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  • Sách/Book


  • Authors: Sylvain Boussard (2021)

  • Provides an introduction to the management of food and beverage operations within the luxury hotel environment. It provides detailed coverage of operational, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets

  • Sách/Book


  • Authors: Mark J. DeBonis. (2025)

  • A Beginner's Guide to Mathematical Proof prepares mathematics majors for the transition to abstract mathematics, as well as introducing a wider readership of quantitative science students, such as engineers, to the mathematical structures underlying more applied topics

  • Sách/Book


  • Authors: Agnes L. DeFranco (2000)

  • Cost Control in the Hospitality Industry shows students how successful hospitality enterprises manage money. With a wide array of chapters on pricing, the purchasing and receiving functions, and labor issues, this book is sure to cover every important topic that students need to know on cost control. Students will learn a wide-ranging variety of ways to reduce costs without reducing quality, utilize resources to their full potential, and succeed in today's competitive market.