| 000 | 01218nam a2200349Ia 4500 | ||
|---|---|---|---|
| 005 | 20260803094252.0 | ||
| 008 | 251212s2024 xx 000 0 und d | ||
| 245 | 1 |
_aCore concepts in hospitality and tourism : _brestaurant service basics / _cJlan-Sheng, 3G E-Learning. |
|
| 100 | _aSheng, Jlan | ||
| 710 | 2 | _a3G E-Learning | |
| 260 |
_aNew York, NY : _b3G E-Learning LLC, _c2024. |
||
| 250 | _aSecond edition | ||
| 300 |
_axi, 250 pages: _billustrations |
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| 300 | _c25 cm | ||
| 500 | _aIncludes bibliographic references and index | ||
| 020 | _a9781984689146 | ||
| 650 |
_aRestaurant _xManagement. |
||
| 944 | _aCIR | ||
| 050 | _a647.94 Sh456 2024 | ||
| 943 |
_b0 _c0 _d0 _e1 _f0 _g0 _h1 _i0 _j0 |
||
| 944 |
_b1 _c1 _d0 |
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| 953 | _pHED6916 | ||
| 546 | _ain English | ||
| 953 | _cCollege Library | ||
| 505 | _aThe waiter -- Table setting -- Service and guest relations -- Safety, sanitation and emergency procedures -- Handling services using technology -- Wine and bar service -- Managing a restaurant staff | ||
| 591 | _a0 | ||
| 336 | _atext | ||
| 337 | _aunmediated | ||
| 338 | _avolume | ||
| 942 |
_2lcc _cBK _adsolimen _b2025-02-04 10:27:37 _ddsolimen _e2025-02-04 10:46:53 |
||
| 998 | _a13270 | ||
| 999 |
_c13142 _d13142 |
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