Vol. 1 No. 3 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Penerapan cleanliness, health, safety & environmental sustainability (chse) di sumampan restoran the wakanda resort a pramana experience Implementation of cleanliness, health, safety & environmental sustainability (chse) at the sumampan restaurant the wakanda resort a pramana experience

  I Wayan Gde Sastra Wedhana

  441-451

  • pdf
• Penerapan protokol chse di fairfield by marriott bali kuta pada masa era new normal Implementation of the chse protocol in fairfield by marriott bali kuta in the new normal era

  I Gede Fandi Resta

  452-472

  • pdf
• Analisis service quality di kuwarasan a pramana experience selama pandemi covid-19 Service quality analysis in kuwarasan a pramana experience during the covid-19 pandemic

  Ni Putu Vera Viona Cantika Putri

  473-495

  • pdf
• Strategi pemasaran wisatawan domestik saat pandemi covid-19 di champlung mas hotel & resort legian bali Marketing strategies of domestic tourists during the covid-19 pandemic in champlung mas hotel & resort legian bali

  Ni Kadek Tatik Melayanti

  496-516

  • pdf
• Implementasi penanganan keluhan tamu pada masa pandemi covid-19 di ancak restaurant Implementation of handling guest complaints during the covid-19 pandemic at ancak restaurant

  Ni Putu Aryi Krisvita Dewi

  517-531

  • pdf
• Strategi bertahan pada masa pandemi covid-19 di hotel banyualit spa’n resort Survival strategies in the time of the covid-19 pandemic at banyualit spa'n resort hotel

  Putu Milanda Putri Agnisya

  532-551

  • pdf
• Olahan manisan kering berbahan dasar cabai lombok Dry candy processed based on lombok chilli

  Komang Rifka Agustini

  552-565

  • pdf
• Kualitas abon berbahan dasar bengkuang Quality of abon made from jicama

  I Gede Astika Yasa

  566-576

  • pdf
• Tortilla chips dengan biji matahari sebagai pengganti jagung Tortilla chips with sun seed as a corn substitute

  I Gede Lanang Suryawan

  577-593

  • pdf
• Strategi pemasaran pada masa pandemi covid-19 di green kubu restoran tegallalang Marketing strategies during the covid-19 pandemic in green kubu, tegallalang restaurant

  I Komang Tedi Gunawan

  594-606

  • pdf
• Pengaruh kepemimpinan, motivasi dan lingkungan kerja terhadap kinerja karyawan di legian beach hotel Effect of leadership, motivation and work environment on employee performance at legian beach hotel

  Benediktus Francis Aji Tasi

  607-612

  • pdf
• Strategi bertahan pada masa pandemi covid-19 di restoran warong ma’em umalas kerobokan Survival strategies in the times of the covid-19 pandemic at warong ma'em umalas restaurant kerobokan

  Geo Wahyu Langgarditha

  613-621

  • pdf
• Strategi pemasaran di coffee tempo duiu pada era new normal Marketing strategies in tempo coffee in the new normal era

  I Gusti Agung Gede Ianang Satriadi

  622-629

  • pdf
• Pengaruh lingkungan kerja dan budaya organisasi terhadap kinerja karyawan di ayodya resort bali Effect of work environment and organizational culture on employee performance at ayodya resort bali

  I Kadek Dwipa Nitadarma

  630-645

  • pdf
• Pengaruh tingkat pendidikan dan pengalaman kerja terhadap kinerja karyawan di astagina resort and spa legian The effect of education level and work experience on employee performance at Astagina Resort and Spa Legian

  I Kadek Ivan Teguh Laksana

  646-655

  • pdf
• Pengaruh harga dan pelayanan terhadap kepuasan tamu di the square restaurant The effect of price and service on guest satisfaction at the square restaurant

  I Putu Moka Widana

  656-666

  • pdf
• Penerapan standard operating procedure room service di nandini jungle resort & spa Application of standard operating procedure room service at Nandini Jungle Resort & Spa

  I Wayan Surya Pramesta

  667-680

  • pdf
• Pengaruh kualitas produk minuman kopi terhadap kepuasan konsumen di patron coffee bali The influence of the quality of coffee drink products on consumer satisfaction at patron coffee bali

  Ida Bagus Putu Ananda Kusuma

  681-696

  • pdf
• Analisis strategi pemasaran dalam upaya meningkatkan penjualan pada masa pandemi covid-19 di warung bintangbali, ubud Analysis of marketing strategies in an effort to increase sales during the covid-19 pandemic at the Bintangbali stall, Ubud

  Linda Claudya

  697-715

  • pdf