Penerapan Hazard Analysis and Critical Control Points (HACCP) produk sashimi di restoran Tomoto Surabaya

Author

• Goulding, Stephanie

Additional Author(s)

-

Publisher

Surabaya: Fakultas Ekonomi Program Studi Manajemen Program Manajemen Perhotelan UK Petra, 2014

Language

Indonesian

ISBN

-

Series

Skripsi No. 33010441/MAN/2014

Subject(s)

• FOOD-SAFETY
• RESTAURANTS-MANAGEMENT

Notes

• Appendix: p. 63 - 71

. Bibliography: p. 60 - 62.

Abstract

-

Physical Dimension

Number of Page(s)

xii, 71 p.

Dimension

30 cm.

Other Desc.

-

Summary / Review / Table of Content

No summary / review / table of content available!

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	01477/14	(T) 647.95068 Gou P	-	Unavailable : Removed