DOI: https://doi.org/10.52465/jogasto.v3i1

Published: 2025-02-05

Articles

Scale up business strategy through the development of the frozen food products industry at ubi manis restaurant linggarjati

Ety Setiawati, Ratna Puspita Dewi

1-10

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DOI: https://doi.org/10.52465/jogasto.v3i1.535
Abstract viewed = 141 times

Account receivable strategy in handling receivables’ goods at the aruss hotel semarang

Kintan Marisa, Emik Rahayu

11-22

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DOI: https://doi.org/10.52465/jogasto.v3i1.491
Abstract viewed = 183 times

Chocolate substitution with sweet soy sauce in making steamed brownies

Luthfi Abdulla Fathoni, Tia Listiaty

23-38

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DOI: https://doi.org/10.52465/jogasto.v3i1.508
Abstract viewed = 214 times

Food and Beverage Product Efforts in Maintaining Food Quality in the Restaurant and Room Service of Hotel Chanti Semarang

Adhinda Putri Meiroha, Cindy Citya Dima

38-48

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DOI: https://doi.org/10.52465/jogasto.v3i1.451
Abstract viewed = 166 times

The humanistic use of social media strategies for tourism and hospitality industry promotion

Izza Ulumuddin Ahmad Asshofi

49-58

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DOI: https://doi.org/10.52465/jogasto.v3i1.540
Abstract viewed = 59 times