Contoh Daftar Isi Skripsi Jurusan Manajemen Perhotelan

KATA PENGANTAR............................................................................................... i
DAFTAR ISI.............................................................................................................. iii
DAFTAR TABEL ..................................................................................................... v
DAFTAR GAMBAR ................................................................................................ vii
DAFTAR LAMPIRAN ............................................................................................ viii
ABSTRAK ................................................................................................................. ix


BAB I. PENDAHULUAN
1.1 Latar Belakang Masalah.............................................................. 1
1.2 Identifikasi Masalah................................................................... 3
1.3 Tujuan Penelitian....................................................................... 3
1.3.1 Tujuan Formal........................................................................ 3
1.3.2 Tujuan Operasional.................................................................. 4
1.4 Metode Penelitian dan Teknik Pengumpulan Data........................... 4
1.4.1 Metode Penelitian Data .............................................................. 4
1.4.2 Teknik Pengumpulan Data ......................................................... 4
1.5 Lokasi dan Waktu Penelitian........................................................ 5


BAB II. LANDASAN TEORETIS2.1 Tinjauan Tentang Aroma Bakery & Cake Shop Denai................... 6
2.1.1 Klasifikasi Aroma Bakery & Cake Shop Denai......................... 8
2.1.2 Fasilitas Aroma Bakery & Cake Shop Denai............................ 9
2.1.3 Struktur Organisasi Aroma Bakery & Cake Shop................. ... 11
2.2 Tinjauan Tentang Kondisi Store................................................ 13
2.3 Tinjauan Tentang Penyusunan Groceries.................................. 16
2.4 TinjauanTentang Pelaksanaan Sistem FIFO......................... .... 20

BAB III. ANALISIS PERMASALAHAN3.1 Analisis Terhadap Kondisi Store................................................ 24
3.2 Analisis Terhadap Penyusunan Groceries................................... 28
3.3 Analisis Terhadap Kelancaran Pelaksanaan Sistem FIFO dalam Pengeluaran Barang  33

BAB IV. PENUTUP
4.1 Kesimpulan............................................................................ 39
4.2 Saran ................................................................................... 40

DAFTAR PUSTAKA ..................................................................... 41

Facebook Comment