Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Analisis Strategi Pengembangan Bisnis Berbasis Menu Engineering Dalam Upaya Meningkatkan Pendapatan Restoran","authors":"I. K. S. Atmaja, Bondan Pambudi, Miko Andi Wardana","doi":"10.22334/paris.v2i5.428","DOIUrl":"https://doi.org/10.22334/paris.v2i5.428","url":null,"abstract":"Penelitian ini dilakukan untuk membantu manajemen Swell Bar & Restoran dalam mengevaluasi menu dengan menganalisis hubungan antara tingkat popularitas dan profibilitas suatu item menu. Penelitian ini menggunakan sampling jenuh yaitu sebanyak 50 item menu. Data dikumpulkan melalui observasi, wawancara, studi keperpustakaan dan dokumentasi yang kemudian dianalisis menggunakan teknik analisis menu engineering dan ditindak lanjuti sesuai dengan klasifikasi menu engineering yaitu star, plowhorse, puzzle dan dog. Hasil penelitian menunjukkan bahwa hasil dari klasifikasi menu a’la carte lunch dan dinner adalah dari 50 item menu yang ditawarkan, 13 item atau 26,0% termasuk dalam kategori star, 7 item atau 14,0% termasuk dalam kategori plowhorse, 17 item atau 34,0% termasuk dalam kategori puzzle, serta 13 item atau 26,0% termasuk dalam kategori dog. Berdasarkan hasil analisis dapat dilihat bahwa item menu dengan kategori puzzle dan dog masih tinggi dan memiliki selisih yang tidak jauh dengan kategori star dan plowhorse. Hal ini menunjukkan bahwa performa menu di Swell Bar & Restoran belum cukup bagus dan perlu dilakukan analisis menu secara rutin untuk meningkatkan pendapatan di Swell Bar & Restoran. \u0000  \u0000This Research Was Conducted To Assist Swell Bar & Restaurant Management In Evaluating Menus By Analyzing The Relationship Between The Level Of Popularity And Profitability Of A Menu Item. This Study Uses Saturated Sampling, Namely As Many As 50 Menu Items. Data Were Collected Through Observation, Interviews, Library Research And Documentation Which Were Then Analyzed Using Engineering Menu Analysis Techniques And Followed Up According To The Engineering Menu Classification Namely Star, Plowhorse, Puzzle And Dog. The Results Showed That The Results Of The Classification Of The A'la Carte Lunch And Dinner Menus Were Of The 50 Menu Items Offered, 13 Items Or 26.0% Were Included In The Star Category, 7 Items Or 14.0% Were Included In The Plowhorse Category, 17 Items Or 34.0% Are Included In The Puzzle Category, And 13 Items Or 26.0% Are Included In The Dog Category. Based On The Results Of The Analysis, It Can Be Seen That Menu Items In The Puzzle And Dog Categories Are Still High And Have A Close Difference With The Star And Plolowhorse Categories. This Shows That Menu Performance At Swell Bar & Restaurant Is Not Good Enough And Menu Analysis Needs To Be Carried Out Regularly To Increase Revenue At Swell Bar & Restaurant.","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":"115441637","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 E-Service Quality dan Promosi Terhadap Keputusan Pembelian Konsumen Generasi Milenial Pada Layanan Traveloka","authors":"Jenny Erysca Durado, Febianti Febianti, Muhamad Nova","doi":"10.22334/paris.v2i5.431","DOIUrl":"https://doi.org/10.22334/paris.v2i5.431","url":null,"abstract":"Traveloka salah satu Online Travel Agent di Asia Tenggara. Penelitian ini bertujuan mengetahui kualitas pelayanan dan promosi belum terbukti dapat meningkatkan keputusan pembelian konsumen. Dengan teknik pengumpulan data menggunakan kuesioner dengan jenis penelitian kuantitatif. Sampel yang digunakan dalam penelitian ini sejumlah 100 pengguna. Analisis data, yaitu statistik deskriptif, analisis regresi linier berganda, dan uji hipotesis. Hasil penelitian menunjukkan bahwa E-Service Quality dan Promosi memiliki pengaruh secara simultan terhadap Keputusan Pembelian Konsumen Generasi Milenial yang berpengaruh dan signifikan terhadap keputusan pembelian sehingga konsumen generasi milenial yang sudah pernah menggunakan layanan Traveloka maupun pengguna yang baru menggunakan layanan Traveloka merasa nyaman dengan E-Service Quality yang dimiliki oleh layanan Traveloka saat melakukan transaksi pembelian. Jumlah konsumen yang melakukan transaksi pada layanan Traveloka akan semakin meningkat jika Promosi dari layanan Traveloka dapat dikembangkan sehingga dapat menggapai cakupan konsumen dari berbagai kalangan secara luas. \u0000  \u0000Traveloka is one of the Online Travel Agents in Southeast