Campagne de collecte 15 septembre 2024 – 1 octobre 2024 C'est quoi, la collecte de fonds?

Design and Layout of Foodservice Facilities

Main
Business & Economics - Industries
Design and Layout of Foodservice...

Design and Layout of Foodservice Facilities

John C. Birchfield, John Birchfield Jr

5.0 / 5.0

Avez-vous aimé ce livre?

Quelle est la qualité du fichier téléchargé?

Veuillez télécharger le livre pour apprécier sa qualité

Quelle est la qualité des fichiers téléchargés?

i bought this item brand new. it came in right when it said it would and was in great condition. becuz i am in the culinary field i will not be getting rid of this book.

Catégories:

Business & Economics - Industries

Année:

2008

Edition:

3rd ed., [rev. and updated]

Editeur::

J. Wiley

Langue:

english

Pages:

363

ISBN 10:

0471699632

ISBN 13:

9780471699637

Fichier:

PDF, 7.51 MB

IPFS:

,

english, 2008

Lire en ligne

La conversion en est effectuée

La conversion en a échoué

Cela peut vous intéresser

Patti J. Shock, John M. Stefanelli — On-Premise Catering: Hotels, Convention & Conference Centers, and Clubs

Thomas H. Sawyer, Owen R. Smith — The management of clubs, recreation, and sport: concepts and applications

The World of Hospitality — The World of Hospitality, Issue 41

Fischer J., Kunz M.N. — Cafe & Restaurant Design

TMC Publishing — Hotel Master : The Complete Online Strategy for Hoteliers 2020

J. Peter Clark — Practical Design, Construction and Operation of Food Facilities

Baloglu, Seyhmus;Bowen, John T.;Kotler, Philip;Makens, James C — Marketing for hospitality and tourism

Daniel Traster — Foundations of Menu Planning (What’s New in Culinary & Hospitality)

June Payne-Palacio, Monica Theis — Introduction to Foodservice, 11th Edition

David Foskett, Victor Ceserani — Ceserani and Kinton's the Theory of Catering

David Foskett, Victor Ceserani, John Campbell, Zamzani Abdul Wahab, Patricia Paskins, Jacqueline Parks — Foundation Practical Cookery, Level 1

Richard H. Penner; Lawrence Adams; Stephani K. A. Robson — Hotel Design, Planning, and Development

Paul J. McVety, Bradley J. Ware, Claudette Lévesque Ware — Fundamentals of Menu Planning

Martin G. Jagels — Hospitality Management Accounting

Lewis Reed — Specs: The Foodservice and Purchasing Specification Manual

Sondra J. Dahmer — Restaurant Service Basics

Christine Piotrowski — A Guide to careers in design. Becoming an interior designer, 2nd edition

Costas Katsigris — Design and Equipment for Restaurants and Foodservice

Clayton W. Barrows, Tom Powers, Dennis R. Reynolds — Introduction to Management in the Hospitality Industry

Carol Murphy Clyne, Vincent Clyne, The Culinary Institute of America (CIA), Francesco Tonelli — Modern Buffet Presentation

Chris Thomas — Off-Premise Catering Management

Arthur M. Manask, Mitchell Schechter — The Complete Guide to Foodservice in Cultural Institutions: Your Keys to Success in Restaurants, Catering, and Special Events

Lendal H. Kotschevar, Diane Withrow — Management by Menu

Robert D. Reid, David C. Bojanic — Hospitality Marketing Management

Bill Marvin — Restaurant Basics: Why Guests Don't Come Back...and What You Can Do About It

Costas Katsigris, Chris Thomas — Design and Equipment for Restaurants and Foodservice

Paul R. Dittmer, J. Desmond Keefe III — Principles of Food, Beverage, and Labor Cost Controls

Lawson Fred R. — Hotels and Resorts : Planning, Design, and Refurbishment

Fred Lawson — Restaurants, clubs and bars - planning.

Bernard Davis, Andrew Lockwood, Ioannis Pantelidis, Peter Alcott — Food and Beverage Management

James L. Morgan — Culinary Creation: An Introduction to Foodservice and World Cuisine

Paul McGillick Ph.D, Masano Kawana — Sustainable Luxury: The New Singapore House, Solutions for a Livable Future

Zacharias B. Maroulis, George D. Saravacos — Food Process Design

Joe Perdue; Jason Koenigsfeld; American Hotel & Motel Association — Contemporary Club Management

Douglas Robert Brown — The Restaurant Manager's Handbook: How to Set Up, Operate, and Manage a Financially Successful Food Service Operation 4th Edition - With Companion CD-ROM

Donna Kacmar — Big Little Hotel : Small Hotels Designed by Architects

The Culinary Institute of America (CIA) — Remarkable Service

Nicolas Bordenave; Mario Ferruzzi (eds.) — Functional Foods and Beverages: In Vitro Assessment of Nutritional, Sensory, and Safety Properties

John R. Walker, Jack E. Miller — Supervision in the Hospitality Industry

John R. Walker — Restaurant Concepts, Management and Operations

Michael Politz — The Food and Beverage Magazine Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success

Vijai Kumar Singh, Paul Lillrank M — Planning and Designing Healthcare Facilities: A Lean, Innovative, and Evidence-Based Approach

Mots Clefs

Les listes de livres associées