000			01840nam a2200253 4500
001			vtls003053905
003			MY-SjTCS
005			20200306170510.0
008			070629s2006 my a t 000 0 eng
039		9	_a201809071428 _bVLOAD _c201809071233 _dVLOAD _c200706291142 _dfadilah _y200706291140 _zfadilah
082	0	4	_aH167
245	0	0	_aTechnical industrial study _pBDH 22 _n(A)
260			_cJune, 2007
300			_a1 v. (various pagings) _bill. ; _c30 cm.
500			_aCover title
500			_aTechnical industrial reports submitted to Taylor's College, School of Hospitality and Tourism.
505			_aImproving service and product knowledge of food and beverage staff of Veligandu Island Resort, Maldives / Adam Rasheed - Study and analysis about bar operatiion standard of Lobby Lounde in Pelangi Beach & Spa, Langkawi / AKM Minul Haque - Study and analysis of manpower allocation in 789 restaurant, Kuala Lumpur / Aldy Jafar - Manpower planning in Burgundy, Grand Hyatt Jakarta, Indonesia / Amrit Ashok Harjani - Study of the open kitchen concept and its layout in prego : the Westin, Kuala Lumpur / Aravindh s/o Perumal.
610	2	0	_aTaylor's College. _bSchool of Hospitality and Tourism _9200300
700	0		_aAdam Rasheed. _tImproving service and product knowledge of food and beverage staff of Veligandu Island Resort, Maldives. _9286364
700	0		_aAKM Minul Haque. _tStudy and analysis about bar operatiion standard of Lobby Lounde in Pelangi Beach & Spa, Langkawi. _9286365
700	0		_aAldy Jafar. _tStudy and analysis of manpower allocation in 789 restaurant, Kuala Lumpur. _9286366
700	0		_aAmrit Ashok Harjani. _tManpower planning in Burgundy, Grand Hyatt Jakarta, Indonesia. _9286367
700	0		_aAravindh s/o Perumal. _tStudy of the open kitchen concept and its layout in prego : the Westin, Kuala Lumpur. _9286368
999			_c62957