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Foodservice Management Fundamentals

Un libro in lingua di Reynolds Dennis Ph.D. McClusky Kathleen Wachter edito da John Wiley & Sons Inc, 2013

  • € 101,70
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Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds & McClusky show readers how to position, manage, and leverage a successful food service operation—commercial and non-commercial--in a variety of venues. Using a menu-driven approach, the book will be full of management tools, best practices, and techniques. Reynolds brings a hospitality and business background while McClusky brings experience and expertise in nutrition & dietetics.

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