Food and beverage management

Food and beverage management

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An updated guide to effective management in the catering trade. All aspects of catering are included with applications in all sections of the industry from large hotels and quality restaurants to popular, industrial and welfare catering. The book has been revised in line with HCIMA syllabus changes...

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Bibliographic Details
Main Authors: Davis, Bernard (Author), Stone, Sally (Author)
Format: Unknown
Language:English
Published: London Boston Butterworth-Heinemann 1991
Edition:2nd edition
Subjects:
Food service management
Online Access:Click Here to View Status and Holdings.
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