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Kualitas Pelayanan Pramusaji Pada Main Dining Restaurant Di The Grand Hotel M…
Saputra, I Putu Arya
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ISBN/ISSN
20.1.3.1.112
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808.068 Sap-k
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20.1.3.1.112
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Penerapan Hygiene Sanitasi Terhadap Kualitas Pelayanan Food and Beverage Serv…
Putra, I Dewa Putu Adhitya
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ISBN/ISSN
20.1.3.1.170
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808.068 Put-p
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20.1.3.1.170
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Pemanfaatan Ubi Gadung Dalam Pembuatan Perkedel
Suryawan, Putu Adi
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ISBN/ISSN
18.1.3.1.319
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808.068 Sur-p
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18.1.3.1.319
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808.068 Sur-p
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Perkedel Berbahan Dasar Biji Nangka
Adnyani, Ni Luh Eva Sukma
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ISBN/ISSN
18.1.3.1.206
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808.068 Adn-p
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18.1.3.1.206
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Pemanfaatan Jantung Pisang Kepok Sebagai Alternatif Vegan Fillet Daging Ikan …
Mustamu, Jeremy Caesario
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ISBN/ISSN
18.1.3.1.208
Collation
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808.068 Mus-p
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18.1.3.1.208
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Penerapan Standar Operasional Prosedur Pada Food & Beverage Production Di Din…
Artileri, Muhammad Adithyah Fahreza
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ISBN/ISSN
18.1.3.1.211
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808.068 Art-p
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18.1.3.1.211
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Kualitas Brownies Dengan Bahan Campuran Tempe
Putra, I Made Suyoga Aryana
Edition
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ISBN/ISSN
18.1.3.1.260
Collation
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808.068 Put-k
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18.1.3.1.260
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Kualitas Silky Pudding Bunga Telang
Yudhistira, Made Surya
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ISBN/ISSN
18.1.3.1.274
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808.068 Yud-k
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18.1.3.1.274
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808.068 Yud-k
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Kualitas Keripik Berbahan Dasar Daun Belimbing
Baskara, Gede Getsuyobi Raditya Putra
Edition
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ISBN/ISSN
18.1.3.1.281
Collation
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Series Title
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Call Number
808.068 Bas-k
Edition
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18.1.3.1.281
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808.068 Bas-k
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Penerapan Standar Operasional Prosedur Penyimpanan Bahan Makanan Di The Setai…
Erlangga, I Gede Bagus David
Edition
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ISBN/ISSN
18.1.3.1.291
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Call Number
808.068 Erl-p
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18.1.3.1.291
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