Analisis menu engineering pada produk red wine, white wine, rose wine dan champagne untuk memaksimalkan tingkat penjualan wine di Sheraton Surabaya Hotel & Towers periode April-September 2003

Author

• Wijaya, Dessi Arei

Additional Author(s)

• Lieani, Ririn

Publisher

Surabaya: 2004

Language

Indonesian

ISBN

-

Series

Tugas Akhir No. 01/01/110/HTL/2004

Subject(s)

• HOTEL MANAGEMENT
• RESTAURANT MANAGEMENT

Notes

-

Abstract

-

Physical Dimension

Number of Page(s)

xxii, 109 p.

Dimension

30 cm.

Other Desc.

ill.

Summary / Review / Table of Content

No summary / review / table of content available!

Exemplar(s)

#	Accession No.	Call Number	Location	Status
1.	01354/04	(T) 647.95068 Wij A	Library - 8th Floor	Unavailable : Removed