Vol. 5, No 2 August (2023)

Articles

• Fostering The Indonesian Culinary Through Language and Visual on Social Media: Tourism Discourse Perspective

  Wan Farah Wani Wan Fakhruddin, Muhammad Arfin Muhammad Salim

  106-117

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• Pro Poor Tourism Initiative in Lagoi Tourism Area: An Empirical Study Food Value Chain

  Hary Jocom, Minarni Anita Romaida Gultom

  118-125

  • PDF

• The Influence of Brand Awareness and Brand Image on Customer Loyalty in Purchasing Domestic & International Flight Tickets: Case Study on Antavaya Bali

  I Gede Agus Sukertha Yasa, Ni Putu Evi Wijayanti

  126-135

  • PDF

• Waiter’s Communication Abilities at Some Cafes on Jimbaran Beach

  Pastini Ni Wayan, Susianti Hartanti Woro, Ariasri Nyoman Reni

  136-145

  • PDF

• Managing Glocalization: Exploring the Dynamics, Transformations, and Challenges of Food in South Sulawesi

  Muhammad Anas, Faisal Akbar Zaenal, Lily Dianafitry Hasan

  146-155

  • PDF

• Sustainable Tourism Management in Sekotong: Potentials and Challenges

  Surayyal Hizmi, Ilham Junaid

  156-165

  • PDF