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Developing the suitable standard service working procedure in order to gain effeciency and effectiveness of work in bouvigne paradijs restaurant

Author
  • Setiawati, Henny
Additional Author(s)
  • Siedharta, Agnes Yunita
Publisher
Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2004
Language
English
ISBN
-
Series
Tugas Akhir No.02010156/HTL/2004
Subject(s)
  • RESTAURANT MANAGEMENT
Notes
  • Appendix
Bibliography
Abstract
-
Physical Dimension
Number of Page(s)
viii, 62 p.
Dimension
30 cm.
Other Desc.
ill.
Summary / Review / Table of Content
No summary / review / table of content available!
Exemplar(s)
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