Asia. This study aims to determine the quality of service and promotion has not been proven to improve consumer purchasing decisions. With data collection techniques using a questionnaire with the type of quantitative research. The sample used in this study was 100 users. Data analysis, namely descriptive statistics, multiple linear regression analysis, and hypothesis testing. The results show that E-Service Quality and Promotion have a simultaneous influence on Millennial Generation Consumer Purchase Decisions which have a significant and influential effect on purchasing decisions so that millennial generation consumers who have used Traveloka services and users who are new to Traveloka services feel comfortable with E-Service. Quality owned by Traveloka services when making purchase transactions. The number of consumers who make transactions on Traveloka services will increase if Promotions from Traveloka services can be developed so that they can reach a broad range of consumers from various circles.","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":"123960123","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":"Penggunaan Fermentasi Kulit Apel Sebagai Bahan Pengganti Ragi Dalam Pembuatan Sourdough Bread","authors":"Jonathan Irvani Ardhiyuda, Ni Putu Isha Aprinica","doi":"10.22334/paris.v2i5.439","DOIUrl":"https://doi.org/10.22334/paris.v2i5.439","url":null,"abstract":"Penelitian ini meneliti tentang pemanfaatan air fermentasi kulit apel sebagai bahan Sourdough Bread dikarenakan masih banyaknya kulit apel malang yang tidak dimanfaatkan oleh masyarakat hal tersebut membuat peneliti berkeinginan untuk meneliti hal tersebut. Jenis penelitian ini merupakan penelitian kuantitatif yang mana menggunakan uji organoleptik, teknik pengumpulan data berupa kuisioner dan observasi. Berdasarkan hasil penelitian didapatkan bahwa Sourdough Bread menggunakan air fermentasi kulit apel mendapat respon yang baik dari panelis dengan batas waktu simpan disuhu ruangan tiga hari tanpa adanya perubahan rasa, tekstur, aroma, dan warna. \u0000  \u0000This study examines the use of fermented apple skin water as an ingredient for sourdough bread because there are still many poor apple skins that are not used by the community, this makes researchers want to research it. This type of research is a quantitative study which uses organoleptic tests, data collection techniques in the form of questionnaires and observations. Based on the results of the study, it was found that Sourdough Bread using fermented apple peel water received a good response from the panelists with a storage time limit of three days at room temperature without any changes in taste, texture, aroma, and color.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 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":"133529062","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 Brits Hotel Legian Di Era Normal Baru Pasca Pandemi Covid-19","authors":"Kadek Ayu, Denok Lestari, Febianti Febianti","doi":"10.22334/paris.v2i5.410","DOIUrl":"https://doi.org/10.22334/paris.v2i5.410","url":null,"abstract":"Bali adalah salah satu destinasi yang paling terkena dampak COVID-19 sehingga mengharuskan untuk memberhentikan operasional maskapai penerbangan, larangan perjalanan wisata dan ditutupnya destinasi wisata bagi wisatawan ini merupakan beberapa kasus kecil yang berdampak pada denyut nadi industri pariwisata di Bali yang sebelumnya sedang mengalami kemajuan pesat. Bali sebagai salah satu destinasi favorit wisman dilaporkan mengalami penurunan kunjungan yaitu 99,93% dibandingkan bulan April 2019 atau year on year. Salah satu akomodasi yang turut merasakan dampak akibat COVID-19 adalah Brits Hotel Legian. Maka penelitian ini diharapkan dapat membantu manajemen Brits Hotel Legian untuk menentukan strategi pemasaran serta efektifitas dari penerapan strategi tersebut dengan teknik bauran pemasaran dan metode SWOT, sehingga dapat meningkatkan volume penjualan di Brits Hotel Legian. teknik pengumpulan data yang dilakukan dalam penelitian ini adalah observasi, wawancara, dan dokumentasi. Sedangkan tehnik analisis data yang digunakan adalah Analisis Deskriptif, dan Analisis SWOT yang terdiri dari Matrik SWOT, IFAS/EFAS. Hasil penelitian strategi pemasaran di Brits Hotel Legian menunjukkan Brits Hotel Legian berada pada Kuadran II yaitu Diversifikasi dengan Sumbu X (internal) 0.90, dan Sumbu Y (external) -0.62. pada situasi ini Brits Hotel Legian memiliki keunggulan yang mendominasi namun juga menghadapi ancaman yang disebabkan oleh situasi pandemic Covid-19. Usaha yang dapat dilakukan oleh Brits Hotel Legian adalah mengatur ulang strategi, atau mengganti strategi yang lama dengan yang baru. \u0000  \u0000Bali is one of the destinations most affected by COVID-19, requiring airlines to stop operating airlines, travel bans and the closure of tourist destinations for tourists are some of the small cases that have an impact on the pulse of the tourism industry in Bali, which was previously experiencing rapid progress. Bali as one of the favorite destinations for foreign tourists is reported to have experienced a decline in visits of 99.93% compared to April 2019 or year on year. One of the accommodations that have also been affected by COVID-19 is the Brits Hotel Legian. So this research is expected to help the management of Brits Hotel Legian to determine marketing strategies and the effectiveness of implementing these strategies with marketing mix techniques and SWOT methods, so as to increase sales volume at Brits Hotel Legian. Data collection techniques used in this study were observation, interviews, and documentation. While the data analysis technique used is Descriptive Analysis, and SWOT Analysis consisting of SWOT Matrix, IFAS/EFAS. The results of the marketing strategy research at Brits Hotel Legian show that Brits Hotel Legian is in Quadrant II, namely Diversification with the X-axis (internal) 0.90, and the Y-axis (external) -0.62. In this situation, Brits Hotel Legian has a dominating advantage but also faces threats caused by the Covid-19 pandemic situation. ","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":"129875226","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 Komunikasi Interpersonal dan Disiplin Kerja Terhadap Kinerja Karyawan","authors":"I. Sanjaya, Dika Pranadwipa Koeswiyono, Luh Eka Susanti","doi":"10.22334/paris.v2i5.412","DOIUrl":"https://doi.org/10.22334/paris.v2i5.412","url":null,"abstract":"Tingkat persaingan yang tinggi akan membuat setiap perusahaan lebih berinovasi untuk dapat mempertahankan perusahaan dengan memberikan perhatian pada aspek sumber daya manusia, sehingga tujuan perusahaan dapat tercapai. Penelitian ini bertujuan untuk mengetahui Pengaruh Komunikasi Interpersonal dan Disiplin Kerja Terhadap Kinerja Karyawan di Capella Ubud. Penelitian ini menggunakan rumus Solvin dalam pengambilan sampelnya, sehingga didapat 57 responden dengan teknik dokumentasi, wawancara, dan kuisioner. Hasil kuisioner dianalisis menggunakan SPSS 23 dengan metode analisis regresi linier berganda. Nilai koefisien regresi komunikasi yaitu 0,282 yang artinya komunikasi berpengaruh positif terhadap kinerja karyawan. Sedangkan koefisien regresi disiplin yaitu 0,307 yang artinya disiplin berpengaruh positif terhadap kinerja karyawan. Nilai F hitung lebih kecil daripada 0,05 dan secara simultan kedua variabel x berpengaruh signifikan terhadap kinerja karyawan. Dengan nilai koefisien determinasi total sebesar 60%, dan 40% sisanya dipengaruhi oleh faktor lain diluar variabel. \u0000  \u0000The high level of competition will make each company more innovative to be able to maintain the company by paying attention to the human resource aspect, so that the company's goals can be achieved. This study aims to determine the effect of interpersonal communication and work discipline on employee performance at Capella Ubud. This study used the Solvin formula in its sampling, so that 57 respondents were obtained using documentation, interviews and questionnaire techniques. Questionnaire results were analyzed using SPSS 23 with multiple linear regression analysis method. The value of the communication regression coefficient is 0.282, which means that communication has a positive effect on employee performance. While the regression coefficient of discipline is 0.307, which means that discipline has a positive effect on employee performance. The calculated F value is smaller than 0.05 and simultaneously the two x variables have a significant effect on employee performance. With a total determination coefficient of 60%, and the remaining 40% is influenced by other factors outside the variables.