Key features:
- Content incorporates the application of operations management theory to food and beverage operations;
- Specially designed to support learning being divided into ten chapters, ideal for semester teaching, with each chapter having identified learning outcomes, the provision of references and additional sources of information, together with supporting PowerPoint presentations available for downloads from www.goodfellowpublishers.com;
- Provides a sounds basis on which to extend to higher levels studies;
- Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts.