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

Bibliographische Detailangaben
1. Verfasser: Parker, Lea B.
Format: Buch
Sprache:English
Veröffentlicht: 2004.
Schlagworte:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.