CSDL sách
- The restaurant manager's handbook : how to set up, operate, and Manage a financially successful food service operation with companion CD-ROM: 4th ed.
- Tác giả: Douglas Robert Brown
- Nhà xuất bản: Atlantic - United States
- Năm xuất bản: 2007
- Số trang:908 p.
- Kích thước:33 cm
- Số đăng ký cá biệt:34631
- ISBN:9780910627979
- Mã Dewey:647.95 068
- Đơn giá:1
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Sách Chuyên ngành
- Đang rỗi/ Tổng sách:2/2
- Từ khóa:Restaurant management; Food; Inventory
- Chủ đề: Restaurant management
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: The book 28 chapters cover the entire process of a restaurant start-up and ongoing management in an easy to understand way, pointing out methods to increase your chances of success and showing how to avoid the many mistakes arising from being uninformed and inexperienced that can doom a restaurateur’s start up.
Sách cùng chuyên ngành
Sách cùng chủ đề
- 200 hotel and restaurant management training tutorials : practical training manual for hoteliers and hospitality management students
- The restaurant : from concept to operation: 6th ed.
- The Restaurant : from concept to operation
- Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.
- Supervisory skill builders for restaurant and foodservice operations : staffing and scheduling: 3th ed.