Service culture as a factor of the sustainable development of the restaurant business
Defining and substantiating the need to improve the culture of service in the restaurant business. Characteristics of organizational and economic characteristics and analysis of the basic performance indicators of the restaurant group "Tabasco".
| Рубрика | Менеджмент и трудовые отношения |
| Вид | дипломная работа |
| Язык | английский |
| Дата добавления | 18.07.2020 |
| Размер файла | 2,2 M |
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