QUANTITY FOOD PRODUCTION, PLANNING, AND MANAGEMENT
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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 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. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management.
Editora: JOHN WILEY
ISBN: 0471333476
ISBN13: 9780471333470
Edição: 3ª Edição - 2000
Número de Páginas: 512
Acabamento: HARDCOVER
por R$ 784,25 4x de R$ 196,06 sem juros