Characteristics and identification of critical points

HIGHLIGHTS

• who: USER from the Faculty of Tourism and Hospitality, Universitas Negeri Padang, JlProfDr. Hamka, Air Tawar Padang, Padang, Sumatera Barat, Indonesia have published the Article: Characteristics and Identification of Critical Points, in the Journal: (JOURNAL)
• what: The result of this research show there are two dominant cooking techniques used in food processing; 65 dishes for frying and 37 dishes for boiling with coconut milk. The identification of the critical point of halal food in Padang restaurant is the aim of this study.
• how: In this study qualitative methods are used with a population . . .
  

   

  

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