{"product_id":"introduction-to-professional-foodservice-hardback-9780471577461","title":"Introduction to Professional Foodservice (Hardback) 9780471577461","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eIntroduction to Professional Foodservice\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\"\u003eWallace L. Rande (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780471577461, Wiley\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eHardback, published 21 December 1995\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e296 pages\u003cbr\u003e24.6 x 19.4 x 2.2 cm, 0.671 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\"\u003eOne 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eThe Foodservice Industry.\u003cbr\u003e \u003cbr\u003e The Role of the Customer.\u003cbr\u003e \u003cbr\u003e Foodservice Organization and Systems.\u003cbr\u003e \u003cbr\u003e Nutrition and the Foodservice Industry.\u003cbr\u003e \u003cbr\u003e Sanitation in Foodservice Operations.\u003cbr\u003e \u003cbr\u003e Menu Planning.\u003cbr\u003e \u003cbr\u003e Purchasing and Receiving.\u003cbr\u003e \u003cbr\u003e Foodservice Equipment.\u003cbr\u003e \u003cbr\u003e Food Production.\u003cbr\u003e \u003cbr\u003e Service and Dinning Room Management.\u003cbr\u003e \u003cbr\u003e Safety and Cleaning.\u003cbr\u003e \u003cbr\u003e Cost management.\u003cbr\u003e \u003cbr\u003e Glossary.\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":52297995387160,"sku":"9780471577461","price":108.39,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/files\/9780471577461.jpg?v=1781730331","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/introduction-to-professional-foodservice-hardback-9780471577461","provider":"Freshly Printed Books","version":"1.0","type":"link"}