TITLE

CHAPTER FIFTEEN: Operational Management

AUTHOR(S)
BROWN, DOUGLAS ROBERT; HENKEL, SHRI
PUB. DATE
January 2007
SOURCE
Non-Commercial Food Service Manager's Handbook: A Complete Guide;2007, p473
SOURCE TYPE
Book
DOC. TYPE
Book Chapter
ABSTRACT
Chapter Fifteen of the book "Non-Commercial Food Service Manager's Handbook: A Complete Guide for Hospitals, Nursing Homes, Military, Prisons, Schools & Churches," by Douglas Brown and Shri Henkel is presented. It explores the ways on how to produce, serve and deliver food and beverage items. It highlights the criteria for food production decisions, which include menu requirements, food purhcasing and available equipment.
ACCESSION #
48057110

 

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