Course: PENGELOLAAN TATA HIDANG | LMS-SPADA INDONESIA

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Course Content

Topic outline

General

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- PENGELOLAAN TATA HIDANG Page
TOPIC 1: SEJARAH RESTORAN
TOPIC 2: KONSEP FOOD AND BEVERAGE DEPARTEMENT
TOPIC 3: PRAMUSAJI RESTORAN
TOPIC 4: GROOMING PRAMUSAJI
TOPIC 5: KONSEP TATA HIDANG
TOPIC 6: STRUKTUR ORGANISASI RESTORAN
TOPIC 7: PENGELOLAAN MENU DI RESTORAN
TOPIC 8: UTS
TOPIC 9: RESTORAN EQUIPMENT
TOPIC 10: STUDI KASUS ALAT-ALAT RESTORAN DI INDUSTRI
TOPIC 11: STUDI KASUS KONSEP TATA HIDANG DI INDUSTRI
TOPIC 12: TUTORIAL LAYANAN TATA HIDANG
TOPIC 13: STUDI KASUS TERKAIT PELAYANAN DI RESTORAN
TOPIC 14: TUTORIAL SERVICE SEQUENCE
TOPIC 15: TUTORIAL TABLE MANNER
TOPIC 16: UAS
- UAS Page
- UAS (ujian akhir semester) Assignment

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Spada Indonesia

http://spada.kemdiktisaintek.go.id