Journal of Applied Sciences in Travel and Hospitality最新文献_第5页

Factors Affecting Tourist’s Decision to Stay at The Sakala Resort Bali 影响游客决定留在巴厘岛萨卡拉度假村的因素

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2020-09-01 DOI: 10.31940/jasth.v3i2.1944

N. Prasetia, I. Sari, I. R. Aryana

{"title":"Factors Affecting Tourist’s Decision to Stay at The Sakala Resort Bali","authors":"N. Prasetia, I. Sari, I. R. Aryana","doi":"10.31940/jasth.v3i2.1944","DOIUrl":"https://doi.org/10.31940/jasth.v3i2.1944","url":null,"abstract":"This research aims to determine the right strategy based on factors analysis to attract tourists to stay at The Sakala Resort Bali. The problem of this research is to find out the factors attracting tourist to stay at The Sakala Resort Bali and the strategy to improve number of tourists. Sample selection of 91 respondents with probability sampling technique using simple random. Data processing was done by SPSS software version 23.0 for Windows. Analysis techniques used are factor analysis. The results showed that there are five factors affecting the decision of tourists to stay at The Sakala Resort Bali. These factors are branding, guarantee, environment, service quality, and expectation factor. The cumulative of the 5 factors is 64.616% and the accuracy of the model obtained by 43.0% with the residual 57%. The most dominant factor affects the level of customer satisfaction is the branding factor that has the highest total variant consisting of 5 variables such as the hotel name is well known, various room types, hotel has swimming pool & supporting facilities, affordable room rates, competitive room rates, and Information from the website is quite comprehensive. The strategy that can be implemented was based on the variables and each factor.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"38 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133376860","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 2

Analysis of Marketing Mix Strategies in Increasing Room Revenue on Grand Inna Kuta Bali 巴厘岛库塔大酒店客房收入增长的营销组合策略分析

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2020-09-01 DOI: 10.31940/jasth.v3i2.2038

Bibit Bintang Bithara, I. Astawa, Nyoman Rajin Aryana, Made Ruki

{"title":"Analysis of Marketing Mix Strategies in Increasing Room Revenue on Grand Inna Kuta Bali","authors":"Bibit Bintang Bithara, I. Astawa, Nyoman Rajin Aryana, Made Ruki","doi":"10.31940/jasth.v3i2.2038","DOIUrl":"https://doi.org/10.31940/jasth.v3i2.2038","url":null,"abstract":"This study discusses strategies in increasing revenue at Grand Inna Kuta with marketing mix. The purpose of this study was to analyze the strengths and weaknesses of the marketing strategies adopted by Grand Inna Kuta. The number of respondents used was 16 respondents, with a purposive sampling data collection technique. The method of primary data collection with a focus group discussion (FGD) method by involving several people from sales and marketing at Grand Inna Kuta. The analysis technique used is the SWOT analysis technique (Strengths, Weaknesses, Opportunities, and Threats). The results showed that 7 internal indicators that become strengths, and 4 internal indicators that become weaknesses. On the other hand, there are 3 external indicators that are opportunities, and there are 3 external indicators that threats. In the SWOT matrix analysis technique, there are 2 strategies were obtained to maximize strength and opportunity there are intensify the promotion to government market, and intensify the room packages based on the current season. Two strategies to maximize strengths to minimize threats which are adjust the room price to make it lower, and focus on the current target market. Two strategies to maximize opportunities by minimizing weaknesses which are rejuvenate or repair the room ambiance, and technology for paying method. Four strategies to minimize challenges and weaknesses contains of increase evaluating of the staff to work by giving rewards, train more about the skill quality for the staff, create support package, and make a promotion on airline.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"10 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-09-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124032248","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

ALTERNATIVE DIGITAL PROMOTION AT W BALI - SEMINYAK 在w Bali - seminyak的替代数字推广

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2020-03-31 DOI: 10.31940/jasth.v3i1.1412

