ORGANIZATIONAL AND METHODOLOGICAL ASPECTS OF TIME TRADING ACCOUNTING IN THE ESTABLISHMENTS OF A NEW FORMAT Journal title: Бізнес-навігатор Authors: T.A. Naumova, L.O. Kyrylieva, D.D. Shekhovtsova Subject(s):
Aplikasi Pemesanan Multi Catering Berbasis Android Journal title: Journal of Information System, Graphics, Hospitality and Technology Authors: Tommy Chandra Pangestu, Amelia Alexandra P. W, Tjwanda Putera Gunawan Subject(s):
ASSESSMENT OF CUSTOMER SATISFACTION ON HOME -BASED CATERING BUSINESS IN CABADBARAN CITY: BASIS FOR ENHANCEMENT PROGRAM Journal title: IOER INTERNATIONAL MULTIDISCIPLINARY RESEARCH JOURNAL Authors: WALTER B. JUERA Subject(s): Arts and Literature, Biological Sciences, Business Administration, Computer and Information Science, Earth Sciences, Economics, Education, Electrical and Electronic Engineering, Engineering, Humanities, Law, Linguistics, Mathematics, Social Sciences, Literature, Agricultural Science
The Impact That the Application of a Certain Leadership Style Has on the Performance of Employees in the Catering Sector Journal title: International Journal of Social Science And Human Research Authors: Mateus HABILI Subject(s): Economics, Humanities, Law, Social Sciences, Literature, Sociology of Education, Criminology, Public Administration
Online Food Service Awareness and Perspective of Tertiary Institution Students: The Case of Federal University Oye-Ekiti, Nigeria Journal title: International Journal of Home Economics, Hospitality and Allied Research Authors: Fatimah Oyesomi1 & Ifeanyi Osuoha Subject(s): Education, Social Sciences, Agricultural Science
Evaluation of selected dishes from the cold area of the Havana Catering Base Business Unit Journal title: Journal of Food Science and Gastronomy Authors: Yelaín Álvarez, Raúl Díaz Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
Evaluation of selected dishes from the hot area of the Havana Catering Base Business Unit Journal title: Journal of Food Science and Gastronomy Authors: David Danger, Raúl Báez Subject(s): Chemistry, Biochemistry, Food Science and Technology, Materials Science, Coatings & Films, Nutrition & Dietetics
