Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Pengaruh Kualitas Pelayanan dan Makanan Terhadap Kepuasan Konsumen","authors":"Ida Ayu Made Dwi Dyah Pramiswari, Firlie Lanovia Amir, Putu Dian Yuliani Paramita","doi":"10.22334/paris.v2i6.447","DOIUrl":"https://doi.org/10.22334/paris.v2i6.447","url":null,"abstract":"Penelitian ini ditujukan untuk mengetahui pengaruh kualitas pelayanan dan makanan secara parsial dan simultan terhadap kepuasan konsumen di Naughty Nuri’s Warung Sanur. Terdapat tiga variabel pada penelitian ini yaitu variabel independen sebagai Kualitas Pelayanan (X1) idan KualitasMakanan (X2), sedangkan variabel dependen sebagai Kepuasan Konsumen (Y). Metode penelitian ini menggunakan metode kuantitatif. Data yang digunakan adalah data primer dan sekunder. Data primer diperoleh dari sampel sebanyak 96 responden. Teknik pengambilan sampel adalah Non Probability Sampling dan teknik pengumpulan data menggunakan kuesioner. Alat analisis pada penelitian ini adalah uji validitas, uji reliabilitas, dan analisis inferensial dengan bantuan software program IBM for SPSS versi 26. Berdasarkan hasil penelitian terdapat pengaruh yang signifikan dan positif kualitas makanan terhadap kepuasan konsumen, temuan ini dibuktikan dengan nilai t hitung = 2.878 > t tabel = 1.611, serta koefisien sig = 0.005 < 0.05, dan terdapat pengaruh yang signifikan dan positif kualitas pelayanan terhadap kepuasan konsumen, temuan ini dibuktikan dengan nilai t hitung = 2.795 > t tabel = 1.611, serta koefisien sig = 0.006 < 0.05. Hasil penelitian menunjukan Kualitas Pelayanan dan Kualitas Makanan berpengaruh positif terhadap Kepuasan Konsumen di rumah makan Naughty Nuri’s Warung Sanur. Hal ini berarti semakin meningkatnya kualitas pelayanan yang diberikan, maka semakin meningkat kepuasan dari konsumen, dan sebaliknya semakin menurunnya tingkat kualitas pelayanan yang diberikan maka semakin menurun tingkat kepuasan konsumen. \u0000  \u0000This research is to determine the effect of service and food quality partially and simultaneously on customer satisfaction at Naughty Nuri's Warung Sanur. There are three variables in this study, the independent variable as Service Quality (X1) and Food Quality (X2), while the dependent variable as Consumer Satisfaction (Y). This research method uses quantitative methods. The data used are primary and secondary data. Primary data was obtained from a sample of 96 respondents. The sampling technique is Non Probability Sampling and the data collection technique uses a questionnaire. The analytical tools used were validity tests, reliability tests, and inferential analysis with IBM for SPSS version 26 software program. Based on the results there is a significant and positive effect of food quality on consumer satisfaction, evidenced by the calculated t value = 2.878 > t table = 1.611, and sig coefficient = 0.005 <0.05, and there is a significant and positive influence of service quality on consumer satisfaction, evidenced by the value of t count = 2.795 > t table = 1.611, and the coefficient sig = 0.006 < 0.05. The results of the study show that service quality and food quality have a positive effect on consumer satisfaction at Naughty Nuri's Warung Sanur. This means that the higher the quality of the services provided, the higher the satisfaction of consumers, ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"71 2 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-06-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"128181546","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}

