• Giáo Trình Know How 1 (Phần 1)

    Giáo Trình Know How 1 (Phần 1)

    English Know How targets the varied needs of the adult learner. Over four level, the series gives learners the opportunity to move from a beginning to a challenging intermediate level, while offering support and encouragement at every stage.

     37 p aulac 14/09/2012 755 5

  • Giáo Trình Know how 1 (Phần 2)

    Giáo Trình Know how 1 (Phần 2)

    English Know How targets the varied needs of the adult learner. Over four level, the series gives learners the opportunity to move from a beginning to a challenging intermediate level, while offering support and encouragement at every stage.

     33 p aulac 14/09/2012 569 5

  • Web Security Programming I

    Web Security Programming I

    To illustrate what can go wrong if we do not design for security in our web applications from the start, consider a simple web server implemented in Java. All this program does is serve documents using HTTP. We will walkthrough the code in the following. (HyperText Transfer Protocol): The communications protocol used to connect to servers on the Web. • Its primary function is to establish a connection with a Web server and transmit HTML...

     25 p aulac 14/12/2012 287 2

  • Lecture Food and beverage cost control (6th Edition): Chapter 10 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 10 - Dopson, Hayes, Miller

    Chapter 10 - Planning for profit. This chapter presents the following content: Financial analysis and profit planning, menu analysis, cost/volume/profit analysis, the budget, developing the budget, monitoring the budget, technology tools.

     71 p aulac 27/07/2018 279 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 5 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 5 - Dopson, Hayes, Miller

    Chapter 5 - Monitoring food and beverage product costs. This chapter presents the following content: Cost of sales, computing cost of food sold, computing cost of beverage sold, utilizing the cost of sales formula, reducing the cost of sales percentage, technology tools.

     70 p aulac 27/07/2018 272 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 1 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 1 - Dopson, Hayes, Miller

    Chapter 1 - Managing revenue and expense. This chapter presents the following content: Professional foodservice manager, profit: the reward for service, four major foodservice expense categories, percentages, percentages in foodservice, profit formula, understanding the income (profit and loss) statement, common percentages used in a P&L statement, understanding the budget, technology tools.

     41 p aulac 27/07/2018 269 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 3 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 3 - Dopson, Hayes, Miller

    Chapter 3 - Purchasing and receiving. This chapter presents the following content: Forecasting food sales, forecasting beverage sales, importance of standardized recipes, purchasing food, purchasing beverages, purchase orders, receiving food and beverage products, technology tools.

     73 p aulac 27/07/2018 268 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 11 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 11 - Dopson, Hayes, Miller

    Chapter 11 - Maintaining and improving the revenue control system. This chapter presents the following content: Revenue security, external threats to revenue security, internal threats to revenue security, developing the revenue security system, the complete revenue security system, technology tools.

     57 p aulac 27/07/2018 266 1

  • Lecture Tourism: Principles, practices, philosophies (12th edition): Chapter 20 - Charles R. Goeldner, J. R. Brent Ritchie

    Lecture Tourism: Principles, practices, philosophies (12th edition): Chapter 20 - Charles R. Goeldner, J. R. Brent Ritchie

    Chapter 20 - Tourism's future. After completing this unit, you should be able to: Examine forecasts concerning the growth of international tourism; identify the major global forces which are shaping the tourism of tomorrow; understand the impacts, both positive and negative, that these forces are likely to have on tourism markets and on the ability of destinations to respond to the demands of these markets.

     9 p aulac 27/07/2018 265 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 6 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 6 - Dopson, Hayes, Miller

    Chapter 6 - Managing food and beverage pricing. This chapter presents the following content: Menu formats, menu specials, factors affecting menu pricing, assigning menu prices, special pricing situations, technology tools.

     38 p aulac 27/07/2018 264 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 8 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 8 - Dopson, Hayes, Miller

    Chapter 8 - Controlling other expenses. This chapter presents the following content: Other expenses; controllable and non-controllable other expenses; fixed, variable, and mixed other expenses; monitoring other expenses; managing other expenses; technology tools.

     45 p aulac 27/07/2018 262 1

  • Lecture Food and beverage cost control (6th Edition): Chapter 4 - Dopson, Hayes, Miller

    Lecture Food and beverage cost control (6th Edition): Chapter 4 - Dopson, Hayes, Miller

    Chapter 4 - Managing inventory and production. This chapter presents the following content: Product storage, inventory control, product issuing and restocking, managing food production, managing beverage production, technology tools.

     72 p aulac 27/07/2018 258 1

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