Cis.integration at 08:34, 28 October 2026

2026-10-28T08:34:51Z

← Older revision		Revision as of 08:34, 28 October 2026
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	\|joined=2022		\|joined=2022
	\|major=[[Tourism]]		\|major=[[Tourism]]
	\|govposition=[[~~Lecturer~~]]		\|govposition=[[Assistant Professor]]
	}}		}}
	<p>Fabiola Leoparjo, S.Par., ~~M.M. is a Lecturer in~~ Universitas Ciputra. ~~She joined~~ Universitas Ciputra ~~since~~ 2022 ~~and currently part of Tourism~~.</p>		<p><span dir="auto" style="vertical-align: inherit;"><span dir="auto" style="vertical-align: inherit;">Fabiola Leoparjo, S.Par., MM adalah Dosen Universitas Ciputra. Ia bergabung dengan Universitas Ciputra sejak tahun 2022 dan saat ini menjadi bagian dari Pariwisata.</span></span></p>
			== Author Pages ==
			{\| class="wikitable"
			\|-
			\|SINTA
			\|https://sinta.kemdikbud.go.id/authors/profile/6895269

			\|}
			== National Journal indexed by Sinta ==
			*[https://doi.org/10.59261/jequi.v8i3.357 AHP-SERVPERF Assessment of Five-Star Hotel Service Quality Using TripAdvisor Reviews in Surabaya. ''Equivalent: Jurnal Ilmiah Sosial Teknik'' (2026)]
			*[https://e-journals.unmul.ac.id/index.php/plakat/article/view/25728 Enhancing Product Quality, Consistency, And Food Safety of Culinary MSMES Through Practice-Based Cooking Skills Training. ''PLAKAT : Jurnal Pelayanan Kepada Masyarakat'' (2026)]
			*[https://radjapublika.com/index.php/MORFAI/article/view/5323 ENVIRONMENTALLY SUSTAINABLE BUSINESS MODEL FOR CULINARY MSME’S IN EAST JAVA COASTAL TOURISM AREAS. ''Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)'' (2026)]
			*[https://doi.org/10.31955/mea.v10i2.7517 GAMIFICATION TERHADAP CUSTOMER ENGAGEMENT DAN CUSTOMER LOYALTY GENERASI Z DI KOPI KENANGAN SURABAYA. ''Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi)'' (2026)]
			*[https://doi.org/10.30997/jiph.v8i1.23604 Inovasi Produk Cassava Japanese Cheesecake Terhadap Uji Organoleptik. ''Jurnal Ilmiah Pangan Halal'' (2026)]
			*[https://doi.org/10.33508/jtpg.v25i1.8358 PEMANFAATAN LIMBAH KULIT BUAH NAGA SEBAGAI SUBSTITUSI BAHAN DASAR TEPUNG PADA ROTI FOCACCIA DITINJAU DARI UJI ORGANOLEPTIK. ''JURNAL TEKNOLOGI PANGAN DAN GIZI'' (2026)]
			*[http://boga.ppj.unp.ac.id/index.php/jptb/article/view/27243 PENGARUH DURASI MEMASAK DENGAN TEKNIK MERANDANG TERHADAP KUALITAS ORGANOLEPTIK RENDANG DAGING SAPI. ''Jurnal Pendidikan Tata Boga dan Teknologi'' (2026)]
			*[https://doi.org/10.31955/mea.v10i1.7469 PENGARUH INTERNAL SERVICE QUALITY TERHADAP EMPLOYEE LOYALTY DI MEDIASI OLEH EMPLOYEE JOB SATISFACTION PADA RESTORAN HIGH END DI SURABAYA. ''Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi)'' (2026)]
			*[https://jurnal.bsi.ac.id/index.php/abdi-ekbis/article/view/12063 Penguatan Kapasitas Masyarakat Melalui Pelatihan Pembuatan Siomay Ikan Bandeng Saus Hitam: Studi Kasus di Kawasan Ekowisata Mangrove di Kelurahan Keputih Surabaya. ''Jurnal Abdimas Ekonomi dan Bisnis'' (2026)]
			*[https://doi.org/10.31334/bijak.v22i2.5510 Risk Management in Strategic Decision Making: A Case Study of Culinary MSME’s in Surabaya. ''Majalah Ilmiah Bijak'' (2026)]
			*[https://ejurnal.unmuhjember.ac.id/index.php/JMBI/article/view/3206/1368 Analisis IFAS Dan EFAS Dalam Perencanaan Strategi Bisnis Kompetitif (Studi Kasus Pada Restoran Korea X Di Bali). ''Jurnal Manajemen dan Bisnis Indonesia'' (2025)]
