Introduction to professional foodservice / Wallace L. Rande.
By: Rande, Wallace L
.
Publisher: New York : John Wiley, c1996Description: x, 285 p. : ill. ; 25 cm.ISBN: 0471577464.Other title: Professional foodservice.Subject(s): Food service | Bartending | Hospitality industry | Table serviceDDC classification: 647.95
Contents:
1 The Foodservice Industry. 2. The Role of the Customer. 3. Foodservice Organization and Systems. 4 Nutrition and the Foodservice Industry. 5 Sanitation in Foodservice Operations. 6 Menu Planning. 7. Purchasing and Receiving. 8 Foodservice Equipment. 9.Food Production. 10 Service and Dinning Room Management. 11. Safety and Cleaning. 12 Cost management. 13 Glossary. Index.
| Item type | Current location | Call number | Copy number | Status | Notes | Date due | Barcode |
|---|---|---|---|---|---|---|---|
| Main Collection | Taylor's Library-TU | 647.95 RAN (Browse shelf) | 1 | Available | SHTEx,70002,03,AD | 5000028690 |
Includes bibliographical references and index.
1 The Foodservice Industry. 2. The Role of the Customer. 3. Foodservice Organization and Systems. 4 Nutrition and the Foodservice Industry. 5 Sanitation in Foodservice Operations. 6 Menu Planning. 7. Purchasing and Receiving. 8 Foodservice Equipment. 9.Food Production. 10 Service and Dinning Room Management. 11. Safety and Cleaning. 12 Cost management. 13 Glossary. Index.