{"title":"食品和饮料服务操作概论","authors":"","doi":"10.4018/978-1-7998-4342-9.ch001","DOIUrl":null,"url":null,"abstract":"This chapter is about the history of the foodservice industry and its scope over the centuries. It highlights the numerous types of food and beverage operations, their anatomy, style, customers' typologies, the type of menus, business location, size/capacity, and production.","PeriodicalId":352019,"journal":{"name":"Strategic International Restaurant Development","volume":"69 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Introduction to Food and Beverage Service Operations\",\"authors\":\"\",\"doi\":\"10.4018/978-1-7998-4342-9.ch001\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This chapter is about the history of the foodservice industry and its scope over the centuries. It highlights the numerous types of food and beverage operations, their anatomy, style, customers' typologies, the type of menus, business location, size/capacity, and production.\",\"PeriodicalId\":352019,\"journal\":{\"name\":\"Strategic International Restaurant Development\",\"volume\":\"69 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"1900-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Strategic International Restaurant Development\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.4018/978-1-7998-4342-9.ch001\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Strategic International Restaurant Development","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.4018/978-1-7998-4342-9.ch001","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Introduction to Food and Beverage Service Operations
This chapter is about the history of the foodservice industry and its scope over the centuries. It highlights the numerous types of food and beverage operations, their anatomy, style, customers' typologies, the type of menus, business location, size/capacity, and production.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
