Effect of Training and Development on Temporary Employees in the F&B department of Hotel Des Indes
Jona Behrendt (Student); Praneschen Govender (Begeleider)
What is the corporate catering proposition that Food Union should promote in order to expand this core business?
Oda Dallinga (Student); Robert Gallicano (Begeleider)
Limiting unethical rule breaking of F&B service employees in 5-star hotels in Germany and Switzerland
Birgit Plöchl; Xaun Huynh (Begeleider)
HBO