This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Th

Foodservice Operations & Management: Concepts and Applications is written for Nutrition and Dietetics students in undergraduate programs to provide the knowledg

This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and mai

Many of us have endured a stint in food service, whether it was our first venture into the working world or served as a part-time job strictly for extra income.