Vol. 1 No. 2 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Pengaruh media sosial terhadap minat berkunjung wisatawan ke daya tarik wisata sukawana sunrise The effect of social media on the interest of tourists visiting the attraction of sunrise variety tourism

  Ni Putu Ayu Listia Dewi

  276-285

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.18
• Kualitas sate lilit lacto ovo vegetarian menggunakan kulit bagian dalam pisang raja Quality of sate lilit lacto – ovo vegetarian using the inner skin of plantains

  I Putu Yudik Mahendra

  286-305

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.19
• Teh berbahan dasar daun kelor (moringa oleifera) (moringa oleifera based tea) Moringa oleifera based tea (moringa oleifera based tea)

  I Gusti Agung Gede Agastya Wicaksono

  306-320

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.20
• Implementasi proses rekrutmen dan seleksi karyawan di alamkulkul boutique resort Implementation of the employee recruitment and selection process at alamkulkul boutique resort

  Ida Ayu Jessica Putri Kemenuh

  321-335

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.21
• Pengaruh penerapan protokol kesehatan covid-19 terhadap kesehatan kerja karyawan di melia bali The effect of implementation of covid-19 health protocol on the occupational health of employees at melia bali

  Dodik Agus Ariputra

  336-348

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.22
• Strategi promosi dalam meningkatan penjualan kamar pada masa pandemi covid-19 di hotel sheraton bali kuta resort Promotional strategy to increase room sales during the covid-19 pandemic at sheraton bali kuta resort

  I Putu Septian Putra Widana

  349-360

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.23
• Penerapan standar operasional prosedur (sop) berdasarkan protokol cleanliness, health, safety & environmnetal sustainability oleh pramusaji di finns beach club Implementation of standard operating procedures (sop) based on cleanliness, health, safety & environmental sustainability protocols by waiters at finns beach club

  Putu Suryawan

  361-376

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.26
• Penerapan standar operasional prosedur (sop) protokol kesehatan covid-19 pramusaji di sabeen restoran the haven seminyak bali application Implementation of standard operating procedures (sop) for covid-19 waiter health protocols at sabeen restaurant the haven seminyak bali application

  I Made Arlan Mardiana Putra

  377-386

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.27
• Soto: pasangan makanan dan anggur Soto: food and wine pairing

  Ni Made Intan Kharisma Dewi

  387-399

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.28
• Penggunaan sari lidah buaya dalam pembuatan es krim The use of aloe vera in the making of ice cream

  I Komang Wiarta

  400-426

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.29
• Plant-based: inovasi mayonnaise tahu sutra plant based: silk tofu mayonnaise innovation

  Putu Pasek Yuda Wijaya Putra

  427-440

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i2.30