{"title":"Fermentasi Acar Bunga Turi Dengan Empat Konsentrasi Cuka","authors":"O. Susanto, I. Mahendra","doi":"10.22334/paris.v2i5.443","DOIUrl":"https://doi.org/10.22334/paris.v2i5.443","url":null,"abstract":"Penelitian ini ditujukan untuk memberikan alternatif penggunaan Bunga Turi ini yang hanya digunakan sebagai komoditas bahan panganan normal bagi khalayak masyarakat umum. Fenomena ini merupakan salah satu tolak ukur peneliti untuk membuat acar berbahan dasar bunga turi ini. Penelitian berbasi fermentasi ini akan dilaksanakan pada lokasi di tempat tinggal peneliti dan Waktu dimulai dari bulan Juli 2022. Uji organoleptik akan menjadi basis dari kuesioner yang diberikan kepada 20 panelis, Sebagai penganalisisan datanya peneliti menggunakan data deskriptif kuantitatif. Melalui penelitian ini diharapkan masyarakat lebih mengetahui Kegunaan dan manfaat dari tumbuhan Turi khususnya dalam pengolah sebagai bahan pangan. Fermentasi merupakan salah satu teknik pengawetan makanan yang peneliti gunakan dalam penelitian ini dengan tujuan memperpanjang umur simpan Bunga Turi. Pada prosesnya akan peneliti gunakan metode fermentasi Acar yang nantinya akan terfokuskan pada konsentrasi cuka yang menggunakan 4 jenis cuka untuk mendapatkan perbedaan dari segi aroma, rasa dan warna. Pada hasil penelitian ditarik kesimpulan Acar yang disukai oleh panelis yang ditinjau dari segi aroma, rasa, dan juga warna terletak pada P1 dan P2, yang di mana menggunakan cuka apel dan cuka anggur putih. \u0000  \u0000This research is intended to provide an alternative to the use of this Turi flower which is only used as a normal food commodity for the general public. This phenomenon is one of the benchmarks for researchers to make pickles made from this turi flower. This fermentation-based research will be carried out at the location where the researcher lives and the time starts from July 2022. The organoleptic test will be the basis of the questionnaire given to 20 panelists. As the data analysis the researcher uses quantitative descriptive data. Through this research, it is hoped that the public will know more about the uses and benefits of Turi plants, especially in processing as food ingredients. Fermentation is one of the food preservation techniques that researchers use in this study with the aim of extending the shelf life of Turi Flowers. In the process, researchers will use the pickle fermentation method which will focus on the concentration of vinegar using 4 types of vinegar to get differences in terms of aroma, taste and color. In the results of the study, it was concluded that the pickles favored by the panelists in terms of aroma, taste, and color were located at P1 and P2, which used apple cider vinegar and white wine vinegar.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"19 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122889081","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}

{"title":"Pengaruh Stres Kerja dan Lingkungan Kerja Terhadap Kinerja Karyawan","authors":"I. A. Putra, K. Aryati, Arik Agustina","doi":"10.22334/paris.v2i5.411","DOIUrl":"https://doi.org/10.22334/paris.v2i5.411","url":null,"abstract":"Penelitian ini bertujuan untuk menguji pengaruh stres kerja terhadap kinerja karyawan, pengaruh lingkungan kerja terhadap kinerja karyawan, dan pengaruh stres kerja dan lingkungan kerja terhadap kinerja karyawan di Equilibria Hotel Seminyak, Berdasarkan hasil uji yang dilakukan diketahui hasil uji F diperoleh Fhitung sebesar 24,307 dengan nilai signifikansi 0,000< 0,05 H0 ditolak dan Ha diterima, hasil uji-t variabel stres kerja mendapatkan hasil thitung 2,203 dan nilai signifikansinya 0,033<0,05 sehingga dapat dikatakan H0 ditolak dan Ha diterima. Sedangkan uji-t variabel lingkungan kerja memperoleh nilai thitung 2,986 dengan nilai signifikansi 0,004<0,05 sehingga H0 ditolak dan Ha diterima. Variabel lingkungan kerja merupakan variabel yang paling dominan atau variabel yang paling besar dalam mempengaruhi kinerja karyawan di Equilibria Hotel Seminyak. \u0000  \u0000This study aims to test the effect of work stress on employee performance, the effect of the work environment on employee performance, and the effect of work stress and work environment on employee performance at Equilibria Hotel Seminyak, Based on the results of tests conducted known F test results obtained Fhitung of 24,307 with a significance value of 0.000< 0.05 H0 rejected and Ha accepted, the results of t-variable work stress get a result of thitung 2,203 and a significance value of 0.033<0.05 so that it can be said H0 rejected and Ha accepted. While the t-test of the working environment variable obtained a thitung value of 2.986 with a significance value of 0.004<0.05 so that H0 was rejected and Ha was accepted. The work environment variable is the most dominant variable or the most variable in influencing employee performance at Equilibria Hotel Seminyak.