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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

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