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Foodservice operations and management / edited by Cas Czetyrbok and Thomas Hogg.

Contributor(s): Material type: TextTextPublication details: New York : Arcler Press, c2015.Description: xi, 202 p. : ill. ; 25 cmISBN:
  • 9781680941951
Subject(s):
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Holdings
Item type Current library Home library Collection Shelving location Call number Status Date due Barcode
Open Shelf Open Shelf UMK Kampus Kota UMK Kampus Kota FKP Kampus Kota Open Shelf TX911.3.M27 F66 2015 (Browse shelf(Opens below)) Available 10317811
Open Shelf Open Shelf UMK Kampus Kota UMK Kampus Kota FKP Kampus Kota Open Shelf TX911.3.M27 F66 2015 (Browse shelf(Opens below)) Available 10317812
Browsing UMK Kampus Kota shelves, Shelving location: Kampus Kota Open Shelf, Collection: FKP Close shelf browser (Hides shelf browser)
TX911.3.M27 C85 2018 Culinary arts and hospitality / TX911.3.M27 E34 2006 How to open and run a successful restaurant / TX911.3.M27 F65 2016 Food and bevarage services expert / TX911.3.M27 F66 2015 Foodservice operations and management / TX911.3.M27 F66 2015 Foodservice operations and management / TX911.3.M27 F664 2018 Food and beverage service : intermediate / TX911.3.M27 F67 2017 Food production operations /

Includes bibliographical references and index

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