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

Bibliografische gegevens
Hoofdauteur: Parker, Lea B.
Formaat: Boek
Taal:English
Gepubliceerd in: 2004.
Onderwerpen:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.