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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Principles of mobile communication : 2nd ed.
Introduction, Propagation modeling, Co-channel interference, Modulated signals and their power spectra, digital signaling on flat fading channels, Antenna dversity, Equalization and interference cancellation, ...
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Digital communication : 5th ed.
With 16 chapters and a variety of topics, the instructor has the flexibility to design either a one- or two-semester course. Chapters 3,4,5 provide a basic treatment of digital modulation/ demodulation and detection methods. Channel coding and decoding ...
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Spice for Linear Circuits provides an introduction to these programs and describes ways in which they can be profitably used in an introductory course on electric circuits. This manual is written specifically for beginnig electric circuits students, and gives step-by-step instructions for using ...
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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
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- Đang rỗi: 1