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Pandangan chef hotel berbintang di Surabaya terhadap penerapan sistem hazard analysis critical control point (HACCP)

Author
  • Susanto, Hendry
Additional Author(s)
  • Glen, Michael
Publisher
Surabaya: Fakultas Ekonomi Program Studi Manajemen Program Manajemen Perhotelan UK Petra, 2014
Language
Indonesian
ISBN
-
Series
Skripsi No. 33010478/MAN/2014
Subject(s)
  • HAZARD ANALYSIS AND CRITICAL CONTROL POINT (FOOD SAFETY SYSTEM)
  • HOTELS-MANAGEMENT
Notes
  • Appendix: p. 66 - 87
. Bibliography: p. 64 - 65 .
Abstract
-
Physical Dimension
Number of Page(s)
xii, 87 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
1.02918/14(T) MAN 33-0478-Unavailable : Removed

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