Culinary
| AN ORGANIC FOOD RESTAURANT: HEALTH CONSCIOUSNESS AND PERCEIVED VALUE TOWARD CONSUMER DINING BEHAVIOR | |
| Wan Edie Azlie Wan Mohd Asri, Mohd Salehuddin Mohd Zahari, Hairul Nizwan Abdul Majid, Feri Ferdian |
Beauty and Cosmetics
| PERCEPTION OF BEAUTY INDUSTRY TOWARDS COMPETENCE OF WORKING PRACTICES OF SMK NEGERI 3 PAYAKUMBUH BEAUTY SCHOOL STUDENTS | |
| Dewi Wahyu |
| COMPETENCY CERTIFICATION FOR LECTURERS OF COSMETOLOGY EDUCATION STUDY PROGRAM | |
| Maspiyah Maspiyah, Biyan Yesi Wilujeng |
| FORM ANALYSIS, INSTALLATION TECHNIQUES AND MEANING MINANG TRADISIONAL BRIDAL IN LUHAK LIMA PULUH KOTA | |
| Vivi Efrianova, Siska Miga Dewi, Ambiyar Ambiyar, Unung Vera Wardina, Ferdiansyah Ferdiansyah, Fani Keprila Prima, Junil Adri, Abrar Tanjung |
Hospitality Management
| The communication relationship between receptionist and reservation clerk to front office operations in The Premier Basko Hotel Padang | |
| Dwi Pratiwi Wulandari, Tri Hutari |
Education & Vocational Education
| STUDENTS PERCEPTION OF SOCIAL MEDIA USE IN BEAUTY SHOW COURSE AT BEAUTY STUDY PROGRAM | |
| Trisnani Widowati |
| STRENGTHENING SOFT SKILLS FOR STUDENTS IN ACHIEVING ACADEMIC SUCCESS | |
| Delta Apriyani, I Made Sudana, Sri Endah Wahyuningsih, Edy Ismail |
| RESEARCH ROADMAP IN THE FIELD OF PROVISIONS IN SURABAYA STATE UNIVERSITY | |
| Maspiyah Maspiyah, Biyan Yesi Wilujeng, Suhartiningsih Suhartiningsih |
| THE NEED FOR THE INTEGRATION OF ENTERPRISE CHARACTERS THROUGH VIRTUAL FASHION SHOW IN THE PANDEMIC PERIODE | |
| Sri Endah Wahyuningsih, Trisnani Widowati, Sicilia Sawitri, A Widyanti, AR Pratiwi |