Knygos.lt nariams
293,43 €
-30%
Įprastai
419,19 €
The Professional Restaurant Manager
Knygos.lt nariams
293,43 €
-30%
Įprastai
419,19 €
- Išsiųsime per 12–18 d.d.
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaur…
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- Autorius: David Hayes
- Leidėjas: Pearson
- Metai: 2013
- Puslapiai: 336
- ISBN-10: 0132739925
- ISBN-13: 9780132739924
- Formatas: 21.3 x 27.2 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
Atsiliepimai
Aprašymas
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Knygos.lt nariams
293,43 €
-30%
Įprastai
419,19 €
Išsiųsime per 12–18 d.d.
- Autorius: David Hayes
- Leidėjas: Pearson
- Metai: 2013
- Puslapiai: 336
- ISBN-10: 0132739925
- ISBN-13: 9780132739924
- Formatas: 21.3 x 27.2 x 1.5 cm, minkšti viršeliai
- Kalba: Anglų
The Professional Restaurant Manager covers the topics all restaurant managers must know to be successful in the industry. Organized in a quick-read, four-part format, the book offers a fresh look at the restaurant business, back-of-house management, front-of-house management, and financial management. Discussion prompts are built right in so students can respond to real case studies and illustrations. Financial documents reference the newest version of the Uniform System of Accounts for Restaurants. An extensive glossary is provided and authors review important trends in sustainability, green practices and farm-to-fork movements.
Atsiliepimai