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PROSEDUR PENANGANAN BUFFET DINNER OLEH PRAMUSAJI PADA THE SHORE RESTAURANT DI…
I PUTU ANGGA JONI PRANATA

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IKUTILAHAKU : warta Gembira Untuk para Calon Baptis
Pangkat Kas

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9794131296
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194 hlm :ilus.:21 cm
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248.2 Kas c

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9794131296
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194 hlm :ilus.:21 cm
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248.2 Kas c
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EKUALISASI PEREDARAN USAHA PPH DAN PPN DALAM LAPORAN PPH TERUTANG PADA CV ART…
I GEDE SUKA PRIANDANA

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PROSEDUR UPGRADE ROOM UNTUK THE AYODYA PALACE OLEH GUEST SERVICE ATTENDANT PA…
NI PUTU TRISNA ANDRI WIGUNA

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ANALISIS LAPORAN KEUANGAN PADA PT.ARPAN BALI UTAMA DI DENPASAR
I WAYAN PURWANINDITA

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PERHITUNGAN BEBAN POKOK PRODUKSI SEBAGAI DASAR PENETAPAN HARGA JUAL LISTRIK P…
KADEK MIA TENIA DEWI

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KAMUS IDIOM LENGKAP
Herpinus Simanjuntak

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979-8295-28-5
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vi, 254 hlm.; 18 cm
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R 425.03 Sya C.

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979-8295-28-5
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vi, 254 hlm.; 18 cm
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R 425.03 Sya C.
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PENGUJIAN KEWAJARAN SALDO PINJAMAN YANG DIBERIKAN PADA KOPERASI KARYAWA RSU S…
I GEDE NATA MINTARA

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PROSEDUR PEMBUATAN CHICKEN BALINESE PIZZA UNTUK MENU A'LA CARTE OLEH COOK HOT…
NI LUH AYU PUSPITA DEWI

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PERHITUNGAN HARGA POKOK KAMAR HOTEL PADA INNA GRAND BALI BEACH
NI MADE ASIH PRIMAYUNI

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PROSEDUR PELAYANAN MAKAN MALAM DENGAN A'LA CARTE MENU OLEH PRAMUSAJI PADA GEN…
KADEK FRIDA UTAMI GIRI

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PROSES PEMBUATAN AMERICAN COOKIES UNTUK AFTERNOON TEA OLEH STAFF PASTRY & BAK…
M YUSUF HAMDANI

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PROSEDUR PELAYANAN LUNCH DENGAN A'LA CARTE MENU OLEH PRAMUSAJI DI DELI RESTAU…
I PUTU RISCA WIDHI PRATAMA

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PENANGANAN DELUXE SUITE ROOM YANG BERSTATUS EXPECTED DEPARTURE MENJADI VIP EX…
I PUTU WASANA

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PROSEDUR PENANGANAN CHECK-IN TAMU INDIVIDU MENGGUNAKAN PAKET LUXURY ESCAPES D…
NI WAYAN ARYANI

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PROSEDUR PENANGANAN BUFFET LUNCH BAGI TAMU MEETING OLEH PRAMUSAJI PADA BRASSR…
I WAYAN EKA ADI MERTHA

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PROSEDUR PEMBUATAN COCKTAIL BLUE DEVIL OLEH BARTENDER DI HARD ROCK CAFE BALI
I GEDE WIRA SUJANA

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PROSEDUR PEMBUATAN MINIMUM PINA COLADA OLEH BARTENDER PADA TAPAS BAR DI MELIA…
I KADEK JULIARTANA PUTRA

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PROSEDUR PEMBUATAN MOLTEN CHOCOLATE LAVA CAKE OLEH COOK PASTRY PADA PASTRY SE…
I GEDE OKA RADITYA ISWARA

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PROSEDUR PEMBUATAN SIRLOIN STEAK WITH AGING BEEF UNTUK A'LA CARTE MENU DI WAT…
I GEDE ADI SEPTIAWAN

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PROSEDUR PEMBUATAN MAIN COURSE PADA BUFFET OLEH COOK DENGAN MENU WILD WESTWED…
I PUTU ROBBY ANGGARA

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PROSEDUR PEREKRUTAN AMBASSADOR OLEH HUMAN RESOURCES DEPARTEMENT DI SOFITEL BA…
NI KADEK ERSA REVIYANTI

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PROSEDUR PELAYANAN DINNER DENGAN A'LA CARTE MENU OLEH WAITER PADA HOMAYA REST…
I GUSTI NGURAH MADE

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PENGARUH PMK NOMOR 91/PMK.03/2015 TENTANG PENGURANGAN ATAU PENGHAPUSAN SANKSI…
NI PUTU AYU YUNI SILA MUNI

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PENETAPAN ANGGARAN DAN ANALISIS LABA KOTOR PADA PT TIRTA SUKSES PERKASA DI TA…
I WAYAN YUDI WISNAYA NEGARA

