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This volume presents a practical introduction to the entire industry of noncommercial, institutional and contract foodservices. These operations include large company dining facilities, school and institution cafeterias, hospitals and other “volume feeding” settings, which are mainly contracted by large companies. The industry presents unique challenges and is quite different from restaurant and other commercial businesses. The text provides guidelines on financial planning, menu management, cost control and marketing.
Author Biography
Mickey Warner is the author of Noncommercial, Institutional, and Contract Foodservice Management, published by Wiley.
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