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"2 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":"115470285","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 Kompensasi dan Pengalaman Kerja Terhadap Produktivitas Kerja Karyawan Departemen Food and Beverage Service","authors":"Felicia Meydina Ento, D. Lestari, P. Wirawan","doi":"10.22334/paris.v2i5.409","DOIUrl":"https://doi.org/10.22334/paris.v2i5.409","url":null,"abstract":"Kompensasi menjadi pendorong seseorang melaksanakan suatu kegiatan guna mendapatkan hasil yang terbaik, sedangkan pengalaman kerja perlu diperhatikan sesuai dengan pengalaman kerja untuk melaksanakan kerja dengan efisien. Tujuan penelitian ini untuk mengetahui pengaruh kompensasi dan pengalaman kerja terhadap produktifitas kerja karyawan departemen food and beverage service di Hotel Swiss-Belinn Singkawang. Metode yang digunakan dalam penelitian ini adalah metode kuantitatif. Teknik pengumpulan data menggunakan kuesioner dengan sampel sebanyak 20 karyawan departemen Food and BeverageService. Hasil penelitian adalah nilai F hitung sebesar 35,696 dan F tabel 3,59. kompensasi berpengaruh positif dan signifikan secara parsial terhadap produktifitas kerja dengan koefisien regresi sebesar 0,515 dan nilai t hitung sebesar 2,351 dan sig 0,000. Pengalaman Kerja berpengaruh positif dan signifikan secara parsial terhadap produktivitas kerja dengan koefisien regresi sebesar 0,136 dan nilai t hitung sebesar 0,978 dan sig 0,342. Kompensasi tidak berpengaruh positif dan tidak signifikan secara parsial terhadap produktivitas kerja dengan koefisien regresi sebesar 0,978 dan nilai t hitung sebesar 2,351 dan sig 0,000. \u0000  \u0000Compensation becomes a driver for someone to carry out an activity to get the best results, while work experience needs to be considered in accordance with work experience to carry out work efficiently. The purpose of this study was to find out the effect of compensation and work experience on the work productivity of employees of the food and beverage service department at Hotel Swiss-Belinn Singkawang. The method used in this study is a quantitative method. The data collection technique uses questionnaires with a sample of 20 employees of the Food and Beverage Service department. The results of the study were the calculated F value of 35,696 and the F table 3.59. Compensation has a positive and partially significant effect on work productivity with regression coefficients of 0.515 and t-count values of 2.351 and sig 0.000. Work experience has a positive and partially significant effect on work productivity with regression coefficients of 0.136 and t-count values of 0.978 and sig 0.342. Compensation had no positive and partially insignificant effect on work productivity with regression coefficients of 0.978 and t-count values of 2.351 and sig 0.000.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"42 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":"116468321","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 Jenis Lemak Terhadap Hasil Pembuatan Roti","authors":"Michael Nixon, Ni Made Rinayanthi","doi":"10.22334/paris.v2i5.441","DOIUrl":"https://doi.org/10.22334/paris.v2i5.441","url":null,"abstract":"Roti adalah salah satu jenis makanan yang memiliki popularitas dan minat yang cukup tinggi di semua kalangan usia mulai dari anak-anak sampai dewasa, biasanya roti sering dijadikan sarapan atau seringkali roti dijadikan sebagai menu sarapan atau sekedar peneman untuk minum kopi atau teh. Jenis lemak yang digunakan dalam pembuatan roti dapat menentukan kualitas dan daya tahan roti yang dihasilkan serta biaya produksi yang dikeluarkan. Adapun manfaat dari penelitian yang dilakukan adalah untuk memberikan tambahan pengetahuan mengenai jenis lemak terbaik yang menghasilkan kualitas roti yang paling baik. Teknik analisis data yang digunakan pada penelitian ini adalah deskriptif kuantitatif dimana seluruh jenis informasi data yang diperoleh dari lapangan dinyatakan dalam bentuk angka. Hasil dari penelitian ini, tekstur yang mendapatkan point tertinggi adalah mentega dengan 4,2 dan margarin 3,5 dan untuk rasa mentega mendapatkan poin 4,6 dan margarin 3,9. Biaya produksi yang dikeluarkan untuk 16 biji roti adalah Rp. 20.369. \u0000  \u0000Bread is a type of food that is quite popular and in demand by various groups ranging from children to adults. Bread is frequently used as breakfast or as a companion to drink coffee or tea. The use of various types of fat in the production of bread to determine quality, durability, and production costs. The benefit of this research is that it increases knowledge about the quality of good bread by using the best fat. The descriptive quantitative data analysis technique was used in the research, which is the type of data in which all information is collected from the field and expressed numerically. The results of this study show that the texture that gets the highest point is butter with 4.2 and margarine 3.5 and for the taste of butter it gets 4.6 points and margarine 3.9. The production cost for 16 loaves of bread is Rp. 20,369.