Fundamentals in food service operations / Curtis Browning
Material type:
TextNew York, USA : Alexis Press, 2023Description: viii, 336 pages : illustrations ; 25 cmContent type: - text
- unmediated
- volume
- 9781645328322
- Cir./642.5/B821 23
| Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
|---|---|---|---|---|---|---|---|
Book
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DSSC LEARNING RESOURCE CENTER Processing Center | Circulation | Cir./642.5/B821 (Browse shelf(Opens below)) | Available | 009769 |
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| Cir. 632.96 In71 Insecticides of natural origin / | Cir./634.99/P274 Agroforestry : principles and practices / | Cir. / 635.0954 / K95 / 2018 Farming and production system of spices / | Cir./642.5/B821 Fundamentals in food service operations / | Cir./642.5/F739 Food service management : principles and practice / | Cir. 646.4 C624 Clothing and embroidery / | Cir. / 648 / T531 / 2016 Housekeeping : expert / |
Includes bibliography and index.
Contents: Introduction -- Food service industry -- Commercial food service operations -- Non-commercial food service operations -- Different types of food service operations in modern world -- Restaurant planning and service operations.
CBA Bachelor of Science in Hospitality Management
Text in English
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