Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Analisa penerapan food cost control process dengan CVP analysis guna mengoptimalkan profit di Golden Restaurant Kediri

Author
  • Ivonne
Additional Author(s)
  • Ariyani, Irma
Publisher
Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2006
Language
Indonesian
ISBN
-
Series
Tugas Akhir No.01010230/HTL/2006
Subject(s)
  • RESTAURANT MANAGEMENT
Notes
  • Appendix
Bibliography
Abstract
-
Physical Dimension
Number of Page(s)
xxvii, 121 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
1.01414/06(T) - 647.95068 Ivo A-Unavailable : Removed

Similar Collection

by author or subject
Perancangan interior Gereja Katolik St. Stefanus di Tandes, Surabaya
Peranan motivasi dan lingkungan kerja dalam meningkatkan produktivitas kerja karyawan bagian produksi pada perusahaan keramik PT Metropol Megah di Tulung Agung
LKP : Megatika International Jakarta
Analyzing the market segmentation between a la carte and work buffet based on price, service and menu at ni hao restaurant Groningen
Pengaruh dimensi kualitas layanan terhadap perilaku beralih di restoran eaton di Surabaya
Analisis komponen kinerja karyawan di restoran qua-li Surabaya
Pengaruh lokasi, interior, dan promosi terhadap keputusan pembelian konsumen di Takigawa Resto Surabaya Town Square
Maximizing customer satisfaction by conducting strength and weakness analysis of marketing mix