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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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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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Food Product Management di Hotel dan Restoran. Barton Ph, E. Ruffino. Published 2005. Business. Materi Materi yang dibahas dalam buku ini adalah : manajemen SDM pengelolah makanan , manajemen peralatan dapur , manajemen material bahan olahan , manajemen produksi makanan , manajemen biaya produksi makanan , manajemen sistem , manajemen lingkungan.
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Food Product Management di Hotel dan Restoran.. Bartono dan Ruffino. (2006). Food Product Management di Hotel dan Restoran. Yogyakarta: C.V Andi Offset. Jan 2006; R Darmadi; Darmadi, R. (2019.
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Food Product Management di Hotel dan Restoran. Jan 2005; Bartono; E M Ruffino; Bartono, & Ruffino.E.M. (2005). Food Product Management di Hotel dan Restoran. Yogyakarta: Andi. Metodelogi.
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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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(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.