Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"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":"Penanganan Keluhan Tamu di Senses Restaurant of Ritz-Carlton Nusa Dua Bali","authors":"I. G. N. C. Rimbaesa, Febianti Febianti","doi":"10.22334/paris.v2i3.374","DOIUrl":"https://doi.org/10.22334/paris.v2i3.374","url":null,"abstract":"Penanganan keluhan tamu bermanfaat sebagai suatu pedoman dimasa yang akan datang supaya tidak terjadi keluhan yang sama, meningkatkan kualitas layanan ataupun produk yang ada di restoran, mengetahui penilaian dan keinginan tamu, menentukan kelemahan atau penyimpangan standar, dan mengetahui prestasi kerja karyawan. Hal tersebut membuat peneliti tertarik dengan melakukan penelitian tentang Bagaimana Penanganan Keluhan Tamu di Senses Restoran of Ritz-Carlton Nusadua Bali. Penelitian ini menggunakan pendekatan deskriftif kualitatif yaitu menjelaskan faktor-faktor penyebab keluhan tamu dan penanganan keluhan tamu. Penelitian ini menghasilkan temuan bahwa ada beberapa keluhan yang di keluhkan tamu seperti pelayanan pesanan terlalu lama, pesanan tidak sesuai dengan permintaan tamu, kurangnya persiapan operasional, dan kekeliruan cara mengatasi masalah yang dihadapi pramusaji kepada tamu. Selain itu masih ada beberapa staff yang belum menjalankan prosedur dalam operasional seperti tidak ada staff yang mencatat keluhan, beberapa staff tidak melapor ke atasan, dan beberapa staff tidak mencatat keluhan di logbook. Dimana antara penanganan dengan kenyataan belum sepenuhnya sesuai. Adapun saran yang diberikan yaitu dengan mengadakan pelatihan guna menumbuhkan sikap tanggung jawab dan lebih perduli, dan mengikuti SOP yang sudah di tetapkan. \u0000  \u0000Handling guest complaints is useful as a guide in the future so that the same complaint does not occur, improve the quality of services or products in the restaurant, know the assessment and wishes of guests, determine weaknesses or standard deviations, and determine employee performance. This makes researchers interested in conducting research on How to Handle Guest Complaints at Senses Restaurant of Ritz-Carlton Nusadua Bali. This study uses a qualitative descriptive approach, namely explaining the factors that cause guest complaints and handling guest complaints. This study resulted in the findings that there were several complaints that guests complained about such as taking too long of an order service, orders not in accordance with guest requests, lack of operational preparation, and errors in how to solve problems faced by waiters to guests. In addition, there are still some staff who have not carried out operational procedures such as no staff recording complaints, some staff not reporting to superiors, and some staff not recording complaints in the logbook. Where the handling with reality is not fully appropriate. The advice given is to hold training to foster an attitude of responsibility and care, and follow the SOPs that have been set.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"54 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":"121955103","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 Motivasi Terhadap Prestasi Kerja Karyawan Housekeeping The Ritz Carlton Bali","authors":"Kezia Mirna Wastuty, I. W. Sudarmawan, I. W. R. Suarmana","doi":"10.22334/paris.v2i3.357","DOIUrl":"https://doi.org/10.22334/paris.v2i3.357","url":null,"abstract":"Karyawan dapat diartikan sebagai motor penggerak suatu perusahaan. Pelatihan dan motivasi merupakan cara untuk meningkatkan prestasi kerja. Dilihat dari fenomena unik yang didapat dari penelitian, adanya peningkatan prestasi kerja karyawan housekeeping The Ritz Carlton Bali yang cukup signifikan dari tahun 2020 hingga 2021 dimana peningkatan tersebut cukup sulit didapatkan di tahun sebelumnya. hal ini merupakan pencapaian terbaru untuk department housekeeping. Sehingga penelitian ini bertujuan untuk mengetahui suatu fenomena apakah peningkatan prestasi kerja karyawan Housekeeping di The Ritz Carlton Bali dipengaruhi oleh pelatihan dan motivasi atau dipengaruhi oleh faktor lainnya. Jenis penelitian yang digunakan data kuantitatif dan kualitatif dengan metode pengumpulan data yang digunakan adalah Kuisioner, Wawancara, Observasi, dan Dokumentasi. Sampel yang diambil untuk penelitian ini berjumlah 45 orang karyawan Housekeeping dengan cara sampling jenuh / sensus. Teknik analisis data yang digunakan adalah analisis regresi linear berganda. Pengujian hipotesis penelitian menggunakan SPSS 25.0. Hasil penelitian ini menunjukkan Secara parsial Pelatihan (X1) berpengaruh terhadap Prestasi Kerja(Y) Karyawan Housekeeping di The Ritz Carlton Bali. Secara parsial Motivasi (X2) berpengaruh terhadap Prestasi Kerja (Y) Karyawan Housekeeping di The Ritz Carlton Bali. Dan secara simultan Pelatihan (X1) dan Motivasi (X2) berpengaruh terhadap Prestasi Kerja (Y) karyawan pada Housekeeping di The Ritz Carlton Bali. simpulannya Pelatihan dan Motivasi berpengaruh signifikan secara simultan terhadap Prestasi Kerja karyawan Housekeeping The Ritz Carlton Bali. Saran Peneliti berharap Pelatihan secara virtual yang dilakukan oleh pihak Manajemen The Ritz Carlton Nusa Dua Bali lebih dikembangkan sebagai