Verfügbarkeit: Strategic questions in food and beverage management /

Strategic questions in food and beverage management /:

"This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questio...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Weitere Verfasser:	Wood, Roy C., 1959- (HerausgeberIn)
Format:	Elektronisch E-Book
Sprache:	English
Veröffentlicht:	New York, NY : Routledge, 2018.
Ausgabe:	Second edition.
Schriftenreihe:	Routledge hospitality essentials series ; 2
Schlagworte:	Food service management. Restaurant management. Food service > Social aspects. Services alimentaires > Gestion. Restaurants > Gestion. Services alimentaires > Aspect social. BUSINESS & ECONOMICS > Small Business. Food service management Restaurant management Catering Gaststättengewerbe Hotelgewerbe Management
Online-Zugang:	Volltext
Zusammenfassung:	"This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers "--Provided by publisher.
Beschreibung:	1 online resource.
Bibliographie:	Includes bibliographical references and index.
ISBN:	9781315415253 1315415259 9781315415246 1315415240 9781315415239 1315415232 9781315415222 1315415224

Internformat

MARC


LEADER	00000cam a2200000 i 4500
001	ZDB-4-EBA-ocn999672136
003	OCoLC
005	20241004212047.0
006	m o d
007	cr \|\|\|\|\|\|\|\|\|\|\|
008	170803s2018 nyu ob 001 0 eng
010			\|a 2017037067
040			\|a DLC \|b eng \|e rda \|e pn \|c DLC \|d YDX \|d N$T \|d UAB \|d ERL \|d NLGGC \|d DLC \|d OCLCQ \|d OCLCF \|d OCLCQ \|d UWO \|d TYFRS \|d UKAHL \|d OCLCA \|d OCLCO \|d OCLCQ \|d SFB \|d OCLCQ \|d OCLCO \|d OCLCL \|d OCLCQ
019			\|a 1019660842 \|a 1020633210 \|a 1071584967
020			\|a 9781315415253 \|q (Master ebook)
020			\|a 1315415259
020			\|a 9781315415246 \|q (Web pdf)
020			\|a 1315415240
020			\|a 9781315415239 \|q (epub3)
020			\|a 1315415232
020			\|a 9781315415222 \|q (Mobipocket)
020			\|a 1315415224
020			\|z 9781138219366 \|q (hardback ; \|q alk. paper)
020			\|z 1138219363
020			\|z 9781138219373 \|q (paperback)
024	7		\|a 10.4324/9781315415253 \|2 doi
035			\|a (OCoLC)999672136 \|z (OCoLC)1019660842 \|z (OCoLC)1020633210 \|z (OCoLC)1071584967
042			\|a pcc
050	0	0	\|a TX911.3.M27
072		7	\|a BUS \|x 060000 \|2 bisacsh
082	7		\|a 647.95068 \|2 23
049			\|a MAIN
245	0	0	\|a Strategic questions in food and beverage management / \|c [edited by] Roy C. Wood.
250			\|a Second edition.
264		1	\|a New York, NY : \|b Routledge, \|c 2018.
300			\|a 1 online resource.
336			\|a text \|b txt \|2 rdacontent
337			\|a computer \|b n \|2 rdamedia
338			\|a online resource \|b nc \|2 rdacarrier
490	0		\|a Routledge hospitality essentials series ; \|v 2
504			\|a Includes bibliographical references and index.
505	0		\|a Food and beverage management -- still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose?
588	0		\|a Print version record and CIP data provided by publisher.
520			\|a "This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers "--Provided by publisher.
650		0	\|a Food service management. \|0 http://id.loc.gov/authorities/subjects/sh85050331
650		0	\|a Restaurant management. \|0 http://id.loc.gov/authorities/subjects/sh85113248
650		0	\|a Food service \|x Social aspects.
650		6	\|a Services alimentaires \|x Gestion.
650		6	\|a Restaurants \|x Gestion.
650		6	\|a Services alimentaires \|x Aspect social.
650		7	\|a BUSINESS & ECONOMICS \|x Small Business. \|2 bisacsh
650		7	\|a Food service management \|2 fast
650		7	\|a Restaurant management \|2 fast
650		7	\|a Catering \|2 gnd \|0 http://d-nb.info/gnd/4147391-7
650		7	\|a Gaststättengewerbe \|2 gnd
650		7	\|a Hotelgewerbe \|2 gnd \|0 http://d-nb.info/gnd/4072636-8
650		7	\|a Management \|2 gnd
700	1		\|a Wood, Roy C., \|d 1959- \|e editor. \|0 http://id.loc.gov/authorities/names/n91029159
776	0	8	\|i Print version: \|t Strategic questions in food and beverage management. \|b Second edition. \|d New York, NY : Routledge, 2018 \|z 9781138219366 \|w (DLC) 2017036630
856	4	0	\|l FWS01 \|p ZDB-4-EBA \|q FWS_PDA_EBA \|u https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1691992 \|3 Volltext
938			\|a Askews and Holts Library Services \|b ASKH \|n AH32775452
938			\|a Askews and Holts Library Services \|b ASKH \|n AH32775450
938			\|a Askews and Holts Library Services \|b ASKH \|n AH32775451
938			\|a Taylor & Francis \|b TAFR \|n 9781315415253
938			\|a EBSCOhost \|b EBSC \|n 1691992
938			\|a YBP Library Services \|b YANK \|n 15114146
938			\|a YBP Library Services \|b YANK \|n 15085570
938			\|a YBP Library Services \|b YANK \|n 15129912
994			\|a 92 \|b GEBAY
912			\|a ZDB-4-EBA
049			\|a DE-863

