Jurnal Hospitality dan Pariwisata

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Home > Archives > Vol 3, No 01 (2017)

DOI: http://dx.doi.org/10.30813/jhp.v3i01

Table of Contents

Articles

SENSORY CHARACTERISTIC AND NUTRITIONAL CONTENT ONDE-ONDE KETAWA WITH JALEJO FLOUR (A MIXTURE OF CORN, SOYBEAN AND MUNG BEAN) Farah Levyta

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IMPLEMENTASI ACCESSIBLE TOURISM PADA BUS WISATA JAKARTA EXPLORER ‘MPOK SITI’ Nurul Sukma Lestari, Rachel Dyah Wiastuti, Maria Pia Adiati

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KONTRIBUSI PAJAK HOTEL TERHADAP PENDAPATAN ASLI DAERAH (PAD) PROVINSI DKI JAKARTA Apriani Simatupang

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THE DEMOGRAPHICS, TRAVEL BEHAVIOUR AND SATISFACTION’S LEVEL OF VISITOR IN JAKARTA HISTORY MUSEUM, INDONESIA Fristi Bellia Annishia

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PENGARUH PENAMBAHAN EKSTRAK KUNYIT (CURCUMA DOMESTICA) PADA SELAI DAGING KULIT DURIAN (DURIO ZIBERTHINUS MURR) TERHADAP DAYA TERIMA KONSUMEN. Yudhiet Fajar Dewantara

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POLA PENGEMBANGAN WISATA ALAM DI KABUPATEN BOGOR Farrah Muni

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