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  <title>Manajemen Sistem Penyelenggaraan Makanan Institusi Dasar</title>
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 <name type="Personal Name" authority="">
  <namePart>Rohanta Siregar</namePart>
  <role>
   <roleTerm type="text">Primary Author</roleTerm>
  </role>
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  <namePart>Manuntun Rotua</namePart>
  <role>
   <roleTerm type="text">Primary Author</roleTerm>
  </role>
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 <genre authority="marcgt">bibliography</genre>
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  <place>
   <placeTerm type="text">Jakarta</placeTerm>
   <publisher>EGC</publisher>
   <dateIssued>2017</dateIssued>
  </place>
 </originInfo>
 <language>
  <languageTerm type="code">Ind</languageTerm>
  <languageTerm type="text">Indonesia</languageTerm>
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 <physicalDescription>
  <form authority="gmd">Mata Kuliah Perilaku Berkarya</form>
  <extent>xiv, 122 hlm.; ilus.; 16x24 cm</extent>
 </physicalDescription>
 <note>Makanan merupakan bahan selain obat yang mengandung zat-zat gizi dan atau unsur-unsur ikatan kimia yang dapat diubah menjadi zat gizi oleh tubuh yang berguna bagi manusia. Makanan yang baik berasal dari bahan makanan yang berkualitas baik diperoleh jika perencanaan kebutuhan bahan makanan telah dilakukan dengan baik dan benar.</note>
 <note type="statement of responsibility"></note>
 <subject authority="">
  <topic>Gizi</topic>
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 <subject authority="">
  <topic>Manajemen - Makanan</topic>
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 <classification>642.5 MAN m</classification>
 <identifier type="isbn">9789790445611</identifier>
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