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• THE INFLUENCE OF SERVICE QUALITY, PRODUCT QUALITY, AND STORE ATMOSPHERE ON THE DECISION TO VISIT PADAGRAHA COFFE &; RESTO IN LHOKSEUMAWE

  Nazila Firza , Agustinawati , Nurainun , T. Edyansyah

  139-145

  2024-04-24

  Statistics: 188

• THE EFFECT OF AGE, QUALITY AND GENDER ON CUSTOMERS' INTEREST IN DRINKING COFFEE AT COFFEE SHOP JABU HELA, MEDAN CITY

  Arjun Setiawan Ndraha , Farhan Zacky , Deni Faisal Mirza

  2046-2054

  2024-12-30

  Statistics: 367

• ANALYSIS OF COFFEE ROASTING PROCESS IMPROVEMENT AT SMALL COFFEE USING SEVEN TOOLS AND TRIZ METHOD

  Anggoro Lanjar Siswanto , Amelia Nur Fariza , Decut Della Oganda

  1961-1968

  2025-06-07

  Statistics: 275

• THE EFFECT OF COFFEE TYPE, PRICE AND SERVICE ON CUSTOMER SATISFACTION AT COFFEE SHOPP RESTU BUNDA, MEDAN CITY

  Sri Wahyuni Br Maha , Deni Faisal Mirza , Jontrapolta Sembiring , Rosdiana Gultom

  1173-1183

  2024-12-30

  Statistics: 113

• THE INFLUENCE OF GREEN MARKETING, SERVICE QUALITY AND BRAND IMAGE THROUGH PROMOTIONAL STRATEGIES AS INTERVENINNING VARIABLES ON PURCHASING DECISIONS IN STARBUCKS CONSUMERS COFFEE IN BATAM CITY

  Desi Asmanianti , Indrayani , Mohamad Gita Indrawan , Chablullah Wibisono , Bambang Satriawan , Ngaliman

  733-741

  2023-10-30

  Statistics: 469

• THE EFFECT OF TEMPE FLOUR SUBSTITUTION AND THE ADDITION OF COFFEE GROUNDS ON PROTEIN, FIBER, CARBOHYDRATE CONTENT, AND ORGANOLEPTIC QUALITY OF DAHLIA COOKIES

  Elizabeth Angela Sitijo , Bambang Sigit Sucahyo , Yuyun Yuniati , Rachma Nur Devianti

  3089-3096

  2026-03-01

  Statistics: 36

• FORMULATION OF BROWNIES COOKIES WITH THE ADDITION OF TEMPE FLOUR AND COFFEE GROUNDS AS FOOD PROCESSING

  Miguel Nathaniel Tirukan , Bambang Sigit Sucahyo , Kejora Handarini , Rachma Nur Devianti

  3079-3088

  2026-02-28

  Statistics: 55