• Tidak ada hasil yang ditemukan

Handling My Difficulties as an Operator in Understanding The Names of The Food and Beverages Listed in The Menu at Hilton Hotel Bandung.

N/A
N/A
Protected

Academic year: 2017

Membagikan "Handling My Difficulties as an Operator in Understanding The Names of The Food and Beverages Listed in The Menu at Hilton Hotel Bandung."

Copied!
20
0
0

Teks penuh

(1)

i Maranatha Christian University

ABSTRACT

Tujuan Tugas Akhir ini adalah untuk membahas masalah yang saya hadapi saat melaksanakan kegiatan magang sebagai operator hotel di Hotel Hilton Bandung. Masalah yang saya hadapi adalah kesulitan dalam memahami nama-nama makanan dan minuman yang tertera di menu pada saat saya bekerja sebagai operator Hotel Hilton. Masalah ini sangat menarik untuk dibahas karena masalah ini juga dapat terjadi pada staf-staf lain sebagai operator hotel yang baru.

Dalam Tugas Akhir ini juga dianalisa sebab dan akibat dari masalah yang saya hadapi. Penyebabnya adalah karena saya baru pertama kali bekerja sebagai operator hotel dan merasa gugup, saya tidak terlalu mengenal sebagian nama-nama makanan dan minuman dalam menu, dan saya tidak bisa menangkap kata-kata dengan cepat dan benar ketika saya menerima pemesanan makanan atau minuman dari para tamu melalui telepon. Akibatnyaadalah saya salah mengerti dalam mendengar dan menulis nama-nama menu, saya dapat mengganggu staf lain dan mendapatkan keluhan dari mereka, dan yang terakhir para tamu hotel akan menunggu lebih lama jika memesan makanan atau minuman sehingga mereka akan menyampaikan keluhan kepada saya.

Ada beberapa pilihan solusi untuk masalah yang saya hadapi yang dapat diterapkan dengan menelaah dampak baik positif maupun negatif. Berdasarkan hasil analisis, ada tiga pilihan solusi, yaitusaya

(2)

Maranatha Christian University

iv

TABLE OF CONTENTS

ABSTRACT...

DECLARATION OF ORIGINALITY...

ACKNOWLEDGEMENTS...

TABLE OF CONTENTS...

CHAPTER I. INTRODUCTION... A. Background of the Study

B. Identification of the Problem

C. Objectives and Benefits of the Study D. Description of the Institution

E. Method of the Study F. Limitation of the Study

G. Organization of the Term Paper

CHAPTER II. PROBLEM ANALYSIS...

CHAPTER III. POTENTIAL SOLUTIONS...

CHAPTER IV. CONCLUSION...

BIBLIOGRAPHY

APPENDICES:

A. FLOWCHART

B. EXAMPLES of the MENU at HILTON HOTEL BANDUNG

C. FORM of ROOM SERVICE ORDER at HILTON HOTEL

BANDUNG

i

ii

iii

iv

1-6

7-11

12-16

(3)

APPENDIX

A: FLOWCHART

Effects:

1. I may misunderstand the names of the food and beverages listed in the menu.

2. I may disturb the room service staff and they will complain to me.

3. The hotel guests may wait too long and complain to me.

Causes:

1. I feel nervous when answering the phone from the Hilton Hotel guests.

2. I am not familiar with the various names of the menus at Hilton Hotel.

3. I cannot catch the words properly and quickly when I listen to the guests’ order on the phone.

Problem:

As an operator, I had difficulties in

understanding the names of the food and

beverages listed in the menu at Hilton Hotel.

Potential positive effects: 1. The room service staff will be able to understand me when I inform the guests’ order.

2. I can increase my listening skills by listening to the recording at home.

Potential negative effect: 1. The staff at Hilton Hotel may feel disturbed if I ask them the same questions frequently.

Potential Solution 1: I study the names of the food and beverages by reading the list of names on the menu.

