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Strategi Jejaton Restaurant Dalam Meningkatkan Minat Kunjung Tamu Pada Masa P…
Agung, I Gusti Lanang Aldeva
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ISBN/ISSN
18.1.3.1.014
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808.068 Agu-s
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18.1.3.1.014
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Peranan Housekeeping Dalam Menunjang Kualitas Pelayanan Pada Masa Pandemi Cov…
Anistiyati, Ni Kadek Linang
Edition
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ISBN/ISSN
18.1.3.1.011
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808.068 Ani-p
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18.1.3.1.011
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808.068 Ani-p
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Strategi Pemasaran Melalui Media Sosial Instagram Pada Masa Pendemi Covid-19 …
Putra, I Kadek Permana
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ISBN/ISSN
18.1.3.1.032
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808.068 Put-s
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18.1.3.1.032
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808.068 Put-s
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Prosedur Pelayanan Tamu Check-in Pada Pandemi Covid-19 di Semabu Hills Hotel
Agustiari, Ni Putu Melle
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19.1.3.1.167
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808.068 Agu-p
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19.1.3.1.167
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Strategi Pemasaran Dalam Upaya Meningkatkan Penjualan Kamar Di Hotel Maxone J…
Prameswari, Anak Agung Istri Alissa
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ISBN/ISSN
16.2.1.1.197
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808,068 Pra-s
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16.2.1.1.197
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Penerapan Hygiene Sanitasi Dalam Pengolahan Makanan Pada Masa Pandemi Covid-1…
Suena, Kadek Rizky Rijas
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ISBN/ISSN
18.1.3.1.244
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Call Number
808.068 Sue-p
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18.1.3.1.244
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808.068 Sue-p
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Strategi Pemasaran Hotel Pullman Bali Legian Beach Dalam Usaha Meningkatkan P…
Bitikaka, Reynsi Yuliviansi Elisabeth
Edition
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ISBN/ISSN
18.2.1.1.046
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808,068 Bit-s
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18.2.1.1.046
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Pengaruh Protokol CHSE (Cleanliness, Health, Safety, Environment Sustainabili…
Prayoga, Putu Arditya
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18.2.1.1.161
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808,068 Pra-p
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18.2.1.1.161
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Studi Motivasi Dan Kinerja Karyawan Restoran Bakmi Kota Lama 1819 Di Masa Pan…
Wibowo, Valentino Ardian Wahyu
Edition
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ISBN/ISSN
16.2.1.1.065
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Call Number
808,068 Wib-s
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16.2.1.1.065
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808,068 Wib-s
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Pengaruh Advertising dan Discount Terhadap Minat Staycation Pada Masa Pandemi…
Pranata, I Nyoman Yudi
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18.2.1.1.241
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808,068 Pra-p
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18.2.1.1.241
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English For Hotel Staff
Visutskie, Lynne
Pemanfaatan Buah Lamun Sebagai Bahan Pembuatan Soup
Sudiawan, Kadek Yoga
Kualitas Donat Berbahan Campuran Tepung Umbi Suweg
Putra, I Putu Nanda Kusuma
Analisis Penerapan Hygiene dan Sanitasi Di The Puhu Restaurant Padma Resort Ubud Pasca Pandemi Covid-19
Kristin, Ni Wayan Monika
Donat Berbahan Dasar Ubi Ungu (Doungu)
Perdana, Wisnu Cahya
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