62371Responsibility accounting at Central Grid Company
Chapter 1: The basic of Responsibility accounting; Chapter 2: Performance and real situation of Responsibility accounting at Central Grid Companyat; Chapter 3: Solutions to completeness of Responsibility accounting at Central Grid Company.
62372Restaurant English : a hands-on course for restaurant professionals
The book contains introductory activities, vocabulary sections, focused grammar practice, and communicative functional exercises to familiarize students with how restaurant staff and guests interact.
62373Restaurant English : a hands-on course for restaurant professionals (2CD)
The book contains introductory activities, vocabulary sections, focused grammar practice, and communicative functional exercises to familiarize students with how restaurant staff and guests interact.
62374Restaurant English : a hands-on course for restaurant professionals (2CD)
The book contains introductory activities, vocabulary sections, focused grammar practice, and communicative functional exercises to familiarize students with how restaurant staff and guests interact.
62375Restaurant 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.
62376Restaurant management system
This document describes rules and recommendations for developing applications and class libraries using the C# Language. The goal is to define guidelines to enforce consistent style and formatting and help developers avoid common pitfalls and mistakes. Specifically, this document covers Naming Conventions, Coding Style, Language Usage, and Object Model Design.
62377Restaurant management: Customers, operations, and employees: 3rd ed.
1. Introduction; 2. Understanding the customer; 3. Developing a marketing plan; 4. Promoting the operation; 5. Pricing and designing the menu; 6. Delivering high quality service; 7. The physical facility; 8. Food and beverage: From supplier to customer; 9. Kitchen equipment and interiors: selection, maintenance, and energy management.
62378Restaurant 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 purchasing/receiving/storing/issuing, and restaurant analysis/improvement. Current, practical, and accurate, Restaurant Operations Management is an easy and interesting read for practicing industry professionals, such as restaurant managers, restaurant training managers, restaurant owners, and others wanting to learn effective restaurant management.
62379Restaurants & bars : integrated brand systems in graphics and space
Food and beverage hold the power to unite people across ages, cultures, and identities. The simple act of enjoying meals or drinks together, even with strangers, can form the basis for some of life's most cherished moments. To facilitate these connections, the best restaurants and bars today know how important it is to offer remarkable culinary experiences amidst thoughtfully designed environments. BRANDLife: Restaurants & Bars demonstrates how effective graphic identities and interior spaces can not only weave a compelling brand narrative, but also create the perfect setting for new stories, memories, and relationships. It showcases a wide range of establishments where menus complement milieus perfectly, from luxe themed eateries to the unpretentious diner down the street.
62380Retail design international
Cities are facing enormous innovation pressurem - especially the mature inner cities. The new "Retail Design International Vol. 7" shows solutions that accompany us worldwide into the “new normal”. Text in English and German.