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Penggunaan Sari Lidah Buaya Dalam Pembuatan Es Krim
Wiarta, I Komang
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18.1.3.1.390
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808,068
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18.1.3.1.390
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Implementasi Standar Operasional Prosedur Dalam Menangani Tamu Check In Dan C…
Mahendra, I Gede Agus
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18.1.3.1.193
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808,068
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18.1.3.1.193
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Strategi Supervisor Dalam Meningkatkan Kinerja Pramusaji Di Human Bean Cafe
Nugraha, Kadek Verdian
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18.1.3.1.190
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18.1.3.1.190
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Penerapan Hygiene Dan Sanitasi Pada Area Dapur Di Villa Noku Beach House Semi…
Setiawan, I Made Purna
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18.1.3.1.387
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18.1.3.1.387
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Strategi Promosi Dalam Meningkatkan Penjualan Makanan Di Restoran Lumbung Pet…
Damayanti, Ni Nengah Diah Cristiana
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18.1.3.1.176
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18.1.3.1.176
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Prosedur Pelayanan Check In Dan Check Out Pada Hotel Vila Lumbung
Damayanthi, Ni Kadek Lidya
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18.1.3.1.174
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18.1.3.1.174
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Strategi Promosi Untuk Meningkatkan Tingkat Hunian Kamar Pada Era New Normal …
Dewi, Ni Putu Ratna Komala
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18.1.3.1.173
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808,068
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18.1.3.1.173
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Kualitas Pelayanan Pramuaji Di Restoran Grand Puncak Sari
Restini, Ni Komang Ayu
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18.1.3.1.172
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18.1.3.1.172
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Implemetasi Standard Operasional Prosedur Dalam Pelayanan Breakfast Di The De…
Melati, Ni Putu Indah
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18.1.3.1.171
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808,068
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18.1.3.1.171
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Kualitas Pelayanan Restoran Di Swiss Belhotel Pangkalpinang
Julivianti, Ferly
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18.1.3.1.170
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Pengaruh Kualitas Produk Makananan Dan Kualitas Pelayanan Terhadap Keputusan Pembelian Produk Pada Restoran Hotel Horison Seminyak
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