Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Woro Priatini"'
Autor:
Woro Priatini
Publikováno v:
Inovasi Kurikulum, Vol 17, Iss 1, Pp 1-11 (2020)
Sektor pariwisata menghasilkan devisa bagi negara. Dalam perkembangannya, terdapat sejumlah tantangan dan hambatan. Demikian pula, sektor pendidikan mempunyai kondisi yang sama. Untuk itu, perlu dilakukan program Pendidikan Profesi Guru (PPG) Kepariw
Externí odkaz:
https://doaj.org/article/2be0c9acaed94eb490d2b0d5cda555ea
Publikováno v:
Jurnal Ilmu Keluarga dan Konsumen, Vol 1, Iss 1 (2008)
Emotional intelligent as one aspect of human resources is very important to achieve successful living of individual and society. It is a learned behavior that transferred to individual from social environment from early childhood to old ages through
Externí odkaz:
https://doaj.org/article/f1df1407cdf944df83ce84eae782a2bc
Publikováno v:
Jurnal Gastronomi Indonesia. 10:51-57
Consumer perception is a condition that can be known, that someone is interested in buying something if it is influenced by the situation he faces. Hygiene and sanitation itself is the first element and an important requirement that must be considere
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::202aea1141c6de795f2c0228d3497f22
https://doi.org/10.52352/jgi.v10i2.917
https://doi.org/10.52352/jgi.v10i2.917
Autor:
Glenis Setiawan, Woro Priatini
Publikováno v:
Jurnal Pendidikan dan Perhotelan (JPP); Vol 2 No 2 (2022): JURNAL PENDIDIKAN DAN PERHOTELAN; 55-60
Awug bites merupakan produk modifikasi yang dilakukan oleh penulis untuk mengetahui daya terima konsumen. Modifikasi adalah mengubah suatu resep dasar menjadi resep baru yang dilakukan dengan cara ditambah, dikurangi, atau memvariasikan bahan makanan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f8e68569f1e4b0b5c45aa76f829e6e7
https://journal.unj.ac.id/unj/index.php/jpp/article/view/31133
https://journal.unj.ac.id/unj/index.php/jpp/article/view/31133
Publikováno v:
The Journal Gastronomy Tourism; Vol 9, No 2 (2022); 91-98
Gastronomy Tourism Journal; Vol 9, No 2 (2022); 91-98
Gastronomy Tourism Journal; Vol 9, No 2 (2022); 91-98
A muffin is a sweet cake that is typically served in a cup-shaped dish. Wheat flour is typically used as the primary component in muffins and the majority of market-sold cakes. In this research, the authors will make muffins entirely without using wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d14a9aaf094997a64f025271b51608d0
https://ejournal.upi.edu/index.php/gastur/article/view/52377
https://ejournal.upi.edu/index.php/gastur/article/view/52377
Publikováno v:
JURNAL GASTRONOMI INDONESIA. 9:19-33
Kota Cirebon adalah kota yang memiliki potensi wisata yang beragam baik wisata sejarah, wisata ziarah, wisata budaya, dan wisata gastronomi. Kekayaan wisata itu ditunjang dengan eksistensi tiga kesultanan, dan destinasi wisata ziarah Sunan Gunung Jat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24fb69dfafbc4d9338d02358afe79e4c
https://doi.org/10.52352/jgi.v9i1.526
https://doi.org/10.52352/jgi.v9i1.526
Publikováno v:
The Journal Gastronomy Tourism; Vol 2, No 1 (2015); 34-41
Gastronomy Tourism Journal; Vol 2, No 1 (2015); 34-41
Gastronomy Tourism Journal; Vol 2, No 1 (2015); 34-41
Soerabi Pa’is is one of a surabi shop in Bandung city that has been established since August 18th, 2006. Soerabi Pa’is experiences reduction of selling volume so that makes the importance of strategic formulation at Soerabi Pa’is. The purpose o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f824392c7e96f917403b0d5630a2e011
https://ejournal.upi.edu/index.php/gastur/article/view/4658
https://ejournal.upi.edu/index.php/gastur/article/view/4658
Publikováno v:
The Journal Gastronomy Tourism. 4:106-122
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47978cef94c0c22eeb1c16da46bd01b1
https://doi.org/10.17509/gastur.v4i2.40606
https://doi.org/10.17509/gastur.v4i2.40606
Publikováno v:
Gastronomy Tourism; Vol 6, No 1 (2019); 1-15
Gastronomy Tourism Journal; Vol 6, No 1 (2019); 1-15
Gastronomy Tourism Journal; Vol 6, No 1 (2019); 1-15
The changing time situation can increase business opportunities or threats for the company. One effort to find out the right strategy for the company is a SWOT analysis. There is an analysis of the internal environment, namely strengths and weaknesse
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::358e303dfe66f9c00505e7cb2b470599
https://ejournal.upi.edu/index.php/gastur/article/view/22795
https://ejournal.upi.edu/index.php/gastur/article/view/22795
Publikováno v:
Gastronomy Tourism; Vol 5, No 2 (2019); 14-28
Gastronomy Tourism Journal; Vol 5, No 2 (2019); 14-28
Gastronomy Tourism Journal; Vol 5, No 2 (2019); 14-28
The purpose of this research is motivated by the development of mangosteen skin research. Many beneficial ingredients contained in mangosteen peel, such as xanthon which is anti-cancer and anti-oxidant and very beneficial for one's health. The use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4b535a1070cdc6b89c23338dbf966fb5
https://ejournal.upi.edu/index.php/gastur/article/view/22789
https://ejournal.upi.edu/index.php/gastur/article/view/22789