This new series from the editors of the Food Service Professional Magazine are the best and most comprehensive books for serious food service operational available today.
These step-by-step guides on a specific management subject are easy-to-read, easy to understand and will take the mystery out of the subject.
The information is "boiled down" to the essence. They are filled to the brim with up to date and pertinent information.
These books cover all the bases, providing clear explanation and helpful, specific information.