Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Pelaksanaan SOP Room Service Pada Era New Normal di Sudamala Suites & Villa Sanur","authors":"I. Wahyudi, Anak Agung Ayu Arun Suwi Arianty","doi":"10.22334/paris.v2i3.377","DOIUrl":"https://doi.org/10.22334/paris.v2i3.377","url":null,"abstract":"Pelaksanaan Standard Operational Procedure (SOP) dapat didefinisikan sebagai dokumen yang menjabarkan aktivitas operasional yang dilakukan sehari-hari, Pengelolaan di Food and Beverage Service pada divisi Room Service harus didukung penuh oleh karyawan yang memiliki tugas dan tanggung jawab kepada para tamu. Sudamala Suites & Villa Sanur merupakan salah satu hotel berbintang lima yang bertempat di kawasan Pantai Sanur. Lokasi Sudamala Suites & Villa Sanur sangat strategis dan dikelilingi oleh Pantai yang sangat indah. Walau hanya memiliki 34 kamar. Berdasarkan latar belakang tersebut, maka penulis mengambil judul penelitian tentang Pelaksanaan Standar Operasional Prosedur Room Service pada Era New Normal di Sudamala Suites & Villa Sanur. Adapun konsep dari penelitian ini adalah Pelaksanaan SOP Room Service. Sedangkan teori dari penelitian ini adalah mengenai Pelaksanaan pada Era New Normal. SOP (Standard Operational Procedure) yang dilaksanakan di Sudamala Sanur memiliki 18 tahapan yang harus diikuti oleh masing-masing Room Service Waiter/s guna memaksimalkan kinerja dan kepuasan pelanggan, serta mengikuti peraturan yang ada. Dibawah ini adalah tabel hasil dari obeservasi bagaimana para Room Service Waiters/s menerapkan 18 tahapan dalam melaksanakan Room Service ke kamar tamu. Untuk memaksimal penerapan SOP, pihak management diharapkan : Management sebaiknya memastikan kesiapan setiap karyawan. Management harus selalu memantau kinerja dan mengarahkan para karyawan untuk selalu mengikuti SOP. Management harus memberikan training tentang penerapan prosedur pelayanan kepada staff, training, dan juga daily wolker. \u0000  \u0000Implementation of the Standard Operational Procedure (SOP) can be defined as a document that describes daily operational activities. Management in Food and Beverage Service in the Room Service division must be fully supported by employees who have duties and responsibilities to guests. Sudamala Suites & Villa Sanur is a five-star hotel located in the Sanur Beach area. The location of Sudamala Suites & Villa Sanur is very strategic and surrounded by very beautiful beaches. Even though it only has 34 rooms. Based on this background, the authors took the title of research on the Implementation of Standard Operating Procedures for Room Service in the New Normal Era at Sudamala Suites & Villa Sanur. The concept of this research is the implementation of SOP Room Service. While the theory of this research is about the implementation in the New Normal Era. The SOP (Standard Operational Procedure) implemented at Sudamala Sanur has 18 stages that each Room Service Waiter must follow in order to maximize performance and customer satisfaction, as well as follow existing regulations. Below is a table of results from observations of how Room Service Waiters implement 18 stages in implementing Room Service to guest rooms. To maximize the implementation of SOPs, the management is expected to: Management should ensure the readiness of every employee. Ma","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126822163","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 Pengelolaan Objek Wisata Pura Tirta Empul, Tampaksiring, Gianyar Pada Pandemi Covid-19","authors":"Galan Dion Permadi, P. Wirawan, Ni Made Ayu Sulasmini","doi":"10.22334/paris.v2i3.344","DOIUrl":"https://doi.org/10.22334/paris.v2i3.344","url":null,"abstract":"Semenjak terjadi wabah Covid-19 yang di Indonesia tahun 2020 awal sektor pariwisata Indonesia mengalami penurunan dimana-mana tidak terkecuali di Bali. Sebagai salah satu sektor bisnis yang banyak menghasilkan lapangan pekerjaan karena mampu menampung tenaga kerja yang sangat besar, pariwisata dianggap oleh sebagian masyarakat sebagai entitas yang dirugikan. Pengaruh pandemi covid-19 ini menyebabkan Pura Tirta Empul mengalami penurunan wisatawan sehingga membuat para pelaku wisata untuk berlomba menariw wisatawan. Tujuan penelitian ini adalah yaitu mengetahui dampak positif dan negatif pandemi covid-19 terhadap objek wisata Pura Tirta Empul, serta pengelolaan strategis. Teknik yang digunakan adalah Non-probability