| 000 | 01175nam a2200241Ia 4500 | ||
|---|---|---|---|
| 003 | NULRC | ||
| 005 | 20250520103010.0 | ||
| 008 | 250520s9999 xx 000 0 und d | ||
| 020 | _a9781637420102 | ||
| 040 | _cNULRC | ||
| 050 | _aTX 911.3.M27 .B68 2021 | ||
| 100 |
_aBoussard, Sylvain _eauthor |
||
| 245 | 0 |
_aFood and beverage management in the luxury hotel industry / _cSylvain Boussard |
|
| 250 | _aFirst Edition. | ||
| 260 |
_aNew York : _bBusiness Expert Press, _cc2021 |
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| 300 |
_a195 pages ; _c23 cm. |
||
| 365 | _bUSD24 | ||
| 504 | _aIncludes index. | ||
| 505 | _aChapter 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. | ||
| 520 | _aProvides 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. | ||
| 650 | _aFOOD AND BEVERAGE | ||
| 942 |
_2lcc _cBK |
||
| 999 |
_c20940 _d20940 |
||