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Vol 4 No 2 (2022): CULINARIA
Kajian Teknologi dan Bisnis Kuliner
Published:
2022-08-23
Articles
PENGARUH KUALITAS PRODUK DAN BRAND EQUITY TERHADAP KEPUTUSAN PEMBELIAN MELALUI TRUST DI USAHA RESTI PASTRY
Resti Maulida Saputri, Meylani Tuti
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PENGARUH KUALITAS PRODUK DAN KETERLIBATAN PELANGGAN TERHADAP REPURCHASE INTENTION MELALUI KEPUASAN PELANGGAAN PADA CASAWOW
Lia Nuramalia, Meylani Tuti
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PENGARUH PRODUCT CREATIVITY TERHADAP COMPETITIVENESS MELALUI SOCIAL MEDIA MARKETING PADA UMKM MAKANAN
Irfan Maulana, Meylani Tuti
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PENGARUH MODEL BISNIS TERHADAP DAYA SAING MELALUI KOMUNITAS ONLINE PADA UMKM MAKANAN DI JABODETABEK
Hana Alfira, Meylani Tuti
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PENERIMAAN KONSUMEN TERHADAP PENAMBAHAN TEPUNG DAUN KELOR (Moringa oleifera Lamk) PADA PROSES PEMBUATAN FILLER COKELAT PRALINE SEBAGAI BAHAN INGREDIENT FUNGSIONAL
PARYOTO YOTO, Nur Ari Rochimah, Amalina Qurratu Ayun
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