business; catering; culinary; gastronomy; hospitality; tourism

Vol 9, No 1 (2022)

DOI: https://doi.org/10.17509/gastur.v9i1

Table of Contents

Articles

The Use Of Brown Rice Milk In The Making Of Milk Pie
Ghini Kunthala Devi, Ita Karnita, Farhan Hamdika
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1-8
The Use Of Banana Stem In The Making Of Dendeng Batokok
Lu’luwatin Rosdiana Aprilia, Sara Rabasari, Mentari Sonya S
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9-16
The Influence of Traditional Balinese Cuisine Quality on Tourist Interests in Badung Regency
Sindy Claudya, Ni Made Tirtawati, Ni Putu Oka Agustini
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17-26
Moringa Jamu (Recipe Formulation, Hedonic Test And Nutrition)
Ni Putu Eka Trisdayanti, I Made Purwa Dana Atmaja
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27-33
The Effect of Motivation, Discipline, Knowledge, and Skills on Ajwad Resto’s Employee Performance
Yan Wari Musthafa Zein, Risya Ladiva Bridha
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34-44
The Effectiveness of Endorser’s Credibility on Purchase Decisions (A Study of Instagram Account @kulinerbandung)
Dinda Farissa Faatin, Agus Sudono, Armandha Redo Pratama
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45-55