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Noncommercial Foodservice Management : An Administrator's Handbook by Joyce Fasano and John Cornyn (1994, Hardcover)
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Hypoxia and Exercise (Advances in Experimental Medicine and Biology, 588) by Cornyn, John; Fasano, Joyce Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less
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Informazioni su questo prodotto
Product Identifiers
PublisherWiley & Sons, Incorporated, John
ISBN-10047100880X
ISBN-139780471008804
eBay Product ID (ePID)15038273059
Product Key Features
Number of Pages305 Pages
Publication NameNoncommercial Foodservice Management : an Administrator's Handbook
LanguageEnglish
SubjectIndustries / Hospitality, Travel & Tourism, Industries / Food Industry
Publication Year1994
TypeTextbook
Subject AreaBusiness & Economics
AuthorJoyce Fasano, John Cornyn
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight22.8 Oz
Item Length9.5 in
Item Width6.4 in
Additional Product Features
Intended AudienceScholarly & Professional
LCCN94-017566
Dewey Edition20
IllustratedYes
Dewey Decimal647.95/068
Table Of ContentA 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.
SynopsisDesigned to inform and assist those who have responsibility for or executive control of their organization's foodservice programmes, this resource combines a practical approach with expert advice and pertinent instruction. The material presented is of value irrespective of whether the organization is non-profit or profit-making, has self-operated systems or contractor-managed systems, or is single unit or multi-unit. Included are chapters and exhibits which concentrate on all aspects of programme management and evaluation, thus providing an authoritative guide to foodservice administration.
LC Classification NumberTX911.3.M27C66 1995
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