TRAINING FOR SORGHUM FLOUR BASED CAKE MAKING AS A PART OF FAMILY WELFARE PROGRAM EMPOWERMENT IN PASIRMULYA BANDUNG
REINFORCEMENT IDENTITY OF TOURISM VILLAGE AT DUSUN WANGUN -BANDUNG
EMPOWERMENT OF HOMESTAY CONCEPTS IN WANGUN VILLAGE, PASIRMULYA, BANDUNG
STRATEGI PEMASARAN DODOL BETAWI HB.TOHA DI JAKARTA
RESTAURANT MOBILE APPLICATION TOWARDS PURCHASE INTENTION
ANALISIS TINGKAT KEPUASAN KONSUMEN (STUDI KASUS PADA RIJSTTAFEL RESTORAN OASIS, JAKARTA)
PENGARUH FASILITAS WISATAWAN TERHADAP MOTIVASI KUNJUNGAN WISATAWAN
SENSORY CHARACTERISTIC AND NUTRITIONAL CONTENT ONDE-ONDE KETAWA WITH JALEJO FLOUR (A MIXTURE OF CORN, SOYBEAN AND MUNG BEAN)
A CRITICAL REVIEW OF KETUPAT BABANCI: THE DEVELOPMENT OF TRADITIONAL MENU
