business; catering; culinary; gastronomy; hospitality; tourism

Vol 12, No 1 (2025)

DOI: https://doi.org/10.17509/gastur.v12i1

Table of Contents

Articles

Gulo Puan as Culinary Gastronomy of Pampangan District, Ogan Komering Ilir Regency
Melati Pratama
PDF
11-16
Socio-Demographic Characteristics Influenced by Customer Satisfaction of Millennial Diners in Silang Cavite
Justin B. Dimapilis, Lemuel Ryan Marqueses Garcia, Mary Rose L. Reyes
PDF
17-37
A Bibliometric Review of Approaches to Managing and Reducing Food Waste within Indonesia’s HoReCa Industry
Purna Hindayani, Ilmiati Tsaniah
PDF
38-48
The Culinary Icons of Mekar Laksana Tourism Village: A Main Attraction for Gastronomy Tourism
Satria Yanuar Akbar, Reiza D Dienaputra, Kasno Pamungkas, Evi Novianti, Cecep Ucu Rahman
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49-62
Co-Creation in Gastronomic Tourism: Exploring Culinary Experiences in Bangka Belitung, Indonesia
Echo Perdana Kusumah
PDF
63-76
Imus Longganisa: A Cultural Heritage Food In Cavite As Culinary Tourism Attraction, Philippines
Marie Ausa Aquino, Dyan Loreine Valdez Lopez, Colleen Daphne Urgel Villanueva, Jimford Unida Tabuyo
PDF
77-89
Exploration of The Nutritional Content of Jamu Beras Kencur Sorbet to Develop Indonesian Culinary Innovation
Nina Indra Kristiana
PDF
90-100
More Than A Meal: Ethnic Gastronomy As Cultural Performance And Strategic Asset In Destination Competitiveness
Sherly Rakasiwi Putri Utomo, Eko Susanto, Mega Fitriani Adiwarna Prawira
PDF
101-119
Level of Acceptance of Ice Selendang Mayang Innovation with Azolla Microphylla Substitution
Lu'luwatin Rosdiana Aprilia, Nurul Syif'a Herdianti, Nimas Prasasti, Inda Dzil Arsy, Sefty Aulia, Ilham Winata
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120-130