Publisher's Synopsis
∗ Unique, current source of information on the specialized area of on–site foodservice operations.
∗ Uses case studies to provide concrete solutions to real–world obstacles for managers.
∗ Shows how to increase quality of food delivery while keeping costs down.
∗ Covers theory and applications, illustrating the industry′s best practices.
∗ Complete coverage of all aspects of the subject, including cost control and budgeting, inventory control, purchasing, and personnel.
