Foodservice systems. 

 - xvi, 406 pages :   color illustrations ;   26 cm.  
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Food service system -- Sanitation, food safety, and energy and waste management -- Institutional menu planning -- Purchasing, receiving and storage issuance -- Quality, food production and cost control -- Foodservice trends and assembly distribution -- Organization and people management -- Laws and regulation affecting foodservice institutions -- Lay-out of facilities planning and work place design -- Equipment specifications -- Catering, banquet and emergency feeding.  
<br/><br/><label>ISBN: </label>9781984635709 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food service management.<br/>Foodservice systems.<br/>Hospitality industry.<br/>Catering management.<br/>Institutional food service.<br/>Restaurants--Management.<br/>Customer service.<br/>Logistics--Food service.
<br/><br/><label>Dewey Class. No.: </label>647.95  / F739