Quản trị Nhà hàng & Dịch vụ ăn uống
This book provides an objective overview of the hectic, often chaotic, and frequently unpredictable new food product development process. The stages of development are described from the vantage points of the technologist, marketer, and senior management by an author who has worn all three hats. ...
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It considers food and beverage operations as three separate operating systems: food production, food service as a delivery system (service sequence) and food service as a customer process system. Each system is dealt with in turn and this forms the core of the text.
- Vị trí lưu trữ: Tồn kho (03 Quang Trung)
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Presenting to styles of service, table service, counter service, planning and design, sales control.
- Vị trí lưu trữ: Tồn kho (03 Quang Trung)
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Food and beverage cost control
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage Cost Control, Fifth Edition, Dopson and Hayes have created a comprehensive resource for both students and managers. Written in a user-friendly ...
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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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