MENINGKATKAN MUTU MAKANAN DI HOTEL BERBINTANG DENGAN HACCP: Standar Emas Untuk Kepuasan Tamu

MENINGKATKAN MUTU MAKANAN DI HOTEL BERBINTANG DENGAN HACCP: Standar Emas Untuk Kepuasan Tamu

• By Firmansyah, Aulia;
• 5
• 145

Buku ini berjudul "Meningkatkan Kualitas Makanan di Hotel Berbintang dengan HACCP: Standar Emas untuk Kepuasan Tamu" yang kami persembahkan untuk para profesional di industri perhotelan, mahasiswa perhotelan, serta masyarakat umum yang memiliki minat dalam dunia kuliner dan mana jemen hotel. Industri perhotelan tidak hanya menawarkan kenyamanan akomodasi , tetapi juga pengalaman kuliner yang tak terlupakan bagi para tamu. Dalam upaya memberikan pelayanan terbaik, kualitas makanan menjadi salah satu faktor penentu utama. Oleh karena itu, penerapan sistem Hazard Analysis Critical Control Point (HACCP) sangat penting untuk memastikan makanan yang disa jikan aman dan berkualitas tinggi.

• Katakunci akomodasi; haccp; makanan; pengolahan makanan; makanan;
• URL http://
• Penerbit Pustaka Karya, Surabaya Jawa Timur

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Dian Rachmadia, N., Handayani, N., & Catur Adi, A. (2018). Penerapan Sistem Hazard Analisis Critical Control Point (HACCP) Pada Produk Ayam Bakar Bumbu Herb Di Divisi Katering Diet PT. Prima Citra Nutrindo Surabaya Implementation of Hazard Analisys Critical Control Point (HACCP) on Herb
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https://doi.org/10.20473/amnt.v2.i1.2018.17-28
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