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Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
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Book Description
Author: Food and Nutrition Information Center (U.S.).
Publisher:
ISBN:
Category :
Languages : en
Pages : 300
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 760
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Book Description
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Food
Languages : en
Pages : 300
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Book Description
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 488
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Book Description
Includes bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author: Food and Nutrition Information and Educational Materials Center (U.S.)
Publisher:
ISBN:
Category : Cookery
Languages : en
Pages : 140
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Book Description
Supplements 3-8 include bibliography and indexes / subject, personal author, corporate author, title, and media index.
Author: Food and Nutrition Information Center (U.S.)
Publisher:
ISBN:
Category : Cooking
Languages : en
Pages : 348
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Book Description
Author: David K. Hayes
Publisher: John Wiley & Sons
ISBN: 1394208413
Category : Business & Economics
Languages : en
Pages : 356
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Book Description
"Professional foodservice operators in all segments of the industry recognize that providing high-quality menu items and excellent service is essential to their long-term success. These same operators must recognize that providing excellence in product and service quality is impossible without the efforts of a highly qualified, well-trained, and committed team of employees. The purpose of this book is to teach foodservice operators what they must know, and do, to attract, train, and retain work teams that allow the operators to reach their financial goals, while at the same time allowing employees the ability to achieve their own personal and professional goals. A major premise of this book is that the best interests of foodservice employers are nearly always in alignment with the best interests of their employees. Many segments of the foodservice industry have historically faced challenges in securing the needed number of qualified employees. The COVID-19 pandemic of the early 2020s, however, which affected the foodservice industry in many ways, lead to a significant decline in the workforce available to many foodservice operators. As a result, even those operators who had not faced serious labor shortage challenges in the past were forced to reassess the importance of employees to the successful operation of their businesses. As a result, the successful management of employees has now taken on more importance than ever before"--
Author: National Agricultural Library (U.S.)
Publisher:
ISBN:
Category :
Languages : en
Pages : 348
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Book Description
Author: Judith M. Nixon
Publisher: Greenwood
ISBN:
Category : Business & Economics
Languages : en
Pages : 256
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Book Description
Abstract: The intention of this sourcebook is to provide a list of current materials that are essential for the collections of new schools of hotel and restaurant management. More than one thousand books and journals are reviewed and annotated. Emphasis has been placed on materials published in the 1980s, but earlier works are included if they have historic value or are still useful. Two appendices are included: a list of state and national/international associations, and a list of colleges offering hotel, restaurant, and foodservice programs.
Author:
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 2460
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Book Description
