PENGARUH BRAND EXPERIENCE TERHADAP BRAND LOYALTY PADA RESTORAN
CORPORATE LANGUAGE AS CORPORATE STRATEGY TO SUSTAINABLE BRAND IN INDONESIA (CASE OF STARBUCK LANGUAGE)
THE EFFECT OF DIGITAL SKILLS ON TECHNOLOGY ACCEPTANCE OF FOOD DELIVERY MOBILE APPLICATION
FUNDAMENTALS OF DIGITAL MARKETING: CONCEPT AND STRATEGIES FOR ONLINE SUCCESS
IMPACT OF EMPLOYEE VALUE PROPOSITION ON HOTEL’S EMPLOYEE
FUNDAMENTALS OF SOCIAL RESEARCH: METHODS, PROCESSES AND APPLICATIONS
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
THE ROLE OF EMPLOYEE CREATIVITY AS A MEDIATOR BETWEEN HIGH-PERFORMANCE WORK PRACTICE, INNOVATIVE BEHAVIOR, AND SUSTAINABLE COMPETITIVE ADVANTAGE IN THE HOTEL INDUSTRY
