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Vol. 1 No. 1 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Jurnal Ilmiah Pariwisata dan Bisnis, Januari 2022

DOI: https://doi.org/10.22334/paris.v1i1

Published: 2022-01-31

Articles

Analisis potensi wisata dan strategi pengembangan daya tarik wisata pantai blue lagoon bali Analysis of tourism potential and development strategy of blue lagoon beach tourism attraction

Anisa Paramitha

1-23
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.1
Penerapan sop (standart operating procedure) butler di villa massilia Sop for implementation (standard operating procedure) butler at villa massilia

Anak Agung Ketut Krisman Adi

24-38
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.3
Implementasi standar operasional prosedur pramusaji dalam pelayanan lunch pasca pandemi covid-19 di lakeview hotel and restaurant kintamani Implementation standard operating procedures of waiter in lunch services of post covid-19 pandemic in lakeview hotel and restaurant kintamani

Ni Wayan Risma Pramesti

39-59
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.4
Keripik daun anggur sabagai inovasi oleh-oleh khas desa banjar kecamatan banjar kabupaten buleleng Grape leaf chips as a special innovation of banjar village banjar district buleleng regency

Ni Nyoman Nadya Pradnyandari

60-74
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.5
Subtitusi tepung terigu dengan tepung mocaf dalam pembuatan kerupuk kulit pangsit Subtitution of wheat flour with mocaf flour in making pangsit skin cracker

Sebastian Vieri

75-84
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.6
Pembuatan patty dengan bahan dasar kacang merah (phaseolus vulgaris. l) making a patty with red bean basic ingredient (phaseolus vulgaris. l) Making a patty with red bean based ingredients (phaseolus vulgaris. l) making a patty with red bean based ingredients (phaseolus vulgaris. l)

I Wayan Della Asdiana Putra

85-98
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.7
Zero-waste pengolahan kelapa penggunaan tumbung kelapa sebagai alternatif penambah rasa dalam pembuatan gelato Zero-waste coconut processing using coconut born as alternative flavor improvement in gelato making

Made Bima Bagus Prasetya

99-108
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.8
Pemanfaatan buah anggur sebagai bahan pembuatan taco Utilization of grapes as an ingredient in tacos

I Kadek Dwiky Bramasta Guna Kusuma

109-127
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.9
Pemanfaatan kulit anggur sebagai bahan teh herbal Utilization of grapeskin as herbal tea

I Putu Adi Pratama Putra

128-140
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.10
Pandemi covid-19 terhadap operasional food and beverages service di sabeen restaurant the haven bali seminyak The effect of the covid-19 pandemic on food and beverages service operations at sabeen restaurant the haven bali seminyak

Ni Putu Githa Indrayani

141-154
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.11
Kinerja karyawan human resources department pada masa pandemi covid-19 di hotel u paasha seminyak Performance of human resources department employees during the covid-19 pandemic at hotel u paasha seminyak

Ni Kadek Sintya Dwi Pradnyani

155-167
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.12
Integrasi chse (cleanliness, health, safety, environment sustainability) terhadap kepuasan dan loyalitas wisatawan domestik berkunjung ke green kubu café Integration of chse (cleanliness, health, safety, environment sustainability) to satisfaction and loyalty of domestic tourists visiting the green kubu cafe

Ni Made Ayu Natih Widhiarini

168-175
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.13
Strategi pemasaran untuk meningkatkan tingkat hunian kamar di tengah pandemic covid-19 di alaya resort ubud Marketing strategies to improve room occupation in the middle of the covid-19 pandemic at alaya resort ubud

Luh Made Saksiari

176-196
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.14
Strategi pemasaran pada masa pandemi covid-19 di hotel amaris teuku umar Marketing strategies during the covid-19 pandemic at the teuku umar amaris hotel

Ericko Mahendra Christiawan

197-205
- pdf
DOI : https://doi.org/10.22334/paris.v1i1.15