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On-Site Foodservice Management : A Best Practices Approach
On-Site Foodservice Management : A Best Practices Approach
Dennis Reynolds,  
ISBN: 978-0-471-34543-5
©2003
272 pages
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Description  |  Author Info  |  Table of Contents  |  Detailed Contents
Description
The tremendous expansion in healthcare facilities, schools, and other institutions has led to increased demand and greater challenges for on-site foodservice operations. This unique practical guide gives managers and others involved in on-site foodservice the practical tools they need to improve operations, with coverage ranging from budgeting, inventory, and ordering to production and managerial issues.  

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