Strategic questions in food and beverage management / edited by Roy C. Wood.
Material type:
TextSeries: The hospitality, leisure, and tourism seriesPublication details: Oxford ; Boston : Butterworth-Heinemann, 2000. Description: x, 250 p. : ill. ; 25 cmISBN: 075064480XSubject(s): Food service management | Restaurant management | Food service -- Social aspectsDDC classification: 647.95/068 LOC classification: TX911.3 | .str 2000Online resources: Publisher description | Table of contents
| Item type | Current library | Call number | Status | Date due | Barcode |
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Books
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KsTU Library General Stacks | TX911.3 .str 2000 (Browse shelf(Opens below)) | Available | 111722 |
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| TX 911.3 .sne Communications in catering : practical guide-lines and assignments for students in the catering industry | TX 911.3 .sne Communications in catering : practical guide-lines and assignments for students in the catering industry | TX911.3.Str Str1997 Dining room and banquet management / | TX911.3 .str 2000 Strategic questions in food and beverage management / | TX911.3 .tan 2001 Human resource management for the hospitality industry | TX 911.3 .ven 1989 Managing Hotels | TX 911.3 .ven 1989 Managing Hotels |
Includes bibliographical references and index.
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