Title

Quantity Food Production, Planning and Management

Document Type

Book

Document Subtype

Textbook

Publication Date

Winter 1-1-2000

Publisher

John Wiley & Sons

Place of Publication

New York and Toronto

Edition/Version

3rd Edition

ISBN/ISSN

0-471-33347-6

Peer Reviewed

yes

Abstract

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.

Keywords

Quantity, Food, Production

Disciplines

Dietetics and Clinical Nutrition | Hospitality Administration and Management

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