TRISDAYANTI, Ni Putu Eka; ATMAJA, I Made Purwa Dana; HENDRAYANA, Made. Evaluation of the implementation of the HACCP system in the kitchen of Conrad Bali: A case study of food safety management in the hospitality industry. Journal of Tourism, Culinary, and Entrepreneurship (JTCE), [S. l.], v. 6, n. 1, p. 80–92, 2026. DOI: 10.37715/jtce.v6i1.6361. Disponível em: https://journal.uc.ac.id/index.php/JTCE/article/view/6361. Acesso em: 30 apr. 2026.