Dimensions of noncommercial foodservice management

Discusses how to deal with such aspects of non-commercial foodservice as menu planning, longer holding times, distributed delivery systems, tighter menu service schedules, and more diversified operations. Provides specific detail on foodservice management in health care, educational institutions, bu...

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Bibliographic Details
Main Authors McCool, A.C, Smith, F.A, Tucker, D.L
Format Book
LanguageEnglish
Published New York (USA) Van Nostrand Reinhold 1994
Subjects
RESTAURATION COLLECTIVE
SERVICIOS DE ALIMENTACION
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Summary:Discusses how to deal with such aspects of non-commercial foodservice as menu planning, longer holding times, distributed delivery systems, tighter menu service schedules, and more diversified operations. Provides specific detail on foodservice management in health care, educational institutions, business and industry, recreational and leisure settings, inflight foodservice, correctional facilities, and vending operations. Also gives complete information on contract foodservice
Bibliography:04-420-13582
9533029
S40
ISBN:0442013582
9780442013585