Pandangan chef hotel berbintang di Surabaya terhadap penerapan sistem hazard analysis critical control point (HACCP)

Author

• Susanto, Hendry

Additional Author(s)

• Glen, Michael

Publisher

Surabaya: Fakultas Ekonomi Program Studi Manajemen Program Manajemen Perhotelan UK Petra, 2014

Language

Indonesian

ISBN

-

Series

Skripsi No. 33010478/MAN/2014

Subject(s)

• HAZARD ANALYSIS AND CRITICAL CONTROL POINT (FOOD SAFETY SYSTEM)
• HOTELS-MANAGEMENT

Notes

• Appendix: p. 66 - 87

. Bibliography: p. 64 - 65 .

Abstract

-

Physical Dimension

Number of Page(s)

xii, 87 p.

Dimension

30 cm.

Other Desc.

-

Summary / Review / Table of Content

No summary / review / table of content available!

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	02918/14	(T) MAN 33-0478	-	Unavailable : Removed