Datensatz im Suchindex

DE-BY-FWS_katkey	ZDB-4-EBA-ocn999672136
_version_	1816882397177708544
adam_text
any_adam_object
author2	Wood, Roy C., 1959-
author2_role	edt
author2_variant	r c w rc rcw
author_GND	http://id.loc.gov/authorities/names/n91029159
author_facet	Wood, Roy C., 1959-
building	Verbundindex
bvnumber	localFWS
callnumber-first	T - Technology
callnumber-label	TX911
callnumber-raw	TX911.3.M27
callnumber-search	TX911.3.M27
callnumber-sort	TX 3911.3 M27
callnumber-subject	TX - Home Economics
collection	ZDB-4-EBA
contents	Food and beverage management -- still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose?
ctrlnum	(OCoLC)999672136
dewey-full	647.95068
dewey-hundreds	600 - Technology (Applied sciences)
dewey-ones	647 - Management of public households
dewey-raw	647.95068
dewey-search	647.95068
dewey-sort	3647.95068
dewey-tens	640 - Home and family management
discipline	Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau
edition	Second edition.
format	Electronic eBook
fullrecord	<?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>04403cam a2200793 i 4500</leader><controlfield tag="001">ZDB-4-EBA-ocn999672136</controlfield><controlfield tag="003">OCoLC</controlfield><controlfield tag="005">20241004212047.0</controlfield><controlfield tag="006">m o d </controlfield><controlfield tag="007">cr \|\|\|\|\|\|\|\|\|\|\|</controlfield><controlfield tag="008">170803s2018 nyu ob 001 0 eng </controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a"> 2017037067</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DLC</subfield><subfield code="b">eng</subfield><subfield code="e">rda</subfield><subfield code="e">pn</subfield><subfield code="c">DLC</subfield><subfield code="d">YDX</subfield><subfield code="d">N$T</subfield><subfield code="d">UAB</subfield><subfield code="d">ERL</subfield><subfield code="d">NLGGC</subfield><subfield code="d">DLC</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCF</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">UWO</subfield><subfield code="d">TYFRS</subfield><subfield code="d">UKAHL</subfield><subfield code="d">OCLCA</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">SFB</subfield><subfield code="d">OCLCQ</subfield><subfield code="d">OCLCO</subfield><subfield code="d">OCLCL</subfield><subfield code="d">OCLCQ</subfield></datafield><datafield tag="019" ind1=" " ind2=" "><subfield code="a">1019660842</subfield><subfield code="a">1020633210</subfield><subfield code="a">1071584967</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781315415253</subfield><subfield code="q">(Master ebook)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1315415259</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781315415246</subfield><subfield code="q">(Web pdf)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1315415240</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781315415239</subfield><subfield code="q">(epub3)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1315415232</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781315415222</subfield><subfield code="q">(Mobipocket)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1315415224</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781138219366</subfield><subfield code="q">(hardback ;</subfield><subfield code="q">alk. paper)</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">1138219363</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="z">9781138219373</subfield><subfield code="q">(paperback)</subfield></datafield><datafield tag="024" ind1="7" ind2=" "><subfield code="a">10.4324/9781315415253</subfield><subfield code="2">doi</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)999672136</subfield><subfield code="z">(OCoLC)1019660842</subfield><subfield code="z">(OCoLC)1020633210</subfield><subfield code="z">(OCoLC)1071584967</subfield></datafield><datafield tag="042" ind1=" " ind2=" "><subfield code="a">pcc</subfield></datafield><datafield tag="050" ind1="0" ind2="0"><subfield code="a">TX911.3.M27</subfield></datafield><datafield tag="072" ind1=" " ind2="7"><subfield code="a">BUS</subfield><subfield code="x">060000</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="082" ind1="7" ind2=" "><subfield code="a">647.95068</subfield><subfield code="2">23</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">MAIN</subfield></datafield><datafield tag="245" ind1="0" ind2="0"><subfield code="a">Strategic questions in food and beverage management /</subfield><subfield code="c">[edited by] Roy C. Wood.</subfield></datafield><datafield tag="250" ind1=" " ind2=" "><subfield code="a">Second edition.</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York, NY :</subfield><subfield code="b">Routledge,</subfield><subfield code="c">2018.</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">1 online resource.