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Daftar Isi<br />
Kata Sambutan .............................................................................................. iii<br />
Kata Pengantar .............................................................................................. iv<br />
Daftar Isi ......................................................................................................... v<br />
Bab 4 Tata Graha (Housekeeping) ............................................................. 163<br />
4.1 Tujuan ......................................................................................... 164<br />
4.2 Fungsi Tata Graha ...................................................................... 164<br />
4.3 Housekeeping Department Organization Chart .......................... 165<br />
4.4 Kebersihan Area Umum (Public Area)........................................ 166<br />
4.5 Membersihkan Kamar Tamu ....................................................... 204<br />
4.6 Tipe-Tipe Kamar Tamu ............................................................... 230<br />
4.7 Layanan Housekeeping untuk Tamu ........................................... 233<br />
4.8 Layanan Linen dan Pakaian Tamu .............................................. 281<br />
4.9 Rangkuman ................................................................................ 301<br />
4.10 Latihan dan Soal ......................................................................... 319<br />
Bab 5 Layanan Makanan dan Minuman ..................................................... 323<br />
5.1 Tujuan ......................................................................................... 324<br />
5.2 Fungsi Layanan Makanan dan Minuman .................................... 324<br />
5.3 Organisasi Bagian Makanan dan Minuman ................................ 328<br />
5.4 Kesehatan Kerja ......................................................................... 331<br />
5.5 Kebersihan dan Keselamatan Kerja ........................................... 331<br />
5.6 Peralatan Makanan dan Minuman .............................................. 333<br />
5.7 Kriteria dan Jenis Menu .............................................................. 340<br />
5.8 Jenis-Jenis Pelayanan ................................................................ 342<br />
5.9 Prosedur Pelayanan Makanan dan Minuman ............................. 344<br />
5.10 Jaringan Kerja Layanan .............................................................. 352<br />
5.11 Rangkuman ................................................................................ 355<br />
5.12 Pertanyaan dan Soal .................................................................. 356<br />
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