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Principles of food, beverage, & labor cost controls for hotels and restaurants
Dittmer, Paul - 1980 - 2d ed
Persistent link: https://www.econbiz.de/10000337760
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Restaurant and foodservice research : a critical reflection behind and an optimistic look ahead
DiPietro, Robin B. - In: International journal of contemporary hospitality management 29 (2017) 4, pp. 1203-1234
Persistent link: https://www.econbiz.de/10011708021
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Journal of foodservice, business, research
Philadelphia, PA : Taylor & Francis Group; früher: …; … - 5.2002 -
Persistent link: https://www.econbiz.de/10001713554
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Strategic target customers of food and beverage offerings in full-service hotels : outside-hotel customers
Mun, Sung Gyun; Park, Eunhye Olivia; Woo, Linda - In: International journal of hospitality management 102 (2022), pp. 1-11
Persistent link: https://www.econbiz.de/10013185230
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Journal of foodservice business research
Philadelphia, PA : Routledge, Taylor & Francis Group; … - Nachgewiesen 5.2002 -
Persistent link: https://www.econbiz.de/10002436724
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Managing supply chain relationships in the hospitality services : an empirical study of hotels and restaurants
Shi, Xinping; Ziqi Liao - In: International journal of hospitality management 35 (2013), pp. 112-121
Persistent link: https://www.econbiz.de/10010225835
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Food and wine events in Europe : a stakeholder approach
Cavicchi, Alessio (ed.); Santini, Cristina (contributor) - 2014
Persistent link: https://www.econbiz.de/10010355491
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Selling to the caterer : market opportunities for food suppliers
Goodall, Peter - 1987
Persistent link: https://www.econbiz.de/10000725124
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Apprenticeship training in Spain - a cost-effective model for firms?
Wolter, Stefan C.; Mühlemann, Samuel - 2015
Persistent link: https://www.econbiz.de/10011881984