HATI WAHYU LESTARI; EKA AFRIDA ERMAWATI; RUDI TRI HANDOKO. EVALUASI PENERAPAN HAZARD ANALYSIS CRITICAL CONTROL POINT (HACCP) DALAM PENYIMPANAN BAHAN MAKANAN DI MAIN KITCHEN éL HOTEL BANYUWANGI. Juremi: Jurnal Riset Ekonomi, [S. l.], v. 3, n. 6, p. 771–790, 2024. Disponível em: https://www.bajangjournal.com/index.php/Juremi/article/view/7690. Acesso em: 7 jul. 2025.