PUTU GIRI KUSUMA WARDANA; TRIANASARI TRIANASARI; NI LUH HENNY ANDAYANI. Analisis Pemanfaatan Bahan Lokal dalam Konsep Sustainable Menu Hotel Raffles Bali. JURNAL EKONOMI BISNIS DAN MANAJEMEN, [S. l.], v. 4, n. 2, p. 522–534, 2026. DOI: 10.59024/jise.v4i2.2311. Disponível em: https://jurnal.alimspublishing.co.id/index.php/JISE/article/view/2311. Acesso em: 6 aug. 2026.