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Vol. 1 No. 11 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Jurnal Ilmiah Pariwisata dan Bisnis November 2022

DOI: https://doi.org/10.22334/paris.v1i11

Published: 2022-11-30

Full Issue

All Articles PDF

Articles

Analisis penerapan standard purchase specification pengadaan bahan pangan kitchen the edge villa resort uluwatu Analysis of the edge villa resort uluwatu's standard purchase specification for food procurement

I Wayan Pande Aditya Martha

2958 -2972
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DOI : https://doi.org/10.22334/paris.v1i11.206
Penerapan hygiene dan sanitasi di dapur ocean grill restaurant the setai hotel miami, florida Application of hygiene and sanitation in the kitchen ocean grill restaurant the setai hotel miami, florida

I Gede Virya Dhammo Jaya Sentosa

2973 -2993
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DOI : https://doi.org/10.22334/paris.v1i11.207
Kualitas pempek dengan bahan dasar kulit buah naga mer ah Quality pempek with red dragon fruit peel

Kilang Godam Matura

2994 -3003
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DOI : https://doi.org/10.22334/paris.v1i11.208
Alternatif penggunaan gula palem sebagai pengganti gula pasir dalam pembuatan sponge cake kukus Alternative use of palm sugar as a substitute for granulated sugar in the manufacture of steamed sponge cake

Ni Luh Yuli Astini

3004 -3015
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DOI : https://doi.org/10.22334/paris.v1i11.209
Penerapan standar kebersihan fasilitas di area swan restoran pada masa pandemi covid – 19 Implementation of facility cleaning standards in the swan restaurant area during the covid-19 pandemic

Kadek Diah Puspa Utami

3016 -3037
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DOI : https://doi.org/10.22334/paris.v1i11.210
Analisis penyimpanan bahan makanan di lv8 resort Hotel food storage analysis at lv8 resort hotel

Ni Gusti Ayu Putu Levy Diana

3038 -3053
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DOI : https://doi.org/10.22334/paris.v1i11.211
Implementasi standar operasional prosedur dalam menangani tamu check in dan check out di the trans resort bali Implementation of standard operating procedures in handling guests check in and check out at the trans resort bali

I Gede Agus Mahendra

3054 -3070
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DOI : https://doi.org/10.22334/paris.v1i11.212
Penggunaan jamu sinom sebagai bahan pembuatan es krim Used of jamu sinom as an ingredientsin ice cream making

Kelvin Pratama

3071 -3098
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DOI : https://doi.org/10.22334/paris.v1i11.213
Substitusi tepung terigu dengan tepung millet dalam pembuatan pasta ravioli Substitution of wheat flour with millet flour in the making of ravioli

Duncan Siloam Susanto

3099 -3113
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DOI : https://doi.org/10.22334/paris.v1i11.214
Strategi pengembangan daya tarik wisata danau laet di desa subah kabupaten sanggau kalimantan barat Strategy development of lake laet tourism attraction in subah village, sanggau regency, west kalimantan

Ria Grisselda Patricia

3114 -3129
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DOI : https://doi.org/10.22334/paris.v1i11.217
Strategi pengembangan museum subak sebagai wisata edukasi di kabupaten tabanan Subak museum development strategy as educational tourism in tabanan regency

Bagus Patria Nata Kusuma

3130 -3135
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DOI : https://doi.org/10.22334/paris.v1i11.218
Fungsi protokol kesehatan pada kegiatan mice di bndcc nusa dua pada era new normal Health protocol functions in mice activities at bndcc nusa dua in the new normal era

Bayu Gilang Maulana, Komang Trisna Pratiwi Arcana, Utik Kuntariati

3136 -3148
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DOI : https://doi.org/10.22334/paris.v1i11.219
Pengaruh kualitas pelayanan dan harga makanan terhadap kepuasan tamu di revolver espresso The influence of service quality and food price on guest satisfaction at revolver espresso

I Kadek Kelvin Prayeska, Gede Yoga Kharisma Pradana, I Wayan Kiki Sanjaya

3149 -3165
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DOI : https://doi.org/10.22334/paris.v1i11.220
Pengaruh lingkungan kerja terhadap kinerja karyawan di bale udang mangengking kuta The influence of the work environment on performance employees at kuta mangengking shrimp bale

I Made Tedy Dwi Antara, I Wayan Kiki Sanjaya, Putu Dian Yuliani Paramita

3166 -3179
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DOI : https://doi.org/10.22334/paris.v1i11.221
Pengaruh brand image harga dan promosi terhadap keputusan pembelian di restoran martabak bang cabang tangerang Influence of brand image price and promotion on restaurant purchase decisions martabak bang tangerang branch

Mayang Mayang

3180 -3188
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DOI : https://doi.org/10.22334/paris.v1i11.222
Pengaruh motivasi dan lingkungan kerja terhadap kinerja karyawan di aston canggu beach resort The effect of motivation and work environment on employee performance at aston canggu beach resort

Ni Komang Ari Darmayanti, Denok lestari, Ni Made Rinayanthi

3189 -3208
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DOI : https://doi.org/10.22334/paris.v1i11.223
Analisis pola kerjasama reservation, reception, dan room attendant dalam penanganan tamu check-in dan check-out di hotel sheraton bali kuta resort Analysis of cooperation patterns of reservation, reception, and room attendant in handling guest check-in and check-out at hotel sheraton bali kuta resort

Ni Putu Purnama Sari, I Wayan Pantiyasa, I Made Hadi Purnantara

3209 -3226
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DOI : https://doi.org/10.22334/paris.v1i11.227
Pengaruh pelatihan kerja kompensasi dan kepemimpinan terhadap kinerja karyawan di artotel sanur bali Effect of work training compensation and leadership on performance employees at artotel sanur bali

Ni Wayan Diah Suarniti Dewi, I Wayan Pantiyasa, Ni Made Rinayanthi

3227 -3249
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DOI : https://doi.org/10.22334/paris.v1i11.228
Pengaruh pelatihan dan pengalaman kerja terhadap pengembangan karir karyawan di the samaya seminyak Effect of training and experience work on career development employees at the samaya seminyak

Priska Manuella Lodo Rohi, I Nyoman Gede Astina, Ni Wayan Mega Sari Apri Yani

3250 -3266
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DOI : https://doi.org/10.22334/paris.v1i11.229
Strategi membangun brand image dalam meningkatkan daya saing di humble espresso denpasar Strategy of building a brand image in increasing competitiveness in humble espresso denpasar

Putu Ayu Nadya Pradnyagita, Deden Ismail, Putu Eka Wirawan

3267 -3286
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DOI : https://doi.org/10.22334/paris.v1i11.230
Pengaruh kualitas pelayanan pramusaji terhadap kepuasan tamu di ma joly restaurant, the sandi phala hotel kuta The effect of quality of service service on guest satisfaction at ma joly restaurant, the sandi phala hotel kuta

Putu Dewi Juniantari, Made Arya Astina, Ni Putu Isha Aprinica

3287 -3298
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DOI : https://doi.org/10.22334/paris.v1i11.231