Food & Beverage Service Operational: Job Operation
Bab 1 Pengetahuan Restoran Bab 2 Room Service Bab 3 Pengetahuan Banquet Bab 4 Pengetahuan Menu Bab 5 Pengetahuan Bar
- Edition
- 1
- ISBN/ISSN
- 978-979-29-3462-5
- Collation
- viii, 248p., Biblio., Ill. 19 x 23cm
- Series Title
- -
- Call Number
- 641.2 MER f
Tata Boga Industri
Bab 1 Definisi Memasak 1.1 Makanan yang Akan Dimasak 1.2 Resep Standar yang Akan Dipakai 1.3 Material Olahan dan Bumbu 1.4 Peralatan yang Terkait dengan Resep 1.5 Energi Panas yang Dipakai 1.…
- Edition
- -
- ISBN/ISSN
- 978-979-29-1640-9
- Collation
- xi, 262p., Ill., Biblio
- Series Title
- -
- Call Number
- 641.8 BAR t
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