THE MANAGEMENT OF SERVICE QUALITY IN FOOD AND BEVERAGE OPERATIONS: การบริหาร คุณภาพการบริการ อาหารและเครื่องดื่ม (2)
by Chef Thuleewan Boonyarattana, เชฟธุลีวัลย์ บุญยรัตน์
A bilingual resource covering service quality management in food and beverage operations for hospitality professionals.
About This Book
This book addresses the principles and practices of service quality management within food and beverage operations.
It is presented in both English and Thai, making it accessible to a wider audience of hospitality professionals.
The content focuses on operational standards and service delivery in the food service industry.
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