</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="a">text</subfield><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="a">computer</subfield><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="a">online resource</subfield><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">Routledge hospitality essentials series ;</subfield><subfield code="v">2</subfield></datafield><datafield tag="504" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references and index.</subfield></datafield><datafield tag="505" ind1="0" ind2=" "><subfield code="a">Food and beverage management -- still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose?</subfield></datafield><datafield tag="588" ind1="0" ind2=" "><subfield code="a">Print version record and CIP data provided by publisher.</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">"This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers "--Provided by publisher.</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food service management.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85050331</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Restaurant management.</subfield><subfield code="0">http://id.loc.gov/authorities/subjects/sh85113248</subfield></datafield><datafield tag="650" ind1=" " ind2="0"><subfield code="a">Food service</subfield><subfield code="x">Social aspects.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Services alimentaires</subfield><subfield code="x">Gestion.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Restaurants</subfield><subfield code="x">Gestion.</subfield></datafield><datafield tag="650" ind1=" " ind2="6"><subfield code="a">Services alimentaires</subfield><subfield code="x">Aspect social.</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">BUSINESS & ECONOMICS</subfield><subfield code="x">Small Business.</subfield><subfield code="2">bisacsh</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Food service management</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Restaurant management</subfield><subfield code="2">fast</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Catering</subfield><subfield code="2">gnd</subfield><subfield code="0">http://d-nb.info/gnd/4147391-7</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Gaststättengewerbe</subfield><subfield code="2">gnd</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Hotelgewerbe</subfield><subfield code="2">gnd</subfield><subfield code="0">http://d-nb.info/gnd/4072636-8</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Management</subfield><subfield code="2">gnd</subfield></datafield><datafield tag="700" ind1="1" ind2=" "><subfield code="a">Wood, Roy C.,</subfield><subfield code="d">1959-</subfield><subfield code="e">editor.</subfield><subfield code="0">http://id.loc.gov/authorities/names/n91029159</subfield></datafield><datafield tag="776" ind1="0" ind2="8"><subfield code="i">Print version:</subfield><subfield code="t">Strategic questions in food and beverage management.</subfield><subfield code="b">Second edition.</subfield><subfield code="d">New York, NY : Routledge, 2018</subfield><subfield code="z">9781138219366</subfield><subfield code="w">(DLC) 2017036630</subfield></datafield><datafield tag="856" ind1="4" ind2="0"><subfield code="l">FWS01</subfield><subfield code="p">ZDB-4-EBA</subfield><subfield code="q">FWS_PDA_EBA</subfield><subfield code="u">https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1691992</subfield><subfield code="3">Volltext</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH32775452</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH32775450</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Askews and Holts Library Services</subfield><subfield code="b">ASKH</subfield><subfield code="n">AH32775451</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">Taylor & Francis</subfield><subfield code="b">TAFR</subfield><subfield code="n">9781315415253</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">EBSCOhost</subfield><subfield code="b">EBSC</subfield><subfield code="n">1691992</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">15114146</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">15085570</subfield></datafield><datafield tag="938" ind1=" " ind2=" "><subfield code="a">YBP Library Services</subfield><subfield code="b">YANK</subfield><subfield code="n">15129912</subfield></datafield><datafield tag="994" ind1=" " ind2=" "><subfield code="a">92</subfield><subfield code="b">GEBAY</subfield></datafield><datafield tag="912" ind1=" " ind2=" "><subfield code="a">ZDB-4-EBA</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-863</subfield></datafield></record></collection>
id	ZDB-4-EBA-ocn999672136
illustrated	Not Illustrated
indexdate	2024-11-27T13:27:58Z
institution	BVB
isbn	9781315415253 1315415259 9781315415246 1315415240 9781315415239 1315415232 9781315415222 1315415224
language	English
lccn	2017037067
oclc_num	999672136
open_access_boolean
owner	MAIN DE-863 DE-BY-FWS
owner_facet	MAIN DE-863 DE-BY-FWS
physical	1 online resource.
psigel	ZDB-4-EBA
publishDate	2018
