Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
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ISBN | 9780471284024 |
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Sprache | eng |
Cover | Kartonierter Einband (Kt) |
Verlag | Wiley |
Jahr | 19910116 |
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