Non Commercial Foodservice
Rs. 2237.76
This resource provides critical information for administrators in the foodservice industry. Presents pertinent instructions and advice on such common concerns as foodservice quality assurance, selection of appropriate management, facility construction and remodeling, financial accountability, legal and social obligations, operational efficiency and much more.
Contents:
A Global Approach.
Orientation to Foodservice.
Contract or Self-Operated Foodservice.
Selecting and Managing an Outside Foodservice Contractor.
Foodservice Administrator Communications.
Sanitation/Legal/Social Obligations.
New and Remodeled Facilities.
Noncafeteria Entities.
Vending.
Equipment and New Technology.
Quality Assurance.
Accountability and Management Reports.
Research Data/Customer Knowledge.
External Resources.
Glossary.
Bibliography.
Appendix.
Index.
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