The 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. The authors featured in this issue represent three countries: Indonesia, Tanzania, and Philippines.

Published: 2025-10-06

Articles

The moderating role of perceived social support on the relationship between shift work and individual appraisal toward employee engagement among hotel employees

Nino Ranu Hari Murti

238-251

PDF

Management model of Belumbang Tourism Village: Stakeholder perspective

I Gede Darmawijaya, I Wayan Sunarsa, Ni Ketut Sekarti, Putu Gede Eka Darmaputra, I Wayan Seniartha

252-264

PDF

The role of E-WoM in mediating the influence of perceived value and service quality on repurchase intention in fine dining restaurants

Maria Imaculata Louisa Sunarta, Joseline Grace Cecillia Hariyono, I Dewa Gde Satrya Widya Dutha

265-279

PDF

Exploring the effect of animal captivity facility on domestic tourism in Tanzania

Busagwe Bulenga, Ladislaus Batinoluho

280-303

PDF

The influence of city branding, city image, and accessibility on the decision to visit Semarang City

Bernadet Ekaristi Wibowo, Natascha Venecia Tan, Clarissa Listya Susilo

304-318

PDF

Integrated big data innovation in tourism management through the Pesona Karanganyar platform, Central Java

Sujatmiko Sujatmiko, Muhammad Nurul Huda, Dinul Qoyimah

319-336

PDF

Understanding how hedonic motivation, perceived benefit, and attitude influence staycation intention: A study in Surabaya

Gabriel Michelle Wibisono, Erris Kusumawidjaya

337-354

PDF

Integrating digital technology and local wisdom in smart ecotourism: A community-based approach in Brastagi

Aditiya Pratama Daryana, Bakti Dwi Waluyo

355-370

PDF

Comparison of the nutritional content of rendang using coconut milk (cocos nucifera) and soybean juice (glycine max) with the use of old coconut water (cocos nucifera) in terms of texture and taste

Yohan Tandra, Hari Minantyo

371-379

PDF

Weaving educational and cultural values through traditional games at the Nglarak Blarak Festival

Yudhiet Fajar Dewantara, Prayogo Susanto, Hani Hani

380-392

PDF

Physical properties and food safety of edible bioplastic films prepared from nata de tomato blend

Fionna Fabiola Adristi, Fransisca Romana Titis Suniati, Joko Sulistyo

393-407

PDF

Green culinary innovation in traditional banana processing: A zero waste approach to sustainable food

Nicholas Ethan Sunjaya, Najwa Pinandhita Anindyamayza, Laksmi Hartajanie, Lindayani Lindayani

408-421

PDF

Analysis the role of motivation, destination image, and visitor image congruity on revisit interest: Yogyakarta Special Region

Martina Revalina Sitanggang, Ahmad Hudaiby Galih Kusumah

422-437

PDF

SOSTAC-based promotion strategy for the development of wellness tourism village in Bandung City

Ratu Dika Kartika, Nurul Asyifa, Ardian Ardian

438-449

PDF

The revisit intentions of local mountaineers to Mount Guiting-Guiting in Sibuyan Island, Romblon: A demographic and behavioral profile

Turner Evon de Torres, Geronio G. Ulayao

450-470

PDF