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Reprocessing Steamed Sweet Potatoes from the Breakfast Menu into a Sweet Potato Talam Product Innovation at the Amartahills Batu Hotel

29 Desember 2025 292 Views

Interns from the Culinary Arts Education Un

Preparation Management is Key: Development of a Mise en Place Checklist for UNESA Students at the Aston Pasteur Hotel in Bandung

29 Desember 2025 24 Views

Work efficiency is a crucial factor in the

Maintaining the Quality of Star-rated Hotel Vegetables, UNESA Culinary Arts Students Evaluate Lettuce Storage in the Room Chiller at Leedon & Suites Surabaya

29 Desember 2025 21 Views

SURABAYA

Pushing Pastry Food Waste: UNESA Culinary Arts Students' Innovation in Utilizing Egg Whites as a Sweet Corner Breakfast at Aston Hotel Madiun

29 Desember 2025 20 Views

The industrial inte

To Create an Eco-Friendly Kitchen, UNESA Culinary Arts Students Implement the "Zero Waste Mendol Tempe" Innovation at the Amarta Hills Hotel and Resort Batu

29 Desember 2025 15 Views

Students of the Culinary Arts Education Und

ZERO-WASTE MERINGUE INNOVATION, A CONTRIBUTION FROM UNESA CUISINE STUDENTS DURING THEIR INTERNSHIP AT LE DIAN & COTTAGE HOTEL

29 Desember 2025 17 Views

SERANG

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