Trisakti Institute of Tourism Library

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Ditemukan 2204 dari pencarian Anda melalui kata kunci: 6
Hal. Awal Sebelumnya 81 82 83 84 85 Berikutnya Hal. Akhir
cover
Servsafe : essentials
Komentar Bagikan
National Restaurant Association Educational Foundation

No. Panggil
642.5 NAT s
Penerbit
National Restaurant Association Educational Foundation
Deskripsi Fisik
400 hlm; index; 28 cm;
Subjek
Contamination - Food handling - microworld - providing food - Sanitation
Lampiran Berkas
servesafeessentials3ed.pdf

No. Panggil
642.5 NAT s
Penerbit
National Restaurant Association Educational Foundation
Deskripsi Fisik
400 hlm; index; 28 cm;
Subjek
Contamination - Food handling - microworld - providing food - Sanitation
Lampiran Berkas
servesafeessentials3ed.pdf
cover
Essentials of professional cooking : student workbook
Komentar Bagikan
Professional Management Development Program

No. Panggil
641.57 PRO es
Penerbit
John Wiley & Sons
Deskripsi Fisik
133 hlm; ill; 25 cm;
Subjek
coffe and tea - cooking vegetables - hors d'oeuvre - Quantity cooking - soups
Lampiran Berkas
essentialsofprofessionalcooking.pdf

No. Panggil
641.57 PRO es
Penerbit
John Wiley & Sons
Deskripsi Fisik
133 hlm; ill; 25 cm;
Subjek
coffe and tea - cooking vegetables - hors d'oeuvre - Quantity cooking - soups
Lampiran Berkas
essentialsofprofessionalcooking.pdf
cover
Essentials of professional cooking
Komentar Bagikan
Gisslen, Wayne

No. Panggil
641.57 GIS e
Penerbit
John Wiley & Sons, Inc.
Deskripsi Fisik
xiv, 562 p; glos.; 29 cm;
Subjek
cooking meat - EQUIPMENT - food services - mise en place - Quantity cookery - Sanitation
Lampiran Berkas
essentialsofprofessionalcooking.pdf

No. Panggil
641.57 GIS e
Penerbit
John Wiley & Sons, Inc.
Deskripsi Fisik
xiv, 562 p; glos.; 29 cm;
Subjek
cooking meat - EQUIPMENT - food services - mise en place - Quantity cookery - Sanitation
Lampiran Berkas
essentialsofprofessionalcooking.pdf
cover
Accounting for the hospitality industry
Komentar Bagikan
Moncarz, Elisa S.Portocarrero, Nestor de J.

No. Panggil
657.837 MON a
Penerbit
Pearson Education, Inc.
Deskripsi Fisik
xiii, 408 hlm; index; 28 cm;
Subjek
Hospitality industry - Accounting - Hotels - Accounting - Restaurants - Accounting - accounting - Financial - Hospitality - Hotel - Restaurant
Lampiran Berkas
accountingforthehospitalityindustry.pdf

No. Panggil
657.837 MON a
Penerbit
Pearson Education, Inc.
Deskripsi Fisik
xiii, 408 hlm; index; 28 cm;
Subjek
Hospitality industry - Accounting - Hotels - Accounting - Restaurants - Accounting - accounting - Financial - Hospitality - Hotel - Restaurant
Lampiran Berkas
accountingforthehospitalityindustry.pdf
cover
The Business of hotels
Komentar Bagikan
Ingram, H.Medlik, S.

No. Panggil
647.9'4'068 MED b
Penerbit
Elsevier Butterworth-Heinemann
Deskripsi Fisik
xviii, 222 p; bibliog.; index; 24 cm;
Subjek
-
Lampiran Berkas
-

No. Panggil
647.9'4'068 MED b
Penerbit
Elsevier Butterworth-Heinemann
Deskripsi Fisik
xviii, 222 p; bibliog.; index; 24 cm;
Subjek
-
Lampiran Berkas
-
cover
Hospitality management accounting
Komentar Bagikan
Coltman, Michael M.Jagels, Martin G.

