The document lists references used in a research paper or report on food and beverage management. It includes 18 references such as books on food and beverage control, menu planning, quantity food production and management, journal articles, and online sources that cover topics like menu engineering, pricing strategy, and food and beverage operations planning and control. The references are listed in alphabetical order by author's last name and provide publication details to cite the sources.
The document lists references used in a research paper or report on food and beverage management. It includes 18 references such as books on food and beverage control, menu planning, quantity food production and management, journal articles, and online sources that cover topics like menu engineering, pricing strategy, and food and beverage operations planning and control. The references are listed in alphabetical order by author's last name and provide publication details to cite the sources.
The document lists references used in a research paper or report on food and beverage management. It includes 18 references such as books on food and beverage control, menu planning, quantity food production and management, journal articles, and online sources that cover topics like menu engineering, pricing strategy, and food and beverage operations planning and control. The references are listed in alphabetical order by author's last name and provide publication details to cite the sources.
Bell, Donald A.1984. Food and Beverage Control. California : McCutchan
Publishising Corporation David Bernard dan Sally Stone.1991. Food and Beverage Management. Oxford Butterworth : Heinemann Ltd Dittmer, Paul R, dan Gerald G. Griffin.1994. Principles of Food, Beverage, and Labor Coct Controls. New York : Van Nostrand Reinhold Drysdale, John A., & Aldrich, Jennifer Adams. 2002. Profitable Menu Planning (3rd ed). New Jersey : Prentice Hall Fearn, David A.1989. Food and Beverage Management. Oxford : Butterworth Heneman Ltd Johns, Yvonne.1995. Hospital & Catering. GNVQ Oxford : Butterworth Henemen Ltd Kasavana, M., Smith, D.1992. Menu Engineering : A Practical Guide to Menu Pricing. Lansing : Hospitality Publications Knight, John B, dan Lendal H. Kotchevar. 1989. Quantity of Food Production, Planning, and Management. New York : Van Nostrand Reinhold
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Kotchevar, Lendal, H.1987. Management By Menu. New York : Van
Nostrand Reinhold Le Bruto, Stephen M., Ashley, Robert A., Quain, William.1997. Using The Contribution Margin Aspect of Menu Engineering to Enchance Financial Result. International Journal of Contemporary Hospitality Management, 6 (9), 161. Maret 24, 2004. http://proquest.umi.com/pqdweb? index=5&did=000000117542269&searchmode Miller, J.2000. Menu Pricing and Strategy. Boston : CBI Ninemeier, Jack,D., Ph.D., CHA., CHE.2001. Planning and Control for Food and Beverage Operations (5th ed) Restaurant & Catering, May 9, 2004. http://www.rensw.asn.ou/awards/restcat.htm Soekresno, 2000. Manajemen Food & Beverage Service Hotel. Jakarta : PT. Gramedia Pustaka Utama Sugiyono, DR.1998. Metodologi Penelitian Administrasi. Bandung : CV Alfabeta The American Heritage Dictionary of The English Language (4 th ed).2000. Houghton Mifflin Company. Maret 2007, 2004 http://dictionary.referance.com/search?q=restaurant