Green Tourism for the Sustainability of Community based Tourism
| ENHANCING QUALITY OF LOCAL FOODS TOWARD TOURIST SATISFACTION: CASE STUDY OF PREK KAMPI TOURISM COMMUNITY IN KRATIE PROVINCE, CAMBODIA | PDF 206-214 |
| Em Panha, Tann Chenda, Vorn Sreynich, Pang Sokkhean, Nhen Sona, Veasna Ung |
| ANALYSIS OF SYSTEM QUALITY, INFORMATION QUALITY AND SERVICE QUALITY ON USER SATISFACTION IN USING THE ANDROID-BASED OASIS (Online Administration School Information System) APPLICATION | PDF 243-253 |
| Ike Kusdyah Rachmawati, Theresia Pradiani, Agus Rahman Alamsyah, Abdul Hadi |
| THE ROLE OF 4A (ATTRACTION, AMENITY, ACCESSIBILITY AND ANCILIARY) ON THE DEVELOPMENT AND SUSTAINABILITY OF THE PRIGI BEACH TOURIST ATTRACTION IN TRENGGGALEK REGENCY | PDF 254-261 |
| Santoso Purnomo |
| THE EFFECT OF TOUR PACKAGE PRODUCT QUALITY ON TOURIST SATISFACTION AT LOKA WIYATA SURYA MOJOKERTO (CASE STUDY ECO EDU TOURISM FOREST 2024) | PDF 262-273 |
| Aprilia Rachmadian, Ani Puspawigati, Anisa’ul Muti’atul Choiroh |
| THE CONCEPT OF GREEN TOURISM IN THE DEVELOPMENT OF THE TOURISM SECTOR IN MALANG CITY | PDF 279-286 |
| Reny Puspitasari, Dhita Paramita Anggraini |
International Conference on Hospitality and Tourism Studies (ICONHOSTS)
Diploma in Tourism of Merdeka University Malang