Restaurant Operations Management: Principles and Practices

Jack D. Ninemeier, David K. Hayes

Informasi Dasar

15.01.673
647.95
Buku - Circulation (Dapat Dipinjam)
14 A

Restaurant Operations Management details what restaurant managers must know to operate a successful business. The information is current, comprehensive and practical and merits a special place in the literature of the hospitality industry in general and the restaurant segment specifically.

The book addresses important topics that restaurant managers must understand before the business is planned and implemented, as it operated and as on-going challengers are managed.

Subjek

RESTAURANT MANAGEMENT
 

Katalog

Restaurant Operations Management: Principles and Practices
0-13-110090-4
xv, 720p.:il.; 27,6cm + index
Inggris

Sirkulasi

Rp. 0
Rp. 1.000
Ya

Pengarang

Jack D. Ninemeier, David K. Hayes
Perorangan
 
 

Penerbit

Pearson Education
New Jersey
2006

Koleksi

Kompetensi

  • DHG1F2 - TATA HIDANGAN I
  • DHG1L2 - TATA HIDANGAN II
  • DHG2H2 - TATA HIDANGAN III
  • DHG2Q2 - TATA HIDANGAN IV
  • DHH1C3 - OPERASIONAL RESTORAN I
  • DHH2C3 - OPERASIONAL RESTORAN III
  • VHI1D3 - OPERASIONAL RESTORAN I

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