IEOM Index

Showing 4 of 4

Sorghum-Based Alternative Food Industry: Entrepreneurship High Education

Endang Noerhartati Universitas Wijaya Kusuma Surabaya

LUSY MUHARLISIANI UNIVERSITAS WIJAYA KUSUMA SURABAYA

Abdul Talib Bon UNIVERSITI TUN HUSSEIN ONN MALAYSIA

Dewie Tri Wijayati UNESA INDONESIA

Entrepreneurship and Innovation 2019

9th Annual International Conference on Industrial Engineering and Operations Management

Women's Leadership Policy Strategy: Improving Quality of Education (TQM) in Higher Education

LUSY MUHARLISIANI UNIVERSITAS WIJAYA KUSUMA SURABAYA

Endang Noerhartati Universitas Wijaya Kusuma Surabaya

Mudjito AK AK Universitas Negeri Surabaya

Abdul Talib Bon UNIVERSITI TUN HUSSEIN ONN MALAYSIA

Total Quality Management 2019

9th Annual International Conference on Industrial Engineering and Operations Management

Analysis Characteristics Organoleptic of Sorghum Pie for Quality Entrepreneurial Products with The Influence of Varieties and Concentration of Flour

Endang Noerhartati Universitas Wijaya Kusuma Surabaya

Endang Retno Wedowati Department of Agroindustrial Technology, Universitas Wijaya Kusuma Surabaya, Indonesia Jl. Dukuh Kupang XXV/54 Surabaya, Indonesia

Diana Puspitasari Department of Agroindustrial Technology, Universitas Wijaya Kusuma Surabaya, Indonesia Jl. Dukuh Kupang XXV/54 Surabaya, Indonesia

Abdul Talib Bon UNIVERSITI TUN HUSSEIN ONN MALAYSIA

Sustainable Manufacturing 2019

3rd European International Conference on Industrial Engineering and Operations Management

Analysis of Design Product Entrepreneursip Syrup Based Purple Sweet Potato (Ipomoea batatas)

Victoria Bella Agatha Student of the Agroindustrial Technology Department, Faculty of Engineering, Universitas Wijaya Kusuma Surabaya, Jl. Dukuh Kupang XXV/54 Surabaya, Indonesia

Endang Noerhartati Universitas Wijaya Kusuma Surabaya

Abdul Talib Bon UNIVERSITI TUN HUSSEIN ONN MALAYSIA

Sustainable Manufacturing 2019

3rd European International Conference on Industrial Engineering and Operations Management