Service culture as a factor of the sustainable development of the restaurant business
Consideration of the features of identifying weaknesses in serving casual dining restaurants. Analysis of ways to develop recommendations to improve the level of service culture as one of the main factors in the development of the restaurant business.
| Рубрика | Маркетинг, реклама и торговля |
| Вид | дипломная работа |
| Язык | английский |
| Дата добавления | 13.07.2020 |
| Размер файла | 1,7 M |
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