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A Concise Guide, Second Edition
Thorough coverage of food and beverage cost control strategies that can be taken from the classroom to the workplace! The material presented in this b...
A Training Manual
Rev. ed. of: Service at its best / Ed Sanders, Paul Paz, Ron Wilkinson. 2002....
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A Concise Guide
Waiter-waitress Training : a Guide to Becoming a Successful Server
For undergraduate Hospitality/Travel/Tourism courses that focus on waiter/waitress training and service of food. Ideal as a competency-based training ...
An Operational Text for Food, Beverage, and Labor Costs
This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facilit...
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A Control Approach
"This book is the guide to how to maximize revenues, control expenses, and optimize financial objectives. Its practical “hands-on” approach facili...
For Culinary Stu Foodserv
For the Culinary Student, Foodservice Operator, and Caterer
Full information about the details of catering along with 25 complete menu themes with beverage and wine pairings....