Tata Boga Industri
Bab 1 Definisi Memasak 1.1 Makanan yang Akan Dimasak 1.2 Resep Standar yang Akan Dipakai 1.3 Material Olahan dan Bumbu 1.4 Peralatan yang Terkait dengan Resep 1.5 Energi Panas yang Dipakai 1.…
- Edition
- -
- ISBN/ISSN
- 978-979-29-1640-9
- Collation
- xi, 262p., Ill., Biblio
- Series Title
- -
- Call Number
- 641.8 BAR t
Hotel Snackbar: Panduan untuk Uji Kompetensi
DAFTAR ISI Bagian I Praktikum di Snackbar Counter Bab 1 Pendahuluan Bab 2 Peranan Sandwich Cook Bab 3 Berbagai Model dan Style Sandwich Bab 4 Persiapan Praktikum di Snack Counter Bab 5 Pelaya…
- Edition
- 2
- ISBN/ISSN
- 978-979-29-0753-7
- Collation
- x, 182p.; 16 x 23 cm.
- Series Title
- -
- Call Number
- 647.94 BAR h
Analisis Food Product : Studi Food Cost dan Pedoman Training
- Edition
- 1
- ISBN/ISSN
- 979-731-588-6
- Collation
- viii, 105p.
- Series Title
- -
- Call Number
- 658.1552 BAR a
- Edition
- 1
- ISBN/ISSN
- 979-731-588-6
- Collation
- viii, 105p.
- Series Title
- -
- Call Number
- 658.1552 BAR a
Hotel Training yang Efektif: Panduan on the Job Training Pendidikan Pariwisat…
- Edition
- -
- ISBN/ISSN
- 979-731-650-5
- Collation
- 162p.; ills.
- Series Title
- -
- Call Number
- 370.113 BAR
- Edition
- -
- ISBN/ISSN
- 979-731-650-5
- Collation
- 162p.; ills.
- Series Title
- -
- Call Number
- 370.113 BAR
Search Result
Found 4 from your keywords: author=BARTONO
Query took 0.0435 second(s) to complete
Computer Science, Information & General Works 
Philosophy & Psychology 
Religion 
Social Sciences 
Language 
Pure Science 
Applied Sciences 
Art & Recreation 
Literature 
History & Geography