CSDL sách
- Quantity food production, planning, and management: 3rd ed.
- Tác giả: John B. Knight, Lendal H. Kotschevar
- Nhà xuất bản: Jonh Wiley & Sons - New York
- Năm xuất bản: 2000
- Số trang:500 p.
- Kích thước:24 cm
- Số đăng ký cá biệt:34285
- ISBN:9780471333470
- Mã Dewey:647.95 068
- Đơn giá:0
- Vị trí lưu trữ:03 Quang Trung
- Ngôn ngữ:English
- Loại tài liệu:Sách Chuyên ngành
- Đang rỗi/ Tổng sách:1/1
- Từ khóa:Hotel management, quantity, planning
- Chủ đề: Hotel management
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: This classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: Employee productivity; total Quality Management; innovative cooking methods and trends; cultural diversity; hazard analysis critical control points (HACCP); industry growth; career opportunities.
Sách cùng chuyên ngành
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- Managing front office operations : 10th ed.
- Hospitality management and organisational behaviour : 5th ed.
- English for tourism and hospitality in higher education studies
- High performance hospitality: Sustainable hotel case studies
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