Concepts of Foodservice Operations and Management, 2nd Edition
Concepts of Foodservice Operations and Management, 2nd Edition provides a foundational overview of the principles involved in running and managing foodservice organizations. Written for students and professionals, it offers an organized introduction to foodservice operations as part of the broader hospitality and business fields.
About This Book
Concepts of Foodservice Operations and Management, 2nd Edition examines the foundational ideas behind operating and managing foodservice organizations.
The book presents foodservice operations as a management discipline, connecting day-to-day activities with broader organizational principles.
It is suited to readers seeking an educational reference on foodservice management, operations, and the hospitality industry.
This second edition provides a structured basis for studying how foodservice systems are organized and managed.
Reviews
No reviews yet. Be the first to review this book!