KONTRIBUSI KOMPETENSI “PENYIAPAN DAN PENGOLAHAN MAKANAN PENUTUP” TERHADAP KESIAPAN PRAKERIN PADA PEMBUATAN DESSERT DI PASTRY KITCHEN HOTEL
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http://repository.upi.edu/7069/1/S_PKK_0901292_Title.pdfhttp://repository.upi.edu/7069/2/S_PKK_0901292_Abstract.pdf
http://repository.upi.edu/7069/3/S_PKK_0901292_Table_of_content.pdf
http://repository.upi.edu/7069/4/S_PKK_0901292_Chapter1.pdf
http://repository.upi.edu/7069/5/S_PKK_0901292_Chapter2.pdf
http://repository.upi.edu/7069/6/S_PKK_0901292_Chapter3.pdf
http://repository.upi.edu/7069/7/S_PKK_0901292_Chapter4.pdf
http://repository.upi.edu/7069/8/S_PKK_0901292_Chapter5.pdf
http://repository.upi.edu/7069/9/S_PKK_0901292_Bibliography.pdf
http://repository.upi.edu/7069/10/S_PKK_0901292_Appendix.pdf
http://repository.upi.edu/7069/
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