{"product_id":"concepts-of-foodservice-operations-and-management-hardback-9780471284024","title":"Concepts of Foodservice Operations and Management (Hardback) 9780471284024","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eConcepts of Foodservice Operations and Management\u003c\/font\u003e\u003cbr\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003c\/p\u003e\n\u003cp\u003e\u003cfont size=\"4\"\u003eMahmood A. Khan (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471284024, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 1 July 1990\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e384 pages\u003cbr\u003e20.8 x 19.6 x 2.4 cm, 0.887 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003eRevised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eFoodservice Systems.\u003cbr\u003e \u003cbr\u003e Consumer Needs and Types of Foodservices.\u003cbr\u003e \u003cbr\u003e Menus and Menu Planning.\u003cbr\u003e \u003cbr\u003e Layout, Design, and Facilities Planning.\u003cbr\u003e \u003cbr\u003e Equipment Selection.\u003cbr\u003e \u003cbr\u003e Food Purchasing.\u003cbr\u003e \u003cbr\u003e Food Receiving and Storage.\u003cbr\u003e \u003cbr\u003e Food Sanitation.\u003cbr\u003e \u003cbr\u003e Quantity Food Preparation.\u003cbr\u003e \u003cbr\u003e Delivery and Service of Food.\u003cbr\u003e \u003cbr\u003e Foodservice Management: Functional Aspects.\u003cbr\u003e \u003cbr\u003e Foodservice Management: Personnel Aspects.\u003cbr\u003e \u003cbr\u003e Appendices.\u003cbr\u003e \u003cbr\u003e Index.\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Cookery \/ food \u0026amp; drink etc [\u003ca title=\"See our other books on Cookery \/ food \u0026amp; drink etc\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Cookery%20\/%20food%20\u0026amp;%20drink%20etc%20%5BWB%5D%22\"\u003eWB\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Wiley","offers":[{"title":"Brand New","offer_id":52286381457688,"sku":"9780471284024","price":149.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471284024.jpg?v=1781550902","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/concepts-of-foodservice-operations-and-management-hardback-9780471284024","provider":"Freshly Printed Books","version":"1.0","type":"link"}