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Kualitas French Butter Cakes ( Madeleines ) Dengan Tambahan Bahan Daun Kelor
Yasa, I Gede Agus Putra
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ISBN/ISSN
17.1.3.1.263
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808,068
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17.1.3.1.263
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Kualitas Pempek Dengan Bahan Dasar Kulit Buah Naga Merah
Matura, Kilang Godam
Edition
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ISBN/ISSN
17.1.3.1.260
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808,068
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17.1.3.1.260
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Penerapan Standar Operasional Prosedur Pelayanan Kamar Occupied Oleh Room Att…
Wirasatya, Imade
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ISBN/ISSN
17.1.3.1.027
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808,068
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17.1.3.1.027
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Analisis Kualitas Manisan Kering Buah Mengkudu (Morinda Citrifolia)
Setyadi, I Gede Yoga Nanda Kusuma
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ISBN/ISSN
17.1.3.1.023
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17.1.3.1.023
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Implementasi Segmentasi Pasar Di Udara Bali Resort Yoga & Spa
Putra, I Kadek Agus Mahendra
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ISBN/ISSN
17.1.3.1.022
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808,068
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17.1.3.1.022
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Penerapan Dimensi Kualitas Pelayanan Pramusaji Di Menega Cafe Restaurant Jimb…
Putra, I Putu Indra Wahyuda
Edition
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ISBN/ISSN
17.1.3.1.021
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808,068
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17.1.3.1.021
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Analysis Strategi Promotion Guna Meningkatkan Kunjungan Di Berbagi Kopi Bali …
Prasetya, Steven Apriliano Angsar
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ISBN/ISSN
17.1.3.1.016
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808,068
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17.1.3.1.016
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Kualitas Nugget Berbahan Dasar Jantung Pisang
Gunawan, Grace Emanuela
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ISBN/ISSN
17.1.3.1.248
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808,068
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17.1.3.1.248
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Prosedur Penanganan Keluhan Tamu Di Karma Kandara Resort
Saputra, I Putu Agus Wira
Edition
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ISBN/ISSN
17.1.3.1.013
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808,068
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17.1.3.1.013
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Standar Operasional Prosedur Waiter Atau Waitress Dalam Melayani Tamu Di Rock…
Kristina, Ni Made Yunita
Edition
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ISBN/ISSN
17.1.3.1.010
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17.1.3.1.010
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