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dining Introduction to Economics (2004 edition) - Restaurant Management (Independent Undergraduate Section) national higher education self-study examination materials(Chinese Edition)
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Hunan Science and Technology Press Pub. Date :2004, 2000
ISBN 10: 7535740758
ISBN 13: 9787535740755
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Da: liu xing, Nanjing, JS, Cina
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paperback. Condizione: New. Ship out in 2 business day, And Fast shipping, Free Tracking number will be provided after the shipment.Pages Number: 487 Publisher : Hunan Science and Technology Press Pub. Date :2004-10. This book is the higher education self-examination. Introduction to food economics test specified genuine materials. First. the nature and characteristics of the course Introduction to Food Economics. Department of the basic theory of professional expertise. This course is designed to set up elaborate food and beverage industry. the basic theoretical issues and improve the economic theory of food quality candidates for other professional courses to learn the theoretical basis. Second. the basic requirements of this course is the study of economics. food catering industry in the development of economic phenomena. economic relations and the economic laws of science. Through this course. require candidates in economics. the economics of service under the guidance of the basic knowledge of the subject point of view. the basic concept to apply the theories. awareness and research the development of small food and beverage industry economic phenomena. economic relations. revealing its inherent. essential. necessary link. in order to guide and promote foodFour Satisfaction guaranteed,or money back. Codice articolo J17972
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