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Analisis menu engineering pada produk red wine, white wine, rose wine dan champagne untuk memaksimalkan tingkat penjualan wine di Sheraton Surabaya Hotel & Towers periode April-September 2003

Author
  • Wijaya, Dessi Arei
Additional Author(s)
  • Lieani, Ririn
Publisher
Surabaya: 2004
Language
Indonesian
ISBN
-
Series
Tugas Akhir No. 01/01/110/HTL/2004
Subject(s)
  • HOTEL MANAGEMENT
  • RESTAURANT MANAGEMENT
Notes
-
Abstract
-
Physical Dimension
Number of Page(s)
xxii, 109 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
1.01354/04(T) 647.95068 Wij ALibrary - 8th FloorUnavailable : Removed

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