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

Библиографические подробности
Главный автор: Parker, Lea B.
Формат: ‌
Язык:English
Опубликовано: 2004.
Предметы:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.