Quantity Food Production, Planning and Management

Quantity Food Production, Planning and Management
Author :
Publisher :
Total Pages : 589
Release :
ISBN-13 : 084362129X
ISBN-10 : 9780843621297
Rating : 4/5 (97 Downloads)

Book Synopsis Quantity Food Production, Planning and Management by : John Knight

Download or read book Quantity Food Production, Planning and Management written by John Knight and published by . This book was released on 1979-08 with total page 589 pages. Available in PDF, EPUB and Kindle. Book excerpt:


Quantity Food Production, Planning and Management Related Books

Quantity Food Production, Planning and Management
Language: en
Pages: 589
Authors: John Knight
Categories:
Type: BOOK - Published: 1979-08 - Publisher:

DOWNLOAD EBOOK

Quantity Food Production, Planning, and Management
Language: en
Pages: 598
Authors: John Barton Knight
Categories: Cooking
Type: BOOK - Published: 1979 - Publisher: Van Nostrand Reinhold Company

DOWNLOAD EBOOK

Featuring 50 photographs and new chapter review questions, case studies, vocabulary terms, and references, Quantity Food Production, Planning, and Management, T
International Encyclopedia of Hospitality Management
Language: en
Pages: 709
Authors: Abraham Pizam
Categories: Business & Economics
Type: BOOK - Published: 2005 - Publisher: Routledge

DOWNLOAD EBOOK

The International Encyclopedia of Hospitality Management covers all of the relevant issues in the field of hospitality management from A (À la carte) to Z (Zon
Standards, Principles, and Techniques in Quantity Food Production
Language: en
Pages: 728
Authors: Lendal Henry Kotschevar
Categories: Quantity cooking
Type: BOOK - Published: 1966 - Publisher:

DOWNLOAD EBOOK

Textbook on cookery methodology and technical aspects of the provision of meals in hotels and restaurants, with particular reference to the management of large-
Quantity
Language: en
Pages: 0
Authors: John B. Knight
Categories: Technology & Engineering
Type: BOOK - Published: 2000-03-03 - Publisher: Wiley

DOWNLOAD EBOOK

A major revision of a classic text-how to be an effective foodservice manager. When it comes to handling the demands of the foodservice industry, there is no si