by
Scanlon, Nancy Loman.
Call Number
642.6 SCA
Publication Date
1998
Summary
The author thoroughly covers the basic level of service for each type of food-service operation and then highlights areas where specific techniques can boost overall quality. One important area - identifying and meeting customer needs and expectations - is made less confusing with the help of marketing exercises. Applying this knowledge to real-world situations is seamless with the aid of the worksheets provided. Dozens of photographs throughout vividly illustrate quality foodservice in action in hotels and restaurants throughout the country.
Format:
Books
Relevance:
2.3266
by
Scanlon, Nancy Loman.
Call Number
642 SCA
Publication Date
1999
Format:
Books
Relevance:
2.2062
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by
Scanlon, Nancy Loman.
Call Number
642.4 SCA
Publication Date
2007
Format:
Books
Relevance:
0.1826
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