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"26 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132462201","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}

{"title":"Prosedur Penanganan Lost And Found di Hotel","authors":"I. K. A. Putra, Deden Ismail","doi":"10.22334/paris.v2i5.435","DOIUrl":"https://doi.org/10.22334/paris.v2i5.435","url":null,"abstract":"Tujuan di balik penelitian ini adalah untuk memecah penanganan Lost and Found di Hotel Maya Sanur Resort and Spa dengan pedoman yang telah ditentukan sebelumnya. Penelitian ini dilakukan dalam jangka waktu 6 bulan dimulai Desember 2021 - Mei 2022. Metode Penelitian yang digunakan dalam penelitian ini adalah strategi pemeriksaan binomial dengan melihat sejauh mana kasus atau uji persepsi faktor dikotomis dengan luasan normal, dalam pandangan sirkulasi binomial dengan jaminan batas kemungkinan. Luas yang dilihat sesuai SOP > 0,85 luas pengujian. Hasil investigasi ini menemukan bahwa: (1) Penanganan Lost and Found di divisi Housekeeping sudah sesuai dengan pedoman. Dari penjajakan ini, cenderung beralasan bahwa penanganan SOP Lost and Found di divisi Housekeeping Hotel Maya Sanur Resort and Spa sudah memenuhi prasyarat dengan baik. \u0000  \u0000The purpose behind this research is to break down the Lost and Found handling at Hotel Maya Sanur Resort and Spa with predetermined guidelines. This research was conducted within a period of 6 months starting December 2021 - May 2022. The research method used in this study is a binomial examination strategy by looking at the extent of the case or the perception test of dichotomous factors with normal extent, in view of the binomial circulation with guaranteed limits of possibilities. The area seen according to the SOP is > 0.85 area of the test. The results of this investigation found that: (1) The handling of Lost and Found in the Housekeeping division was in accordance with the guidelines. From this assessment, it tends to be reasonable that the handling of the Lost and Found SOP in the Housekeeping division of the Hotel Maya Sanur Resort and Spa has met the prerequisites well.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"51 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129411992","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}

{"title":"Strategi pemasaran era new normal di Maca Villas","authors":"Cahdrika Prabhaswara, I. M. Semara, Ni Putu Isha, Aprinica","doi":"10.22334/paris.v2i5.421","DOIUrl":"https://doi.org/10.22334/paris.v2i5.421","url":null,"abstract":"Maca Villas & Spa Seminyak harus menemukan strategi baru untuk tetap bertahan dan memenangkan pasar di tengah era new normal yang mengakibatkan perubahan pada segmentasi konsumen. Dalam penelitian ini, peneliti mengedepankan permasalahan mengenai analisa kondisi internal dan eksternal dari Maca Villas & Spa Seminyak saat ini serta menemukan strategi baru yang dapat diaplikasikan kedepannya. Penelitian ini menggunakan analisis SWOT berdasarkan bauran pemasaran 7P, untuk melihat potensi internal dan eksternal Maca Villas & Spa Seminyak, dimana analisis yang digunakan adalah analisis IFAS EFAS, kuadran SWOT, dan matriks SWOT. Dari analisis tersebut didapatkan bahwa Maca Villas & Spa Seminyak terdapat pada kuadran II yaitu Strategi Diversifikasi, dimana hotel ini memiliki keuntungan dari segi kekuatan yang dimiliki tetapi diimbangi dengan ancaman yang tinggi. Hasil dari strategi yang diperoleh, diuji kembali menggunakan analisis QSPM. Strategi