Kajian Teknologi dan Bisnis Kuliner

Published: 2020-02-28

UJI KESUKAAN BANANA CAKE GLUTEN FREE

Yohana Marshelina; Herra Herryani
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UPAYA MELESTARIKAN KUE PAPAIS SEBAGAI KUE TRADISIONAL KHAS CIREBON

Fika Virliana Arsyalizi; Paryoto
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PENGARUH KUALITAS PRODUK TERHADAP KEPUASAN PELANGGAN MELALUI KEPUTUSAN PEMBELIAN DI SATE SEAFOOD SENAYAN KEBON SIRIH

Meylani Tuti; Abdul Majid
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ANALISIS DESAIN MENU PADA RESTORAN HOTEL BERBINTANG LIMA DI JAKARTA

Kurnia Iman Santoso; Mufti Nugroho
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PEMANFAATAN TEPUNG JAGUNG PADA KUDAPAN AKAR KELAPA

Hafidz Oktavian Sudirman; Nova Eviana
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