ý kiến bạn đọc

Purchasing : a guide for hospitality professionals

Tác giả: David K. Heyes, Jack D. Ninemeier

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, ...

Analyzing and controlling foodservice costs : a managerial and technological approach

Tác giả: James Keiser, Frederick J. Demicco, Cihan Cobanoglu, Robert N. Grimes

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.

Restaurant food service equipment

Tác giả: John A. Drysdale

Book includes eight chapters: Cleaning, sanitizing, and maintaining equipment, health departments role in equipment sanitation, safe equipment operation, mechanical equipment, cooking equipment, refrigeration, sanitation equipment.

Events management : 2nd ed.

Tác giả: Glenn Bowdin, Johnny Allen, William O'Toole, Rob Harris

This book provides an introduction to the principles and practices associated with planning, managing and staging events.

The hotel and restaurant business: 6th ed.

Tác giả: Donald E. Lundberg

The hotel and restaurant business offers comprehensive information on the background and current status of the industry, all presented in an interesting, easy to read style. It is a descriptive analysis of the hotel and restaurant business, from early inns to megahotels, from family taverns to ...