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Upaya Pengawasan Dalam Meningkatkan Kebersihan Kamar dan Kenyamanan Tamu di O…

Putra, Putu Suhendra Andika

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ISBN/ISSN: 16.1.3.1.066
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.066
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Kualitas Kue Brownis dengan Bahan Tambahan Ubi Jalar Ungu

Purmayasa, Pande Putu

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ISBN/ISSN: 16.1.3.1.063
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.063
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Analisis Pelaksanaan Prosedur Pelayanan Candle Light Dinner Pada Birdhill Res…

Prayoga, Pande Kadek Surya

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ISBN/ISSN: 16.1.3.1.062
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.062
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Prosedur Standar Pelayanan Penyediaan Kamar di The Oberoi Bali

Wardana,Made Aditya Kusuma

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ISBN/ISSN: 16.1.3.1.061
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.061
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Kualitas Kue Bolu Lapis Berbahan Dasar Tepung Ketan Hitam

Yasa, Komang Alit Merta

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ISBN/ISSN: 16.1.3.1.059
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.059
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Kualitas Donat Dengan Bahan Tambahan Ekstrak Jahe

Gunawan, Kadek Yogi

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ISBN/ISSN: 16.1.3.1.058
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.058
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Kualitas Kue Srikaya Dengan Bahan Tamabahan Buah Durian

Prayuda, I Putu Raka

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ISBN/ISSN: 16.1.3.1.056
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.056
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Analisis Penyimpanan Bahan Makanan di Sthala Tribute Portfolio Hotel Ubud

Putra, I Putu Edo Brana

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ISBN/ISSN: 16.1.3.1.055
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.055
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Kualitas Kue Sari Kamboja Berbahan Tamabahan Durian

Widiadtika, I Putu Dodik

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ISBN/ISSN: 16.1.3.1.054
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Call Number: 808,068

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ISBN/ISSN: 16.1.3.1.054
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Implementasi Prosedur Pelayanan Breakfast di Kemin Restaurant Como Uma Ubud

Suadnyana, I Putu Dodi

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ISBN/ISSN: 16.1.3.1.053
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Call Number: 808,068

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