Perhotelan

SEKOLAH TINGGI PARIWISATA BOGOR KOTA BOGOR - JAWA BARAT, ID CODE PRODI : 93402 CODE PT : 043319
6
Authors
609
SINTA Score Overall
301
SINTA Score 3Yr
68
SINTA Score Overall Productivity
33
SINTA Score 3Yr Productivity
Latest number of publication
CIMANDE'S CULTURAL LEGACY: EXPERT INSIGHTS ON ENHANCING SUSTAINABLE TOURISM THROUGH INTANGIBLE HERITAGE
Authors : DM Soeswoyo, MH Dewantara, DP Purwanti, DS Pramesti, ... Geojournal of Tourism and Geosites 58 (1), 376-385, 2025
2025 0 cited
Kewirausahaan: Konsep, Inspirasi, Inovasi Jilid 1
Authors : DM Soeswoyo, N Rifai Eureka Media Aksara, 2024
2024 0 cited
Analysis of Room Facilities Impact on Guest Satisfaction: A Key Competitive Advantage for Hotels Amid Economic Globalization: Analysis of Room Facilities Impact on Guest …
Authors : DM Soeswoyo, S Rahardjo Bogor Hospitality Journal 8 (2), 75-87, 2024
2024 0 cited
Opportunity of Integrated Sustainable Tourism
Authors : PN Sadikin GARUDA (Global Research on Tourism Development and Advancement) 5 (2), 55-72, 2024
2024 0 cited
The Influence Of Foreign Tourist Visits, Number Of Star Hotel Rooms, And Crimes Rate On Tourism Foreign Exchange Of Indonesia
Authors : N Rifai IOSR Journal Of Humanities And Social Science (IOSR-JHSS) 29 (Issue 5), 48-53, 2024
2024 0 cited
Panduan Penulisan Karya Ilmiah untuk Mahasiswa Hospitality and Tourism
Authors : N Rifai, D Hariani, AS Setiawan, Y Kusumawardhani, TS Wulandari, ... Bypass, 2024
2024 0 cited
KEWIRAUSAHAAN: Konsep, Inspirasi, Inovasi (Jilid I)
Authors : D Mayasari, N Rifai EUREKA MEDIA AKSARA, Purbalingga 1, 150, 2024
2024 0 cited
Study of Making Gluten-Free Fettuccine from Taro Flour (Colocasia esculenta L. Schoot)
Authors : S Rahardjo, T Sriwulandari, NR Utami Jurnal Agroindustri Halal 10 (2), 220-230, 2024
2024 0 cited
Adaptation To Cope With The Phenomenon Of Coral Reefs Bleaching For Carrying Out Sustainable Tourism
Authors : PN Sadikin Bogor Hospitality Journal 8 (1), 117-126, 2024
2024 0 cited
INCREASING THE ADDED VALUE OF CASSAVA (MANIHOT ESCULENTA) THROUGH CULINARY PRODUCT INNOVATION BASED ON AU BAIN MARIE TECHNIQUES IN A COMMUNITY SERVICE PROGRAM
Authors : NR Utami, T Sriwulandari, S Saleha Abdi Dosen: Jurnal Pengabdian Pada Masyarakat 8 (4), 1804-1811, 2024
2024 0 cited
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Citation 16 241 0
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