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The complete ideal's guide : direct marketing
Buku ini menjelaskan apa itu direct marketing dan bagaimana konsepnya berbeda dari pemasaran tidak langsung (indirect marketing) yang menggunakan perantara seperti media massa.
- Edition
- -
- ISBN/ISSN
- 979-3464-33-X
- Collation
- xxvi, 403 p. : ill. ; 23 cm.
- Series Title
- -
- Call Number
- 658.8 BLY c
Akuntansi internasional = international accounting buku 1
Secara keseluruhan, buku ini memberikan pemahaman komprehensif mengenai konsep dan praktik akuntansi lintas negara, sehingga menjadi rujukan bagi mahasiswa dan praktisi yang ingin memahami dinamika akuntansi dalam lingkungan bisnis internasional.
- Edition
- ed. 5
- ISBN/ISSN
- 979-691-255-4
- Collation
- Ix, 294 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- 657.95 CHO at
Akuntansi internasional = international accounting buku 2
Secara keseluruhan, buku ini memberikan pemahaman komprehensif mengenai konsep dan praktik akuntansi lintas negara, sehingga menjadi rujukan bagi mahasiswa dan praktisi yang ingin memahami dinamika akuntansi dalam lingkungan bisnis internasional.
- Edition
- ed. 5
- ISBN/ISSN
- 979-691-256-2
- Collation
- xii, 324 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- 657.95 CHO at
Sistem informasi akuntansi : Accounting information systems buku 2
Buku ini membahas konsep, peran, dan penerapan Sistem Informasi Akuntansi (SIA) dalam organisasi modern. Romney dan Steinbart menjelaskan bagaimana SIA dirancang untuk mengumpulkan, memproses, menyimpan, dan menyajikan informasi yang diperlukan dalam pengambilan keputusan bisnis. Buku ini juga mengulas pentingnya integrasi teknologi dalam akuntansi, termasuk pengendalian internal, keamanan data…
- Edition
- ed. 9
- ISBN/ISSN
- 979-691-178-7
- Collation
- xxvi, 462 p. : ill. ; 26 cm.
- Series Title
- -
- Call Number
- 657.9 ROM at
Financial accounting theory and analysis: text and cases
Financial Accounting Theory and Analysis: Text and Cases explores the evolution, principles, and applications of financial accounting theory in modern business environments. The book explains how accounting standards are developed and why companies choose specific accounting methods. It also examines how accounting information is used by investors, creditors, regulators, and managers in economi…
- Edition
- ed. 10
- ISBN/ISSN
- 978-0-470-64628-1
- Collation
- xi, 612 p. ; 25 cm.
- Series Title
- -
- Call Number
- 657.48 SCH f
Crisis communication: managing stakeholder relationship
Crises come in many shapes and sizes, including media blunders, social media activism, extortion, product tampering, security issues, natural disasters, accidents, and negligence – just to name a few. For organizations, crises are pervasive, challenging, and catastrophic, as well as opportunities for organizations to thrive and emerge stronger.
- Edition
- -
- ISBN/ISSN
- 978-1-138-34624-6
- Collation
- xxi, 319 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- 659.2 DIE c
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…
- Edition
- ed. 2
- ISBN/ISSN
- 978-1-118-07179-3
- Collation
- xv, 264 p. : ill. ; 25 cm.
- Series Title
- -
- Call Number
- 647.94068 CAS h
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…
- Edition
- ed. 2
- ISBN/ISSN
- 978-0-470-10785-0
- Collation
- xii, 196 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- 642.6 DAH r
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…
- Edition
- ed. 9
- ISBN/ISSN
- 978-1-119-58596-1
- Collation
- xix, 1083 p. : ill. ; 28 cm.
- Series Title
- -
- Call Number
- 641.5 GIS p
A guide to business mathematics
A Guide to Business Mathematics provides a valuable self-study guide to business practitioners, business students and the general reader to enable them to gain an appropriate insight into the mathematics used in business. This book offers an accessible introduction to essential mathematics for the business field.
- Edition
- -
- ISBN/ISSN
- 978-1-032-31116-6
- Collation
- xxi, 390 p. : ill. ; 24 cm.
- Series Title
- -
- Call Number
- 650.0151 ORE g
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