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Analisis Penerapan Hygiene Dan Sanitasi Pada Manisan Restoran Di Alaya Resort…
Yanti, Luh Tika
Edition
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ISBN/ISSN
16.1.3.1.006
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Call Number
808,068
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16.1.3.1.006
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808,068
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Kajian Implementasi Standard Operating Procedure Check In Dan Check Out Di Ni…
Crismonica, Kadek
Edition
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ISBN/ISSN
16.1.3.1.003
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808,068
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16.1.3.1.003
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Kualitas Brownies Berbahan Dasar Tepung Kulit Pisang
Ariana, I Nengah Budi
Edition
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ISBN/ISSN
15.1.3.1.286
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808,068
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15.1.3.1.286
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Implementasi Standard Operational Procedure (Sop) Opening Dan Closing Di Pool…
Adnyana, I Gede Putu Wisnu
Edition
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ISBN/ISSN
15.1.3.1.057
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808,068
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15.1.3.1.057
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Analisis Tingkat Kepuasan Konsumen Terhadap Kualitas Pelayanan Dengan Diterap…
Jodhy, I Made Setiawan
Edition
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ISBN/ISSN
17.1.3.1.352
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808,068
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17.1.3.1.352
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Kualitas Es Krim Berbahan Dasar Wortel
Raditya, Kadek Ari Darma
Edition
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ISBN/ISSN
17.1.3.1.359
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808,068
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17.1.3.1.359
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Kualitas Brownies Berbahan Dasar Tepung Kedelai
Sonya, Gita
Edition
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ISBN/ISSN
17.1.3.1.336
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808,068
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17.1.3.1.336
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Kualitas Mie Basah Berbahan Tepung Sagu Dengan Penambahan Pewarna Alami
Safrudin, Andi Rachmad
Edition
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ISBN/ISSN
17.1.3.1.367
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808,068
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17.1.3.1.367
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Kualitas Bakso Goreng Berbahan Dasar Tempe
Pramana, I Gusti Agung Mega Candra
Edition
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ISBN/ISSN
17.1.3.1.366
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808,068
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17.1.3.1.366
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Perbedaan Kualitas Abon Berbahan Dasar Kulit Pisang Kepok Dan Tanduk
Laksma, Kadek Ananta Budhi
Edition
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ISBN/ISSN
17.1.3.1.365
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808,068
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17.1.3.1.365
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Pengaruh Kompensasi Dan Beban Kerja Terhadap Kepuasan Kerja Karyawan Di Aston Canggu Beach Resort
Devi, Ade Sintya
English Grammar
Budi, Henricus
Tourism Management
Chris Ryan
Akuntasi Biaya: Konsep & Metodelogi Penggolongan Biaya Elemen Biaya Produksi Perhitungan Harga Pokok Produk
Harnanto
Penerapan Hygiene Sanitasi Terhadap Kualitas Pelayanan Food And Beverage Service Di Restaurant Hotel Sthala Ubud
Ambara, Dewa Gede
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