Proceedings of the International Conference on Tourism, Gastronomy, and Tourist Destination (ICTGTD 2016)
137 authors
- Adhi Gunadi, I Made
- Study of Potential Culinary Products Made from Taro as a Culinary Attraction Towards the Motivation of Tourists in Bogor
- Adona, Fitri
- City Branding: Tourism Marketing Strategy City of Padang
- Agung Martono, Besar
- Development of Creative Tourism Zone 'Puncak 2' to Increase Economic Competitivenes of Bogor District
- Akhirson, Armaini
- Tourism Development Strategy Betawi Cultural Village Jagakarsa Jakarta (Case Study On Setu Babakan Jakarta)
- Alexandra, Yoanita
- What Does It Take to Make The Proper Restaurant Design
- Amanda Kalpikasari, Ida Ayu
- The Influence of Food Blogger to the Intention of Consuming Healthy Food
- Aniroh Muhrofi-G, Kun
- The Strategy of Food Safety Handling Policy for Food Street Vendors as a Cultural Product and Culinary Tourism
- Arif Ramadhan, Muhammad
- Increasing the Value of Tourism of Tangga Buntung Musi River Banks, South Sumatra as Tourism Destination Through English for Tourism Training Program
- Artina.S, Vienna
- Entreneurs Perception of the Determination of Business Location in the Village Bakpia Pathok Yogyakarta
- Arya Astina, Made
- Foreign Tourist's Perception towards Balinese Traditional Food Provided by Restaurants in Bali
- Asmaniati, Fetty
- The Role of Higher Education in Tourism Village Capacity Development
- Ayu, A. Arun Suwi Arianty
- Swot Analysis for Cultural Sustainable Tourism at Denpasar City Case Study: SWOT Analysis in Puri Agung Jro Kuta
- Ayu Sulasmini, Ni Made
- Developing Dodol Based Destination in Penglatan Village, Buleleng Regency, Bali
- C. Nathalia, Theodosia
- The Influence of Food Blogger to the Intention of Consuming Healthy Food
- Catur Budi Nugraha, Tarsisius
- Cruise Ship: the Backbone of Future Tourism Industry in Indonesia
- Christie, Livia
- What Does It Take to Make The Proper Restaurant Design
- Daerobi, Ahmad
- Determinant of Willingness to Pay and Economic Value for Ecotourism Object Using Contingent Valuation Method : The Case of Rawapening, Semarang Regency, Central Java, Indonesia
- Dewi Hanifah, Regina
- Influence of Brand Equity Towards Perceived Value in 5 Star Hotel at Jakarta
- Dewi Hendriyani, I Gusti Ayu
- Marketing Strategy Formulation for Organic Restaurants in Sanur Tourism Area of Bali
- Dinitri, Seruni
- Visitors Push Motivation Factors to Visit Seren Taun Reconstructive Ceremony in Sindang Barang Cultural Village Bogor, Indonesia
- Djamaluddin, Sartika
- The Propensity of Household to go on Vacation, Indonesia
- Djanuar Prasetyo, Ari
- The Effects of Internal Corporate Social Responsibility on Employees Performance Through Organizational Commitment in Hospitality Industry
- Dyah Pramanik, Purwanti
- Could Nationalism Sense be Reached Through Cultural Tourism Activity
- Eka Suwintari, I Gusti Ayu
- Strategic Planning of Cultural Tourism at Pura Panti Timbrah, Paksebali, Klungkung Study Case: SWOT Analysis of Dewa Mesraman Attraction
- Eka Wirawan, Putu
- Quality of Jam Made from Banana King's Peel
- Ekawati, Rina
- The Effects of Internal Corporate Social Responsibility on Employees Performance Through Organizational Commitment in Hospitality Industry
- Ekawati, Rina
- Halal Tourism Development Strategy Program in Indonesia
- Engrani, Mimi
- The Importance of ISO 2200 in Traditional Food in Indonesia, Case in Rendang Catering
- F. Rachman, A.
