Introduction to professional foodservice / Wallace L. Rande.
Material type: TextPublication details: New York ; Chichester : John Wiley, c1996.Description: x,285p. : ill. ; 25cmISBN:- 9780471577461 :
- 0471577464 (cloth : alk. paper)
- Professional foodservice
- 647.95068 RAN
Item type | Current library | Call number | Copy number | Status | Date due | Barcode | |
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Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 RAN (Browse shelf(Opens below)) | 1 | Available | 109038 | ||
Long Loan | TUS: Midlands, Main Library Athlone General Lending | 647.95068 RAN (Browse shelf(Opens below)) | 1 | Available | 111906 |
Browsing TUS: Midlands, Main Library shelves, Shelving location: Athlone General Lending Close shelf browser (Hides shelf browser)
647.95068 MUR Principles and practices of bar and beverage management : raising the bar / | 647.95068 MUR The principles and practice of bar and beverage management / | 647.95068 NIN Principles of food and beverage operations / | 647.95068 RAN Introduction to professional foodservice / | 647.95068 RAN Introduction to professional foodservice / | 647.95068 STE Making and managing a pub / | 647.95068 STR The science of catering / |
Includes bibliographical references and index.
One feature which sets this book apart from every other introduction to the basics of foodservice management is its focus on customer orientation.