DOI: https://doi.org/10.52465/jogasto.v2i1

Published: 2024-02-02

Articles

The effect of autoclaving method on sago starch as a functional food source: a review from a gastronomy perspective

Edouard Aryadi Supriyadi, Azril Azhari, Nur Widianto

1-10

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DOI: https://doi.org/10.52465/jogasto.v2i1.236
Abstract viewed = 385 times

Building new hotel brand reputation to attract guest in Semarang city

Muhammad Askha Rafliansyach Wijaya, Siaw Armando Handoyo, Izza Ulumuddin Ahmad Asshofi

11-20

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DOI: https://doi.org/10.52465/jogasto.v2i1.257
Abstract viewed = 278 times

The potential of the mohamad toha area as a street food tourism destination in cirebon city

Abdul Khalim, Ratna Puspita Dewi

21-30

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DOI: https://doi.org/10.52465/jogasto.v2i1.288
Abstract viewed = 227 times

Public relations plaza hotel semarang strategy: creating and maintaining a positive public image

Joseph Aldo Irawan, Emik Rahayu, Chondro Suryono, Fitriatunnisa Shabrina, Dian Fitriyana

31-40

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DOI: https://doi.org/10.52465/jogasto.v2i1.284
Abstract viewed = 299 times

Implementation of promotion mix in increasing sales at Janji Jiwa Coffee Volume 841

Artin Bayu Mukti, Ani Pertiwi, Azis Nur Rosyid

41-50

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DOI: https://doi.org/10.52465/jogasto.v2i1.264
Abstract viewed = 295 times