by Bernard Davis, Sally Stone · Butterworth-Heinemann · tapa blanda · ISBN 9780750600101
VAT included
Hamelyn quality guarantee · checked and verified, or your money back
«Food and Beverage Management» is the food and beverage management handbook by Bernard Davis and Sally Stone (Butterworth-Heinemann, paperback, 362 pages).
Handbook addressing effective management of catering services across the full spectrum: from large hotels and quality restaurants to popular, industrial and social catering, with applications to each of these areas.
Second edition, originally published in 1985. Text in English. Includes bibliographical references and index.
Aimed at managers and those responsible for hospitality establishments seeking to improve the direction of their catering businesses.
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.
