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Kualitas Brownies Crispy Substitusi Tepung Bekatul (Oryza Sativa)
Devi, Ni Komang Ayu Karmala
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ISBN/ISSN
17.1.3.1.216
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808,068
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17.1.3.1.216
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Analisis Penerapan Standard Operating Procedure (Sop) Kitchen Pada Era New No…
Fidela, Ni Luh Diva
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ISBN/ISSN
17.1.3.1.215
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808,068
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17.1.3.1.215
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Kualitas Pembuatan Pie Dengan Menggunakan Kacang Merah
Dewi, Ni Made Ayu Sukma
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ISBN/ISSN
17.1.3.1.213
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808,068
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17.1.3.1.213
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Teh Berbahan Dasar Daun Kelor
Wicaksono, I Gusti Agung Gede Agastya
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ISBN/ISSN
17.1.3.1.211
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808,068
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17.1.3.1.211
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Kualitas Macaron Dengan Tepung Kacang Hijau Sebagai Pengganti Tepung Almond
Putra, Made Dwi Priyambada Jayanta Maha
Edition
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ISBN/ISSN
17.1.3.1.209
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808,068
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17.1.3.1.209
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Pemanfaatan Bunga Telang (Clitoria Ternatea L.) Dibandingkan Dengan Daun Pand…
Mahendra, Dewa Putu Agus Karang
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ISBN/ISSN
17.1.3.1.202
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808,068
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17.1.3.1.202
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Pembuatan Stok Di El_Patio Restaurant Melia Bali Nusa Dua
Adnyana, Dewa Yogi Buddhi
Edition
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ISBN/ISSN
16.1.3.1.084
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808,068
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16.1.3.1.084
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Pemanfaatan Daun Daluman Terhadap Pembuatan Es Krim
Mahendra, Humbertus A.A. Gede Yoga
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ISBN/ISSN
17.1.3.1.200
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17.1.3.1.200
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Pemanfaatan Ubi Ungu Sebagai Pengganti Tepung Terigu Dalam Pembuatan Kulit To…
Pratama, Anak Agung Gde Hendra Sastra
Edition
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ISBN/ISSN
17.1.3.1.197
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808,068
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17.1.3.1.197
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Penerapan Standar Operasional Prosedur Pramusaji Di Bistro Batukali Restauran…
Dewi, Kadek Vinna Yuliana
Edition
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ISBN/ISSN
16.1.3.1.082
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808,068
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16.1.3.1.082
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Pengaruh Program Pelatihan Oborn Center Of Learning Development Terhadap Motivasi kerja Karyawan Di Hotel The Oberoi Bali
Anawan, Kadek Harri Ritzaldi
Implementasi Standar Operasional Prosedur Dalam Menangani Tamu Check In Dan Check Out Di The Trans Resort Bali
Mahendra, I Gede Agus
Penerapan Cleanliness Health Safety Environmental Sustainability Di The 1O1Bali Fontana Seminyak
Darmaya, I Gede
Kualitas Granola Dengan Bahan Tambahan Dark Chili Chocolate
Santika, I Gede Ary
Pengaruh Lingkungan dan Budaya Kerja terhadap Kepuasan Karyawan Hotel Atanaya Kuta Bali
Aptriyani, Noni
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