Hospitality: Secret Skills, Attitudes, and Performances for Restaurant Manager
DAFTAR ISI Bab I Pendahuluan Bab II Pertumbuhan dan Perkembangan Restoran Bab III Sekilas Tentang Operasional Restoran Bab IV Higiene, Sanitasi dan Keselamatan Bab V Restaurant Manager/Maitre …
- Edition
- -
- ISBN/ISSN
- 978-979-29-2673-6
- Collation
- viii, 150p; 16 x 23 cm.
- Series Title
- -
- Call Number
- 647.95 SUJ h
Marketing for Hospitality and Tourism
CONTENTS Part I Defining Hospitality and Tourism Marketing and the Marketing Process 1 Creating Customer Value and Engagement Through Marketing for Hospitality and Tourism 2 Services Marketing C…
- Edition
- 8
- ISBN/ISSN
- 978-1-292-36351-6
- Collation
- 686p.; 21.5 x 27.5 cm.
- Series Title
- -
- Call Number
- R 338.4791068 KOT m
Employability and Skills Handbook for Tourism, Hospitality and Events Students
CONTENTS PART 1 Employability Skills for Tourism, Hospitality, and Events Management 1 Introduction to the Textbook 2 Sector Overviews 3 Graduate Employment 4 Skills for Tourism, Hospitality a…
- Edition
- -
- ISBN/ISSN
- 978-1-138-49394-0
- Collation
- xxix, 414p.; 17.5 x 24.5 cm.
- Series Title
- -
- Call Number
- 910.23 FIR e
Hospitality Marketing
This introductory textbook shows you how to apply the principles of marketing within the hospitality industry. Written specifically for students taking marketing modules within a hospitality cours…
- Edition
- 3
- ISBN/ISSN
- 978-1-138-927-48-3
- Collation
- xxiii, 410p.; 19 x 25 cm.
- Series Title
- -
- Call Number
- 338.47910688 BOW h
Management of Tourism and Hospitality Services
Part I Introduction Tourism and Hospitality Services Part II Tourism and Hospitality Management Functions Part III Design and Delivery of Tourism and Hospitality Services Part IV Crtitical Issue…
- Edition
- 2nd edition
- ISBN/ISSN
- 978-1-4836-9316-3
- Collation
- 417p., Index. 15.5 x 23 cm
- Series Title
- -
- Call Number
- 338.4791068 MEN m
Food & Beverage Service Operational: Job Operation
Bab 1 Pengetahuan Restoran Bab 2 Room Service Bab 3 Pengetahuan Banquet Bab 4 Pengetahuan Menu Bab 5 Pengetahuan Bar
- Edition
- 1
- ISBN/ISSN
- 978-979-29-3462-5
- Collation
- viii, 248p., Biblio., Ill. 19 x 23cm
- Series Title
- -
- Call Number
- 641.2 MER f
Akuntansi Manajemen untuk Hotel dan Restoran
Bab 1 Pengantar Akuntansi Manajemen Bab 2 Tinjauan Akuntansi Keuangan Hotel Bab 3 Laporan Arus Kas Bab 4 Analisis Kinerja Keuangan Hotel Bab 5 Teknik-teknik Forecasting Bab 6 Anggaran Operasio…
- Edition
- 2
- ISBN/ISSN
- 978-979-29-4290-3
- Collation
- xviii, 294p., Biblio., Illust. 19 x 23 cm
- Series Title
- -
- Call Number
- 657.837 WIY a
Dasar-dasar Pengertian Hospitaliti dan Pariwisata
Bab 1 Mengapa Orang Melakukan Perjalanan Wisata bab 2 Daya Tarik Wisata Bab 3 Dasar-dasar Pengertian Pariwisata Bab 4 Pengertian Hospitaliti Bab 5 Apa Pariwisata Suatu Industri? Bab 6 Sara dan…
- Edition
- -
- ISBN/ISSN
- 979-41-4098-8
- Collation
- xx, 236p., Illust., Biblio. 14.5 x 20.5 cm
- Series Title
- -
- Call Number
- 338.4791 YOE d
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