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Kualitas Brownies Kukus Dengan Bahan Dasar Tepung Pisang Ambon
Wirawan, I Kadek Putra
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ISBN/ISSN
16.1.3.1.022
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808,068
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16.1.3.1.022
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Kualitas Martabak Manis Berbahan Tambahan Tepung Arang Bambu
Putra , I Kadek
Edition
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ISBN/ISSN
16.1.3.1.021
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808,068
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16.1.3.1.021
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Strategi Supervisor Meningkatkan Kinerja Kerja Pramusaji di Lesung Restoran d…
Miarta, I Kadek
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ISBN/ISSN
16.1.3.1.020
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808,068
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16.1.3.1.020
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Upaya Butter dalam Meningkatkan Kualitas Pelayanan di Desa Visesa Ubud Resort
Antara, I Kadek Edo
Edition
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ISBN/ISSN
16.1.3.1.018
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16.1.3.1.018
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Implementasi Standar Operasional Prosedur Room Service Di The Oberoi Beach Re…
Putra, Dewa Made Dendi Yadnya
Edition
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ISBN/ISSN
16.1.3.1.013
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808,068
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16.1.3.1.013
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Implementasi Standar Operasional Prosedur Pelayanan A'la Carte Breakfast Pada…
Risanthi, Rini
Edition
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ISBN/ISSN
16.1.3.1.011
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808,068
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16.1.3.1.011
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Analisis Penerapan Hygiene dan Sanitasi pada Kura - Kura Restaurant di The Ob…
Wardani, Ni Luh Manis Sukma
Edition
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ISBN/ISSN
16.1.3.1.008
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808,068
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16.1.3.1.008
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Implementasi Standard Operasional Prosedur Dalam Menangani Tamu Check In dan …
Kartika, Ni Luh
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ISBN/ISSN
16.1.3.1.007
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808,068
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16.1.3.1.007
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Perbedaan Kualitas Daging Rendang Basah Dengan Menggunakan Metode Memasak Sou…
Dewi, Lita Mheta
Edition
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ISBN/ISSN
16.1.3.1.005
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808,068
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16.1.3.1.005
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Penerapan Standard Operating Procedure Dalam Penanganan Check In dan Check Ou…
Priyanthi, Komang Leony Asri
Edition
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ISBN/ISSN
16.1.3.1.004
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808,068
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16.1.3.1.004
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