Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 3 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 3 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: Describe the security problems associated with the purchasing function, identify methods used to prevent security problems related to purchasing, create a process to reduce theft and pilferage in a hospitality operation.