Vol. 1 No. 5 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Penerapan metode first in first out (fifo) pada bahan makanan di hotel fairfield by marriot bali legian Application of the first in first out (fifo) method on food materials at fairfield hotel by marriot bali legian

  I Putu Rika Merta Andika

  1065-1080

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.75
• Penerapan protokol chse pada housekeeping the kayon resort & spa ubud di era new normal Implementation of the chse protocol in housekeeping the kayon resort & spa ubud in the new normal era

  Made Linda

  1081 -1093

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.76
• Analisis indeks minat terhadap perilaku konsumen laklak di bali rama kwanji Interest index analysis of consumer behavior of laklak in bali rama kwanji

  Ni Putu Erika Nanda Puspita Sari

  1094 -1103

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.77
• Penerapan hygiene sanitasi di dapur the cakra hotel bali selama masa pandemi covid-19 Implementation of sanitation hygiene in the kitchen of the cakra hotel bali during the covid-19 pandemic

  AA Ayu Trisna Kusumayanti

  1104 -1119

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.78
• Keripik berbahan dasar gonda Gonda-based chips

  Putu Agus Aditya Saputra Edy

  1120 -1137

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.79
• Implementasi hygiene sanitasi terhadap pengolahan bahan makanan di the brass restaurant Implementation of sanitation hygiene on food processing at the brass restaurant

  Kadek Mahadi Putra

  1138 -1154

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.80
• Pengaruh jenis garam terhadap rasa dari lawar ayam makanan khas bali The effect of salt types on the taste of lawar chicken traditional bali food

  Diva Chantika Rante

  1155 -1168

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.81
• Pengaruh substitusi tepung kacang arab terhadap kualitas kue brownies sebagai alteratif snack gluten-free The effect of arab flour substitution on the quality of brownies cake as a gluten-free snack alterative

  Mathilda Saulia Deborah Harianja

  1169 -1188

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.82
• Nasi goreng: food and wine pairing Fried rice: food and wine pairing

  Ni Kadek Jhiestany Nirmala Dewi

  1189 -1204

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.83
• Partisipasi masyarakat lokal dalam pengembangan daya tarik wisata kampung bena di desa tiwuriwu, kecamatan jerebu’u, kabupaten ngada ntt Participation of local communities in the development of tourism attraction of kampung bena in tiwuriwu village, jerebu'u district, ngada regency, ntt

  Veronika Petu

  1205 -1212

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i5.84