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“steak”

5 referensi ditemukan
REPOSITORY PAIindonesia2017

Etika dan manajemen bisnis islam (studi kasus di waroeng steak and shake cabang sm raja medan)

Ar-Rahmah, Rizka · Repository UIN Sumatera Utara

This study discusses Islamic Ethics and Business Management aims to determine the concept of Islamic business and business management concepts of Islam which was held in one of the branches of Waroeng Steak and Shake in SM Raja Medan. This restaurant uses the rules of the Qur'an and Hadith as the cornerstone of its business activities. The study was conducte…

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36%
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REPOSITORY Umumindonesia2013

The Analysis Of Consumer Satisfaction Waroeng Steak & Shake Jl.Cendrawasih No.30 Yogyakarta

Dianto Indra Wahyu, Indra · Universitas Negeri Yogyakarta

The Analysis Of Consumer Satisfaction Waroeng Steak & Shake Jl. Cendrawasih No. 30 Yogyakarta Indra Wahyu Dianto Faculty of Economics, State University of Yogyakarta indra99_purple@yahoo.co.id Agung Utama, M.Si Faculty of Economics, State University of Yogyakarta ABSTRACT This study aims to know the level of consumer satisfaction War…

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35%
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REPOSITORY PAIindonesia2017

Etika dan manajemen bisnis islam (studi kasus di waroeng steak and shake cabang sm raja medan)

Ar-Rahmah, Rizka · Repository UIN Sumatera Utara

This study discusses Islamic Ethics and Business Management aims to determine the concept of Islamic business and business management concepts of Islam which was held in one of the branches of Waroeng Steak and Shake in SM Raja Medan. This restaurant uses the rules of the Qur'an and Hadith as the cornerstone of its business activities. The study was conducte…

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32%
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REPOSITORY Umumindonesia2012

PEMANFAATAN BONGGOL PISANG PADA PENGOLAHAN MASAKAN KONTINENTAL (APPETIZER, MAIN COURSE, DESSERT)

Mohammad, Rosyidi · Universitas Negeri Yogyakarta

Penelitian ini bertujuan untuk : 1) memperoleh formula yang tepat produk risoles, steak, puding dengan bahan substitusi bonggol pisang, 2) mengetahui teknik pengolahan produk risoles bonggol pisang, steak bonggol pisang, dan puding bonggol pisang, 3) mengetahui teknik penyajian yang tepat untuk risoles bonggol pisang, steak bonggol pisang, puding bonggol…

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REPOSITORY Umumindonesia2012

Pengembangan Hidangan Kontinental dengan Bahan Dasar Jamur Tiram

Novita Tri , Wijayanti · Universitas Negeri Yogyakarta

Penelitian ini mengembangkan Hidangan Kontinental dengan Bahan Dasar Jamur Tiram yang bertujuan 1) Menemukan formula,teknik olah, penyajian dan penerimaan konsumen terhadap risoles dengan substitusi jamur tiram, 2) Menemukan formula,teknik olah, penyajian dan penerimaan konsumen terhadap steak dengan substitusi jamur tiram, 3)Menemukan formula,teknik olah…

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