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Penerapan Standar Operasional Prosedur Pembersihan Kamar Occupied Pada Masa P…
Pramuditha, I Kadek Adi
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19.1.3.1.083
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808.068 Pra-p
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19.1.3.1.083
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Analisis Restoran Taman Dedari Sebagai Objek Wisata Dimasa Pandemi Covid 19
Adnyana, I Gede Arya
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17.1.3.1.328
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808.068 Adn-a
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17.1.3.1.328
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808.068 Adn-a
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Strategi Promosi ATS Vacation Untuk Meningkatkan Penjualan Di Masa Pandemi Co…
Yovita, Brigitta
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18.2.1.1.041
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808,068 Yov-s
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18.2.1.1.041
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808,068 Yov-s
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Analisis Penerapan Standar Operasional Prosedur Penyiapan Kamar di The 1o1 Bali Fontana Seminyak pada Pasca Pandemi Covid-19
Ladista, I Made Oldi
Inovasi Dadar Gulung Dengan Coconut Mousse Dan Kinca Sauce
Melyanti, Ni Putu
Modifikasi Produk Macaron Dengan Menggunakan Tepung Kelapa
Salwa, Nabila Nur
Kualitas Martabak Manis Berbahan Dasar Tepung Ubi Ungu
Putra, I Made Andreas Sentana
Kualitas Yoghurt Dengan Bahan Campuran Kemangi
Kosuma, I Made Nugraha P
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