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Kajian Penerapan Prosedur Pelayanan Waiter/Waitress Di Sungai Restoran Sthala…
Putra, Putu Andika Aryasa
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ISBN/ISSN
17.1.3.1.164
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808,068
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17.1.3.1.164
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Penerapan Standar Operasional Prosedur Butler Di Hotel Fairmont Sanur Beach Bali
Pradnyani, Ni Putu Shandi
Edition
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ISBN/ISSN
17.1.3.1.097
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808,068
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17.1.3.1.097
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Kualitas Pelayanan Pramusaji Lesung Restoran Di Desa Visesa Ubud Resort
Atmajaya, I Wayan Gede Wandi
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ISBN/ISSN
17.1.3.1.089
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808,068
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17.1.3.1.089
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Implementasi Standard Operational Procedure Oleh Pramusaji Dalam Melayani Tam…
Andila, Wahyu Andre
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16.1.3.1.136
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16.1.3.1.136
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Kualitas Mie Basah Berbahan Tepung Sagu Dengan Penambahan Pewarna Alami
Safrudin, Andi Rachmad
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ISBN/ISSN
17.1.3.1.367
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808,068
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17.1.3.1.367
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Pemanfaatan Sari Buah Sirsak (Annona Muricata Linn.) Terhadap Kualitas Sourdo…
Suandika, I Wayan
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ISBN/ISSN
17.1.3.1.303
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808,068
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17.1.3.1.303
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Penggunaan Pewarna Alami Biji Kacang Hijau Terhadap Pembuatan Bubur Sumsum
Andia, Putu Alfin
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ISBN/ISSN
17.1.3.1.206
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808,068
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17.1.3.1.206
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Penggunaan Kulit Dalam Manggis (Granicia Mangostana L.) Terhadap Pbuatan Lact…
Melandikha, Densuli
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ISBN/ISSN
17.1.3.1.191
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808,068
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17.1.3.1.191
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Kualitas Donat Berbahan Campuran Ubi Jalar Cilembu (Ipomoea Batatas Cultivar …
Andika, I Nyoman Adi
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ISBN/ISSN
16.1.3.1.192
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808,068
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16.1.3.1.192
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Analisis Penerapan Prosedur Pelayanan Waiter/ Waitress di Lesung Restoran Hot…
Prasetyawan, I Putu Andika
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ISBN/ISSN
16.1.3.1.091
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808,068
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16.1.3.1.091
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Erawati, Ni Wayan Maryuni
Upaya Peningkatan Pelayanan Di Taman Dedari Restaurant The Royal Pita Maha Resort Ubud
Sentana, I Gusti Ngurah Wahyu
Welcome to Hospitality an Introduction
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