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Fachgebiet: Gastronomiemanagement  [23 Treffer]
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 Seite  von 2  nächste  letzte
Lynch, Francis T.
Accuracy in Food Costing and Purchasing
Now in a revised and updated edition, The Book of Yields: Accuracy in Food Costing and Purchasing is the chef's best resource for planning and preparing food...

ISBN: 0-471-74590-1, ISBN-13: 978-0-471-74590-7
7. Auflage,  03/2007/Pb
In den Warenkorb € 51,90  |  lieferbar in 3-5 Tagen
Jones, Terri
Simplified Math for Culinary Professionals
The math skills needed for a successful foodservice career-now in a new edition
Culinary Calculations, Second Edition provides the mathematical knowledge and...

ISBN: 0-471-74816-1, ISBN-13: 978-0-471-74816-8
2. Auflage,  10/2007/Pb
In den Warenkorb € 39,90  |  lieferbar in 3-5 Tagen
Katsigris, Costas; Thomas, Chris
A Management View
The New Edition of a Favorite Resource
From the décor that helps define the customer's experience, to the steps taken to comply with workplace safety and...

ISBN: 0-471-76248-2, ISBN-13: 978-0-471-76248-5
3. Auflage,  10/2008/Gb
In den Warenkorb € 109,00  |  lieferbar in 3-5 Tagen
Birchfield, John C.; Birchfield, John
A complete guide for the entire facility design process?--revised and updated
In today's fast-moving business climate, the foodservice professional will...

ISBN: 0-471-69963-2, ISBN-13: 978-0-471-69963-7
3. Auflage,  12/2007/Gb
In den Warenkorb € 57,90  |  lieferbar in 3-5 Tagen
Dopson, Lea R.
Foodservice managers need a firm understanding and mastery of the principles of cost control in order to run a successful operation. With Food and Beverage...

ISBN: 0-470-25138-7, ISBN-13: 978-0-470-25138-6
5. Auflage,  03/2010/Gb
In den Warenkorb € 105,00  |  lieferbar in 3-5 Tagen
McVety, Paul J.; Ware, Bradley J.; Lévesque Ware, Claudette
An essential guide for a vital foodservice skill-revised and updated
Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects...

ISBN: 0-470-07267-9, ISBN-13: 978-0-470-07267-7
3. Auflage,  03/2008/Pb
In den Warenkorb € 71,90  |  lieferbar in 3-5 Tagen
Carroll, Charles
Finding Time to Be Great
"Chef Charles Carroll has answered our prayers and delivered a book, a bible, a life's journal shared by a real chef in today's modern kitchen."
--Chef John...

ISBN: 0-470-12530-6, ISBN-13: 978-0-470-12530-4
1. Auflage,  07/2007/Pb
In den Warenkorb € 26,90  |  lieferbar in 3-5 Tagen
Kotschevar, Lendal H.; Withrow, Diane
Setting the standard for menu management-newly updated
Management by Menu, Fourth Edition presents the menu as the central influence on all foodservice...

ISBN: 0-471-47577-7, ISBN-13: 978-0-471-47577-4
4. Auflage,  08/2007/Pb
In den Warenkorb € 112,00  |  lieferbar in 3-5 Tagen

Das Hospitality Management ist einem kontinuierlichen Internationalisierungs- und Professionalisierungsprozess unterworfen. Dies hat auch Auswirkungen auf die...

ISBN: 3-87515-511-4, ISBN-13: 978-3-87515-511-2
1., 1. Auflage 2008,  05/2008/Gb
In den Warenkorb € 58,00  |  lieferbar in 3-5 Tagen
Migoya, Francisco J.
A professional guide to every aspect of the launch and management of a modern, upscale café.
The Modern Café is the first comprehensive, must-have reference...

ISBN: 0-470-37134-X, ISBN-13: 978-0-470-37134-3
2. Auflage,  12/2009
In den Warenkorb € 57,90  |  lieferbar in 3-5 Tagen
Drummond, Karen E.; Brefere, Lisa M.
Nutrition for Foodservice and Culinary Professionals is the must-have reference for the most thorough, up-to-date information on nutrition and diet. New and...

ISBN: 0-471-59976-X, ISBN-13: 978-0-471-59976-0
6. Auflage,  03/2006/Gb
In den Warenkorb € 77,90  |  lieferbar in 3-5 Tagen
Reynolds, Dennis
A Best Practices Approach
* Unique, current source of information on the specialized area of on-site foodservice operations.
* Uses case studies to provide concrete solutions to...

ISBN: 0-471-34543-1, ISBN-13: 978-0-471-34543-5
1. Auflage,  1/2003/Gb
In den Warenkorb € 61,90  |  lieferbar in 3-5 Tagen
Wallace, Candy; Forte, Greg
The Business of Doing Business as a Personal Chef
The definitive guide to a successful career as a professional personal chef
The job of professional personal chef is one of the fastest growing careers in...

ISBN: 0-471-75219-3, ISBN-13: 978-0-471-75219-6
1. Auflage,  03/2007/Gb
In den Warenkorb € 71,90  |  lieferbar in 3-5 Tagen
Feinstein, Andrew H.; Stefanelli, John M.
Selection and Procurement for the Hospitality Industry
Essential information from a manager's perspective-revised for today's industry
Within any hospitality business, the purchasing function underlies every...

ISBN: 0-471-73008-4, ISBN-13: 978-0-471-73008-8
7. Auflage,  10/2007/Gb
In den Warenkorb € 95,90  |  lieferbar in 3-5 Tagen
Feinstein, Andrew H.; Stefanelli, John M.
A Concise Guide
A Compendium of Purchasing Principles for the Culinary Professional
PURCHASING FOR CHEFS is unlike any other purchasing book on the market. It presents...

ISBN: 0-471-72898-5, ISBN-13: 978-0-471-72898-6
1. Auflage,  06/2006/Pb
In den Warenkorb € 47,90  |  lieferbar in 3-5 Tagen
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