utama yang didapatkan dengan skor sebesar 6.76 adalah meningkatkan kinerja Japanese Sales and Marketing serta pengangkatan daily worker apabila diperlukan dalam rangka menyambut bubble travelling yang direncanakan oleh pemerintah. \u0000  \u0000Maca Villas & Spa Seminyak need to find a new strategy to survive and win the market in the middle of new normal era resulting in changes of consumer segmentation. In this research, researcher put forward the issue of Maca Villas & Spa Seminyak internal and external condition analyze and to find out a new strategic that can be used in the further. This research use SWOT analysis based on marketing mix 7P to see Maca Villas & Spa Seminyak internal and external potential, which the analysis that being used is IFAS EFAS analysis, SWOT quadrant, and SWOT matrix. From the analysis, it was found that Maca Villas & Spa Seminyak is in the 2 nd Quadrant, which Diversification Strategy, where the hotel has advantages in term of strength but balanced with high threat. The strategy is retested by using QSPM analysis. The main strategy got 6.76 point, which is improve the performance of Japanese Sales and Marketing and hire a daily worker if it is needed in order to welcome bubble travelling which is planned by the government.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"1 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130585443","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}

{"title":"Kualitas Soft Cookies Berbahan Gula Aren Lokal","authors":"Komang Aryani Judith Leonard, Bondan Pambudi","doi":"10.22334/paris.v2i5.434","DOIUrl":"https://doi.org/10.22334/paris.v2i5.434","url":null,"abstract":"Tujuan dari penelitian Kualitas Soft Cookies Berbahan Gula Aren Lokal adalah untuk membandingkan dan untuk mengetahui perbedaan kualitas rasa, aroma, tekstur, dan warna yang dihasilkan dari menggantikan bahan pembuatan soft cookies yang umumnya menggunakan light brown sugar, digantikan dengan gula aren lokal. Kemudian penggantian bahan utama pembuatan soft cookies ini ialah untuk menjadikan soft cookies sebagai camilan yang menyehatkan bagi tubuh saat dikonsumsi karena kandungan gula aren lokal sangatlah menyehatkan dibandingkan dengan menggunakan light brown sugar yang mengandung molases yang cukup tinggi. Penulis melakukan eksperimen dengan membuat 3 jenis soft cookies berupa soft cookies yang menggunakan 100% light brown sugar, soft cookies yang menggunakan 100% gula aren lokal (gula aren Pedawa), dan mencampurkan 50% light brown sugar dan 50% gula aren lokal (gula aren Pedawa). Kemudian diuji oleh 20 panelis dengan mengkonsumsi 3 jenis soft cookies yang telah dibuat lalu memberi penilaian terhadap 3 jenis soft cookies tersebut. Penilaian itu berupa kualitas rasa, aroma, tekstur, dan warna yang dihasilkan dari eksperimen soft cookies tersebut. Setelah semua data dari eksperimen tersebut terkumpul, penulis memasukkan data yang diperoleh ke dalam tugas akhir ini yang kemudian di ujikan kepada dosen pembimbing. \u0000  \u0000The purpose of the study on the quality of Soft Cookies made from palm sugar is to compare and to determine the differences in the quality of taste, aroma, texture, and color resulting from replacing the ingredients for making cookies which generally use light brown sugar, replaced with local palm sugar. Then the replacement of the main ingredient for making soft cookies is to make soft cookies as healthy snack for the body when consumed because the local palm sugar content is very healthy compared to using light brown sugar which contains quite high molasses. The author conducted an experiment by making 3 types of soft cookies that use 100% light brown sugar, soft cookies that use 100% local palm sugar (Pedawa palm sugar), and mix 50% light brown sugar and 50% local palm sugar (Pedawa palm sugar). Then tested by 20 Panelist by consuming 3 types of soft cookies that have been made and then giving an assessment of the 3 types of soft cookies. The assessment is in the form of taste, aroma, texture, and color quality resulting from the soft cookies experiment. After all the data from the experiment was collected, the author entered the data obtained into this final project which was then tested on the supervisor.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"13 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131802115","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}

