Title
Onsite Foodservice Management: A Best Practices Approach-used
Sold by Ergodebooks, an authorized reseller.
Returns accepted within 30 days | support@ergodebooks.com
Shipping Information
- Free Standard Shipping — United States only
- Processing Time: 1–3 business days
- Estimated Delivery: 3–5 business days after dispatch
- Double-boxed, fully insured & discreetly packaged
- Tracking number sent via email once dispatched
- Orders over $250 require signature upon delivery. Taxes calculated at checkout.
Returns & Refund
Returns accepted within 30 days of delivery.
Damaged or Defective Item
Free return shipping + replacement or full refund
Wrong Item Received
Free return shipping + replacement or full refund
Change of Mind
Return shipping at customer's expense · 25% restocking fee applies
Payment Option
* Unique, Current Source Of Information On The Specialized Area Of Onsite Foodservice Operations.* Uses Case Studies To Provide Concrete Solutions To Realworld Obstacles For Managers.* Shows How To Increase Quality Of Food Delivery While Keeping Costs Down.* Covers Theory And Applications, Illustrating The Industrys Best Practices.* Complete Coverage Of All Aspects Of The Subject, Including Cost Control And Budgeting, Inventory Control, Purchasing, And Personnel.
⚠️ WARNING (California Proposition 65):
This product may contain chemicals known to the State of California to cause cancer, birth defects, or other reproductive harm.
For more information, please visit www.P65Warnings.ca.gov.
- Q: What is the main focus of 'On-Site Foodservice Management: A Best Practices Approach'? A: The book focuses on providing current information and best practices for on-site foodservice operations, addressing real-world challenges faced by managers.
- Q: Who is the author of this book? A: The author of the book is Dennis R. Reynolds.
- Q: When was 'On-Site Foodservice Management' published? A: The book was published on January 23, 2003.
- Q: What topics are covered in this book? A: The book covers various topics including cost control, budgeting, inventory control, purchasing, and personnel management in foodservice operations.
- Q: What is the format of the book? A: The book is available in hardcover format.
- Q: How many pages does the book contain? A: The book contains 272 pages.
- Q: What condition is the book in? A: The book is listed as acceptable condition.
- Q: Does the book include case studies? A: Yes, the book uses case studies to illustrate solutions to real-world obstacles in foodservice management.
- Q: What are the benefits of reading this book? A: Readers can expect to gain insights into improving food delivery quality while managing costs effectively, along with understanding industry best practices.
- Q: Is there a return policy for this book? A: Yes, there is a guaranteed returns policy with no quibbles.