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Title: Food product management di hotel dan restoran / Bartono PH., Ruffino EM ; editor, Dhewiberta Hardjono, Author: Bartono PH|Ruffino EM|Dhewiberta Hardjono.
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Bartono,P.H dan Ruffino,E.M. 2005. Food Product Management di Hotel dan Restoran. Yogyakarta: C.V Andi Offset Goeldner and Ritchie. (2006). "Gastronomy An Opportunity for Malaysian Culinary Educators". International Education Studies. Vol.2 No.2 Minantyo, Hari. 2011. Dasar-dasar Pengolahan Makanan (Food Product Fundamental).
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Collection Location: Perpustakaan Pusat: Edition: Call Number: 658.5 BAR f: ISBN/ISSN: 979-763-075-7: Author(s) Bartono I. Ruffino: Subject(s) Manajemen produksi
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Mbote foodstuffs are usually used only as a snack, not much processed into another food product. Food innovation that raise local potention is needed to increase local food value in the midst of imported food products. This study uses laboratory experiments at the Food and Beverage Laboratory of Ciputra University. Nutrient content mbote seasoned flour tested in Research and Industry.
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Food Product Management Di Hotel dan Restoran - Oleh: Bartono - Manajemen Food Product sebagai ilmu terapan merupakan pengetahuan taktis yang harus dikuasai setiap Chef yang memiliki tanggung jawab sangat kompleks, seiring perubahan dan pergeseran nilai di dunia pariwisata. Pengelolaan yang meliputi sumber daya manusia (SDM), alat, material, produksi, finansial, sistem-sistem, dan lingkungan.
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(2005). Food Product Management di Hotel dan Restoran , Yogyakarta: CV Andi Offset Benton, Douglas (1999). Applied Human Relationship An Organizational Approach. Publisher.. Sukmasary,M. (2008). Manfaat Hasil Belajar Manajemen Hotel Dan Restoran Pada Kesiapan Praktek Kerja Lapangan Mahasiswa Program Studi S-1 Manajemen indistri caytering.
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Perkembangan industri pariwisata baik berupa hotel, restoran, dan tempat-tempat rekreasi lainnya turut mengiringi perkembangan pariwisata di Bali.. Bartono, P.H & Ruffino, E.M. (2005). Food Product Management Di Hotel Dan Restoran. Yogyakarta: ANDI. Bulan, T. P. L. (2015). Pengaruh Modal Kerja terhadap Tingkat Profitabilitas pada PT Adira.
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Klasifikasi: 658.5: Judul: FOOD PRODUCT MANAGEMENT DI HOTEL DAN RESTORAN: Edisi: No. Panggil: 658.5 BAR f.. KENDENG: ISBN/ISSN: 979-763-075-7: Pengarang: BARTONO.P.H.
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Food Product Management di Hotel dan Restoran. Share to: Bartono PH. - Personal Name Ruffino E.M. - Personal Name. Buku ini membahas masalah dapur dalam operasional dan manajerial. Availability. 154/bc2/2010: 658.5 BAR f: Politeknik Sahid (Rak 5 (rak simpan)) Available: 154/bc1/2010: 658.5 BAR f:
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Food Product Management di Hotel dan Restoran . Share to: Hibah KAMI UMN Statement of Responsibility. Author(s) Bartono PH - Personal Name Ruffino E.M. - Personal Name. Grade (for Thesis) Edition. edisi pertama. Call Number. 658.5 Bar f. ISBN/ISSN. 9789797630751. Subject(s) MANAGEMENT OF PRODUCTION. Classification. 658.5. Series Title. GMD. Text.
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