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Textbook
Concepts of Foodservice Operations and Management, 2nd EditionISBN: 978-0-471-28402-4
Hardcover
384 pages
July 1990, ©1990
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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.
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