Difference between revisions of "Moses Soediro"

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|Google Scholar
|Google Scholar
|https://scholar.google.co.id/citations?user=_5oICAoAAAAJ
|https://scholar.google.co.id/citations?user=_5oICAoAAAAJ
|-
|SINTA
|https://sinta.ristekbrin.go.id/authors/detail?id=6007346&view=overview


|}
|}
== Expertise ==
* Food and Beverage Management
* Service Management
* Marketing
== International Journal ==
== International Journal ==
*[https://ijebmr.com/link/861 BUSINESS OF INCREASING CULINARY BUSINESS SALES  THROUGHGO FOOD AND GRAB FOOD IN SURABAYA CITY. ''International Journal of Economics, Business and Management Research'' (2021)]
*[https://ijebmr.com/link/861 BUSINESS OF INCREASING CULINARY BUSINESS SALES  THROUGHGO FOOD AND GRAB FOOD IN SURABAYA CITY. ''International Journal of Economics, Business and Management Research'' (2021)]

Revision as of 16:48, 21 January 2022

Moses Soediro, S.E., M.M.

Profile Picture Moses Soediro.jpg

Joined:
2010
Major:
Academic rank:

Moses Soediro, S.E., M.M. is a Assistant Professor in Universitas Ciputra. He joined Universitas Ciputra since 2010 and currently part of Tourism.

Author Pages

Google Scholar https://scholar.google.co.id/citations?user=_5oICAoAAAAJ
SINTA https://sinta.ristekbrin.go.id/authors/detail?id=6007346&view=overview

Expertise

  • Food and Beverage Management
  • Service Management
  • Marketing

International Journal

National Journal indexed by Sinta

International Proceeding

  • Inactive Problem Recognition Perspective in Consumer’s Buying Decision: Study Literature. ICOEN (2017)

Copyright

  • Food & Beverage Pairing (2021)
  • Metode Dasar Memasak (2021)
  • Service Sequences (2021)
  • Set-up Table (2021)
  • Standar Operasional Prosedur Dalam Bidang Kuliner (2021)
  • Style of Service (2021)
  • Table Manner (2021)
  • AQUAFABA SEBAGAI FOAMING AGENT PADA MACARON (2019)
  • BAHAN PENGENTAL DARI LIDAH BUAYA UNTUK SELAI STROBERI (2019)
  • KREASI PRODUK NON-DAIRY ICE CREAM DENGAN PENAMBAHAN BUNGA TELANG (CLITORIA TERNATEA) SEBAGAI PEWARNA ALAMI (2019)
  • KREASI TEH DAUN KEDONDONG (SPONDIAS DULCIS) (2019)
  • PEMANFAATAN BIJI PEPAYA SEBAGAI BAHAN DASAR PEMBUATAN MINUMAN BERALKOHOL (2019)
  • PEMANFAATAN CANGKANG TELUR AYAM SEBAGAI BAHAN PEMBUATAN KULIT MOLEN (2019)
  • PEMANFAATAN DAUN KENIKIR SEBAGAI BAHAN UTAMA PEMBUATAN MINUMAN JELLY DRINK (2019)
  • PEMANFAATAN SUSU KAMBING PERANAKAN ETAWA SEBAGAI BAHAN DASAR PEMBUATAN SUSU KENTAL MANIS (2019)
  • Pemanfaatan Tongkol Jagung Sebagai Bahan Substitusi Susu Sapi Dalam Pembuatan Es Krim (2019)
  • PENGGUNAAN DAUN BELIMBING WULUH UNTUK BAHAN DASAR PEMBUATAN TEH HERBAL DENGAN BAHAN TAMBAHAN CENGKIH DAN KAYU MANIS (2019)

Formal Educations

Year Level School/Institution/University
2003 S1 Universitas Kristen Petra
2013 S2 Universitas Kristen Petra