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  <title>Hotel Management :</title>
  <subTitle>Manajemen Perhotelan</subTitle>
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 <name type="Personal Name" authority="">
  <namePart>Richard Komar</namePart>
  <role>
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  <place>
   <placeTerm type="text">Jakarta</placeTerm>
   <publisher>Grasindo</publisher>
   <dateIssued>2006</dateIssued>
  </place>
 </originInfo>
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  <languageTerm type="code">id</languageTerm>
  <languageTerm type="text">Indonesia</languageTerm>
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 <subject authority="">
  <topic>Hotel Management</topic>
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 <subject authority="">
  <topic>Pengertian Hotel Management</topic>
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 <subject authority="">
  <topic>Manajemen Perhotelan</topic>
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 <subject authority="">
  <topic>Kategori, Tipe Kamar dan Fasilitas Hotel</topic>
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 <subject authority="">
  <topic>Klasifikasi Hotel Bintang</topic>
 </subject>
 <subject authority="">
  <topic>Table Manners</topic>
 </subject>
 <subject authority="">
  <topic>Food Service</topic>
 </subject>
 <subject authority="">
  <topic>Tatanan Meja - Table Set Up</topic>
 </subject>
 <subject authority="">
  <topic>Bentuk-bentuk serbet</topic>
 </subject>
 <subject authority="">
  <topic>Syarat Sanitasi Bagi Karyawan Penjamah Makanan</topic>
 </subject>
 <subject authority="">
  <topic>Keselamatan Kerja</topic>
 </subject>
 <subject authority="">
  <topic>Tata Cara Bertelepon</topic>
 </subject>
 <classification>647.94068</classification>
 <identifier type="isbn">9797595560</identifier>
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