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

Đang chuẩn bị liên kết để tải về tài liệu:
Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 8

Huệ An 82 21 ppt

Đang chuẩn bị nút TẢI XUỐNG, xin hãy chờ Tải xuống

Chapter 8. Advertising and Recruiting. After reading and studying this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control.

Đang chuẩn bị liên kết để tải về tài liệu:
Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 8

Chapter 8. Advertising and Recruiting. After reading and studying this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control.

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 8

Chapter 8. Advertising and Recruiting. After reading and studying this chapter, you should be able to: Describe front-of-the-house operations; describe back-of-the-house operations; identify ways to control food, beverage, and labor costs; discuss methods of guest check control.

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 8