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Authoritative coverage of every aspect of resort management and operation The resort industry is booming, increasing the demand for energetic management personnel well–versed in the unique issues and problems of resort management and operations. From activity programming, guest safety, and security to corporate and meeting planning, the management of seasonal employees, and more, Resorts: M…
Inilah buku yang menguraikan penyelenggarakan event melalui pendekatan manajemen proyek, sehingga tercipta suatu sistem yamg memudahkan manajer event perusahaan untuk meneliti, merancang, merencanakan, mengkoordinir, dan mengevaluasi setiap event perusahaan agar diperoleh tingkat keuntungan yang lebih besar. Buku ini membahas topik-topik kunci, yaitu memilih tempat penyelenggaraan event, mencar…
Buku ini merefleksikan cara berpikir paripurna: sebagai inisiator, motivator, creator, konsultan, yang memperhatikan detail, dan bekerja dengan perencanaan dan tenggang waktu yang cukup ketat.
Human Resource Management for the Hospitality and Tourism Industries 2nd Edition, takes an integrated look at HRM policies and practices in the tourism and hospitality industries. Utilising existing human resource management (HRM) theory and practice, it contextualises it to the tourism and hospitality industries by looking at the specific employment practices of these industries, such as how t…
Buku Akuntansi Manajemen untuk Hotel dan Restoran Edisi 2 ini terdiri dari 15 bab: Tinjauan Akuntansi Manajemen, Tinjauan Akuntansi Keuangan Hotel, Laporan Arus Kas, Analisis Kinerja Keuangan Hotel, Teknik-teknik Forecasting, Anggaran Operasional, Anggaran Kas, Pemantauan Anggaran, Pengendalian Harga Pokok Makanan dan Minuman, Perilaku Biaya untuk Pengambilan Keputusan, Cost Volume Profit Analy…
Offers an insight into issues within employee relations, with especial reference to the hospitality industry. This text incorporates previously unpublished data, and provides cases and summary points at the end of each chapter.
Buku ini secara detil memberikan penjelasan dan teknis kerjastewar, mulai dari pengertian, pengelolaan manajemen, ruang lingkup pekerjaan, struktur organisasi dan tanggung-jawab masing-masingnya. Mengenal berbagai jenis peralatan restoran, pembersihan, pemeliharaan dan perawatan, penyimpanan,hyegine& sanitasi serta mengoperasikan berbagai peralatan stewarding.