Vol. 1 No. 2 (2024): February

Articles

• Standar Pengolahan Macaron di Pastry Kitchen Novotel Bali Nusa Dua Hotel & Residence

  Maulidha Dwi Wahyuni, Syah Riza Octavy

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  Maulidha Dwi Wahyuni,  Universitas Muhammadiyah Jember,  Indonesia

  Syah Riza Octavy,  Universitas Muhammadiyah Jember,  Indonesia

  Abstract views : 1142 times | Downloads: 877 times | DOI : https://doi.org/10.47134/pjpp.v1i2.1903
  

• Peranan Room Attendant dalam Menunjang Pelayanan Kamar di Ascent Premiere Hotel and Convention Malang

  Rizka ferdian Ramadhan, Hadi Jatmiko

  8

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  Rizka ferdian Ramadhan,  Universitas Muhammadiyah Jember,  Indonesia

  Hadi Jatmiko,  Universitas Muhammadiyah Jember,  Indonesia

  Abstract views : 600 times | Downloads: 579 times | DOI : https://doi.org/10.47134/pjpp.v1i2.1901
  

• Standar Pengolahan Produk Puff Pastry pada Wrap and Go di Hotel Four Points By Sheraton Surabaya

  Regita Haryanti, Bagus Indra Tjahyadi

  9

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  Regita Haryanti,  Universitas Muhammadiyah Jember,  Indonesia

  Bagus Indra Tjahyadi,  Universitas Muhammadiyah Jember,  Indonesia

  Abstract views : 869 times | Downloads: 782 times | DOI : https://doi.org/10.47134/pjpp.v1i2.1904
  

• Proses Pembuatan Chicken Pompom pada Opini Kopi Coffe Shop di Ascent Premiere Hotel and Convention Malang

  Rachmad Iful Rizaldi, Syah Riza Octavy Sandy

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  Rachmad Iful Rizaldi,  Universitas Muhammadiyah Jember,  Indonesia

  Syah Riza Octavy Sandy,  Universitas Muhammadiyah Jember,  Indonesia

  Abstract views : 275 times | Downloads: 209 times | DOI : https://doi.org/10.47134/pjpp.v1i2.1902
  

• Peranan Pastry and Bakery Corner saat Breakfast pada Pavilion Restoran JW Marriot Hotel Surabaya

  Rahmaningtyas Fitriana Ashari, Hadi Jatmiko

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  Rahmaningtyas Fitriana Ashari,  Universitas Muhammadiyah Jember,  Indonesia

  Hadi Jatmiko,  Universitas Muhammadiyah Jember,  Indonesia

  Abstract views : 1194 times | Downloads: 725 times | DOI : https://doi.org/10.47134/pjpp.v1i2.1900