Description
This Book attempts to analyze and answer 300 ] 1 questions faced by the two-year Students of Hotel Management Studies in Greece. The Book is mainly concerns Hotel Management Technicians, but it is equally useful for Students and Businessmen who are directly or indirectly linked with Greek Tourism such as Restaurateurs, Chefs, Bakers and Pastry Chefs, Waiters, Travel Agents, Animators and others. Notes on Principles of Economic Theory and Accounting, Tourism, Tourism Policy, Marketing and Management, Organization and Operation of Hotel Units and their sections, such as Reception, Reservations, Housekeeping, Public Relations and Events Planning, Restaurants, Cuisine, Bars and Safety, all in connection with the Commodity, Sanitation, Oenology, Alcohol Mixes and Combined Food knowledge are presented. The book is written in Greek language.