			*[https://ejurnal.itats.ac.id/jpp-iptek/article/view/6088 Healthy Kitchen Rush dan Healthy Cooking Fun dalam Upaya Meningkatkan Kesadaran Makan Sehat Bergizi Seimbang pada Tiga Panti Asuhan di Surabaya. ''Jurnal Pengabdian dan Penerapan IPTEK'' (2025)]
			*[https://journal.stiemb.ac.id/index.php/mea/article/view/5760/2446 IMPLIKASI BRAND EXPERIENCE TERHADAP BRAND TRUST DAN BRAND LOYALTY PADA COFFEE SHOP DI SURABAYA. ''Jurnal Ilmiah MEA (Manajemen, Ekonomi, dan Akuntansi)'' (2025)]
			*[https://doi.org/10.31284/j.jpp-iptek.2025.v9i1.6153 Pemberdayaan Ekonomi Melalui Kewirausahaan: Pelatihan Inovasi Membuat Minuman Wedang Rempah dan Pletok Bersama DWP LLDIKTI Wilayah VII Jawa Timur. ''Jurnal Pengabdian dan Penerapan IPTEK ITATS Surabaya'' (2025)]
			*[https://jurnal.stie-aas.ac.id/index.php/jie/article/view/18763 PENGARUH CUSTOMER VALUE TERHADAP REPURCHASE INTENTION DENGAN GREEN MARKETING SEBAGAI PEMODERASI PADA STARBUCKS DI PAKUWON TRADE CENTER SURABAYA. ''JURNAL ILMIAH EDUNOMIKA'' (2025)]
			*[https://doi.org/10.29040/jie.v9i2.16836 PERAN MEDIASI CITRA MEREK PADA INOVASI PRODUK DAN RELATIONSHIP MARKETING TERHADAP LOYALITAS PELANGGAN DI RESTORAN X SURABAYA. ''JURNAL ILMIAH EDUNOMIKA'' (2025)]
			*[https://jurnal.stie-aas.ac.id/index.php/jie/article/view/17895 STRATEGI INOVASI PRODUK BERBASIS SUMBER DAYA LOKAL: STUDI KASUS PENGEMBANGAN ABON IKAN BANDENG DENGAN PENAMBAHAN LIMBAH UDANG DITINJAU DARI UJI ORGANOLEPTIK. ''Jurnal Ilmiah Edunomika'' (2025)]
			*[https://doi.org/10.37715/consortium.v5i2.5977 PELATIHAN INOVASI PRODUK UMKM BAKSO IKAN DENGAN DAUN KELOR UNTUK MENDUKUNG EKOWISATA MANGROVE. ''Jurnal Community Service Consortium'' (2025)]
			*[https://jurnalperhotelan.petra.ac.id/index.php/hot/article/view/30721 Pengaruh Kualitas Produk, Harga, dan Customer Satisfaction Terhadap Minat Beli Ulang pada Usaha Online Shop Cecile’s Lasagna. ''Jurnal Manajemen Perhotelan, Universitas Kristen Petra Surabaya'' (2025)]
			*[https://ejournal.indo-intellectual.id/index.php/ifi/article/view/1524 DIVERSIFIKASI EKONOMI DI PULAU BALI DALAM PERSPEKTIF PARIWISATA. ''Indo-Fintech Intellectuals: Journal of Economics and Business'' (2024)]
			*[https://journal.uc.ac.id/index.php/consortium/article/view/5652/3203 PEMBERDAYAAN EKONOMI BERBASIS PRODUK LOKAL MELALUI PELATIHAN INOVASI PRODUK SIRUP MANGROVE BAGI IBU-IBU PKK. ''Journal Community Service Consortium, LPPM Universitas Ciputra Surabaya'' (2024)]
			*[https://jurnalperhotelan.petra.ac.id/index.php/hot/article/view/29336 Pengaruh Customer Perceived Risk, Product Quality, dan Service Standard Terhadap Purchase Intention pada Kalangan Masyarakat Jepang di Surabaya. ''Jurnal Manajemen Perhotelan'' (2024)]
			*Assessing The Effect of Learning Service Quality on Customer Retention Through Customer Satisfaction as Mediation Variable in The Culinary Study Program Bachelor Degree During The Covid-19 Pandemic. ''JAM: Jurnal Aplikasi Manajemen'' (2023)
			*[https://ejournal.unsrat.ac.id/index.php/jmbi/article/view/49385 THE EFFECT OF EFFORT EXPECTANCY, PERFORMANCE EXPECTANCY, AND SOCIAL INFLUENCE ON BEHAVIORAL INTENTION. STUDY ON THE IMPLEMENTATION OF A DIGITAL MENU AT WEDHANGAN ECHO, SURAKARTA.. ''JURNAL MANAJEMEN BISNIS DAN INOVASI (JMBI)'' (2023)]
			*[https://www.jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/3056 THE VALUE PROPOTITION CONCEPT IN HIGHER EDUCATION : HOW TO BUILD HYBRID CURRICULA UNIVERSITAS CIPUTRA CULINARY BUSINESS. ''IJEBAR'' (2022)]

