Based on "Management of Catering Operations", this revised work concentrates on operational systems, demonstrating all theory in practice. It is written for the student and illustrated with diagrams and tables. It explains how to select the right things to do for any type of foodservice operation, including: understanding the customer, devising menus, planning and design of the physical environment, staffing, developing standards, control and quality. The second part looks at how to carry out these things successfully. Это и многое другое вы найдете в книге The Management of Foodservice Operations (Peter Jones, Paul Merricks)
The Management of Foodservice Operations Peter Jones, Paul Merricks (книга)
Подробная информация о книге «The Management of Foodservice Operations Peter Jones, Paul Merricks». Сайт не предоставляет возможности читать онлайн или скачать бесплатно книгу «The Management of Foodservice Operations Peter Jones, Paul Merricks»
