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Penerapan Prosedur Penanganan Keluhan Tamu Di Standing Stone Restaurant, The …
Sari, Ni Ketut Pipit Ratna
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17.1.3.1.007
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808,068
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17.1.3.1.007
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Analisis Penerapan Standard Purchase Specification (Sps) Pada Pengadaan Bahan…
Martha, I Wayan Pande Aditya
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17.1.3.1.234
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808,068
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17.1.3.1.234
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Abon Berbahan Dasar Jantung Pisang Sebagai Makanan Alternatif Golongan Vegeta…
Adnyana, I Nyoman Heri
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16.1.3.1.253
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16.1.3.1.253
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Kualitas Praline Dengan Bahan Dasar Gula Aren Bali Dan Kacang Tanah
Theodoroes, Inkka Tantora
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17.1.3.1.225
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17.1.3.1.225
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Pemanfaatan Jus Belimbing Wuluh Dalam Proses Seasoning Pada Pembuatan Ikan Tuna
Kresnadana, Made Surya
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17.1.3.1.223
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17.1.3.1.223
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Pengolahan Buah Nanas Menjadi Sirup Berkualitas
Jane, Novena Lady
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16.1.3.1.239
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808,068
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16.1.3.1.239
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Kualitas Pembuatan Roti Tawar Dengan Menggunakan Ragi Alami (Anggur Hitam)
Pratiwi, Putu Ana Sastia
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ISBN/ISSN
17.1.3.1.218
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17.1.3.1.218
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Kualitas Pelayanan Pramusaji Di Majoly Restaurant Pada Hotel The Sandi Phala
Mayun, Sang Bagus Made Prandika
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16.1.3.1.137
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16.1.3.1.137
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Penerapan Hygiene Sanitasi Di Kitchen Jambuluwuk Oceano Seminyak
Wibisana, I Putu Bayu Satria
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16.1.3.1.127
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16.1.3.1.127
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Kualitas Jamu Kunyit Putih Berbahan Campuran Temu Mangga
Hartono, Laurensia Wilhelmina
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17.1.3.1.217
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