sampling. Sampel penelitian yaitu pengelola dan masyarakat sekitar sebanyak enam orang. Data penelitian bersifat kualitatif berupa dampak positif dan negatif pandemi Covid-19 terhadap dampak pariwisata Tirta Empul diperoleh dari wawancara, pengamatan, pemotretan, perekaman. Dampak negatif yang ditimbulkan oleh pandemi covid-19 bagi wisata Tirta Empul adalah perkenomonian masyarakat menjadi turun. Dampak positif yaitu masyarakat menginstropeksi dan lebih mawas diri. Upaya-upaya yang dilakukan diantaranya adalah gencar mempromosikan objek wisata Tirta Empul ke sektor-sektor pariwisata stakeholder terutama travel agen dan hotel-hotel. Hal tersebut dilakukan dengan bekerjasama antar pengelola objek wisata Tirta Empul, desa adat dan pemerintah. Masyarakat juga mengelola lahan yang ada dengan melakukan kegiatan positif seperti menanam sayuran. \u0000  \u0000Covid-19 pandemic in Indonesia since early 2020, the Indonesian tourism sector Since the Covid-19 outbreak in Indonesia in early 2020, the Indonesian tourism sector has decreased everywhere, including in Bali. As a business sector that generates many jobs because it is able to accommodate a very large workforce, tourism is considered by some people as an entity that is disadvantaged. The influence of the COVID-19 pandemic has caused Tirta Empul Temple to experience a decline in tourists, making tourism actors compete to attract tourists. The purpose of this study was to determine the positive and negative impacts of the COVID-19 pandemic on the Tirta Empul Temple tourist attraction, as well as strategic management. The technique used is Non-probability sampling. The research sample is the manager and the surrounding community as many as six people. Qualitative research data in the form of positive and negative impacts of the Covid-19 pandemic on the impact of Tirta Empul tourism were obtained from interviews, observations, photo shoots, recordings. The negative impact caused by the COVID-19 pandemic for Tirta Empul tourism is that the community's economy has decreased. The positive impact is that people introspect and are more introspective. Efforts made include intensively promoting the Tirta Empul tourist attraction to the tourism sectors of stakeholders, especially travel agents and hotels. This ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"37 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"121516968","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 Pelatihan dan Kepemimpinan Terhadap Produktivitas Kerja Karyawan di Noaa Social Dining Seminyak Kuta","authors":"I. A. P. Dewi, Deden Ismail, I. G. A. K. Dewi","doi":"10.22334/paris.v2i3.347","DOIUrl":"https://doi.org/10.22334/paris.v2i3.347","url":null,"abstract":"Pelatihan dan Kepemimpinan sangat penting untuk produktivitas kerja. Tujuan penelitian ini untuk mengetahui pengaruh pelatihan dan kepemimpinan terhadap produktivitas kerja karyawan. Penelitian dilakukan pada bulan oktober hingga bulan April 2021. Populasi dalam penelitian ini adalah seluruh Staff Noaa Social dining Seminyak Kuta dengan sampel 30 orang dengan Teknik sampling jenuh. Teknik analisis data yaitu regresi linier berganda. Permasalahan yang akan diteliti adalah; (1) bagaimanakah pengaruh pelatihan terhadap produktivitas kerja karyawan di Noaa Social dining Seminyak? (2) Bagaimanakah pengaruh kepemimpinan terhadap produktivitas kerja karyawan di Noaa Social dining Seminyak Kuta? Dan (3) bagaimanakan pengaruh pelatihan dan kepemimpinan terhadap produktivitas kerja karyawan di Noaa Social dining Seminyak Kuta? Hasil penelitian menunjukkan bahwa Kepemimpinan (X2) berpengaruh signifikan secara parsial terhadap Produktivitas dengan Y. Adapun dimensi kepemimpinan yang berpengaruh adalah Katalisator dan Bersikap Menghargai dan dimensi yang tidak berpengaruh adalah Bersifat adil, Memberi sugesti, Mendukung tujuan, Menciptakan rasa aman, Sebagai wakil organisasi dan Sumber inspirasi. \u0000  \u0000Training and Leadership is very important for work productivity. The purpose of this study was to determine the effect of training and leadership on employee productivity. The research was conducted from October to April 2021. The population in this study were all Noaa Social dining Seminyak Kuta staff with a sample of 30 people using a saturated sampling technique. The data analysis technique is multiple linear regression. The problems to be studied are; (1) what