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Course Description
Discussion and application of basic management concepts in food management including aspects of food safety and the environment.
Program Learning Outcomes (PLO)
Program Objectives (PO)
PO-1
Memahami Penyelenggaraan Makananan baik komersial dan non komersialPO-2
Memahami tahapan Proses penyelenggaraan makananPO-3
Memahami Peralatan dan fasilitas yang ada dalam penyelenggaraan makanan
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Dosen
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