PENGURUSAN PEMASARAN DAN OPERASI RESTORAN Panduan Untuk Pengusaha Restoran

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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Bibliographic Details
Main Author: Ali Mohamad Nor 1962- (Author)
Format: Book
Language:Malay
Published: Shah Alam, Selangor Pusat Penerbitan Universiti (UPENA), UiTM 2006
©2006
Subjects:
Restaurant management
Marketing > Management
Online Access:Click Here to View Status and Holdings.
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MARC

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020 # # |a 9833643515  |q paperback 
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040 # # |a NIC  |b eng  |c NIC  |d UiTM  |e rda 
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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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