Marketing for hospitality and tourism

For courses in Hospitality Marketing, Tourism Marketing, Restaurant Marketing, or Hotel Marketing. Marketing for Hospitality and Tourism, 8e is the definitive source for hospitality marketing courses. Taking an integrative approach, this highly visual, four-color book discusses hospitality marketing from a team perspective, examining each hospitality department and its role in the marketing mec…

Sustainability communication: interdisciplinary perspectives and theoretical …

Modern and professional communication is required to realise the goal of sustainability in society. This book develops a theoretical and empirical framework, integrating interdisciplinary perspectives from communications theory, psychology, sociology, educational sciences, systems theory and constructivism. Its aim is to inform the establishment of sustainability communication. Complementing th…

Restaurant service basics

An excellent training tool for both hospitality programs and working restaurant managers, Restaurant Service Basics, 2nd Edition considers the entire dining experience in situations ranging from formal to casual. Step-by-step instructions guide readers through service functions. Different types of service: French, American, English, Russia, Family-style, and Banquet are explained in detail, alo…

Housekeeping management

The second edition of Housekeeping Management is written from a management perspective of the executive housekeeper in the lodging industry. The overarching concept of the text spotlights three major areas of expertise required for the success of lodging professionals: management of resources, administration of assets, and knowledge of technical operations. The text explores the role of the ho…

Hotel and lodging management: an introduction

The updated edition of the complete resource for a successful career in hotel and lodging management Hotel and Lodging Management, Second Edition prepares readers to succeed as managers in the hotel and lodging industry, while developing a solid foundation for a long and successful career. This comprehensive resource combines detailed presentations of each department in a hotel or lodging esta…

The professional chef: the culinary institute of America

The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring che…

Professional cooking

The Ninth Edition of Professional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that ar…

Manajemen stewarding: pariwisata dan perhotelan

Edition

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ISBN/ISSN

978-602-6948-71-7

Collation

x, 130 p. : ill. ; 23 cm.

Series Title

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Call Number

647.94068

Manajemen Perhotelan

Edition

-

ISBN/ISSN

-

Collation

-

Series Title

-

Call Number

647.94068

Hukum dan etika media massa: Panduan pers, penyiaran, dan media siber

Buku ini mengulas secara komprehensif regulasi pers, penyiaran, serta media siber, termasuk undang-undang, kode etik jurnalistik, dan tanggung jawab sosial media. Selain itu, dibahas pula tantangan etis dan hukum yang muncul seiring perkembangan teknologi informasi dan digitalisasi media. Dengan pendekatan teoritis dan praktis, buku ini menjadi panduan penting bagi jurnalis, praktisi media, mah…