tailieuXANH - 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

Trúc Mai 60 21 ppt

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