Encyclopedia of hotel, kitchen, catering, technology, food service and hospitality management / editors Cas Czetyrbok and Prof Thomas Hogg.

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Material type: Text

TextPublication details: New York : Arcler Press LLC, c2015.Description: 3 v. : ill. ; 24 cmISBN:

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Contents:

v.1. Key concepts in hospitality management -- v.2. Hospitality strategic management -- v.3. Foodservice operations and management.

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Holdings
Item type	Current library	Home library	Collection	Shelving location	Call number	Status	Barcode
References	UMK Kampus Bachok	UMK Kampus Bachok	FKP	Kampus Bachok Reference Level 2	TX911.3.M27 E53 2015 (Browse shelf(Opens below))	Not for loan	10317745
References	UMK Kampus Bachok	UMK Kampus Bachok	FKP	Kampus Bachok Reference Level 2	TX911.3.M27 E53 2015 (Browse shelf(Opens below))	Not for loan	10317746
References	UMK Kampus Bachok	UMK Kampus Bachok	FHPK	Kampus Bachok Reference Level 2	TX911.3.M27 E53 2015 (Browse shelf(Opens below))	Not for loan	10317747
References	UMK Kampus Bachok	UMK Kampus Bachok	FHPK	Kampus Bachok Reference Level 2	TX911.3.M27 E53 2015 (Browse shelf(Opens below))	Not for loan	10317748
References	UMK Kampus Bachok	UMK Kampus Bachok	FHPK	Kampus Bachok Reference Level 2	TX911.3.M27 E53 2015 (Browse shelf(Opens below))	Not for loan	10317749
References	UMK Kampus Bachok	UMK Kampus Bachok	FHPK	Kampus Bachok Reference Level 2	TX911.3.M27 E53 2015 (Browse shelf(Opens below))	Not for loan	10317750

Includes bibliographical references and index

v.1. Key concepts in hospitality management -- v.2. Hospitality strategic management -- v.3. Foodservice operations and management.

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