THE LANGUAGE ATTITUDE OF CULINARY ENTREPRENEURS IN BANJARMASIN

THE LANGUAGE ATTITUDE OF CULINARY ENTREPRENEURS IN BANJARMASIN

This study aims to describe the language attitude of culinary business entrepreneurs, and the culinary business language behavior.in Banjarmasin Type of research sociolinguistic research The method used in collecting data was by using questionnaire, data processing by calculation with Likert scale,...

Full description

Bibliographic Details
Main Author:	Siti Jamzaroh
Format:	Article
Language:	English
Published:	Universitas Negeri Padang 2019-12-01
Series:	Humanus: Jurnal Ilmiah Ilmu-ilmu Humaniora
Online Access:	http://ejournal.unp.ac.id/index.php/humanus/article/view/107171

Similar Items

PENGETAHUAN PERATURAN KEBAHASAAAN DALAM MEMENGARUHI SIKAP BAHASA PEDAGANG MAKANAN DI KOTA METRO (The Influence of Language Regulation Knowledge to the Language Attitude of Culinary Entrepreneur at Kota Metro)
by: Achril Zalmansyah, et al.
Published: (2018-11-01)

“Wit larded with malice” – Translating Shakespeare’s culinary language
by: Federica Scarpa
Published: (2015-12-01)

The relationship between the culinary preference and culinary satisfaction
by: Lisa-Mari Coughlan, et al.
Published: (2018-12-01)

Culinary choices: developing Durban as a culinary destination.
by: Professor Anand Singh, et al.
Published: (2016-08-01)

Creative Culinary Recipe Generation Based on Statistical Language Models
by: Willian Antonio dos Santos, et al.
Published: (2020-01-01)

Chinese, Japanese and Korean-inspired culinary words in the English language
by: Kiaer, Jieun, et al.
Published: (2021)

TRACER STUDY ALUMNUS ENGLISH DEPARTMENT AT UIN ANTASARI BANJARMASIN
by: Siti Fatmah, et al.
Published: (2019-01-01)

The Culinary Browns
by: Brown, Phoebe A.
Published: (2009)

Perceptions, Knowledge, and Attitudes of Students towards Safety Practice in Culinary Laboratories
by: Mohd Erfy Ismail, et al.
Published: (2018-04-01)

Chinese Language Curriculum Design and Computer-assisted Instruction in Culinary Chinese
by: Hong-ting Fang, et al.
Published: (2006)

Trade and politics in Banjarmasin, 1700-1747
by: Goh, Yoon Fong
Published: (1969)

Entrepreneurial Attitudes among Potential Entrepreneurs
by: Akhtar Ali (Corresponding author), et al.
Published: (2011-09-01)

Culinary Linguistics The Chef's Special
Published: (2013)

Recipes and Culinary Creativity
by: Patrik Engisch
Published: (2020-12-01)

Culinary art in media
by: Radojičić Dragana
Published: (2009-01-01)

Culinary Versus Gastronomy
by: Amiluhur Soeroso, et al.
Published: (2020-09-01)

A Study on the Development of Culinary Creativity for the National Skill Competition of Culinary Competitors
by: Hsiao, Tajen, et al.
Published: (2013)

Developing Indicators Of Teaching Quality From Culinary Professional Literacy For Culinary Teacher
by: Chiu, YuHua, et al.
Published: (2012)

On the Impact of the Learning Style of the Students in the Department of Culinary Arts on their Developments of the Culinary Creativity
by: Min-Hsiung Hung, et al.
Published: (2010)

The Study on Culinary Creativity Integrated into Western Culinary Curriculum at Junior High School
by: Tseng, Yi-Ching, et al.
Published: (2015)

Culinary Turn Aesthetic Practice of Cookery
Published: (2017)

Characteristics and attitudes of successful entrepreneurs : A comparable study of Norwegian entrepreneurs in Norway and in the US
by: Mongia, Anita Kaur
Published: (2013)

The implementation of local wisdom-based learning and HOTS-based assessment: Teacher survey in Banjarmasin
by: A. Abidinsyah, et al.
Published: (2019-11-01)

HANTU DI TENGAH KERAMAIAN KOTA BANJARMASIN
by: Nasrullah Nasrullah
Published: (2018-09-01)

The Self-Purification Ability in The Rivers of Banjarmasin, Indonesia
by: Tien Zubaidah, et al.
Published: (2019-02-01)

Architectural Style of Riverside Settlements in Banjarmasin City
by: Amar rizqi afdholy, et al.
Published: (2019-07-01)

Morphological characterization and genetic diversity in lentil (Lens culinaris medikus ssp. Culinaris) germplasm
by: K.U. Ahamed
Published: (2014-06-01)

Attitudes to time and coping-strategies of farming entrepreneurs
by: Pishchik Vlada
Published: (2021-01-01)

Spirit entrepreneur:attitude of change for it innovation and entrepreneurship
by: Luis Alberto Lozano Chaguay, et al.
Published: (2016-12-01)

CULINARY CULTURE CODE IN THE SECONDARY NAMING OF THE RUSSIAN AND CZECH LANGUAGES: LINGUISTIC AND METHODOLOGICAL ASPECTS
by: Elena M Markova
Published: (2017-12-01)

TECHNOLOGY OF CULINARY (FRYING) FATS
by: Oleksiy Udovenko, et al.
Published: (2020-06-01)

Culinary in LSSR: Aspirations and Possibilities
by: Džiugas Misevičius
Published: (2020-07-01)

Culinary richness of the Subcarpathian region
by: Bienia B., Krochmal-Marczak B., Górka M., Dykiel M., Sawicka B.
Published: (2019-09-01)

Culinary Linguistics : The Chef's Special
Published: (2013)

Forming A Culinary Architecture
by: McSorley, Charles P.
Published: (2011)

Discovery Food - Culinary Architecture
by: Buettner-Graefenhain, Christine
Published: (2014)

The Relationship Between High School Culinary Curriculum and Culinary Arts College Student Achievement and Completion
by: Knight, Emily
Published: (2016)

INDONESIAN LANGUAGE MASTERY AND ENGLISH ACADEMIC WRITING OF THE SIXTH SEMESTER STUDENTS OF ENGLISH DEPARTMENT AT UIN ANTASARI BANJARMASIN
by: Rizki Nur Wahyuni, et al.
Published: (2018-01-01)

Hubungan Shalat Fardu Berjamaah Dengan Kecerdasan Emosional Pada Jamaah Mesjid Al Jihad Banjarmasin
by: Ahmad Jauhari, et al.
Published: (2017-05-01)

THE ANALYSIS OF ENGLISH USED BY BROADCASTERS OF MUSIC PROGRAMS IN BANJARMASIN
by: Husnul Athiya
Published: (2017-07-01)