Please take a moment to complete this survey below

Library's collection Library's IT development Cancel

Analisa penerapan sistem Hazard Analysis Critical Control point (HACCP) di Restoran Portofino, Hotel Shangri-La, Surabaya

Author
  • Arifin, Rudyanto
Additional Author(s)
  • Kristanto, Yogy
Publisher
Surabaya: Fakultas Ekonomi Jurusan Manajemen Perhotelan UK Petra, 2011
Language
Indonesian
ISBN
-
Series
Skripsi No. 33010284/MAN/2011
Subject(s)
  • HOTEL MANAGEMENT
  • RESTAURANT MANAGEMENT
  • FOOD-SAFETY MEASURES
Notes
  • Appendix : p. 152 - 169
Bibliography : p. 151
Abstract
-
Physical Dimension
Number of Page(s)
xxiv, 169 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
1.03938/11(T) 647.95068 Ari A-Unavailable : Removed

Similar Collection

by author or subject
Analisa pengaruh orientasi kerja terhadap kepuasan kerja karyawan dengan pedekatan "instrumentally, solidaristic, dan bureaucratic" (studi kasus pada siam bistro zigazaga restaurant Surabaya)
Analisa proses produksi menggunakan sistem analisa bahaya dan titik kritis terhadap produk black forest cake di toko Deli hotel Majapahit Mandarin Oriental Surabaya
Analisis faktor faktor yang mempengaruhi loyalitas pelanggan Es Krim Zangrandi
"Strength and weaknesses of paradijs restaurant de pettelaar"
Analisa perbandingan harapan antara pelanggan teenager dan young adult terhadap aspek fasilitas fisik (tangible) restaurant cepat saji, KFC dan McDonald's, di Surabaya
Analyzing customer loyalty through relationship marketing in restaurant Lucky City Hoofddorp-Netherlands
Analisa pengaruh kompensasi keuangan dan non keungan terhadap prestasi kerja karyawan di Hotel Ayana Resort and Spa, Bali
Quantity