A Look at Restaurant Commissaries
| Data(s) |
01/01/1984
|
|---|---|
| Resumo |
Restaurant commissaries range the full spectrum from simple storage of food and supplies to multi-million-dollar processing plants. The author discusses the cost effectiveness of commissary units, including their operating costs, quality control, and scope. |
| Formato |
application/pdf |
| Identificador |
http://digitalcommons.fiu.edu/hospitalityreview/vol2/iss1/2 http://digitalcommons.fiu.edu/cgi/viewcontent.cgi?article=1064&context=hospitalityreview |
| Publicador |
FIU Digital Commons |
| Fonte |
Hospitality Review |
| Palavras-Chave | #Donald E. Lundberg #Commissaries #John R. Thompson Company #The Dutch Pantry #Howard Johnson’s #Marriot #Karcher Enterprises #Fast food #Commissary cost/benefit analysis #Food and Beverage Management #Hospitality Administration and Management |
| Tipo |
text |
