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Foodservice Management Fundamentals
Language: en
Pages: 434
Authors: Dennis R. Reynolds
Categories: Business & Economics
Type: BOOK - Published: 2012-12-26 - Publisher: Wiley Global Education

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Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds &
Foodservice Management Fundamentals, Study Guide
Language: en
Pages: 146
Authors: Dennis R. Reynolds
Categories: Business & Economics
Type: BOOK - Published: 2013-03-04 - Publisher: John Wiley & Sons

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Provides a fresh, innovative approach to foodservice management Divided into four parts, this book combines the perspectives of two seasoned professionals, one
Foodservice Management by Design -
Language: en
Pages:
Authors: Soniya Perl
Categories:
Type: BOOK - Published: 2021-01-04 - Publisher:

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Fundamentals of Menu Planning
Language: en
Pages: 277
Authors: Paul J. McVety
Categories: Cooking
Type: BOOK - Published: 2008-03-03 - Publisher: John Wiley & Sons

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Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodserv
Food Service Management
Language: en
Pages: 290
Authors: Bill Wentz
Categories: Business & Economics
Type: BOOK - Published: 2008 - Publisher: Atlantic Publishing Company

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Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income.