Khoa Du Lịch
Foundations of lodging management
Introduction to lodging and travel industries, the structure of the lodging industry, service and hotel management, the management of lodging, the hotel team: supervisors and entry-level staff, the human resources department, the front office department, the sales and marketing department, the ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
The essentials of wine with food pairing techniques
This textbook offers the following features: Foundational wine information about key wine producing countries, along with the significant appellations and grape varietals; Foundational and advanced wine and food pairing techniques; A detailed chapter on "Wine Management"; Pronunciation guides ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
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The hospitality manager's guide to wine, beers, and spirits: 2nd ed.
Introduction to the history, science and varieties of alcoholic beverages.It addresses all areas of alcoholic beverages including alcohol safety, wine labels and bottle shapes, tasting and pairing, fermentation, light-bodied medium-bodied and full-bodied red and white wines, sparkling wines, ...
- Vị trí lưu trữ: 03 Quang Trung
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Purchasing : a guide for hospitality professionals
Introduction to purchasing management, determining quality requirements, determining purchase quantities, identifying and maintaining supply sources, selecting suppliers and ordering products. Purchasing follow-up: receiving, storage, payment, and evaluation; Meats, poultry, and seafood, produce, ...
- Vị trí lưu trữ: 03 Quang Trung
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Analyzing and controlling foodservice costs : a managerial and technological approach
Management and organization in the foodservice industry; The function of control and cost control; Total quality management; The feasibility study, business plan, financing, and franchising; Managerment information systems; Marketing; Forecasting; Menu pricing and control.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1