000			01370nam a22002297a 4500
003			OSt
005			20250904125658.0
008			250904b |||||||| |||| 00| 0 eng d
020			_a9781645328322
040			_beng _cASCOT College Library.
082			_aRef 647.95 B82f 2023
100			_4author. _aBrowning, Curtis.
245			_aFundamentals in food service operations / _cby Curtis Browning.
260			_aNew York, USA : _bAlexis Press LLC, _cc2023.
300			_aviii, 336 pages : _bcol. illus. ; _e26 cm.
500			_aIncludes bibliographical references and index.
505			_aChapter 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.
520			_a"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.
650			_aFood service.
650			_aFood service management.
942			_cBK _2ddc
999			_c5830 _d5830