West's and Wood's Introduction to Foodservice - Hardcover

Payne-Palacio, June And Monica Theis

Hardcover

ISBN 10: 0134954254 ISBN 13: 9780134954257

Publisher: Merrill Pub Co, 1997

Synopsis

Core text for foodservice management and/or Introduction to Foodservice courses in dietetics and Hotel Restaurant programs. Appropriate for 2 year colleges.

About this title

From the Publisher:

With an expanded focus that now incorporates more fully commercial food service operations, here is the exciting new edition of this classic text...an edition that maintains all of the usefulness and clarity established by the original authors, Bessie B. West and LeVelle Wood.

From the Back Cover:

Key Benefit: Comprehensive coverage of food service with an expanded focus that now incorporates more fully commercial food service operations. Key Topics: Topics include the history of foodservice and types of foodservice operation; menu planning, purchasing, storage, food safety, portion control, assembly and delivery; facility planning, sanitation, equipment, and furnishings; staffing, productivity, administration, marketing, finance, and computer operations. Market: Restaurant and banquet managers interested in current food service developments. Also, a good training tool for any worker in the food service industry.

About this edition

• Publisher: Merrill Pub Co
• Publication date: 1997
• ISBN 10: 0134954254
• ISBN 13: 9780134954257
• Binding: Hardcover
• Edition number: 1