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Beranda > Arsip > Vol 11, No 1 (2022)

DOI: https://doi.org/10.17509/boga.v11i1

Daftar Isi

Study of Application of Standard Operating Procedure Grooming at Grand Hotel Preanger Bandung Nisa Rahmaniyah Utami, Roels Ni Made Sri Puspa Dewi

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The Effect of Wheat Flour Substitution with Sorghum Flour (Sorghum bicolor, L) on Consumers' Preference Levels for Cookies Sondang Dhea Farrah, Esi Emilia, Rasita Purba, Fatma Tresno Ingtyas, Marhamah Marhamah

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The Role of Kitchen Administrative In Procurement of Goods Operation Kitchen at Royal Tulip Gunung Geulis Hotel in Bogor Aggy Lestari Dwi Putri, Wildan Rizky Rahardian, Nisa Rahmaniyah Utami, Tiara Indriani

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Sensory Churros Analysis Effect of Mocaf Flour Substitution Anni Faridah, Septiwi Yuhelma

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Hedonic Test of Potato Donuts and Sweet Potato Donuts in an effort to Find Small and Medium Business Opportunities Fajar Anugrah Subhi, Tatik Sriwulandari, Nisa Rahmaniyah Utami

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Development of E-Module For The Making Of Fried Onion in Basic Culinary Courses in Culinary Studies Education Study Program Indonesian University of Education Fhera Adelia, Rita Patriasih, Karpin Karpin

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Education on the Effect of Vitamin A Lack of The Risk of Measles Karmila Apriliya, Asep Bayu Dani Nandiyanto

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