A successful beverage operation is much more than top-shelf cocktails. In todayβs market, whether running a stand-alone business or one incorporated into a restaurant, hotel or food service operation, the successful bar operator needs product and equipment knowledge, management savvy, marketing skil
β¦ LIBER β¦
Managing bar and beverage operations
β Scribed by Crouch, Jennifer
- Book ID
- 122583589
- Publisher
- Elsevier Science
- Year
- 1991
- Tongue
- English
- Weight
- 171 KB
- Volume
- 10
- Category
- Article
- ISSN
- 0278-4319
No coin nor oath required. For personal study only.
π SIMILAR VOLUMES
The Professional Bar & Beverage Manager'
π
Standards
π
Atlantic Publishing
π
English
β 5 MB
Bar Categories and Star Operations
β
E. J. Beggs; S. Majid
π
Article
π
2009
π
Springer Netherlands
π
English
β 765 KB
Planning and control for food and bevera
β
Mattila, Anna
π
Article
π
1991
π
Elsevier Science
π
English
β 179 KB
Food and Beverage Management
β
Ioannis S. Pantelidis
π
Article
π
2013
π
Elsevier Science
π
English
β 50 KB
Managing risk in global operations
β
Marc F. Massoud; Cecily A. Raiborn
π
Article
π
2003
π
John Wiley and Sons
π
English
β 87 KB
## Abstract Companies doing business abroad face two tough questions: How can we assess our risks? And what are the best strategies to minimize those risks? The authors explain how to develop a risk control strategy and how to lessen your risk using financial mechanisms. __Β© 2003 Wiley Periodicals,
βCleaning-in-place: Dairy, food and beve
β
Donald G. Mercer
π
Article
π
2010
π
Elsevier Science
π
English
β 328 KB