business; catering; culinary; gastronomy; hospitality; tourism

Vol 7, No 1 (2020)

DOI: https://doi.org/10.17509/gastur.v7i1

Table of Contents

Articles

Economic Order Quantity (EOQ) Analysis In Efforts To Improve Efficiency In Hawayu Coffee & Eatery Bandung
Ilham Fajri, Amsal Maima
PDF
1-9
Presenting ‘Lodho Ayam Kampung’ as Gastronomic Tourism Attraction in Trenggalek Regency, East Java Province of Indonesia
Andrea Basworo Palestho
PDF
10-24
Analysis Of Basic Coffee Knowledge Levels Of Millenials In Bandung
Dissy Hilmina, Agus Sudono
PDF
25-30
The Influence of Flavor on The Purchase Decision Of Bakpia Mutiara Jogja
Galuh Pratama
PDF
31-37
Variations of Malangbong-Garut Ladu Product
Christian H Rumayar, . Raissa
PDF
38-47
Differentiation of Traditional Frozen Food of Uli Ketan by Addition of Kidney Beans and Oyster Mushroom Filling
Dede Irma Suryani, Woro Priatini
PDF
48-61