Restaurant management : customers, operations, and employees /
This book presents three elements: customers, the operation (consisting of food and beverage items as weell as the physical facility), and employees. The operator's task is to manage these elements to produce satisfied customers.
Na minha lista:
| Autor principal: | |
|---|---|
| Formato: | Livro |
| Idioma: | English |
| Publicado em: |
Upper Saddle River, NJ :
Prentice Hall,
2000.
|
| Edição: | 2nd ed. |
| Assuntos: | |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Thư viện lưu trữ: | Mạng thư viện Đại học Đà Nẵng |
|---|