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Foodservice Management by Design -

Foodservice Management by Design -
Author :
Publisher :
Total Pages :
Release :
ISBN-10 : 0578785617
ISBN-13 : 9780578785615
Rating : 4/5 (17 Downloads)
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Book Synopsis Foodservice Management by Design - by : Soniya Perl

Download or read book Foodservice Management by Design - written by Soniya Perl and published by . This book was released on 2021-01-04 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:


Foodservice Management by Design - Related Books

Foodservice Management by Design -
Language: en
Pages:

Foodservice Management by Design -

Authors: Soniya Perl
Categories:
Type: BOOK - Published: 2021-01-04 - Publisher:

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Foodservice Management
Language: en
Pages: 0

Foodservice Management

Authors: June Payne-Palacio
Categories: Food service
Type: BOOK - Published: 2012 - Publisher:

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This is today's most comprehensive, current, and practical overview of foodservice operations and the business principles needed to manage them successfully. Th
Design and Equipment for Restaurants and Foodservice
Language: en
Pages: 584

Design and Equipment for Restaurants and Foodservice

Authors: Costas Katsigris
Categories: Business & Economics
Type: BOOK - Published: 2005-03-24 - Publisher:

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This textbook on foodservice equipment, layout and design covers what a restaurateur or foodservice manager needs to know about the planning, purchasing and mai
Foodservice Management Fundamentals
Language: en
Pages: 434

Foodservice Management Fundamentals

Authors: Dennis R. Reynolds
Categories: Business & Economics
Type: BOOK - Published: 2012-12-26 - Publisher: Wiley Global Education

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Foodservice Management Fundamentals focuses on the tools necessary for managing foodservice operations in today’s aggressive business environment. Reynolds &
Foodservice Organizations
Language: en
Pages: 0

Foodservice Organizations

Authors: Mary B Gregoire
Categories: Business & Economics
Type: BOOK - Published: 2024 - Publisher:

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"Organizing the text around this model provides a unique design for this textbook compared with other foodservice management texts. The material in each chapter