| Analisis potensi wisata dan strategi pengembangan daya tarik wisata pantai blue lagoon bali: Analysis of tourism potential and development strategy of blue lagoon beach tourism … A Paramitha Jurnal Ilmiah Pariwisata Dan Bisnis 1 (1), 1-23, 2022 | 11 | 2022 |
| Implementasi standar operasional prosedur pramusaji dalam pelayanan lunch pasca pandemi covid-19 di lakeview hotel and restaurant kintamani: Implementation standard operating … NWR Pramesti Jurnal Ilmiah Pariwisata Dan Bisnis 1 (1), 39-59, 2022 | 4 | 2022 |
| Strategi pemasaran pada masa pandemi covid-19 di hotel amaris teuku umar: Marketing strategies during the covid-19 pandemic at the teuku umar amaris hotel EM Christiawan Jurnal Ilmiah Pariwisata Dan Bisnis 1 (1), 197-205, 2022 | 3 | 2022 |
| Penerapan sop (standart operating procedure) butler di villa massilia: Sop for implementation (standard operating procedure) butler at villa massilia AAKK Adi Jurnal Ilmiah Pariwisata Dan Bisnis 1 (1), 24-38, 2022 | 3 | 2022 |
| Pemanfaatan buah anggur sebagai bahan pembuatan taco: Utilization of grapes as an ingredient in tacos IKDBG Kusuma Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 109-127, 2022 | 2 | 2022 |
| Strategi pemasaran untuk meningkatkan tingkat hunian kamar di tengah pandemic covid-19 di alaya resort ubud: Marketing strategies to improve room occupation in the middle of … LM Saksiari Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 176-196, 2022 | 2 | 2022 |
| Pemanfaatan kulit anggur sebagai bahan teh herbal: Utilization of grapeskin as herbal tea IPAP Putra Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 128-140, 2022 | 1 | 2022 |
| Zero-waste pengolahan kelapa penggunaan tumbung kelapa sebagai alternatif penambah rasa dalam pembuatan gelato: Zero-waste coconut processing using coconut born as alternative … MBB Prasetya Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 99-108, 2022 | | 2022 |
| Integrasi chse (cleanliness, health, safety, environment sustainability) terhadap kepuasan dan loyalitas wisatawan domestik berkunjung ke green kubu café: Integration of chse … NMAN Widhiarini Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 168-175, 2022 | | 2022 |
| Pembuatan patty dengan bahan dasar kacang merah (phaseolus vulgaris. l) making a patty with red bean basic ingredient (phaseolus vulgaris. l): Making a patty with red bean … IWDA Putra Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 85-98, 2022 | | 2022 |
| Subtitusi tepung terigu dengan tepung mocaf dalam pembuatan kerupuk kulit pangsit: Subtitution of wheat flour with mocaf flour in making pangsit skin cracker S Vieri Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 75-84, 2022 | | 2022 |
| Pandemi covid-19 terhadap operasional food and beverages service di sabeen restaurant the haven bali seminyak: The effect of the covid-19 pandemic on food and beverages service … NPG Indrayani Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 141-154, 2022 | | 2022 |
| Keripik daun anggur sabagai inovasi oleh-oleh khas desa banjar kecamatan banjar kabupaten buleleng: Grape leaf chips as a special innovation of banjar village banjar district … NNN Pradnyandari Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 60-74, 2022 | | 2022 |
| Kinerja karyawan human resources department pada masa pandemi covid-19 di hotel u paasha seminyak: Performance of human resources department employees during the covid-19 … NKSD Pradnyani Jurnal Ilmiah Pariwisata dan Bisnis 1 (1), 155-167, 2022 | | 2022 |
