INTRODUCTION TO PROFESSIONAL FOODSERVICE
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INTRODUCTION TO PROFESSIONAL FOODSERVICE

One unique feature which sets this book apart from every other introduction to the basics of foodservice management its focus on customer orientation. Crucial aspects of food-service management are covered throughout from the customer's point of view - from menus, sanitation and safety, and service and dining room management to cost control and purchasing.
Editora: JOHN WILEY
ISBN: 0471577464
ISBN13: 9780471577461
Edição: 1ª Edição - 1995
Número de Páginas: 296
Acabamento: HARDCOVER
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