Bộ môn Quản trị khách sạn & nhà hàng: Recent submissions

Now showing items 51-55 of 61

    • At your service : a hands-on guide to the professional dining room 

      Fischer, John W. (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 ...

    • Professional baking 

      Gisslen, Wayne (Wiley, 2013)
      "Gisslen's 6th edition of Professional Baking continues to educate hundreds of thousands of readers with clear, detailed instructions in the theory and techniques necessary to meet the demands of the professional kitchen. ...

    • Operations management 

      Slack, Nigel; Chambers, Stuart; Johnston, Robert (Prentice Hall, 2010)
      This book provides a strategic perspective, whilst also examining the practical issues which organisations face on a day to day basis. It uses over 120 examples from all over the world, reflecting the balance of economic ...

    • The bar & beverage book 

      Katsigris, Costas; Thomas, Chris (Wiley, 2007)
      This revised 4th edition of The Bar and Beverage Book has the most up-to-date material you need for managing a beverage operation, including bar equipment, sanitation and bar setup, inventory control, and the importance ...

    • Professional cooking 

      Gisslen, Wayne (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.