Author: Sylvain Boussard

Description: This book is an introduction to the management of food and beverage operations within a luxury hotel environment. It provides detailed coverage of operational areas within the food and beverage department, based on multiple real-world industry examples, allowing the reader to grasp the intricacies of day-to-day outlet operations.

Location- Nasese [2 copies], Namaka [2 copies], Labasa [1 copy]

OPAC Link: Click Here