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Upaya Meningkatkan Popularitas dan Profitabilitas Menu di Restoran The Fat Ho…
Putri, Ni Kadek Tirta Devi Mariana
Edition
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ISBN/ISSN
20.1.3.1.129
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Call Number
808.068 Put-u
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20.1.3.1.129
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Analisa Prosedur Penyimpanan Bahan Makanan di Restoran The Sayan House
Setiono, Daniel
Edition
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ISBN/ISSN
20.1.3.1.137
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Call Number
808.068 Set-a
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20.1.3.1.137
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808.068 Set-a
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Proses Pembuatan Es Krim Berbahan Dasar Daun Kelor
Aryantha, I Wayan Debik
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ISBN/ISSN
20.1.3.1.134
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808.068 Ary-p
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20.1.3.1.134
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808.068 Ary-p
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Penerapan SOP Penyimpanan Bahan Makanan pada Kitchen Kanvaz Patisserie
Kristian, Daniel
Edition
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ISBN/ISSN
20.1.3.1.146
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808.068 Kri-p
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20.1.3.1.146
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808.068 Kri-p
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Analisis Menu Engineering Sebagai Strategi Untuk Meningkatkan Penjualan Menu …
Putra, I Dewa Gede Bramanda
Edition
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ISBN/ISSN
20.1.3.1.154
Collation
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808.068 Put-a
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20.1.3.1.154
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Project Based Learning (PJBL): Pembuatan Edible Crystal
Juliastrawan, Made
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ISBN/ISSN
20.1.3.1.155
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808.068 Jul-p
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20.1.3.1.155
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808.068 Jul-p
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Proses Fermentasi Anggur Menjadi Wine Dengan dan Tanpa Menggunakan Ragi
Soegiarto, Chellya Jessieka
Edition
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ISBN/ISSN
20.1.3.1.157
Collation
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Call Number
808.068 Soe-p
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20.1.3.1.157
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808.068 Soe-p
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Pemanfaatan Daun Cemcem Sebagai Bahan Tambahan Pada Panna Cotta
Dewi, Ni Made Ayu Candra
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ISBN/ISSN
20.1.3.1.158
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808.068 Dew-p
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20.1.3.1.158
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808.068 Dew-p
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Pemanfaatan Buah Buni (Antidesma Bunius (L.Spreng) Dalam Produk Olahan Minuma…
Purnamasari, Gusti Agung Ayu Nirmala
Edition
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ISBN/ISSN
20.1.3.1.161
Collation
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Call Number
808.068 Pur-p
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20.1.3.1.161
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808.068 Pur-p
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Inovasi Praline Perpaduan Cokelat dan Wine
Dewanti, Ni Made Ayumita
Edition
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ISBN/ISSN
20.1.3.1.162
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Call Number
808.068 Dew-i
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20.1.3.1.162
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808.068 Dew-i
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