CSDL sách
- Restaurant operations management : principles and practices
- Tác giả: Jack D. Ninemeier, David K. Hayes
- Nhà xuất bản: Prentice Hall - New Jersey
- Năm xuất bản: 2005
- Số trang:720 p.
- Kích thước:29 cm
- Số đăng ký cá biệt:17170
- ISBN:0131100904
- 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:1/1
- Từ khóa:Restaurant management
- Chủ đề: Restaurant management
- Chuyên ngành: Khoa Du Lịch
- Tóm tắt: It focuses on financial, labor, and product resources, within the context of pleasing the guests.Topics cover: industry basics, sanitation, safety, nutrition, marketing, menu planning/design/pricing, human resources, accounting/financial management, standard recipes, product purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
Sách cùng chuyên ngành
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- Supervisory skill builders for restaurant and foodservice operations : improving employee performance: 3th ed.