Record Detail
Electronic Resource
The Restaurant : from Concept to Operation
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Buku ini membahas tentang konsep dan operasional sebuah restoran. Penulis memaparkan bagaimana manajemen restoran yang sehat dan menjanjikan. Banyak hal-hal detial dibahas agar bisa mengelola restoran dengan baik, mulai dari konsep, operasional, layanan, pemasaran dst.
Availability
| 2404104E | 647.95 WAL r | Lt ; P3 ( My Library) | Available |
Detail Information
| Series Title |
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| Call Number |
647.95 WAL r
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| Publisher | John Wiley & Sons : Hoboken, NJ., 2014 |
| Collation |
xiv, 492 p. : ill.
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| Language |
English
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| ISBN/ISSN |
9781118629628
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| Classification |
647
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| Content Type |
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| Media Type |
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| Carrier Type |
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| Edition |
7th ed. pdf ed.
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| Subject(s) | |
| Specific Detail Info |
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| Statement of Responsibility |
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Other version/related
No other version available
