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FROM KITCHEN WASTE TO INNOVATIVE DISHES: UNESA STUDENT TRANSFORMS FRUIT PEELS INTO PICKLES, SYRUP, AND BROWNIES AT A STAR-RATED HOTEL

30 Desember 2025 134 Views

INNOVATION OF PROCESSING ROAST POTATO LEFTOVER FROM BREAKFAST BUFFET INTO TRADITIONAL INDIAN DISHES (POTATO CURRY, ALOO MASALA DOSA, & ALOO PARATHA) TO MINIMIZE FOOD WASTE IN FAIRFIELD BY MARRIOTT BALI LEGIAN

30 Desember 2025 114 Views

Eggshell Cookies: UNESA Students Create Calcium-Rich Snack Innovations

30 Desember 2025 175 Views

APPLICATION OF INNOVATIVE À LA CARTE FRIED RICE MENUS BASED ON LOCAL INGREDIENTS AS A F&B ATTRACTION AT THE BUMI SURABAYA CITY RESORT HOTEL

30 Desember 2025 135 Views

From the Banquet Kitchen to the Reception Table: Consistent SOPs in the Production of Wedding Set Menu Meals at Java Paragon Hotel & Residences Surabaya

30 Desember 2025 97 Views

SURABAYA

UNESA Students Undertake Impactful Internships by Developing a Live Cooking Stall at the Harris Hotel Surabaya BBQ Event

30 Desember 2025 128 Views

SURABAYA

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