Introduction to Professional Foodservice

Wallace L. Rande (Author)

9780471577461, Wiley

Hardback, published 21 December 1995

296 pages
24.6 x 19.4 x 2.2 cm, 0.671 kg

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.

The Foodservice Industry.

The Role of the Customer.

Foodservice Organization and Systems.

Nutrition and the Foodservice Industry.

Sanitation in Foodservice Operations.

Menu Planning.

Purchasing and Receiving.

Foodservice Equipment.

Food Production.

Service and Dinning Room Management.

Safety and Cleaning.

Cost management.

Glossary.

Index.

Subject Areas: Cookery / food & drink etc [WB]