Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325686
Nahriana Nahriana, Ratnawati Tawani
. Globalization is currently making foreign food franchises more aggressively enter the market in Indonesia. This is very concerning because future generations have the potential to no longer recognize traditional foods that should be preserved as cultural heritage. Traditional food has a lot of diversity that has the potential to be popularized through the development of culinary tourism. This study aims to collect types of traditional foods in South Sulawesi, especially the Bugis and Makassar ethnic groups, using a qualitative research design. The total number of traditional foods found in the Bugis and Makassar ethnic areas is 481 dishes, which are dominated by traditional cakes, side dishes, vegetables, and staple foods. Language, urbanization, and transmigration between Bugis and Makassar ethnic groups have made many traditional culinary delights that have the same raw materials and production processes but have different names.
{"title":"Diversity of Bugis-Makassar Ethnic Food in South Sulawesi","authors":"Nahriana Nahriana, Ratnawati Tawani","doi":"10.4108/eai.6-10-2022.2325686","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325686","url":null,"abstract":". Globalization is currently making foreign food franchises more aggressively enter the market in Indonesia. This is very concerning because future generations have the potential to no longer recognize traditional foods that should be preserved as cultural heritage. Traditional food has a lot of diversity that has the potential to be popularized through the development of culinary tourism. This study aims to collect types of traditional foods in South Sulawesi, especially the Bugis and Makassar ethnic groups, using a qualitative research design. The total number of traditional foods found in the Bugis and Makassar ethnic areas is 481 dishes, which are dominated by traditional cakes, side dishes, vegetables, and staple foods. Language, urbanization, and transmigration between Bugis and Makassar ethnic groups have made many traditional culinary delights that have the same raw materials and production processes but have different names.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"55 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126956863","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325693
S. Widodo, A. Hudiah
{"title":"Respondents' Acceptance of Functional Candy with Ginger and Tempe as Substitute Ingredients","authors":"S. Widodo, A. Hudiah","doi":"10.4108/eai.6-10-2022.2325693","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325693","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122544402","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325688
M. Muktiarni, A. Suwandi, Azhari Oktavina Wijaya
{"title":"Mobile Learning Trend in Vocational High School","authors":"M. Muktiarni, A. Suwandi, Azhari Oktavina Wijaya","doi":"10.4108/eai.6-10-2022.2325688","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325688","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"75 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128325115","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325703
Atikahambar Yusni, Putri Dahlia Ab Rashid, Marini Md Isa, A. Badiuzaman, Noor Saliza Salmi, Mohd Alif Aziz
{"title":"Customers’ Satisfaction Towards Online Digital Menu Experience and Intention to Revisit Family-Style Restaurants Post COVID-19 Pandemic","authors":"Atikahambar Yusni, Putri Dahlia Ab Rashid, Marini Md Isa, A. Badiuzaman, Noor Saliza Salmi, Mohd Alif Aziz","doi":"10.4108/eai.6-10-2022.2325703","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325703","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124055308","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325690
S. Handajani, M. Miranti, L. T. Pangesthi, Nugrahani Astuti, A. Ngelambong
{"title":"Creative Entrepreneurship Based Learning Model Integrated With The Student Entrepreneurship Program (SEP) To Grow Creativity And Innovative Students","authors":"S. Handajani, M. Miranti, L. T. Pangesthi, Nugrahani Astuti, A. Ngelambong","doi":"10.4108/eai.6-10-2022.2325690","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325690","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"12 7-8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123725963","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325698
Kannapa P. Chieochan
{"title":"Story From Japan: Lost And Found In Disaster Tourism","authors":"Kannapa P. Chieochan","doi":"10.4108/eai.6-10-2022.2325698","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325698","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"133 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126708037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325717
A. Nisa
{"title":"The Impact of Viral Phenomena and Unpreparedness of Destinations on the Sustainability of Tourist Attractions (Case Study at Amaryllis Flower Garden, Yogyakarta)","authors":"A. Nisa","doi":"10.4108/eai.6-10-2022.2325717","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325717","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126537076","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
. The purpose of this study was to determine the Learning Outcome Program (PLO) of the Merdeka Belajr Merdeka Campus (MBKM) curriculum at the culinary education program at the State University of Surabaya. The results of the PLo were obtained by calculating the student learning outcomes of the Class of 2019 and 2020. The results showed that aspects of academic knowledge and attitudes had met the standards set, but the elements of knowledge and culinary skills had not yet reached the set standards. The causal factor was online learning and practicum facilities that had not maximum. The process of increasing knowledge and culinary skills are carried out utilizing students doing internships in the industrial world for 6 months.
{"title":"Analysis of Learning Outcomes of the MBKM Curriculum Study Program of the Surabaya State University Catering Education","authors":"Andika Kuncoro Widagdo, Suhartiningsih Suhartiningsih, Nugrahani Astuti","doi":"10.4108/eai.6-10-2022.2325711","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325711","url":null,"abstract":". The purpose of this study was to determine the Learning Outcome Program (PLO) of the Merdeka Belajr Merdeka Campus (MBKM) curriculum at the culinary education program at the State University of Surabaya. The results of the PLo were obtained by calculating the student learning outcomes of the Class of 2019 and 2020. The results showed that aspects of academic knowledge and attitudes had met the standards set, but the elements of knowledge and culinary skills had not yet reached the set standards. The causal factor was online learning and practicum facilities that had not maximum. The process of increasing knowledge and culinary skills are carried out utilizing students doing internships in the industrial world for 6 months.","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114800859","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325715
Fitriana Fitriana, R. Dewi, E. Yulia, R. Rahmi, F. Fadhilah, Sabrina M. Phonna
{"title":"The Development of The Traditional Wedding Dres of Pidie Regency, Aceh Province","authors":"Fitriana Fitriana, R. Dewi, E. Yulia, R. Rahmi, F. Fadhilah, Sabrina M. Phonna","doi":"10.4108/eai.6-10-2022.2325715","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325715","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117179500","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 1900-01-01DOI: 10.4108/eai.6-10-2022.2325707
L. Nurlaela, I. F. Romadhoni
{"title":"Sanitation and Hygiene Implementation Training to Minimize The Spread of Covid 19 in Family and Consumer Science Students","authors":"L. Nurlaela, I. F. Romadhoni","doi":"10.4108/eai.6-10-2022.2325707","DOIUrl":"https://doi.org/10.4108/eai.6-10-2022.2325707","url":null,"abstract":"","PeriodicalId":377173,"journal":{"name":"Proceedings of the 2nd International Joint Conference on Hospitality and Tourism, IJCHT 2022, 6-7 October 2022, Singaraja, Bali, Indonesia","volume":"131 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"1900-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129980388","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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