Duyệt theo Chủ đề "Food service management"

Đang hiển thị mục 1-4 trong tổng 4

    • Design and equipment for restaurants and foodservice : a management view 

      Katsigris, Costas; Thomas, Chris (John Wiley & Sons, Inc., 2009)
      Revised and updated with the latest foodservice industry trends, this new Third edition features: New and expanded coverage of green design, including energy and water use, recycling and waste streams, smarter use of space, ...

    • Dining room and banquet management 

      Strianese, Anthony J.; Strianese, Pamela P. (Delmar Cengage Learning, 2008)
      This text is for the introductory course in a hospitality management program that covers dining room and banquet management. Its emphasis is on the service aspects of a business that will distinguish an outstanding dining ...

    • Planning and control for food and beverage operations 

      Ninemeier, Jack D. (American Hotel & Lodging Educational Institute, 2009)
      Teach your students the most up-to-date control processes used to reduce costs in food and beverage operations worldwide. In this edition, descriptions of most manually-based control procedures have been replaced with ...

    • The heart of hospitality : great hotel and restaurant leaders share their secrets 

      Solomon, Micah (SelectBooks, Inc., 2016)
      "Author explores the hospitality industry to learn how managers create successful customer experiences by exceeding the expectations of current generations. Includes anecdotes from interviews with owners, general managers, ...