ANALYSIS OF THE RELATIONSHIP BETWEEN TECHNOLOGY AWARENESS AND CAREER OPPORTUNITIES IN METLAND TOURISM VOCATIONAL HIGH SCHOOL STUDENTS
ONOMASTICS AND BRANDING FOR CULINARY TOURISM: EVIDENCE SOTO TRADITIONAL CULINARY
GUEST LECTURE SESSION FROM RATIONAL PT. SUKANDA DJAYA
HOTEL KNOWLEDGE FOR BPK PENABUR STUDENTS
SESI 9 SMA KETAPANG “TOURISM FOR SDG’S”
THE ROLE OF EMPLOYEE CREATIVITY AS A MEDIATOR BETWEEN HIGH-PERFORMANCE WORK PRACTICE, INNOVATIVE BEHAVIOR, AND SUSTAINABLE COMPETITIVE ADVANTAGE IN THE HOTEL INDUSTRY
THE EFFECT OF PRICING ON PURCHASE DECISIONS IN KOULTOURA COFFEE
PASTRY CLASS FOR TEENAGER BY ALUMNI
SERVICE QUALITY TO CUSTOMER SATISFACTION WITH SITUATIONAL LEADERSHIP AS MODERATION (CASE STUDY ON TRAVEL AGENT)
