Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Analisa penerapan sistem Hazard Analysis Critical Control point (HACCP) di Restoran Portofino, Hotel Shangri-La, Surabaya

Author
  • Arifin, Rudyanto
Additional Author(s)
  • Kristanto, Yogy
Publisher
Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2011
Language
Indonesian
ISBN
-
Series
Skripsi No. 33010284/MAN/2011
Subject(s)
  • HOTEL MANAGEMENT
  • RESTAURANT MANAGEMENT
  • FOOD-SAFETY MEASURES
Notes
  • Appendix : p. 152 - 169
Bibliography : p. 151
Abstract
-
Physical Dimension
Number of Page(s)
xxiv, 169 p.
Dimension
30 cm.
Other Desc.
-
Summary / Review / Table of Content
No summary / review / table of content available!
Exemplar(s)
# Accession No. Call Number Location Status
1.03938/11(T) 647.95068 Ari A-Unavailable : Removed

Similar Collection

by author or subject
Pengaruh service value fron office terhadap terjadinya repeat customer pada hotel Kartika Wijaya di Batu-Malang
Laporan penilaian hotel Raya Bromo di Probolinggo
Analisa perilaku proses keputusan pembelian konsumen antara repeated booker untuk organisasi profit dan nonprofit yang menggunakan fasilitas banquet di hotel X di Surabaya
Analisa sanitasi dan higienitas restoran sea master di Surabaya
Examining the existing standard service procedure and planning a suitable training program to create a better service performance in restaurant paradijs
LKP: Shangri-La hotel Surabaya
Perancangan sistem manajemen operasi dan strategi bisnis di Restaurant X berdasarkan analisa pasar yang terpadu
Analisa ekuitas merek Hachi Hachi Bistro di kalangan mahasiswa Universitas Kristen Petra