Vol. 2 No. 2 (2022): THCIJ (Tourism, Hospitality and Culture Insights Journal)

Articles

• Utilization of Corn in Making Flour as an Alternative Availability of Food Commodities in Restaurants in Sitinjo Village, Dairi District

  Muhammad Rizal Sitepu

  94 - 102

  • PDF

• Pola Perjalanan Wisata Di Desa Wisata Tipang Kabupaten Humbang Hasundutan Tapanuli Utara

  Rosdiana Pakpahan

  104 - 112

  • PDF

• Penggunaan Bumbu Andaliman Sebagai Bahan Utama Dalam Pengolahan Makanan (Studi Kasus Pembuatan Pizza Andaliman) Di Restoran Pizza Andaliman Balige Kabupaten Toba

  Narwastu Murni, Lyandru Togu Mulia Tambunan

  113 - 119

  • PDF

• The Application Of Hygiene And Sanitation To Processed Products In Restaurant Kitchen Around Tourism Destination Area In Toba District

  Mohammad Yusuf Dalimunthe

  120 - 124

  • PDF

• Penerapan Community Based Tourism (CBT) Dalam Upaya Pengembangan Pariwisata di Tangkahan Kabupaten Langkat

  Nurhafizhah Khairi

  125 - 141

  • PDF

• The Transformation Of Traditional Food as A Tourist Attraction to Visit Silalahi II Tourism Village, Dairi Regency

  Mida Lishanata Simatupang

  142 - 152

  • PDF

• Faktor–Faktor Yang Mempengaruhi Minat Wisatawan Berkunjung Ke Bukit Gundaling Berastagi Di Kabupaten Karo

  Bakti Gunawan, Dameria Girsang

  153 - 168

  • PDF (Bahasa Indonesia)

• Strategi Komunikasi Pemasaran Terpadu Hotel Labersa Balige

  Liyushiana Liyushiana

  169 - 174

  • PDF