{"title":"Analisis Strategi Bauran Pemasaran Event Organizer Pada Masa Pandemi Covid-19","authors":"Karin Charissa Br Surbakti, Komang Ratih Tunjungsari, Luh Eka Susanti","doi":"10.22334/paris.v2i5.419","DOIUrl":"https://doi.org/10.22334/paris.v2i5.419","url":null,"abstract":"Virus covid-19 memberi dampak buruk pada banyak bidang usaha termasuk event organizer. Adanya larangan mengadakan acara membuat penjualan event menurun. Agar perusahaan dapat meningkatkan penjualan diperlukan strategi pemasaran yang tepat. Penelitian ini bertujuan menganalisis strategi bauran pemasaran 4P pada CV Matakail Communication. Metode penelitian ini adalah deskriptif dengan pendekatan kualitatif. Teknik analisis menggunakan Data Reduction, Data Display, Conclusion Drawing /Verification. Hasil dari penelitian menunjukkan strategi bauran pemasaran yang meliputi Product, Price, Place, Promotion sudah berjalan dengan cukup baik. Produk dari Matakail Communication adalah seminar, exhibition, road show, business gathering, creative design, brand activation, product launching, opening ceremony. Strategi price fleksibel menyesuaikan dengan permintaan jenis event dari konsumen. Untuk sistem digital management Matakail memberikan harga jual sekitar 8-12 juta rupiah. Place dari CV Matakail Communication Medan beralamat di Jl.Bunga Terompet, Gang Balai Kelurahan Sempakata, Kec.Medan Selayang-Kota Medan dan untuk venue event dilakukan dengan cara actual & virtual event. Strategi promotion dilakukan secara digital promotion dan direct promotion. Pada masa pandemi covid-19 ditemukan adanya aktivitas event di CV Matakail Communication Medan dengan penjualan sejumlah 11 event. \u0000  \u0000The COVID-19 virus has had a negative impact on many business fields, including event organizers. The existence of a ban on holding events makes event sales decline. In order for companies to increase sales, the right marketing strategy is needed. This study aims to analyze the 4P marketing mix strategy at CV Matakail Communication. This research method is descriptive with a qualitative approach. The analysis technique uses Data Reduction, Data Display, Conclusion Drawing / Verification. The results of the study show that the marketing mix strategy which includes Product, Price, Place, Promotion has been running quite well. Products from Matakail Communication are seminars, exhibitions, road shows, business gatherings, creative design, brand activation, product launching, opening ceremonies. The price strategy is flexible according to the demand for the type of event from consumers. For the digital management system, Matakail provides a selling price of around 8-12 million rupiah. Place from CV Matakail Communication Medan is located at Jl. Bunga Terompet, Gang Balai Kelurahan Sempakata, Kec. Medan Selayang-Kota Medan and the event venue is carried out by actual & virtual events. The promotion strategy is carried out by digital promotion and direct promotion. During the COVID-19 pandemic, it was found that there were event activities at CV Matakail Communication Medan with sales of 11 events.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"163 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"133746359","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}

