Journal of Tourism, Culinary, and Entrepreneurship (JTCE), e-ISSN: 2776-0928, is a peer-reviewed publication from the School of Tourism at Universitas Ciputra Surabaya, Indonesia.
Volume 3, No. 2 (October 2023) features 7 articles written by 23 authors from 7 countries: Philippines, Malaysia, Indonesia, Zimbabwe, Botswana, Kenya, and Tanzania. The authors represent 9 distinct formal institutional affiliations, comprising 2 domestic institutions and 7 international institutions, alongside an independent researcher affiliation from Tanzania.
The domestic authors are affiliated with institutions in 2 Indonesian provinces: Bali and East Java.
This geographical and institutional diversity reflects JTCE's commitment to encouraging national and international scholarly contributions in tourism and hospitality, business and entrepreneurship, and food science and culinary studies.
Published: 2023-10-17
Articles
Impact of big data and analytics on quality management in rural tourism in southern Africa - Zimbabwe: A systematic literature review
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Vitalis Basera
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Tendai Shelton Muwani
Abstract views: 490
PDF downloads: 0
Sustainability entrepreneurship education in developing countries: A case of selected universities in the East African Communities
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Kezia Herman Mkwizu
How room rates drive occupancy: A case study from The Laguna, a Luxury Collection Resort & Spa, Nusa Dua
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Putu Diah Sastri Pitanatri
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Ni Made Suastini
Tourists’ perception of Gaborone as a tourist destination
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Phetogo Sechele-Mosimanegape
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Kezia Herman Mkwizu
Room guest satisfaction towards guestroom physical environment quality in the theme hotel
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Shahirah Shah Nurin
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Zurinawati Mohi
Giyera sa Droga (War on Drugs): An application of the Theory of Planned Behaviour to the influence of negative word-of-mouth communication to the tourists’ intention to visit the Philippines
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Fervi Mae C. Cano
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Carla Sarahmina G. Chu
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Christine Kei L. Del Rosario
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Nicole E. Dimalanta
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Rosle M. Macalincag Jr.
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Avi Ben Pestañas Andalecio
Physicochemical properties of fortified flour based modified cassava flour blended with bacterial poly-glutamic acid
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Shin Ying Yu
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Hevenney Vianie Heroney