Hotel Catering : A Handbook For Sales and Operation

Patti J. Shock, John M. Stefanelli

Informasi Dasar

15.01.1868
642.4
Buku - Circulation (Dapat Dipinjam)
14 A

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.

Subjek

CATERING
HOTEL

Katalog

Hotel Catering : A Handbook For Sales and Operation
0-471-54418-3
xiv, 400p, il, 25cm
Inggris

Sirkulasi

Rp. 0
Rp. 1.000
Ya

Pengarang

Patti J. Shock, John M. Stefanelli
Perorangan
 
 

Penerbit

John Wiley & Sons
Canada
1992

Koleksi

Kompetensi

  • 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

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