business; catering; culinary; gastronomy; hospitality; tourism

Vol 8, No 1 (2021)

DOI: https://doi.org/10.17509/gastur.v8i1

Table of Contents

Articles

Innovation in Making Meatballs, Pempek, and Sate Lilit with Snow Mushrooms (Tremella Fuciformis)
I Made Purwa Dana Atmaja
PDF
1-11
Organoleptic And Nutritional Quality Of Wani Fruit (Mangifera Caesia) Sorbet
Ni Putu Eka Trisdayanti
PDF
12-20
Feasibility Study And Business Planning Of Rumahmakan.Online Digital Menu Whatsapp Ordering System
Fanji Lesmana, Dewi Turgarini
PDF
21-31
Analysis of the 11P Marketing Mix Strategy in the Healthy Food Catering Business
Okky Rizal Ridwan, Caria Ningsih
PDF
32-42
Analysis of the Altilis Cookies Startup Business Method Using the Canvas Model as a Business Development Effort to Provide Gluten and Casein Free Snacks for Autistic Children
Haura Annisaa Salsabila, Kiyoko Kylanisa Razzaq Firdausi, Marsindi Marsindi, Junita Al Fora, Mohammad Fariz Rizki Muliawan, Dias Pratami Putri
PDF
43-49
Local Specialty Food as Tourism Potential
Anak Agung Gede Putra KP Dalem
PDF
50-56