Total quality management for hospitality and tourism
By: "Ford, Robert".
Material type:
BookPublisher: 2012
| Current location | Collection | Call number | Copy number | Status | Date due | Item holds |
|---|---|---|---|---|---|---|
| University of Santo Tomas-Legazpi College of Business Management and Accountancy | Circ. TX 901 .F699 2012 (Browse shelf) | Checked out | 04/05/2022 | |||
| University of Santo Tomas-Legazpi College of Business Management and Accountancy Circulation | Circulation | Circ TX 901 .F699 2012 c1 (Browse shelf) | 1 | Available | ||
| University of Santo Tomas-Legazpi College of Business Management and Accountancy Circulation | Circulation | Circ TX 901 .F699 2012 c2 (Browse shelf) | 2 | Available | ||
| University of Santo Tomas-Legazpi College of Business Management and Accountancy Circulation | Circulation | Circ. TX 901 .F699 2012 c3 (Browse shelf) | 3 | Available |
Total holds: 0
Browsing University of Santo Tomas-Legazpi College of Business Management and Accountancy Shelves , Shelving location: Circulation , Collection code: Circulation Close shelf browser
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| Circ. TX 811 .C45 1973 The fresh fruit and vegetable book | Circ. TX 819 .A1 .S84 1987 The top one hundred pasta, sauces/ | Circ.TX9 11.3.M27.B279 2019 Club Management | Circ TX 901 .F699 2012 c1 Total quality management for hospitality and tourism | Circ TX 901 .F699 2012 c2 Total quality management for hospitality and tourism | Circ. TX 901 .F699 2012 c3 Total quality management for hospitality and tourism | Circ. TX 911 .L412 2009 c1 A survival guide for culinary art professionals/ |
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