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"191 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":"122494015","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":"Era New Normal: Pelayanan Lunch A’la Carte Menu Oleh Pramusaji","authors":"I. M. P. A. Bhisama, Fatrisia Yulianie","doi":"10.22334/paris.v2i5.437","DOIUrl":"https://doi.org/10.22334/paris.v2i5.437","url":null,"abstract":"Tujuan dari penelitian Pelayanan Lunch A’La Carte Menu Pada Era New Normal Oleh Pramusaji Pada Ketumbar Bistro di The Haven Suites Bali Berawa adalah untuk mengetahui bagaimana pelayanan lunch a‘la carte menu pada era new normal oleh Pramusaji pada Ketumbar Bistro di The Haven Suites Bali Berawa dan juga untuk mengetahui kendala-kendala yang dihadapi serta cara mengatasi dalam pelayanan lunch a‘la carte menu pada era new normal oleh Pramusaji pada Ketumbar Bistro di The Haven Suites Bali Berawa. Pendekatan penelitian yang digunakan adalah penelitian kualitatif, penelitian kualitatif ini dilakukan dengan membuat suatu penjelasan tentang bagaimana pelayanan a’la carte lunch menu pada era new normal oleh Pramusaji pada Ketumbar Bistro di The Haven Suites Bali Berawa, kemudian membahas tentang kendala-kendala yang dihadapi serta cara mengatasinya dengan cara melakukan observasi dan wawancara secara langsung. Hasil penelitian ini berupa bagaimana cara pelayanan lunch A’La Carte menu pada era new normal oleh Pramusaji pada Ketumbar Bistro di The Haven Suites Bali Berawa. Dari hasil wawancara terdapat beberapa masalah yang ditemukan, kemudian terdapat juga cara mengatasinya seperti menambahkan lembar menu di kamar tamu dalam bentuk print-out dengan acrilic serta scan barcode agar tamu lebih mudah untuk melakukan pemesanan melalui room service dan pada afternoon shift saat tamu ramai, pihak hotel hendaknya mancari tenaga Daily Worker atau trainee supaya pembagian tugas berjalan dengan baik pada saat ada tamu bersamaan satu keluarga kerja kita tidak kacau dan belum lagi untuk tamu melakukan pemesanan room service. \u0000  \u0000The purpose of this research is to find out how the a'la carte menu lunch service in the new normal era by the waiter at the Ketumbar Bistro at The Haven Suites Bali Berawa and also to find out the obstacles faced and how to overcome them in the a'la carte menu lunch service in the new normal era by the waitress at Ketumbar Bistro at The Haven Suites Bali Berawa. The research approach used is qualitative research, this qualitative research is carried out by making an explanation of how the a'la carte lunch menu service in the new normal era by the waiter at Ketumbar Bistro at The Haven Suites Bali Berawa, then discusses the obstacles faced and The way to overcome this is by conducting direct observations and interviews. The results of this study are how to serve the A'La Carte menu in the new normal era by the waitress at Ketumbar Bistro at The Haven Suites Bali Berawa. From the results of the interview there were several problems found, then there are also ways to overcome them such as adding a menu sheet in the guest room in the form of print-outs with acrylic and scanning barcodes so that it is easier for guests to place orders through room service and on the afternoon shift when guests are busy, the party the hotel should look for Daily Workers or trainees so that the division of tasks goes well when there are guests at the same time as ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"12 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":"116092064","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":"Penerapan Total Quality Management Untuk Meningkatkan Kinerja Food and Beverage Product","authors":"N. Cahyanti, Dika Pranadwipa Koeswiryono","doi":"10.22334/paris.v2i5.442","DOIUrl":"https://doi.org/10.22334/paris.v2i5.442","url":null,"abstract":"Riset