Bulletin of Culinary Art and Hospitality

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The Role of Standardisation in Enhancing Employee Performance and Customer Satisfaction in Nigerians Hospitality Industry

Okadigwe John Chukwujekwu

Vol.5, No.2

https://doi.org/10.17977/um069v5i22025p44-53

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The Effect of Sunflower (Helianthus annuus L.) Seed Flour Substitution on the Chemical, Physical and Organoleptic Properties of Mini Baked Sponge Cakes

Wildan Fikri Aditya Mahendra, Soenar Soekopitojo, Lismi Animatul Chisbiyah, and Norfezah Md Nor

Vol.5, No.2

https://doi.org/10.17977/um069v5i22025p54-61

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