Description: Although an older volume this text provides a comprehensive guide to the operation of a foodservice operation. Intended to meet the needs of students preparing to become administrative dietitians or professional foodservice manager, this book is a ready reference for the planning, production and service of food in all types of foodservice operations. Topics include history and description of foodservice systems, cost control, quantity food production and service, physical facilities and organization and administration of foodservices. Meal Planning, Food Selection & Storage, Delivery and Food Service Foods, Personnel Management, Sanitation & Safety, Floor Planning & Layouts, Equipment for Kitchens & Severing Rooms, Furnishings & Equipment for Dining Rooms, Plans for the Organization of College Residence Halls, and Conversion Tables.
Price: 15.95 USD
Location: North Augusta, South Carolina
End Time: 2024-11-19T20:16:45.000Z
Shipping Cost: 6.88 USD
Product Images
Item Specifics
All returns accepted: ReturnsNotAccepted
Subject Area: Food Service Management
Publication Name: Food Services in Institutions
Publisher: Wiley
Item Length: 6in
Subject: (HRI)-Hotel, Restuarants, Institutions
Publication Year: 1977
Series: A to Z
Type: Study Guide Manual
Format: Hardcover
Language: English
Item Height: 9 in
Author: B. West Levelle Wood, Viginia Harger, G. Shugan
Educational Level: Adult & Further Education
Level: Beginner, Advanced, Business
Features: Illustrated
Country/Region of Manufacture: United States
Item Weight: 48.1 Oz
Item Width: 2 1/2 in.
Number of Pages: 839 Pages
