Vol 3 No 2 (2020)

DOI: https://doi.org/10.23887/jmpp.v3i2
Diterbitkan: 2020-10-04

Articles

  • Strategi Peningkatan Keterampilan Pramusaji di Makase Restaurant

    Ida Ayu Kade Winda Wikantini, Nyoman Dini Andiani
    42-50
    DOI: https://doi.org/10.23887/jmpp.v3i2.28992

  • Evaluasi Penerapan Standar Operasional Prosedur Dan Strategi Peningkatan Kualitas Layanan Di Envy Restaurant Hotel Holiday Inn Resort Baruna Bali

    I Komang Didik Setiawan, Putu Indah Rahmawati
    51-57
    DOI: https://doi.org/10.23887/jmpp.v3i2.29076

  • Analisis Proses Rekrutmen Daily Worker pada Holiday Inn Express Baruna Bali

    Ni Made Priartini, Putu Indah Rahmawati
    58-68
    DOI: https://doi.org/10.23887/jmpp.v3i2.29077

  • Strategi Peningkatan Kualitas Barista dan Bartender di Hotel Four Points By Sheraton Bali Seminyak

    Ida Ayu Putu Mega Pramita, I Putu Gede Parma
    69-77
    DOI: https://doi.org/10.23887/jmpp.v3i2.29078

  • Upaya Meningkatkan Kebersihan Area Bar di Food And Beverage Service Department Holiday Inn Resort Baruna Bali

    Kadek Dwiky Indra Udayana, Ni Made Ary Widiastini
    78-85
    DOI: https://doi.org/10.23887/jmpp.v3i2.29080