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A DISTINCTIVE FLAVOR: SPICED FRIED RICE INNOVATION BY CULINARY STUDENTS AT SURABAYA SUITES HOTEL’S

29 Desember 2025 135 Views

Development of Brownies Products Combined with Black Glutinous Rice and Cream Cheese for Tea Time Menu

29 Desember 2025 216 Views

Strategy and Solutions for Implementing Food and Beverage Product Standardization at The Capital Hotel Surabaya

29 Desember 2025 90 Views

For six months, a student in the Culinary A

QUICHE GARANG ASAM: A DISTINCTIVE FUSION INNOVATION BY UNESA CULINARY STUDENT BRIDGING INDONESIAN HERITAGE AND MODERN GASTRONOMY

29 Desember 2025 81 Views

Enhancing Professional Competence in the Industrial Kitchen: The Internship Experience of UNESA Culinary Arts Students

29 Desember 2025 238 Views

Healthy Menu Innovation: UNESA Culinary Students Create Vegetable-Based Galantine at Kusuma Sahid Prince Hotel

29 Desember 2025 79 Views

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