alternative yang dapat menunjang kegiatan pelatihan di era new normal ini. \u0000  \u0000Employees can be interpreted as the activator of a company. Training and motivation are ways to improve job performance. Judging from the unique phenomenon obtained from the study, there was a significant increase in the work performance of The Ritz Carlton Bali housekeeping employees from 2020 to 2021 where the increase was quite difficult to obtain in the previous year. This is the latest achievement for the housekeeping department. So this study aims to determine a phenomenon whether the increase in the work performance of Housekeeping employees at The Ritz Carlton Bali is influenced by training and motivation or influenced by other factors. This type of research used quantitative and qualitative data with data collection methods used were Questioner, Interviews, Observations, and Documentation. The sample taken for this study amounted to 45 Housekeeping employees by sampling saturated / census. The data analysis technique used is multiple linear regression analysis. Testing the research hypothesis using SPSS 25.0. The results of this study indicate that partially training (X1) has an effect on ","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":"129977841","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":"Peran Order Taker Housekeeping Departement di Pullman Bali Legian Beach Hotel and Resort","authors":"Putu Anindya Swandewi, Firman Sinaga","doi":"10.22334/paris.v2i3.376","DOIUrl":"https://doi.org/10.22334/paris.v2i3.376","url":null,"abstract":"Order taker termasuk bagian di dalam ruangan atau office housekeeping department yang dalam tugasnya terlihat mudah dimana sebatas duduk di belakang meja serta menerima dan mengangkat telepon saja, namun terdapat tanggung jawab besar yang dimiliki order taker yaitu menginformasikan status kamar tamu yang siap untuk dijual front office. Pelaksanaan penelitian ini dengan tujuan mengetahui bagaimana seorang Order Taker menghadapi masalah ketika kamar yang diinginkan tamu masih dengan status dirty. Dalam penelitian ini penulis menemukan masalah permintaan kamar sudah siap digunakan namun kamar tersebut masih berstatus dirty. Metode penelitian kualitatif dipergunakan sebagai metode untuk penelitian ini dengan data yang dikumpulkan melalui teknik observasi, wawancara, serta studi kepustakaan. Hasil penelitian yang sudah dilakukan yaitu mengetahui bagaimana peran order taker di Pullman Bali Legian Beach Hotel and resort, serta mengetahui tindakan yang dilakukan oleh order taker ketika mendapatkan permintaan kamar yang sudah siap pakai tetapi masih memiliki status dirty. Jadi, simpulannya bahwa order taker housekeeping berperan krusial di dalam hotel, dimana fungsinya yaitu sebagai pelayanan housekeeping terkait status kamar agar dapat segera ditindak lanjuti untuk memastikan tamu yang menginginkan pelayanan dapat segera ditindaklanjuti oleh staff housekeeping dengan efektif serta melayani complaint atau permintaan dari departement lain mengenai status kamar. \u0000  \u0000Order taker is part in the housekeeping department that located inside of room that looks simple in its duties, just sitting behind the desk picking up and receiving calls. But the order taker has a big responsibility in providing information about the status of guest rooms that are ready to be sold by the front office. The purpose of this research is to find out finding out how an Order Taker faces a problem when the room the guest wants is still dirty. In this study the authors/ researcher found the problem of requesting rooms that were ready for use but the desired room still in status of “dirty”. The method used is a qualitative research method with data collection techniques through observation, interviews, and literature study. The results of the research that has been done are knowing how the role of order takers is at Pullman Bali Legian Beach Hotel and resort, and knowing the actions taken by order takers when they get requests for rooms that are ready to use but still have a status “dirty”. So, the conclusion is that the order taker housekeeping is an important part in the hotel, which functions as a housekeeping service related to the status of the room so that it can be followed up immediately to ensure that guests who want services can be followed up by the housekeeping staff effectively and serve complaints or requests from other departments regarding the status of the room.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"34 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":"115305437","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}

