business; catering; culinary; gastronomy; hospitality; tourism

Vol 6, No 1 (2019)

DOI: https://doi.org/10.17509/gastur.v6i1

Table of Contents

Articles

Analysis of Millennial Consumption Behavior Factors and Their Interest in Visiting Sundanese Restaurants in Bandung
Nur Faijatun Nikmah, Agus Sudono, Ilham Fajri
PDF
1-13
Product Innovation in Using Mangosteen Skin in the Making of Batik Steamer
Utami Hidally Putri, Woro Priatini, Mandradithya Kusuma
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14-28
Gastronomic Tourism Attractions in the Kapau Village, Agam Regency, West Sumatra
Putri Andan Sari, Dewi Turgarini, Indriyani Handyastuti
PDF
29-41
Consumers' Consciousness of Halal Certified UMKM Snack Food Products in Bandung City
Cucu Winesti, Caria Ningsih
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42-55
Analysis Of Influence Of Tourism And Branding Perceptions On Purchase Decisions (Study conducted in Chinatown as Halal Gastronomy in the City of Bandung)
Evin Davinci Sagala, Caria Ningsih, Dewi Turgarini
PDF
56-69
Marketing Research Efforts To Develop Products of Kerupuk Sanjai Bumbu Rendang
Risya Ladiva Bridha, Eeng Ahman, Woro Priatini
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70-79