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ISBN 13 :
Total Pages : 680 pages
Book Rating : 4.:/5 ( download)
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ISBN 13 :
Total Pages : 886 pages
Book Rating : 4.:/5 (319 download)
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ISBN 13 :
Total Pages : 748 pages
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Author : Tadao Kirino
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ISBN 13 :
Total Pages : 222 pages
Book Rating : 4.:/5 (39 download)
Download or read book Surface Anatomy of the Japanese written by Tadao Kirino and published by . This book was released on 1965 with total page 222 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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ISBN 13 :
Total Pages : 648 pages
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ISBN 13 :
Total Pages : 700 pages
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Publisher : KARTHALA Editions
ISBN 13 : 2811100539
Total Pages : 212 pages
Book Rating : 4.8/5 (111 download)
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Total Pages : 448 pages
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Author : Gérard Buttoud
Publisher : Inra-Quae
ISBN 13 :
Total Pages : 396 pages
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Author : POINTET Isabelle
Publisher : Lavoisier
ISBN 13 : 2743065362
Total Pages : 250 pages
Book Rating : 4.7/5 (43 download)
Download or read book Maîtrise des coûts en restauration collective written by POINTET Isabelle and published by Lavoisier. This book was released on 2013-09-01 with total page 250 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maîtriser les coûts est essentiel pour assurer la rentabilité et la pérennité d'une entreprise. S'il est un domaine où la maîtrise des coûts n'est pas chose aisée, c'est bien celui de la restauration collective : le prix des produits est un élément décisif, les budgets dévolus à la nourriture sont strictement encadrés, et ce secteur en forte croissance est en proie à d'importantes pressions avec notamment la prise de conscience des problématiques de l'alimentation. L’enjeu est donc double : les entreprises de restauration collective doivent s'adapter aux spécificités de leurs clients, tout en respectant les nouvelles recommandations en termes de nutrition. La maîtrise des coûts suppose alors une gestion quotidienne rigoureuse et le recours à des outils mathématiques afin de prévoir, d'anticiper et de comparer, amenant ainsi les entreprises à édicter des règles très strictes en la matière. Cet ouvrage pratique et didactique a pour principal objectif d'aider les professionnels de la restauration collective à mettre en place des outils simples et efficaces de gestion des coûts. Sont étudiées et passées en revue de façon très précise et concise les différentes étapes à maîtriser impérativement telles que les notions de base, la négociation des contrats, l'élaboration des menus, la prise de commandes, l'approvisionnement, la production, la distribution et les services supports. Enfin, une analyse critique des méthodes abordées dans l'ouvrage est proposée. Maîtrise des coûts en restauration collective s’adresse non seulement à toutes les entreprises, quelle que soit leur taille, proposant un service de restauration collective, mais également à tous les professionnels concernés par cette thématique tels que les industries agroalimentaires et les collectivités locales.
Author : Bibliothèque centrale (Fonds Quetelet)
Publisher :
ISBN 13 :
Total Pages : 776 pages
Book Rating : 4.F/5 ( download)
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Author : Clark E. Chastain
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ISBN 13 :
Total Pages : 80 pages
Book Rating : 4.4/5 (91 download)
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Author : Royal Canadian Mounted Police
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ISBN 13 :
Total Pages : 180 pages
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Author : Canada Customs and Revenue Agency
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ISBN 13 :
Total Pages : 202 pages
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Author : Training and Development Canada
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ISBN 13 :
Total Pages : 188 pages
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Total Pages : 408 pages
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Author : Canada. Dept. of Supply and Services. Bureau of Management Consulting Services
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ISBN 13 :
Total Pages : 760 pages
Book Rating : 4.:/5 (31 download)
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