is the effect of training on employee work productivity at Noaa Social dining Seminyak? (2) How does leadership affect employee work productivity at Noaa Social dining Seminyak Kuta? And (3) what is the effect of training and leadership on employee work productivity at Noaa Social dining Seminyak Kuta? The results of the study show that Leadership (X2) has a partially significant effect on Productivity with Y. The influential dimensions of leadership are Catalyst and Appreciative and dimensions that are not influential are Fair, Giving suggestions, Supporting goals, Creating a sense of security, As an organizational representative and a source of inspiration.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130548216","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 Menu A’la Carte di Mase Uma Kitchen & Bar Umalas Seminyak Bali","authors":"I. Saputra, Firlie Lanovia Amir, I. G. A. E. Suwintari","doi":"10.22334/paris.v2i3.348","DOIUrl":"https://doi.org/10.22334/paris.v2i3.348","url":null,"abstract":"Pulau Bali adalah salah satu bagian dari kepulauan Indonesia yang memilikipotensi pariwisata.Pengembangan daerah tujuan wisata memerlukan saranaakomodasi yang memadai. Salah satu sarana akomodasi tersebut adalah restoran. Dalam dunia usaha restoran pada saat ini, tingkat kepopuleran dan profitabilitas pada sebuah makanan sangat penting untuk di jaga hal tersebut adalah merupakan suatu masalah yang dihadapi oleh para pengusaha restoran. Untuk dapat mempertahankan kepopuleran dan profitabilitas sebuah makanan maka diperlukan analisis menu yang efektif. Masalah dalam penelitian ini adalah bagaimana performa Menu A’la Carte di Mase Uma Kitchen & Bar Umalas jika diukur berdasarkan tingkat popularitas dan profitabilitas. Penyelesaian masalah dalam penelitian ini adalah dengan menggunakan tenik menu engineering. Penelitian ini menganalisis menu a’la cartedi Mase Uma Kitchen & Bar. Analisis yang dilakukan menggunakan teknikmenu engineering. Hasil penelitian menunjukkan bahwa hasil dari klasifikasi menu a’la carte di Mase Uma Kitchen & Bar menggunakan metode menu engineering adalah dari jumlah 32 item menu, 7 item atau 21,87% termasuk dalam kategori star, 12 item atau 34,37% termasuk dalam kategori plowhorse, 5 item atau 18,75% termasuk dalam kategori puzzle, 8 item atau 25% termasuk dalam kategori dog. Berdasarkan hasil analisis dapat dilihat bahwa item menu dengan kategori dog masih tinggi dan memiliki selisih yang tidak jauh dengan kategori star, plowhorse dan juga puzzle. Hal ini menunjukkan performa menu di Mase Uma Kitchen & Bar belum cukup bagus dan perlu dilakukan analisis menu secara rutin untuk menaikkan pendapatan di Mase Uma Kitchen & Bar. \u0000  \u0000The island of Bali is one part of the Indonesian archipelago that has tourism potential. Development of tourist destinations requires adequate accommodation facilities. One of the accommodation facilities is a restaurant. In today's restaurant business world, the level of popularity and profitability of a food is very important to maintain, this is a problem faced by restaurant entrepreneurs. To be able to maintain the popularity and profitability of a food, an effective menu analysis is needed. The problem in this study is how the performance of the A'la Carte Menu at Mase Uma Kitchen & Bar Umalas is measured based on the level of popularity and profitability. The solution to the problem in this research is to use the engineering menu technique. This study analyzes the a'la carted menu at Mase Uma Kitchen & Bar. The analysis was carried out using menu engineering techniques. The results showed that the results of the a'la carte menu classification at Mase Uma Kitchen & Bar using the menu engineering method were from a total of 32 menu items, 7 items or 21.87% included in the star category, 12 items or 34.37% included in the star category. plowhorse category, 5 items or 18.75% included in the puzzle category, 8 items or 25% included in the dog category. Based on the results of the analysis, it can be see","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"129 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127093335","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 Motivasi dan Pemberian Kompensasi Terhadap Loyalitas Karyawan di Hotel Four Points By Sheraton Bali Seminyak","authors":"I. P. A. Dharmadi, Komang Shanty Muni