publishDateSearch	2018
publishDateSort	2018
publisher	Routledge,
record_format	marc
series2	Routledge hospitality essentials series ;
spelling	Strategic questions in food and beverage management / [edited by] Roy C. Wood. Second edition. New York, NY : Routledge, 2018. 1 online resource. text txt rdacontent computer n rdamedia online resource nc rdacarrier Routledge hospitality essentials series ; 2 Includes bibliographical references and index. Food and beverage management -- still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose? Print version record and CIP data provided by publisher. "This book provides students with a series of critical reviews of issues in food and beverage management addressing a variety of managerial dilemmas of a more complex nature such as how important is the meal experience and is food an art form? These are accompanied by discussion points, questions, and case studies to aid application, critical thinking and analysis. Written by leading hospitality academic, this short critical yet accessible text will be value for all future hospitality managers "--Provided by publisher. Food service management. http://id.loc.gov/authorities/subjects/sh85050331 Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Food service Social aspects. Services alimentaires Gestion. Restaurants Gestion. Services alimentaires Aspect social. BUSINESS & ECONOMICS Small Business. bisacsh Food service management fast Restaurant management fast Catering gnd http://d-nb.info/gnd/4147391-7 Gaststättengewerbe gnd Hotelgewerbe gnd http://d-nb.info/gnd/4072636-8 Management gnd Wood, Roy C., 1959- editor. http://id.loc.gov/authorities/names/n91029159 Print version: Strategic questions in food and beverage management. Second edition. New York, NY : Routledge, 2018 9781138219366 (DLC) 2017036630 FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1691992 Volltext
spellingShingle	Strategic questions in food and beverage management / Food and beverage management -- still in a rut? -- All change or no change? : food and beverage markets today -- How important is the meal experience? -- Is there such a thing as culinary creativity? -- Why are there so many celebrity chefs and cooks (and do we need them?) -- Is food an art form? : pretentiousness and pomposity in cookery -- Does menu engineering tell us anything? -- Whine or wine? : is discourse about beverages in contemporary society an instance of fabulation? -- Should food and beverage managers care where food comes from? -- Is higher food and beverage management education fit for purpose? Food service management. http://id.loc.gov/authorities/subjects/sh85050331 Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Food service Social aspects. Services alimentaires Gestion. Restaurants Gestion. Services alimentaires Aspect social. BUSINESS & ECONOMICS Small Business. bisacsh Food service management fast Restaurant management fast Catering gnd http://d-nb.info/gnd/4147391-7 Gaststättengewerbe gnd Hotelgewerbe gnd http://d-nb.info/gnd/4072636-8 Management gnd
subject_GND	http://id.loc.gov/authorities/subjects/sh85050331 http://id.loc.gov/authorities/subjects/sh85113248 http://d-nb.info/gnd/4147391-7 http://d-nb.info/gnd/4072636-8
title	Strategic questions in food and beverage management /
title_auth	Strategic questions in food and beverage management /
title_exact_search	Strategic questions in food and beverage management /
title_full	Strategic questions in food and beverage management / [edited by] Roy C. Wood.
title_fullStr	Strategic questions in food and beverage management / [edited by] Roy C. Wood.
title_full_unstemmed	Strategic questions in food and beverage management / [edited by] Roy C. Wood.
title_short	Strategic questions in food and beverage management /
title_sort	strategic questions in food and beverage management
topic	Food service management. http://id.loc.gov/authorities/subjects/sh85050331 Restaurant management. http://id.loc.gov/authorities/subjects/sh85113248 Food service Social aspects. Services alimentaires Gestion. Restaurants Gestion. Services alimentaires Aspect social. BUSINESS & ECONOMICS Small Business. bisacsh Food service management fast Restaurant management fast Catering gnd http://d-nb.info/gnd/4147391-7 Gaststättengewerbe gnd Hotelgewerbe gnd http://d-nb.info/gnd/4072636-8 Management gnd
topic_facet	Food service management. Restaurant management. Food service Social aspects. Services alimentaires Gestion. Restaurants Gestion. Services alimentaires Aspect social. BUSINESS & ECONOMICS Small Business. Food service management Restaurant management Catering Gaststättengewerbe Hotelgewerbe Management
url	https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1691992
work_keys_str_mv	AT woodroyc strategicquestionsinfoodandbeveragemanagement

Verfügbarkeit

Es ist kein Print-Exemplar vorhanden.

Volltext öffnen

MARC

Datensatz im Suchindex

Es ist kein Print-Exemplar vorhanden.

Ähnliche Einträge