Vol. 1 No. 9 (2022): Jurnal Ilmiah Pariwisata dan Bisnis

Articles

• Kualitas adonan pizza dengan bahan campuran tepung biji nangka The quality pizza dough with a mixture jackfruit seed flour

  Masandi Masandi

  2264 -2281

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.155
• Penambahan ekstrak bunga telang sebagai pewarna alami dalam pembuatan klepon The addition of butterfly pea flowers extrack as a natural dye in the manufacture of klepon cake

  Ni Made Ade Sintiya Dewi

  2282 -2291

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.156
• Manfaat kaviar buatan berbahan dasar agar - agar dan balsamic bagi vegetarian Benefits of artificial caviar made from jelly dan balsamic for vegetarians

  Anggita Febriani

  2292 -2298

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.157
• Gluten free product tepung singkong sebagai alternatif pembuatan dessert box pandan Gluten free product cassava flour as an alternative for making pandan dessert boxes

  Putu Cintia Anggareta

  2299 -2317

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.158
• Kombinasi sajian jepang & amerika dalam bentuk burger sushi Combination of japanese & american services in the form of sushi burger

  I Gede Agus Suarnada

  2318 -2325

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.159
• Analisis prosedur penyimpanan bahan makanan dimain kitchen sankara resort ubud Analysis of grocery storage procedures at dimain kitchen sankara resort ubud

  I Made Bagus Pebriawan

  2326 -2343

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.160
• Kualitas selai berbahan dasar salak pondoh dengan sari bunga telang (clitoria ternatea) Quality jam made from salak pondoh with butterfly pea extract (clitoria ternatea)

  Ni Komang Kristiani

  2344 -2356

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.161
• Kualitas es krim berbahan campuran loloh daun jarak pagar Quality of ice cream made from a mixture of extract jatropha leaves

  I Kadek Arya Darmawan

  2357 -2378

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.162
• Uji organoleptis perbedaan kualitas selai berbahan dasar selai lidah buaya (aloe vera) berdasarkan kandungan gula Organoleptic test differences in quality of jam made from aloe vera based on sugar content

  Eko Prakoso

  2379 -2394

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.163
• Analisis daya tarik wisata terhadap minat berkunjung ulang wisatawan (studi kasus kawasan pantai sanur) Analysis of tourism attraction on tourists' return visit (case study of sanur beach area)

  Raja Damai Sejahtera Waruwu

  2395 -2405

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.164
• Pengaruh motivasi dan pelatihan terhadap kinerja karyawan di the one legian hotel The effect of motivation and training on the performance of employees at the one legian hotel

  Furqhan Arief Suda Wiweka Ali

  2406 -2421

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.165
• Pengaruh pelatihan dan pengalaman kerjaterhadap produktivitas kerja karyawan pada discovery kartika plaza hotel bali The effect of training and work experience on employee work productivity on discovery kartika plaza hotel bali

  I Komang Tobi Sutya Andika

  2422 -2444

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.166
• Konsep pelestarian lingkungan melalui implementasi green hotel di akasha villa & restaurant The concept of environment conservation through green hotel implementation at akasha villa & restaurant

  I Putu Yuda Hartawan

  2445 -2466

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.167
• Pengaruh kualitas makanan dan pelayanan terhadap kepuasan tamu lokal di fontana hotel bali pada era new normal (studi kasus di portabella restoran) Influence of food quality and service for guest satisfaction local in fontana hotel bali in the new normal era (case study at portobella restaurant)

  Komang Wisnu Suyoga

  2467 -2480

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.168
• Pengaruh kepemimpinan dan motivasi terhadap produktivitas kerja dengan kinerja karyawan front office di padma resort legian The effect of leadership and motivation on work productivity with employee performance front office at padma resort legian

  Meicen Maharani Sumampau Guyana

  2481 -2488

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.173
• Analisis menu engineering dalam upaya meningkatkan minat pembelian konsumen di mesari warung ubud Engineering menu analysis in effort increasing consumer purchase interest in mesari warung ubud

  Ni Kadek Wira Adnyani

  2489 -2514

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.174
• Strategi pemasaran pada masa pandemi covid-19 di hotel 100 sunset kuta Marketing strategy in the times covid-19 pandemic at 100 sunset kuta hotel

  Ni Komang Yuniantari, Ni Wayan Yani

  2515 -2531

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.175
• Pengaruh pemasaran melalui media sosial dan harga kamar terhadap minat wisatawan untuk menginap di umah hoshi villa Marketing effect through social media and room prices on tourist interest to stay at hoshi villa house

  Ni Made Nila Dwiyanti, Ni Luh Putu Yayang Rahmanita

  2532 -2549

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.176
• Analisis strategi pemasaran dalam meningkatkan penjualan kamar di fame hotel sunset road bali Internal marketing strategy analysis increase room sales in fame hotel sunset road bali

  Ni Made Pipin Oktaviyanti, I Wayan Sukanadi

  2550 -2560

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.177
• Pengaruh kualitas pelayanan dan harga terhadap kepuasan tamu di hotel maya ubud resort & spa The effect of service quality and price on guest satisfaction at hotel maya ubud resort & spa

  Sang Ayu Widya Wahyuni, Ni Wayan Maryuni Erawati

  2561 -2575

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.178
• Partisipasi masyarakat dalam kegiatan kepariwisataan di desa wisata pujon kidul malang Community participation in tourism activities in pujon kidul tourism village malang

  Eva Amela Putri

  2576 -2583

  • pdf

  DOI : https://doi.org/10.22334/paris.v1i9.179