- Rural Tourism as a System Innovation: Social Transformation in a Protected Area
- Fajar Ayuningsih, Sri
- Development of Traditional Culinary Tourism Potential for Tourist Attraction in Lombok
- Fajar Dewantara, Yudhiet
- Candied Kolang-Kaling (Arenga Pinnata) with Dye Flower Extract Rosella as a Healthy Snacks for School Children
- Febianti, Febianti
- Development of Wine Tourism and It's Impact for Local Community in North Bali
- Felicia, Eunice
- The Influence of Food Blogger to the Intention of Consuming Healthy Food
- Festivalia, Filma
- The Importance of ISO 2200 in Traditional Food in Indonesia, Case in Rendang Catering
- Fitria, Lailatul
- Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks
- Gantina, Devita
- Could Nationalism Sense be Reached Through Cultural Tourism Activity
- Hambali, Farshal
- What Makes Muslim Travellers Satisfied an Empirical Study of Indonesian Muslim Travelers to West Europe on a Group Tour
- Handayani, Dwini
- The Propensity of Household to go on Vacation, Indonesia
- Hanifa Karismawandri, Deari
- Travelling With Heart: Role of Wanderlust Indonesia as a Creative Travel Provider
- Hariani, Dina
- Halal Japanese Culinary as Attraction for Muslim Travellers to Visit Japan
- Hidayat, Candra
- The Correlation of Lifestyle and Features on Motivation to Purchase Sharia Compliant Hotel in Jakarta
- Hidayat, Rachmat
- Improvement Possibilities of Rural Tourism in Kampung Nelayan Marunda North Jakarta
- Hidayati, Laili
- Crackers Made of Green Mussel Shells Substitution as High Calcium Snacks
- Husain Habibie, Fachrul
- Homestay Management Programmes in the Area of New Tourism Destination in Petak Village, Pacet
- Hutagalung, Husen
- The Role of Higher Education in Tourism Village Capacity Development
- Idham Asman, Andi
- The Spatial Development for Rammang-Rammang Nature-Based Tourism Area in Maros Regency South Sulawesi
- Indah Mulyaningrum, Novita
- Travelling With Heart: Role of Wanderlust Indonesia as a Creative Travel Provider
- Indrajaya, Titus
- Improving Competitive Tourism with Branding Strategy
- Ingkadijaya, Rahmat
- Could Nationalism Sense be Reached Through Cultural Tourism Activity
- Jeneetica, Mellia
- Improvement Possibilities of Rural Tourism in Kampung Nelayan Marunda North Jakarta
- Juke, Sjukriana
- Dried Spice Technology Improves Effeciency in the Hospitality Industry
- Juliawan, Kevin
- What Does It Take to Make The Proper Restaurant Design
- Kansius, Carla
- The Influence of Food Blogger to the Intention of Consuming Healthy Food
- Keke, Yulianti
- The Influence of Travel Agent, Infrastructure and Accommodation on Tourist Satisfaction
- Kristiana, Yustisia
- Exploring the Impact of Service Quality on Commitment and Customer Loyalty in Jakarta's 3-Star Hotels
- Kusumawardhani, Yuviani
- Dried Spice Technology Improves Effeciency in the Hospitality Industry
- Lafi Sadin Ketaren, Faisal
- Electronic Word of Mouth, Destination Image, and Satisfaction toward Visit Intention: an Emperical Study in Malioboro Street, Yogyakarta
- Lanovia Amir, Firlie
- Role of Social Media in the Promotion of 'Hidden Canyon' Tourism Object
- M. Nawangwulan, Irma
- What Does It Take to Make The Proper Restaurant Design
- Mafrudoh, Lut
- City Branding: Tourism Marketing Strategy City of Padang
- Maulida Hakim, Inaki
- Determinant of Willingness to Pay and Economic Value for Ecotourism Object Using Contingent Valuation Method : The Case of Rawapening, Semarang Regency, Central Java, Indonesia
- Melistyari Dewi, I Gusti Ayu
- The Effectiveness of Social Media Marketing to Introduce Tenun Products
- Mira Astuti Pranadewi, Putu
- Marketing Strategy Formulation for Organic Restaurants in Sanur Tourism Area of Bali
- Muliadiasa, Ketut
- Foreign Tourist's Perception towards Balinese Traditional Food Provided by Restaurants in Bali
- Mustika, Amalia
- Homestay Management Programmes in the Area of New Tourism Destination in Petak Village, Pacet
- Mustika Hati, Rizky
- Electronic Word of Mouth, Destination Image, and Satisfaction toward Visit Intention: an Emperical Study in Malioboro Street, Yogyakarta
- Mutiara Lemy, Diena
- Could Certification on Sustainable Tourism Result in Destination Loyalty
- Nahdlah, Zayyini
- Formulations of Milk Cappuccino from Soy Milk with Evaluation Sensorys and Benefit of Health
- Nariani, Ni Komang
- The Balinese Cooking and Language Class as a Tourism Attraction of Special Interest
- Narottama, Nararya
- The Indonesian Diaspora in Europe: Culinary as Cultural Identity and Tourism Promotion in Paris, France
- Nindita, Shafira
- Formulations of Milk Cappuccino from Soy Milk with Evaluation Sensorys and Benefit of Health
- Nova Putra, Aditya
- What Does It Take to Make The Proper Restaurant Design
- Noveta Asmaruddin, Sheilla
- Increasing the Value of Tourism of Tangga Buntung Musi River Banks, South Sumatra as Tourism Destination Through English for Tourism Training Program
- Novita, W. S.
