| PROSES PENGOLAHAN DAN PENYAJIAN MASHED
POTATO PASTRY |
0 |
2 |
2 |
[view collection] |
| TATA CARA PENYAJIAN DAN PELAYANAN TAMU DALAM
TRADISI JAMUAN PATEHAN DI HOTEL ROYAL
AMBARRUKMO YOGYAKARTA |
0 |
2 |
2 |
[view collection] |
| PERSEPSI TAMU TERHADAP PELAYANAN DI
RESTORAN HOTEL BUMI SENYIUR SAMARINDA |
0 |
2 |
2 |
[view collection] |
| PENILAIAN KONSUMEN TERHADAP KUALITAS
PELAYARAN PADA RESTORAN HOTEL MERCURE
MENGGUNAKAN METODE GUEST COMMENT |
0 |
2 |
2 |
[view collection] |
| PENGARUH KUALITAS PRODUK TERHADAP
LOYALITAS TAMU DI SKYHOUSE RESTAURANT
HOTEL MERCURE SAMARINDA |
0 |
2 |
2 |
[view collection] |
| Studi Kelayakan Bisnis |
3 |
0 |
3 |
[view collection] |
| Analisis dan Perancangan Fondasi II |
3 |
0 |
3 |
[view collection] |
| Alat-alat Berat dan Penggunaannya |
3 |
0 |
3 |
[view collection] |
| Pengantar Ilmu Pariwisata |
3 |
0 |
3 |
[view collection] |
| Perpajakan |
3 |
0 |
3 |
[view collection] |
| Pengantar Ilmu Ekonomi |
3 |
0 |
3 |
[view collection] |
| Pengantar Ilmu Komunikasi |
3 |
0 |
3 |
[view collection] |
| Kewirausahaan |
3 |
0 |
3 |
[view collection] |
| Akuntansi Intermediate |
3 |
0 |
3 |
[view collection] |
| Analisis Laporan Keuangan |
3 |
0 |
3 |
[view collection] |
