Fundamentals in food service operations / by Curtis Browning.

By:

Browning, Curtis [author.]

Material type: Text

TextPublication details: New York, USA : Alexis Press LLC, c2023.Description: viii, 336 pages : col. illus. ; 26 cmISBN:

9781645328322

Subject(s):

DDC classification:

Ref 647.95 B82f 2023

Contents:

Chapter 1. Introduction. - - Chapter 2. Food service industry. - - Chapter 3. Commercial food service operations. - - Chapter 4. Non-commercial food service operations. - - Chapter 5. Different types of food service operations in modern world. - - Chapter 6. Restaurant planning and service operations.

Summary: "This book is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: human resource management and accounting." - - Provided by publisher.

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Holdings
Item type	Current library	Collection	Call number	Status	Barcode
Books	ASCOT Library - Zabali Campus Reference	Reference	Ref 647.95 B82f 2023 (Browse shelf(Opens below))	Available	Ref6479504734

Includes bibliographical references and index.

Chapter 1. Introduction. - -
Chapter 2. Food service industry. - -
Chapter 3. Commercial food service operations. - -
Chapter 4. Non-commercial food service operations. - -
Chapter 5. Different types of food service operations in modern world. - -
Chapter 6. Restaurant planning and service operations.

"This book is intended for students in the later stages of their management qualification. It therefore assumes an understanding of the technical aspects of foodservice operations relating to food production and service, as well as a basic knowledge about different sectors of the industry: human resource management and accounting." - - Provided by publisher.

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