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West's and Wood's Introduction to foodservice.

Author: June Payne-Palacio; Bessie Brooks West
Publisher: Englewood Cliffs, N.J. : Prentice Hall, ©1994.
Edition/Format:   Print book : English : 7th ed.View all editions and formats
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Document Type: Book
All Authors / Contributors: June Payne-Palacio; Bessie Brooks West
ISBN: 0023903902 9780023903908
OCLC Number: 27812353
Notes: Revised edition of: Foodservice in institutions / Bessie B. West and LeVelle Wood. 6th ed. Macmillan. c1988.
Description: xxiii, 664 pages : illustrations ; 25 cm
Contents: Ch. 1. The Foodservice Industry --
Ch. 2. Types of Foodservice Operations --
Ch. 3. Menu Planning, Development, and Implementation --
Ch. 4. Purchasing and Storage --
Ch. 5. Production Management --
Ch. 6. Delivery and Service --
Ch. 7. Sanitation and Safety --
Ch. 8. Facilities Planning and Design --
Ch. 9. Equipment and Furnishings --
Ch. 10. Designing and Managing the Organization --
Ch. 11. Staffing and Managing Human Resources --
Ch. 12. Administrative Leadership --
Ch. 13. Work Improvement and Productivity --
Ch. 14. Financial Management --
Ch. 15. Marketing in Foodservice Organizations --
Ch. 16. Computer-Assisted Management --
Appendix A Basic Cooking Methods --
Appendix B Considerations for Facilities Planning --
Appendix C Foodservice Equipment.
Other Titles: Introduction to foodservice

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by grazielyn (WorldCat user on 2006-08-13)

food service in organization

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