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Adrie Oktavio
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Journal of Tourism, Culinary, and Entrepreneurship (JTCE)
Published by Universitas Ciputra Surabaya
ISSN : -     EISSN : 27760928     DOI : https://doi.org/10.37715/jtce
Core Subject : Economy, Social,
Economics, Econometrics & Finance Social Sciences
Through JTCE (ISSN: 2776-0928), we aim to provide large dimension to share and enhance the knowledge in tourism, hospitality, food science business and entrepreneurship through scholarly works published. JTCE welcomes research inquiries and reports under the following fields: Tourism Management Destination Management Tourism Product, Promotion, and Marketing Tourism Policy Eco and Urban Tourism Innovative Tourism and Hospitality Hospitality Management Service Management Human Resource in Tourism, Hospitality and Food Business Entrepreneurship in Tourism, Hospitality and Food Business Foods Safety and Quality Management Food Innovation and Sensory Analysis Cultures, Laws and Politics of Food Culinary Product Creation in Tourism Food Service Food Culture
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 6 Documents
 1 
Search results for , issue "Vol 4 No 1 (2024): APRIL 2024" : 6 Documents clear
Breaking down employment barriers for PWDs: Disability inclusion in the Philippine hospitality industry Avecilla, Johneena Ellizze V.; Cedeño, Fritzie Joy C.; Gloriani, Maria Madelaine L.; Millevo, Marie Celine T.; Sanchez, Zach Bryant; Andalecio, Avi Ben Pestañas
Bahasa Indonesia Vol 4 No 1 (2024): APRIL 2024
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v4i1.3529

Abstract

Despite numerous local and international statutes on their acceptance in mainstream employment, persons with disabilities (PWDs) still experience various forms of discrimination. The actions that the PWDs get may result in the way how other people treat them, or the improper stereotypes that the employers perceive them to be. Hence, underemployment among PWDs is still one of the problems in the society, mainly because some are having difficulties in being employed due to their condition. Persons with Disabilities have been fighting for their rights in the workforce for a long time in the Philippines. Despite all the efforts of the government and advocacies of the private sector, employment among PWDs has been difficult and rigorous. There have been different multi-sectoral movements to lobby for change especially in the hospitality sector. Hence, focusing on the views of the key-players are the main objective of this investigation. The goal of this paper is to understand the view of government and private sectors in hiring PWDs in the hospitality establishments of the National Capital Region (NCR) of the Philippines. Phenomenology, a qualitative type of technique, was employed in the study. The researchers collected the data through semi-structured face-to-face interviews and implemented a thematic analysis to create themes based on extracted codes. The findings of this study come from the views of public and private sectors, the government’s involvement, the implementation of Republic Act 7277 or Magna Carta for PWDs, and the hiring process associated with hiring PWDs. The researchers concluded that the government and private sectors are gearing towards inclusive growth by hiring PWDs in the National Capital Region, Philippines, despite the social stigmas associated with hiring them.
Exploring gastronomy brands as value-based motivations for cultural and heritage tourism in Nigeria Nomishan, Terngu Sylvanus; Oloidi, Akintunde John; Aliyu, Bashir
Bahasa Indonesia Vol 4 No 1 (2024): APRIL 2024
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v4i1.4195

Abstract

Gastronomy is the science that studies the connection between foods, traditions, and cultures of different peoples and societies of the world. Gastronomy has always been strongly linked with tourism because when people travel to new areas, they pay great attention to the local culinary habits and traditions. As an intangible cultural heritage (ICH), gastronomy has become one of the primary motivators for tourists’ choices to visit specific destinations. Thus, following this important influence of gastronomy on the tourism industry, there arose a need to study it and uncover some of its salient contributions to tourism development to enhance the transformation of Nigeria’s tourism industry. Therefore, to achieve the aim of this study, the researchers adopted the exploratory research design using key informant interview methods as a data collection tool. Secondary sources were also utilized to enable the drawing of coherent and concise conclusions. The research reveals massive gastronomy or culinary traditions in Nigeria. It is worth noting that these unique cuisines have not received the attention they deserve from all stakeholders, including academics, tourist professionals/practitioners, government organizations, and the general public. As a result, this study is relevant in light of the fact that there is little or no scholarly output on gastronomic tourism in Nigeria.
Public policy analysis in tourism security of Romblon, the Philippines: Potentials, challenges, issues, and constraints of a multi-islands province Andalecio, Avi Ben P.
Bahasa Indonesia Vol 4 No 1 (2024): APRIL 2024
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v4i1.4483

