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Vol 2 No 1 (2020): CULINARIA
Kajian Teknologi dan Bisnis Kuliner
Published:
2020-02-28
Articles
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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478
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1487
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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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220
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ANALISIS DESAIN MENU PADA RESTORAN HOTEL BERBINTANG LIMA DI JAKARTA
Kurnia Iman Santoso; Mufti Nugroho
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209
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PEMANFAATAN TEPUNG JAGUNG PADA KUDAPAN AKAR KELAPA
Hafidz Oktavian Sudirman; Nova Eviana
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312
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