CSDL sách
001
000007474
003
LDTU
020
$a9780471333470
041
$aeng
082
$a647.95 068
100
$aKnight, John B. $etác giả
245
$aQuantity food production, planning, and management $cJohn B. Knight, Lendal H. Kotschevar
250
$a3rd Edition
260
$aNew York $bJonh Wiley & Sons $c2014
300
$a500 p. $c24 cm
520
$aThis classic hospitality management text continues to set the standard for planning production, executing culinary technique, and understanding food and beverage management. Chapters are logically organized, and each one discusses a separate element of successful hospitality operations management. With 80 percent of the material revised to address current trends, the Third Edition features new sections on: Employee productivity; total Quality Management; innovative cooking methods and trends; cultural diversity; hazard analysis critical control points (HACCP); industry growth; career opportunities.
650
$aHotel management
653
$aHotel management
700
$aKotschevar, Lendal H. $e tác giả
852
$a7/25 Quang Trung $bNgoại văn
911
Trần Thị Hậu
927
Mua
928
34285
Sách Chuyên ngành
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