business; catering; culinary; gastronomy; hospitality; tourism

Vol 6, No 2 (2019)

DOI: https://doi.org/10.17509/gastur.v6i2

Table of Contents

Articles

Analysis of Procake Cake Shop Business Development Strategy
Hanief Rizqi Rahmatullah, Woro Priatini, Mandradithya Kusuma
PDF
80-94
Influence of Competence and Compensation on the Performance of Employees of Bandung Saung Kabayan Restaurant
Rani Aprilyani, Bagja Waluya, Oce Ridwanudin
PDF
95-110
Analysis of The Influence Of Menu Innovation on Consumer Satisfaction At Mcdonald's (Survey of Consumers Visiting Mcdonald's City of Bandung)
Nida Hanifah, Gita Siswhara, Ilham Fajri
PDF
111-130
Preservation of Kejek Tea as a Gastronomic Legacy of Garut Regency
Sarah Nur Hamidah, Dewi Turgarini, Indriyani Handyastuti
PDF
131-145
Primadeva Utama Catering Makassar's Business Development Strategy
Ghaza Naufal Zhafirin, Gita Siswhara, Bagja Waluya
PDF
146-161
Feasibility Study of Bu Nia's Traditional Herbal Drink Business in Depok City
Damartera Tyan Aqmarina, Dewi Turgarini, Ilham Fajri
PDF
162-177