Parwati, K. R. Tunjungsari","doi":"10.22334/paris.v2i3.349","DOIUrl":"https://doi.org/10.22334/paris.v2i3.349","url":null,"abstract":"Loyalitas karyawan sangat penting bagi pertumbuhan produktivitas perusahaan. Tujuan penelitian ini untuk mengetahui signifikansi pengaruh Motivasi dan Kompensasi terhadap Loyalitas Karyawan. Populasi dalam penelitian ini sebanyak 77 orang. Jumlah sampel diambil sebanyak 65 orang. Teknik ini menggunakan metode teknik quota sampling. Teknik analisis data menggunakan regresi linier berganda. Pengujian hipotesis ini dilakukan pada tingkat signifikansi 5%. Penelitian ini menunjukan hasil bahwa motivasi dan kompensasi berpengaruh positif dan signifikan secara simultan dan parsial terhadap loyalitas karyawan. Berdasarkan hasil penelitian ini, diharapkan manajemen dapat meningkatkan loyalitas karyawan dalam bentuk memberikan bonus atau reward, memberikan kompensasi kepada karyawan yang bekerja secara over time. \u0000  \u0000Employee loyalty is very important for the growth of company productivity. The purpose of this study was to determine the significance of the effect of motivation and compensation on employee loyalty. The population in this study were 77 people. The number of samples taken as many as 65 people. This technique uses the quota sampling technique method. The data analysis technique used multiple linear regression. This hypothesis testing was carried out at a significance level of 5%. This study shows the results that motivation and compensation have a positive and significant effect simultaneously and partially on employee loyalty. Based on the results of this study, it is expected that management can increase employee loyalty in the form of giving bonuses or rewards, providing compensation to employees who work over time.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"41 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"116869847","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":"Pembuatan Selai Dari Kulit Semangka (Citrullus Lanatus) dan Ditambah Sari Buah Sirsak","authors":"I. Pramana, I. N. Sudiarta","doi":"10.22334/paris.v2i3.367","DOIUrl":"https://doi.org/10.22334/paris.v2i3.367","url":null,"abstract":"Penelitian ini termasuk penelitian komparatif, yakni perbandingan kualitas selai dengan selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak. Penelitian ini memakai teknik deskriptif kualitatif dan teknik analisis deskriptif, yang mana teknik deskriptif kualitatif dipakai guna menentukan masa kadaluarsa pada produk dan teknik analisis deskriptif dipakai dalam uji organoleptik (warna, rasa, aroma, dan tekstur). Penelitian ini bertujuan guna mengetahui kualitas selai dari kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak bisa dilihat dari aspek warnanya, rasanya, aromanya serta teksturnya, guna menemukan komposisi campuran yang tepat dan bisa mengetahui masa kadaluars selai dari kulit semangka serta ditambah sari buah sirsak. Berlandaskan hasil penelitian, pendayagunaan kulit semangka dan sari buah sirsak dengan presentase 100% memiliki nilai tertinggi yang terlihat dari segi rasanya yang sangat enak, aromanya yang khas dan teksturnya yang lembut Akibatnya menghasilkan kualitas yang baik. Dan Berlandaskan hasil dari pengamatan uji daya tahan ataupun masa kadaluarsa selai kulit semangka (citrullus lanatus) dan ditambah sari buah sirsak hanya mampu bertahan selama 4 hari dalam suhu ruangan. \u0000  \u0000This research is a comparative study, namely the comparison of the quality of jam with jam from watermelon rind (Citrullus lanatus) and added soursop juice. This study uses descriptive qualitative techniques and descriptive analysis techniques, in which qualitative descriptive techniques are used to determine the expiration date on products and descriptive analysis techniques are used in organoleptic tests (color, taste, aroma, and texture). This study aims to determine the quality of the jam from watermelon rind (citrullus lanatus) and added soursop juice from the aspect of color, taste, aroma and texture, to find the right mix composition and to know the expiration date of the watermelon rind jam and added soursop juice. Based on the results of the study, the utilization of watermelon rind and soursop juice with a percentage of 100% had the highest value in terms of very good taste, distinctive aroma and soft texture so as to produce good quality. And based on the results of the observation of the durability test or the expiration date on the jam from watermelon rind (citrullus lanatus) and added soursop juice, it was only able to last for 4 days at room temperature.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132607904","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 Konsep Tri Hita Karana pada Aspek Palemahan dalam Pengelolaan Limbah Sampah di The Wakanda Ubud","authors":"Dewa Ayu Eka Yuliani, Luh Eka Susanti","doi":"10.22334/paris.v2i3.373","DOIUrl":"https://doi.org/10.22334/paris.v2i3.373","url":null,"abstract":"Tri Hita Karana merupakan tuntunan keharmonisan di Bali. Namun banyak akomodasi di Bali yang belum mengimplementasikan konsep Tri Hita Karana terutama pada aspek palemahan khususnya kelestarian lingkungan dan pengelolaan limbah sampah yang belum dilakukan secara optimal salah satunya yaitu The Wakanda Ubud. Penelitian ini bertujuan untuk mengetahui bagaimana penerapan aspek palemahan terhadap pengelolaan limbah sampah di The Wakanda Ubud. Data primer dan data sekunder adalah jenis sumber data yang digunakan pada penelitian ini dimana data didapat dari sumbernya langsung dan sumber lain-lain. Dilengkapi dengan teknik pengumpulan data observasi dan wawancara dimana mengamati secara langsung dan mendapatkan keterangan dari narasumber yang bersangkutan dalam penelitian ini. Menurut hasil peelitian, The Wakanda Ubud sudah menerapkan aspek palemahan terhadap pengelolaan sampah dengan baik namun tidak maksimal. Salah satunya yaitu sampah organik yang diangkut begitu saja tanpa diolah. Adapun saran yang diberikan adalah pihak The Wakanda Ubud setidaknya bekerja sama dengan pihak Dinas Kebersihan Gianyar untuk mengolah limbah organi kagar dapat lebih bermanfaat bagi hotel dan lingkungan. \u0000  \u0000Many hotels in Bali implemented the Tri Hita Karana as a guide of harmony. However, many hotels in Bali have not implemented the Tri Hita Karana concept, especially in the palemahan aspect of the environmental sustainability and waste management that has not been carried out optimally, one of them is The Wakanda Ubud. This study is aims find out how the palemahan aspect is applied to waste management. This study is use primary and secondary data sources. Completed with data collection techniques by observation and interviews wile observing directly and getting information from the relevant sources. According to research results, The Wakanda Ubud has implemented the palemahan aspect of waste management properly but not optimally. One of them is organic waste that is transported without being processed. The advice given is that The Wakanda Ubud at least cooperates with the Gianyar Cleaning Service to process organic waste so that it can be more beneficial for the hotel and the environment.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117094047","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 Lokasi dan Motivasi Wisatawan Terhadap Keputusan Berkunjung Wisatawan Domestik ke Mata Air Tembeling, Nusa Penida","authors":"Elfira Damayanti, D. Lestari, I. K. Muliadiasa","doi":"10.22334/paris.v2i3.360","DOIUrl":"https://doi.org/10.22334/paris.v2i3.360","url":null,"abstract":"Lokasi dan motivasi wisata mampu memberikan pengaruh terhadap tingkat keputusan berkunjung wisatawan ke Mata Air Tembeling. Penelitian tersebut dilakukan untuk menganalisis : 1) pengaruh lokasi terhadap.keputusan.berkunjung.wisatawan.domestik.ke Mata Air Tembeling, 2) pengaruh motivasi wisata terhadap keputusan berkunjung wisatawan domestik ke Mata Air Tembeling, 3) pengaruh lokasi dan motivasi wisata terhadap keputusan wisatawan domestik ke Mata Air Tembeling. Penelitian ini bersifat deskriptif kuantitatif sedangkan teknik penetuan sampel.yang digunakan yaitu purposive sampling. Kriteria responden adalah yang sudah pernah berkunjung maupun yang sedang berkunjung ke Mata Air Tembeling. Penelitian ini mengambil 100 responden dengan cara memperoleh data melalui penyebaran kuesioner dan studi literatur. Sementara pengujian instrumen dilakukan dengan uji.validitas dan uji.reliabilitas, sedangkan teknik analisis data menggunakan uji asumsi klasik, analisis regresi linier berganda, dan analisis deskriptif. Hasil penelitian menunjukkan bahwa : 1) Lokasi bernilai positif dan berpengaruh signifikan terhadap keputusan berkunjung wisatawan domestik ke Mata Air Tembeling, 2) Motivasi wisata bernilai positif dan berpengaruh signifikan terhadap