Potential Solution 3: I ask the staff who know how to pronounce the names on the menu correctly and record them.

Potential Solution 2: I ask the names of the food and beverages listed on the menu to the staff who have the knowledge about the menu during the break time.

Potential negative effect: 1. I might not know the words which the hotel staff says.

Potential positive effects: 1. I can increase my knowledge about names on the menu.

2. I can avoid making mistakes when listening to the guests’ orders.

Choose Solutions:

I study the names of the food and beverages by reading the list of names on the menu at Hilton Hotel, I ask the names of items on the menu to the staff who have the knowledge about the menu and ask them how to pronounce the names on the menu correctly and record them during the break time.

Potential positive effect: 1. I will know how to write the names of the food and beverages listed in the menu.

(4)

APPENDIX

B

EXAMPLES of

the

MENU

at

HILTON

HOTEL

BANDUNG

u,\)

z

rg

g

u, 14 lIJ LI H AL UJ o *#*Ee= vk'J

f; Ee

E8s

tt*

:lt'J x

ta-E8B

€*e

g€;

E8g

g{e

c o':

uEt

E Ec

Esa

*teE c'=

YEE h;6 E3s rt gd ,19 e ;di 5E B ?)-r9 Ed 6E & != cq

z nv,

6E: E.TE i-c= E:> i,i'E * Ei

r-E d E1.s

sFl

,3 ;d IE a

L

a)

f\

:+, L tJ o-

G-t'.

'!

&

{'

L/

e 1e FI ES qG =F Ss it !!

il

EI €s J€ iE 9,s E\ = a

$E

Er.

:i' ;s !'5 HgE

rEi

-a*

F5

sf

at &E

5n

*,3 ES !is rx @t '+r Di .ss, F€ Ell dh\ a l!t

:s

7:

:E

fii t. !-* I g

i€

sI

I gr'E

5S t

I

FgE

i

3'E
(5)

_t

!

.s-.

LE

EE

E *E

; hE

EEi

!E5

1"3i

Jc6

E:-g

:-s 3

9=.9 Ele

{ii

EE EE €i

z ii

€t€

s 4i

EfiE

!t;'

: Eoq-i'€

i:_g

?!;

9=.e 4t.ts €El 5E og

g €i €f;€

e iE ESF

E€-6'

I .eg

;os E!€

?.!:

;=.3 Ete {EE EE' og + .t :t ?q g.E E* i: eSF

EE F

EI .!r*! 6S 3.s rt €s 'rl 3d BE ri 5; E€ EF 3{ E a E$E{ ES

3--t-

---g

3$s fgE

E

ei

(6)

