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Food and beverage service, and planning
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| Format: | Book |
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| Published: |
2018
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MARC
| LEADER | 00000njm a2000000a 4500 | ||
|---|---|---|---|
| 001 | oai:repository.ui.edu.ng:123456789/11018 | ||
| 042 | |a dc | ||
| 720 | |a Apata, O. C. |e author | ||
| 260 | |c 2018 | ||
| 024 | 8 | |a 978-978-50272-2-7 | |
| 024 | 8 | |a ui_inbk_apata_food_2018 | |
| 024 | 8 | |a In: Okhiria, O. (eds.) Sustaining Hospitality and Tourism Industry in a Challenging Economy, pp. 42-49 | |
| 024 | 8 | |a https://repository.ui.edu.ng/handle/123456789/11018 | |
| 245 | 0 | 0 | |a Food and beverage service, and planning |