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 6, No. 1 (April 2026) features 15 articles written by 49 authors from 5 countries: Indonesia, Philippines, Tanzania, Malaysia, and Denmark. The authors represent 21 distinct institutional affiliations, comprising 14 domestic institutions and 7 international institutions.
The domestic authors are affiliated with institutions across 5 Indonesian provinces: East Java, Bali, West Java, East Kalimantan, and East Nusa Tenggara.
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: 2026-04-29
Articles
Integrating Sad Kerthi local wisdom in the development of Tista Tourism Village toward sustainable tourism
,
I Made Bayu Wisnawa
,
I Wayan Agus Anggayana
1-11
Abstract views: 254
PDF downloads: 0
Stakeholders’ interaction in emerging Tourism Awareness Group as a community-based tourism management
,
Muhamad Farhan
,
Nur Afni Rachman
,
Meiga Rahmanita
,
Damianus Sonny Lamoren
12-27
The pull of Carabao Island: Investigating local tourists’ revisit intentions as basis for tourism and hospitality development
,
Joanamae P. Juaneza
,
Krisha Klaire M. Vergara
,
Christine Gail S. Bacani
,
Joyce M. Fajiculay
,
Raymund Jashua F. Galang
,
Gesan P. Molina
28-42
Green tourism innovation model for ecologically based tourism villages in Tabanan Bali
,
I Gede Wiramatika
43-55
What makes the guests choose Airbnb again? The role of guests' experiences in Airbnb home-sharing service quality dimensions toward guests' loyalty in Malaysia
,
Zurinawati Mohi
56-79
Evaluation of the implementation of the HACCP system in the kitchen of Conrad Bali: A case study of food safety management in the hospitality industry
,
I Made Purwa Dana Atmaja
,
Made Hendrayana
80-92
Color and aroma changes in potato and chicken meat due to maillard reaction during roasting
,
Sharon Gisella Tambayong
,
Elbert Keene Wibowo
,
Fransisca Romana Titis Suniati
93-104
Local community participation manifests sustainable tourism in the Batur Geopark Tourism Area
,
Dewa Ayu Suryawati
105-124
Social support, grit, and academic stress among MBKM students
,
Andik Matulessy
125-134
Governance decisions and tourism resource conservation in Tanzania: A political economy perspective
135-153
Revenue optimization strategies in budget hotels: Evidence from independent hotel management in Malang
,
Didik Rocki Wahyono
,
A. Faidlal Rahman
154-165
Internal organizational factors influencing the adoption of sustainable solid waste management in Zanzibar hotels: A qualitative multiple-case study
,
Bukaza Chachage
,
Ladislaus Batinoluho
,
Adriana Budeanu
,
Peter Furu
166-193
The role of fear of missing out in shaping consumption behavior and its implications for the resilience of gastronomic tourism in Sumedang Regency
,
Gilang Pratama Putra
,
Oman Sukirman
194-210
The effect of over-reviewing on consumer perception and brand image at the Mercure Hotel Bandung
,
Oman Sukirman
,
Dally Nur Arif
211-225
Stakeholder synergy in developing sustainable gastro-tourism port destinations: Evidence from Probolinggo City
,
Arif
,
Ayu Dewi Mayasari
,
Dini Zulfiani
,
Andi Nur Pratiwi Fatmala
,
Muhammad Subandi
,
Pungky Praja Jatmika
,
Rohim
226-234