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...
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| Format: | Book |
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2009-08-22.
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| Online Access: | Link Metadata |
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