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Ebook West and Wood's introduction to Foodservice (Ninth Edition): Part 1
Part 1 of ebook "West and Wood's introduction to Foodservice (Ninth Edition)" provides readers with content including: foodservice organizations, the foodservice industry, types of foodservice operations; food safety and HACCP; foodservice functions, the menu, purchasing, receiving, storage, inventory, production, service;...
246 p hat 24/06/2024 0 0
Từ khóa: West and Wood's introduction to Foodservice, Food service management, Foodservice organizations, The foodservice industry, Food safety, Foodservice functions
Ebook West and Wood's introduction to Foodservice (Ninth Edition): Part 2
Continued part 1, part 2 of ebook "West and Wood's introduction to Foodservice (Ninth Edition)" provides readers with content including: facilities, cleaning, sanitation, and safety, environmental management, facilities, planning and design, equipment and furnishings; management, organizational design, human resource management, performance improvement, accounting procedures, marketing, leadership;...
386 p hat 24/06/2024 0 0
Từ khóa: West and Wood's introduction to Foodservice, Food service management, Organizational design, Human resource management, Accounting procedures, Foodservice equipment
Ebook Food and beverage management (Sixth edition): Part 1
Part 1 of ebook "Food and beverage management" provides readers with contents including: introducing food and beverage management; classifying food and drink service operations; restaurants and events – the direct market; contract foodservice, travel and public sector catering – the indirect market; developing the concept; the menu; purchasing and storage;...
202 p hat 24/06/2024 0 0
Từ khóa: Food and beverage management, Food service management, Food and drink service operations, Contract foodservice, Public sector catering, The business plan, The purchasing procedure
Ebook Foodservice management: Principles and practices (Twelfth edition) - Part 1
Part 1 of ebook "Foodservice management: Principles and practices" provides readers with contents including: the foundations; the foodservice industry; the systems approach; the fundamentals; food safety; facility sanitation and worker safety; the menu; the operational functions; purchasing; receiving, storage, and inventory;...
276 p hat 26/02/2024 17 1
Từ khóa: Foodservice management, The foodservice industry, Food safety, The operational functions, Trends in foodservice, Integrated food safety program
Ebook Foodservice management: Principles and practices (Twelfth edition) - Part 2
Continued part 1, part 2 of ebook "Foodservice management: Principles and practices" provides readers with contents including: the facilities; facilities planning and design; equipment and furnishings; resource conservation; the management functions; organizational design; leadership; human resource management; performance improvement; financial management; marketing;...
311 p hat 26/02/2024 19 1
Từ khóa: Foodservice management, Resource conservation, The management functions, Organizational design, Human resource management, Financial management, Solid waste management
Ebook Design and layout of foodservice facilities (Second edition): Part 1
Part 1 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 1 - Preliminary planning; Chapter 2 - Foodservice design; Chapter 3 - Principles of design; Chapter 4 - Space analysis; Chapter 5 - Equipment layout;...
147 p hat 22/10/2023 44 9
Từ khóa: Design and layout of foodservice facilities, John C. Birchfield, Raymond T. Sparrowe, Food service management, Food service equipment and supplies, Preliminary planning, Foodservice design
Ebook Design and layout of foodservice facilities (Second edition): Part 2
Continued part 1, part 2 of ebook "Design and layout of foodservice facilities (Second edition)" provides readers with contents including: Chapter 6 - Foodservice equipment (Part I); Chapter 7 - Foodservice equipment (Part II: manufactured equipment); Chapter 8 - Foodservice facilities engineering and architecture;...
179 p hat 22/10/2023 28 4
Từ khóa: Design and layout of foodservice facilities, John C. Birchfield, Raymond T. Sparrowe, Food service management, Food service equipment and supplies, Foodservice equipment, Foodservice facilities engineering
Ebook Presenting service: The ultimate guide for the foodservice professional - Part 2
Continued part 1, part 2 of ebook "Presenting service: The ultimate guide for the foodservice professional" provides readers with contents including: service areas and equipment; classic service styles; serving the meal; bar and beverage service; management's role in service; table etiquette;...
101 p hat 23/09/2023 29 2
Từ khóa: Presenting service, The foodservice professional, Service areas and equipment, Classic service styles, Serving the meal, Management's role in service
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