Food and beverage management
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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| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
London Boston
Butterworth-Heinemann
1991
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| Edition: | 2nd edition |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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Food and beverage management