Foodservice Facilities Planning
Edition: 3rd Edition
Publisher: Wiley
Published: August 1, 1988
Language: eng
Number of pages: 424
ISBN-13: 9780471290636
First sentence: Foodservice facilities vary from the simplest limited-menu snack bar to the multifaceted hotel foodservice that may involve public dining rooms, employee dining rooms, cafeterias, banquet service, and room service.
Notes: 3rd Edition