Duyệt Bộ môn Quản trị khách sạn & nhà hàng theo Chủ đề "Food service"
Đang hiển thị mục 1-8 trong tổng 8
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At your service : a hands-on guide to the professional dining room
(Wiley, 2005)The book includes: Guidelines to enhance service in a variety of settings, from formal French establishments to casual American restaurants; Sidebars and real-life anecdotes from industry professionals to reinforce the ... -
Design and equipment for restaurants and foodservice : a management view
(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, ... -
Essentials of professional cooking
(John Wiley & Sons, Inc., 2016)This book focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection ... -
Hospitality management accounting
(John Wiley & Sons, Inc., 2004) -
Hospitality management accounting
(Wiley, 2007)The success of every business in the hospitality industry depends on maximizing revenues and minimizing costs. This Ninth Edition continues its time-tested presentation of fundamental concepts and analytical techniques ... -
Introduction to food and beverage service
(Pearson, 1994) -
Principles of food, beverage, and labor cost controls
(John Wiley & Sons, Inc., 2009) -
Professional cooking
(John Wiley & Sons, Inc., 2011)This book includes videos that will help further illustrate the correct techniques in the kitchen. On top of that there are over 100 new recipes, some with particular emphasis on international cooking.