No. Panggil
657.837 JAG h
Penerbit
John Wiley & Sons
Deskripsi Fisik
ix, 612 hlm; gloss.; 24 cm;
Subjek
Food service - Accounting - Hotels - Accounting - Managerial accounting - Travels (Inns) - Accouting - cost management - Hospitality - Hotels - management accounting
Lampiran Berkas
hospitalitymanagement8ed.pdf

No. Panggil
657.837 JAG h
Penerbit
John Wiley & Sons
Deskripsi Fisik
ix, 612 hlm; gloss.; 24 cm;
Subjek
Food service - Accounting - Hotels - Accounting - Managerial accounting - Travels (Inns) - Accouting - cost management - Hospitality - Hotels - management accounting
Lampiran Berkas
hospitalitymanagement8ed.pdf
cover
Culinary taste : consumer behaviour in the international restaurant sector
Komentar Bagikan
Sloan, Donald

No. Panggil
641.013 CUL
Penerbit
Elsevier Butterworth Heinemann
Deskripsi Fisik
xvii, 189 hlm; bibblio.,index; 25 cm;
Subjek
Food habits - Gastronomy - Culinary - Restaurant
Lampiran Berkas
culinarytaste.pdf

No. Panggil
641.013 CUL
Penerbit
Elsevier Butterworth Heinemann
Deskripsi Fisik
xvii, 189 hlm; bibblio.,index; 25 cm;
Subjek
Food habits - Gastronomy - Culinary - Restaurant
Lampiran Berkas
culinarytaste.pdf
cover
Hospitality marketing : an introduction
Komentar Bagikan
Bowie, DavidButtle, Francis

No. Panggil
647.940688 BOW h
Penerbit
Elsevier Butterworth Heinemann
Deskripsi Fisik
350 hlm; ill; 27 cm;
Subjek
Hospitality industry - marketing - marketing research - relationship marketing - services
Lampiran Berkas
hospitalitymarketinganintroduction.pdf

No. Panggil
647.940688 BOW h
Penerbit
Elsevier Butterworth Heinemann
Deskripsi Fisik
350 hlm; ill; 27 cm;
Subjek
Hospitality industry - marketing - marketing research - relationship marketing - services
Lampiran Berkas
hospitalitymarketinganintroduction.pdf
cover
Luscious chocolate dessert
Komentar Bagikan
Longbotham, Lori

No. Panggil
641.6374 LON l
Penerbit
Chronicle Books
Deskripsi Fisik
144 hlm; ill; 23 cm;
Subjek
Cooking (Chocolate) - Chocolate - desserts - pastry
Lampiran Berkas
lusciouschocolatedesserts.pdf

No. Panggil
641.6374 LON l
Penerbit
Chronicle Books
Deskripsi Fisik
144 hlm; ill; 23 cm;
Subjek
Cooking (Chocolate) - Chocolate - desserts - pastry
Lampiran Berkas
lusciouschocolatedesserts.pdf
cover
Festival and events management : an international arts and culture perspective
Komentar Bagikan
AliKnight, JaneDrummond, SiobhanMcMahonBeattie, UnaRobertson, MartinYeoman, Ian (edited)

No. Panggil
658 YEO f
Penerbit
Elsevier Butterworth-Heinemann
Deskripsi Fisik
xxi, 418 hlm; index; 24 cm;
Subjek
Festivals - Management - Special events - Management - arts and culture - event management - festival management - manajemen festival
Lampiran Berkas
festivalandeventsmanagement.pdf

No. Panggil
658 YEO f
Penerbit
Elsevier Butterworth-Heinemann
Deskripsi Fisik
xxi, 418 hlm; index; 24 cm;
Subjek
Festivals - Management - Special events - Management - arts and culture - event management - festival management - manajemen festival
Lampiran Berkas
festivalandeventsmanagement.pdf
Hal. Awal Sebelumnya 81 82 83 84 85 Berikutnya Hal. Akhir