Strategic international restaurant development from concept to production
"This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors...
| Главный автор: | |
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| Формат: | Электронная книга |
| Язык: | English |
| Публикация: |
Hershey, PA
Business Science Reference, IGI Global,
[2021]
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| Серии: | Advances in hospitality, tourism, and the services industry book series.
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| Предметы: | |
| Online-ссылка: | EBSCOhost Перейти в каталог НБ ТГУ |
| Итог: | "This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"-- |
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| Примечание: | "Premier Reference Source" -- from cover. |
| Объем: | 1 online resource (xxvi, 497 pages) illustrations (chiefly color). |
| Библиография: | Includes bibliographical references and index. |
| ISBN: | 9781799843436 1799843432 9781799843443 1799843440 |