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Issue |
Title |
|
Vol 1, No 1 (2017) |
The Fun Food Barbeque as a Product Innovation of the Food and Beverage Department, the Neo+ Awana Hotel, Yogyakarta |
Abstract
PDF
|
Carlos Iban, Arismagita Arismagita |
|
Vol 4, No 2 (2020) |
The Potential of Halal Food as A Driver of the Economic Development in Regional Community |
Abstract
PDF
|
Hisam Ahyani, Muntaha Mahfud, Rohmat Waluyo, Widadatul Ulya, Muharir Muharir |
|
Vol 5, No 1 (2021) |
Penerapan Sistem Menu Engineering dalam Upaya Peningkatan Kualitas Menu di Restoran Bintan Inti Executive Village Clubhouse |
Abstract
PDF
|
Adiguna Tumpuan |
|
Vol 5, No 1 (2021) |
Analysis of Food Quality and Price in Increasing Customer Satisfaction at Anantara Uluwatu Bali Resort |
Abstract
PDF
|
I Ketut Akas Wicaksana, Elvira Septevany, I Nyoman Winia, Ni Gst Nym Suci Murni |
|
Vol 1, No 1 (2017) |
Keunggulan Wisata Kuliner Tahu di Korea |
Abstract
PDF
|
Meirina Diah Cahyani, Ummul Hasanah, Supriadianto Supriadianto |
|
Vol 1, No 1 (2017) |
Layanan Makanan dan Minuman di Hotel Amaris Diponegoro Yogyakarta |
Abstract
PDF
|
Erlin Estiana Yuanti, Lidia Citra Luckyrainita |
|
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