Public house and baverage management : key principles and issues
Material type:
TextPublication details: Butterworth Heinemann Oxford 2000ISBN: - 0-7506-4678-0
| Item type | Current library | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| Koleksi Am | PERPUSTAKAAN KOLEJ KOMUNITI LENGGONG | 647.950 FLY (Browse shelf(Opens below)) | Available | 004555 |
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| 647.950 DIT Principles of food, beverage and labor cost controls | 647.950 EGE How To Open And Run Successful Restaurant | 647.950 FEL Foodservice marketing for the 90s | 647.950 FLY Public house and baverage management : key principles and issues | 647.950 GOR The Complete Restaurant Management Guide | 647.95 JUN Buat duit dengan restoran | 647.95 KIN Theory Of Catering |
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