If there is one sector of commerce that will never expire, it is gastronomy. Food will always be a necessity and a pleasure for human beings, therefore, there will always be companies that offer to satisfy both impulses. That is why we bring you this interesting collection of gastronomic management books in PDF format.
Restaurant management is a process by which the resources (human, financial, and material) of a restaurant, cafeteria, or bar are directed, coordinated, and improved in order to achieve greater productivity and efficiency.
The people who run a business of this type can be overwhelmed by all that needs to be taken into account for it to function optimally so that it can stand up and grow.
This work must be based on an exhaustive research and work scheme. On the other hand, it is indispensable work of standardizing recipes that allows good control of the food store and pricing according to costs.
As you can see, this is a subject with a large field of work, so we invite you to dig into our selection of more than 15 gastronomy management books in PDF format, completely free to access.
Here is our complete selection of Gastronomic Management Books:
#1 Guidelines for the Development of Gastronomy Tourism
Author: UNWTO
Pages: 48
File size: 1.41 MB
Format: PDF
#2 Local Food Marketing Guide
Author: SAC Food Marketing
Pages: 32
File size: 1.91 MB
Format: PDF
#3 The Digital Transformation of the Marketing Mix in the Food and Beverage Service Supply Chain – A Grey DEMATEL Approach
Author: Evita Vitsentzatou, Giannis T. Tsoulfas and Athanassios N. Mihiotis
Pages: 30
File size: 0.39 MB
Format: PDF
#4 Gastronomy as a mean of marketing management and rural destination development
Author: Aleksandra Vujko, Mirjana Delic-Jovic, Olgica Zecevic-Stanojevi and Leposava Zecevic
Pages: 14
File size: 0.33 MB
Format: PDF
#5 The strategy of local food marketing and development as a typical souvenir of dairi regency
Author: Ngatemin, Abdul Kadir Ritonga and Trisnawaty
Pages: 11
File size: 0.18 MB
Format: PDF
#6 Development of a Tool for Culinary Management
Author: Maria de Delás
Pages: 26
File size: 0.48 MB
Format: PDF
#7 Creating, managing and marketing gastronomy experiences in hospitality and tourism
Author: Mariani, M. and Bresciani, S
Pages: 16
File size: 0.25 MB
Format: PDF
#8 Strategic Marketing Management of Food Delivery
Author: Wan Xin
Pages: 34
File size: 0.35 MB
Format: PDF
#9 Food and agriculture organization of the United Nations
Author: Dr. Rainer Haas
Pages: 71
File size: 2.84 MB
Format: PDF
#10 The Role of Food Hubs in Local Food Marketing
Author: United States Department of Agriculture
Pages: 56
File size: 4.41 MB
Format: PDF
#11 Writing a Marketing Plan for Your Food Business (Article)
Author: Manitoba Government
Pages: 5
File size: 0.85 MB
Format: PDF
#12 Tackling food marketing to children in a digital world, trans-disciplinary perspectives
Author: WHO Regional Office for Europe
Pages: 52
File size: 0.92 MB
Format: PDF
#13 Lean Management Approach to Reduce Waste in HoReCa Food Services
Author: Barttomiej Gladysz, Aleksander Buczacki and Cecilia Haskins
Pages: 20
File size: 0.91 MB
Format: PDF
#14 Gastronomy Tourism Creating Value for Destinations (Presentation)
Author: Sandra Carvao
Pages: 26
File size: 4.8 MB
Format: PDF
#15 National Guidelines – For Culinary Tourism Strategy Development in Rural and Remote Destinations
Author: Elevating Canadian Experiences
Pages: 44
File size: 1.72 MB
Format: PDF
#16 The Role of Culinary Tourism in The Promotion of Hotel Industry
Author: Ahmed Mohamed Atef and Basem Mahmoud Abou El-Ela Harede
Pages: 16
File size: 0.24 MB
Format: PDF
Here ends our selection of free Gastronomic Management Books in PDF format. We hope you liked it and already have your next book!
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