PERAKAUNAN PERNIAGAAN Bahagian 1

This book is written so that a comprehensive introduction to accounting can be contained in two parts. The reason why this book is divided into two parts is because considering, the students are divided into various levels. Questions have also been raised in terms of 'why' and only '...

Full description

Saved in:
Bibliographic Details
Main Author: Wood, Frank (Author)
Format: Book
Language:Malay
Published: Petaling Jaya Longman 1980
Edition:Edisi Kedua
Subjects:
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

MARC

LEADER 00000cam a2200000#i 4501
001 wils-151182
005 2018119101621
008 181209t1980 MY a## # 001 # may D
020 # # |a 0582733049  |q hardback 
040 # # |a UiTM  |b eng  |c UiTM  |e rda 
041 0 # |a may 
090 0 0 |a HF5635  |b .W66 1980 
100 1 # |a Wood, Frank  |e author 
245 1 0 |a PERAKAUNAN PERNIAGAAN  |b Bahagian 1  |c Frank Wood 
250 # # |a Edisi Kedua 
264 # 1 |a Petaling Jaya  |b Longman  |c 1980 
264 # 4 |c ©1980 
300 # # |a 469 pages  |b illustrations  |c 21 cm 
336 # # |a text  |2 rdacontent 
337 # # |a unmediated  |2 rdamedia 
338 # # |a volume  |2 rdacarrier 
500 # # |a Bahagian 1 
520 # # |a This book is written so that a comprehensive introduction to accounting can be contained in two parts. The reason why this book is divided into two parts is because considering, the students are divided into various levels. Questions have also been raised in terms of 'why' and only 'how' accounting is carried out. In doing this, the use of accounting information to management and other parties is discussed. 
650 # 0 |a Accounting 
856 4 0 |z Click Here to View Status and Holdings.  |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=151182 
998 # # |a 00130##a006.2.2||00250##a002.5.2||00250##b002.5.3||00255##a007.25.3||00260##a002.8.2||00260##b002.8.4||00260##c002.7.6||00264#1a002.8.2||00264#1b002.8.4||00300##a003.4.1||00300##b003.6.1||00300##c003.5.1||00500##a002.17.2||00502##a007.9.2||00520##a007.2||00520##b007.2||00538##a003.16.9||00546##a006.11||00730##a006.2.2||00730##d006.4||00730##f006.10||00730##n006.2.2||00730##p006.2.2||