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Management of Food and Beverage Operations
410.00 SAR

Management of Food and Beverage Operations

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410.00 SAR 

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Category Type
Management & Training
Author
Jack D. Ninemeier
Publisher
Educational Institute of the American Hotel Motel Assoc
Book Language
English
Description:

Management of Food and Beverage Operations has new discussion of food service technology. Goals of Management of Food and Beverage Operations are: To provide an up-to-date introduction for those who are considering a management career in commercial and noncommercial food service. To reinforce basic knowledge and provide fresh perspectives for those who currently manage food service ...

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PRODUCT INFORMATION

  •  

    Specifications

    Category Type
    Management & Training
    Item EAN
    2724321882012
    People
    Author
    Jack D. Ninemeier
    People
    Publisher
    Educational Institute of the American Hotel Motel Assoc
    Languages and countries
    Book Language
    English
    Category Type
    Management & Training
    Item EAN
    2724321882012
    People
    Author
    Jack D. Ninemeier
    People
    Publisher
    Educational Institute of the American Hotel Motel Assoc
    Languages and countries
    Book Language
    English
    Read more
  •  

    Description:

    Management of Food and Beverage Operations has new discussion of food service technology. Goals of Management of Food and Beverage Operations are: To provide an up-to-date introduction for those who are considering a management career in commercial and noncommercial food service. To reinforce basic
    Management of Food and Beverage Operations has new discussion of food service technology. Goals of Management of Food and Beverage Operations are: To provide an up-to-date introduction for those who are considering a management career in commercial and noncommercial food service. To reinforce basic knowledge and provide fresh perspectives for those who currently manage food service operations. To provide a source of information useful in food and beverage training programs. Contents The Food Service Industry Organization of Food and Beverage Operations Fundamentals of Management Food and Beverage Marketing Nutrition for Food Service Operations The Menu Standard Product Costs and Pricing Strategies Preparing for Production Production Food and Beverage Service Sanitation and Safety Facility Design, Layout, and Equipment Financial Management
 

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