HUBUNGAN PENGGUNAAN STANDAR RESEP DAN BAHAN BAKU MAKANAN DENGAN KUALITAS PRODUK MAKANAN PADA RESTORAN HOTEL BINTANG EMPAT DI KOTA BANDUNG
This observation was applied to 11 four-star restaurant hotel, observer's target is the chef as standard recipe and raw food material's user with its correlation with food quality product, use 10 respondent in average. This observation's purpose is to find out the correlation As indep...
Saved in:
Main Author: | |
---|---|
Format: | Book |
Published: |
2009-08-22.
|
Subjects: | |
Online Access: | Link Metadata |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Internet
Link Metadata3rd Floor Main Library
Call Number: |
A1234.567 |
---|---|
Copy 1 | Available |