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The restaurant : from concept to operation: 6th ed.

Tác giả: John R. Walker

Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant ...

Food and beverage cost control : 5th ed.

Tác giả: Lea R. Dopson

This text provides the necessary foundation in accounting, marketing, and legal issues, as well as foodservice, production, and sanitation. It also offers practical pedagogical tools, including chapter overviews, outlines, highlights, feature boxes, problems, Web links, technology tools, and key ...

The professional housekeeper: 4th ed.

Tác giả: Madelin Schneider, Georgina Tucker, Mary Scoviak and Medelin Schnei Wexlerder

It address the evolving role of the professional housekeeper as a manager. This comprehensive text has been updated to include everything from the latest information on self-managed teams in cleaning, "green cleaning," and recycling, to technological advances in the industry.

ServSafe coursebook: 5th ed.

Nhóm Tác giả: National Restaurant Association

Includes: The food safety challenge; The flow of food through the operation; Sanitary facilities and pest management; Food safety regulation and employee training.

Marketing for tourism: 2 edition

Tác giả: Holloway J C.; Plant R. V

Presenting to the marketing perspective, marketing planning, marketing research and ít applications in tourism, the tourist marketing, tourism product policy, pricing the product, marketing communications, the distribution system.