Economic principles for the hospitality industry / Ricardo C.S. Siu.
Material type:
TextPublication details: New York, New York : Routledge, c2020.Description: ix, 222 pages : illustrations ; 23 cmISBN: - 9781138090651
- TX 907 S58 2020
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 907 S58 2020 (Browse shelf(Opens below)) | c.1 | Available | R0012562 | |||||||||||
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Book
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Cavite State University - CCAT Campus | Book | GCS | CIR TX 907 S58 2020 (Browse shelf(Opens below)) | c.2 | Available | R0012563 |
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| CIR TX 820 C47 2002 Advanced practical cookery / | CIR TX 840.B3 2012 Modern sauces : more than 150 recipes for every cook, every day / | CIR TX 871 C74 2018 Creative table settings / | CIR TX 907 S58 2020 Economic principles for the hospitality industry / | CIR TX 911 G67 2022 The sustainable chef : the environment in culinary arts, restaurants, and hospitality / | CIR TX 911.M27 S33 1992 Restaurant management / | CIR TX 911 T47 2016 Ships catering services : beginner / |
Includes index.
1-Introduction -2 - Hospitality industry in the world economies - 3- Economic attributes of consumers and firms - 4-Price and output decisions of firms - 5-Macroeconomic environment and business cycles - 6-Money and the monetary system - 7-Technology and innovation - 8-Sustainable development
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