Vol. 7 No. 2 (2024): Edisi 14 Sep 2024

DOI: https://doi.org/10.63986/nsn.v7i2
Published: 30-09-2024

  • Tugas Bartender Selama Operasional Di Eboni Bar And Lounge Hotel Tentrem Yogyakarta

    Anton Triyantoro, Suradi, Akh Fajar Rahman, Cyintia Masdya Arista
    1-12
    DOI: https://doi.org/10.63986/nsn.v7i2.87

  • Upaya Meningkatkan Profesionalisme Waiter Dan Waitress Dalam Mencapai Keberhasilan Operasional Food And Beverage Service Dan Kepuasan Pelanggan Di Restaurant Mawar Saron Grand Puri Saron Boutique Hotel Yogyakarta

    I Ketut Suardana, Sendri Suriansyah
    13-31
    DOI: https://doi.org/10.63986/nsn.v7i2.88

  • Strategi Food Product Dalam Proses Rebranding Hotel Di Grand Diamond Hotel Yogyakarta

    Aditya Yuwana Nawing, Robertus Amrih Waskitho
    32-46
    DOI: https://doi.org/10.63986/nsn.v7i2.89

  • Sistem Penanganan Kualitas Section Cold Kitchen Dalammemperlancar Operasional Breakfast Di Hotel Harris Convention Festival Citylink Bandung

    Neneng Nurhayati, Alif Fatahillah Chaliq
    47-61
    DOI: https://doi.org/10.63986/nsn.v7i2.90

  • Peran Account Payable Dalam Menunjang Kelancaran Operasional Di Hotel Harper Malioboro Yogyakarta

    Wahyu Indro Widodo, Eulis Ekandini Yuasiah
    62-74
    DOI: https://doi.org/10.63986/nsn.v7i2.91

  • Analisis Operasional Hotel Pada Food and Beverage Departement Section Kitchen di Paprika Restaurant The Phoenix Hotel Yogyakarta

    Sulistiono, Sawung Gumawang Sinastriyo
    75-81
    DOI: https://doi.org/10.63986/nsn.v7i2.92