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

Opis bibliograficzny
1. autor: Parker, Lea B.
Format: Książka
Język:English
Wydane: 2004.
Hasła przedmiotowe:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.