Food Service Management by Checklist: A Handbook of Control Techniques

by Herman E. Zaccarelli, Herman E. Zaccerelli, ZACCARELLI

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"Whether in the classroom or on the job, this book will provide itsusers with the means for focused action plans. Like the foodservice operations which they are designed to measure, thechecklists are organized to follow a flow ranging from the front ofthe house to the back of the house and up to the top of the house, covering all relevant procedures from food and beverage service toproduct handling to general administration. Modern issues such ascultural...

Format:Paperback

Language:English

ISBN:0471530638

ISBN13:9780471530633

Release Date:September 1991

Publisher:Wiley

Length:256 Pages

Weight:1.95 lbs.

Dimensions:0.6" x 8.2" x 10.9"

Related Subjects

Business Business & Finance Business & Investing Food, Lodging & Transportation Hospitality, Travel & Tourism Industries & Professions Management Management & Leadership Textbooks Travel

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Food Service Management by Checklist: A Handbook of Control Techniques

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