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by Bernard Davis, Sally Stone · · tapa blanda · 382 pages
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Este libro de Bernard Davis y Sally Stone, publicado en 1985, aborda la gestión de alimentos y bebidas. Con 382 páginas, explora temas relacionados con la administración de servicios de alimentos y la gestión de restaurantes. Es una obra fundamental para aquellos que buscan comprender los aspectos clave de la industria de la alimentación y las bebidas.
Bernard David Davis was an American biologist who made major contributions in microbial physiology and metabolism. Davis was a prominent figure at Harvard Medical School in microbiology and in national science policy. He was the 1989 recipient of the Selman A. Waksman Award in Microbiology from the National Academy of Sciences.
