Mata Kuliah Manajemen Institusi Layanan Makanan (3 SKS)

Deskripsi Mata Kuliah :

Pembahasan dan penerapan konsep dasar manajemen institusi penyelenggaraan makanan

Capaian Mata Kuliah :
Sumber Rujukan :
  1. Birchfield,JC. 2008. Design and Layout of Food service Facilities 3rd Ed. NewJersey
  2. Katsigris,C., ThomasC. 2009. Design and Equipment for Restaurants and Foodservice, a management review 3rd Ed.NewJersey
  3. Palacio,JP., Theis,M. 2011. Introduction to Foodservice,11th Ed. NewJersey
  4. Payne-Palacio, June, and Theis, Monica. 2012. Foodservice Management Principles and Practicess 12th Edition. NewJersey
  5. Puckett, Ruby P. 2004. Food Service Manual for Health Care Institutions Third Edition. SanFrancisco
  6. Kemenkes. 2013. Pedoman Pelayanan Gizi Rumah Sakit. Kemenkes RI
  7. Jack E Miller, Lea R Dopson, David K Hayes. 2005. Food and Beverage Cost Control 3rd edition. New Jersey
  8. Andrew Hale Feinstein, John M. Stefanelli. 2008. Purchasing Selection And Procurement For The Hospitality Industry 7thEd. NewJersey
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