keputusan berkunjung wisatawan domestik ke Mata Air Tembeling, 3) lokasi dan motivasi wisata berpengaruh signifikan terhadap keputusan berkunjung wisatawan domestik ke Mata Air Tembeling. Berdasarkan analisis data, lokasi memberikan pengaruh sebesar 3,69%, dan motivasi wisata berpengaruh sebesar 7,19%. Dapat dikatakan motivasi wisatawan berpengaruh dominan terhadap keputusan berkunjung. keduanya memberikan pengaruh sebesar 66,9% serta sisanya dipengaruhi variabel lainnya. \u0000  \u0000  \u0000The decision level of visitors visiting Tembeling Springs may be influenced by the location and purpose of tourism. The study was conducted to analyze: 1) The effect of location on the decision of domestic tourists to visit Tembeling Springs, 2) the impact of tourist motivation on the decision of domestic tourists to visit Tembel Springs 3) The impact of geography and tourism motivation on domestic tourists' decision to visit Tembeling Springs. This study is quantitatively descriptive, and the sample strategy employed is purposive sampling. Those who have visited or are currently visiting Tembel Springs qualify as respondents. This study collected data from 100 participants via questionnaires and a review of the relevant literature. In the meantime, the testing of the instruments was undertaken using the validity and reliability tests, whereas the data analysis technique employed the classical assumption test, multiple linear regression analysis, and descriptive statistics. The findings indicated that : 1) The location of Tembeling Springs has a good impact on the decision of domestic tourists to visit the destination, 2) Positive tourism motivation has a substantial impact on the decision of domestic tourists to visit Tembeling Springs, 3) The ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"22 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127298118","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 di Starbucks Drive Thru Teuku Umar Denpasar","authors":"Kadek Ayu Permana Dewi, I. M. Semara, Ni Putu Isha Aprinica","doi":"10.22334/paris.v2i3.355","DOIUrl":"https://doi.org/10.22334/paris.v2i3.355","url":null,"abstract":"Starbucks Drive Thru Teuku Umar Denpasar merupakan sebuah kedai kopi yang berlokasi di Jl. Teuku Umar Barat No.157, Padangsambian, Kec. Denpasar Barat, Kota Denpasar, Bali. Starbucks merupakan coffee shop yang memiliki banyak gerai di Indonesia maupun Dunia, Starbucks Drive Thru Teuku Umar Denpasar satu-satunya gerai Starbucks di Bali yang mempunyai sistem layanan tanpa turun (drive thru). Analisa Strategi pemasaran dan mengetahui strategi pemasaran yang digunakan dengan menggunakan metode analisis SWOT merupakan metode analisis penulis dengan menggunakan metode analisis kualitatif. Penelitian ini juga dilakukan dengan cara metode SWOT, mencari faktor eksternal maupun internal perusahaan dengan menggunakan matriks IFAS dan EFAS, mengetahui posisi perusahaan dalam kuadran SWOT, serta mencari tau strategi alternative yang digunakan dalam perusahaan. Metode pengumpulan data dilakukan dengan cara observasi, wawancara, kuesioner, dan dokumentasi. Hasil penelitian ini adalah tentang identifikasi dari ke-7 elemen bauran pemasaran (marketing mix) yang dimiliki oleh Starbucks Drive Thru Teuku Umar Denpasar. Hasil penelitian menunjukan bahwa Starbucks Drive Thru Teuku Umar Denpasar berada di kuadran I (satu). Posisi ini menandakan bahwa Starbucks Drive Thru Teuku Umar Denpasar merupakan perusahaan yang kuat dan berpeluang. Strategi yang disarankan adalah strategi agresif (growth-oriented strategy) yang berarti memanfaatkan layanan tanpa turun (drive thru) dan Starbucks Reward Card yang dimiliki Starbucks untuk mendatangkan customer di masa pandemi COVID-19. \u0000  \u0000Starbucks Drive Thru Teuku Umar Denpasar is a coffee shop located on Jl. Teuku Umar Barat No.157, Padangsambian, Kec. West Denpasar, Denpasar City, Bali. Starbucks is a coffee shop that has many outlets in Indonesia and around the world, Starbucks Drive Thru Teuku Umar Denpasar is the only Starbucks outlet in Bali that has a drive thru service system. Analysis of marketing strategy and knowing the marketing strategy used by using the SWOT analysis method is the author's analysis method uses qualitative analysis methods. This research was also conducted using the SWOT method, looking for external and internal factors of the company by using the IFAS