5 edition of Legal aspects of foodservice management found in the catalog.
by W.C. Brown Publishers in cooperation with the National Institute for the Foodservice Industry in [Dubuque, Iowa]
Written in English
Includes bibliographies and index.
|Statement||John E.H. Sherry.|
|Series||A NIFI textbook|
|Contributions||National Institute for the Foodservice Industry.|
|LC Classifications||KF2042.H6 S45 1984|
|The Physical Object|
|Pagination||xv, 334 p. :|
|Number of Pages||334|
|LC Control Number||84070308|
The CIA Library subscribes to academic and trade eJ ournals, listed below by subject or view alphabetically by title.. Features: Read current and past issues cover-to-cover; Access to Online Only or Online First content; Search within all available issues of a specific journal; To search or browse the list of all journals with full-text available in our databases, use the A-Z Journal Finder. A certificate or an Associate of Science (A.S.) in Food Service Management degree program can prepare graduates for entry into the industry. Both programs are designed to introduce students to.
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A legal term that indicates a failure to use reasonable care as a manager, and it is grounds for legal action A set of standards that guide restaurant and foodservice operations, and they are the foundation for developing the vision statement and mission statement Hospitality and restaurant management chapter 1 28 Terms.
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There are rules for the treatment of food, handling of wine and spirits, staff behaviour and administration, as well as economic rules for the management of a company (Bergman ; Yukl ).Cited by: