Konsep Sistem HACCP pada Produksi Hidangan Nasi Goreng Djoeragan di The 1O1 Hotel Bogor Suryakancana

Maghri Jodie, Rania (2020) Konsep Sistem HACCP pada Produksi Hidangan Nasi Goreng Djoeragan di The 1O1 Hotel Bogor Suryakancana. Project Report. IPB University.

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Official URL: https://sv.ipb.ac.id
Item Type: Monograph (Project Report)
Uncontrolled Keywords: HACCP, hot kitchen, menu a’la carte
Subjects: Student Project Report
Divisions: School of Vocational Studies > Industrial Management of Service, Food and Nutrition
Depositing User: Manajemen Industri Jasa Makanan dan Gizi SV IPB
Date Deposited: 09 Sep 2020 06:13
Last Modified: 09 Sep 2020 06:13
URI: https://ereport.ipb.ac.id/id/eprint/2886

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