Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 13 - Thomas, Norman, Katsigris
Lecture Design and equipment for restaurants and foodservice a management view (4/E): Chapter 13 - Thomas, Norman, Katsigris
After completing this chapter, students will be able to: Distinguish between a job description and job specification, describe the buyer’s relationship with others in the hospitality organization, summarize the skills and qualities typically sought after in a hospitality buyer,...