Food and Beverage Management in the Luxury Hotel Industry
(eBook)

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Published
Business Expert Press, 2021.
Status
Available Online

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Format
eBook
Language
English
ISBN
9781637420119

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Citations

APA Citation, 7th Edition (style guide)

Sylvain Boussard., & Sylvain Boussard|AUTHOR. (2021). Food and Beverage Management in the Luxury Hotel Industry . Business Expert Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Sylvain Boussard and Sylvain Boussard|AUTHOR. 2021. Food and Beverage Management in the Luxury Hotel Industry. Business Expert Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Sylvain Boussard and Sylvain Boussard|AUTHOR. Food and Beverage Management in the Luxury Hotel Industry Business Expert Press, 2021.

MLA Citation, 9th Edition (style guide)

Sylvain Boussard, and Sylvain Boussard|AUTHOR. Food and Beverage Management in the Luxury Hotel Industry Business Expert Press, 2021.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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Grouped Work IDe7e06e9f-cfbe-13db-f88c-3f613bf951a0-eng
Full titlefood and beverage management in the luxury hotel industry
Authorboussard sylvain
Grouping Categorybook
Last Update2023-05-10 20:04:03PM
Last Indexed2024-04-20 03:24:34AM

Book Cover Information

Image Sourcehoopla
First LoadedJan 29, 2023
Last UsedJan 14, 2024

Hoopla Extract Information

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    [synopsis] => This book is an introduction to the management of food and beverage operations within a luxury hotel environment.
 It provides detailed coverage of operational areas within the food and beverage department, based on multiple real industry examples, allowing the reader to grasp the intricacies of the day-to-day running of outlets.
 Food and Beverage Management in the Luxury Hotel Industry is a reference for any hospitality management student wishing to gain sufficient knowledge in the subject, to conduct a quantitative and qualitative analysis of the department, through revenue and cost management, and quality audits. It also looks at the various trends shaping the industry today, particularly focusing on sustainability issues and ethical concerns.
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