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Vol. 3 No. 1 (2024): April-June
Published 2024-05-27
Archives
Vol. 3 No. 1 (2024): April-June
Vol. 3 No. 1 (2024): April-June
Published:
2024-05-27
https://doi.org/10.47353/sikemas.v3i1
Articles
PENINGKATAN KUALITAS LAYANAN DAN PENGALAMAN KULINER DI KITCHEN HOTEL FOUR SEASONS, MIAMI AMERIKA SERIKAT (SOLUSI EFEKTIF UNTUK WAKTU TUNGGU, PELAYANAN RAMAH, DAN KONSISTENSI MAKANAN)
PDF
69
33
Page
1-10
OPTIMALISASI PENGELOLAAN LIMBAH MAKANAN DAN EFISIENSI ENERGI DI STRATTON MOUNTAIN RESORT AMERIKA SERIKAT
PDF
39
13
Page
11-20
PENGEMBANGAN KOMPETENSI SISWA SEKOLAH MENENGAH KEJURUAN DI BIDANG PEMBUATAN COCKTAIL
PDF
28
2
Page
21-26
PELATIHAN PENGOLAHAN VIRGIN COCONUT OIL (VCO) DI DESA CAU BELAYU, MARGA, TABANAN
PDF
0
0
Page
27-34
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