Fundamentals in food service operations / by Curtis Browning.
Material type:
TextPublication details: New York, USA : Alexis Press LLC, c2023.Description: viii, 336 pages : col. illus. ; 26 cmISBN: - 9781645328322
- Ref 647.95 B82f 2023
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ASCOT Library - Zabali Campus Reference | Reference | Ref 647.95 B82f 2023 (Browse shelf(Opens below)) | Available | Ref6479504734 |
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| Ref 647.94 H79h 2022 Hotel housekeeping training manual / | Ref 647.94 R12k 2023. Key concepts in hotel management / | Ref 647.94 Sh81s 2023. Fundamentals in lodging operations / | Ref 647.95 B82f 2023 Fundamentals in food service operations / | Ref 647.95 Im78i 2022 Improving food and beverage performance / | Ref 657.42 H19c 2022 Cost management / | Ref 657.48 St51p 2021 04655 Principles for financial accounting: IFRS edition / |
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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