Best Practices in Food and Beverage Management

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https://hdl.handle.net/1813/71958
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Author
Siguaw, Judy A.; Enz, Cathy A.
Abstract
Reports of the death of hotel food service are highly exaggerated. Indeed, food service remains an essential part of many hotels’ operations.
Date Issued
1999-10-01
Subject
hotel food service; food and beverage management; profitability
Rights
Required Publisher Statement: © Cornell University. Reprinted with permission. All rights reserved.
Type
article

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