DR1NK

I,IST

Aperitif and Bitters

Martini Bianco, Martini Rosso,

MartiniExtra Dry, Campari, Pimm,s No.l

Port & Sherry

Tio Pepe Fine Shery, Craham Ruby Port

Liqueur

Baileys, Kahlua, Tia Mari4 Cointreau,

Malibu, Amaretto, Southem Comfort,

Galliano, Sambuc4 Drambuie, Hypnotic

Liqueur, Frangelico, Apricot Brandy,

Green Mint, White Mint, Crdme de Cassis, Crdme de Cacao White, Orange Curacao

Gin

Gordon's

Premium Gin

Tanqueray, Bombay Saphire

Vodka

Smimoff Red, Stolichnaya. Finlandia

Abso

. . lue

Premium Vodka

Grey Goose

Rum

Havana Club, Bacardi Light

Myers Original Blue

Tequila

Jose Cuervo, Pepe Lopez

Canadian

Canadian Club

Bourbon

Jack Daniels, Jim Beam

Irish

Old b---,mills

Blended Scotch

J&B Rare Blend

Johnnie Walker Red Label Chivas Regal 12 years Johnnie Walker Black Label

Super Premium Scotch

Johnnie Walker Blue Label

Single Malt

Glenmorangie 10 years old, Macallan 12

Brandy

St Remy Napoleon VSOP

Cognac 77 98 64 71 64 61 77 340 120

Fremium Beer

arlsberg

Heineken 400m1

-71

Cocktails

ir Royal With Crdme de Cassis With Cognac, Angostura Bitter and Sugar Cube

With Whisky, Apple jc and Honey

With Tequil4 Orange jc and Honey

Gin or Vodka and Dry Vermouth lemon twist or Green C)live

Classic

Bubbles uck's Fizz

Cocktails

lassic Martini

Goose Martini

Martini Martini

ychee Martini Vodk4 Lychee Liquor and Lychee Vodka, Apple and Lime

Absolut Blue, Melon Liqueur, Lemon Juice

Triple sec, Vodka, Orange Cranberry White Rum, Triple sec, Pineapple, Cranberry

Vodka" Baileys, Hazelnut Syrup and Cream

Vodk4 Baileys, Hazelnut Syrup and Cream

Vodk4 Cherry Brandy, Orange jc Triple sec

and Soda

Vodka, Lemongrass, Lime jc, Simple Syrup

Kahlu4 Cointreau, Baileys

Vodka Tomato jc, Lemon jc Seasoning

Vodk4 Fresh Lime, Brown Sugar,

Sweet&Sour

Vodka, Triple sec, Lime and Cranberry

Light Rum, Triple sec,

Sweet&Sour or with your choice

of: Strawberry, Banan4 Pineapple, or Mango

Dark Rum, orange Curacao, Grenadine, Pineapple, Orange and

Lime jc

Tequil4 Cointreau, Lime or

With your choice of: Strawberry, Banana, Pineapple or Mango White Rum, Mint Leaves, Fresh Lirne, Brorvn sugar, Soda

Rum, Pineapple, Malibu and Coconut Cream

Gin, Cherry, Grenadine, Lernon Soda Vodka, Rum, Tequil4 Cointriau, Lemon jc, Coca Cola

Apple Martini

Melon - Tini

Favourite's Fresco Rosso

talian Breeze

Ken Arok

Dedes

Lava Blaster

Pranala

Cocktails B-52

Bloody Marry

rosca litan uiry Mai Margarita lto Colada

in Sling

Island Iced Tea

(7)

Beer

,Bintang, lleineken

Coffee Liqeur Caribbean Coffee Calipso Coffee

Irish Coffee

Royal Coffee

agma Signature

Cola

Black Forest

Coffee

Soda

Liqueur, Fresh Cream

Kahlua Fresh Cream and

Double Espresso, Col4 Vanilla Ice Cream

Double Espresso, Dark Chocolate,

Vanilla Fresh Milk and

Whipped Cream

Double Espresso, Mascarpone cheese, Vanilla and Whipped Cream Espresso, Chocolate Ice Cream, Fresh Cream and Soda

Mango, Strawberry and Orange jc

Strawberry Fruit, Pineapple, Orange, Cream and Honey

Fresh Strawberry, Cranberry ind

Sweet&Sour with Sprite Fresh Lime and Honey lvith

Soda Water

Lemon, Soda and Simple Syrup Sprite, Grenadine, Cherry

Double Espresso. Cola,

Vanilla Ice Cream

Double Espresso, Dark Chocolate,

Vanill4 Fresh Milk and Whipped Cream

Double Espresso, Mascarpone cheese, Vanilla and Whipped Cream Espresso, Chocolate Ice Cream, Fresh Cream and Soda

