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Off-Premise Catering Management

beverage service, equipment, and packing, delivery, and set-up logistics, to legal considerations, financial management, human resources, marketing;

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On-Premise Catering

, and financial controls * Ideal for caterers, event professionals, chefs working in on-premise facilities, and students in culinary;

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Catering Management

Catering Management, Third Edition gives detailed advice on all the crucial business aspects of on- and off-premise catering. The Third;

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Catering & Financial Management

Catering management is the art of providing food and drink aesthetically and scientifically to a large number of people in a satisfactory;

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Off-Premise Catering Management

Off-Premise Catering Management, Second Edition is the updated edition of the NACE-recommended guide to planning, executing, and managing;

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Test Your Professional English

hotel services, housekeeping, food and drink, health and safety, financial issues, sales and marketing, human resources and management.;

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Catering Management a Comprehensive Guide to the Successful Management of Hotel, Restaurant, Board

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Human Resource Management in the Hotel and Catering Industry

. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the;

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Human Resource Management in the Hotel and Catering Industry

. Human Resource Management in the Hotel and Catering Industry has been written as an introductory text to human resource management in the;

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Cooking for Profit

, parties, dinners, banquets, schools and camps; the management of tea rooms, cafeterias, lunch rooms, boarding houses, family hotels, and;

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The Theory of Hospitality and Catering Thirteenth Edition

Supervision, as well as foundation degree and first-year undergraduate hospitality management and culinary arts students. - Discusses all of the;

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Managing Wine and Wine Sales

This is the first UK textbook to deal specifically with the management of wine sales. It covers all aspects of choosing, purchasing and;

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Catering

Catering: A Guide to Managing a Successful Business Operation, Second Edition provides the reader wi;...

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Start Your Own Restaurant and Five Other Food Businesses

; Staffing; Legal structure; Location; Permits; Sanitation; Marketing; and, Financial management. You also get a glossary and an appendix;

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Principles of Hotel Front Office Operations

detailed glossary of useful terms. The book is suitable for those taking Hotel, Catering and Institutional OperationsManagement examinations and;

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Catering Business

''Looking To Start Your Own Catering Company?'' ''Ready to work for yourself in the catering industr;...

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Accounting in the Hotel and Catering Industry

Clear and comprehensive, this fundemental accounting text book embodies the various specialist aspec;...

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International Financial Management

This text covers: foundations of international financial management; world financial markets and institutions; foreign exchange exposure;

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Van koffiehuis tot catering 100 jaar

Van koffiehuis tot catering 100 jaar;...

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Management Accounting for Hotels and Restaurants

The book gives practical instruction and guidance in the use of accounting for effective control and;...

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Management Accounting for Hotels and Restaurants

The book gives practical instruction and guidance in the use of accounting for effective control and;...

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International Financial Management

The overriding objective of Eun and Resnick's International Financial Management, 3e is to teach students how to be effective global;

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Improving Food and Beverage Performance

the key themes of quality customer service and efficient management. This text will enable managers and students alike to recognise all the;

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Mastering Financial Management

'Mastering Financial Management is sure to prove useful to students and members. The book is closely aligned to the Chartered Institute;

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International Financial Management

of international financial management. It discusses the financial environment in which the multinational firm and its managers must function, and covers;

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GCSE Catering WJEC Study & Exam Practice (A*-G Course)

GCSE Catering WJEC Study & Exam Practice (A*-G course);...

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An Introduction to Food Safety

, each looking at a different aspect of food safety management: 1. Basic principles of food safety in catering 2. Food safety hazards 3. Storing;

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