A CULINARY CONCEPT DEVELOPMENT INDEPENDENT PROJECT SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF BACHELOR OF ARTS WITH HONOURS IN INTERNATIONAL CULINARY ART

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Image of A CULINARY CONCEPT DEVELOPMENT INDEPENDENT PROJECT
SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS
OF THE DEGREE OF BACHELOR OF ARTS WITH HONOURS IN
INTERNATIONAL CULINARY ART

BUKU

A CULINARY CONCEPT DEVELOPMENT INDEPENDENT PROJECT SUBMITTED IN PARTIAL FULFILLMENT OF THE REQUIREMENTS OF THE DEGREE OF BACHELOR OF ARTS WITH HONOURS IN INTERNATIONAL CULINARY ART

HIZKIA YOEL - Nama Orang;

The project aims to define and execute the process of developing new food
products, with a focus on emerging market trends, target market, product
specifics, and launch location. A review of literature on entrepreneurship,
innovation, creativity, and product development will support the justification of
the new product, Ez’Pop! Secondary research will guide the process and identify
the necessary data, while a standard recipe and production plan will help
determine the product's selling price. Sensory feedback will be gathered and
analyzed based on research findings, and the project will conclude with
recommendations, potential improvements, and reflections on the study.

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PA00129S

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Informasi Detail

Judul Seri: -
No. Panggil: HIZKIA YOEL 2041170003
Penerbit: Jakarta : Institut Pariwisata Trisakti., 2024
Deskripsi Fisik: xi, 63 hlm; 31 cm
Bahasa: English
ISBN/ISSN: -
Klasifikasi: NONE
Tipe Isi: -
Tipe Media: -
Tipe Pembawa: -
Edisi: -
Subjek: Culinary
Culinary Development
Info Detail Spesifik: -
Pernyataan Tanggungjawab: HIZKIA YOEL

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