{"title":"Penerapan Standar Operasional Prosedur Pembersihan Kamar Occupied Pada Masa Pandemi Covid 19 di Hotel W Seminyak","authors":"I. K. A. Pramuditha, Pande Putu Juniarta","doi":"10.22334/paris.v2i3.375","DOIUrl":"https://doi.org/10.22334/paris.v2i3.375","url":null,"abstract":"Kamar occupied pada masa pandemi covid 19 di Hotel W Seminyak, agar penelitian ini dapat bermanfaat dalam meningkatkan kinerja dan lancarnya oprasional dalam penerapan SOP pembersihan kamar occupied. Penelitan ini menggunkan teknik observasi, wawancara, dokumentasi dan studi kepustakaan dari hasil tersebut akan dibandingkan dengan SOP yang berlaku di Hotel W Seminyak. Hasil penelitian, penerapan SOP pembersihan kamar occupied pada masa pandemi covid 19 di Hotel W Seminyak secara umum SOP adalah pedoman untuk mempermudah room attendant melakukan pekerjaan. Mengingat pentingnya sebuah SOP pembersihan kamar occupied maka penelitian ini bertujuan untuk mengetahui tentang bagaimana penerapan SOP pembersihan kamar occupied. Secara umum room attendant telah menerapkan SOP yang berlaku di W Seminyak hotel dengan baik, tetapi masih ada SOP yang belum disesuaikan diantaranya tidak mengganti linen secara berkala, tidak pernah melakukan pengecekan spot pada inner duvet, bed topper, dan sofa yang ada di room, jarang melakukan dusting dengan SOP. \u0000  \u0000The room occupied during the COVID 19 pandemic at Hotel W Seminyak, so that this can be useful in improve performance and smooth the implementation of the SOP for the room occupied. This research uses observation, interview, documentation and literature studies techniques. Hotel W Seminyak The results of the study, the application of SOP for occupied rooms during the covid 19 pandemic at Hotel W Seminyak in general, SOP are guidelines to make it easier for room attendants to do work. In general, the room attendants have implemented the SOP that apply at the Seminyak W hotel well, but there are still SOP that have not been adjusted, including not changing regularly, never checking the places on the inner duvet, bed the topper, and sofa in the room, rarely do dusting with SOP.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"403 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":"123321631","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 Kualitas Pelayanan Pramusaji Terhadap Loyalitas Pelanggan di Restoran Hotel Daun Bali","authors":"I. Y. Pratama, I. N. Sudiarta, Gusti Ayu Praminatih","doi":"10.22334/paris.v2i3.352","DOIUrl":"https://doi.org/10.22334/paris.v2i3.352","url":null,"abstract":"Pariwisata erat hubungannya dengan pelayanan. Termasuk pada pelayanan makanan dan minuman yang ada dalam akomodasi itu sendiri, dimana pada sebuah restoran kualitas pelayanan pramusaji sangat penting agar dapat melayani tamu dan membuat tamu merasa nyaman serta merasa puas atas pelayanan yang diberikan. Pada sebuah restoran kualitas pelayanan pramusaji sangat penting agar dapat melayani tamu dan membuat tamu merasa nyaman serta merasa puas atas pelayanan yang diberikan. Pelayanan yang baik akan memberikan beragam keuntungan pada usaha mengingat kepuasaan tamu telah mampu dicapai secara menyeluruh. Berdasarkan hal tersebut kemudian dibuatlah penelitian ini, penelitian ini bertujuan untuk mengetahui bagaimana pengaruh kualitas pelayanan pramusaji terhadap loyalitas pelanggan di Restoran Daun Bali Hotel. Penelitian ini berbentuk korelasional yang menggunakan variabel bebas kualitas pelayanan yang terbentuk dari indikator sebuah pelayanan seperti tangible, reliability, responsiveness, assurance, dan empaty sebagai sebuah variabel bebas dan loyalitas pelanggan sebagai variabel terikat. Pengumpulan data menggunakan kuesioner skala likert. dengan teknik analisis data menggunakan analisis regresi linier sedarhana, dan teknik pengumpulan data sekunder dalam penelitian ini kemudian menggunakan kepustakaan dan dokumentasi sebagai sumber data. Hasil penelitian ini menunjukan bahwa persamaan regresi linier sederhana yang diperoleh dari Y = Loyality = 0,471 dengan sig. = 0,001 < 0,05 (sangat nyata). Analisis Determinasi dari pengaruh kualitas pelayanan terhadap loyalitas pelanggan adalah sebesar 22,2 persen dan sisanya dipengaruhi oleh variabel yang lain, persamaan regresi linier tersebut untuk mengukur pengaruh kualitas pelayanan terhadap loyalitas pelanggan. Dari hasil tersebut kemudian dapat diambil kesimpulan bahwa variabel X (kualitas pelayanan) sangat berpengaruh secara signifikan terhadap variabel Y (loyalitas pelanggan). \u0000  \u0000Tourism is closely related to service. Including the food and beverage service that is in the accommodation itself, where in a restaurant the quality of waiter service is very important in order to be able to serve guests and make guests feel comfortable and satisfied with the services provided. In a restaurant, the quality of waiter service is very important in order to serve guests and make guests feel comfortable and satisfied with the services provided. Good service will provide various benefits to the business considering that guest satisfaction has been able to be achieved as a whole. Based on this, this research was then made, this study aims to determine how the influence of the service quality of waiters on customer loyalty at the Daun Bali Hotel Restaurant. This research is in the form of correlation that uses the independent variable of service quality which is formed from indicators of a service such as tangible, reliability, responsiveness, assurance, and empathy as an independent variable and customer loyalty as the d","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"31 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":"125582194","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}