Journal of Tourism and Interdiciplinary Studies最新文献_第4页

PERBANDINGAN STRATEGI MANAJEMEN HOTEL BERBINTANG DI BALI MENGHADAPI COVID-19 比较巴厘岛明星酒店管理策略与COVID-19

Journal of Tourism and Interdiciplinary Studies Pub Date : 2021-07-28 DOI: 10.51713/jotis.v1i1.46

I Made Budiasa, I Wayan Jendra, I Wayan Nurjaya

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PROSEDUR PENANGANAN BARANG BAWAAN TAMU GROUP PADA SAAT CHECK IN OLEH BELLBOY DI HOTEL CONRAD BALI RESORT AND SPA NUSA DUA 在康拉德巴厘岛度假村和努萨2水疗中心的行李员入住时，该小组的行李办理办理手续

Journal of Tourism and Interdiciplinary Studies Pub Date : 2021-07-28 DOI: 10.51713/jotis.v1i1.50

Kadek Ananta Kesuma, I Made Suwitra Wirya, Ni Luh Putu Sri Widhiastuty

{"title":"PROSEDUR PENANGANAN BARANG BAWAAN TAMU GROUP PADA SAAT CHECK IN OLEH BELLBOY DI HOTEL CONRAD BALI RESORT AND SPA NUSA DUA","authors":"Kadek Ananta Kesuma, I Made Suwitra Wirya, Ni Luh Putu Sri Widhiastuty","doi":"10.51713/jotis.v1i1.50","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.50","url":null,"abstract":"This research aims to describe the procedure of handling group check in guests wnd the barriers Each staff would like to give best service to guests including bell boy staff in Conrad Bali Resort and Spa is one of the hotels in Nusa Dua, Bali t. Satisfying service to guests shows employee professionalism in service to guests. In serving guests the check in bell boy group has an important role in achieving first-time guest satisfaction. As a Bell Boy staff handling items is very important because guest goods contain very valuable things and must be sent according to the room number that the guest has received and in accordance with standard operational procedures. Not only delivering goods, a bell boy can promote hotels and sell facilities owned. The author conducted research at Conrad Bali Resort and Spa with qualitative descriptive analysis. The author finds that the oprational procedure standard in handling the guests' luggage is checked in, a bell boy is very influential in working as a reference in implementing the bell boy according to his duties and responsibilities. A bell boy works based on operational standard procedures but in its implementation without following step by step the rules exist on the grounds that the situation and conditions when we serve goods and guests get constraints such as items that very much make goods late and guests assume they have lost their goods The bell boy must identify the item and lack professionalism in handling goods reduces the risk of errors that occur. In accordance with the management's research or supervisor will provide training to a bell boy and always monitor the service of a bell boy, with the aim of the bell boy staff knowing the importance of operational standard procedures to maintain the quality of service at Conrad Bali Resort and Spa.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"26 6 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124487312","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

HOSPITALITY GREEN BUSINESS PRACTICES 酒店绿色商业实践

Journal of Tourism and Interdiciplinary Studies Pub Date : 2021-07-28 DOI: 10.51713/jotis.v1i1.45

Ketut Budarma, Ni Made Rai Erawati

{"title":"HOSPITALITY GREEN BUSINESS PRACTICES","authors":"Ketut Budarma, Ni Made Rai Erawati","doi":"10.51713/jotis.v1i1.45","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.45","url":null,"abstract":"Hilton hotel chain operated in 103 countries, has a long experience in hospitality business globally. It creates international initiatives in its responsible business practices, based on the characteristics of the regions where it is located. Hilton hotel chain located in Bali has an obligation to contribute to the sustainability of the Balinese culture, nature, lifestyle and local economy development. It has practiced green tourism business models, recognized and certified by independent certification bodies. Green tourism business practices driven by the needs of clients, global and local stakeholders, global conventions, national laws and local regulations. The study examined how Hilton Hotel Chain in Bali integrates local genius and values into green tourism business practices that is by nature a global quest. This research aims at adopting green tourism business practices into curriculum, learning and teaching process. At the end, graduates of tourism colleges will possess two types of competencies, core professional and green competencies. This research deploys four methods; direct observation, focus group discussion, general stadium on green tourism business practices and questionnaire. The expected result of the research is a curriculum design integrating green tourism business practices, the application of the curriculum will result in Green Integrated Learning model.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"157 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128142371","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

PENGARUH KUALITAS BAKERY TERHADAP KEPUASAN PELANGGAN RESTORAN WEDANG JAHE DI NUSA DUA BEACH HOTEL & SPA 面包店的质量对NUSA两个海滩酒店客户的客户满意度的影响

Journal of Tourism and Interdiciplinary Studies Pub Date : 2021-07-28 DOI: 10.51713/jotis.v1i1.49

Simon Rico Briantono, I Gusti Agung Bagus Widiantara, Ida Ayu Putu Sulastri

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PENGARUH DIMENSI KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN DI SWISS-BELINN LEGIAN HOTEL 服务质量对瑞士-贝林酒店游客满意度的影响

Journal of Tourism and Interdiciplinary Studies Pub Date : 2021-07-28 DOI: 10.51713/jotis.v1i1.48

Gusti Ngurah Sugita, W. Artana, Gusti Nyoman Wiantara, T. Mulya

{"title":"PENGARUH DIMENSI KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN DI SWISS-BELINN LEGIAN HOTEL","authors":"Gusti Ngurah Sugita, W. Artana, Gusti Nyoman Wiantara, T. Mulya","doi":"10.51713/jotis.v1i1.48","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.48","url":null,"abstract":"This research aims to identify the affect of each dimension of service quality toward level of guests’ satisfactions at Swiss-Belinn Legian Hotel. Research methods used in this research including observation, interview, survey and literature review. A total of 90 guests in house as the population who surveyed to response the questionare. The instrument was tested using validity test, reliability test, classic assumption tests then data analyzed using linier regression, T test and F test. Based on the analysis it is found that partially the reliability, responsiveness, assurance, empathy dan tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively and significantly. This can be seen from the T test wherein the t-test of reliability variable (8,891) > t-table (1,6), t-test of responsiveness variable (8,879) > t-table (1,6), t-test of assurance variable (6,585) > t-table (1,6), t-test of empathy variable (5,163) > t-table (1,6) and t-test of tangible variable (4,478) > t-table (1,6). Simultaneously, the reliability, responsiveness, assurance, empathy and tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively. This can be seen form the F test wherein f-test (92,140) > f-table (2,3). The percentage of effect of reliability, responsiveness, assurance, empathy and tangible variables toward guests’ satisfactions is 84,6% which is proven with R square which constitute 0,846. Among the five independent variables used in this research, responsiveness has the most dominant affect toward guests’ satisfactions as shown on the coefficient beta (ß) X3= 0,968 > X1=0,247, X2=0,477, X4=0,313, X5=0,262.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"212 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121616805","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