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

Detalles Bibliográficos
Autor principal: Parker, Lea B.
Formato: Libro
Lenguaje:English
Publicado: 2004.
Materias:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.