how to
manage
a Restaurant or Institutional food service Hardback book by John W. Stokes Second Edition Over 375 pages Copyright © 1967, 1974 by John W. Stokes Contents include: " Foreword
Preface
Acknowledgements 1. The Food-Service Industry 2. Effective Management 3. The Food-Service Organizations 4. Planning the Menu 5. Styles of Food Service 6. Principles of Designs and Layout 7. Kitchen Equipment and Layout 8. Engineering Facilities: Illumination, Ventilation, Air
Conditioning, Refrigeration, and Preventive Maintenance 9. Purchasing, Receiving, and Storage 10. Food Preparation and Cooking 11. Controlling Food Cost 12. Controlling Labor Cost 13. Alcoholic Beverages 14. Management Control Through Accounting 15. Merchandising and Public Relations 16. Sanitation, Safety, and Fire Protection 17. Laws and Regulations Affecting Restaurants and
Institutional Food Services Index " The book is in good condition with minor wear to the cover.
No torn or ripped pages.
The side edges of the pages appear dirty.
No other markings or writing. | 
for 1 item(s)
