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Strategic international restaurant development: from concept to production Advances in hospitality, tourism, and the services industry book series./ by Angelo A. Camillo.
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| dc.contributor.author | Camillo Angelo | |
| dc.date.accessioned | 2024-01-29T21:49:28Z | |
| dc.date.available | 2024-01-29T21:49:28Z | |
| dc.date.issued | 2021 | |
| dc.identifier.citation | Camillo. Strategic international restaurant development: from concept to production Advances in hospitality, tourism, and the services industry book series. - 1 online resource (xxvi, 497 pages) : - URL: https://libweb.kpfu.ru/ebsco/pdf/2907022.pdf | |
| dc.identifier.isbn | 9781799843436 | |
| dc.identifier.isbn | 1799843432 | |
| dc.identifier.isbn | 9781799843443 | |
| dc.identifier.isbn | 1799843440 | |
| dc.identifier.uri | https://dspace.kpfu.ru/xmlui/handle/net/179942 | |
| dc.description | "Premier Reference Source" -- from cover. | |
| dc.description | Includes bibliographical references and index. | |
| dc.description.abstract | "This book provide an historical overview of the food service industry and how it has evolved over the centuries. It discusses the food and beverage management philosophy and introduces the concept of food and beverage service entrepreneurship, restaurant viability, and critical success factors involved in a foodservice business venture"-- | |
| dc.description.tableofcontents | Chapter 1. Introduction to food and beverage service operations -- Chapter 2. Theory of organizational management -- Chapter 3. Human resources management: recruiting, retention, diversity, inclusion, and outsourcing -- Chapter 4. Legal matters, risk management, and risk prevention: from forming a business to legal representation -- Chapter 5. Food and beverage operation management -- Chapter 6. Food and beverage product knowledge -- Chapter 7. Food safety, food and beverage preparation, menu and beverage list development, service, and current and future challenges -- Chapter 8. Managerial accounting for non-accountants in restaurant operations -- Chapter 9. Finance -- Chapter 10. Statistics and analytics management -- Chapter 11. Restaurant development: facilities planning, design, equipment procurement, and management -- Chapter 12. Marketing -- Chapter 13. E-commerce. | |
| dc.language | English | |
| dc.language.iso | en | |
| dc.relation.ispartofseries | Advances in hospitality, tourism, and the services industry (AHTSI) book series | |
| dc.relation.ispartofseries | Advances in hospitality, tourism, and the services industry book series. | |
| dc.subject.other | Food service management. | |
| dc.subject.other | Restaurant management. | |
| dc.subject.other | Food service management | |
| dc.subject.other | Restaurant management | |
| dc.subject.other | Electronic books. | |
| dc.title | Strategic international restaurant development: from concept to production Advances in hospitality, tourism, and the services industry book series./ by Angelo A. Camillo. | |
| dc.type | Book | |
| dc.description.pages | 1 online resource (xxvi, 497 pages) : | |
| dc.collection | Электронно-библиотечные системы | |
| dc.source.id | EN05CEBSCO05C70309 |
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