Vol. 4 No. 2 (2022): JELAJAH: Journal of Tourism & Hospitality

Articles

• THE IMPLEMENTATION OF COOPERATIVE LEARNING USING STAD TECHNIQUES IN IMPROVING LEARNING OUTCOMES TOWARD CULINARY STUDENTS

  Anisa Zahwa Akbara, Faris Haikal Akbar

  9 - 17

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• THE EFFECT OF SERVICE QUALITY ON CUSTOMER SATISFACTION AT METSKY DINE & LOUNGE BEKASI

  Riani P. Ishak, Nisa Rahmaniyah Utami

  1 - 13

  • pdf