Ketepatan pemorsian hidangan di RSUD Dr. Tjitrowardojo Purworejo
Maintaining food quality can be done by supervising portion standards. One of the important components in food management is the quality of human resources. The research objective was to determine the accuracy of serving dishes in terms of the characteristics of the serving staff. This observational...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Jurusan Gizi Politeknik Kesehatan Kemenkes Aceh
2021-05-01
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| Series: | AcTion: Aceh Nutrition Journal |
| Subjects: | |
| Online Access: | http://ejournal.poltekkesaceh.ac.id/index.php/an/article/view/351 |