haku: @indexterm Catering industry / yhteensä: 64
viitteet: 53-62 / 64
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53.
"Bottom-up" budgeting and control.
Management Accounting (New York)
1982 : FEB, VOL. 63:8, p. 37-41
 1982 Chandler, J. S.
Trone, T. N.
54.
Why catering should eat into personnel time.
Personnel Management
1982 : FEB, VOL. 14:2, p. 40-44
 1982 Hipwell, M.
Rabbetts, J.
55.
Restaurant advertising: appeals and consumers' intentions.
Journal of Advertising Research
1981 : OCT, VOL. 21:5, p. 69-74
 1981 Lewis, R. C.
56.
Development of Leeds City Council's cook-freeze catering unit.
Management Services (Enfield)
1981 : AUG, vol. 25:8, p. 14-19
 1981 Lynch, K.
57.
Management development in civil service catering
Personnel Management
1981 : JAN, VOL. 13:1, p. 34-38
 1981 Thurbin, P.
Hyatt, K.
58.
Who is mass-marketing the great chefs of Europe?
Fortune
1980 : NOV 17, VOL. 102:10, p. 84-91
 1980 Chelminski, R.
59.
Burger king puts down its dukes. !Burger King
Fortune
1980 : JUN 16, VOL. 101:12, p. 90-98
 1980 Smith, L.
60.
Review of catering.
Retail Business
1980 : AUG, 270, p. 52-60
 1980
61.
Keeping a grip on hotel profitability.
Accountancy
1980 : JUN, VOL. 91:1042, p. 68-71
 1980 Cornwell, R.
62.
Review of catering.
Retail Business
1979 : MAY, 255, p. 25-33
 1979
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