Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

The Fundamentals of restaurant economics

Author
Additional Author(s)
  • Miller, Philip
Publisher
New York: The Culinary Institute of America, 2005
Language
English
ISBN
1583153276
Series
ProChef Training Materials
Subject(s)
  • RESTAURANT MANAGEMENT
  • RESTAURANTS
Notes
. .
Abstract
-
Physical Dimension
Number of Page(s)
1 Digital Video Disc
Dimension
4,75 inch
Other Desc.
[120 min.] : col.
Summary / Review / Table of Content
No summary / review / table of content available!
Exemplar(s)
# Accession No. Call Number Location Status
1.02222/09DVD 647.95068 FunLibrary - 5th Floor/ AVAvailable

Similar Collection

by author or subject
Analisa persepsi konsumen terhadap kegiatan public relation di hugo's cafe Surabaya
Pengaruh promosi penjualan dengan menggunakan kartu kredit melalui analisis perceived value terhadap kepuasan konsumen di restoran-restoran di Surabaya
How to improve service operational management in ni hao stadspark based on literature review, observation and interview
Analisa stimulus word of mouth terhadap keputusan pembelian konsumen di restoran Dewa Ndaru
Pengaruh produk, pelayanan, harga dan lokasi terhadap frekuensi kunjungan konsumen di restoran ikan bakar Cianjur cabang Manyar Kertoarjo Surabaya
Brand analysis based on seven pieces of marketing mix from domestic and foreign customer perception in dynasty restaurant
Atribut-atribut motivasi rasional dan motivasi emosional konsumen dalam memilih berkunjung ke Sin Sien restaurant Surabaya
Developing website as a marketing communication tool for river side oriental cuisine restaurant