Ni Luh Cahaya Erani, Politeknik Negeri Bali, B. Susanto, I. D. G. A. Pemayun

{"title":"ALTERNATIVE DIGITAL PROMOTION AT W BALI - SEMINYAK","authors":"Ni Luh Cahaya Erani, Politeknik Negeri Bali, B. Susanto, I. D. G. A. Pemayun","doi":"10.31940/jasth.v3i1.1412","DOIUrl":"https://doi.org/10.31940/jasth.v3i1.1412","url":null,"abstract":": This research is conducted to find out the application of alternative digital promotion at W Bali - Seminyak because in the last three years, there was a fluctuation of room occupancy especially from online booking. Objectives of this research are to formulate promotion strategy of W Bali – Seminyak, especially digital promotion that can be applied by the hotel to achieve the occupancy target. The method in this research used observation, interview, questionnaire and documentation with 7 key informants from sales and marketing department. The data in this research is analyzed by using the combination of qualitative and quantitative analysis; IFAS (Internal Factor Analysis Summary), EFAS (External Factor Analysis Summary), IE (Internal-External) Matrix, SWOT (Strengths Weaknesses Opportunities Threats) and QSPM (Quantitative Strategic Planning Matrix).The results of IFAS matrix shows that the major strength is the hotel provides complete information at hotel website, social media, brochure, magazine and newspaper, meanwhile the weakness is the hotel does not have its own magazine. The EFAS matrix shows if one of the opportunity is level of safety in Bali is conducive and the threats are many similar hotels around Seminyak area which offer lower price. The SWOT analysis gives 8 alternatives digital promotion with the highest TAS (Total Attractive Score) is 99,32. Thus, the main strategy recommended is developing special package with affordable price in low season. The results are expected could be used by the hotel management to develop the digital promotion strategy theoretically and enrich the reference especially on promotion strategy.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"70 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116546403","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ANALYSIS OF THE RECEPTIONIST SERVICE QUALITY ON GUEST SATISFACTION AT HARPER KUTA HOTEL 哈珀库塔酒店接待员服务质量对客人满意度的影响分析

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2020-03-31 DOI: 10.31940/jasth.v3i1.1807

A. T. Putra, Politeknik Negeri Bali, N. Astuti, Ni Ketut Bagiastuti

{"title":"ANALYSIS OF THE RECEPTIONIST SERVICE QUALITY ON GUEST SATISFACTION AT HARPER KUTA HOTEL","authors":"A. T. Putra, Politeknik Negeri Bali, N. Astuti, Ni Ketut Bagiastuti","doi":"10.31940/jasth.v3i1.1807","DOIUrl":"https://doi.org/10.31940/jasth.v3i1.1807","url":null,"abstract":"This research is based on the importance of the role of the receptionist as a brand image of a hotel in terms of first impressions and final impressions for guests who stay overnight. Services provided to guests are expected to be able to meet expectations or even exceed them. This research is intended to measure and analyze the quality of receptionist services to guest satisfaction at Harper Kuta Hotel, using servqual method to check the gap both partially and simultaneously. By using servqual which is used as 16 indicators X, against the Overall of Guest Satisfaction, Customer Loyalty. The average expectation of respondents is 3.60 is higher than the average of perception in 3.52, means that the service quality is not meet the expectation from customers. Respondents were determined by random sampling method and with the method of determining the number of samples using the Slovin method, the number of respondents was 99 respondents. The data analysis technique used is validity test, reliability test, servqual method and data processing using SPSS 25 software to analyze multiple linear regression. Based on the results of data processing obtained 3 positive indicators, namely the infrastructure supporting the receptionist is adequate, the receptionist provides services professionally, the receptionist provides general information correctly and updates. While other variables produce negative gaps that have an adverse effect. that together or simultaneously all variables X have an influence on the variable Y or the satisfaction of the respondents as a whole on the service provided by the this can be seen from sig. or significance whose value is smaller than 0.1. on the description on the independent variable, the dominant influence is how understand and the guest, how","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"123529152","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

SERVICE QUALITY ANALISYS OF ‘TABLE8’ CHINESE RESTAURANT AT THE MULIA, MULIA RESORT AND MULIA VILLAS 穆里亚“table8”中餐厅、穆里亚度假村及穆里亚别墅服务质量分析

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2020-03-31 DOI: 10.31940/jasth.v3i1.1423

L. Lisnawati, Politeknik Negeri Bali, I. Astawa

{"title":"SERVICE QUALITY ANALISYS OF ‘TABLE8’ CHINESE RESTAURANT AT THE MULIA, MULIA RESORT AND MULIA VILLAS","authors":"L. Lisnawati, Politeknik Negeri Bali, I. Astawa","doi":"10.31940/jasth.v3i1.1423","DOIUrl":"https://doi.org/10.31940/jasth.v3i1.1423","url":null,"abstract":"This study analyzes the service quality of Table8 Chinese Restaurant in Mulia Resort, Bali, namely customer satisfaction, indicators that must be improved and the quality of staff services that must be maintained. The number of samples is 60 respondents. Data collection method is incidental sampling, with a questionnaire that has been tested for validity and reliability. Data were analyzed by Servqual analysis and Importance Performance Analysis which are then presented in a Cartesian Diagram. The results of this study indicate that there are negative, positive and neutral gaps between customer perceptions and expectations. Customers are satisfied because the value of a positive gap is more than a negative gap. The Importance Performance Analysis technique as an indicator in improving the quality of services performed by Table8 Chinese Restaurant staff in Mulia is a strategic location and easily accessible, the ability of restaurant staff to provide accurate information, and the ability of restaurant staff to handle guest complaints. Indicators that must be maintained by the quality of service are the courtesy and friendliness of the restaurant staff, the ability of the restaurant staff to provide proper table service, restaurant staff in providing individual attention to guests. Table8 Chinese Restaurant must prioritize and improve the performance of this indicator to improve the service quality of Table8 Chinese Restaurant staff in order to maximize customer satisfaction.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2020-03-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130855921","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