Abstract

The Province of Romblon located in the very heart of the Philippines is home to various tourism resources. However, despite the positioning of the province as a destination, public policies like sound tourism master plans are inexistent to safeguard sustainability in the province and its LGUs. The main objective of study is focused on digging deep into the debates and arguments about CBT trend in the Philippines and examine its potential as a strategy in a multi-island province of Romblon, a province which lacks a localized public policy and strategy regarding Community-Based Tourism ventures. Findings reveal that tourism plays an important role in community development, community engagement, and citizen participation.
Exploring factors affecting astro-tourism development in Tanzania Batinoluho, Ladislaus
Bahasa Indonesia Vol 4 No 1 (2024): APRIL 2024
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v4i1.4547

Abstract

Factors affecting astro-tourism development in Tanzania have not been well established.  The country has several national parks, and conservation areas, and its proximity to the equatorial location, make Tanzania a competitive destination for astro-tourism in Africa. Astro-tourism has the potential to impact on the local developing economies such as Tanzania. However, the factors that make Tanzania continue to lag in positioning itself as an astro-tourism destination are unknown. This study was conducted in Tanzania using qualitative and quantitative methods, involving 196 respondents who were purposively sampled and later on, randomly drawn from a population of over 1912 tourism stakeholders. The few available astro-tourism professionals operate in silos and are not coordinated. Tanzania lacks tourist observatories, and none of the major tourism players, including Hotel Association of Tanzania, Tanzania Association of Tour operators, and Tanzania Tour Guides Association offer astro-tourism services. Overall, majority of Tanzania’s visitors said they would return if there were new tourist offers. Similarly, majority of the inbound visitors expressed willingness to return if Tanzania embraces astro-tourism. Conversely, majority of the domestic visitors seemed that were not aware of astro-tourism as one of the tourist products. Future research may focus on profiling astronomical cultural heritage in Tanzania.  
Collaborative research in higher education: Benefits for scholars in tourism Mkwizu, Kezia Herman
Bahasa Indonesia Vol 4 No 1 (2024): APRIL 2024
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v4i1.4591

Abstract

Higher Education (HE) plays a key role in disseminating knowledge to the research community and society at large. In Africa, production of research output is a challenge.  Past scholars have highlighted that collaboration in terms of co-authorship is needed to increase the research output. To expand literature on collaboration among scholars from different disciplines, this paper’s main objective was to explore collaborative research in HE focusing on the benefits for scholars. Specifically, this paper explores multidisciplinary collaborative research in HE with a focus on the benefits for scholars in tourism. The research methodology applied in this paper is a Scholarly Personal Narrative (SPN) method to avail experiences of collaborative research from the perspective of an African tourism scholar. Content analysis was used to provide relevant themes that address the objective of this paper. Findings reveal that multidisciplinary collaborative research in HE has benefits. Some of the benefits include “networking”, “sharing workload’, “integrating research skills” and “supporting team”. The outcome implies that HE institutions in Africa should encourage multidisciplinary collaborative research as a way of increasing knowledge production to benefit the academic community and non-academic community for the development of Africa.
Characterization of virgin coconut oil fermented using starter culture prepared with probiotic bacterial strain Sulistyo, Joko; Ramli, Adilah Md
Bahasa Indonesia Vol 4 No 1 (2024): APRIL 2024
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v4i1.4635

Abstract

Fermented Coconut Oil (FCO) stands out as a unique form of pure coconut oil, processed through fermentation with a starter culture. Primarily composed of medium-chain saturated fatty acids, it inherits the biological properties of coconut oil, extensively studied for its remarkable antibacterial potential. The high concentration of medium-chain fatty acids, particularly lauric acid and its monoglyceride derivative, monolaurin. endows FCO with potent antibacterial properties. This enables FCO to combat a range of pathogenic microorganisms effectively. This study investigated the antibacterial activity of FCO against cultured pathogens, including Listeria monocitogenes, Bacillus cereus and Salmonella typhimurium. The results revealed the ability of FCO to inhibit the growth of these pathogens. Regarding in vivo testing with mice, parameters such as weight gain, blood sugar, cholesterol. and triglyceride levels were assessed in blood serum. Histopathological examination of the spleen, liver, kidneys, and intestines did not reveal any adverse changes. However, mice infected with Escherichia coli and simultaneously given FCO showed focal necrosis in the liver due to E. coli infection. Observation of kidney tissue showed glomerular swelling and renal tubular epithelial necrosis in some groups, but did not appear in the control group. In particular, the group infected with E. coli and given FCO showed glomerular swelling and renal tubular epithelial cell necrosis. This shows the potential of FCO in reducing bacterial infections and highlights its impact on kidney health by preventing inflammation and necrosis in the kidneys.

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