- Entreneurs Perception of the Determination of Business Location in the Village Bakpia Pathok Yogyakarta
- Nur Annisa, Despry
- The Spatial Development for Rammang-Rammang Nature-Based Tourism Area in Maros Regency South Sulawesi
- Nurbaeti, Nurbaeti
- Influence of Brand Equity Towards Perceived Value in 5 Star Hotel at Jakarta
- Nurwitasari, Ayu
- Development of Traditional Culinary Tourism Potential for Tourist Attraction in Lombok
- Okalira, Florencia
- Entreneurs Perception of the Determination of Business Location in the Village Bakpia Pathok Yogyakarta
- Owners, Pir
- Tourists' Perceptions on Ecotourism Destination Brand (A Case Study Of Taman Wisata Alam Angke Kapuk-Twaak)
- PD Anantadjaya, Samuel
- What Does It Take to Make The Proper Restaurant Design
- Panjaitan, Ferry
- The Influence of Destination and Transportation on Tourist Satisfaction and its Impact on the Loyalty of the Tourists Visiting the North Sumatera Lake Toba
- Pantyasa, I Wayan
- Developing Dodol Based Destination in Penglatan Village, Buleleng Regency, Bali
- Pasaribu, Pasaribu
- Measurement of Visitor's Satisfaction through Importance Performance Analysis (IPA) Method About Servicescape
- Pasfatima Mbulu, Yustisia
- Study of Potential Culinary Products Made from Taro as a Culinary Attraction Towards the Motivation of Tourists in Bogor
- Peri Puarag, H.
- Culinary Tourism Phenomenon in Cirebon
- Pia Adiati, Maria
- Recognition of Traditional Games in Indonesia as Cultural Preservation Efforts Through Special Event
- Pramezwary, Amelda
- Could Certification on Sustainable Tourism Result in Destination Loyalty
- Pridia Rukmini Sari, Heni
- Gastronomy Tourism Attraction in Ternate City
- Pudji Rahayu Ishak, Ismah
- The Spatial Development for Rammang-Rammang Nature-Based Tourism Area in Maros Regency South Sulawesi
- Pujiwioto, Teguh
- Tourist Satisfaction on Culinary and Urban Tour in Sempur Park
- Rachmat, Timotius
- What Does It Take to Make The Proper Restaurant Design
- Rahman Hakim, Arif
- Determinant of Willingness to Pay and Economic Value for Ecotourism Object Using Contingent Valuation Method : The Case of Rawapening, Semarang Regency, Central Java, Indonesia
- Rahmanita, Myrza
- Culinary Tourism Phenomenon in Cirebon
- Ratri, Aryanti
- Dried Spice Technology Improves Effeciency in the Hospitality Industry
- Rech, M.
- A Study of Indigenous Tourism Product Development Case Study: The Baduy, South Banten, West Java
- Rena Mariani, Ni Wayan
- Role of Social Media in the Promotion of 'Hidden Canyon' Tourism Object
- Restu Prayogo, Rangga
- Electronic Word of Mouth, Destination Image, and Satisfaction toward Visit Intention: an Emperical Study in Malioboro Street, Yogyakarta
- Ria Satiadji, Amirosa
- Sustainable Tourism Development through Events for the Culture Preservation
- Rifqie Mariana, Rina
- The Strategy of Food Safety Handling Policy for Food Street Vendors as a Cultural Product and Culinary Tourism
- Rinala, I Nyoman
- Marketing Strategy Formulation for Organic Restaurants in Sanur Tourism Area of Bali