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Best Practices in Food and Beverage Management

Cornell Hospitality Quarterly

Impact Factor: 2.7 / 5-Year Impact Factor: 4.4

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Research article

First published online October, 1999

Best Practices in Food and Beverage Management

and

Volume 40, Issue 5

https://doi.org/10.1177/001088049904000509

Abstract

Reports of the death of hotel food service are highly exaggerated. Indeed, food service remains an essential part of many hotels' operations.

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