pág. 4
págs. 5-7
págs. 9-14
A Current Perspective on Institutional/Contract Foodservice Management: the Once Lost and Found “I” in HR&IM
págs. 15-18
Beverage Communication: a Pilot Study of the Experiences and Preferences of Restaurant Customers
págs. 19-23
págs. 25-29
págs. 31-36
págs. 37-40
págs. 41-43
The Fishbone (Ishikawa) Diagram: a Dynamic Learning Tool
págs. 45-47
págs. 49-52
págs. 57-60
págs. 61-64
The Restaurant Industry: a Force for Diversity and Civil Rights
págs. 65-67
The Customer Service Journal: Sensitizing Future Managers
págs. 70-72
Integrating Gaming Issues and Topics into the Curriculum: a New Industry on the Hospitality Education Horizon
Thomas J A Jones, Bernard N. Fried, Susan Ivancevich, Wesley S. Roehl, Kathleen P Brewer, Vincent H Eade
págs. 73-75
Introduction to Professional Foodservice
Es reseña de:
Introduction to Professional Foodservice
Rande L. Wallace
John Wiley & Sons
pág. 77
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