Last edited by Vikora
Sunday, August 2, 2020 | History

5 edition of Legal aspects of foodservice management found in the catalog.

Legal aspects of foodservice management

by John E. H. Sherry

  • 187 Want to read
  • 28 Currently reading

Published by W.C. Brown Publishers in cooperation with the National Institute for the Foodservice Industry in [Dubuque, Iowa] .
Written in English

    Places:
  • United States.
    • Subjects:
    • Restaurants -- Law and legislation -- United States.,
    • Caterers and catering -- Law and legislation -- United States.

    • Edition Notes

      Includes bibliographies and index.

      StatementJohn E.H. Sherry.
      SeriesA NIFI textbook
      ContributionsNational Institute for the Foodservice Industry.
      Classifications
      LC ClassificationsKF2042.H6 S45 1984
      The Physical Object
      Paginationxv, 334 p. :
      Number of Pages334
      ID Numbers
      Open LibraryOL2873754M
      ISBN 100697000826
      LC Control Number84070308
      OCLC/WorldCa11678762

      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.

        Contract management is the process of managing contract creation, execution, and analysis to maximize operational and financial performance at an organization, all while reducing financial risk. Despite the significance of this issue to the global foodservice industry, the link between innovation practices and food waste management has .

      Foodservice management principles and practices 13th global edition palacio theis. Global This book is not sponsored or endorsed by or affiliated with the Microsoft Corporation. Chapter 1 The Foodservice Industry The aim of food and beverage operation management assignment has been offering knowledge on the two aspects- operations as well as supervisory aspect, needed for running a food & beverage business. This business can be for locals as well as for international customers in a variety of enterprises.


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