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...
Kaydedildi:
| Yazar: | Reynolds, Dennis |
|---|---|
| Materyal Türü: | Kitap |
| Dil: | Undetermined |
| Baskı/Yayın Bilgisi: |
Hoboken, New Jersey
John Wiley & Sons Inc.
2013
|
| Konular: | |
| Etiketler: |
Etiketle
Etiket eklenmemiş, İlk siz ekleyin!
|
| Thư viện lưu trữ: | Trung tâm Học liệu Trường Đại học Cần Thơ |
|---|
Benzer Materyaller
-
Food and beverage management
Yazar:: Davis, Bernard
Baskı/Yayın Bilgisi: (2018) -
Professional cooking
Yazar:: Gisslen, Wayne
Baskı/Yayın Bilgisi: (2015) -
Food and beverage management
Yazar:: Food and beverage management
Baskı/Yayın Bilgisi: (2023) -
Food and beverage management /
Yazar:: Davis, Bernard.
Baskı/Yayın Bilgisi: (1998) -
Cost management for profitable food and beverage operations /
Yazar:: Morrison, P. A. 1947-
Baskı/Yayın Bilgisi: (1998)