and EFAS matrices, knowing the company'sposition in the SWOT quadrant, and looking for alternative strategies used in the company. Methods of data collection are done by means of observation, interviews, questionnaires, and documentation. The results of the research are about the identification of the 7 elements of the marketing mix owned by Starbucks Drive Thru Teuku Umar Denpasar. The results showed that Starbucks Drive Thru Teuku Umar Denpasar was in quadrant I (one). This position indicates that Starbucks Drive Thru Teuku Umar Denpasar is a strong and potential company. The recommended strategy is an aggressive strategy (growth-oriented strategy) which means utilizing drive thru services and Starbucks Reward Cards that are owned by Starbucks to bring ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132980914","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 Pelatihan dalam Meningkatkan Kinerja Karyawan Food and Beverage di Mahagiri Panoramic Resort and Restaurant","authors":"Ni Kadek Adelia Setya Bintang, I. G. A. M. Sanjiwani","doi":"10.22334/paris.v2i3.364","DOIUrl":"https://doi.org/10.22334/paris.v2i3.364","url":null,"abstract":"Banyaknya mahasiswa yang melakukan praktik kerja nyata di Mahagiri Panoramic Resort and Restaurant menyebabkan pelatihan harus di lakukan, agar mahasiswa yang melakukan praktek kerja nyata (training) lebih mengetahui pekerjaan apa yang harus digarap dan dikuasai sebelum dipraktekkan khususnya di bagian (Food and Beverage). Tujuan penelitian ini adalah untuk mengetahui prosedur pelaksanaan pelatihan yang di adakan dan mengetahui penerapan SOP pelayanan setelah dilakukan pelatihan untuk meningkatkan kinerja karyawan Food and Beverage Department. Teknik pengumpulan data yang digunakan di dalam penelitian ini adalah studi dokumentasi, wawancara dan observasi. Penelitian ini menggunakan analisis deskriptif kualitatif dengan melihat kinerja karyawan dan trainee setelah di lakukan pelatihan. Prosedur pelaksanaan pelatihan dalam meningkatkan kinerja karyawan food and beverage deparment di Mahagiri Panoramic Resort and Restaurant, yaitu menerapkan prinsip pelatihan berupa participation, repetition, relevance, transference, dan feedback. Secara umum setelah pelatihan di berikan kepada karyawan dan trainee, masih terdapat SOP yang terlewatkan, yaitu SOP tentang memberi salam, mengulang pesanan, mengecek semua pesanan, dan mengucapkan terima kasih, Karyawan yang telah melaksanakan SOP pelayanan dengan benar tidak diharuskan untuk mengikuti pelatihan kembali. Pada saat pelatihan sebaiknya para peserta benar-benar serius dalam mengikuti pelatihan agar mampu melakukan pekerjaan sesuai dengan SOP yang di terapkan dan tidak banyak langkah-langkah yang terlewatkan. \u0000  \u0000The number of students that in the job training program (trainee) makes training need to be carried out, then they will know their job before practicing it in the restaurant, especially in the Food and Beverage Department. The purpose of this study was to determine the procedures for implementing the training that was held and to find out the implementation of SOP after training to improve the performance of employees of the Food and Beverage Department. Data collection techniques used in this research are documentation, interview and observation. This study uses descriptive qualitative analysis by observing the performance of employees and trainees after training. The procedure for implementing training in improving the performance of food and beverage department employees at Mahagiri Panoramic Resort and Restaurant is to apply the training principles in the form of participation, repetition, relevance, transference, and feedback. In general, after training is given to employees and training, some standard was not implemented accordingly, such as greeting, repeating orders, checking all orders, and saying thank you to the guest. Employees who have implemented the standard correctly are not required to take part in retraining. At the time of training, participants should be really serious about participating in the training, then it will make them able to do work according to the SOP applied in the ","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"39 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-03-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"126059195","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}