The first foodservice management book for the inflight catering industry. This book introduces readers to the inflight catering segment of the enormous contract foodservice industry.... first class, or comparable to both the food and the service that would be characteristic of fine dining in any restaurant environment ... menus and meal service procedures in an effort to offer very-high-quality meal service to these passengers.
|Title||:||Inflight Catering Management|
|Author||:||Audrey Carol McCool|
|Publisher||:||John Wiley & Son Limited - 1995|