Quantity FOOD PRODUCTION, PLANNING, AND MANAGEMENT /
A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude...
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| Main Author: | |
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| Other Authors: | |
| Format: | Book |
| Language: | English |
| Published: |
New York :
John Wiley & Sons,
2000
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| Edition: | Third edition |
| Subjects: | |
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| 020 | |a 0471333476 (hbk) | ||
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| 090 | |a TX 943 |b .K57 2000 | ||
| 100 | 1 | |a Knight, John Barton, |d 1950- |e author | |
| 245 | 1 | 0 | |a Quantity FOOD PRODUCTION, PLANNING, AND MANAGEMENT / |c John B. Knight, Lendal H. Kotschevar |
| 250 | |a Third edition | ||
| 264 | 1 | |a New York : |b John Wiley & Sons, |c 2000 | |
| 264 | 4 | |c ©2000 | |
| 300 | |a xi, 500 pages : |b illustrations ; |c 25 cm | ||
| 336 | |a text |2 rdacontent | ||
| 337 | |a unmediated |2 rdamedia | ||
| 338 | |a volume |2 rdacarrier | ||
| 504 | |a Includes bibliographical references and index | ||
| 520 | |a A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management | ||
| 650 | 0 | |a Food service | |
| 700 | 1 | |a Kotschevar, Lendal H. |q (Lendal Henry), |d 1908-2007 | |
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| 999 | |c 106310 |d 106310 | ||