FOOD SERVICE MANAGEMENT a human relations approach

Used this book as a reference while teaching hospitality and dietetics college students

Saved in:
Bibliographic Details
Main Author: Knoll, Anne Powell (Author)
Format: Book
Language:English
Published: New York Gregg Division, McGraw-Hill 1976
Subjects:
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000nam a2200000#i 4501
001 wils-027439
005 2022528161010
008 220628t1976 -US a 000 eng D
020 # # |a 007035183X  |q paperback 
040 # # |a UiTM  |b eng  |c UiTM  |e rda 
041 0 # |a eng 
090 0 0 |a TX943  |b .K58 
100 1 # |a Knoll, Anne Powell  |e author 
245 1 1 |a FOOD SERVICE MANAGEMENT  |b a human relations approach  |c Anne Powell Knoll 
264 # 1 |a New York  |b Gregg Division, McGraw-Hill  |c 1976 
264 # 4 |c ©1976 
300 # # |a viii, 200 pages  |b illustrations  |c 24 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
504 # # |a Includes bibliographical references and index 
520 # # |a Used this book as a reference while teaching hospitality and dietetics college students 
650 # 0 |a Food service management 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=027439 
964 # # |c BOK  |d 01