Gastronomy of Traditional Chinese, Dayak, and Malay (Tidayu) Cuisine: Enhancing Culinary Experience and Profitability of Star-Rated Hotels in Pontianak City
This study examines how the gastronomic values embedded in traditional Chinese, Dayak, and Malay (Tidayu) cuisine can be leveraged to enhance culinary experiences and improve hotel profitability in Pontianak City. Adopting a qualitative exploratory design, the study draws on in-depth interviews, observations, and document analysis involving hotel managers, chefs, and guests in star-rated hotels. The […]
