| 000 | 00930nam a2200217Ia 4500 | ||
|---|---|---|---|
| 003 | PH-LCIC | ||
| 005 | 20250926150855.0 | ||
| 008 | 240527s2021 xx 000 0 und d | ||
| 020 | _a9781637420102 | ||
| 040 | _cLCIC LIBRARY | ||
| 082 | _aREF 647.95068 B66 | ||
| 100 |
_aSylvain Boussard _eAuthor |
||
| 245 | 0 | _aFood and beverage management in the luxury hotel industry / | |
| 260 |
_aNew York, NY : _bBusiness Expert Press, _c2021. |
||
| 300 | _a 1 online resource (1 PDF (xxiv, 195 pages) :) color illustrations. | ||
| 520 | _aProvides an introduction to the management of food and beverage operations within the luxury hotel environment. It provides detailed coverage of operational, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day to day running of outlets. | ||
| 650 | _a BUSINESS & ECONOMICS | ||
| 650 | _aFood and beverage | ||
| 650 | _aChef | ||
| 942 |
_2ddc _cREF |
||
| 999 |
_c1903 _d1903 |
||