Fresh Brewed Black, Decaffeinated, Esprcsso

a Signature

Cola

with Dark Rum

with TiaMaria

r.vith Irish Whisky with Cognac

I

lFresh Seasonal Juices

Strawberry, Watennelon, Banana, Honeydew Melon

Papay4 Banana

Sunkist

Natural Juices

Apple, Pineapple, Guava, Mango omato, Apple, Lemon, Cranberry

Ilealthy Juice

Detox, Ginger, Apple Green, Carrot, Orange

Romantic Enhace, Celery, Apple Green,

cium Boost, Apple, Carrot

Drinks

Coco Cola, Diet Coke, Sprite, Fanta Orange,

inEpr-ale, Soda Water, Tonic Water, Bitter Lemon

Mineral Water

Aqua Equil Natural

Equil Sparkling

vian Small

Large

ua Panna Srnall Panna Large

Pellegrino Small Pellegrino Large

thies

Banana, Mango, Strawberry, Forest Berry

, Chocolate, Vanilla, Cookies and Crcam

51 4l Coffee Soda Moektails antasy

- Ade

Honey - Ade

Lemon Squash

Shirley Temple

330 ml

380 ml

380 ml

330 ml

1.500 ml

250 ml

750 ml

330 ml

250 ml

750 ml

t9 35 40 45 80 45 80 45 45 80 51

be and'feas ffee

Double Espresso

Coffee

Caf6 Latte, Cafe Mocha,

Blended Drinks

Mocha, Hazelnut, Chocolate Minl, Cookie,

Caramel, Green Mint

Iced Coffee

Fruit lllocktails Fantasy Sensation

- Ade

Honey - Ade

Leruon Squash

Shirley Tcmple

Mango, Strarvberry aud Orange jc Strawberry Fruit, Pineapple, Orange, Cream and Honcy

Fresh Strawberry, Cranberry and

Sweet&Sour with Sprite

Fresh Lime and Honey rvith

Soda Water

Lemon, Soda and Simple S1.rup

Sprite, Grenadine, Cherry

ino, Cafe Late, Caf€ Mocha, Hazelnut, Caraurei

Fine Teas by The Pot

Grey, English Breakfast, Pure Camornile,

and Wide Selection of Flavoured Teas

Exotic Infusions

ced Tca

(8)
(9)

Maranatha Christian University

1

CHAPTER I

INTRODUCTION

A. Background of the Study

Being a hotel operator is important in hotel industry. A hotel operator

has significant roles in influencing the image of the hotel and increasing

the satisfaction of the hotel guests. Balle states, ”A hotel operator is

another name for a hotel manager. This hospitality employee is

responsible for managing the day-to-day issues of a hotel” (par.1). A hotel

operator at Hilton Hotel Bandung is managing what the guests need by

phone, therefore, he or she can function as a hotel manager also. Darsono

explains that a hotel operator delivers service by phone, including city

calls, long distance calls, and overseas calls, with a polite and friendly

voice, and he adds that she or he must have sufficient language skills

(26-27). Moreover, Darsono underlines that the ability to communicate

effectively by phone is required for a hotel operator and they should also

be able to operate the telephone systems. Besides this, a hotel operator

also should know the facilities and product knowledge in a hotel (25). I

(10)

Maranatha Christian University

2

that the guests need is a must for a hotel operator at Hilton Hotel

Bandung, and he or she must have sufficient language skills to

communicate effectively by phone.

Based on my experience when I did my internship as an operator at

Hilton Hotel Bandung (henceforth, HH) in July 2011, I found that I had

difficulties in understanding the names of the food and beverages listed in

the menu at HH Bandung. At that time, I was an operator trainee at HH

Bandung. My working hours were five days a week, nine hours per day.

As an operator, I was delivering service by phone. I needed to know the

facilities and product knowledge in the hotel. I had to handle everything

that the guests needed by phone.

At HH Bandung, whenever the guests need information, assistance or

wish to order some food and beverages, they will press one caller button

(0) to call the operator. HH provides Western, Indonesian and Asian

cuisine. The menus consist of appetizer, soup, pasta, main course,

children’s menu, snacks, sandwich, and dessert. When I dealt with the

incoming calls from the guests who ordered some food or beverages, I

had difficulties to understand the names of the food and beverages listed

in the menu because I was not familiar with the names of the menu, such

as, Oxtail Linguine (pasta), Penne Provencale (pasta), and many kinds of

Liqueur. As a result, this problem influenced my working performance and

it needs to be solved properly.

