Foodservice management fundamentals
Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variet...
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| Format: | Livre |
| Langue: | Undetermined |
| Publié: |
Hoboken, New Jersey
John Wiley & Sons Inc.
2013
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| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
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| 008 | 210402s9999 xx 000 0 und d | ||
| 020 | |c 1617000 | ||
| 082 | |a 647.95068 | ||
| 082 | |b R462 | ||
| 100 | |a Reynolds, Dennis | ||
| 245 | 0 | |a Foodservice management fundamentals | |
| 245 | 0 | |c Dennis Reynolds, Kathleen Wachter Mcclusky | |
| 260 | |a Hoboken, New Jersey | ||
| 260 | |b John Wiley & Sons Inc. | ||
| 260 | |c 2013 | ||
| 520 | |a Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. | ||
| 650 | |a Food service management,Quản lý dịch vụ thực phẩm | ||
| 904 | |i Hải | ||
| 980 | |a Trung tâm Học liệu Trường Đại học Cần Thơ | ||