business; catering; culinary; gastronomy; hospitality; tourism

Vol 12, No 2 (2025)

DOI: https://doi.org/10.17509/gastur.v12i2

Table of Contents

Articles

The Influence of Sensory Marketing on Repurchase Intention at Sudirman Street Food Bandung
Dolores Silvia, Rattikah Fitrianty
PDF
131-144
The Sustainability Preferences of Specialty Coffee Consumption Trends at Sa.Tuang Coffee
Vincensius Yoga, Indria Widyawan, Krisna Yoga Wisesa, Kaisar Shauma Rif’at Jauharie, Sharren Natasha, Nuraeni Wulandari
PDF
145-153
Understanding Visitor Experience and Its Impact on Culinary Festivals: A Systematic Literature Review
Candra Sari Triyana, As'ad Farag
PDF
154-168
Gastronomic Literacy in Local Food Security Efforts in Indonesia
Hyldan Natawiguna, Armandha Redo Pratama, Dias Pratami Putri, Purna Hindayani, Risya Ladiva Bridha
PDF
169-181
Exploring Tourists’ Interest in Food Heritage Tourism around Yogyakarta Palace
Fitri Handayani
PDF
182-194
The Impact of Food and Beverage Innovations and Sustainable Practices on Revisit Intentions: A Case Study of Mall-Based Restaurants in the Philippines
John Emmanuel Solidum Manes, Erick Jordan Lomio Ejercito, Antonio Jose Francisco, Irma Gatdula
PDF
195-208
Slow Food Based Agro-Ecotourism: A Case Study in Nagari Aia Dingin, West Sumatra, Indonesia
Yulistriani Yulistriani, Rudi Febriamansyah, Sari Lenggogeni, Yuerlita Yuerlita
PDF
209-223
The Diversity of Kenduri: A Cultural Symbol in Javanese Tradition
Nurul Wahyu Utami, Marwanti Marwanti
PDF
224-235
Development of Community-Based Tourism of Culinary: A Case Study of Lembah Desa Pulutan, Pulutan Village, Wonosari District, Gunungkidul Regency
Afrilia Elizabet Sagala
PDF
236-251
Consumer Awareness in Halal Products of Korean Restaurants in Bandung
Caria Ningsih, Febriani Elfida Trihtarani, Dede R. Oktini, Asri Suangga, Maudi Desyana, Sri Wahyuni
PDF
252-263