business; catering; culinary; gastronomy; hospitality; tourism

Vol 10, No 2 (2023)

DOI: https://doi.org/10.17509/gastur.v10i2

Table of Contents

Articles

Effect of Training on Performance at Darmaga Sunda Resto
Idham Sakti Wibawa, Ilham Fajri
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104-113
The Role of Gastronomy Tourism as a Local Community Enablers in Kampung Cikarag, Garut Regency
Firdaus Aulia Rahman, Sri Wahyuni, Syifa Ainurrohmah
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114-127
Customer Perceptions of Bakery and Restaurant Brand Image
Sri Marini, Yayan Sugiarto, Nadilah Hanuun Iskandar
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128-139
SWOT Matrix Analysis of Gastronomic Features of Fermented Products in Cisambeng Village, Majalengka
Dewi Turgarini, Astri Inas Yuthika, Armandha Redo Pratama
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140-151
Chinese Ice Cream in Indonesia: Analyzing Halal Brand Image, Halal Brand Loyalty, Halal Brand Trust and Purchase Intention
Burhanudin Burhanudin, Reza Nur Saifullah Daldiri
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152-166
Use of Seitan and White Oyster Mushroom into Meatballs as Worth-Selling Tourism Food Product
Sonny Sanjaya, Ita Karnita, Tahani Imanda
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167-180
A Review on Social Media as a New Venue for Promoting Culinary Destinations
Liang Mengjia, Ainul Zakiah Binti Abu Bakar, Farah Adibah Binti Che Ishak, Shahrim Ab Karim
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181-194
Gastronomy Tourism: Local Food and Tourism Experience in Bandung
Irma Citra Resmi, Wawan Dhewanto, Dina Dellyana
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195-202
Historical Gastronomy of Coto Makassar
Savira Rizki Pradiati
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203-210
The Effect of Barista Service Quality on Dine-in Customer Satisfaction at the Starbucks Experience Bar Buah Batu, Bandung, During the Covid-19 Pandemic
Andi Yudaraharja, Agus Sudono, Wildan Nurhidayat
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211-220