Culinary
| Preparing Employee Menus Based on Dietary Recommended Allowance (Case Study at Favehotel Olo Padang) | |
| Kasmita Kasmita, Puja Riasiimawati, Wiwik Gusnita |
| The Use Of Taro Flour In Making Bolu Bulung | |
| Wiwik Gusnita |
Tourism
| The Role of Co-Creation Storytelling in the Preservation of Ikat Weaving Culture: A Case Study of the Bliran Sina Community, Sikka, Flores | |
| Ina Veronika Ginting |
Education & Vocational Education
| ANALYSIS OF USER ACCEPTANCE OF THE ROOM SERVICE " EDUKIWARI" APPLICATION USING THE TECHNOLOGY ACCEPTANCE MODEL | |
| Aditia Gustiana Gunawan |
| Human Capital and entrepreneurial intention of Islamic Boarding school students in West Sumatra | |
| Muhammad Rizki Alhusain, Donard Games, Laura Amelia Triani |