Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updat
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been updat
Food and Beverage Management 4e provides a complete introduction to this vital area of hospitality management.Now in its fourth edition, this best-selling text has been completely revised and restruct
Separated into four parts including an introduction to food, beverage, and labor cost controls followed by separate sections each devoted to food, beverage, and labor, this classic text has been upda
本教材是以涉外酒店重要崗位的工作任務和所需職業核心能力為基礎來構建編寫結構和內容的。全書共有五章，分別為酒店簡介、前廳部、客房部、餐飲部和輔助服務（Brief Introduction of a Hotel，Front Desk，Housekeeping，Food and Beverage，Auxiliary Services）。全書除第一章（酒店簡介）外，其餘四章分別由四到五個單元組成，共十七個
Presents an introduction to all aspects of wine, evaluates misconceptions about the beverage, offers food and wine pairings, and identifies common wine making grapes.
