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Item Details
Title: QUANTITY
FOOD PRODUCTION, PLANNING, AND MANAGEMENT
By: John B. Knight, Lendal H. Kotschevar
Format: Hardback

List price: £141.95
Our price: £127.76
Discount:
10% off
You save: £14.19
ISBN 10: 0471333476
ISBN 13: 9780471333470
Availability: Usually dispatched within 1-3 weeks.
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Stock: Currently 0 available
Publisher: JOHN WILEY & SONS INC
Pub. date: 3 March, 2000
Edition: 3rd Edition
Pages: 512
Description: An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property.
Synopsis: A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no single approach. Quantity Food Production, Planning, and Management goes beyond the mere teaching of technical skills to address the multitude of situations and challenges facing operators today. Now in a new edition, this classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: ? Employee productivity ? Total Quality Management ? Innovative cooking methods and trends ? Cultural diversity ? Hazard Analysis Critical Control Points (HACCP) ? Industry growth ? Career opportunities Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, Third Edition is an indispensable resource.
Publication: US
Imprint: John Wiley & Sons Inc
Returns: Returnable
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