Extracto
Inhaltsverzeichnis
1. Introduction
1.1 The menus
1.2 Thai Cuisine
1.3 Food
1.4 Theme and Ambience
1.5 Facilities
1.6 Equipment
1.7 Type and standard of service
1.8 Production system and procedures
1.9 Food safety plan procedures
2. Purchasing, receiving, storage and inventory control practices
2.1 Human resource practices
2.2 Marketing
3. Conclusion
References
Final del extracto de 17 páginas
- Citar trabajo
- Patrick Sim (Autor), 2013, Thai Restaurant. A Food and Beverage Business Development Proposal, Múnich, GRIN Verlag, https://www.grin.com/document/351884
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