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Penerapan Hygine Dan Sanitasi Untuk Menjaga Kualitas Makanan Di Dapur Mercure…
Utami, Luh Gede Risma Febry
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ISBN/ISSN
17.1.3.1.094
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808,068
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17.1.3.1.094
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808,068
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Strategi Penanganan Turnover Karyawan Di Double Six Luxury Hotel
Yani, Komang Debi
Edition
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ISBN/ISSN
17.1.3.1.092
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808,068
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17.1.3.1.092
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Prosedur Penanganan Keluhan Tamu Pada Seminyak Italian Food Di Hotel Double S…
Meliuwati, Ni Luh Putu
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ISBN/ISSN
17.1.3.1.093
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808,068
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17.1.3.1.093
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Analisis Prosedur Pelayanan Breakfast Pada Seminyak Italian Food Restaurant D…
Paramita, I Dewa Ayu Inggrid
Edition
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ISBN/ISSN
17.1.3.1.091
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808,068
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17.1.3.1.091
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Faktor-Faktor Yang Mempengaruhi Tamu Makan Di The Deli Restaurant Pullman Bal…
Suweta, I Putu Agus
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ISBN/ISSN
17.1.3.1.090
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808,068
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17.1.3.1.090
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Kualitas Pelayanan Pramusaji Lesung Restoran Di Desa Visesa Ubud Resort
Atmajaya, I Wayan Gede Wandi
Edition
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ISBN/ISSN
17.1.3.1.089
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808,068
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17.1.3.1.089
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Prosedur Penanganan Keluhan Tamu Pada Divisi Kantor Depan Di Rhythm And Rumbl…
Putra, I Kadek Dwi Permana
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ISBN/ISSN
17.1.3.1.078
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808,068
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17.1.3.1.078
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Peranan Standar Operasional Prosedur Pelayanan Front Office Department Di The…
Pratiwi, Ni Wayan Wiwik
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ISBN/ISSN
17.1.3.1.088
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808,068
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17.1.3.1.088
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Implementasi Standard Operational Procedure (Sop) Pelayanan Buffet Breakfast …
Wiguna, I Putu Angga
Edition
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ISBN/ISSN
17.1.3.1.087
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808,068
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17.1.3.1.087
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Implementasi Stadard Operasional Procedure Pelanyanan Kebersihan Dan Kerapian…
Kusuma, I Made Adi Wira
Edition
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ISBN/ISSN
17.1.3.1.084
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808,068
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17.1.3.1.084
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Penerapan Standar Prosedur Pelayanan Waiter di Sector Bar & Restaurant
Indrawan, I Made
Penerapan Green Office Dalam Mendukung Kantor Ramah Lingkungan Pada Front Office Department Di Hilton Bali Resort
Widsatrya, I Nyoman Sudarsana
Practical Strategies for Teachers, Lectures and Trainers : Preparing A Course
Forsyth, Ian
Perbandingan Kualitas Dodol Dengan Campuran Labu Kuning
Wisnu, I Ketut Ngurah Laksana
Perencanaan Dan Pengendalian Produksi 1
Santoso
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