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Latest News

Fire, Flavor, and Atmosphere: Menu Development and Outdoor BBQ Area Design as a Strategy to Increase Guest Satisfaction

27 Desember 2025 151 Views

Bali

From Kitchen Waste to Menu Innovation: UNESA Student Develops Salmon Skin as an Alternative Sushi Wrapper at Bumi Surabaya City Resort

27 Desember 2025 149 Views

Development of Talam Cake Product with Black Pepper Chicken Topping as Pastry Kitchen Operation at Gunawangsa Merr Hotel Surabaya

27 Desember 2025 207 Views

SURABAYA 

UNESA Culinary Education Students Contribute to Food Waste Reduction Efforts at Novotel Samator, East Surabaya

27 Desember 2025 215 Views

Learning Star-Rated Hotel Kitchen Standards: UNESA Culinary Arts Students Implement Salads and Dressings on Their Breakfast Menu

27 Desember 2025 167 Views

The Aston Inn Jemursari Hotel in Surabaya 

Optimizing Standard Recipe Cards: UNESA Culinary Arts Students Improve Pastry Product Consistency at the Aston Inn Jemursari Hotel

27 Desember 2025 163 Views

Surabaya

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