The problem related to a hotel operator is very interesting to discuss

(11)

Maranatha Christian University

3

like to analyze this problem based on my experience and the data that I

get from library research. Furthermore, I would like to present the possible

solutions on how to handle this problem, along with positive and negative

effects. On top of that, I would like to choose the best solution to solve the

problem.

B. Identification of the Problem

The problem discussed in this term paper is formulated in the following

questions:

1. Why do I, as an operator at HH Bandung, have difficulties in

understanding the names of the food and beverages listed in the

menu?

2. How could I handle such a problem effectively?

C. Objectives and Benefits of the Study

There are two objectives of this term paper. First, this study is

conducted to discover the causes and the effects of my difficulties as an

operator in understanding the names of the food and beverages listed in

the menu at HH Bandung. Second, it is to find out the best solutions so

that I can understand the names of the food and beverages listed in the

(12)

Maranatha Christian University

4

For HH Bandung staff, this term paper can help them to handle the

same problem based on my potential solutions. For the readers, this term

paper can give some useful information to handle a similar problem. For

me, this term paper can give me some insights to deal with the problem if

it happens in the future.

D. Description of the Institution

HH Bandung was established on 21 March 2009 and it is located on Jl.

HOS Tjokroaminoto No. 41-43 Bandung. The owner’s name is Mr. Tatang

Hermawan. In the HH Bandung brochure, it is explained that Hilton

Bandung is the place for business or leisure. There are meeting facilities,

with seven modern meeting rooms, and a 1,043 sqm grand ball room.

Hilton Hotel Bandung has a vision to fill the earth with the light and warmth

of hospitality, and has a mission to be the first choice of HH Bandung

guests. The values of Hilton Hotel Bandung are Hospitality, Integrity,

Leadership, Teamwork, Ownership, and Now. Hilton’s promise is to

ensure that every guest feels cared for, valued, and respected. HH

Bandung has 186 rooms, which consists of 118 Deluxe Rooms (45 King

and 70 Queen), 45 Executive Rooms (28 King and 17 Queen), 19

Executive Plus Rooms (14 King and 5 Queen), 3 Junior Suite Rooms, and

(13)

Maranatha Christian University

5

E. Method of the Study

To get the needed information, I use my internship journal, which I

wrote in every day when I was doing my job training for about 50 days. I

read several books and some articles from the Internet to get relevant

theories to support the potential solutions, along with the positive and

negative effects. The data is used to analyze the problem and discover the

best solutions of the problem.

F. Limitation of the Study

The focus of the study is my experience as an operator when I was

doing my internship at HH Bandung from July to September 2011. The

subject of the research is I, myself, as an operator at HH Bandung.

G. Organization of the Term Paper

This term paper starts with the Abstract, which presents the entire

discussion of this term paper in Indonesian. It is followed by the

Declaration of Originality, which contains the statement about the

originality of the term paper. Next, there is Acknowledgements, which

contains the expressions of thanks for the people who have helped me in

making this term paper. Afterwards, there is Table of Contents, which

(14)

Maranatha Christian University

6

The main content of this term paper consists of four chapters. The first

chapter is the Introduction. It is divided into seven parts, namely,

Background of the Study, Identification of the Problem, Objectives and

Benefits of the Study, Description of the Institution, Method of the Study,

Limitation of the Study, and Organization of the term Paper.

The second chapter is Problem Analysis, which describes the causes

and the effects of the problem. It also uses the data of internship journal

and relevant theories to support the analysis of this chapter.

