Quantity Food Production,Planning and Manangement

Edisi

-

ISBN/ISSN

0-442-2574-7

Deskripsi Fisik

ux,589 hal.;ill.;27 cm

Judul Seri

-

No. Panggil

654.64 795 KNI q

Food product management di hotel dan restoran

Edisi

Ed. ke-1.

ISBN/ISSN

979-763-075-7

Deskripsi Fisik

xi, 300 hal.: ilus.; 23 cm.

Judul Seri

-

No. Panggil

641.572 BAR f

Health care food service systems management

Edisi

-

ISBN/ISSN

0-8342-0921-7

Deskripsi Fisik

xi, 412 p. ill.

Judul Seri

-

No. Panggil

362.176 068 SUL h

Food and beverage service

Edisi

2nd ed.

ISBN/ISSN

0-7131-0849-5

Deskripsi Fisik

vi, 217 p. ill.

Judul Seri

-

No. Panggil

647.95 LIL f

Menu pricing and strategy

Edisi

4th ed.

ISBN/ISSN

0-442-02209-3

Deskripsi Fisik

x, 228 p. ill.

Judul Seri

-

No. Panggil

647.950 681 MIL m

Quality control in foodservice

Edisi

Rev. ed.

ISBN/ISSN

0-87055-431-X

Deskripsi Fisik

xi, 366 p. ill.

Judul Seri

-

No. Panggil

642.5 THO q

Energy management in foodservice

Edisi

-

ISBN/ISSN

0-87055-403-4

Deskripsi Fisik

x, 437 p. ill.

Judul Seri

-

No. Panggil

641.068 2 UNK e

Prize winners: recipes and menu ideas from award-winning foodservice personal…

Edisi

-

ISBN/ISSN

0-8436-2253-9

Deskripsi Fisik

xxii, 316 p. ill.

Judul Seri

-

No. Panggil

641 PED p

VNR S encyclopedia of hospitality and tourism

Index: p. 985-1008.

Professional cooking

Bibliography: p. 811-812. Index: p. 831-858.