WHAT ARE THE CHALLENGES AND STRATEGIES OF PROCURING AUTHENTIC INDONESIAN FOOD INGREDIENTS FOR RESTAURANTS IN PARIS, FRANCE? A CASE STUDY OF INDONESIAN RESTAURANTS.
The disclosure of food ingredient procurement for preparing and serving Indonesian cuisine in Indonesian restaurants in Paris has remained limited in the public domain. Although there is a growing demand of acquiring the best quality of Indonesian food ingredients, to source specific food ingredient...
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| Format: | Final Project |
| Language: | Indonesia |
| Online Access: | https://digilib.itb.ac.id/gdl/view/77042 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |