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* 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.
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.
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