| Trend Bisnis Food and Beverages Menuju 2030 IC Dewi, ATL Indrianto, M Soediro, PS Winarno, H Minantyo, MR Sondak, ... Penerbit Lakeisha, 2022 | 11 | 2022 |
| ASSESSING THE EFFECT OF ONLINE LEARNING SERVICE QUALITY ON CUSTOMER RETENTION THROUGH CUSTOMER SATISFACTION AS MEDIATION VARIABLE IN THE CULINARY STUDY PROGRAM BACHELOR DEGREE … F Leoparjo, E Harianto, R Mas’ud, GB Ilyas, YN Hasanah Jurnal Aplikasi Manajemen 21 (2), 534-552, 2023 | 10 | 2023 |
| The Value Propotition Concept in Higher Education How To Build Hybrid Curricula Universitas Ciputra Culinary Business E Harianto, F Leoparjo LPPM STIE AAS SURAKARTA, 2022 | 8 | 2022 |
| Diversifikasi Ekonomi di Pulau Bali dalam Perspektif Pariwisata VK Yuwono, F Leoparjo, D Irtanto, KA Nugraha, OH Wibowo Indo-Fintech Intellectuals: Journal of Economics and Business 4 (3), 1128-1144, 2024 | 2 | 2024 |
| Assessing The Effect of Learning Service Quality on Customer Retention Through Customer Satisfaction as Mediation Variable in The Culinary Study Program Bachelor Degree During … F Leoparjo, E Harianto, R Mas’ud, GB Ilyas, YN Hasanah UNIVERSITAS BRAWIJAYA, 2023 | 2 | 2023 |
| Pengaruh Customer Perceived Risk, Product Quality, dan Service Standard Terhadap Purchase Intention pada Kalangan Masyarakat Jepang di Surabaya M Setiabudi, F Leoparjo, M Soediro, D Irtanto Jurnal Manajemen Perhotelan 10 (2), 123-132, 2024 | | 2024 |
| Culinary Arts Basic IC Dewi, R Krisnanda, J Muchlisyiyah, L Rahmah, G Sandhubaya, ... Future Science Press Books, 2023 | | 2023 |
| PENGARUH ESPEKTANSI UPAYA, EKSPEKTANSI KINERJA, DAN PENGARUH SOSIAL TERHADAP INTENSI PERILAKU STUDI IMPLEMENTASI MENU DIGITAL DI WEDANGAN ECHO SURAKARTA EW Goutama, F Leoparjo, M Soediro JMBI UNSRAT (Jurnal Ilmiah Manajemen Bisnis dan Inovasi Universitas Sam …, 2023 | | 2023 |
| The Value Propotition Concept in Higher Education: How To Build Hybrid Curricula Universitas Ciputra E Harianto, F Leoparjo DGIP, 2022 | | 2022 |
| PENAMBAHAN LAMTORO (LEUCAENA LEUCOCEPHALA) PADA PENGOLAHAN ROTI GANDUM F Leoparjo, PS Winarno | | 2022 |
| PEMANFAATAN BIJI LAMTORO SEBAGAI POTENSI PRODUK PANGAN FUNGSIONAL PADA PENGOLAHAN BROWN BREAD F LEOPARJO Universitas Ciputra Surabaya, 2019 | | 2019 |
