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Analisis Penyimpanan Bahan Makanan Perishable Di Plantation Grill Restaurant …
Dwipayana, I Made Krishna

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18.1.3.1.126
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808,068

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18.1.3.1.126
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808,068
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Peningkatan Kualitas Pelayanan Pramusaji Pada The Kumbuh Restaurant Di Sankar…
Gunaedi, I Made Ari

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18.1.3.1.123
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808,068

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18.1.3.1.123
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808,068
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Dasar Pengajuan Kepemerintahan Malaysia Mengenai Pemilihan Holiday Villa Joho…
Wiranto, I Wayan Prastya Guna

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ISBN/ISSN
18.1.3.1.121
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808,068

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ISBN/ISSN
18.1.3.1.121
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808,068
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Kombinasi Sajian Jepang & Amerika Dalam Bentuk Burger Sushi
Suarnada, I Gede Agus

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ISBN/ISSN
18.1.3.1.116
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808,068

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ISBN/ISSN
18.1.3.1.116
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808,068
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Adaptasi New Normal: Analisis Kualitas Pelayanan Food & Beverage Service Terh…
Dinata, I Kadek Sastrawan Surya

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ISBN/ISSN
18.1.3.1.113
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808,068

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ISBN/ISSN
18.1.3.1.113
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808,068
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Dampak Pandemi Covid-19 Terhadap Tingkat Occupancy Di Capella Ubud, Bali
Darmawan, I Kadek Wawan

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ISBN/ISSN
18.1.3.1.112
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808,068

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ISBN/ISSN
18.1.3.1.112
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808,068
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Analisis Penyimpanan Bahan Makanan Di Lv8 Resort Hotel
Diana, Ni Gusti Ayu Putu Levy

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ISBN/ISSN
18.1.3.1.106
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808,068

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ISBN/ISSN
18.1.3.1.106
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808,068
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Implementasi Sop Pramusaji Dalam Pelayanan Room Service Di The Sankara Resort…
Dewi, Ni Putu Ayu Eka Citra

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ISBN/ISSN
18.1.3.1.105
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808,068

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ISBN/ISSN
18.1.3.1.105
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808,068
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Upaya F&B Manager The Royal Pita Maha Resort Ubud Dalam Meningkatkan Kinerja …
Dewi , Ni Kadek Iko Septia

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ISBN/ISSN
18.1.3.1.104
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808,068

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ISBN/ISSN
18.1.3.1.104
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808,068
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Zero Waste Management: Kulit Pisang Sebagai Alternatif Bahan Pembuatan Kerupuk
Yulianti

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ISBN/ISSN
18.1.3.1.103
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Call Number
808,068

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ISBN/ISSN
18.1.3.1.103
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808,068
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