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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Philosophy Of Culinary Arts: Reading Truth Through Language and Taste

Devi Dwi Purwanto, Aji Prasetya Wibawa, and Syaad Patmanthara

Vol.5, No.2

https://doi.org/10.17977/um069v5i22025p62-72

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The Fect of Adding Corn Tapai (Zea mays L.) On The Chemical and Organoleptic of Wingko

Ni Komang Tara Nisa Aryanti, Soenar Soekopitojo, Mazarina Devi, Rumman Rumman, Setiyaki Raihan Amanat, and Norhidayah Abdullah

Vol.5, No.2

https://doi.org/10.17977/um069v5i22025p73-78

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