West's and Wood's Introduction to Foodservice - Hardcover

With an expanded focus that now incorporates more fully commercial food service operations, here is the exciting new edition of this classic text...an edition that maintains all of the usefulness and clarity established by the original authors, Bessie B. West and LeVelle Wood.

Key Benefit: Comprehensive coverage of food service with an expanded focus that now incorporates more fully commercial food service operations. Key Topics: Topics include the history of foodservice and types of foodservice operation; menu planning, purchasing, storage, food safety, portion control, assembly and delivery; facility planning, sanitation, equipment, and furnishings; staffing, productivity, administration, marketing, finance, and computer operations. Market: Restaurant and banquet managers interested in current food service developments. Also, a good training tool for any worker in the food service industry.