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

Dettagli Bibliografici
Autore principale: Parker, Lea B.
Natura: Libro
Lingua:English
Pubblicazione: 2004.
Soggetti:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.