Food Service Management by Checklist: A Handbook of Control Techniques Author-Editor:Herman E. Zaccarelli discusses novel materials such as

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Food Service Management by Checklist: A Handbook of Control Techniques Author-Editor:Herman E. Zaccarelli discusses novel materials such asPages: 256, Specialty: Culinary & Hospitality, Publisher: Wiley, Publication Year: 1991, Cover: Paperback, Dimensions: 208. 28x276. 86x17. 78mm "Whether in the classroom or on the job, this book will provide its users with the means for focused action plans. Like the food service operations which they are designed to measure, the checklists are organized to follow a flow ranging from the front of the house to the back of the house and up to the top of