by Edgar E. Schaetzing · Deutscher Fachverlag · tapa dura · ISBN 9783871503931
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«Management in Hotellerie und Gastronomie» is the hotel and restaurant management manual by Edgar E. Schaetzing (Deutscher Fachverlag, hardback, in German).
The book covers hotel and restaurant management: food and beverage, administration, logistics, and solutions to business problems. It includes charts, case studies, and checklists, with topics on controlling, marketing, and quality, and is designed for the training of industry professionals.
The edition is dated February 1996 and consists of 432 pages.
It is useful for students and professionals in hospitality and gastronomy seeking training in applied management.
