Articles

• Hotel Interdepartmental Communication: A Case of F&B Service and Sales & Marketing at Mercure Bandung Nexa

  Musadad Musadad, Indria Angga Dianita, Pradipta Dirgantara

  1-10

  • PDF
• Shifting in Tourism Policies and Issues Encountered by Tourists After The Emergence of Covid-19 Pandemic

  Norsyaza Husna Albakeri, Dyah Mutiarin, Janianton Damanik

  11-24

  • PDF
• Identifying Priorities for Marine Tourism Development at Tanggamus Regency, Lampung

  Fristi Bellia Annishia

  25-43

  • PDF (Bahasa Indonesia)
• The Effect of Personal Hygiene, Safety, Security and Health (K3) and Service Quality on Customer Satisfaction at Palinggihan Restaurant, Cirebon

  Emenina Tarigan, Vienna Artina Sembiring, Wijayanti Dewi Prabandari

  44-56

  • PDF
• Public’s Perception of Halal Food Tourism at Speciality Restaurants in Bandung

  vindy melliany puspa, Pandu Hyangsewu

  57-68

  • PDF
• Onomastics and Branding for Culinary Tourism: Evidence Soto Traditional Culinary

  Tri Wiyana, IKG Bendesa, Roberto Tomahuw

  69-77

  • PDF
• Promotion of Instagram and Purchase Intention: A Case of Beverage Business at Covid-19 Pandemic

  Fachrul Husain Habibie, Amalia Mustika, Heny Ratnaningtyas, Velicia Noveti

  78-96

  • PDF
• Building The Potential of Permis and Rajik Villages as Ecotourism Villages in South Bangka Regency

  Julia Julia, Darman Saputra

  97-105

  • PDF