Trisakti Institute of Tourism Library

Ditemukan 79 dari pencarian Anda melalui kata kunci: "Food service"

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Professional cooking

Komentar Penanda Bagikan

Cointreau, Andra J.Gisslen, Wayne

No. Panggil: 641.57 GIS p
Penerbit: John Wiley & Sons
Deskripsi Fisik: 960 hlm; ill; 28 cm;
Subjek: Cookery - cooking method - Food service - Quantity cookery
Lampiran Berkas: professionalcooking5ed.pdf

No. Panggil: 641.57 GIS p
Penerbit: John Wiley & Sons
Deskripsi Fisik: 960 hlm; ill; 28 cm;
Subjek: Cookery - cooking method - Food service - Quantity cookery
Lampiran Berkas: professionalcooking5ed.pdf

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Unduh MARC Sitasi

Food and beverage management

Komentar Penanda Bagikan

Davis, Bernard Lockwood, Andrew Stone, Sally

No. Panggil: 647.95068 DAV f
Penerbit: Butterworth-Heinemann
Deskripsi Fisik: 392 hlm; ill; 25 cm;
Subjek: beverage controling - beverage list - Drink - Food - food controling - food menu - Food Service Management
Lampiran Berkas: foodandbeveragemanagement3ed.pdf

No. Panggil: 647.95068 DAV f
Penerbit: Butterworth-Heinemann
Deskripsi Fisik: 392 hlm; ill; 25 cm;
Subjek: beverage controling - beverage list - Drink - Food - food controling - food menu - Food Service Management
Lampiran Berkas: foodandbeveragemanagement3ed.pdf

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Food service management : dasar-dasar mengelola bisnis restoran

Komentar Penanda Bagikan

Suyono, Joko

null

No. Panggil: 658.5 SUY f
Penerbit: STP Bandung
Deskripsi Fisik: iv, 112 hlm; 29 cm;
Subjek: Bisnis restoran - Food Service Management - Manajemen bisnis
Lampiran Berkas: -

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Design layout of foodservice facilities

Komentar Penanda Bagikan

Birchfield, John C.Sparrowe, Raymond T.

No. Panggil: 647.95068 BIR d
Penerbit: John Wiley & Sons
Deskripsi Fisik: 320 hlm; ill; 29 cm;
Subjek: equipment layout - Food service - Food Service Management - principle of design
Lampiran Berkas: designandlayoutoffoodservicefacilities.pdf

No. Panggil: 647.95068 BIR d
Penerbit: John Wiley & Sons
Deskripsi Fisik: 320 hlm; ill; 29 cm;
Subjek: equipment layout - Food service - Food Service Management - principle of design
Lampiran Berkas: designandlayoutoffoodservicefacilities.pdf

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West and wood's : introduction to foodservice

Komentar Penanda Bagikan

Payne Palacio, June (Edited)Theis, Monica (Edited)

No. Panggil: 647.95068 WES
Penerbit: Prentice-Hall
Deskripsi Fisik: 607 hlm;
Subjek: Food service management - foodservice - foodservice function - foodservice organization - Management
Lampiran Berkas: introductiontofoodservice9ed.pdf

No. Panggil: 647.95068 WES
Penerbit: Prentice-Hall
Deskripsi Fisik: 607 hlm;
Subjek: Food service management - foodservice - foodservice function - foodservice organization - Management
Lampiran Berkas: introductiontofoodservice9ed.pdf

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Strategic questions in food and beverage management

Komentar Penanda Bagikan

Wood, Roy C.Wood, Roy C. (edited)

No. Panggil: 647.9508 WOO s
Penerbit: Butterworth-Heinemann
Deskripsi Fisik: x, 250 hlm; index.,refer.,; 24 cm;
Subjek: Food service - Social aspects - Food service management - Beverage management - FOOD AND BEVERAGE - Hospitality - tourism
Lampiran Berkas: strategicquestionsinfoodandbeveragemanagement.pdf

No. Panggil: 647.9508 WOO s
Penerbit: Butterworth-Heinemann
Deskripsi Fisik: x, 250 hlm; index.,refer.,; 24 cm;
Subjek: Food service - Social aspects - Food service management - Beverage management - FOOD AND BEVERAGE - Hospitality - tourism
Lampiran Berkas: strategicquestionsinfoodandbeveragemanagement.pdf

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Catering management

Komentar Penanda Bagikan

Scanlon, Nancy Loman

No. Panggil: 642.4 SCA c
Penerbit: John Wiley & Sons, Inc.
Deskripsi Fisik: 269 hlm; ill; 29 cm;
Subjek: Caterers and catering - Management - banquet hall - Beverage - catering employee - Food service
Lampiran Berkas: cateringmanagement2ed.pdf

No. Panggil: 642.4 SCA c
Penerbit: John Wiley & Sons, Inc.
Deskripsi Fisik: 269 hlm; ill; 29 cm;
Subjek: Caterers and catering - Management - banquet hall - Beverage - catering employee - Food service
Lampiran Berkas: cateringmanagement2ed.pdf

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The Waiter's handbook

Komentar Penanda Bagikan

Brown, Graham

No. Panggil: R 642.6 BRO w
Penerbit: Hospitality Press
Deskripsi Fisik: 208 hlm; ill; 24 cm;
Subjek: floor plan - Food service - menu list - plate service - service staff - taking order - Waitresses-Handbooks
Lampiran Berkas: thewaitershandbook5.pdf

No. Panggil: R 642.6 BRO w
Penerbit: Hospitality Press
Deskripsi Fisik: 208 hlm; ill; 24 cm;
Subjek: floor plan - Food service - menu list - plate service - service staff - taking order - Waitresses-Handbooks
Lampiran Berkas: thewaitershandbook5.pdf

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Food purchasing and preparation

Komentar Penanda Bagikan

Briggs, Roy

No. Panggil: 642 BRI f
Penerbit: Cassell
Deskripsi Fisik: 277 hlm; ill; 25 cm;
Subjek: controlling resource - food safety - Food service purchasing - health food - HYGIENE
Lampiran Berkas: foodpurchasingandpreparation.pdf

No. Panggil: 642 BRI f
Penerbit: Cassell
Deskripsi Fisik: 277 hlm; ill; 25 cm;
Subjek: controlling resource - food safety - Food service purchasing - health food - HYGIENE
Lampiran Berkas: foodpurchasingandpreparation.pdf

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Foodservice planning : layout, design, and equipment

Komentar Penanda Bagikan

Almanza, Barbara A.Kotschevar, Lendal H.Terrell, Margaret E.

No. Panggil: 647.95068 ALM f
Penerbit: Prentice Hall
Deskripsi Fisik: 532 hlm; ill; 28 cm;
Subjek: Food servie management - Dining room - food service - hospitality - guest facilities - Hotel - Housekeeping - motel
Lampiran Berkas: foodserviceplanning4ed.pdf

No. Panggil: 647.95068 ALM f
Penerbit: Prentice Hall
Deskripsi Fisik: 532 hlm; ill; 28 cm;
Subjek: Food servie management - Dining room - food service - hospitality - guest facilities - Hotel - Housekeeping - motel
Lampiran Berkas: foodserviceplanning4ed.pdf

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