V. 2 N. 1 (2024): February 2024

Pubblicato: 2024-02-02

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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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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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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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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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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