Farah Levyta, SST.Par., M.Par., CHE

Job Position

  • Head Of Hotel Management Laboratory

Academic Grade & Certification

  • Instructor (Asisten Ahli)
  • CHE (Certified Hospitality Educator from American Hotel and Lodging Educational Institute)
  • National Certified Assessor for Hotel Employee Certification (Asesor Bidang Perhotelan)
  • National Certified Competencies in Pastry (Sertifikasi Kompetensi)
  • Member of IPA (Indonesian Pastry Alliance)

Education Background

  • Doktor Pariwisata (Sekolah Tinggi Pariwisata Trisakti), 2021- now
  • M.Par (Sekolah Tinggi Pariwisata Trisakti- Culinary)
  • SST.Par (Sekolah Tinggi Pariwisata Trisakti, Jakarta – Hotel Management)

Teaching Expertise

  • Indonesian Gastronomy
  • Indonesian Culinary
  • Pastry and Bakery

Research Interest

  • Gastronomy Tourism
  • Food Tourism
  • Cultural food studies
  • Traditional food

Awards

  • Rector’s Award for the Best Teaching Award period 2018-2019
  • Master Study Scholarship from STP Trisakti period 2014-2016

Intellectual Property Right (Hak Kekayaan Intelektual/ HKI)

  • Karya Rekaman Video-Serba Serbi Es Selendang Mayang (EC00202041294,17 Oktober 2020)
  • Karya Rekaman Video: Cloud Technology Adoption Intention During COVID-19 Pandemic: A Study Of Food service Micro Businesses (EC00202236504, 15 Juni 2022)

Book:

  • Jelajah Kuliner Khas Betawi, Yudieth Fajar Dewantara, Farah Levyta– 5 Oktober 2022- ISBN 978-623-5361-33-8. Penerbit Bintang Semesta Media Yogyakarta
  • Pengembangan desa Sungsang menjadi desa wisata yang berdaya saing dan berkelanjutan, Amalia Mustika, Devi Gantina, Nurbaeti, Farah Levyta, Fetty Asmaniati, Hendra, Fachrul Husain Habibi, Novita Widyastuti, Pantja Djati, Willy Arafah. Mei 2022, ISBN 978-623-459-071-5 Penerbit Widina Bhakti Persada Bandung.

Publications:.

  • D Wahyuningtyas, D Rosman, F Levyta, Putra ED, Maulana R. Smartphone-Based Virtual Reality Systems (SBVRs) as a Promotion Tools for Foodservice Industry. 2022 4th International Confrence on cybernatics and Intelegent System, ICORIS 2022
  • Farah Levyta, Calvin Liu, Makan Bedulang: Sebuah tradisi kuliner komunal di Belitung,
    Indonesia, Journal of Tourism Destination and Attraction, Volume 10 No.1 Juni 2022, E-ISSN: 2685-6026.
  • The Influence of food tourism behaviour on visitor intentto purchase local food. A Study in Serang Banten Indonesia. F Levyta, YF Dewantara, D Rosman, Chotibul Umam. Conference: Tourism Gastronomy Destination International Conference At: Jakarta Volume: 1 May 2022 DOI: 10.1201/10.1201/9781003248002-58,
  • Smart Tourism strategy and development post Covid 19: A study in native Jakarta Cultural site. F. Levyta, AN Putra, R Ayu, Hendra, Myrza Rahmanita, SP Djati. Conference: Tourism Gastronomy Destination International Conference At: Jakarta Volume: 1 May 2022 DOI: 10.1201/10.1201/9781003248002-58
  • Wahyuningtias, D., Caroline, A., Adiati, M.P., Levyta, F., Kusumawardhana, I.   Turning strawberry jam into slice: A new way of consuming strawberry fruits preservation products. IOP Conference Series: Earth and Environmental Science, 2021, 704(1), 012045
  • D Wahyuningtias, MP Adiati, F Levyta. BUSINESS DEVELOPMENT STRATEGY FOR DODOL BETAWI NYAK MAI SETU BABAKAN. PalArch’s Journal of Archaeology of Egypt/Egyptology, 2020
  • MP Adiati, F Levyta, D Wahyuningtias. Pembuatan Dodol sebagai Atraksi Wisata di Perkampungan Budaya Betawi Setu Babakan. Studi Kasus: Dodol Nyak Mai di Perkampungan Budaya Betawi Setu Babakan.  Journal FAME: Journal Food and Beverage,  Product and Services, Accomodation Industry, Entertainment Services (2019)
  • D Wahyuningtias, F Levyta, M Pia Adiati. Training For Making Kalang Beverage Using Reed  Roots For Empowerment Of PKK (Woman Community) in Café Jlamprang Kelurahan Krapyak, Pekalongan – International Conference on Community Development (ICCD) Vol 2 No 1 GREEN DEVELOPMENT IN INDUSTRIAL COMUNITY 4.0 (2019)
  • D Wahyuningtias, NS Lestari, F Levyta .  Strategi Pemasaran Dodol Betawi H Toha di Jakarta. Jurnal Hospitality dan Pariwisata 4 (1) (2018)
  • Levyta, Farah. (2018). Training for sorghum flour based cake making as a part of family welfare program empowerment in Pasirmulya Bandung. International Conference on Community Development.
  • Levyta, Farah. (2017). Sensory characteristic and nutritional content onde onde ketawa with Jalejo flour (a mixture of corn,soybean and mung bean) .Jurnal Hospitality dan Pariwisata. 3 No 1. Universitas Bunda Mulia