{"title":"Kinerja Profesional Pelayanan Restoran di Hotel Plataran Ubud","authors":"I. Ananda, Kadek Ayu Ekasani, F. Sinaga","doi":"10.22334/paris.v2i5.418","DOIUrl":"https://doi.org/10.22334/paris.v2i5.418","url":null,"abstract":"Penelitian ini membahas kinerja profesional pelayanan restoran di hotel Plataran Ubud. Tujuan dari penelitian ini adalah untuk meningkatkan kualitas pelayanan yang profesional dan mengurangi komplain dari tamu restoran hotel Plataran Ubud. Teknik pengumpulan data dalam penelitian ini menggunakan deskriptif kualitatif dengan melakukan wawancara. Jumlah responden ditentukan dengan menggunakan rumus Slovin yaitu dengan menggunakan 20% dari jumlah populasi, hal ini dilakukan untuk memudahkan pengolahan data dan untuk hasil pengujian yang lebih baik. Dalam observasi ini, peneliti melakukan wawancara dengan 2 supervisor, 1 kapten restoran dan 3 pelayan. Upaya yang digunakan untuk meningkatkan Kinerja Profesional di Plataran Hotel Ubud adalah 1) Pendidikan 2) Pelatihan 3) Magang 4) Uji kompetensi 5) Tugas tambahan 6) Rotasi kerja 7) Studi banding 8) Bimbingan 9) Promosi. Kinerja Profesional Pelayanan Restoran di Hotel Plataran Ubud telah menerapkan standar operasional prosedur untuk meningkatkan kualitas pelayanan. Prosedur standar operasi yang diterapkan meliputi penampilan yang sehat dan profesional, pengetahuan makanan dan minuman, ketepatan waktu, kearifan lokal, kepribadian, sikap terhadap konsumen, ingatan, kejujuran, perbuatan, kemampuan penjualan, kepuasan pelanggan, dan keluhan. Hal ini berdampak besar pada operasional restoran, baik dari segi efisiensi maupun efektifitas kerja, sehingga setiap operasional dapat berjalan dengan baik tanpa kesalahan yang tidak diinginkan dan sesuai dengan Standar Operasional Prosedur sehingga kinerja profesional pramusaji dapat terus ditingkatkan. \u0000  \u0000This research discusses the professional performance of restaurant services at the Plataran Ubud hotel. The purpose of this research is to improve the quality of professional service and reduce complaints from guests at the Plataran Ubud hotel restaurant. The data collection technique in this study used descriptive qualitative by conducting interviews, the number of respondents was determined using the Slovin formula, namely by using 20% of the total population, this was done to facilitate data processing and for better test results. In this observation, the researcher conducted interviews with 2 supervisors, 1 restaurant captain and 3 waiters/s. Efforts used to improve Professional Performance at Plataran Hotel Ubud are 1) Education 2) Training 3) Internship 4) Competency test 5) Additional assignments 6) Job rotation 7) Comparative study 8) Guidance 9) Promotion. Professional Performance of Restaurant Services at Hotel Plataran Ubud has implemented standard operating procedures to improve service quality. Standard operating procedures applied include a healthy and professional appearance, knowledge of food and beverages, punctuality, local knowledge, personality, attitude towards consumers, memory, honesty, deed, sales ability, customer satisfaction, and complaints. This has a major impact on restaurant operations, both in terms of efficiency or work effectivenes","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"35 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121687648","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}

{"title":"Strategi Pemasaran Warung Bucu Sanur Dalam Menghadapi Pandemi Covid-19 di Era New Normal","authors":"I. Maharani, K. R. Tunjungsari, Komang Shanty Muni Parwati","doi":"10.22334/paris.v2i5.430","DOIUrl":"https://doi.org/10.22334/paris.v2i5.430","url":null,"abstract":"Penelitian ini membahas tentang Strategi Pemasaran Warung Bucu Sanur dalam Menghadapi Pandemi Covid-19 di Era New Normal. Metode penelitian yang digunakan adalah metode deskriptif dengan memadukan jenis data kualitatif dan kuantitatif (mix method). Teknik pengumpulan data dalam penelitian ini adalah dengan melakukan wawancara, observasi, pencatatan dokumentasi dan penyebaran kuesioner kepada 3 responden. Teknik analisis data dalam penelitian ini yaitu menggunakan analisis deskriptif kualitatif, IFAS-EFAS, analisis SWOT, matrik SWOT, dan diagram cartesius. Hasil penelitian berdasarkan