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Kualitas Selai Berbahan Dasar Salak Pondoh Dengan Sari Bunga Telang (Clitoria…
Kristiani, Ni Komang
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18.1.3.1.233
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808,068
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18.1.3.1.233
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Analisis Penerapan Prosedur Pelayanan Waiter/Waitress Di Sungai Restoran Stha…
Pratistha, I Putu Surya
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17.1.3.1.172
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808,068
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17.1.3.1.172
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Standar Operasional Prosedur Pelayanan Di Ocean Grill Restaurant Miami Beach
Prapti, Ni Nyoman
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17.1.3.1.159
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17.1.3.1.159
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Penerapan Standar Operasional Prosedur Kualitas Pelayanan Di Stuja Coffee Bali
Dewi, Ida Ayu Dorra Ratna
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17.1.3.1.157
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17.1.3.1.157
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Kualitas Banana Cake Campuran Tepung Biji Nangka
Wijaya, Hersan Krister
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18.1.3.1.228
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808,068
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18.1.3.1.228
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Peranan Chef De Partie Dalam Penerapan Hygiene Dan Sanitasi Di Hotel Four Poi…
Cahyani, Ni Putu Mela
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17.1.3.1.154
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17.1.3.1.154
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Pembuatan Tempe Berbahan Dasar Kacang Merah
Widiantari, Ni Ketut Okiani
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17.1.3.1.138
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808,068
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17.1.3.1.138
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Keripik Daun Anggur Sebagai Inovasi Oleh-Oleh Khas Desa Banjar Kecamatan Banj…
Pradnyandari, Ni Nyoman Nadya
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ISBN/ISSN
17.1.3.1.132
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17.1.3.1.132
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Kualitas Nugget Berbahan Dasar Kacang Hijau ( Vigna Radiata L )
Putri, Ni Kadek Virantika
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17.1.3.1.128
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808,068
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17.1.3.1.128
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Penggunaan Jamu Sinom Sebagai Bahan Pembuatan Es Krim
Pratama, Kelvin
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18.1.3.1.213
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808,068
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18.1.3.1.213
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