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...
| Main Author: | |
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| Format: | eBook |
| Language: | English |
| Published: |
Hershey, PA
Business Science Reference, IGI Global,
[2021]
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| Series: | Advances in hospitality, tourism, and the services industry book series.
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| Subjects: | |
| Online Access: | EBSCOhost Перейти в каталог НБ ТГУ |
| LEADER | 03337cam a2200517 i 4500 | ||
|---|---|---|---|
| 001 | koha001014530 | ||
| 003 | OCoLC | ||
| 005 | 20250222070038.0 | ||
| 006 | m d | ||
| 007 | cr cnu---unuuu | ||
| 008 | 200623s2021 paua ob 001 0 eng | ||
| 010 | |a 2020025755 | ||
| 035 | |a koha001014530 | ||
| 040 | |a DLC |b eng |e rda |c DLC |d OCLCO |d OCLCF |d OCLCQ |d YDX |d OCLCO |d IGIGL |d N$T | ||
| 020 | |a 9781799843436 |q electronic book | ||
| 020 | |a 1799843432 |q electronic book | ||
| 020 | |a 9781799843443 |q (electronic bk.) | ||
| 020 | |a 1799843440 |q (electronic bk.) | ||
| 020 | |z 9781799843429 |q hardcover | ||
| 020 | |z 9781799865995 |q paperback | ||
| 042 | |a pcc | ||
| 050 | 0 | 4 | |a TX911.3.M27 |b C36 2021 |
| 082 | 0 | 0 | |a 647.95068 |2 23 |
| 049 | |a MAIN | ||
| 100 | 1 | |a Camillo, Angelo, |d 1954- |9 913952 | |
| 245 | 1 | 0 | |a Strategic international restaurant development |b from concept to production |c by Angelo A. Camillo. |
| 264 | 1 | |a Hershey, PA |b Business Science Reference, IGI Global, |c [2021] | |
| 300 | |a 1 online resource (xxvi, 497 pages) |b illustrations (chiefly color). | ||
| 490 | 1 | |a Advances in hospitality, tourism, and the services industry (AHTSI) book series | |
| 500 | |a "Premier Reference Source" -- from cover. | ||
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a "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"-- |c Provided by publisher. | ||
| 588 | |a Description based on online resource; title from digital title page (viewed on April 08, 2021). | ||
| 505 | 0 | |a Chapter 1. Introduction to food and beverage service operations -- Chapter 2. Theory of organizational management -- Chapter 3. Human resources management: recruiting, retention, diversity, inclusion, and outsourcing -- Chapter 4. Legal matters, risk management, and risk prevention: from forming a business to legal representation -- Chapter 5. Food and beverage operation management -- Chapter 6. Food and beverage product knowledge -- Chapter 7. Food safety, food and beverage preparation, menu and beverage list development, service, and current and future challenges -- Chapter 8. Managerial accounting for non-accountants in restaurant operations -- Chapter 9. Finance -- Chapter 10. Statistics and analytics management -- Chapter 11. Restaurant development: facilities planning, design, equipment procurement, and management -- Chapter 12. Marketing -- Chapter 13. E-commerce. | |
| 653 | 0 | |a Food service management. | |
| 653 | 0 | |a Restaurant management. | |
| 653 | 7 | |a Food service management |2 fast |0 (OCoLC)fst00931156 | |
| 653 | 7 | |a Restaurant management |2 fast |0 (OCoLC)fst01095899 | |
| 655 | 0 | |a EBSCO eBooks |9 905790 | |
| 655 | 4 | |a Electronic books. |9 899821 | |
| 830 | 0 | |a Advances in hospitality, tourism, and the services industry book series. |9 909198 | |
| 856 | 4 | 0 | |3 EBSCOhost |u https://www.lib.tsu.ru/limit/2023/EBSCO/2907022.pdf |
| 856 | |y Перейти в каталог НБ ТГУ |u https://koha.lib.tsu.ru/cgi-bin/koha/opac-detail.pl?biblionumber=1014530 | ||
| 910 | |a EBSCO eBooks | ||
| 999 | |c 1014530 |d 1014530 | ||
| 039 | |||