Food and beverage management in the luxury hotel industry / Sylvain Boussard
Material type:
TextPublication details: New York : Business Expert Press, c2021Edition: First EditionDescription: 195 pages ; 23 cmISBN: - 9781637420102
- TX 911.3.M27 .B68 2021
Books
| Item type | Current library | Home library | Collection | Call number | Copy number | Status | Date due | Barcode | |
|---|---|---|---|---|---|---|---|---|---|
|
Books
|
National University - Manila | LRC - Main General Circulation | Hospitality Management | GC TX 911.3.M27 .B68 2021 (Browse shelf(Opens below)) | c.1 | Available | NULIB000018699 |
Browsing LRC - Main shelves, Shelving location: General Circulation, Collection: Hospitality Management Close shelf browser (Hides shelf browser)
|
|
|
|
|
|
|
||
| GC TX 911.3.M27 .B37 2011 Hotel front office management / | GC TX 911.3.M27 .B57 2008 Design and layout of foodservice facilities / | GC TX 911.3.M27 .B57 2009 Design and layout of foodservice facilities / | GC TX 911.3.M27 .B68 2021 Food and beverage management in the luxury hotel industry / | GC TX 911.3.M27 .C46 2010 c.1 Introduction to Hospitality / | GC TX 911.3.M27 .C46 2010 c.2 Introduction to Hospitality / | GC TX 911.3.M27 .C68 2014 Food and beverage service / |
Includes index.
Chapter 1. Luxury Hospitality -- Chapter 2. The Food and Beverage Industry -- Chapter 3. The Food and Beverage Department -- Chapter 4. Key Performance Indicators in Food and Beverage Management -- Chapter 5. Food and Beverage Cost Control.
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.
There are no comments on this title.