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
Handbook of research on user interface design and evaluation for mobile technology : volume 2
This book provides students, researchers, educators, and practitioners with a compendium of research on the key issues surrounding the design and evaluation of mobile user interfaces, such as the physical environment and social context in which a mobile device is being used ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
Handbook of research on user interface design and evaluation for mobile technology : volume 1
This book provides students, researchers, educators, and practitioners with a compendium of research on the key issues surrounding the design and evaluation of mobile user interfaces, such as the physical environment and social context in which a mobile device is being used and the impact of ...
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
Restaurant food service equipment
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.
- Vị trí lưu trữ: 03 Quang Trung
- Tổng sách: 1
- Đang rỗi: 1
e-Business and e-Commerce for managers
Introduction to e-Business and e-Commerce, Constructing an e-Business, e-Business and e-Commerce, Internet marketing, Legal - ethical- social and global issues, e-Business and e-Commerce case studies.
- Vị trí lưu trữ: 209 Phan Thanh
- Tổng sách: 1
- Đang rỗi: 1