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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.
- Sales Rank: #1863201 in Books
- Published on: 1990-07-01
- Original language: English
- Number of items: 1
- Dimensions: 8.19" h x .96" w x 7.74" l, 1.80 pounds
- Binding: Hardcover
- 370 pages
Most helpful customer reviews
0 of 0 people found the following review helpful.
Excellent book
By Mahmood Khan
This is a an excellent book dealing with a topic that is not available in many books. It is a must read for those interested in any aspect of foodservice and hospitality management.
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