Arika, Sendi (2015) PENGENDALIAN BIAYA FOOD AND BEVERAGE PRODUCT UNTUK MENINGKATKAN KUALITAS MAKANAN DI HOTEL CROWN PRINCE SURABAYA. Diploma thesis, Politeknik NSC Surabaya.
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2 Daftar Isi.pdf Download (77kB) | Preview |
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9 Daftar Pustaka.pdf Download (104kB) | Preview |
Abstract
The purpose of this research is to know the process of cost control from the beginning of the process to the end. And to know about the quality of food that has been product by the ministry of food and beverage product in the Crown Prince Hotel Surabaya.
This research was conducted in a manner. 1) Observation is data collection directly to the site and observed directly to objects in carefully, so the accuracy of the data can be preserve. 2) Interview is giving questions to someone who is responsible in the department product, by
giving the appropriate question topics coverd. 3) Guest comment is data retrival is expressed by consumers from guest comment card that has been given.
Research results can taken the conclusion , that cost control inside the Crown Prince Hotel Surabaya is already good enough, in the control already existing staff in the kitchen, so that cost control can be pressed with either. Meanwhile, the quality of the food in the Crown Prince Hotel Surabaya already pay attention to the quality of the vasic ingredients of rhe food, whether through the selection of the ingredient and the clean lines of the kitchen that fits standard star hotel.
| Item Type: | Thesis (Diploma) |
|---|---|
| Uncontrolled Keywords: | Cost control, Quality of the Food, FB Product, Hotel. |
| Subjects: | H Social Sciences > H Social Sciences (General) H Social Sciences > HY Hospitality & Tourism |
| Divisions: | Hospitality |
| Depositing User: | Mr Dedy Eka Prasetya |
| Date Deposited: | 30 Dec 2017 03:45 |
| Last Modified: | 09 Feb 2018 04:05 |
| URI: | http://repository.nscpolteksby.ac.id/id/eprint/131 |
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