The restaurant Book

Edisi

-

ISBN/ISSN

0-8160-1248-2

Deskripsi Fisik

xv, 198 hal,; ill 23,5 cm

Judul Seri

-

No. Panggil

647.9'008 WAR t.1

Desain Restoran Kecil - Small Restaurant Design

Edisi

Ed. ke-1

ISBN/ISSN

978-623-01-0075-8

Deskripsi Fisik

vi, 114 hal. : ilus. ; 30 cm

Judul Seri

-

No. Panggil

725.71 ARC d

Psikologi Pelayanan Jasa Hotel, Restaurant dan Kafe

Edisi

-

ISBN/ISSN

978-979-033-500-2

Deskripsi Fisik

106 hlm; ilus : 25 cm

Judul Seri

-

No. Panggil

158 TAN p.1

Implementasi Aplikasi Pemesanan Makanan Berbasis Dekstop dengan Integrasi Bar…

Sumber Gentong Restaurant is a culinary place. The location of this restaurant is on Jl.Abdillah 4, Genitri Hamlet, Titomoyo, Pakis District. So far, food orders are still done manually, so there is an error when calculating the amount to be paid and it takes a lot of time for buyers to wait for the cashier to record all transactions using carbon notes. Sumber Gentong Restaurant also does not h…

Pengaruh Food and Beverage Quality dan Atmosphere of Bar Restaurant terhadap …

This study discusses "The effect of Food and Beverage Quality and Atmosphere of Bar Restaurant on Bar Customer Satisfaction at Harris Hotel and Conventions Malang”. The sample in this study consisted of 40 respondents of bar customers who enjoyed their food and drinks at the Bar Restaurant Harris Hotel and Conventions Malang, at dinner and the authors distributed questionnaires for one week. …

Pengaruh Kepuasan Kerja terhadap Motivasi Kerja Karyawan Rumah Makan Ayam Gor…

The purpose of this study is to determine the effect of job satisfaction on work motivation of employees of Haji Sholeh Fried Chicken Restaurant. The population in this study were all employees of the Fried Chicken Restaurant Haji Sholeh consisting of four branches, namely Pasuruan, Probolinggo, Mojokerto and Malang as many as 160 employees using proportional random sampling technique so the nu…

Analisis food product: studi food cost dan pedoman training

ANALISIS FOOD PRODUCT Study Food Cost dan Pedoman Training Para manager, supervisor dan Senior Cook di hoteldan restoran harus memahami dan dapat melakukan analisis Food Product agar dapat mengelola usaha dengan sebaik - baiknya. Buku ini membahas berbagai masalah yang berhubungan dengan Food Cost, Analisis Konsumsi, Masalah prosedur konversi resep, dan berbagai masalah lain yang terj…

Hospitality: secret skills, attitudes, and performances for restaurant manager

Edisi

Ed.1.

ISBN/ISSN

978-979-29-2673-6

Deskripsi Fisik

viii, 150 hal. : ilus. ; 23 cm

Judul Seri

-

No. Panggil

647.950 688 SUJ h

Food product management di hotel dan restoran

Edisi

Ed. ke-1.

ISBN/ISSN

979-763-075-7

Deskripsi Fisik

xi, 300 hal.: ilus.; 23 cm.

Judul Seri

-

No. Panggil

641.572 BAR f

F dan B service management: untuk sekolah Pariwisata dan pengelola restoran

Edisi

Ed. ke-2.

ISBN/ISSN

979-688-312-0

Deskripsi Fisik

xviii, 308 hal. ilus.

Judul Seri

-

No. Panggil

647.95 GOO f