Analisis Control Cycle dalam Mengoptimalkan Biaya Makanan di Main Kitchen Grand Pasundan Convention Hotel Bandung
Abstract
Keywords
Full Text:
PDF (Bahasa Indonesia)References
Chair, Ira Meirina & Heru Pramudia. 2017. Hotel Room Division Management. Jakarta : Kencana.
Cousins, John, Davis Foskett, and Cailein Grillespie. (2002). Food and Beverage Management. England : Pearson Education Limited.
Davis, Bernard, dkk. 2008, Food and Beverage Management. Oxford : Linacre House, Jordan Hill, Oxford OX2 8DP.
Dessler Gary, (2009). Manajemen Sumber Daya Manusia Edisi Kesepuluh Jilid Dua. , Jakarta : PT Indeks.
Dittmer, Paul R. and J. Desmond Keefe III, 2009.Principles of Food , Beverage, and Labor Cost Control. New Jersey : John Waley& Sons Inc.
Fadiati, Ari. 2011. Mengelola Usaha Jasa Boga yang Sukses. Bandung : PT. Remaja Rosdakarya Offset.
Miller, Jack E., David K. Hayes, and Lea R. Dopson. 2002. Food and Beverage Cost Control : Second Edition. New York : John Willey & Sons Inc.
Siagian, Sondang P. 2010. Manajemen Sumber Daya Manusia Cetakan Kedelapan Belas. Jakarta : PT. Bumi Aksara.
Widanaputra, A.A. GP., dkk. 2009. Akuntansi Perhotelan Pendekatan Sistem Informasi. Yogyakarta : Graha Ilmu.
Wiyasha, I.B.M.. 2011. Food and Beverage Cost Control untuk Hotel dan Restoran. Yogyakarta :Andi.
DOI: https://doi.org/10.17509/gastur.v5i2.22220
Refbacks
- There are currently no refbacks.
View My Stats