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Pengetahuan Layanan Makanan dan Minuman
DAFTAR ISI Bab 1 Pengetahuan Restoran Bab 2 Peralatan, Perlengkapan Restoran, Dan Bar Bab 3 Prosedur Dan Teknik Pelayanan (Procedures And Service Technique) Bab 4 Stewarding Bab 5 Kelengkapan Administrasi Restoran Bab 6 Room Service Bab 7 Perhelatan/ Banquet Bab 8 Penanganan Operasional Restoran
- Edition
- Cet. II
- ISBN/ISSN
- 978-602-289-131-4
- Collation
- vi ; 250 Hal. ; 16X24cm
- Series Title
- -
- Call Number
- 642/Pen -
Pengetahuan Menu
- Edition
- Cet. III
- ISBN/ISSN
- 978-602-8800-62-4
- Collation
- vi ;134 hlm. ; 16X24 cm
- Series Title
- -
- Call Number
- 642/Pen -
- Edition
- Cet. III
- ISBN/ISSN
- 978-602-8800-62-4
- Collation
- vi ;134 hlm. ; 16X24 cm
- Series Title
- -
- Call Number
- 642/Pen -
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Found 2 from your keywords: author="Riyadi, Heru"
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