THE ANALYSIS OF FRONT OFFICE DEPARTMENT SERVICE QUALITY FOR CUSTOMER’S SATISFACTION AT PADMA RESORT LEGIAN 酒店前厅部服务质量对顾客满意度的影响分析

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2019-09-29 DOI: 10.31940/jasth.v2i2.1422

N. Pratiwi, I. G. M. Wendri

{"title":"THE ANALYSIS OF FRONT OFFICE DEPARTMENT SERVICE QUALITY FOR CUSTOMER’S SATISFACTION AT PADMA RESORT LEGIAN","authors":"N. Pratiwi, I. G. M. Wendri","doi":"10.31940/jasth.v2i2.1422","DOIUrl":"https://doi.org/10.31940/jasth.v2i2.1422","url":null,"abstract":"The purpose of this research is to know there is a gap between the guest’s perception and guest’s expectation to the Front Office Department service quality at Padma Resort Legian, and to know which indicators need to be improved and maintained to enhance the service quality of Front Office Department for customer’s satisfaction at Padma Resort Legian. The data used in this research are quantitative data which are collected from observation, literature study, questionnaire with validity and reliability tested and secondary data. The total of respondents are 60 respondents using incidental sampling method. Data analysis technique used is the SERVQUAL Method and Importance-Performance Analysis applied in Cartesian Diagram. The result of this research is show that there are negative and positive gap between perceptions and expectations. The result of the Importance-Performance Analysis found 1 indicator on Quadrant A which as the major weakness and need improvement which is the attributes number 4, fast and properly service of check-in and check-out process by the Front Office Staff. On the other hand, there are 6 indicators on Quadrant B which as the major strengths and opportunities. Padma Resort Legian should immediately improve the performance of indicator on Quadrant A to reach customer’s satisfaction.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"126 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116031817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

ALTERNATIVE MARKETING STRATEGIES FOR LOW SEASON PERIOD AT COURTYARD BY MARRIOTT BALI SEMINYAK RESORT 巴厘岛水漾万豪酒店庭院淡季的另类营销策略

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2019-09-29 DOI: 10.31940/jasth.v2i2.1424

N. Pratiwi, Made Sudiarta

{"title":"ALTERNATIVE MARKETING STRATEGIES FOR LOW SEASON PERIOD AT COURTYARD BY MARRIOTT BALI SEMINYAK RESORT","authors":"N. Pratiwi, Made Sudiarta","doi":"10.31940/jasth.v2i2.1424","DOIUrl":"https://doi.org/10.31940/jasth.v2i2.1424","url":null,"abstract":"This study was conducted to determine the company's strategy in raising hotel revenue during the low season. The purpose of this research is to find out the prioritized marketing strategies during the low season. The research method of this study is a combined qualitative and quantitative method. The key respondents of 6 staffs including managers in the Sales and Marketing Department. The data analysis techniques used are Internal Factor Analysis Summary (IFAS) and External Factor Analysis Summary (EFAS), Internal-External (IE) Matrix, SWOT Analysis, and Quantitative Strategic Planning Matrix (QSPM) Analysis. The results showed that the hotel's internal and external factors were influential in increasing revenues. Based on the IFAS matrix, the main strength of the hotel is the service by prioritizing the quality of the restaurant and Spa at the hotel, the downside is not having direct access to the beach. In the EFAS matrix, it is known that one of its chances is very good internet speed and can be reached until the basement; the threat is many competitors offer cheaper room rates. The result of the IE Matrix Assessment puts the company in the position of Growth cell I (Concentration through Vertical Integration). SWOT analysis has resulted in 8 alternative marketing strategies. The main strategy with a value of TAS (Total Attractive Score) of 158.80 resulted from QSPM analysis is expanding restaurant and spa promotion through social media.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"45 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130453021","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

BUYING AND DISTRIBUTION ANALYSIS OF GOODS FOR KITCHEN BY THE PURCHASHING PART (Case Study at Kuta Central Park Hotel) 采购部厨房用品采购及配送分析(以库塔中央公园酒店为例)

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2019-09-29 DOI: 10.31940/jasth.v2i2.1439

