Pentingnya komposisi penggunaan Dairy Product dalam pembuatan produk Pastry di Hotel Grand Hyatt Jakarta

Salim, Stephanie Octaria (2009) Pentingnya komposisi penggunaan Dairy Product dalam pembuatan produk Pastry di Hotel Grand Hyatt Jakarta. Bachelor thesis, UNSPECIFIED.

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Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Salim, Stephanie OctariaUNSPECIFIEDUNSPECIFIED
Additional Information: KTA 531-06 SAL p
Subjects: G Geography. Anthropology. Recreation > G Geography (General) > G154.9-155.8 Tourism
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Current > Faculty/School - UPH Karawaci > Faculty of Tourism > Hotel Management
Depositing User: Mrs Marselita Harapan
Date Deposited: 13 May 2021 12:09
Last Modified: 13 May 2021 12:09
URI: http://repository.uph.edu/id/eprint/24286

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