Hospitality management • publisher Matthaes | number of pages 280

Author: Kurt Wolf The training and reference work Company formation, contracts with suppliers and guests, market-oriented corporate management, procurement and warehousing, marketing, human resources, finance, cost and performance accounting - the spectrum of the restaurant business management is huge. Kurt Wolf explains clearly and comprehensibly the complex relationships and informs about all important aspects, which are important in the gastronomic practice. • The entire restaurant management - simple and understandable • A wealth of information that makes the budding restaurateur start easier, but also serves the "seasoned professional" as a reference book • A must, not only in the well-stocked bookshelf but also in the Use of daily practice 280 pages Format: 17 x 24 cm Features: Softcover, 2-color ISBN 978-3-87515-003-2 1st edition 2005