business; catering; culinary; gastronomy; hospitality; tourism

Vol 10, No 1 (2023)

DOI: https://doi.org/10.17509/gastur.v10i1

Table of Contents

Articles

Development of Balinese Dish Standard Recipes for a Fine Dining Projection Mapping
Adestya Ayu Armielia, Oqke Prawira, Savira Rizky Pradiati
PDF
1-14
Product Differentiation of Colenak Jam as a Local Specialty of Tasikmalaya
Ridwan Iskandar, Cytra Amalia Hadian, Risya Ladiva Bridha
PDF
15-24
Local Food Tuna into Shredded in Nusa Lembongan-Bali (Processing, Hedonic Test, and Nutrition)
Ni Putu Eka Trisdayanti, I Made Purwa Dana Atmaja, Made Hendrayana
PDF
25-34
Mise En Place Efficiency in the Kitchen of 18th Restaurant, the Trans Luxury Hotel
Idham Sakti Wibawa, Ilham Fajri, Kelly Tanuhadi
PDF
35-40
The Use of Brown Rice Flour as a Substitute for Wheat Flour in the Production of Madeleine Cake
Dewi Fitriani, Ita Karnita, Annisa Metrasari
PDF
41-52
Food Waste Mitigation Strategy Hotel X in West Java
Nadine Diaz Salsabila, Woro Priatini, Purna Hindayani
PDF
53-62
Gegeplak as Local Food Acculturation of Betawi and Sunda in the Hajat Bumi Tradition in Hegarmukti Village
Marsindi Marsindi, Dewi Turgarini, Heni Pridia Rukmini Sari
PDF
63-73
Food, Gender, and Social Status in Rural Parts of North-West India: A Case Study of Rajasthan
Vikas Mohan, Reema Gill
PDF
74-81
Gastropreneurship Katupat Kandangan as a Tourism Attraction in the South Hulu Sungai in South Kalimantan
Hendri Gigih Saputro, Lastiani Warih Wulandari
PDF
82-95
Substitution of Tofu for Egg in Making Pound Cake
Ita Karnita, Surya Aditya Wahyono, Sofie Trisna Dwijaya
PDF
96-103