Ilmu Bahan Pangan

Collation

261 hlm.

Series Title

-

Call Number

641.3 Suh-i

Human Resources Leadership in Hospitality

Collation

282 hlm.

Series Title

-

Call Number

647 Wal-h

Hukum Ketenagakerjaan

Collation

132 hlm.

Series Title

-

Call Number

344.01 Sip-h

Hukum Bisnis di Era Digital

Collation

150 hlm.

Series Title

-

Call Number

346.07 Iri-h

Grapes and Wine

Collation

381 hlm.

Series Title

-

Call Number

641.2 Mor-g

Homer: The Iliad and The Odyssey

Homer's first biographers placed his birth around the Sack of Troy, which is traditionally dated sometime in the 12th or 11th centuries Bc. For the ancient Greeks he was the legendary poet of The Iliad and The Odyssey — epic poems which laid the foundations for Greek culture. By the 3rd or 2nd centuries Bc Homer’s existence was called into question. In order to determine the truth, att…

Atomic Habits : An Easy & Proven Way to Build Good Habits & Break Bad Ones

ON THE FINAL day of my sophomore year of high school, I was hit in the face with a baseball bat. As my classmate took a full swing, the bat slipped out of his hands and came flying toward me before striking me directly between the eyes. I have no memory of the moment of impact The bat smashed into my face with such force that it crushed my nose into a distorted U-shape. The collision sent the…

Setting the Table: The Transforming Power of Hospitality in Business

Collation

336 p.

Series Title

-

Call Number

647 Mey-s

The Principles of Power: Rahasia Memanipulasi Orang Lain di Segala Situasi

MENJADI sosok yang berkuasa dan berpengaruh adalah keinginan banyak orang. Manusia merasa tidak berdaya ketika mereka tidak memiliki kuasa sehingga mereka akan melakukan apa pun untuk mendapatkan kekuasaan, atau setidaknya menjadi orang yang berpengaruh dan disegani. Kehidupan sehari-hari menunjukkan bahwa mereka yang memiliki posisi tinggi cenderung lebih mudah hidupnya. Orang-orang menghormat…

The Professional Chef

A sound and thorough education emphasizing the culinary fundamentals is the first step to becoming fluent in the trade. Aspiring professionals will find formal training at an accredited school an excellent beginning. Other training alternatives include taking part in special apprenticeship programs or self- directed courses of study. The process involves advancing from kitchen to kitchen by lea…