On-Site Foodservice Management: A Best Practices Approach
On-Site Foodservice Management: A Best Practices Approach offers a practical management perspective on foodservice operations. Written by Dennis R. Reynolds, the book is designed for readers interested in best practices, hospitality, and the effective organization of on-site foodservice programs.
About This Book
On-Site Foodservice Management: A Best Practices Approach focuses on the management of foodservice operations conducted at the location where meals are served.
The book presents a practical approach to foodservice management, with attention to best practices.
It is suited to readers seeking a management-oriented resource related to on-site foodservice and hospitality operations.
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