Fundamentals in food service operations / Curtis Browning
Material type:![Text](/opac-tmpl/lib/famfamfam/BK.png)
- text
- unmediated
- volume
- 9781645328322
- Cir./642.5/B821 23
Item type | Current library | Collection | Call number | Status | Date due | Barcode | Item holds |
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DSSC LEARNING RESOURCE CENTER Processing Center | Circulation | Cir./642.5/B821 (Browse shelf(Opens below)) | Available | 009769 |
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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