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

Contribution

Contributor Name

NIDN/NIDK

UNSPECIFIED

Sandy, Syah riza Octavy

nidn0710108102

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)
Depositing User:	nadhif Nur | uptpsulamongan@gmail.com
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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