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Kombinasi Sajian Jepang & Amerika Dalam Bentuk Burger Sushi
Suarnada, I Gede Agus
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18.1.3.1.116
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808,068
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18.1.3.1.116
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Adaptasi New Normal: Analisis Kualitas Pelayanan Food & Beverage Service Terh…
Dinata, I Kadek Sastrawan Surya
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18.1.3.1.113
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808,068
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18.1.3.1.113
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Dampak Pandemi Covid-19 Terhadap Tingkat Occupancy Di Capella Ubud, Bali
Darmawan, I Kadek Wawan
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18.1.3.1.112
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808,068
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18.1.3.1.112
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Analisis Penyimpanan Bahan Makanan Di Lv8 Resort Hotel
Diana, Ni Gusti Ayu Putu Levy
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18.1.3.1.106
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18.1.3.1.106
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Implementasi Sop Pramusaji Dalam Pelayanan Room Service Di The Sankara Resort…
Dewi, Ni Putu Ayu Eka Citra
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18.1.3.1.105
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18.1.3.1.105
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Upaya F&B Manager The Royal Pita Maha Resort Ubud Dalam Meningkatkan Kinerja …
Dewi , Ni Kadek Iko Septia
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18.1.3.1.104
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18.1.3.1.104
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Zero Waste Management: Kulit Pisang Sebagai Alternatif Bahan Pembuatan Kerupuk
Yulianti
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18.1.3.1.103
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808,068
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18.1.3.1.103
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Kualitas Pelayanan Pramusaji Dalam Meningkatkan Kepuasan Tamu Di Restaurant M…
Dewi, Ni Komang Risa Karina
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18.1.3.1.101
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18.1.3.1.101
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Analisis Prosedur Penerapan Protokol Kesehatan Di Ancak Restaurant Mercure Le…
Gitara , Wayan Fery Wiguna Putra
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18.1.3.1.097
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18.1.3.1.097
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Kualitas Manisan Kering Berbahan Dasar Kulit Semangka
Setiawati, Wayan
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18.1.3.1.326
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18.1.3.1.326
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Sekilas Tentang Sejarah Beberapa Pura di Indonesia
Suada, I Nyoman
Pengaruh Kualitas Pelayanan Dan Kinerja Karyawan Terhadap Kepuasan Tamu Di The DECK Restoran Hotel The ONE Legian Kuta
Setiawan, I Gede Arya
Pengaruh E Commerse Terhadap Occupancy kamar Di Hotel Berry Gloe
Haris, Andana
Pembinaan Sikap Profesi
IGK Agung Djanuraga
Isian Sosis Berbahan Dasar Jamur Tiram Sebagai Makanan Alternatif Bagi Golongan Vegetarian
Utama, I Putu Gede Prawira
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