Hotel Catering : A Handbook For Sales and Operation
Patti J. Shock, John M. Stefanelli
Informasi Umum
Kode
15.01.1868
Klasifikasi
642.4 - Meals for social and public occasions
Jenis
Buku - Circulation (Dapat Dipinjam)
Subjek
Catering, Hotel
No. Rak
Dilihat
123 kali
Informasi Lainnya
Abstraksi
The primary objectives of this book is to provide hotel catering professional, as well as aspiring professionals, with an in-depth, one stop source of generally accepted hotel catering principles and practices. Reader will find that this book contains a discussion of the organization and administration of hotel catering, major hotel catering activities, hotel catering production and service techniques and hotel catering departments working relation-ships with internal departments and external organizations.
- DHG1D2 - TATA BOGA I
- DHG1F2 - TATA HIDANGAN I
- DHG1J2 - TATA BOGA II
- DHG1L2 - TATA HIDANGAN II
- DHG2F2 - TATA BOGA III
- DHG2H2 - TATA HIDANGAN III
- DHG2O2 - TATA BOGA IV
- DHH1D3 - TATA BOGA I
- DHH1H3 - TATA BOGA II
- DHH2D3 - TATA BOGA III
Koleksi & Sirkulasi
Tersedia 2 dari total 2 Koleksi
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Pengarang
| Nama | Patti J. Shock, John M. Stefanelli |
| Jenis | Perorangan |
| Penyunting | |
| Penerjemah |
Penerbit
| Nama | John Wiley & Sons |
| Kota | Canada |
| Tahun | 1992 |
Sirkulasi
| Harga sewa | IDR 0,00 |
| Denda harian | IDR 1.000,00 |
| Jenis | Sirkulasi |