			== Formal Educations ==
			{\| class="wikitable"
			!Year
			!Level
			!School/Institution/University
			\|-
			\|2015 - 2019
			\|S1
			\|Universitas Ciputra Surabaya
			\|-
			\|2020 - 2022
			\|S2
			\|Universitas Ciputra Surabaya

			\|}

Cis.integration at 01:15, 22 September 2025

2025-09-22T01:15:58Z

← Older revision		Revision as of 01:15, 22 September 2025
Line 7:		Line 7:
	}}		}}
	<p>Fabiola Leoparjo, S.Par., M.M. is a Lecturer in Universitas Ciputra. She joined Universitas Ciputra since 2022 and currently part of Tourism.</p>		<p>Fabiola Leoparjo, S.Par., M.M. is a Lecturer in Universitas Ciputra. She joined Universitas Ciputra since 2022 and currently part of Tourism.</p>
	~~== National Journal indexed by Sinta ==~~
	*Assessing The Effect of Learning Service Quality on Customer Retention Through Customer Satisfaction as Mediation Variable in The Culinary Study Program Bachelor Degree During The Covid-19 Pandemic. ''JAM: Jurnal Aplikasi Manajemen'' (2023)
	*[https://ejournal.unsrat.ac.id/index.php/jmbi/article/view/49385 THE EFFECT OF EFFORT EXPECTANCY, PERFORMANCE EXPECTANCY, AND SOCIAL INFLUENCE ON BEHAVIORAL INTENTION. STUDY ON THE IMPLEMENTATION OF A DIGITAL MENU AT WEDHANGAN ECHO, SURAKARTA.. ''JURNAL MANAJEMEN BISNIS DAN INOVASI (JMBI)'' (2023)]
	*[https://www.jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/3056 THE VALUE PROPOTITION CONCEPT IN HIGHER EDUCATION : HOW TO BUILD HYBRID CURRICULA UNIVERSITAS CIPUTRA CULINARY BUSINESS. ''IJEBAR'' (2022)]

Cis.integration: Created page with "{{Infobox Lecturer |fullname=Fabiola Leoparjo, S.Par., M.M. |picture=frameless |joined=2022 |major=Tourism |govposition=..."

2024-07-15T03:05:18Z

Created page with "{{Infobox Lecturer |fullname=Fabiola Leoparjo, S.Par., M.M. |picture=frameless |joined=2022 |major=Tourism |govposition=..."

New page

{{Infobox Lecturer
|fullname=Fabiola Leoparjo, S.Par., M.M.
|picture=[[File:Profile Picture Fabiola Leoparjo.jpg|frameless]]
|joined=2022
|major=[[Tourism]]
|govposition=[[Lecturer]]
}}
<p>Fabiola Leoparjo, S.Par., M.M. is a Lecturer in Universitas Ciputra. She joined Universitas Ciputra since 2022 and currently part of Tourism.</p>
== National Journal indexed by Sinta ==
*Assessing The Effect of Learning Service Quality on Customer Retention Through Customer Satisfaction as Mediation Variable in The Culinary Study Program Bachelor Degree During The Covid-19 Pandemic. ''JAM: Jurnal Aplikasi Manajemen'' (2023)
*[https://ejournal.unsrat.ac.id/index.php/jmbi/article/view/49385 THE EFFECT OF EFFORT EXPECTANCY, PERFORMANCE EXPECTANCY, AND SOCIAL INFLUENCE ON BEHAVIORAL INTENTION. STUDY ON THE IMPLEMENTATION OF A DIGITAL MENU AT WEDHANGAN ECHO, SURAKARTA.. ''JURNAL MANAJEMEN BISNIS DAN INOVASI (JMBI)'' (2023)]
*[https://www.jurnal.stie-aas.ac.id/index.php/IJEBAR/article/view/3056 THE VALUE PROPOTITION CONCEPT IN HIGHER EDUCATION : HOW TO BUILD HYBRID CURRICULA UNIVERSITAS CIPUTRA CULINARY BUSINESS. ''IJEBAR'' (2022)]

Fabiola Leoparjo - Revision history

Cis.integration at 08:34, 28 October 2026

Cis.integration at 01:15, 22 September 2025

Cis.integration: Created page with "{{Infobox Lecturer |fullname=Fabiola Leoparjo, S.Par., M.M. |picture=frameless |joined=2022 |major=Tourism |govposition=..."