Quantity Food Production, Planning and Management
John Wiley & Sons
Place of Publication
New York and Toronto
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.
Quantity, Food, Production
Dietetics and Clinical Nutrition | Hospitality Administration and Management
John Knight and Lendal Kotschevar (2000).
Quantity Food Production, Planning and Management. 3rd Edition ed. New York and Toronto: John Wiley & Sons.
This document is currently not available here.