Repository AMPTA Yogyakarta

Items where Subject is "Food and Beverage > Gastronomy > Food"

Berdasarkan Subjek (5)
- Food and Beverage (5)
  - Gastronomy (5)
    - Food (5)

Group by: Creators | Item Type

Jump to: H | P | W

Number of items at this level: 5.

H

Hasibuan, Nurul Nazla (2022) Pemanfaatan Tepung Porang Sebagai Bahan Dasar Dalam Pembuatan Cream Soup. Bachelor thesis, STP AMPTA Yogyakarta.

Hasnah, Vivin Afanin and Nugroho, Setyo Prasiyono (2021) Gastronomi Makanan Yogyakarta Sebagai Atraksi Wisata Kuliner. Undergraduate Conference on Language, Literature, and Culture (UNCLLE), 1 (1). pp. 141-154. ISSN 2798-7302

P

Purbasari, Dewi Suci (2021) Laporan Tugas Akhir Upaya Dalam Meningkatkan Kualitas Bahan Baku Food And Beverage Product Di The Victoria Hotel Yogyakarta Periode 18 Januari 2021 S/D 18 Juli 2021. Diploma thesis, Sekolah Tinggi Pariwisata AMPTA Yogyakarta.

W

Wijaya, Anathasia Claudia (2022) Studi Komparasi Produk Chai Pao Menggunakan Bahan Dasar Ubi Jalar (Ipomoea Batatas L) dan Labu Kuning (Cucurbita Moschata). Bachelor thesis, STP AMPTA Yogyakarta.

Williana, Angelia Gesti (2022) Pengaruh Online Food Delivery : Gojek Terhadap Tingkat Penjualan di Gerai Minuman Find Me Nologaten Sleman. Bachelor thesis, STP AMPTA Yogyakarta.

This list was generated on Thu Apr 25 07:17:10 2024 WIB.

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