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Auflage:22'232 Exemplar
Erscheint: 8 x jährlich
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Restaurateur: The magazin's mission is to provide vital information to senior management in the hospitalizing sector and F&B professional to successfully manage and run profitable F&B outlets, and stay on step ahead of the completion. The editorial content provides all levels of decision makers with the tools they need to get the job done - from food creation / recipes and trends, tothe latest cooking technology and equipment to the interior design, the use of IT and most important people skills.
Content includes management and Market know how for senior management and operators in the hospitality industry and F&B sectors, latest kitchen and food processing technologies and applications, new suppliers and food products & ingredients, food / consumer trend, new food concepts, interior design- locations, food & drink creations with opinions from both consumers and creators, the staffing factor - training, technology, supply chain management, reviews of exhibitions, conferences.
Published 8x a year in Simplified Chinese and English, Restaurateur reaches 22'695 senior management operators, chefs and other staff who influence, recommend and purchase equipment, food supplies and ingredients used in the hospitality and F&B / catering industries as well as decide location, interior design recruitment, training, back end support and logistics.
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