tailieuXANH - 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 7

Diệu Nương 90 15 ppt

Chapter 7. The Employee Handbook. After reading and studying this chapter, you should be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items,

Đang chuẩn bị liên kết để tải về tài liệu:
Lecture Hospitality employee management and supervision: Concepts and practical applications – Chapter 7

Chapter 7. The Employee Handbook. After reading and studying this chapter, you should be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items,

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 7

Chapter 7. The Employee Handbook. After reading and studying this chapter, you should be able to: Explain how to obtain an alcoholic beverage license, identify factors to consider when developing the design and layout of a bar, list guidelines for suggesting wines to accompany menu items,

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 7