Vol. 5 No. 1 (2026): Jurnal Manner

FEBRUARI 2026

• CULINARY SIMPLICITY & VISITOR LOYALTY AT WARUNG MAK YAH IN COASTAL AREA BATAM

  Arina Luthfini Lubis, Kartika Cahayani, Kamelia Santika

  1-9

  • pdf

• THE RESILIENCE OF TRADITIONAL CULINARY CUISINE OF BENAN ISLAND DEAL THE DOMINANCE OF MODERN FOOD IN MARINE TOURISM AREAS

  Rosie Oktavia Puspita Rini, Astika Mutiarazma

  10-15

  • pdf

• STRATEGIES FOR STRENGTHENING THE GLOBAL COMPETITIVENESS OF INDONESIAN CULINARY FOOD FROM THE PERSPECTIVE OF CREATIVE ECONOMIC MANAGEMENT

  Frangky Silitonga, Hendra Syaiful, Tri Muntia Yusri, Heri Nuryanto, Karium Jackson M Nainggolan, Widyo Wicaksono , Kintan Sabrina

  16-22

  • pdf

• THE INFLUENCE OF PRICE INFORMATION PLACEMENT AND MENU VARIETY ON CONSUMER PURCHASE INTENTION AT CAFÉ BUKIT LAGUNA BATAM

  Tirta Mulyadi, Melanda

  23-26

  • pdf

• DEVELOPMENT OF BETAWI GAMBANG BREAD PRODUCTS WITH THE ADDITION OF SORGUM FLOUR AND RED SPINACH AS A MEANS OF UTILIZING LOCAL FOOD INGREDIENTS

  Mochammad Akbar, Alicia Siti Amanah

  27-31

  • pdf

• LEGAL CONSTRUCTION OF NAMING AND CHARACTERISTICS OF SIMBEK AND TAMBAN SALAI FISH AS INTANGIBLE CULTURAL HERITAGE IN THE RIAU ISLANDS FROM A SOCIAL, ECONOMIC, AND CULTURAL PERSPECTIVE

  Eva Amalia, Siti Arieta

  32-41

  • pdf