Produkt mají v nabídce:
Quantity - Knight, John B. (Indiana University Purdue University Fort Wayne) a Kotschevar, Lendal H. (Florida International University)
An eagerly awaited revision of the classic hospitality management text, this book covers all aspects of preparing large amounts of food in commercial operations, including planning, management, and related issues such as nutrition, equipment, service, purchasing, profitability, and property.
