PENGURUSAN PEMASARAN DAN OPERASI RESTORAN Panduan Untuk Pengusaha Restoran
Chapter 1; Restaurant business environment - Chapter 2; Getting to know customers - Chapter 3; Products - Chapter 4; Location and atmosphere - Chapter 5; Promotion - Chapter 6; Pricing - Chapter 7; Restaurant marketing strategic planning - Chapter 8; Operations and facilities - Chapter 9; Food hygie...
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| Main Author: | |
|---|---|
| Format: | Book |
| Language: | Malay |
| Published: |
Shah Alam, Selangor
Pusat Penerbitan Universiti (UPENA), UiTM
2006
©2006 |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9833643515 |q paperback |
| 020 | # | # | |a 9789833643516 |q paperback |
| 040 | # | # | |a NIC |b eng |c NIC |d UiTM |e rda |
| 041 | 0 | # | |a may |
| 090 | 0 | 0 | |a TX911.3.M27 |b A41 2006 |
| 100 | 1 | # | |a Ali Mohamad Nor |d 1962- |e author |
| 245 | 1 | 0 | |a PENGURUSAN PEMASARAN DAN OPERASI RESTORAN |b Panduan Untuk Pengusaha Restoran |c Ali Mohamad Nor |
| 264 | # | 1 | |a Shah Alam, Selangor |b Pusat Penerbitan Universiti (UPENA), UiTM |c 2006 |
| 264 | # | 1 | |c ©2006 |
| 300 | # | # | |a x, 98 pages |b illustrations |c 23 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 Chapter 1; Restaurant business environment - Chapter 2; Getting to know customers - Chapter 3; Products - Chapter 4; Location and atmosphere - Chapter 5; Promotion - Chapter 6; Pricing - Chapter 7; Restaurant marketing strategic planning - Chapter 8; Operations and facilities - Chapter 9; Food hygiene and safety - Chapter 10; Food cost control management. |
| 650 | # | 0 | |a Restaurant management |
| 650 | # | 0 | |a Marketing |x Management |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=388813 |
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