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Preface | ||
Acknowledgments | ||
Ch. 1 | Introduction | 3 |
Ch. 2 | History of Noncommercial Foodservices | 22 |
Ch. 3 | Who's Who in Contract Foodservice Management | 50 |
Ch. 4 | Contract Foodservice Management | 75 |
Ch. 5 | The Contract | 91 |
Ch. 6 | The Role of Support Services | 114 |
Ch. 7 | Menu Planning and Development | 131 |
Ch. 8 | Health Care Foodservices, Part I: Clientele, Environments, and Services Provided | 163 |
Ch. 9 | Health Care Foodservices, Part II: The Manager's Responsibilities and Trends in Health Care Foodservices | 183 |
Ch. 10 | Foodservices in Education | 199 |
Ch. 11 | Business and Industry Foodservices | 227 |
Ch. 12 | Recreation and Leisure Foodservices | 251 |
Ch. 13 | Inflight Foodservice, Vending Operations, and Foodservice in Correctional Facilities | 277 |
Ch. 14 | The Marketing and Sales of Foodservice Management Contracts | 309 |
Ch. 15 | Retaining the Account | 330 |
Ch. 16 | Foodservice Management - Today and Tomorrow | 343 |
Glossary | 361 | |
Appendix A: Listing of Associations and Publications of Interest to Noncommercial Foodservice Managers | 380 | |
Index | 385 |
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Add Dimensions of Noncommercial Foodservice Management, The first and only career guidebook for contract foodservice professionals -. Noncommercial operations represent 25% of the foodservice industry, and this segment is growing faster than any other. Until now, however, professionals and students have been m, Dimensions of Noncommercial Foodservice Management to the inventory that you are selling on WonderClubX
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Add Dimensions of Noncommercial Foodservice Management, The first and only career guidebook for contract foodservice professionals -. Noncommercial operations represent 25% of the foodservice industry, and this segment is growing faster than any other. Until now, however, professionals and students have been m, Dimensions of Noncommercial Foodservice Management to your collection on WonderClub |