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Results 1401-1410 of 1907 (Search time: 0.131 seconds).
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  • Sách/Book

  • Green Supply Chain Management

    • Authors: Charisios Achillas (2018)

  • Green Supply Chain Management provides a strategic overview of sustainable supply chain management, shedding light on the theoretical background and key principles of the topic. Specifically, this book covers various thematic areas including benefits and impact of green supply chain management; enablers and barriers on supply chain operations; inbound and outbound logistics considerations; and production, packaging and reverse logistics under the notion of "greening". The ultimate aim of this textbook is to highlight the challenges in the implementation of green supply chain management in modern companies and to provide a roadmap for decision-making in real-life cases.
  • Book

  • Foodservice management : principles and practices

    • Authors: June Payne-Palacio (2019)

  • The content is still concentrated on basic principles, but increasingly reflects the impact of current social, economic, technological, and political factors. For example, it now focuses on sustainability throughout, and offers greater emphasis on culinary issues. The textbook also contains a new running case study based on University of Wisconsin, Madison’s University Dining Services
  • Book

  • Tourism : principles, practices, philosophies

    • Authors: Charles R. Goeldner (2008)

  • This updated and revised Eleventh Edition of Tourism presents a comprehensive introduction to travel and tourism, while continuing the tested approach of successful previous editions. New and revised coverage, integrating the latest developments in the tourism industry.
  • Book

  • Tourism : principles, practices, philosophies

    • Authors: Charles R. Goeldner (2002)

  • The ninth edition has been revised and updated to explore new trends in travel and tourism and discusses changes to the industry since the pub- lication of the previous edition.
  • Book

  • Tourism : principles, practices, philosophies

    • Authors: Charles R. Goeldner (2006)

  • The tenth edition has been revised and updated to explore new trends in travel and tourism and discusses changes to the industry since the pub- lication of the previous edition. New elements in the tenth edition include the following: New interior design, Updated full-color insert featuring top tourist destinations, Extensive treatment of the changing world of travel distribution, Discussion of crisis management.
  • Thesis

  • The restaurant : from concept to operation

    • Authors: John Walker (2011)

  • "Restaurant owners will continue to turn to The Restaurant because it helps them gain the skills needed to master every challenge and succeed in this highly competitive and rewarding industry. Each chapter has been revised, updated, and enhanced with numerous industry examples, sidebars, charts, tables, photographs, and menus. Greater emphasis is placed on restaurant business plans, restaurant management, and restaurant operations. The themes of sustainability and sustainable restaurant management have been added throughout. New sections have also been included on purchasing meat, cocktails, and the early history of eating out. All of this information will help restaurant owners make the decisions necessary to build a thriving business."--
  • Book

  • Garde manger : the art and craft of the cold kitchen the Culinary Institute of America

    • Authors: - (2012)

  • This new edition improves on the last with the most up-to-date recipes, plating techniques, and flavor profiles being used in the field today. New information on topics like artisanal cheeses, contemporary styles of pickles and vinegars, and contemporary cooking methods has been added to reflect the most current industry trends.
  • Book

  • The restaurant : from concept to operation

    • Authors: John R. Walker (2008)

  • The Restaurant: From Concept to Operation, Fifth Edition gives readers the knowledge they need to conceive, open, and run any type of restaurant, from fast-food franchise to upscale dining room.
  • Book

  • Marketing for hospitality and tourism services

    • Authors: Kumar Prasanna (2010)

  • The book Marketing of Hospitality and Tourism Services is an effort in this context to provide the students of Hotel Management a one-stop reference for the hospitality and tourism services marketing.
  • Book

  • The Working Garde Manger

    • Authors: Al Meyer (2013)

  • Over the past few years, there has been resurgence in the interest of the garde manger’s kitchen. It was not so many decades ago that garde manger was a dying art. At this time, as in centuries before, charcuterie was a very important segment of this kitchen and coincided with butchery of poultry, beef, seafood, and pork.