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Concepts of Foodservice Operations and Management

Bog
  • Format
  • Bog, hardback
  • Engelsk

Beskrivelse

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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Detaljer
  • SprogEngelsk
  • Sidetal384
  • Udgivelsesdato01-07-1990
  • ISBN139780471284024
  • Forlag John Wiley & Sons Inc
  • FormatHardback
Størrelse og vægt
  • Vægt887 g
  • Dybde2,5 cm
  • coffee cup img
    10 cm
    book img
    19,7 cm
    20,8 cm

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