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The impact of applying transformational and transactional leadership style to…
thernsample is coming from food and beverage employee. This study takes 50 people asrnsample size an

As we know

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Call Number
1975
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The Impact of logo design towards customer's brand image perception: a resear…
it can be concluded that applying certain shapes and colors inrnthe logo design can help hotel indus

Brand image is how a brand perceived by the customer that shaped by certainrnattributes of the company. Corporate Visual Identity (CVI) is a visible elementsrnof a brand

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1974
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Essentials of design concept and equipment selection for successful operation…
Saroso, Pudyotomo A.Maria, Irene

Restaurant customers now spend more than half of the average household food budget on meal purchased outside the home. The major purpose of this study is to identify howrnessentials design concept …

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-
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1000
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Enhancing modified cassava flour (mocaf) to enrich variety of indonesian trad…
Hidayat, Nila K.Riyanti, Isabella

Mocaf is a product derived from cassava flour that uses the principles of cell modification of cassava by fermentation. While Indonesian traditional snack is an important component of the culinary …

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1001
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The Analysis of organization's culture using organizational culture assessmen…
and the culturernas perceived by the employees in the Operational Level and the ManagerialrnLevel. A

The Hospitality and Tourism Industry continuously faced with countless ofrnpressure to adapt themself to the changes in order to be able to perform morerneffectively. This study examined the percep…

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1973
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The Analysis of unique design concept as a strategy in creating restaurant im…
Saroso, Pudyotomo A.Arief, Natasha Stephanie

Concept determines as an idea for a restaurant that create an image in the minds of customer (Katsigris, et al, 2009). This purpose of the research is to analyze how a unique design concept could b…

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1002
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Business opportunities in mobile food delivery and dine-in catering in Jakart…
Saroso, Pudyotomo A.Lawrence, Nathanael Christopher

Traffic condition nowadays has made people stuck to go anywhere even just for lunch. This condition has push local restaurants providing delivery services in order to fulfill the need of market in …

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ISBN/ISSN
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1003
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Alcoholic beverages theft in the bar and restaurant industry - study in Kema…
Subroto, Irwan S.Jusuff, Pradawansa

Theft is a continuing concem in the bar andrestaurant industry. Most of this concern comes from the fact that many bars and restaurants have failed, and will continue tornfail, due to the fact that…

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1004
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The Importance of young people participation in theatre industry as a tool to…
Manik, DewantaLiestyawan, Stefhani Karina

Art theatre performance is an ultimate performance that has been recognized in the world. Unfortunately, art theatre performances in Indonesia are less developed and getrnless attention. Therefore,…

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1005
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Analysis of customer satisfaction in a guest house - case study: Lathysha Gue…
Soeprapto, Vishnuvardhana S.Leli, Stephen

Service is a vital factor in most of hospitality industry. The main purpose of this research is to analyze the guest satisfaction that can be related to the potential establishment development of t…

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1006
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