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Kualitas Klepon Cake Berbahan Tambahan Ubi Celembu
Dewi, I Gusti Agung Ayu Intan Sinta
Edition
-
ISBN/ISSN
16.1.3.1.031
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808,068
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16.1.3.1.031
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808,068
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Kualitas Bakpia Berban Campuran Daun Kelor
Putra, I Wayan Adi Pramana
Edition
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ISBN/ISSN
16.1.3.1.025
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-
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808,068
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16.1.3.1.025
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Penanganan Keluhan Tamu Oleh Guest Service Agent di Hotel Indigo Bali Seminya…
Saraswati, Dewa Ayu Shanti Kirana
Edition
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ISBN/ISSN
16.1.3.1.002
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808,068
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16.1.3.1.002
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Kualitas Brownies Kukus Dengan Bahan Dasar Tepung Pisang Ambon
Wirawan, I Kadek Putra
Edition
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ISBN/ISSN
16.1.3.1.022
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808,068
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16.1.3.1.022
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Kualitas Martabak Manis Berbahan Tambahan Tepung Arang Bambu
Putra , I Kadek
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ISBN/ISSN
16.1.3.1.021
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808,068
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ISBN/ISSN
16.1.3.1.021
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Strategi Supervisor Meningkatkan Kinerja Kerja Pramusaji di Lesung Restoran d…
Miarta, I Kadek
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ISBN/ISSN
16.1.3.1.020
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808,068
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16.1.3.1.020
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Upaya Butter dalam Meningkatkan Kualitas Pelayanan di Desa Visesa Ubud Resort
Antara, I Kadek Edo
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ISBN/ISSN
16.1.3.1.018
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808,068
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16.1.3.1.018
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Implementasi Standar Operasional Prosedur Room Service Di The Oberoi Beach Re…
Putra, Dewa Made Dendi Yadnya
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ISBN/ISSN
16.1.3.1.013
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808,068
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16.1.3.1.013
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Implementasi Standar Operasional Prosedur Pelayanan A'la Carte Breakfast Pada…
Risanthi, Rini
Edition
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ISBN/ISSN
16.1.3.1.011
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808,068
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16.1.3.1.011
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Analisis Penerapan Hygiene dan Sanitasi pada Kura - Kura Restaurant di The Ob…
Wardani, Ni Luh Manis Sukma
Edition
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ISBN/ISSN
16.1.3.1.008
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808,068
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16.1.3.1.008
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Darsana, I Made - Hulfa, Ihyana - Prianka, Winda Gafrilia
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Putra, I Kadek Permana
Kualitas Brownies Kukus Dengan Bahan Dasar Tepung Pisang Ambon
Wirawan, I Kadek Putra
Analisis Green Restaurant Pada Pool And Beach Restaurant Di Faena Hotel Miami Beach
Pradnyan, Made Satya
Perbedaan Kualitas Pada bakso Ikan Tenggiri Original Dengan Bakso Ikan Tenggiri Yang Menggunakan Air Jeruk Keprok Sebagai Bahan Pengawet
Valdi, Ray
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