Vol. 1 No. 1 (2022): Dec 2022

Articles

• Optimizing food costs through menu engineering, portion control, supplier negotiations, waste reduction, and technology integration

  Adinda Oktaviani Bendesa, Ni Nyoman Sri Astuti, I Ketut Astawa, Budi Susanto, I Made Bram Sarjana

  1-13

  DOI : https://doi.org/10.58881/jcmts.v1i1.3
  

  Abstract View: 357

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• Implementation of direct marketing in an effort to increase MICE customer loyalty

  Farouk Fuadi, Budi Susanto, I Nyoman Rajin Aryana

  14-20

  DOI : https://doi.org/10.58881/jcmts.v1i1.5
  

  Abstract View: 555

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• Implementasi green marketing pada FiPuA

  Ni Made Utari Tisna Angela, Majid Wajdi, Ida Bagus Sanjaya, Siti Arbainah

  21-35

  DOI : https://doi.org/10.58881/jcmts.v1i1.1
  

  Abstract View: 948

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• Fenomena wisata minat khusus berbasis pink tourism: studi kasus di M.Bar

  Sarah Geraldine Wullur, I Nyoman Arto Suprapto, Ida Bagus Gde Pranatayana

  36-43

  DOI : https://doi.org/10.58881/jcmts.v1i1.6
  

  Abstract View: 586

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• Meningkatkan hunian hotel dan kepuasan pelanggan melalui strategi reservasi online yang efisien dan inovatif

  Si Luh Made Krisnayanti, Ni Luh Eka Armoni, Lien Darlina, Selvie Ratna Ivone Mandang

  44-54

  DOI : https://doi.org/10.58881/jcmts.v1i1.4
  

  Abstract View: 280

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