cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
Adrie Oktavio
Contact Email
jtce@ciputra.ac.id
Phone
+62317451699
Journal Mail Official
jtce@ciputra.ac.id
Editorial Address
Citraland CBD Boulevard, Made, Kec. Sambikerep Surabaya 67219, Jawa Timur
Location
Kota surabaya,
Jawa timur
INDONESIA
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 68 Documents
 3   4   5   6   7 
The influence of employee productivity and service quality of front office department on job satisfaction mediated by work motivation in the hospitality sector Pujiati, Rina; Nainggolan, Romauli; Sarwoko, Endi
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5440

Abstract

This study focuses on how staff productivity and service quality of the front office department affect job satisfaction, with work motivation as a mediating variable in the hospitality sector The objectives are to determine how employee productivity affects job satisfaction, evaluate how service quality affects job satisfaction, and examine how work motivation functions as a mediating factor among productivity, service quality, and job satisfaction. Front desk staff at a number of Indonesian hotels completed a questionnaire with a Likert scale of 1–5, which was used to gather data using quantitative methods. Job satisfaction, work motivation, service quality, and employee productivity were among the variables examined. Data analysis was conducted using SEM-PLS (Structural Equation Modeling-Partial Least Squares) in Smart-PLS statistical software. Validity and reliability testing were also conducted to make sure the study tool was suitable. The analysis on the 79 responses collected via google forms revealed that while job satisfaction is less significantly impacted, employee productivity and service quality have a considerable impact on work motivation. It is discovered that work motivation plays a significant part in raising job satisfaction.
The interrelations among tourism industry, social media, and technological innovation: A systematic review approach Firman, Afrizal
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5468

Abstract

Technological approach affecting on tourism industry development is uncertainties from era to era. This study examines the impact of social media and technological innovation on tourism outcomes through a systematic review. Data were collected from three databases: EBSCO (1984-2019), Scopus (2005–2021), and Web of Science (2009-2020), using keywords such as technology innovation, digitalization, social media, and enhancing tourism industry outcomes. Quality assessment was performed using SPSS and Cohen’s Kappa statistics by two reviewers. Out of 156 articles initially screened, nine qualitative studies were included after further review. The findings indicate that social media platforms have the most significant impact on the development of the tourism industry. However, the study has limitations, including not exploring the impact of blockchain technology adoption. The concept of tourism has evolved into smart tourism, influencing tourist behavior through digital marketing, creative digital solutions, and digital payments. This has modernized and enhanced the tourism industry, requiring further efforts to meet tourist demands and expectations. Technologies like AI, IoT, VR, and AR are key factors in improving the tourism industry. To boost competitiveness and sustainable performance, stakeholders, governments, and tourism practitioners need to collaborate on developing strategies and technological innovations.
Tourism development strategy based on edutourism integrated with local wisdom: A case study of Gondanglor Lamongan Ilmayasinta, Nur; Rochmatin , Ulifatur; Ambarwati, Dian Novi; Muflikhah, Luluk
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5528

Abstract

Gondanglor Sugio Village has great potential to become a tourist village in Lamongan. Some of the tourist attractions in Gondanglor Village are Gondang Reservoir, G-Park, and Pesarean Nyai Dewi Sekardadu. But in reality, the number of tourists in Gondanglor village is decreasing every year. The aim of this research is to analyze the factors for the decline in the number of tourists and provide a policy brief for tourism development in Gondanglor Village. This research is qualitative research with a case study approach. Data obtained using interviews, questionnaires, observations and surveys. The results of the research show that one of the factors in the decline in the number of tourists is the strategy for optimizing the tourism management system which is less than optimal. This is demonstrated by management, planning, implementation of maintenance of tourist destinations, supervision, accessibility to tourist destinations, organization that only involves related agencies, and should be able to involve all stakeholders so that the involvement of all stakeholders in management can be optimal.
Fortification of modified Cassava Starch with Bacterial Polyglutamic Acid derived from Bacillus natto Heroney, Hevenney Vianie; Swee Ling, Joanna Ho; Sulistyo, Joko
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5567

Abstract

Fortification of cassava starch with bacterial polyglutamic acid (PGA) offers the potential to enhance its nutritional value. The fortified starch was determined for its physicochemical and functional properties after addition of varying levels PGA. The findings showed that with increasing PGA levels, there was a significant (p < 0.05) decrease in bulk density, swelling power, and viscosity (peak, trough, breakdown, setback, and final), while water and oil absorption capacities and solubility index increased. In addition, increasing PGA content significantly (p < 0.05) increased protein content approximately 48.71% and fat content 72.5%, while moisture and ash content decreased 13.10% and 8.1%, respectively. Scanning electron microscopy (SEM) showed obvious cracks in starch granules and increased binding of PGA protein molecules to the surface of starch granules, resulting in the formation of larger agglomerates. This study focused on the assessment of the effects of fortification of cassava starch with PGA bacteria on its functional and sensory properties.
Exploring the influence of entrepreneurial orientation on firm performance: Absorptive capacity in family-owned food and beverage enterprises Marchyta, Nony Kezia; Wijaya, Evan; Susilo, Clarissa Listya
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5595

