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.

License

Icon for the Creative Commons Attribution 4.0 International License

Introduction to Food Production and Service Copyright © by Beth Egan is licensed under a Creative Commons Attribution 4.0 International License, except where otherwise noted.

Share This Book