analisis SWOT dengan perhitungan IFAS-EFAS Warung Bucu Sanur berada pada titik koordinat sumbu X (internal) 0.92 dan sumbu Y (eksternal) -0.01 sehingga posisi Warung Bucu Sanur berada pada kuadran III. Pada kuadran ini strategi dengan meminimalkan masalah internal dan merebut peluang sebesar-besarnya dapat dilkukan dengan cara menggunakan paper lunch box sebagai kemasan makanan takeaway, membuat canopy lebih banyak dengan tanaman hijau, bekerja sama dengan Gojek dan Grab atau pemilik lahan kosong disekitarnya dan menyediakan valet parking untuk mengatasi minimnya area parkir. \u0000  \u0000This study discussed about Marketing Strategy in Warung Bucu Sanur in order to face the COVID-19 pandemic in the New Normal Era. Descriptive method was used in this study by combining qualitative and quantitative data (mix method). Interview, observation, documentation, and distributing questionnaires to 3 respondents were used as the technique to collect the data. The analysis technique used in this study was descriptive qualitative analysis, IFAS-EFAS, SWOT analysis, SWOT matrix, and cartesius diagram. The result based on SWOT analysis by IFAS-EFAS calculation at Warung Bucu Sanur showed that the restaurant are located at the coordinates of the X-axis (internal) 0.92 and the Y-axis (external) -0.01, therefore, Warung Bucu Sanur are located in quadrant III. In this quadrant the strategy of minimizing the internal problems and seizing the opportunity can be done by use paper lunch box as takeaway food packaging. The other way to solve the internal problems is to make plentiful canopy by adding several green plants, to cooperate with Gojek and Grab or to cooperate with the owners of vacant land around the restaurant to facilitate valet parking if the parking area is minimum.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115000406","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}

{"title":"Kualitas Kecap Manis Berbahan Dasar Kluwek","authors":"Ni Putu Maya Kartini Putri, P. Wirawan","doi":"10.22334/paris.v2i5.438","DOIUrl":"https://doi.org/10.22334/paris.v2i5.438","url":null,"abstract":"Kluwek atau Pangi adalah bumbu otentik Indonesia. Penelitian ini memanfaatkan kluwek sebagai bahan utama kecap manis. Eksperimen dan observasi dilakukan guna mengetahui kualitas produk, daya tahan, dan pengaplikasiannya pada beberapa jenis makanan. Penelitian ini menggunakan 30 orang sebagai panelis dengan pengumpulan data berupa observasi dan kuisioner. Metode analisis data yang digunakan yaitu ; uji organoleptik dan uji daya tahan terhadap produk kecap manis ( P0) dan kecap manis kluwek (P1). Hasil penelitian ini yaitu kecap manis kluwek (P1) yang layak berdasarkan indikator kualitas, daya tahan dari kecap manis kluwek mencapai 14 hari dalam suhu lemari pendingin dan dapat diaplikasikan ke berbagai jenis masakan Indonesia dan Peranakan seperti; Nasi Goreng, Babi Kecap, Ayam Buah Kluak, Sate dan Mie Goreng. \u0000  \u0000Kluwek or Pangium is an Indonesian archipelago native spices. This research using pangium as main ingridients for sweet soy sauce. The aim of experiment and observation is for knowing the quality of product, food expire and the usage to several of dishes. This research took 30 peoples as sample with data collect method using observation and survey. The data analysis of this research is ; sensory testing and preservation testing of sweet soy sauce (P0) and pangium sweet soy sauce (P1). The result of this research is a proper pangium sweet soy sauce (P1) based on the food quality, pangium sweet soy sauce last for 14 days at the refrigerator and can be used for any kind of authentic or iconic Indonesian and Peranakan cuisines such as; Nasi Goreng, Babi Kecap, Ayam Buah Kluak, Sate dan Mie Goreng.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"128 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-05-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132839312","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}