by
Shimmura, Takeshi.
Call Number
664
Publication Date
2020
Format:
Electronic Resources
Relevance:
114680.1172
by
Adams, Angela C.
Call Number
647.95068000000003
Publication Date
2007
Format:
Electronic Resources
Relevance:
87259.3516
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by
Brown, Douglas.
Call Number
647.95068
Publication Date
2007
Summary
Finally, the non-commercial food service director has a comprehensive manual to aid them in their day-to-day operations. This massive 624-page new book will show you step by step how to set up, operate, and manage a financially successful food service operation. The author has left no stone unturned. The book has 19 chapters that cover the entire process from startup to ongoing management in an easy-to-understand way, pointing out methods to increase your chances of success, and showing how to avoid many common mistakes. While providing detailed instruction and examples, the author leads yo
Format:
Electronic Resources
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81096.9531
by
Wood, Roy C.
Call Number
647.95068
Publication Date
2018
Format:
Electronic Resources
Relevance:
4.2063
by
A.B, Smoyer.
Call Number
647.966
Publication Date
2016
Format:
Electronic Resources
Relevance:
4.0634
by
Giousmpasoglou, Charalampos.
Call Number
647.95068
Publication Date
2022
Format:
Electronic Resources
Relevance:
3.7307
by
Vanhouche, An-Sofie.
Call Number
365.643
Publication Date
2022
Format:
Electronic Resources
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3.2346
by
Diffey, Gerald.
Call Number
647.95092
Publication Date
2022
Format:
Electronic Resources
Relevance:
3.1417
by
Morgan, James.
Call Number
647.95
Publication Date
2007
Summary
The book seeks not to present a detailed history and discussion, but instead is intended to provide the student with an appreciation of the idea that all cuisines of the world have something unique to offer to a menu. The author strongly believes that foods of other nations (and even other areas of the United States) are too often given short shrift by culture-bound students and chefs, and that every attempt should be made to open their minds to the unlimited possibilities available. The word "foodism" is introduced to refer to biases against foods outside your culture.
Format:
Electronic Resources
Relevance:
3.0792
by
McMichael, Bruce.
Call Number
641.5023
Publication Date
2012
Format:
Electronic Resources
Relevance:
2.6773
by
Pizam, Abraham.
Call Number
647.94
Publication Date
2012
Summary
The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from both a sectoral level:* Lodging* Restaurants* Clubs* Time-share* ConventionsAs well as a functional one: * Accounting & finance* Marketing* Human resources* Information technology* Facilities management Its u
Format:
Electronic Resources
Relevance:
2.6606
by
Sharma, Amit.
Call Number
647.95068100000003
Publication Date
2020
Format:
Electronic Resources
Relevance:
2.6121
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