Amy hollier (22 risultati)

Condizione: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Condizione: Very Good. Shipped within 24 hours from our UK warehouse. Clean, undamaged book with no damage to pages and minimal wear to the cover. Spine still tight, in very good condition. Remember if you are not happy, you are covered by our 100% money back guarantee.

Paperback. Condizione: Very Good.

Condizione: New. *Price HAS BEEN REDUCED by 10% until Monday, Nov. 2 (weekend sale item)* 6th edition, 456 pp., Paperback, new. - If you are reading this, this item is actually (physically) in our stock and ready for shipment once ordered. We are not bookjackers. Buyer is responsible for any additional duties, taxes, or fees required by recipient's country.…

PAP. Condizione: New. New Book. Shipped from UK. Established seller since 2000.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: New. Same / next day dispatch (Monday - Friday).

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Condizione: New.

Paperback. Condizione: New. * Sixth edition updated and revised to take account of changes in approaches to the management of FandB operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism and event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.…

Condizione: New.

Condizione: New.

Paperback. Condizione: Brand New. 6th edition. 456 pages. 9.57x6.81x0.87 inches. In Stock.

Condizione: good. May show signs of wear, highlighting, writing, and previous use. This item may be a former library book with typical markings. No guarantee on products that contain supplements Your satisfaction is 100% guaranteed. Twenty-five year bookseller with shipments to over fifty million happy customers.…

Paperback. Condizione: Brand New. 5th reprint edition. 365 pages. 9.50x7.50x1.00 inches. In Stock.

Condizione: As New. Unread book in perfect condition.

Paperback. Condizione: New. * Sixth edition updated and revised to take account of changes in approaches to the management of FandB operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism and event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.…

Hardcover. Condizione: New.

Hardback. Condizione: New. * Sixth edition updated and revised to take account of changes in approaches to the management of FandB operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism and event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.…

Hardcover. Condizione: Brand New. 5th edition. 452 pages. 10.00x7.75x1.00 inches. In Stock.

Hardcover. Condizione: Brand New. 6th edition. 456 pages. 7.50x0.88x9.63 inches. In Stock.

Hardback. Condizione: New. * Sixth edition updated and revised to take account of changes in approaches to the management of FandB operations brought about by issues such as COVID, Brexit, staff shortages, technology and sustainability ethics; * Content based on the application of systems operations management theory to traditional and current industry practice in food and beverage operations * Specially designed to support learning being divided into ten chapters, ideal for semester teaching, thorough pedagogic features, the provision of references and additional sources of information, together with supporting PowerPoint presentations * Written by an experienced team of authors who are recognised authorities in food and beverage operations and culinary arts. This 6th edition of the best-selling textbook Food and Beverage Management for the hospitality, tourism and event industries has been updated and revised to take account of current trends within education and the hospitality, tourism and leisure industries. This includes changes to management best practice brought about the consequences of COVID and Brexit, as well looking at the impact of the increasing use of technology and kitchen/service robotics, changes to allergen regulations and issues of sustainability and business ethics, including ethical sourcing. It recognises that operations are not an end in themselves and food and beverage management is as much about the management of the business, as it is about specific aspects of the food and beverage product.…