ini mempunyai tujuan supaya memahami implementasi Total Quality Management Pada Hotel LV8 & Resort Canggu. Penyelenggaraan riset mempergunakan metode riset deskriptif kualitatif yang mna teknik penghimpunan data mencakup pengamatan, mewawancarai, dan dokumentasi melalui informan yaitu Executive Chef, Karyawanatau Staff, Ex Staff dari LV 8 Resort Canggu Hotel mengenai penerapan TQM (Total Quality Management). Hasil penelitian ini menunjukan bahwa dari 8 Unsur TQM yang didapat dari wawancara dan observasi dapat dilihat bahwa kedelapan unsur berjalan dengan baik dan penyelenggarannya antar karyawan dan setiap staff berkomitmen mempertahankan standart kerja yang tinggi dalam setiap aspek operasional perusahaan. \u0000  \u0000This study aims to determine the application of Total Quality Management at Hotel LV8 & Resort Canggu. This study uses descriptive qualitative research methods with data collection techniques in the form of interviews, observations and documentation through informants, namely Executive Chef, Employees / Staff, Ex Staff from LV 8 Resort Canggu Hotel regarding the implementation of TQM (Total Quality Management). The results of this study indicate that of the 8 elements of TQM obtained from interviews and observations, it can be seen that the eight elements are running well and their implementation is between employees and each staff is committed to maintaining high work standards in every aspect of the company's operations.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"43 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":"129573438","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 Kompensasi dan Pengawasan Terhadap Produktivitas Kerja Karyawan di Hotel","authors":"N. Lestari, I. M. Sudjana, Ni Luh Supartini","doi":"10.22334/paris.v2i5.432","DOIUrl":"https://doi.org/10.22334/paris.v2i5.432","url":null,"abstract":"Penelitian ini bertujuan untuk mengetahui pengaruh kompensasi dan pengawasan terhadap terhadap produktivitas kerja karyawan di Hotel Alila Seminyak secara parsial dan simultan. Penelitian ini menggunakan metode kuantitatif dengan mengolah data primer melalui kuisioner yang diberikan kepada karyawan di department Front Office, Housekeeping, Food and Beverage Dapartment, Human Resources, Sales and Marketing dan Engineering Department. Populasi dalam penelitian ini sebanyak 85 responden diambil keseluruhannya. Analisis data yang digunakan yaitu uji asumsi klasik (uji normalitas, uji linearitas, uji autokorelasi, uji multikolinearitas, uji heteroskedastisitas) dan analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa secara simultan kompensasi dan pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan, dimana nilai uji F didapatkan dengan Fhitung = 1627,846 dan nilai signifikansi 0,000 < 0,05. Secara parsial kompensasi berpengaruh signifikan (0,000 < 0,05) terhadap produktivitas kerja karyawan dengan thitung = 45,147. Pengawasan berpengaruh signifikan terhadap produktivitas kerja karyawan dimana thitung = 34,320 dan nilai signifikan (0,000 < 0,05). \u0000  \u0000This study aims to determine the effect of compensation and supervision on the work productivity of employees at the Alila Seminyak Hotel partially and simultaneous. This study uses quantitative methods by processing primary data through a questionnaire given to employees in the Front Office, Housekeeping, Food and Beverage Department, Human Resources, Sales and Marketing and Engineering Department. The population in this study as many as 85 respondents were taken entirely. The data analysis used is the classic assumption test (normality test, linearity test, test autocorrelation, multicollinearity test, heteroscedasticity test) and linear regression analysis double. The research results show that simultaneously compensation and supervision significant effect on employee work productivity, where the value of the F test is obtained with Fcount = 1627.846 and a significance value of 0.000 <0.05. Partially compensated significant effect (0.000 <0.05) on employee work productivity with tcount = 45,147. Supervision has a significant effect on employee work productivity where tcount = 34.320 and significant value (0.000 <0.05).","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"103 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":"125704903","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}