tailieuchung - Lecture Hospitality employee management and supervision: Concepts and practical applications

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Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 4

Minh Triệu 98 15 ppt

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Chapter 4 - Common Law, Negligent Hiring, and Employee Rights. After reading and studying this chapter, you should be able to: Identify factors to consider when planning a menu, list and describe some common menu types, discuss methods for determining menu item pricing, identify factors to consider when determining a menu’s design and layout.

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Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 4

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 1

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 2

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 3

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 4

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 5

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 6

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 7

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 8

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 9

Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 10

Đang chuẩn bị liên kết để tải về tài liệu: Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 4