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Author : Lendal Henry Kotschevar
Publisher : Van Nostrand Reinhold Company
Page : 505 pages
File Size : 47,8 Mb
Release : 1988
Category : Cooking
ISBN : 0442256620
Author : Lendal Henry Kotschevar
Publisher : Unknown
Page : 728 pages
File Size : 45,7 Mb
Release : 1966
Category : Food service
ISBN : UCAL:B4116200
Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-scale production of victuals in the food industry in the USA - covers kitchen equipment, food storage, menu planning, cost control, etc., and includes a glossary of cookery terms. Bibliography pp. 607 to 615.
Author : Shirley King Evans
Publisher : Unknown
Page : 84 pages
File Size : 49,6 Mb
Release : 1989
Category : Food service
ISBN : MINN:319510029761652
Author : Marcy Schveibinz
Publisher : Unknown
Page : 108 pages
File Size : 45,9 Mb
Release : 1992
Category : Food service management
ISBN : UVA:X002110235
Author : Anonim
Publisher : Unknown
Page : 616 pages
File Size : 43,9 Mb
Release : 1976
Category : Agriculture
ISBN : WISC:89033400730
Author : Anonim
Publisher : Unknown
Page : 380 pages
File Size : 43,7 Mb
Release : 1983
Category : Agriculture
ISBN : CHI:38699940
Author : Food and Nutrition Information Center (U.S.).
Publisher : Unknown
Page : 300 pages
File Size : 40,6 Mb
Release : 1976
Category : Electronic
ISBN : STANFORD:36105130624237
Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher : Unknown
Page : 260 pages
File Size : 47,9 Mb
Release : 2024-06-09
Category : Cooking
ISBN : UIUC:30112017926582
Author : J M S Negi
Publisher : S. Chand Publishing
Page : 128 pages
File Size : 47,5 Mb
Release : 2024-06-09
Category : Business & Economics
ISBN : 9788121915182
This book, an essential text for hospitality management students, examines the relevance and applications of general management theory and principles to hospitality organizations. Using contemporary material and case studies, the book indicates ways in which performance may be improved through better use of human resources. Rigorous academic theory is related to hospitality practice, based on the authors' great knowledge of the hospitality industry. The text takes a vocational basis and the illustration of the theory with the real-life examples of hospitality management in action provides a solid and stimulating introduction to the subject.
Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 368 pages
File Size : 53,8 Mb
Release : 1973
Category : Food service
ISBN : UOM:39015007387320
Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 488 pages
File Size : 45,6 Mb
Release : 1973
Category : Cooking
ISBN : IND:30000090123997
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author : Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher : Unknown
Page : 300 pages
File Size : 43,6 Mb
Release : 1973
Category : Food
ISBN : SRLF:D0005253380
Author : National Library of Medicine (U.S.)
Publisher : Unknown
Page : 1242 pages
File Size : 47,8 Mb
Release : 1974
Category : Medicine
ISBN : UOM:39015007732251
First multi-year cumulation covers six years: 1965-70.
Author : Food and Nutrition Information Center (U.S.)
Publisher : Unknown
Page : 348 pages
File Size : 55,8 Mb
Release : 1975
Category : Cooking
ISBN : OSU:32435006821094
Author : National Agricultural Library (U.S.)
Publisher : Unknown
Page : 348 pages
File Size : 53,9 Mb
Release : 1975
Category : Electronic
ISBN : STANFORD:36105130624161