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Pengaruh Pelatihan Kualitas Pelayanan Pramusaji Terhadap Kepuasan Konsumen Di…
Purnama, Anak Agung Gede Bagus Mega
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17.1.3.1.103
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808,068
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17.1.3.1.103
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Kualitas Pancake Berbahan Dasar Tepung Ubi Jalar Ungu
Mahendra , I Putu Bobby
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17.1.3.1.135
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17.1.3.1.135
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Kualitas Bar Di The Kayon Jungle Resort
Darma, I Komang Surya
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17.1.3.1.102
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17.1.3.1.102
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Upaya Meningkatkan Kualitas Pelayanan Di Jamie Oliver Restaurant Hardrock Hot…
Putrayasa, I Kadek Sena
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17.1.3.1.133
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17.1.3.1.133
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Penerapan Standar Operasional Prosedur Guest Relation Officer (Gro) Dalam Men…
Dewi, Ni Gusti Ayu Made Diah Sulistya
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17.1.3.1.100
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17.1.3.1.100
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Faktor - Faktor Yang Dapat Mempengaruhi Minat Beli Konsumen Di Celagi Restora…
Cahyani, Ni Luh Gede Ayu Berliana Dwi
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17.1.3.1.130
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17.1.3.1.130
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Implementasi Sop Dalam Pelayanan Taking Order Di Bali Mandira Beach Resort An…
Novi, Ni Wayan
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17.1.3.1.129
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17.1.3.1.129
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Implementasi Standar Operasional Prosedur Pramusaji Pada Seminyak Italian Foo…
Mertasani, Ni Komang
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ISBN/ISSN
17.1.3.1.099
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17.1.3.1.099
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Kualitas Bakso Berbahan Dasar Buah Nangka Muda
Wati, Ni Ketut Darmika
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17.1.3.1.127
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17.1.3.1.127
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Penerapan Standar Operasional Prosedur Butler Di Hotel Fairmont Sanur Beach Bali
Pradnyani, Ni Putu Shandi
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ISBN/ISSN
17.1.3.1.097
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17.1.3.1.097
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