Please use this identifier to cite or link to this item:
http://thuvien.due.udn.vn:8080/dspace/handle/TVDHKT/15756Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | June payne, ... | vi |
| dc.date.accessioned | 2014-06-04T11:28:29Z | - |
| dc.date.available | 2014-06-04T11:28:29Z | - |
| dc.date.issued | 2009 | vi |
| dc.identifier.uri | http://thuvien.due.udn.vn:8080/dspace/handle/TVDHKT/15756 | - |
| dc.description.abstract | Cách nhìn các nguyên lý tổng quan toàn diện nhất trong hoạt động dịch vụ thực phẩm | vi |
| dc.language.iso | en | vi |
| dc.publisher | Prentic Hill | vi |
| dc.subject | Kinh doanh | vi |
| dc.subject | Thực phẩm | vi |
| dc.title | Foodservice Management: Principles and Practices | vi |
| dc.type | Book | vi |
| Appears in Collections: | Kinh Tế | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| 19113_thuvienso.info.pdf | 18.12 MB | Adobe PDF |  Sign in to read |
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