A teaching guide for HRIM 109 (Purchasing management) laboratory principles and standards for the selection of food and non-food items in food service systems

A teaching guide for HRIM 109 (Purchasing management) laboratory principles and standards for the selection of food and non-food items in food service systems

Podrobná bibliografie
Hlavní autor: Parker, Lea B.
Médium: Kniha
Jazyk:English
Vydáno: 2004.
Témata:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.