Khoa Du Lịch
Restaurant operations management : principles and practices
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 ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
Foodservice planning : layout, design, and equipment : 4th ed.
Part 1: Planning; Part 2: Functional areas of food facilities; Part 3: Supporting factors and physical conditions; Part 4: Equipment selection.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
Hotel front office management: Fourth edition
Hotel front office management uses a human resources approach to cover the unique management and operational challenges in the front offices of today's hotels and lodging facilities. Specific changes to the fourth edition include the following: Introduction to Hotel ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
The beverage service world is a comprehensive textbook for the beverage and bar industry. The book covers three areas: product knowledge, managemnet, and equipment/ design. The key points of the book include: The importance of customer service; The responsible service of alcohol; Controlling ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
The sotheby's wine encyclopedia : the classic reference to the wines of the world
This is a reflection of market demand, climate change, and a vintage every year. The fundamentals hold good, grapes have taken root where they are best suited, more is known about ripeness and ecology, and faults are better understood, but still new producers emerge and areas refine traditions and ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1