Vol. 1 No. 8 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Uji kualitas french baguette dengan tepung kedelai sebagai substitusi tepung terigu Quality test of french baguette with soybean flour as a wheat flour substitute

  Harley Davidson Dewa Saputra

  1936 -1954

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.132
• Kualitas nugget berbahan dasar jantung pisang Quality of nugget made from banana’s blossom

  Grace Emanuela Gunawan

  1955 -1964

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.133
• Kualitas mi bercampur rumput laut difortifikasi dengan kacang kedelai Quality noodles mixed with seaweed fortified with soybeans

  I Kadek Tanggun Heru Gunawan

  1965 -1978

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.134
• Kualitas es krim dengan kalaborasi kopi kintamani Quality ice cream with kintamani coffee collaboration

  I Wayan Dirga Yasa

  1979 -1988

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.136
• Abon ikan lele dengan kadar lemak yang rendah dan varian level pedas Shredded catfish with low fat content and spicy level variant

  Dewa Gede Aditya Sudarsana

  1989 -2000

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.137
• Peranan room attendant dalam upaya menerapkan standar operasional prosedur pembersihan kamar tamu di the kayon resort Room attendant's role in implementing standard operating procedures for guest room cleaning at the kayon resort

  Dewa Gede Dwika Widarta

  2001 -2010

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.138
• Upaya supervisor dalam meningkatkan kualitas pelayanan pramusaji di husk restoran the royal beach seminyak bali Supervisor's efforts in improving the quality of waitress service at husk restaurant the royal beach seminyak bali

  I Putu Trianata

  2011 -2033

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.139
• Analsis kebutuhan jumlah pramusaji pada tanarasa restaurant di tanadewa resort & spa Analysis of the number of waiters needs at tanarasa restaurant at tanadewa resort & spa

  Ni Komang Juniastuti

  2034 -2053

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.140
• Analisis tingkat kepuasan terhadap pelayanan “drive thru” menurut para konsumen di restoran mc’donalds nangka gatsu barat denpasar Analysis of satisfaction levels with "drive thru" services according to consumers at mcdonald's restaurants

  Putu Mika Maradiana

  2054 -2071

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.141
• Strategi pengembangan wisata spiritual candi purwo kabupaten banyuwangi, jawa timur Spiritual tourism development strategy purwo temple banyuwangi regency, east java

  Fitri Widyana Jayanti

  2072 -2090

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.142
• Analisis persepsi wisatawan terhadap potensi wisata di desa wisata kamasan klungkung Tourist perception analysis of tourism potential in kamasan tourism village klungkung

  Ni Kadek Leni Lestari

  2091 -2102

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.143
• Pengaruh kualitas pelayanan dan produk terhadap kepuasan konsumen di naughty nuri’s warung seminyak The effect of service and product quality on consumer satisfaction at naughty nuri's warung seminyak

  Anak Agung Ngurah Arindra Kusuma

  2103 -2118

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.144
• Strategi pemasaran dalam meningkatkan tingkat hunian kamar pada hotel asri melawi selama masa pandemi covid-19 Marketing strategies to improve room occupation at the asri melawi hotel during the covid-19 pandemic

  Beni Setiawan Sanjaya

  2119 -2135

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.145
• Pengaruh kepemimpinan dan disiplin kerja terhadap kinerja karyawan pada front office department di the seminyak beach resort and spa The effect of leadership and work discipline on employee performance on the front office department at the seminyak beach resort and spa

  Bhartemius Prasaja

  2136 -2152

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.146
• Strategi promosi jajanan dodol di desa bondalem sebagai oleh-oleh khas buleleng Promotion strategy of dodol snacks in bondalem village as buleleng's traditional solutions

  Defyartha Kepakisan

  2153 -2164

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.147
• Implementasi program chse (cleanliness, health, safety and environment sustainability) terhadap pelatihan karyawan di courtyard by marriott bali nusa dua resort Implementation of the chse (cleanliness, health, safety and environment sustainability) program for employee training at courtyard by marriott bali nusa dua resort

  Godlief Christian Dimara

  2165 -2181

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.148
• Pengaruh kepemimpinan, budaya organisasi, motivasi terhadap kinerja pegawai di hotel prama sanur beach bali Effect of leadership, culture organization, motivation to performance staff at hotel prama sanur beach bali

  I Wayan Gede Wiana

  2182 -2201

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.149
• Pengaruh produk, harga dan tempat terhadap kepuasaan tamu di cafe juna pantai sanur Influence of product, price and place on guest satisfaction at cafe juna sanur beach

  Mia Simatupang

  2202 -2215

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.150
• Pengaruh bauran promosi terhadap keputusan pembelian pada la prissa kitchen The effect of the promotion mix on decisions purchase at la prissa kitchen

  Ni Made Dinda Aprilia

  2216 -2230

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.151
• Strategi pemasaran muntigs bar and restaurant nusa lembongan dalam meningkatkan penjualan di masa pandemi covid-19 Your muntigs bar marketing strategy nusa lembongan restaurant in increase sales in covid-19 pandemic time

  Ni Putu Elma Mutiara Dewi

  2231 -2245

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.152
• Strategi pemasaran dalam meningkatkan penjualan di braud café Marketing strategies in improving sales at braud cafe

  Ni Putu Tia Pratiwi Arta

  2246 -2263

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i8.153