Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Developing the suitable standard service working procedure in order to gain effeciency and effectiveness of work in bouvigne paradijs restaurant

Author
  • Setiawati, Henny
Additional Author(s)
  • Siedharta, Agnes Yunita
Publisher
Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2004
Language
English
ISBN
-
Series
Tugas Akhir No.02010156/HTL/2004
Subject(s)
  • RESTAURANT MANAGEMENT
Notes
  • Appendix
Bibliography
Abstract
-
Physical Dimension
Number of Page(s)
viii, 62 p.
Dimension
30 cm.
Other Desc.
ill.
Summary / Review / Table of Content
No summary / review / table of content available!
Exemplar(s)
# Accession No. Call Number Location Status

Similar Collection

by author or subject
Pengaruh persepsi konsumen pada tingkat kepadatan konsumen, waktu tunggu dan store atmosphere evaluation terhadap minat beli ulang konsumen Pizza Hut di Surabaya
Pengaruh gaya hidup terhadap pengambilan keputusan konsumen dalam memilih cafe lontar pada kelompok anak muda di surabaya
LKP :Facility department Stenden University the Netherlands
Hospitality management
Pengaruh servicescape, service quality terhadap customer satisfaction di Platinum Grill Restaurant Surabaya
Analisa faktor-faktor yang mempengaruhi kestabilan penjualan di Restaurant Prime Steak and Ribs, Surabaya pasca kenaikan BBM
Improving the influence of relationship marketing concerning costumer loyalty in restaurant hotel Savelberg Voorburg
East and West buffet vegetarian