num_pages: 370
description: Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
language: English
title: Concepts of Foodservice Operations and Management
titlecomplete: Concepts of Foodservice Operations and Management
publisher: Van Nostrand Reinhold