Vol. 1 No. 4 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Strategi pengembangan daya tarik wisata lembah arca sebagai objek wisata pemandian di desa adat tegenan kecamatan rendang kabupaten karangasem Strategy for development of tourism attraction of the arca valley as a bathing tourism object in the tegenan traditional village, rendang district, karangasem regency

  I Gede Arta Adi Candra

  716-734

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i4.52
• Pengaruh harga, fasiltas, dan kualitas pelayanan terhadap kepuasan pelanggan di tamarind mediterranean restaurant at nusa dua beach hotel & spa The effect of price, facilities, and quality of service on customer satisfaction at tamarind mediterranean restaurant at nusa dua beach hotel & spa

  A.A Kompyang Agus Wahyu Mahaputra

  735 -743

  • pdf
• Pengaruh kualitas pelayanan dan harga terhadap kepuasan tamu pada mulberry place restaurant di hotel seres springs resort & spa ubud The effect of quality of service amd price on customer sratisfaction at mulberry place restaurant di hotel seres springs resort & spa ubud

  I Gede Yudi Ardana

  744-751

  • pdf
• Analisis strategi pemasaran pasca gelombang kedua covid-19 di kopi kota canggu analysis of marketing strategies post the second wave of covid-19 in coffee canggu city

  I Gusti Arya Sutrisna Adinatha

  752-762

  • pdf
• Pengaruh pandemi covid-19 terhadap tingkat hunian kamar dan lama tinggal tamu di hotel the samaya ubud bali Effect of covid-19 pandemic on room occupancy rates and length of stay of guests at the samaya ubud bali hotel

  I Kadek Adi Setiawan

  763-778

  • pdf
• Pengaruh fasilitas, kualitas makanan, dan kualitas pelayanan terhadap kepuasan konsumen di seaweed resto canggu The effect of facility, food quality and quality of service on consumer satisfaction atseaweed resto canggu

  I Putu Randika Dyasa Permana

  779-785

  • pdf
• Pengaruh brand image dan kualitas pelayanan terhadap kepuasan konsumen di warung nasi ayam kedewatan ibu mangku cabang seminyak The effect of brand image and quality of service on consumer satisfaction at stop nasi ayam kedewatan ibu mangku seminyak branch

  Kadek Artha Juniawan

  786-799

  • pdf
• Pengaruh kualitas pelayanan terhadap kepuasan tamu hotel the haven bali seminyak The effect of service quality on guest satisfaction of the haven bali seminyak hotel

  Putu Indra Dika Cahyadi

  800-812

  • pdf
• Analisis menu a’la carte pada basilico retaurant di prama sanur beach hotel Analysis of the a'la carte menu in basilico retaurant at prama sanur beach hotel

  Quido I Made Dedy

  813-821

  • pdf
• Strategi pemasaran pada masa pandemi covid-19 di warung semesta ubud bali Marketing strategy during the covid-19 pandemic in stalls ubud bali universe

  Ufta Yuliasari Gustafi

  822-836

  • pdf
• Pengaruh kualitas pelayanan pramusaji dan lokasi terhadap kepuasan tamu pada above rooftop bar & restaurant di four points by sheraton bali seminyak The effect of waiter service quality and location on guest satisfaction at above rooftop bar & restaurant at four points by sheraton bali seminyak

  Hita Sumangala Udyoga

  837-853

  • pdf
• Upaya peningkatan rating ota (online travel agent) di atanaya hotel bali pada masa covid-19 Efforts to improve ota rating (online travel agent) at the atanaya bali hotel during covid-19

  Ni Wayan Rita Apsari

  854 -872

  • pdf
• Strategi promosi untuk meningkatkan tingkat hunian kamar pada era new normal di fivelements retreat bali Promotional strategies to improve room occupation in the new normal era in fivelements retreat bali

  Ni Putu Ratna Komala Dewi

  873 -887

  • pdf
• Penerapan hygiene dan sanitasi dalam penyajian makanan di era new normal di big slurp restaurant Implementation of hygiene and sanitation in food serving in the new normal era in big slurp restaurant

  Ni Luh Putu Sulistia Dewi

  888 -902

  • pdf
• Pengelolaan sumber daya manusia di the kayon resort ubud saat pandemi covid-19 Human resources management at the kayon resort ubud during the covid-19 pandemic

  Dewa Nyoman Alit Putra

  903-921

  • pdf
• Penggunaan kacang gude dan kacang merah sebagai pengganti kacang hijau dalam pembuatan isian bakpao The use of gude beans and red beans as a substitute of green beans in making background filling

  I Putu Juniarta Anggriawan

  922 -953

  • pdf
• Uji organoleptis kualitas mie berbahan dasar tepung terigu dengan mie bahan campuran tepung garut Organoleptic test of the quality of noodles based on wheat flour with mixed garut flour noodles

  Agustinus Yanuar Bramana Putra Bei

  954 987

  • pdf
• Pembuatan (bonya) “abon berbahan dasar pepaya” Making (bonya) shredded based from papaya

  Ni Luh Mira Astiti

  988 -1007

  • pdf
• Perbandingan kualitas brownies coklat dengan campuran wortel Quality comparison of chocolate brownies with carrot mix

  Sang Ayu Puspita Dewi

  1008 -1029

  • pdf
• Inovasi rasa pada keju vegetarian Innovation in vegetarian cheese

  Putu Elya Remantari

  1030 -1048

  • pdf
• Kualitas nugget berbahan dasar tahu Quality nuggets made from tofu

  I Made Rai Sanda Wijaya

  1058 -1064

  • pdf