Food Service Operations
Planning and Control
Published on 31. December 1991
Book
Hardback
384 pages
978-0-89464-600-3 (ISBN)
Description
This text aims to explain how the control systems used by profitable food service operators are designed and used. It focuses on how the general control function is shaped to fit the differing needs of the major elements of the industry.
More details
Language
English
Place of publication
Melbourne, FL
United States
Target group
College/higher education
Professional and scholarly
ISBN-13
978-0-89464-600-3 (9780894646003)
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Schweitzer Classification