Foodservice Management: Principles and Practices
by June Payne-Palacio Ph.D. Rd, Monica Theis
A foundational guide covering the principles and practices of foodservice management for industry professionals and students.
About This Book
Foodservice Management: Principles and Practices provides an overview of managing foodservice operations.
The text covers essential management concepts relevant to the foodservice industry.
Readers are introduced to standard practices used in foodservice settings.
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