CSDL SÁCH
Restaurant management
Duyệt theo:
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
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