Foodservice Management—By Design (Third Edition)
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- Synopsis
- Non-commercial food service is changing rapidly. The lines between commercial and non-commercial food service are blurring as hospitals, schools, and long-term care facilities provide more choice for their clientele. In hospitals, retail sales are becoming an increasingly important part of the overall foodservice budget. In schools, more options are available to students. Long-term care facilities are preparing for the next generation resident that is demanding more choices than ever before.
- Copyright:
- 2020
Book Details
- Book Quality:
- Excellent
- Book Size:
- 466 Pages
- ISBN-13:
- 9780578785615
- Publisher:
- Association of Nutrition & Foodservice Professionals
- Date of Addition:
- 04/27/22
- Copyrighted By:
- Copyright © 2020 Association of Nutrition & Foodservice Professionals.
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Health, Mind and Body
- Submitted By:
- 170
- Proofread By:
- 170
- Usage Restrictions:
- This is a copyrighted book.
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