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) |
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| 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) |
| Depositing User: | nadhif Nur |
| Date Deposited: | 11 Aug 2020 01:24 |
| Last Modified: | 06 Apr 2021 03:38 |
| URI: | http://repository.unmuhjember.ac.id/id/eprint/5620 |
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