business; catering; culinary; gastronomy; hospitality; tourism

Vol 11, No 1 (2024)

DOI: https://doi.org/10.17509/gastur.v11i1

Table of Contents

Articles

A Review on Intention towards Consumption Behavior of Gastronomy in Sarawak, Malaysia
Utin Roziana Gusti Asmadi, Zaiton Samdin, Shahrim Ab Karim
PDF
1-13
Modification of Milk Coffee Jam Using Low-Grade Coffee Based on Consumer Acceptance (Coffee Grade 4-6)
Safa Alya Nabila, Ilmiati Tsaniah
PDF
14-22
Acculturation of Islamic Culture in Food as a Gastronomic Tourism Attraction in Surabaya (Case Study of the Sunan Ampel Area)
Dewi Turgarini, Diah Novita Evi Sari, Nurlaila Alifah Mustafa, Pipin Kusumawati
PDF
23-35
Perceived Risks on Tourist Destination Loyalty in Cavite City Shaped by Food Satisfaction
Jhana Mari Bandellon Lastimoso, Kian Angelica B. Locsin, Nathaniela S. Vergara, Jimford Unida Tabuyo
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36-56
Utilization of Pigeon Meat in Making Shreded Meat (Abon)
Ita Karnita, Sonny Sanjaya, Sara Rabasari
PDF
57-64
Utilization of Tofu Pulp Flour in Making Cookies
Superwiratni Superwiratni, Surya Aditya Wahyono
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65-72
Strategy for the Development of the Street Area Hygiene Sanitation Standards in Astanaanyar Market Bandung
Ratna Purwita, Woro Priatini
PDF
73-94
Traditional Gastronomy as Marine Tourism Attraction in East Nusa Tenggara Province (Studies Region City Kupang and Labuan Bajo Regency West Manggarai )
Ellen Aurelie Basuki, Indra Ratna Sari
PDF
95-105
Efficiency Analysis Of Raw Material Inventory Using The Economic Order Quantity (EOQ) Method At Kanoko Coffee Dago
Ghepira Raudhatul Jannah, Agus Sudono, Purna Hindayani
PDF
106-114
Preservation of Traditional Food Jagung Bose as a Gastronomic Tourism Attraction in Timor Island, East Nusa Tenggara
Selviana Manek, Yasintus Indro Rato
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116-123