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West and Wood's Introduction to Foodservice

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I. FOODSERVICE ORGANIZATIONS. 1. The Foodservice Industry. 2. Types of Foodservice Operations. 3. Food Safety and HACCP. II. FOODSERVICE FUNCTIONS. 4. The Menu. 5. Purchasing. 6. Receiving, Storage, Inventory. 7. Production. 8. Service. III. FACILITIES. 9. Cleaning, Sanitation, and Safety. 10. Environmental Management. 11.

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West and Wood's Introduction to Foodservice
2000, Prentice Hall, Upper Saddle River, NJ

ISBN-13: 9780130208897

9th edition

Hardcover

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