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

Detaylı Bibliyografya
Yazar: Parker, Lea B.
Materyal Türü: Kitap
Dil:English
Baskı/Yayın Bilgisi: 2004.
Konular:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.