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 5, No. 1 (April 2025) features 15 articles written by 46 authors from 5 countries: Indonesia, Zimbabwe, Botswana, Kazakhstan, and Malaysia. The authors represent 17 distinct institutional affiliations, comprising 12 domestic institutions and 5 international institutions.
The domestic authors are affiliated with institutions across 6 Indonesian provinces: East Java, Aceh, Bali, Jakarta, South Sulawesi, and the Special Region of Yogyakarta.
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: 2025-03-27
Articles
Measuring community empowerment in the development of tourism village: Evidence from Batu City, Indonesia
,
Azna Abrory Wardana
,
Mufarrohah
1-18
Abstract views: 729
PDF downloads: 0
Economic contribution of agritourism in Zimbabwe: An empirical study
,
Vitalis Basera
,
Richard Baipai
,
Catherine Paada Kwinje
,
Brighton Hurombo
19-35
The influence of employee productivity and service quality of front office department on job satisfaction mediated by work motivation in the hospitality sector
,
Romauli Nainggolan
,
Endi Sarwoko
36-50
Exploring the role of traditional food in developing tourism in Kazakhstan
,
Lismi Animatul Chisbiyah
51-71
Workforce woman empowerment: Transforming challenges into opportunities in Karma Royal Bali as a timeshare hotel
,
Luh Putu Kartini
,
Prastha Adyatma
,
Putu Diah Sastri Pitanatri
,
Made Uttari Pitanatri
72-82
The development study of Leuwimunding Religious Tourist Village in Majalengka
,
Muhammad Rifqi
83-107
Exploring the influence of entrepreneurial orientation on firm performance: Absorptive capacity in family-owned food and beverage enterprises
,
Evan Wijaya
,
Clarissa Listya Susilo
108-123
Precision baking: Crafting the ultimate roll cake with bôh gadông flour
,
Nurul Faudiah
,
Indani
,
Zuraini Mahyiddin
,
Dean Tri Atmayani
,
Yuri Gagarin
124-132
Tourism development strategy based on edutourism integrated with local wisdom: A case study of Gondanglor Lamongan
,
Ulifatur Rochmatin
,
Dian Novi Ambarwati
,
Luluk Muflikhah
148-160
Optimizing the implementation of business model canvas in elevating the Garuda Futsal League as a premier sports tourism event
,
Thomas Stefanus Kaihatu
161-170
Fortification of modified Cassava Starch with Bacterial Polyglutamic Acid derived from Bacillus natto
,
Joanna Ho Swee Ling
,
Joko Sulistyo
171-188
The role of consumer satisfaction in mediating product quality and online service quality on repeat product purchase decisions
,
Tony Antonio
189-199
Human-wildlife conflict in Chiredzi Gonarezhou National Park: Conflict to coexistence
,
Makandwa Godfrey
200-220
Promoting tourism potential in Candirejo Tourism Village, Borobudur, Magelang through a storynomics approach
,
Vitha Octavanny
,
Yesi Pandu Pratama Wibowo DC
,
Riky Ramadani Prabowo
221-237