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Repositori Institusi
Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment
Traditional food products have become an icon of a region. The uniqueness of the
food product being offered to the visitors will give some uniqueness values and will
consequently influence the business development of a region. This survey study was...
Repositori Institusi
Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment
ISSN: 1755-1315
Traditional food products have become an icon of a region. The uniqueness of the
food product being offered to the visitors will give some uniqueness values and will
consequently influence the business development of a region. This survey study was...
Repositori Institusi
Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment
ISSN: 1755-1315
Traditional food products have become an icon of a region. The uniqueness of the
food product being offered to the visitors will give some uniqueness values and will
consequently influence the business development of a region. This survey study was...
Repositori Institusi
Creativity and Opportunity on Traditional Food Products: Business quality in competitive environment
ISSN: 1755-1315
Traditional food products have become an icon of a region. The uniqueness of the
food product being offered to the visitors will give some uniqueness values and will
consequently influence the business development of a region. This survey study was...
Repositori Institusi
PENGARUH KUALITAS PELAYANAN DAN KUALITAS PRODUK TERHADAP KEPUASAN PELANGGAN SUNCITY FOOD COURT
Thesis
Penelitian ini bertujuan untuk mengetahui pengaruh kualitas pelayanan
terhadap kepuasan pelanggan Suncity food court dan untuk mengetahui pengaruh
kualitas produk terhadap kepuasan pelanggan Suncity Food court serta secara
bersama-sama mengetah...
Repositori Institusi
PREVENTIF APROACH: BAHAYA BORAK DAN CARA MENGIDENTIFIKASI MAKANAN YANG MENGANDUNG BORAK
According to regulation of Health Minister No.033 th 2012 about food additives, borax is a hazardous and toxic material banned as a food aditive. If borax used in a long time can caused many disease, especially cancer and dead. Lack of public knowled...
Repositori Institusi
Halal Product Guarantee Law on Grab Food application services in Providing Protection to Consumers
Objectives:The primary goal of this research is to scrutinize the efficacy of consumer protection mechanisms in ensuring the safety of halal products within digital platforms, specifically within the context of the Grab Food ap...
Repositori Institusi
FINDING MOST EFFECTIVE STRATEGY FOR MSMEs FOOD SOUVENIR IN INDONESIA
There are so many businesses of souvenir food in Indonesia will no longer survive and develop from business competition caused by a lack of product innovation, capital, entrepreneurial skills, lack of government roles, etc. In Riau province, the cond...
Repositori Institusi
Assistance in the climate village program in increasing food security in Tobek Godang Village
The purpose of this program is to improve the Climate Village Program's implementation in Tobek Godang Village, Bina Widya District. The methods of planning, implementation, reflection, and follow-up are used to achieve the objectives of the pro...
Repositori Institusi
Development Model Strategy Of MSMEs Local Food Product To Increase Regional Advantages : Triple Helix Approach (Case Study In Kepulauan Meranti and Bengkalis, Riau Province)
People's economy contributes to project development including local small and medium enterprises in Kepulauan Meranti and Ben gkalis districts, but several improvements are needed, therefore formulating strategies for local and district developm...
Repositori Institusi
Repositori Institusi
ENTREPRENEURSHIP ON STRATEGIES TO BUILD COMPETITIVE ADVANTAGES OF RIAU SPECIALTY FOOD PRODUCTS
The competitive advantage of small and medium industries (SMIs) is a concern in the preparation to face the conditions of developing and growing into large industries. This research, conducted in Riau Province with regard to competitive advantage of ...
Repositori Institusi
Towards healthy eating : resources for food and nutrition education
Buku ini menjadi pegangan dalam pembelajaran kesehatan dan nutrisi.
Repositori Institusi
PENINGKATAN KEWIRAUSAHAAN DALAM PENGOLAHAN PRODUK BAKSO IKAN PATIN
by the signing of MOU No. 025/FE/Ks/2022 concerning Cooperation in Implementing the Tri Dharma of Higher Education by the Dean of the Faculty of Economics and the Head of Rumbai Bukit Village. Based on the results of previous service activities regar...
Repositori Institusi
Repositori Institusi
Buku teks bahan ajar siswa: operasi teknik kimia kelas XI semester 3
Mata pelajaran Operasi Teknik Kimia merupakan kumpulan bahan kajian dan pembelajaran tentang: Proses perpindahan bahan pengoperasikan peralatan untuk pengolahan bahan dan produk, peralatan evaporasi, peralatan proses pendinginan dan pembekuan, pengop...
Repositori Institusi
Penegakan Hukum Terhadap Pelaku Usaha Frozen Food Yang Tidak Bersertifikasi Halal Dikota Pekanbaru
Thesis
Tujuan penelitian ini untuk mengetahui pengaruh produk dan Label Halal
secara spesial dan silmutan terhadap keputusan membeli jenis makanan frozen food.
Jenis penelitian ini menggunakan jenis penelitian Observasi (Obeservation Research).
Sedangkan...
Repositori Institusi
Handbook of basic food safety for health
Buku ini berisi tentang pegangan keamanan pangan dasar untuk kesehatan.
Repositori Institusi
Peran Modal Manusia Terhadap Nilai Produksi Industri Kecil
The value of production becomes an expectation whose development becomes also the excitement of the managers of a business. Basically the progress and withdrawal of a business can also be seen from the value of the business produced by the business m...
Repositori Institusi
World food day: innovations to accelerate zero hunger
Buku ini berisi tentang buku hari makanan dunia tahun 2018.