by Bernard Davis, Sally Stone · tapa blanda · ISBN 9780434902941
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«Food and Beverage Management» is the food and beverage management manual by Bernard Davis and Sally Stone (Heinemann, paperback, 382 pp., in English).
Manual covering food and beverage management in the catering sector: administration of food services, organization and direction of establishments, and management principles applied to hospitality.
Originally published in 1985 in London. Includes index.
Reference work for professionals in restaurant and food service management.
Bernard David Davis was an American biologist who made major contributions in microbial physiology and metabolism. Davis was a prominent figure at Harvard Medical School in microbiology and in national science policy. He was the 1989 recipient of the Selman A. Waksman Award in Microbiology from the National Academy of Sciences.
