Vol 3 No 1 (2022): Mei 2022

Artikel

• KINERJA LINEN ATTENDANT DALAM PENANGANAN PARSTOCK DI GRAND ORCHID HOTEL SOLO

  Pontianus Kuswiyata, Erna Wigati

  1-9

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• UPAYA MENINGKATKAN KINERJA WAITER ATAU WAITRESS DALAM MENUNJANG KEBERHASILAN OPERASIONAL FOOD AND BEVERAGE SERVICE TERHADAP DAMPAK PENJUALAN DI HOTEL GRAND KEISHA YOGYAKARTA

  Fera Dhian Anggraini, Lulux Beru Utami

  10-18

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• PERENCANAAN KEBERLANGSUNGAN BISNIS DI MASA PANDEMI

  Sukma Rahmawati, Antin Okfitasari, Septi Wulandari

  19-29

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• Pentingnya Kualifikasi Dasar Kemampuan Kepemimpinan dalam Rekrutmen Karyawan di Bidang Industri Pariwisata

  Joseph Aldo Irawan, Aji Kusumah Ramdhani, Izza Ulumuddin Ahmad Asshofi

  30-40

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• PELAKSANAAN JOB DESCRIPTION CHEF DE PARTIE TERHADAP KELANCARAN OPERASIONAL COLD KITCHEN DI SOLO PARAGON HOTEL & RESIDENCES

  Ashari Winda Nastuti, Wahyu Tri Hastiningsih, Anita Andriantini Mulia

  41-45

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• A Design of Hospitality Management Materials in Improving Hardskills and Softskills of Hotel Employees in Semarang by D4 Hospitality Management at Dian Nuswantoro University Semarang

  Emik Rahayu, Cindy Citya Dima

  46-55

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