STRATEGI BERBASIS MENU ENGINEERING DALAM UPAYA MENINGKATKAN VOLUME PENJUALAN MENU DESSERT DI THE ROOSES RESTAURANT THE AMAROOSSA HOTEL BANDUNG
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http://repository.upi.edu/21953/1/S_MIK_1103168_Title.pdfhttp://repository.upi.edu/21953/2/S_MIK_1103168_Abstract.pdf
http://repository.upi.edu/21953/3/S_MIK_1103168_Table_of_content.pdf
http://repository.upi.edu/21953/4/S_MIK_1103168_Chapter1.pdf
http://repository.upi.edu/21953/5/S_MIK_1103168_Chapter2.pdf
http://repository.upi.edu/21953/6/S_MIK_1103168_Chapter3.pdf
http://repository.upi.edu/21953/7/S_MIK_1103168_Chapter4.pdf
http://repository.upi.edu/21953/8/S_MIK_1103168_Chapter5.pdf
http://repository.upi.edu/21953/8/S_MIK_1103168_Bibliography.pdf
http://repository.upi.edu/21953/
http://repository.upi.edu/