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
THE EFFECT OF PRICING ON PURCHASE DECISIONS IN KOULTOURA COFFEE
SERVICE QUALITY TO CUSTOMER SATISFACTION WITH SITUATIONAL LEADERSHIP AS MODERATION (CASE STUDY ON TRAVEL AGENT)
A CONCEPTUAL HUMAN RESOURCE STRATEGY FRAMEWORK FOR RURAL TOUR-ISM AFTER COVID-19 PANDEMIC: CASE STUDY IN SUKAJADI VILLAGE, BOGOR DISTRICT, PROVINCE OF WEST JAVA
TAUCO, PERPADUAN RASA YANG EKSOTIS
DIGITAL LITERACY APPROACH IN FOOD DELIVERY SERVICE APPLICATION
THE RELATIONSHIP BETWEEN ROBOT, ARTIFICIAL INTELLIGENCE, AND SERVICE AUTOMATION (RAISA) AWARENESS, CAREER COMPETENCY, AND PERCEIVED CAREER OPPORTUNITIES: HOSPITALITY STUDENT PERSPECTIVE
FOOD SAFETY MANAGEMENT AND FOOD QUALITY IN HOSPITALITY INDUSTRY DURING COVID-19 PANDEMIC
