| 000 | 01406nam a2200241 4500 | ||
|---|---|---|---|
| 001 | vtls003054040 | ||
| 003 | MY-SjTCS | ||
| 005 | 20200306170513.0 | ||
| 008 | 070705s2006 my a t 000 0 eng | ||
| 039 | 9 |
_a201809071429 _bVLOAD _c201809071233 _dVLOAD _y200707051218 _zfadilah |
|
| 082 | 0 | 4 | _aH176 |
| 245 | 0 | 0 |
_aTechnical industrial study _pBDH 22 _n(Y) |
| 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 | _aAnalysis of service quality at third floor restaurant / Yenny Febrian - Improving manpower planning at the Café in Hyatt Regency, Johor Bahru / Yong Lee Ting - Analysis of workflow of third floor restaurant / Yuda Bustara Adi - Maintaining and improving quality service of fountain lounge at Grand Hyatt, Jakarta / Yuli Venita | ||
| 610 | 2 | 0 |
_aTaylor's College. _bSchool of Hospitality and Tourism _9200300 |
| 700 | 0 |
_aYenny Febrian. _tAnalysis of service quality at third floor restaurant. _9286452 |
|
| 700 | 1 |
_aYong, Lee Ting. _tImproving manpower planning at the Café in Hyatt Regency, Johor Bahru. _9286453 |
|
| 700 | 0 |
_aYuda Bustara Adi. _tAnalysis of workflow of third floor restaurant. _9286454 |
|
| 700 | 0 |
_aYuli Venita. _tMaintaining and improving quality service of fountain lounge at Grand Hyatt, Jakarta. _9286455 |
|
| 999 |
_c63001 _d63001 |
||