Introduction to Food Production and Service
by Beth Egan
This book has been prepared for students studying hospitality management in the School of Hospitality Management at The Pennsylvania State University. Thanks to content contributions from Kimberly Cooper, Beth Mincemoyer Egan, Mitchell Lawson, Jean Pierre Ranjeva, George Ruth, and the TLT – Open Educational Resources staff.
Description from LibreTexts.
- Publisher
- Pennsylvania State University
- Subjects
- Workforce, Food Production Service and Culinary Arts
- Licence
- CC BY 4.0, as LibreTexts states it
- Who can read
- Tweens profiles and older, judged from its title and subjects