Journal of Business on Hospitality and Tourism
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The Journal of Business on Hospitality and Tourism (JBHOST), is an international peer-reviewed and brings articles in all areas related to Tourism & Hospitality. It is published once a year, and publishes original research, both conceptual and empirical, that clearly enhances the theoretical development of the hospitality and tourism field. JBHOST currently published both qualitative and quantitative researches. Articles submitted by authors are evaluated by a group of peer review experts in the field to ensure all the published articles are of high quality and the information they contain is accurate and reliable. JBHOST is published in both print and online version. The online version is always available for download and if it is necessary, the printed version will be released based on authors or members’ needs. Please see the journal’s Aims & Scope for information about its focus and peer-review policy. JBHOST also may grants waivers to some authors from specific conferences or seminars that have previous cooperation with JBHOST. Meanwhile, those from any SYMPHONIT conferences and APacCHRIE 2017 conference are granted the waiver fee. Please see the journal’s Waiver Policy for more information about its policy and how to apply for waiver fee.
- THE VALUES OF BATANG HARING AS LOCAL WISDOM IN BUILD ING THE SUSTAINABLE COMPETITIVE...
- DECISION MAKING TO VISIT KOPI LUWAK AGROTOURISM (Case Study of Kopi Luwak Cikole in...
- DEFINING SOCIAL SUSTAINABILITY AND SOCIALLY CONSCIOUS TOURIST IN SUSTAINABLE TOURISM...
- TOURISTS EXPECTATION AND PERCEPTION TOWARD SANGEH TOURISM VILLAGE
- THE ROLE OF TOURISM DESTINATION AND HUMAN RESOURCES IN SUSTAINABLE TOURISM...
- ECOTOURISM DEVELOPMENT IN SUNGAI JANIAH, AGAM: THE PARADIGMS FROM THE LOCAL COMMUNITY
- ANALYSIS OF FACTORS AFFECTING GUEST DECISION IN PURCHASE OF ROOM SERVICE IN HOTEL...
- ANALYSIS OF FEASIBILITY OF PARK KUMBASARI AS ATTRACTION FRIENDLY TOURISM TO TOURISTS
- BISCUIT FORMULATION WITH SUBSTITUTION OF BROWN RICE FLOUR
- THREE BUCKETS SYSTEM FOR FOOD STREET INDUSTRY. CASE STUDY IN BANDUNG AND PALEMBANG
- TOURIST PERCEPTION OF TANJUNG DURIAT ECOTOURISM JATIGEDE RESERVOIR AREA SUMEDANG REGENCY
- TOURIST VILLAGE PORTRAIT (Case Study in Kampung Tajur, Desa Pasanggrahan, Kecamatan...
- THE EFFECTS OF SERVICE QUALITY, CUSTOMER PERCEIVED VALUE, AND CUSTOMER SATISFACTION...
- FOOD SOUVENIRS FROM BALI – WHAT MATTERS FOR TOURISTS FROM JAKARTA?
- VISITORS PERCEPTION ABOUT THE SAPTA PESONA IMPLEMENTATION IN KAMPUNG FLORY SLEMAN...
- THE INFLUENCE OF TOURISM INFORMATION EXPOSURE ON COMMUNITY INVOLVEMENT IN PANGLIPURAN...
- Cover and Editorial
- RETHINKING THE THEORY OF TOURISM: WHAT IS TOURISM SYSTEM IN THEORETICAL AND EMPIRICAL...
- Poverty Reduction in Coastal Community Area through Marine Tourism Development: A Case...
- ANALYSIS OF ANTIOXIDANT CAPACITY AND GLUCOSE LEVEL OF BREADFRUIT LEAVES FUNCTIONAL...
- IMPACT OF PILGRIMAGE TOURISM TO THE SHEIKH QURO’S TOMB KARAWANG ON THE LOCAL COMMUNITY...
- Back Cover July 2019
- The Feasibility of Puncak Damar and Tanjung Duriat Ecotourism as Tourist Destination Areas
- Tourists Perception of “Mepantigan”, Balinese Traditional Martial Art as Alternative...
- Front Cover July 2019
