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Institutional, Noncommercial and Contract Foodservice Management
Mickey Warner
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Description for Institutional, Noncommercial and Contract Foodservice Management
Paperback. A pioneer in institutional foodservice offers a practical up--to--date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Num Pages: 304 pages, black & white illustrations. BIC Classification: TTVC. Category: (UF) Further/Higher Education; (XV) Technical / Manuals. Dimension: 279 x 211 x 16. Weight in Grams: 692.
A pioneer in institutional foodservice offers a practical up-to-date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan.
A pioneer in institutional foodservice offers a practical up-to-date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan.
Product Details
Format
Paperback
Publication date
1994
Publisher
John Wiley and Sons Ltd United States
Number of pages
304
Condition
New
Number of Pages
304
Place of Publication
New York, United States
ISBN
9780471595731
SKU
V9780471595731
Shipping Time
Usually ships in 7 to 11 working days
Ref
99-50
About Mickey Warner
Mickey Warner is the author of Noncommercial, Institutional, and Contract Foodservice Management, published by Wiley.
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