ATMOJO, H.; ROBBANI, I. PENGELOLAAN PENYIMPANAN BAHAN PANGAN PERISHABLE; DAGING, IKAN, AYAM DI HOT KITCHEN RESTORAN GORMETERIA BANDUNG: . JURNAL PARIWISATA VOKASI, [S. l.], v. 6, n. 2, p. 24–34, 2026. DOI: 10.60038/jpv.v6i2.148. Disponível em: https://jurnal.akparnhi.ac.id/jvp/article/view/148. Acesso em: 23 feb. 2026.