Developing the suitable standard service working procedure in order to gain effeciency and effectiveness of work in bouvigne paradijs restaurant

Author

• Setiawati, Henny

Additional Author(s)

• Siedharta, Agnes Yunita

Publisher

Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2004

Language

English

ISBN

-

Series

Tugas Akhir No.02010156/HTL/2004

Subject(s)

• RESTAURANT MANAGEMENT

Notes

• Appendix

Bibliography

Abstract

-

Physical Dimension

Number of Page(s)

viii, 62 p.

Dimension

30 cm.

Other Desc.

ill.

Summary / Review / Table of Content

No summary / review / table of content available!

Exemplar(s)

#	Accession No.	Call Number	Location	Status