K. Agustina

{"title":"BUYING AND DISTRIBUTION ANALYSIS OF GOODS FOR KITCHEN BY THE PURCHASHING PART (Case Study at Kuta Central Park Hotel)","authors":"K. Agustina","doi":"10.31940/jasth.v2i2.1439","DOIUrl":"https://doi.org/10.31940/jasth.v2i2.1439","url":null,"abstract":"This study aims to determine the application of goods and distribution purchases for kitchen by purchasing department at Kuta Central Park Hotel. Data was collected by interview, observation, and documentation with the help of note-taking techniques. Furthermore, the data was analyzed by qualitative descriptive analysis method. The results showed that the purchase of goods for the kitchen at Central Park Kuta Hotel uses two ways. First, through the daily market list. Purchasing goods through this process is a type of item that does not last long enough and requires special storage areas, such as: dairy products, meat and poultry, herbs and spice, seafood, vegetables and fruits, ice cream, process meat, pastry and bakery, syrup, juice food, and also groceries. Second, namely through purchase requisition submitted by the storekeeper section for inventory at the general store. The type of goods purchased through this process is a type of groceries that can last more than one year. The flow of goods distribution from the general store to the kitchen starts with using the form store requisition made by the kitchen, then submitted to the storekeeper. The storekeeper issues the item in accordance with the request and a copy of the form is given to the kitchen staff who receive the item for review.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"4 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121424711","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0

TOURIST CHARACTERISTICS IN FRANCE 法国旅游特色

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2019-09-29 DOI: 10.31940/jasth.v2i2.1415

Solène Roux, Estalle Giet

{"title":"TOURIST CHARACTERISTICS IN FRANCE","authors":"Solène Roux, Estalle Giet","doi":"10.31940/jasth.v2i2.1415","DOIUrl":"https://doi.org/10.31940/jasth.v2i2.1415","url":null,"abstract":"Tourists in France force actors and territories to adapt to the demand and needs of visitors from different countries and cultures. This intercultural requirement requires, in particular, a more detailed knowledge of the practices, perceptions and feelings of foreign tourists, particularly Chinese tourists, whose numbers are increasing sharply in France, Europe and the world. The article proposes an exploratory approach to the representations associated with these practices in France through the use of websites and our teaching at the university over the past 3 years and leads to a first typology. The protocol for analysing tourist practices developed for this example makes it possible to understand the level of tourist satisfaction, to analyses what shapes their complex behaviour based on their feelings on the spot, to better characterise the tourist experience in the broad sense and to imagine a model. From a more operational point of view, the approach makes it possible to envisage an improvement in the dialogue between tourist operators and end users, a finer adaptation of supply and demand, an improvement in the well-being of tourists and a strengthening of the attractiveness of the territories.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"7 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130566930","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

CONTRIBUTION ANALYSIS OF INDIRECT RESERVATION SOURCES TO THE ROOM OCCUPANCY AT FOUR POINTS BY SHERATON BALI, KUTA 间接预订来源对库塔巴厘岛喜来登四方酒店客房入住率的贡献分析

Journal of Applied Sciences in Travel and Hospitality Pub Date : 2019-09-29 DOI: 10.31940/jasth.v2i2.1425

Wayan Aries Dana Surya, N. Astuti, I. Mataram

{"title":"CONTRIBUTION ANALYSIS OF INDIRECT RESERVATION SOURCES TO THE ROOM OCCUPANCY AT FOUR POINTS BY SHERATON BALI, KUTA","authors":"Wayan Aries Dana Surya, N. Astuti, I. Mataram","doi":"10.31940/jasth.v2i2.1425","DOIUrl":"https://doi.org/10.31940/jasth.v2i2.1425","url":null,"abstract":"This research was conducted to analyze the contribution of indirect reservation sources at Four Points by Sheraton Bali, Kuta. The purpose of this research are to find out the source of reservation, how the indirect reservation sources influence room occupancy, and how the contribution of indirect reservation sources (wholesaler and online travel agent) is at Four Points by Sheraton Bali, Kuta. The data of this research are the reservation contribution and room occupancy for 36 months within period of 2016-2018. The data analysis technique of this research is quantitative analysis to find the effect of indirect reservation sources on room occupancy, also qualitative analysis in the form of quantitative descriptive to interpret numerical data and qualitative descriptive to interpret word information data. This study resulting that the sources of indirect reservation are wholesaler and online travel agent. The results shows that wholesaler has a moderate influence (0,467) and online travel agent has a strong influence (0,685) towards room occupancy partially, however they have a very strong influence (0,849) simultaneously. This study also resulting that indirect reservations (wholesalers and online travel agent) are the major contributors toward room occupancy at Four Points by Sheraton Bali, Kuta with an average of 3,035 nights in 2016, 2,668 nights in 2017, and 3,015 nights in 2018.","PeriodicalId":143644,"journal":{"name":"Journal of Applied Sciences in Travel and Hospitality","volume":"60 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2019-09-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116974187","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 0