(1) Youth Entrepreneurship in the Culinary Industry: A Systematic Review and a Multi-Level Integrative Framework,
Dr. Alda Chairani
(1) Trisakti Institute of Tourism, Indonesia, (2) Asia Pacific University of Technology and Innovation, Malaysia
Current Research
(2)From Physical Consumption to Digital Prosumption: An Autoethnography of Ambidexterity in Culinary Entrepreneurship
Selected Publications & Manuscripts
Chairani, A., Sakti, P.J., Pangkerego, E.R., Azizah, Z.N., Saputri, N.R.FH. (2025). The Influence of Micro-Influencers on Consumer Interest in Visiting Fine Dining Restaurant. Tourism Reserach Journal, 9 (2), 167-178. https://doi.org/10.30647/trj.v9i2.286
Chairani, A., Oktadiana, H., Rahmanita, M., Arafah, W. (2025). Practicing Low-Carbon Tourism: Empirical Research on Digital Consumer-Adapting Circular Behavior in the Indonesian Food Industry. In The Business of Low-Carbon Tourism (pp. 136-154). Routledge.
hairani, A., Aditya, M.K., Putri, J,M.Z., Carolita, G. (2026). Exploring the Impact of Social Influence and Digital Engagement on Brand Loyalty in the Culinary Industry: FOMO as intervening variable. KnE Social Sciences. 294-305. DOI 10.18502/kss.v10i29.20273