Food and Beverage Cost Control.--

► Features the latest information on foodservice cost control in a global setting. ► Integrates the latest material on new technologies that impact cost control in the foodservice industry. ► Applies the principles and concepts of cost control to typical decisions in food establishments.

BREAD AND PASTRY PRODUCTION: Intermediate (2nd Edition).--

Covers how to clean equipment , tools and utensils and prepare, portion and plate pastries, breads and other dessert items to guests in hotels, motels, restaurants, clubs, canteens, resorts and luxury lines/cruises and other related operations. •• The content has been revised and units are restructured in this edition. •• A comprehensive guide introducing the knowledge and skills fo…

Banquet Function and Catering Service Procedures.--

Provides knowledge and tools to start and position a competitive catering business. Discusses about catering service procedures. Enhances basic catering and business skills needed to work in the food service industry.

PEMANFAATAN EKSTRAK BUNGA ROSELLA (Hibiscus sabdariffa L.) SEBAGAI PEWARNA AL…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

XVI,106 HLM:29 CM

Judul Seri

-

No. Panggil

641.595 98 AND p

Buku Petunjuk dan Pedoman Pembuatan Pempek Green.--

Edisi

Cet. 1.--

ISBN/ISSN

978-623-7368-84-7

Deskripsi Fisik

viii, 36 hlm. ; 21 cm.

Judul Seri

-

No. Panggil

641.7 ROH b

Pempek Jingga dan Green Menuju Makanan Gizi Seimbang.--

Edisi

Cet. 1.--

ISBN/ISSN

978-623-7368-83-0

Deskripsi Fisik

viii, 128 hlm. ; 21 cm.

Judul Seri

-

No. Panggil

664.8 PEM

RESPON MASYARAKAT TERHADAP SERTIFIKASI DAN PELABELAN HALAL PADA MAKANAN KHAS …

Edisi

-

ISBN/ISSN

978-623-6721-07-0

Deskripsi Fisik

xviii, 172 hlm.; 25 cm

Judul Seri

-

No. Panggil

2X4.91 IRH r

Non-Chocolate Confectionery Manufacturing. (EBOOK)

Presents processes in manufacturing nonchocolate confectioneries not for immediate consumption made on the premises. Covers about the techniques to process chocolates and understand what factors contribute to degrading their quality. Offers advanced techniques and sophisticated equipment, and how to design and produce artisanal chocolates and confections, international desserts, frozen preparat…

Peredaran makanan olahan dari produk kadaluarsa dalam perspektif hukum ekonom…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

xxiii, 78 hlm.; 21 cm

Judul Seri

-

No. Panggil

234

Tinjauan fiqh muamalah terhadap pemakaian nama "bakso setan" Bang Ilham di Ja…

Edisi

-

ISBN/ISSN

-

Deskripsi Fisik

53 hlm.; 29 cm

Judul Seri

-

No. Panggil

8