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Showing 1.111 - 1.120 from total of 1.349 item(s)

Quality service: what every hospitality manager needs to know

Author Martin, William B. ISBN 0130930180 Edition Unknown Dimension 24 cm.

Access no.	Call number	Location	Status
Access no.00495/04	Call number647.95068 Mar Q	LocationN/A	Status Available

Design and layout of foodservice facilities

Author Birchfield, John C. ISBN 0471292095 Edition 2nd ed. Dimension 29 cm.

Access no.	Call number	Location	Status
Access no.03442/04	Call number647.95068 Bir D	LocationLibrary - 7th Floor	Status Available

Jurus jitu membuka usaha restoran

Author Pranoto, Eka Dharma ISBN 9789792907438 Edition Unknown Dimension 21 cm.

Access no.	Call number	Location	Status
Access no.01822/14	Call number647.95068 Pra J	LocationLibrary - 7th Floor	Status Available

Foodservice organizations: a managerial and systems approach

Author Gregoire, Mary B. ISBN 9780132965118 Edition 8th ed Dimension 28 cm.

Access no.	Call number	Location	Status
Access no.02319/15	Call number647.95068 Gre F	LocationLibrary - 7th Floor	Status Available

The Restaurant: from concept to operation

Author Walker, John R. ISBN 9781118629628 Edition 7th ed. Dimension 24 cm.

Access no.	Call number	Location	Status
Access no.01648/16	Call number647.95068 Wal R	LocationLibrary - 7th Floor	Status Available

Food and beverage cost control

Author Dopson, Lea R. ISBN 9781118988497 Edition 6th ed. Dimension 30 cm.

Access no.	Call number	Location	Status
Access no.01655/16	Call number647.95068 Dop F	LocationLibrary - 7th Floor	Status Available

Running a restaurant for dummies

Author Garvey, Michael ISBN 9781118027929 Edition 2nd ed. Dimension 24 cm.

Access no.	Call number	Location	Status
Access no.01666/16	Call number647.95068 Gar R	LocationLibrary - 7th Floor	Status Available

Running a bar for dummies

Author Foley, Ray ISBN 9781118880722 Edition 2nd ed. Dimension 24 cm.

Access no.	Call number	Location	Status
Access no.01671/16	Call number647.95068 Fol R	LocationLibrary - 7th Floor	Status Available

Planning and control for food and beverage operations

Author Ninemeier, Jack D. ISBN 9780866123396 Edition 7th ed. Dimension 23 cm.

Access no.	Call number	Location	Status
Access no.00337/17	Call numberRes 647.95068 Nin P	LocationLibrary - 8th Floor	Status Available
Access no.00353/17	Call numberS 647.95068 Nin P	LocationLibrary - 5th Floor / 1smt	Status Available

Foodservice management fundamentals

Author Reynolds, Dennis ISBN 9780470409060 Edition Unknown Dimension 29 cm.

Access no.	Call number	Location	Status
Access no.00531/17	Call number647.95068 Rey F	LocationLibrary - 7th Floor	Status Available