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PENANGKAPAN KAMAR VACANT DIRTY SUPERIOR DARI SET-UP TWIN BED MENJADI HOLLYWOO…
RESTU AGUNG PAMUNGKASAN

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PROSEDUR PEMBUATAN HONEYMOON CAKE DI PASTRY KITCHEN PADA PRAMA SANUR BEACH BALI
I GEDE INDRA PERMANA PUTRA

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INTERNAL CONTROL SYSTEM OF REVENUE TRANSACTION PROCESSING SYSTEM AT RITZ-CARL…
NI MADE YULIANTINI

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MENANGANI TAMU CHECK-IN DENGAN STARWOOD PREFERRED GUEST (SPG) PLATINUM MEMBER…
I KADEK SUWARJANA PUTRA

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ANALISIS KOREKSI FISKALATAS LAPORAN KEUANGAN KOMERSIAL DALAM MENENTUKAN PAJAK…
NI LUH JONITA REDORTI

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PENANGANAN BAGASI PENUMPANG JETSTAR AIRWAYS OLEH STAF CHECK-IN PT JASA ANGKAS…
I PUTU GUS HARI PUTRAYANA

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ANALISIS BIAYA VOLUME LABA SEBAGAI ALAT PERENCANAAN LABA PADA ABC CRUISES BALI
PUTU EKA DAMAYANTI

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PROSEDUR PEMBUATAN DUCK RAVIOLI OLEH COOK STAFF PADA CUT ACTCH CUCINA RESTAUR…
NI LUH PUTU VONNY APRILYANA

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PENGARUH DANA PIHAK KETIGA,KUALITAS AKTIVA PRODUKTIF,EFISIENSI OPERASI,RISIKO…
NI WAYAN AGUSTINI

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PROSEDUR PENYUSUNAN DAN PENERAPAN ANGGARAN BIAYA OPERASIONAL PADA PT INDONESI…
I GUSTI AYU MADE ANGGUN PRATIWI

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BUKU SAKU PELAYANAN TAKNIK
Wahyudi Sarimun

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Ed.III
ISBN/ISSN
9786029626728
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vii,350 hlm.:ilus.;15 cm.
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621.3 Wah b3

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Ed.III
ISBN/ISSN
9786029626728
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vii,350 hlm.:ilus.;15 cm.
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621.3 Wah b3
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KOREKSI FISKAL TERHADAP LAPORAN KEUANGAN KOMERSIAL UNTUK MENENTUKAN PAJAK TER…
I GEDE PUTU WIDA PUTRA

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PERLAKUAN AKUNTANSI PENDAPATAN WINES PADA PT. HATTEN BALI ( HATTEN WINES )
GUSTI AYU PUTU KRISNA SONYA

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ANALISIS ANGGARAN LABA RUGI SEBAGAI ALAT PERENCANAAN LABA PADA GRIYA SANTRIAN…
KOMANG DEWI PUTRIASIH

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KINERJA PERUSAHAAN MENGGUNAKAN PENDEKATAN BALANCED SCORECARD PT BEGAWAN GIRI …
SRI NORISKA CAHYANINGRUM

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ANALISIS PENGENDALIAN PERSEDIAAN BAHAN BAKU MAKANAN DAN MINUMAN DALAM MENENTU…
KARLINA ADRIANI

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PROSEDUR PENANGANAN BARANG TAMU FREE INDEPENDENT TRAVELERS (FIT) CHECK-IN DAN…
KADEK PARTA YUSA

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ANALISIS ANGGARAN OPERASIONAL SEBAGAI ALAT PENGENDALIAN MANAJEMEN PADA PAN PA…
NI PUTU MIRAH LISTIAYU

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ANALISIS PENGENDALIAN PERSEDIAAAN BAHAN BAKU MAKANAN UNTUK PENGELOLAAN YANG E…
KOMANG WIDIASTUTI

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THE IMPORTANT ROLE OF AIRPORT REPRESENTATIVE IN HANDLING VIP GUEST ARRIVAL AN…
KOMANG BADIARTA

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PENGARUH PENERAPAN 6C DALAM PEMBERIAN KREDIT TERHADAP KREDIT BERMASALAH PADA …
NI WAYAN YULIANA CANDRA SARI

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ANALISIS HUBUNGAN RECEIVABLE TURN OVER (RTO) TERHADAP RENTABILITAS EKONOMIS P…
I GUSTI AYU INTAN ISWARI

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PROSEDUR PENANGANAN TAMU CHECK -IN DAN CHECK-OUT OLEH BUTLER PADA VILLA SECTI…
I WAYAN OKA ANDRYANA

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ANALISIS EKUALISASI PAJAK PENGHASILAN BADAN DAN PAJAK PERTAMBAHAN NILAI PADA …
OKI MANDALIKA ADNYANI

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PELAYANAN BUFFET UNTUK TAMU GROUP PADA BANQUET SECTION OLEH WAITER/WAITRESS D…
EKA JULUNGSIA OKTAVIANUS

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