by
East, Janet P.
Call Number
642.5 EAS
Publication Date
1993
Format:
Books
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2.4827
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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.
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Books
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2.3266
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