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Modifikasi Produk Donat Berbahan Campuran Tepung Ubi Cilembu
Natasya
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ISBN/ISSN
19.1.3.1.268
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808.068 Nat-m
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19.1.3.1.268
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Uji Kualitas Brownies Kukus Glutenfree Dengan Menggunakan Tepung Beras Hitam …
Firmansyah, Fariz
Edition
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ISBN/ISSN
19.1.3.1.261
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808.068 Fir-u
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19.1.3.1.261
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808.068 Fir-u
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Kualitas Wingko Dengan Bahan Tepung Mocaf ( Modifed Casava Flour )
Satmika, Gede
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19.1.3.1.248
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808.068 Sat-k
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19.1.3.1.248
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International Encyclopedia of Higher Education : Educational Development Through Information & Communications Technology in Heigher Education
Stephen Fallows
Penyediaan Aksesibilitas Bagi Wisatawan Disabilitas Oleh Stakeholder Di Taman Mumbul Sangeh Sebagai Daya Tarik Wisata Desa Sangeh, Kabupaten Badung, Bali
Wijaya, I Gede Andri Sastra
Pengaruh Pelayanan Pramusaji dan Kualitas Makanan Terhadap Kepuasan Tamu di Hotel The Oberoi Seminyak Bali
Ruminggangga, Rening
Pengaruh Pelatihan Dan Pengalaman Kerja Terhadap Produktivitas Kerja Karyawan Pada Discovery Kartika Plaza Hotel Bali
Andika, I Komang Tobi Sutya
Dasar-dasar Kantor Depan Hotel
Bagyono - Sambodo, Agus
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