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Concepts of Foodservice Operations and Management, 2nd Edition

ISBN: 978-0-471-28402-4

January 1991

384 pages

Description
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.
About the Author

Mahmood A. Khan is the author of Concepts of Foodservice Operations and Management, 2nd Edition, published by Wiley.