Abstract

Growth in Indonesia's food and beverage industry is primarily dominated by family companies that contribute significantly to Gross Domestic Gross. The food and beverage industry is predicted to be one of the sectors with the most dynamic growth. The importance of the performance of family companies engaged in the food and beverage sector in Indonesia and previous research gaps are the reasons for researching and examining the effect of entrepreneurial orientation on firm performance with absorptive capacity as a mediating variable. This research is a quantitative study with a sample of 120 family companies engaged in Indonesia's food and beverage sector, especially in the Jakarta, Surabaya, and Sulawesi regions. Data on research respondents were obtained by distributing research questionnaires through social media or visiting research respondents directly. The data obtained was then analyzed using the Structural Equation Model - Partial Least Square. The results obtained are entrepreneurial orientation positively affects firm performance, entrepreneurial orientation affects absorptive capacity, and absorptive capacity affects firm performance. The role of absorptive as mediation enables the transformation of entrepreneurial orientation to firm performance. Family firms must integrate knowledge and create new capabilities aligned with the knowledge-based view.
The role of consumer satisfaction in mediating product quality and online service quality on repeat product purchase decisions Thejaya, Goldina; Antonio, Tony
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5597

Abstract

This research aims to determine the influence of product quality and online service quality on consumer satisfaction and repeat product purchase decisions in an online pastry business. This research uses a quantitative approach with a sample of 51 consumers who have made purchases more than twice in a period of 6 months. The results show that product quality and online service quality have a significant effect on consumer satisfaction, which in turn has a significant effect on repeat purchase decisions. This research is expected to provide insight and strategic recommendations in improving product quality and online service quality, thus increasing consumer satisfaction and encouraging repeat purchase decisions. The research results will also contribute to marketing and business literature by deepening understanding of the relationship between product quality and online service quality, consumer satisfaction, and repeat purchase decisions in the context of online business in Indonesia.
Exploring the role of traditional food in developing tourism in Kazakhstan Batyrbek, Ayazhan; Chisbiyah, Lismi Animatul
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5616

Abstract

This article examines how Kazakhstan can enhance its tourism industry by leveraging its rich traditional food heritage. Gastronomic tourism, a rapidly growing sector focused on immersive culinary experiences, allows travelers to connect deeply with local cultures through food. Positioned at the crossroads of Europe and Asia, Kazakhstan offers a unique culinary landscape shaped by its nomadic traditions, Silk Road history, and diverse ethnic influences. Traditional dishes like beshbarmak, kazy, and baursak provide authentic experiences that showcase the nation’s heritage, while urban centers such as Almaty and Nur-Sultan feature a modern fusion of culinary techniques, adding a dynamic layer to Kazakhstan’s food scene. The article highlights the role of traditional food in driving tourism development, with efforts from the government and private sector to promote Kazakhstan as a culinary destination. By focusing on traditional food as a key attraction, Kazakhstan holds strong potential to enrich its tourism offerings and appeal to an international audience seeking culturally rooted travel experiences. This study employs an applied qualitative research method that integrates a comprehensive literature review, thematic analysis, and comparative analysis to explore the potential of traditional Kazakh cuisine in enhancing tourism development. The findings reveal that Kazakhstan’s unique food practices ranging from innovative methods such as drying, fermenting, and smoking to the fusion of multicultural dish influences offer significant opportunities for immersive gastronomic tourism experiences. These insights suggest that by strategically promoting its traditional cuisine through culinary tours, food festivals, and interactive cooking demonstrations, Kazakhstan can elevate its profile as a distinct culinary destination, thereby enhancing tourist experiences and supporting sustainable economic growth.
Optimizing the implementation of business model canvas in elevating the Garuda Futsal League as a premier sports tourism event Nusantara, Muhammad Akhva Aulia; Kaihatu, Thomas Stefanus
Bahasa Indonesia Vol 5 No 1 (2025): APRIL 2025
Publisher : School of Tourism, Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/jtce.v5i1.5700

Abstract

This study aims to examine the implementation of the Business Model Canvas (BMC) approach in organizing the Garuda Futsal League (GFL) Series 1 in Surabaya. GFL is an inter-school futsal competition that is designed professionally and innovatively with a focus on developing talented young athletes. Through an implementation method with the BMC theory, GFL has succeeded in creating a structured and professional competition model, by offering a main value proposition, namely improving the quality of performance supported by the use of digital technology in recording player statistics. GFL also presents a sportainment concept that has succeeded in attracting the attention of participants and spectators widely. This study shows that the implementation of the BMC approach is able to create a sustainable student sports competition ecosystem operationally, economically, and socially. Furthermore, by integrating the concept of sports tourism, events like GFL contribute not only to the development of youth sports but also to the promotion of Surabaya as a vibrant destination for sports tourism. As a result, GFL not only provides direct benefits in the form of high-quality futsal competitions but also delivers strong social and economic value, attracting the interest of government and private sectors to become long-term sponsors.

Page 7 of 7 | Total Record : 68

 3   4   5   6   7 

Filter by Year

2021 2025


Reset
Filter By Issues
All Issue Vol 5 No 1 (2025): APRIL 2025 Vol 4 No 2 (2024): OCTOBER 2024 Vol 4 No 1 (2024): APRIL 2024 Vol 3 No 2 (2023): OCTOBER 2023 Vol 3 No 1 (2023): APRIL 2023 Vol 2 No 2 (2022): OCTOBER 2022 Vol 2 No 1 (2022): APRIL 2022 Vol 1 No 2 (2021): OCTOBER 2021 Vol 1 No 1 (2021): APRIL 2021