Average Reviews:
(More customer reviews)The book is good at detailing the ins and outs of foodservice and all aspects that effect it. The book is thorough in explaining important facets of foodservice systems such as furnishings, menus, equipment, regulations and restrictions and so on. This book is worth the buy!
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This 11th edition of a classic text has beenrevised and updated to include the latest and most relevant information in the field of foodservice management. It includes the basic principles of foodservice that can be applied to the operation of any type of foodservice. The impact of current social, economic, technological, and political factors on these operations is also included. Restaurant and banquet managers interested in current food service developments. Also, a good training tool for any worker in the food service industry.
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