business; catering; culinary; gastronomy; hospitality; tourism

Vol 11, No 2 (2024)

DOI: https://doi.org/10.17509/gastur.v11i2

Table of Contents

Articles

Accessible Tourism in Selected Filipino Restaurants in Tagaytay Cavite, Philippines
Elysia Mae Lince, Kyla Riabel Gallardo, Paola Michelle Torno, Jimford Tabuyo
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124-138
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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139-155
Optimizing the Potential of Kabocha Pumpkin in Lembang Through Culinary Product Modifications
Ilmiati Tsaniah, Agus Sudono, Nisrina Nabilah
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156-165
The Implementation of Zero Waste and Sustainable Bartending in Rocksalt Beach Club Batam
Viviana Viviana
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166-179
Food Quality In Rumah Makan Subur In Bandung City
Heri Atmojo, Willy Fauzan
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180-193
Sustainable Heritage Gastronomic Tourism: A Qualitative Exploration of Ingkung-Guwosari Domestic Tourist Preferences
Farta Ade Saputra, Tri Kuntoro Priyambodo
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194-206
Identification of Pindang Cuisine as a Regional Identity (Culinary Gastronomy) of The City District of South Sumatra Province
Melati Pratama, Marfira Yansah, Arief Marna Sonjaya
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207-215
Digital Mapping Information System for Gastronomic and Wellness Travel Patterns in the Pangandaran Tourism Area
Fahmi Muhamad Rizky, Caria Ningsih, Dewi Turgarini, Ratih Hurriyati, Heri Setiyorini, Fatimah Nur Hanifah Nasution, Heny Hendrayati, Lastiani Warih Wulanda
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231-239
An Analysis of Cultural, Historical, and Traditional Values behind Rendang in Indonesian Gastrodiplomacy
Alessandro Kurniawan Ulung
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240-251
Product Development of Kicimpring with Torch Ginger Variant as a Special Lembang Souvenir
Sara Rabasari, Ita Karnita, Sonny Sanjaya
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216-230