The third chapter is Potential Solutions, which presents the possible

solutions, along with the positive and negative effects. The fourth chapter

is Conclusion, which states the best solutions, supported by logical and

systematic reasons. The last part of this term paper is the Bibliography,

and this is followed by the Appendices, which are the flowchart, the menu

(15)

17 Maranatha Christian University

CHAPTER IV

CONCLUSION

Based on my analysis in the previous chapters, I would like to present

the chosen solutions in this chapter. The solutions are to overcome my

problem in understanding the names of the food and beverages listed in

the menu when I had my internship at HH Bandung as an operator. The

causes of my problem are I feel nervous when answering the phone from

guests, I am not familiar with the various names of the menu at the hotel,

and I cannot catch the words properly and quickly when I listen to the

guests’ order on the phone. Then, the effects of the problem are I may

misunderstand the names of the menus, I may disturb the room service

staff and they will complain to me, and the hotel guests may wait longer

and complain to me. The potential solutions of my problem are I study the

names of the food and beverages by reading the list of menus at HH, I ask

the names of items on the menu at HH to the staff at HH, and I ask the

staff at HH who know how to pronounce the names of the menus correctly

(16)

18 Maranatha Christian University Having analyzed the potential solutions, I choose all the three potential

solutions, those are I study the names of the food and beverages by

reading the list of names on the menus at HH, I ask the names of items on

the menu at HH to the staff who have the knowledge of the menu and I

ask them how to pronounce the names on the menu correctly and record

them. In the article “How to Improve Your Vocabulary”, it is explained that

to learn a lot of vocabulary, it is necessary to read English books, listen to

records, and write the words in a notebook (par. 1). The reason I choose

this solution is because I need to develop my skills in listening, speaking,

reading, and writing. Reading can improve my writing skills, as I will know

how to write the names of the food and beverages on the menu. However,

I will not know how to pronounce the word correctly. Therefore, I need help

from the other staff to solve my problem. I need to ask them about the

names on the menu at HH and how to pronounce the names of the menu

correctly. As a result, I can improve my knowledge of vocabulary related to

the names of the food and beverages, I will know how to pronounce the

word correctly and I can increase my listening skills by listening to the

recorded pronunciation of the names of the food and beverages. All these

steps will be helpful for me to listen to the guests’ order on the phone.

Therefore, I will learn to be a good operator who is competent, both in

spoken and written communication.

I believe that these chosen solutions can help other people who have a

similar problem. I learn by myself and from other people, because if I only

(17)

19 Maranatha Christian University learn from other people, I might rely too much on other people. For

example, when the guests call the operator to order some food and

beverages, the operator does not need to ask the other staff how to write

and pronounce it correctly.

I can sum up that the ability to understand the food and beverages

listed in the menu is needed for the operator staff at HH Bandung, so that

the staff can listen to the guests’ order without making mistakes. He or she

can also write the names of the food and beverages correctly in the room

service order form without asking the other staff. By learning product

knowledge, the operator staff will feel confident when listening to the

guests’ order on the phone. I hope these chosen solutions can help other

operator staff to handle a similar problem effectively if it happens in the

(18)

Maranatha Christian University

BIBLIOGRAPHY

Printed Sources

Baldoni, John. Face to Face Communications for Clarity and Impact.

Boston: Harvard Business School Publishing Corporation, 2004.

Darsono, Agustinus. Front Office Hotel. Jakarta: PT Gramedia

Widiasarana Indonesia, 2011.

Electronic Sources

Ager, Simon. “Pronunciation and Listening Comprehension.” 1998-2011. 16

October 2011. <http://www.omniglot.com/language/pronunciation.htm>.

Balle, Jade. “Hotel Operator Job Description.” eHow Contributor.

Copyright © 1999-2011 Demand Media, Inc. 28 September 2011.

<http://www.ehow.com/facts_5595946_hotel-operator-job-

description.html/>.

”Choosing a Passage.” 2011. 5 October 2011.

(19)

Maranatha Christian University

“How to Improve Your Vocabulary.” 1999-2009. 28 October 2011.

