Rande, Wallace L. <br/><br/>
Introduction to professional foodservice / 
 Professional foodservice 
Wallace L. Rande. 
 - New York ;  Chichester :  John Wiley,  c1996. 
 - x,285p. :  ill. ;  25cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/> One feature which sets this book apart from every other introduction to the basics of foodservice management is its focus on customer orientation. 
<br/><br/><label>ISBN: </label>9780471577461 :  £25.00 0471577464 (cloth : alk. paper) 
<br/><br/><label>LCCN: </label>95013388 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service.<br/>Hotel & catering trades<br/>Travel guides: restaurants, cafes, inns, bars
<br/><br/><label>Dewey Class. No.: </label>647.95068 RAN 
<br/><br/><label>National Agricultural Library Call No.: </label>TX911.R33  / 1996