Strategic international restaurant development from concept to production

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...

Полное описание

Библиографическая информация
Главный автор:	Camillo, Angelo, 1954-
Формат:	Электронная книга
Язык:	English
Публикация:	Hershey, PA Business Science Reference, IGI Global, [2021]
Серии:	Advances in hospitality, tourism, and the services industry book series.
Предметы:	Food service management. Restaurant management. Food service management Restaurant management EBSCO eBooks Electronic books.
Online-ссылка:	EBSCOhost Перейти в каталог НБ ТГУ

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