Vol. 1 No. 7 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Analisa kepuasan konsumen terhadap kinerja pramusaji di titik temu coffee seminyak kuta bali Customer satisfaction analysis of service performance at the coffee meeting point of seminyak kuta bali

  Anak Agung Ngurah Dananjaya

  1657-1667

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.109
• Pengaruh kepemimpinan dan komunikasi terhadap produktivitas karyawan pada the mill restaurant Effect of leadership and communication on employee productivity in the mill restaurant

  Bhefan Tedjo

  1668 -1682

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.111
• Pengaruh online travel agent (ota) traveloka terhadap tingkat hunian kamar pada hotel calista beach baubau The effect of traveloka's online travel agent (ota) on room occupancy rates at hotel calista beach baubau

  Galuh Angger Adji Putro

  1683-1700

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.112
• Pengaruh beban dan lingkungan kerja terhadap kinerja karyawan di hotel plataran ubud Effect of load and work environment on employee performance at hotel plataran ubud

  Gusti Ayu Amandawati

  1701 -1706

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.113
• Pengaruh customer experience dan kualitas pelayanan terhadap keputusan tamu berkunjung kembali ke woobar w bali – seminyak The effect of customer experience and quality of service on the decision of guests to return to woobar w bali – seminyak

  Handika Aryanatha

  1707 -1718

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.115
• Pengaruh motivasi dan lingkungan kerja terhadap kinerja karyawan di legian village hotel The effect of motivation and work environment on employee performance at legian village hotel

  I Kadek Dwi Arta Pratama

  1719 -1731

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.116
• Pengaruh pelayanan prima dan harga terhadap loyalitas pelanggan di puri gangga resort The effect of excellent service and prices on customer loyalty at puri gangga resort

  I Kadek Dwi Premana

  1732 -1749

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.117
• Pengaruh desain interior & atmosfer restoran terhadap loyalitas pelanggan restoran nilo coffee & croissant The effect of restaurant interior & atmosphere design on customer loyalty of nilo coffee & croissant restaurant

  Lynette Antonia

  1750 -1765

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.119
• Pengaruh pandemi covid-19 terhadap tingkat hunian kamar hotel di sanur bali The effect of the covid-19 pandemic on hotel room occupation in sanur bali

  Ni Putu Rinda Pradnyasuari

  1766 -1774

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.120
• Pengaruh kualitas produk makanan terhadap kepuasan pelanggan di skai restoran hotel padma resort legian the effect of food product quality on customer satisfaction at skai restaurant hotel padma resort legian

  Putu Yuli Wulandari

  1775 -1789

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.121
• upaya executive chef dalam meningkatkan kinerja karyawan food production deparment di capella ubud bali executive chef efforts to improve performance of food production department employees in capella ubud bali

  I Wayan Pendi Wiguna

  1790 -1801

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.122
• Analisis penyimpanan minuman di rhythm and rumble boutique hostel canggu Beverage storage analysis at rhythm and rumble boutique hostel canggu

  I Komang Dani Satria Anggareksa

  1802 -1814

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.123
• Peranan chef de partie dalam penerapan hygiene dan sanitasi di hotel four points by sheraton bali kuta The role of chef de partie in the application of hygiene and sanitation at the hotel four points by sheraton bali kuta

  Ni Putu Mela Cahyani

  1815 -1823

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.124
• Substitusi tepung terigu dengan tepung kedelai hitam dalam pembuatan kulit tortilla Substitution of wheat flour with black soybean flour in making tortilla skin

  Crysti Anggelica

  1824 -1847

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.125
• Pemanfaatan kunyit asam sebagai bahan dasar sorbet The use of tumeric and tamarind as an ingredient of sorbet

  Ni Putu Mutiara Kasih

  1848 -1864

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.126
• Pemanfaatan daun daluman terhadap pembuatan es krim Utilization of daluman leaves for making ice cream

  Humbertus Anak Agung Gede Yoga Mahendra

  1865 -1884

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.127
• Penggunaan selai cabai merah besar (capsicum annuum l) sebagai pengganti selai nanas (ananas comosus l) pada isian kue nastar Utilization of large red chili jam (capsicum annuum l) as a subtitude for pineapple jam (ananas comosus l) in nastar cake filling

  Wika Jovano

  1885 -1900

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.128
• Kualitas donat dengan penambahan nasi putih sebagai bahan pelembut Donuts quality with the addition of white rice as softener

  M. Rivaldi Putra

  1901 -1910

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.129
• Kualitas jamu kunyit putih berbahan campuran temu mangga The quality of white turmeric herbal medicine with a mixture of mango ginger

  Laurensia Wilhelmina Hartono

  1911 -1921

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.130
• Pemanfaatan jus belimbing wuluh dalam proses seasoning pada pembuatan ikan tuna Utilization of averrhoa bilimbi l. juice in the seasoning process for making tuna

  Made Surya Kresnadana

  1922 -1935

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i7.131