Page 131 - food 3-1

‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻀﯿﺎﻓﺔ‬

‫اﻟﻤﺮاﺟﻊ‬

‫اﻟﻤﺮاﺟﻊ اﻟﻌﺮﺑﯿﺔ‬

‫‪ o‬ﺳﺎﻣﻰ ﻋﺒﺪ اﻟﻘﺎدر ﺳﻌﯿﺪ‬
‫اﺻﻮل ﻓﻦ اﻟﺨﺪﻣﺔ ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻔﻨﺎدق‬

‫ﻣﻜﺘﺒﺔ اﻻﻧﺠﻠﻮ اﻟﻤﺼﺮﯾﺔ – ‪1995‬‬
‫‪ o‬د‪ -‬ﻣﻨﺎل ﻣﺤﻤﺪ اﻟﺨﻮﻟﻰ‬
‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم و ﻓﻦ اﻟﺨﺪﻣﺔ‬

‫ﻣﺠﻤﻮﻋﺔ اﻟﻨﯿﻞ اﻟﻌﺮﺑﯿﺔ – ‪2002‬‬
‫‪ o‬د‪ -‬اﺣﻤﺪ اﻟﯿﺎس‬

‫ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻰ اﻟﻔﻨﺎدق و اﻟﻤﻄﺎﻋﻢ‬
‫ﻛﻠﯿﺔ اﻟﺴﯿﺎﺣﺔ و اﻟﻔﻨﺎدق – ﺟﺎﻣﻌﺔ ﺣﻠﻮان – ‪1999‬‬

‫‪ o‬د‪ -‬ھﺸﺎم اﻻﻣﺎم‬
‫ادارة و ﺧﺪﻣﺔ اﻻﻏﺬﯾﺔ ﻓﻰ ﺻﻨﺎﻋﺔ اﻟﻔﻨﺎدق‬
‫ﻛﻠﯿﺔ اﻟﺴﯿﺎﺣﺔ و اﻟﻔﻨﺎدق – ﺟﺎﻣﻌﺔ ﺣﻠﻮان – ‪2005‬‬

‫‪ o‬زﯾﻨﮭﻢ ﻗﺎﺳﻢ‬
‫وﻣﻀﺎت ﺣﻮل ﻗﻮاﺋﻢ اﻟﻄﻌﺎم اﻟﻌﺎﻟﻤﯿﺔ‬

‫دار اﻟﻔﺠﺮ‪ -‬ﺑﺪون ﺳﻨﺔ ﻧﺸﺮ‬
‫‪ o‬د‪ -‬ﻣﺤﻤﻮد ﻣﺤﻤﻮد ھﻮﯾﺪى‬

‫ﻣﺪﺧﻞ اﻟﻰ دراﺳﺔ اﻟﻀﯿﺎﻓﺔ‬
‫دار اﻟﺜﻘﺎﻓﺔ اﻟﻌﺮﺑﯿﺔ – ‪2008‬‬
‫‪ o‬د‪ -‬ﺣﻤﯿﺪ ﻣﺠﯿﺪ اﻟﻌﺒﯿﺪي‬

‫إدارة اﻟﻤﻄﺎﻋﻢ‬
‫اﻟﺠﺎﻣﻌﺔ اﻟﻤﺴﺘﻨﺼﺮﯾﺔ )ﺑﻐﺪاد( ‪1989 -‬‬

‫‪ o‬ﺳﺎﻣﻲ ﻋﺒﺪ اﻟﻘﺎدر ﺳﻌﯿﺪ‬
‫ﺗﺨﻄﯿﻂ ﻗﻮاﺋﻢ اﻟﻄﻌﺎم ﻓﻲ ﺻﻨﺎﻋﺔ اﻟﻔﻨﺎدق‬

‫ﻣﻜﺘﺒﺔ اﻻﻧﺠﻠﻮ اﻟﻤﺼﺮﯾﺔ‪1995 -‬‬

‫اﻟﻤﺮاﺟﻊ اﻻﺟﻨﺒﯿﺔ‬

‫‪o Miller Jack E and Pavesic David. V. Menu‬‬
‫‪Pricing Strategy. (Fourth edition, 1996).‬‬

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