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...

Full description

Bibliographic Details

Main Author:	Knight, John Barton, 1950- (Author)
Other Authors:	Kotschevar, Lendal H. (Lendal Henry), 1908-2007
Format:	Book
Language:	English
Published:	New York : John Wiley & Sons, 2000
Edition:	Third edition
Subjects:	Food service
Tags:	Add Tag No Tags, Be the first to tag this record!