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Foodservice management fundamentals

[NT 42944] Record Type:	[NT 8598] Electronic resources : [NT 40817] monographic
[NT 47261] Author:	JuyalDeepak,
[NT 47351] Place of Publication:	Burlington
[NT 47263] Published:	Toronto Academic Press;
[NT 47352] Year of Publication:	2025
[NT 47264] Description:	1 online resource (xv, 272 p.)
[NT 51458] Online resource:	https://portal.igpublish.com/iglibrary/search/ARCLER0001867.html
[NT 47265] Notes:	Includes bibliographical references and index
[NT 51398] Summary:	Access restricted to authorized users and institutions
[NT 50961] ISBN:	9781779567512
[NT 60779] Content Note:	Foodservice management fundamentals About the Author Table of Contents List of Figures List of Tables Preface Chapter 1: Introduction to Food Service Chapter 2: Beverages Chapter 3: Food Service Equipments Chapter 4: Food Service Styles Chapter 5: Breakfast Service Styles and Procedures Chapter 6: Menu Presentation and Table Setting Chapter 7: Food Service Staff Chapter 8: Food and Beverage Control Methods Index

Foodservice management fundamentals
Juyal, Deepak

Foodservice management fundamentals [[electronic resource]] / Deepak Juyal - Burlington : Toronto Academic Press, 2025. - 1 online resource (xv, 272 p.).
Foodservice management fundamentals.
Includes bibliographical references and indexMode of access: World Wide Web.
ISBN 9781779567512ISBN 9781779563347

Foodservice management fundamentals
LDR:01721nlm0 2200241 450 001 260750
009 ARCLER0001867
010 1 $a 9781779567512 $b electronic bk.
010 1 $a 9781779563347
100 $a 20260818d2025 m y0engy50 ba
101 0 $a eng
102 $a ca
135 $a d
200 1 $a Foodservice management fundamentals $b [electronic resource] $f Deepak Juyal
210 $a Burlington $c Toronto Academic Press $d 2025
215 1 $a 1 online resource (xv, 272 p.)
300 $a Includes bibliographical references and index
300 $a Mode of access: World Wide Web
327 1 $a Foodservice management fundamentals $a About the Author $a Table of Contents $a List of Figures $a List of Tables $a Preface $a Chapter 1: Introduction to Food Service $a Chapter 2: Beverages $a Chapter 3: Food Service Equipments $a Chapter 4: Food Service Styles $a Chapter 5: Breakfast Service Styles and Procedures $a Chapter 6: Menu Presentation and Table Setting $a Chapter 7: Food Service Staff $a Chapter 8: Food and Beverage Control Methods $a Index
330 $a Access restricted to authorized users and institutions
330 $a Provide a foundational understanding of foodservice operations, focusing on management principles and best practices. The book covers menu planning, procurement, food production, service, and sanitation. It emphasizes financial management, human resources, and marketing within the foodservice industry. Practical examples and case studies illustrate successful foodservice management strategies. The goal is to equip students and professionals with the skills needed to run efficient and profitable foodservice operations
676 $a 647.95068
680 $a TX911.3
700 1 $a Juyal $b Deepak $3 300912
856 4 $u https://portal.igpublish.com/iglibrary/search/ARCLER0001867.html $z IG Library Ebook

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