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.

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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

Publisher

Hoboken, NJ : John Wiley & Sons., 2014

Collation

xiv, 492 p. : ill.

Language

English

ISBN/ISSN

9781118629628

Classification

647

Content Type

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Media Type

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Carrier Type

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Edition

7th ed. pdf ed.

Subject(s)

Restaurants—Design and construction
Restaurants—Management

Specific Detail Info

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Statement of Responsibility

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