<www.learningenglish.de/ImproveEnglish/improvevocabularypage.ht>.

“Handling Guest’s Complaints.” Copyright © 2011 Hotel Tefl. 5 October

2011. <http://www.hotel-tefl.com/complaints-1/>.

Hightower, Sarah. “Complaints in the Workplace – The Fine Art of

Complaining.” © 2011 Streetdirectory. 15 October 2011.

<http://www.streetdirectory.com/travel_guide/190640/careers_and_job

_hunting/complaints_in_the_workplace__the_fine_art_of_complaining.

html>.

Miller, Earl. “Think You are Multitasking? Think Again.” ? 2 October 2008. 6

November 2011.

<http://www.npr.org/templates/story/story.php?storyId=95256794>.

“Meminimalkan Gangguan di Lingkungan Kerja.” Era Baru. 8 July 2011. 25

October 2011. <

http://erabaru.net/kehidupan/45-gaya-hidup/27112-meminimalkan-gangguan-di-lingkungan-kerja>.

“Memorizing Vocabulary and Languages.” 2006-2011. 16 October 2011.

<http://www.videojug.com/interview/memorizing-vocabulary-and-languages>.

“Starting a New Job Getting Used to Your New Role.”Mind Tools Ltd, 2011.

4 October 2011.

<http://www.mindtools.com/pages/article/newCDV_29.htm/>.

Shoebottom, Paul. “How to Learn Vocabulary.” 1996-2011. 16 October

(20)

Maranatha Christian University

“Vocabulary Improvement Technique.” Copyright 2006-2008 Improving

Vocabulary.ORG. 2 November 2011.

<http://www.improvingvocabulary.org/children.html>.

“Vocabulary Strategies.” Your Dictionary. © 1996-2011. 2 November 2011.

<http://www.yourdictionary.com/grammar/grammar-rules-and-tips/vocabulary-strategies.html>.

“Why Listening Skills Development Is So Important.” Copyright © 2007 –

How To Communicate: How To Communicate. 5 October 2011.

<http://www.communicationtalk.com/listening-skills-

development.html/>.

“Why Personalizing the Vocabulary is Important.” 5 October 2011.

<http://www.nuance.com/ucmprod/groups/dragon/@web/documents/co

Referensi

Dokumen terkait

Penilaian dilakukan dengan cara pengurangan nilai jika tidak memenuhi persyaratan penilaian pada nomor 1 dan bonus nilai bagi yang dapat menyelesaikan tugas lebih cepat

Catatan : Agar membawa dokumen perusahaan asli sesuai dalam isian kualifikasi serta menyerahkan rekaman/copy-nyaM. Demikian undangan dari kami dan atas perhatiannya

Tongue Twisters are useful drills to improve motivation, class condition, and pronunciation skill of the second semester students of English Department Faculty of Teacher

career฀would฀accomplish฀several฀objec- tives,฀ including฀ (a)฀ providing฀ students฀ sufficient฀ time฀ to฀ learn฀ to฀ think฀ like฀ accountants;฀ (b)฀

Jika sebuah permintaan untuk mengakses record tertentu, misal kita ingin mengakses dengan nilai key BAT, indeks dengan tingkat tertinggi (dalam hal ini blok

Pokja Pengadaan Pekerjaan Konstruksi I Unit Layanan Pengadaan (ULP) Barang/Jasa Pemerintah di Lingkungan Pemerintah Kota Denpasar Tahun Anggaran 2016 akan

Mohon Hadir tepat waktu dan masing-masing Perusahaan agar membawa Dokumen Penawaran Asli dan Dokumen Kualifikasi Asli + foto copy dokumen.. Demikian undangan kami

Disusun Untuk Memenuhi Salah Satu Syarat Akademis Dalam Menyelesaikan Pendidikan Sarjana Strata 1 Jurusan. Teknik Sipil Fakultas Teknik