Standar Pengolahan cereal butter prawns di banquet kitchen shangri-la hotel surabaya

Nadhif, Nur (2020) Standar Pengolahan cereal butter prawns di banquet kitchen shangri-la hotel surabaya. Vocational Education thesis, Universitas Muhammadiyah Jember.

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Abstract

Judul tugas akhir ini adalah "standar pengolaha. Cereal butter prawns di banquet kitchen shangri-la hotel surabaya". Tujuan penelitian ini adalah untuk mengetahui standar pengolahan cereal butter prawns di banquet kitchen shangri-la hotel surabaya rumusan masalah dalam penelitian ini adalah "standar pengolahan cereal butter prawns si banquet kitchen shangri-la hotel surabaya". Yang dapat dinikmati oleh tamu hotel pada saat breakfast hingga dinner. Penelitian ini menggunakan teknik observation participant yaitu peneliti langsung terlibat dalam objek penelitian di banquet shangri-la hotel surabaya. Hasil standar pengolahan cereal butter prwans di banquet kitchen shangri-la hotel surabaya Kata kunci : standard pengolahan, cereal butter prawns

Item Type:

Thesis (Vocational Education)

Subjects:

600 Technology and Applied Science > 640 Household Management and Personal Life > 642 Meals Service

Divisions:

Faculty of Social and Politics Science > Department of Tourism (D3)

Department:

D3 Perhotelan

Depositing User:

nadhif Nur

Contributors: