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Search Results for keyword 'Go-food. Rating'

Total of Records : 687 collections

Published by UEU at 14/05/2019 13:37:36 • 532 Views
PEMANFAATAN BAHAN MAKANAN SEDERHANA MENJADI GIZI SEIMBANG
Created by Laras Sitoayu, S.Gz., MKM
Property of Ilmu Gizi Department
Context Proximity : »»»»»50%

Published by UEU at 17/01/2020 10:21:32 • 1144 Views
PERENCANAAN BISNIS PT. BEFINDO FOOD NUGGET BEBEK DUCK-DUCKAN
Created by RYAN PERDANA PUTRA ; FATHUL AMAL SYAMSUL ARIFIN ; DIMAS IMAM PERDANA PUTRA
Property of Magister Manajemen Department
Context Proximity : »»»»»50%

Published by UEU at 23/04/2024 16:52:41 • 226 Views
ANALYSIS OF FACTORS THAT INFLUENCE TAX AVOIDANCE IN THE FOOD AND BEVERAGE INDUSTRY
Created by Menik Indrati ; Wulandari Agustiningsih (0330089501) ; Eny Purwaningsih (0328079301) ; Ika Baskara (0312026501)
Property of Akuntansi Department
Context Proximity : »»»»»50%

Published by UEU at 23/11/2020 10:52:11 • 323 Views
PEMBERDAYAAN MASYARAKAT MELALUI SOSIALISASI PERBAIKAN GIZI IBU HAMIL DENGAN MENINGKATKAN KONSUMSI MAKANAN ALAMI
Created by Prita Dhyani Swamilaksita ; Devi Angeliana K ; Mertien Sapang
Property of Ilmu Gizi Department
Context Proximity : »»»»»50%

Published by UEU at 11/05/2019 14:05:50 • 877 Views
PEMANFAATAN BAHAN MAKANAN SEDERHANA MENJADI GIZI SEIMBANG
Created by Laras Sitoayu, S.Gz., MKM
Property of Ilmu Gizi Department
Context Proximity : »»»»40%

Published by UEU at 04/05/2017 14:36:49 • 757 Views
LAPORAN KEGIATAN PELATIHAN FOOD SERVICE MANAGEMENT
Created by PUTRI RONITAWATI
Property of Ilmu Gizi Department
Context Proximity : »»»»40%

Published by UEU at 06/07/2021 14:39:24 • 975 Views
THE RELATIONSHIP BETWEEN QUALITY OF FOOD AND NUTRITION SERVICES AND PATIENT LOYALTY WITH MEDIATED PATIENT SATISFACTION AT X HOSPITAL BOGOR
Created by Rini Siti Haerani ; Idrus Jusat ; Anastina Tahjoo
Property of Magister Administrasi RS Department
Context Proximity : »»»»40%

Published by UEU at 02/04/2024 15:11:27 • 306 Views
DEVELOPMENT OF VISUAL PORTION SIZES TO INCREASE HOUSEWIVES KNOWLEDGE OF FOOD PORTIONS IN AN EFFORT TO REDUCE FOOD WASTE
Created by Prita Dhyani Swamilaksita ; Yayuk Farida Baliwati ; Mertien Sapang ; Harna ; Nur Ahzaini Laili ; Rizkansa Insyira Putri
Property of Ilmu Gizi Department
Context Proximity : »»»»40%

Published by UEU at 26/02/2023 12:47:59 • 266 Views
PERCEIVED PRICE AS ANTECEDENT OF SATISFACTION AND LOYALTY: LEARN FROM FAST FOOD MULTINATIONAL RESTAURANTS IN INDONESIA
Created by Tantri Yanuar Rahmat Syah ; Patrick Christian Alimwidodo (20170101477) ; Lovinda Lianti, Holila Hatta
Property of Manajemen Department
Context Proximity : »»»»40%

Published by UEU at 12/12/2013 11:41:55 • 1675 Views
PERANCANGAN IDENTITAS KOORPORAT REDESAIN BAKMI GANG KELINCI
Created by Suryandika Suryana
Property of Desain Komunikasi Visual Department
Context Proximity : »»»»40%

Rec : 41-60 of 687

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