101,59 €
Public House and Beverage Management: Key Principles and Issues
Public House and Beverage Management: Key Principles and Issues
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Public House and Beverage Management: Key Principles and Issues
Public House and Beverage Management: Key Principles and Issues
El. knyga:
101,59 €
"Public House & Beverage Management" provides students with a practical guide to the management aspects of the licensed trade industry. "Public House & Beverage Management" introduces students to: key players; variations in service offer; types of management arrangement (managed, leased, tenanted, franchise, freehouse); customers and segments; labour markets and employees; key elements in the business units; and, retailing skills. The combined experiences of the authors are reflected in…
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Public House and Beverage Management: Key Principles and Issues | knygos.lt

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"Public House & Beverage Management" provides students with a practical guide to the management aspects of the licensed trade industry. "Public House & Beverage Management" introduces students to: key players; variations in service offer; types of management arrangement (managed, leased, tenanted, franchise, freehouse); customers and segments; labour markets and employees; key elements in the business units; and, retailing skills. The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education. It: covers the management aspects of the licensed trade industry; progresses from a simple definition through to the management of each function to conclude with the strategic view of both companies and the industry; and, has a full set of pedagogic features including chapter summaries/objectives, real-life case studies, review and reflect questions and further reading and references.
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"Public House & Beverage Management" provides students with a practical guide to the management aspects of the licensed trade industry. "Public House & Beverage Management" introduces students to: key players; variations in service offer; types of management arrangement (managed, leased, tenanted, franchise, freehouse); customers and segments; labour markets and employees; key elements in the business units; and, retailing skills. The combined experiences of the authors are reflected in the text, as between them they have a vast range of experience as: publican, hotelier, chef and sommelier. Enhanced by this is their teaching and research covering food service, cellar management, marketing and wines and spirit education. It: covers the management aspects of the licensed trade industry; progresses from a simple definition through to the management of each function to conclude with the strategic view of both companies and the industry; and, has a full set of pedagogic features including chapter summaries/objectives, real-life case studies, review and reflect questions and further reading and references.

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