Đang hiển thị mục 1-8 trong tổng 8

    • 50 proven ways to build restaurant sales & profit 

      Marvin, William R. (edit) (Hospitality Masters Press, 1997)
    • 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, ...
    • Hospitality facilities management and design 

      Stipanuk, David M. (Educational Institute, American Hotel & Lodging Association, 2015)
      This detailed textbook shows students how to keep every area of a hotel property running smoothly. The book takes a systems approach to hospitality facilities issues, while also providing a summary based on functional ...
    • Hospitality marketing management 

      Reid, Robert D.; Bojanic, David C. (Wiley, 2006)
      This is a core marketing text specifically geared for the hospitality student. It covers the major principles of marketing with a practical, applications oriented approach, rather than traditional marketing texts found in ...
    • Hospitality security : managing security in today's hotel, lodging, entertainment and tourism environment 

      Clifton, Darrell (CRC Press, 2023)
      "Hospitality Security: Managing Security in Today's Hotel, Nightlife, Entertainment, and Tourism Environment, Second Edition provides experience-based, proven methods for preventing and resolving the challenges faced by ...
    • Hospitality security : managing security in today's hotel, lodging, entertainment, and tourism environment 

      Clifton, Darrell (CRC Press, 2012)
      "Written for those tasked with building a security department from the ground up, this book explains how to setup the department, how to determine and write policy, and how to keep even the most experienced professionals ...
    • In the restaurant : society in four courses 

      Ribbat, Christoph (Pushkin Press, 2017)
      This is the tale of the restaurant in all its guises, from the first formal establishments in eighteenth-century Paris serving 'restorative' bouillon, to today's new Nordic cuisine, via grand Viennese cafés and humble fast ...
    • Restaurant calorie counter for dummies 

      Rust, Rosanne; Raffetto, Meri (Wiley Publishing, Inc., 2011)
      This book gives you fast access to the calorie, fat, saturated fat, carb, fiber, protein,and sodium counts found in food products of thousands of fast-foodand chain restaurants.