CONCEPTS OF FOODSERVICE OPERATIONS AND MANAGEMENT
Passe o mouse na imagem para ver detalhes Ampliar

CONCEPTS OF FOODSERVICE OPERATIONS AND MANAGEMENT

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.
Editora: JOHN WILEY
ISBN: 0471284025
ISBN13: 9780471284024
Edição: 2ª Edição - 1990
Número de Páginas: 384
Acabamento: HARDCOVER
por R$ 914,61 4x de R$ 228,65 sem juros