NONCOMMERCIAL, INSTITUTIONAL, AND CONTRACT FOODSERVICE MANAGEMENT
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NONCOMMERCIAL, INSTITUTIONAL, AND CONTRACT FOODSERVICE MANAGEMENT

A pioneer in institutional foodservice offers a practical up-to-date introduction concerned with volume feeding operations which present unique challenges and have different requirements from restaurants and other commercial businesses. Contains an overview of the contract foodservice industry and its key players, guidelines for financial planning, menu management, cost controls and marketing. Features the latest information on contract management firms, career opportunities available within them and techniques to establish a career plan.
Editora: JOHN WILEY
ISBN: 047159573X
ISBN13: 9780471595731
Edição: 1ª Edição - 1994
Número de Páginas: 304
Acabamento: PAPERBACK
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