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Mandradhitya Kusuma Putra
Mandradhitya Kusuma Putra
Politeknik Pariwisata NHI Bandung
Verified email at stp-bandung.ac.id - Homepage
Title
Cited by
Cited by
Year
Taste of asean: traditional food images from Southeast Asian countries
FKK Putra, MK Putra, S Novianti
Journal of Ethnic Foods 10 (20), https://doi.org/10.1186/s42779-023-00189, 2023
162023
Gastronomy Tourism: Local Food ad Sustainable Tourism Experience - Case Study Cirebon
MK Putra
Proceedings of the 1st NHI Tourism Forum, 19-29, 2021
122021
Pelestarian Kudapan Kalua Kulit Jeruk Sebagai Warisan Gastronomi Sunda di Ciwidey Jawa Barat
SN Firmani, D Turgarini, MK Putra
Gastronomy Tourism Journal 5 (1), 35-51, 2018
102018
Identitas Gastronomi dan Perspektif Pariwisata yang Berkelanjutan
MK Putra
Jurnal Ilmiah Pariwisata 26 (1), 95-110, 2021
42021
Manfaat Google AdWords Sebagai Media Periklanan Produk Berbasis Daring Terhadap Masyarakat Generasi Z
MK Putra
Jurusan Teknik Informatika, Universitas Komputer Indonesia, 1-7, 2018
32018
Metode Memasak Dengan Teknik Sous Vide Dalam Pembuatan Produk Makanan Rendang Daging Sapi: Pendekatan Organoleptik
MK Putra
JURNAL BARISTA 3 (2), 212-222, 2016
32016
Inovasi Mie Basah Dengan Penambahan Tepung Kacang Hijau Terhadap Daya Terima Konsumen
A Tiffani, C Ningsih, P Mandradithya Kusuma
The Journal Gastronomy Tourism 4 (1), 51-58, 0
2
Produk Kuliner Berbahan Baku Lokal dalam Pengembangan Wisata Kuliner di Desa Wisata Neglasari, Kecamatan Cisompet Kabupaten Garut
MK Putra, ML Suryadana, AS Safari, M Misran
Barista: Jurnal Kajian Bahasa dan Pariwisata 9 (1), 46-60, 2022
2022
EXPLORING LOCAL COMMUNITY PARTICIPATION IN DEVELOPING SUSTAINABLE TOURISM DEVELOPMENT (a Case of Tangkuban Parahu Nature Tourism Park, West of Java Indonesia)
MK Putra
Journal of Tourism, Hospitality and Travel 2, 79-101, 2014
2014
Analysis of Procake Cake Shop Business Development Strategy
HR Rahmatullah, W Priatini, P Mandradhitya Kusuma
The Journal Gastronomy Tourism 6 (2), 80-94, 0
Product Innovation in Using Mangosteen Skin in the Making of Batik Steamer
UH Putri, W Priatini, M Kusuma
The Journal Gastronomy Tourism 6 (1), 14-28, 0
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