| 1 |
Lise Asnur, S.Pd, M.Pd |
Level Of Guest Satisfaction In Table Manner Event At Management Of Food And Beverage Division Course |
Academy of Strategic Management Journal |
2021 |
Link |
| 2 |
Lise Asnur, S.Pd, M.Pd |
A la Carte Menu Analysis Through Menu Engineering Method at Red Lado Restaurant Kyriad Hotel, Bumi Minang Padang |
International Journal of Innovation, Creativity and Change (Q2, IJICC. |
2020 |
Link |
| 3 |
Lise Asnur, S.Pd, M.Pd |
A la Carte Menu Analysis Through Menu Engineering Method at Red Lado Restaurant Kyriad Hotel, Bumi Minang Padang |
International Journal of Innovation, Creativity and Change (Q2, IJICC. |
2020 |
Link |
| 4 |
Prof. Dr. Ir. Anni Faridah, M.Si |
The Optimization of Recipe on the Production of Natural Jam from the Peel of Dragon Fruit (Hylocereus polyrhizus) |
Pakistan Journal of Nutrition |
2020 |
Link |
| 5 |
Vivi Efrianova, S.ST, M.Pd.T |
THE ANALYSIS OF FORM, INSTALLATION TECHNIQUE, AND
MEANING OF SUNTIANG TUSUAK FOR BRIDAL MAKEUP OF
MINANGKABAU ETHNIC COMMUNITY IN THE COASTAL AREA OF
PADANG |
PALARCHS JOURNAL OF ARCHAEOLOGY OF EGYPT/EGYPTOLOGY |
02-12 |
Link |