The Organizational Improvements of Catering in the Case of the Radisson Blu Resort Restaurant in Split
The essence of the catering industry is providing food and beverages services. The food and beverages department provides the food and beverages in the hotel industry, with its restaurant being the most visible part where the food and beverages supply and demand takes place. The researching of this...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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University of Zadar
2017-05-01
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| Series: | Oeconomica Jadertina |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=264044 |