Revised and updated to highlight essential concepts in the operations and management of foodservice facilities, this edition outlines all steps in a simple and understandable fashion. The unique feature of the book continues to be the emphasis on systems, which applies to both commercial and institutional operations.
About the Author :
Mahmood A Khan has contributed to Concepts of Foodservice Operations and Management as an author.
About the Editors Mahmood A. Khan is Head of the Department of Hotel, Restaurant and Institutional Management at Virginia Polytechnic Institute and State University. He is the author of Concepts of Foodservice Operations and Management and Restaurant Franchising. Michael D. Olsen is a Professor in the Department of Hotel, Restaurant and Institutional Management at Virginia Polytechnic Institute and State University. He is a co-author of Strategic Management in the Hospitality Industry. Turgut Var is a Professor in the Department of Recreation, Park, and Tourism Sciences at Texas A&M University
|Title:||Concepts of Foodservice Operations and Management||Publisher:||John Wiley & Sons|
|Author:||Mahmood A Khan, Mahmood A Kahn, Arshad Khan|
|No. of Pages:||384|
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