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Cover image for product 0471284025
Khan
ISBN: 978-0-471-28402-4
Hardcover
384 pages
January 1990
This is an out of stock title.
  • Description
  • Table of Contents
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.
Wiley-Blackwell
Setting the standard for science, medical, technical and scholarly publishing