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

Détails bibliographiques
Auteur principal: Parker, Lea B.
Format: Livre
Langue:English
Publié: 2004.
Sujets:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.