Concepts of Foodservice Operations and Management

By Mahmood A. Khan

Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.

• Format: Paperback
• Language: English
• ISBN: 0471284025
• ISBN13: 9780471284024
• Release Date: July 1990
• Publisher: Wiley
• Length: 384 Pages
• Weight: 1.80 lbs.
• Dimensions: 0.9" x 7.6" x 9.5"