Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Analisa pengendalian persediaan bahan baku dengan metode Economic Order Quantity (EOQ) pada Dream of Kahyangan Art Resto Surabaya

Author
  • Yanuar, Franky
Additional Author(s)
  • Irawan, David
Publisher
Surabaya: Fakultas Ekonomi Program Manajemen Perhotelan Program Studi Manajemen UK Petra, 2011
Language
Indonesian
ISBN
-
Series
Skripsi No. 33010239/MAN/2011
Subject(s)
  • RESTAURANTS MANAGEMENT
  • INVENTORY CONTROL
Notes
  • Appendix : p. 57 - 96
Bibliography : p. 54 - 56
Abstract
-
Physical Dimension
Number of Page(s)
xiii, 96 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
1.03280/11(T) 647.95068787 Yan A-Unavailable : Removed

Similar Collection

by author or subject
Pengaruh kualitas layanan internal terhadap kepuasan karyawan di Platinum Grill Restaurant Surabaya
Strength and weakness analysis based on marketing mix in teppanyaki area of osaka restaurant roosenda al, the netherlands
Perancangan sistem hazard analysis critical control point di PT X
Pengoptimalan bahan baku untuk produksi bola dengan metode experiment design di PT. Asia Pramulia
Perancangan restaurant specialist nasi goreng di salah satu kawasan Surabaya Barat
The Effect of the leadership style and employee service quality on the customer satisfaction in The Oriental Swan Restaurant, Soesterberg, The Netherlands
Menentukan perencanaan bahan baku secara tepat dan efisien di PT Gungarta Manunggal
Faktor-faktor menu knowledge yang membentuk consumer beliefs pada konsumsi italian cuisine di Surabaya