Tata Boga Industri
Bab 1 Definisi Memasak 1.1 Makanan yang Akan Dimasak 1.2 Resep Standar yang Akan Dipakai 1.3 Material Olahan dan Bumbu 1.4 Peralatan yang Terkait dengan Resep 1.5 Energi Panas yang Dipakai 1.…
- Edition
- -
- ISBN/ISSN
- 978-979-29-1640-9
- Collation
- xi, 262p., Ill., Biblio
- Series Title
- -
- Call Number
- 641.8 BAR t
Hotel Snackbar: Panduan untuk Uji Kompetensi
DAFTAR ISI Bagian I Praktikum di Snackbar Counter Bab 1 Pendahuluan Bab 2 Peranan Sandwich Cook Bab 3 Berbagai Model dan Style Sandwich Bab 4 Persiapan Praktikum di Snack Counter Bab 5 Pelaya…
- Edition
- 2
- ISBN/ISSN
- 978-979-29-0753-7
- Collation
- x, 182p.; 16 x 23 cm.
- Series Title
- -
- Call Number
- 647.94 BAR h
Food & Beverage Service Operational: Job Operation
Bab 1 Pengetahuan Restoran Bab 2 Room Service Bab 3 Pengetahuan Banquet Bab 4 Pengetahuan Menu Bab 5 Pengetahuan Bar
- Edition
- 1
- ISBN/ISSN
- 978-979-29-3462-5
- Collation
- viii, 248p., Biblio., Ill. 19 x 23cm
- Series Title
- -
- Call Number
- 641.2 MER f
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