A teaching guide for HRIM 109 (Purchasing management) laboratory principles and standards for the selection of food and non-food items in food service systems

A teaching guide for HRIM 109 (Purchasing management) laboratory principles and standards for the selection of food and non-food items in food service systems

Bibliographic Details
Main Author: Parker, Lea B.
Format: Book
Language:English
Published: 2004.
Subjects:
Food service purchasing > Laboratory manuals.
Food service management > Laboratory manuals.
Food > Marketing.