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Hal. Awal Sebelumnya 56 57 58 Berikutnya Hal. Akhir

HOSPITALITY AND TOURISM DEVELOPMENT AND EDUCATION (Research and Practice)

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Azril Azahari Rudyanto

Edisi: -
ISBN/ISSN: 9786021701904
Deskripsi Fisik: -
Judul Seri: -
No. Panggil: 647.94068 AZA h

Edisi: -
ISBN/ISSN: 9786021701904
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ON COOKING A TEXTBOOK OF CULINARY FUNDAMENTALS

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Stephen Helba

Attractively designed and extensively illustrated with color photographs, line drawings, charts, and sidebars, this contemporary introduction to cooking and food preparation focuses on information that is relevant to today’s aspiring chef. Comprehensive and well-written, it emphasizes an understanding of cooking fundamentals, explores the preparation of fresh ingredients, and provides informa…

Edisi: 3
ISBN/ISSN: 0130452416
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No. Panggil: 641.5 HEL o

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STATISTICAL TECHNIQUES IN BUSINESS & ECONOMICS (Fourteenth Edition)

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Douglas A. Lind Samuel A. Wathen William G. Marchal

Lind/14e is a perennial market best seller due to its comprehensive coverage of statistical concepts and methods delivered in a student friendly, step-by-step format. The text presents concepts clearly and succinctly with a conversational writing style. All statistical concepts are illustrated with solved applied examples immediately upon introduction. Self reviews and exercises for each sectio…

Edisi: 14
ISBN/ISSN: 9780070172203
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No. Panggil: 650 LIN s

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HOUSEKEEPING HOTEL PUBLIC AREA / HOUSEMAN SECTION

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Rumekso, SE

Buku Housekeeping Hotel, Public Area/Houseman Section ini membahas area umum di dalam hotel dengan segala permasalahannya, dimulai dari mengenal masing-masing bagiannya, bagaimana mengelolanya, hingga berbagai hal yang berhubungan dengan perawatannya, lengkap dengan berbagai sarana penunjangnya. Buku ini tidak hanya akan bermanfaat bagi para mahasiswa, namaun juga bagi para pratisi perhotela…

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ISBN/ISSN: 9797635759
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No. Panggil: 648 RUM h

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THE PROFESSIONAL PASTRY CHEF

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Bo Friberg

Long considered the pastry chef's bible, The Professional Pastry Chef has now been completely revised to meet the needs of today's pastry kitchen. Bo Friberg, a Certified Master Pastry Chef and Instructor at The Culinary Institute of America at Greystone, has written a book that continues his tradition of excellence and commitment to the industry. Chef Friberg shares his recipes for such del…

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ISBN/ISSN: 0442015976
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No. Panggil: 641.8 FRI t

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THE NEW PROFESSIONAL CHEF

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Ferdinand Metz Paul Bocuse

Edisi: 6
ISBN/ISSN: 0442019610
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No. Panggil: 641.5 REI t

Edisi: 6
ISBN/ISSN: 0442019610
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No. Panggil: 641.5 REI t

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EXPLORING WINE

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Brian H. Smith MIchael A. Weiss Steven Kolpan

Edisi: -
ISBN/ISSN: 0442018312
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No. Panggil: 641.2 KOL e

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ISBN/ISSN: 0442018312
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No. Panggil: 641.2 KOL e

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THE FOOD SERVICE PROFESSIONAL'S GUIDE TO: WAITER & WAITRESS TRAINNING HOW to …

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Lora Arduser

This series of fifteen books - The Food Service Professional Guide TO Series from the editors of the Food Service Professional magazine are the best and most comprehensive books for serious food service operators available today. These step-by-step guides on a specific management subject range from finding a great site for your new restaurant to how to train your wait staff and literally everyt…

Edisi: -
ISBN/ISSN: 0910627207
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No. Panggil: 642.6 ARD t

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THE RESTAURANTS FROM CONCEPT TO OPERATION

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Donald E. Lunberg John R. Walker

The ultimate guide to restaurant success-fully updated and revised Yes, hard work and a dream are indispensable, but success in the restaurant business requires an arsenal of skills and a vast body of knowledge and access to information. The Restaurant: From Concept to Operation, Fourth Edition provides it all. This easy-to-read guide shows aspiring restaurateurs how to conceive, open, and run…

Edisi: 4
ISBN/ISSN: 0471450286
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Judul Seri: -
No. Panggil: 647.95068 LUN t

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MENERIMA DAN MEMPROSES RESERVASI

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Drs. Sutanto, A.Md.Par.

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ISBN/ISSN: 9786028800129
Deskripsi Fisik: -
Judul Seri: -
No. Panggil: 647.94068 SUT m

Edisi: -
ISBN/ISSN: 9786028800129
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No. Panggil: 647.94068 SUT m

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Hal. Awal Sebelumnya 56 57 58 Berikutnya Hal. Akhir

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