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Vol. 1 No. 10 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Vol. 1 No. 10 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

DOI: https://doi.org/10.22334/paris.v1i10

Published: 2022-10-31

Full Issue

All Articles PDF

Articles

Standar operasional prosedur food & beverage product di simply social restaurant ubud di tengah pandemik covid-19 Standard operating procedure for food & beverage product at simply social restaurant ubud in the middle of the covid 19 pandemic

I Kadek Dodi Indrawan Febri

2584 -2600
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.180
Pembuatan stok di el_patio restaurant melia bali nusa dua Making stock at el_patio restaurant melia bali nusa dua

Dewa Yogi Buddhi Adnyana

2601 -2608
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.181
Penerapan standar operasional prosedur pelayanan kamar occupied oleh room attendant di hotel segara village sanur Implementation of standard operating procedures for room occupied by room attendant at hotel segara village sanur.

I Made Wirasatya

2609 -2622
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.182
Strategi pemasaran kisah coffee and tea di kota denpasar Marketing strategy kisah coffee and tea in denpasar city

I Gede Bayu Widhi Kurniawan

2623 -2636
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.183
Implementasi sop dalam penanganan lost and found di adiwana resort jembawan Sop implementation on handling lost and found in adiwana resort jembawan

Dewa Putu Bagus Ryanda Parawangsa

2637 -2645
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.184
Motivasi dan kendala kerja room attendant di hotel ibis budget bali seminyak Motivation and working constraints of room attendant at ibis budget bali seminyak hotel

Gede Mas Darma Yasa

2646 -2656
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.185
Pemanfaatan bunga telang dibandingkan daun pandan sebagai pewarna alami dalam proses pembuatan kelepon Utilization using eagle flower compared to pandan leaves as an ingridient in kelepon

Dewa Putu Agus Karang Mahendra

2657 -2673
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.186
Kualitas praline dengan bahan dasar gula aren bali dan kacang tanah The quality of praline made with balinese palm sugar and groundnut

Inkka Tantora Theodoroes

2674 -2683
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.187
Kualitas pembuatan pancake subtitusi tepung kacang hijau Quality of making mung bean flour substitute pancakes

Andri Tamin

2684 -2700
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.188
Pemanfaatan tepung biji nangka dalam pembuatan mi Utilization of jackfruit seed flour in noodle making

I Made Ardiana Putra

2701 -2711
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.189
Analisis menu a’la carte menggunakan metode menu engineering di pantai restoran kuta Analysis of the a'la carte menu using the method engineering menu at the beach restaurant kuta

I Gusti Ngurah Agung Hyangga Praditya, Made Gede Brihanala Putra

2712 -2720
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.190
Strategi promisi jajanan dodol di desa bondalem sebagai oleh-oleh khas buleleng Promotion strategy of dodol snacks in bondalem village as buleleng special gift

Defyartha Kepakisan Kepakisan, I Wayan Eka Mahendra

2721 -2743
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.191
Peranan sous chef dalam meningkatkan kinerja juru masak di padi kitchen ayana resort and spa bali The.role.of.the sous chef in.improving.the cook's performance at padi kitchen ayana resort and spa bali

Dwik Suwarnata Triana, I Made Darsana

2744 -2752
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.192
Persepsi wisatawan terhadap daya tarik wisata kuliner di kota pontianak, kalimantan barat pada era new normal Tourist perception of culinary tourism attraction in pontianak city, west kalimantan in the new normal era

Giovanni Dion

2753 -2762
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.193
Pengaruh kompensasi dan disiplin kerja terhadap kinerja karyawan di hotel plaza inn kendari The effect of compensation and work discipline on employee performance at hotel plaza inn kendari

Lolita Saraswati Puguh, Francisca Titing Koerniawaty

2763 -2785
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.194
Evaluasi strategi pemasaran untuk meningkatkan penjualan di restoran uma cucina pada masa pandemi covid-19 Marketing strategy evaluation for increase sales in uma cucina restaurants during the covid-19 pandemic

Anak Agung Trisna Rahayu

2786 -2806
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.195
Perbandingan penjualan antara penggunaan layanan pengantaran makanan online dan reguler serta persepsi konsumen di xiji merdeka denpasar Comparison of sales between the use of online and regular food delivery services and consumer perceptions at xiji merdeka

Crisly Purnomo

2807 -2823
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.196
Pengaruh kualitas produk dan pelayanan terhadap kepuasan konsumen di umah lokal coffee and roastery The influence of product quality and services on consumer satisfaction in local house coffee and roastery

Erma Putri Febriyanti

2824 -2837
DOI : https://doi.org/10.22334/paris.v1i10.197
Pengaruh lingkungan kerja dimasa pandemik covid 19 terhadap produktivitas kerja di hotel hilton garden inn bali ngurah rai airport The effect of the working environment during the covid-19 pandemic on work productivity at the hilton garden inn bali ngurah rai airport

Hari Maulana

2838 -2849
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.198
Pengaruh kualitas pelayanan pramusaji dan fasilitas terhadap kepuasan konsumen di capil beach grill and bar The effect of quality of service service and facilities for consumer satisfaction at capil beach grill and bar

I Gede Putrayasa

2850 -2867
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.199
Pengaruh motivasi dan komunikasi terhadap kinerja karyawan housekeeping di hard rock hotel bali The effect of motivation and communication on the performance of housekeeping employees at hard rock hotel bali

I Gede Suardana

2868 -2887
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.200
Pengaruh kepemimpinan dan motivasi terhadap kinerja karyawan pada hotel bali niksoma boutique beach resort The effect of leadership and motivation on hotel employee performance at bali niksoma boutique beach resort

I Kadek Yoga Putra Pratama, Ni Putu Ayuning Permatasari

2888 -2901
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.201
Analisis kepuasan pelanggan terhadap kualitas pelayanan pramusaji di the shed bali restaurant ubud Customer satisfaction analysis of quality of customer service at the shed bali restaurant ubud

I Putu Agus Angga Putra, Ni Wayan Astri Utami

2902 -2927
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.202
Pengaruh motivasi dan lingkungan kerja terhadap kinerja karyawan di aston denpasar hotel & convention center The influence of motivation and work environment on employee performance at aston denpasar hotel & convention center

Made Ayu Nilasari Putri, Anak Agung Istri Ari Parwati

2928 -2943
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.203
Inovasi hybrid event pada festival pekan gawai dayak untuk meningkatkan daya saing destinasi wiasata di pontianak, kalimantan barat Hybrid event innovation at gawai dayak week festival to improve the competitiveness of tourism destinations in pontianak, west kalimantan

Veneranda Novriyanti Bunga Lita

2944 -2957
- pdf
DOI : https://doi.org/10.22334/paris.v1i10.204