PENGARUH SUBTITUSI KUNING TELUR DENGAN TAHU DALAM PEMBUATAN PUTU AYU SEBAGAI PRODUK WISATA KULINER DI JAKARTA
ANALYSIS OF STRENGTHS, WEAKNESSES, OPPORTUNITIES, THREATS (SWOT) ON BUSINESS DEVELOPMENT (CASE STUDY ON NYOKAP PEMPEK)
THE INFLUENCE OF HOTEL EMPLOYEE JOB STRESS TOWARDS CYBERLOAFING
PENGARUH MENU KNOWLEDGE PRAMUSAJI TERHADAP KETERAMPILAN PERSONAL SELLING DI RESTORAN CINNAMON, HOTEL MANDARIN ORIENTAL JAKARTA
BUSINESS DEVELOPMENT STRATEGY : QUANTITATIVE STRATEGIC PLANNING MATRIX (QSPM) PERSPECTIVES
MAKAN BEDULANG: SEBUAH TRADISI KULINER KOMUNAL DI BELITUNG, INDONESIA
HOSPITALITY SMALL FAMILY BUSINESS: SOME CONSEQUENCES OF INFORMAL MANAGERIAL CONTROL ON NONFAMILY EMPLOYEES
THE RELATIONSHIP BETWEEN CONVENIENCE MOTIVATION, ATTITUDE, AND BEHAVIORAL INTENTION OF FOOD DELIVERY APPLICATIONS’ USERS
