Jurnal Ilmiah Pariwisata dan Bisnis最新文献

{"title":"Pengaruh Pelatihan Soft Skill dan Hard Skill Terhadap Kinerja Karyawan di Bali Beach Glamping Resort","authors":"Ni Kadek Ari Widyaningsih, F. Sinaga, P. Wirawan","doi":"10.22334/paris.v2i3.358","DOIUrl":"https://doi.org/10.22334/paris.v2i3.358","url":null,"abstract":"Ditemukan complain mengenai operasional di front office, restaurant, kitchen dan house keeping pada Bali Beach Glamping Resort. Tujuan dalam penelitian ini untuk mengetahui pengaruh pelatihan soft skill dan hard skill terhadap kinerja di Bali Beach Glamping Resort. Metode penelitian yang digunakan adalah metode kuantitatif dengan menggunakan SPSS 23. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah dengan kuesioner dan studi dokumen. Kuesioner disebar kepada seluruh karyawan di Bali Beach Glamping. Teknik analisis data yang digunakan adalah uji statistik seperti uji validitas, uji reliabitas, uji asumsi klasik, uji regresi linear sederhana dan uji regresi linear berganda. Hasil analisis dalam penelitian ini adalah semakin tinggi pelatihan soft skill dan hard skill maka kinerja karyawan akan semakin meningkat. Simpulan penelitian ini adalah pelatihan soft skill dan hard skill berpengaruh signifikan terhadap kinerja karyawan di Bali Beach Glamping Resort. Dalam penelitian ini indikator pada pelatihan soft skill yang memiliki pengaruh paling tinggi terhadap kinerja karyawan adalah pelatihan leadership, sedangkan indikator pada hard skill yang memiliki pengaruh paling tinggi adalah pelatihan pelayanan. Manfaat penelitian ini untuk industri yaitu memberikan masukan kepada resort berupa informasi yang dapat dijadikan referensi mengenai peltihan yang efektif diterapkan di industri perhotelan sehingga menghasilkan karyawan yang kompeten dibidangnya. Dan kepada department front office, restaurant kitchen dan house keeping yang ada di Bali Beach Glamping dapat menjadikan penelitian ini sebagai acuan dalam memberikan pelatihan yang tepat dimasa mendatang. Dalam pelatihan soft skill agar lebih meningkatkan pelatihan untuk problem solving sedangkan pada pelatihan hard skill lebih meningkatkan pelatihan teknologi. \u0000  \u0000Complaints were found regarding operations at the front office, restaurant, kitchen and house keeping at Bali Beach Glamping Resort. The purpose of this study was to determine the effect of soft skill and hard skill training on performance at Bali Beach Glamping Resort. The research method used is a quantitative method using SPSS 23. Data collection techniques used in this research are questionnaires and document studies. Questionnaires were distributed to all employees at Bali Beach Glamping. The data analysis technique used is statistical tests such as validity tests, reliability tests, classical assumption tests, simple linear regression tests and multiple linear regression tests. The results of the analysis in this study are the higher the soft skill and hard skill training, the higher the employee's performance. The conclusion of this research is that soft skill and hard skill training have a significant effect on employee performance at Bali Beach Glamping Resort. In this study, the indicator on soft skills training that has the highest influence on employee performance is leadership training, while the indicator on hard s","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"103 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":"121468825","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":"Zero Waste Management : Alternatif Penggunaan Biji Nangka Sebagai Pengganti Almond Dalam Pembuatan Biscotti","authors":"Luh Diah Wiadnyani, Luh Eka Susanti","doi":"10.22334/paris.v2i3.371","DOIUrl":"https://doi.org/10.22334/paris.v2i3.371","url":null,"abstract":"Biscotti merupakan salah satu jenis cookies yang berasal dari Italia dan biasanya kacang-kacangan yang digunakan adalah kacang almond. Namun dengan harganya yang lumayan mahal penulis tertarik untuk menggunakan biji nangka sebagai alternatif pengganti almond. Tujuan penelitian ini untuk mengetahui kualitas biscotti dengan penggunaan biji nangka sebagai pengganti almond dari segi rasa, warna, tekstur dan aroma. Teknik analisis data yang digunakan yaitu Teknik desktiptif dengan melakukan uji organoleptik pada 30 panelis. Hasil uji organoleptik yang diperoleh yaitu biscotti dengan penggunaan biji nangka sebagai pengganti almond yaitu memiliki rasa sangat enak, aroma cukup sedap, teksur kurang renyah dan warna kuning kecoklatan. Hasil dari daya simpan biscotti dengan penggunaan biji nangka sebagai pengganti almond baik dikonsumsi sampai 10 hari dalam kemasan kedap udara dan pada suhu ruangan. \u0000  \u0000Biscotti is a type of cookie originating from Italy and usually the nuts used are almonds. However, with the price being quite expensive, the author is interested in using jackfruit seeds as an alternative to almonds. The purpose of this study was to determine the quality of biscotti with the use of jackfruit seeds as a substitute for almonds in terms of taste, color, texture and aroma. The data analysis technique used is descriptive technique by conducting organoleptic tests on 30 panelists. The results of the organoleptic test obtained were biscotti with the use of jackfruit seeds as a substitute for almonds, which had a very good taste, quite pleasant aroma, less crunchy texture and a brownish yellow color. The results of the shelf life of biscotti with the use of jackfruit seeds as a substitute for almonds are good for consumption for up to 10 days in airtight packaging and at room temperature.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"1 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":"129370992","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 Kepuasan Tenaga Kerja Wanita Terhadap Kebijakan Jaminan Ketenagakerjaan di SPA at Maya Sanur","authors":"Desak Putu Putri Maya Antari, Luh Eka Susanti","doi":"10.22334/paris.v2i3.372","DOIUrl":"https://doi.org/10.22334/paris.v2i3.372","url":null,"abstract":"Tenaga kerja merupakan pelakon pembangunan serta pelakon ekonomi baik secara orang ataupun secara kelompok, sehingga memiliki peranan yang sangat signifikan dalam kegiatan perekonomian nasional, ialah tingkatkan produktivitas serta kesejahteraan warga. Pada masa saat ini ini, perempuan turut berpartisipasi tingkatkan kesejahteraan keluarga dengan metode bekerja ialah perihal biasa. Riset ini bertujuan buat mengenali anggapan serta tingkatan Kepuasan Tenaga Kerja Perempuan Terhadap Kebijakan Jaminan Ketenagakerjaan di Spa at Maya Sanur. Perlengkapan ukur yang digunakan buat mengenali kebijakan jaminan ketenagakerjaan yang diperoleh tenaga kerja perempuan di Spa at Maya Sanur merupakan Undang- Undang Nomor 13 Tahun 2003 tentang ketenagakerjaan. Metode analisis informasi yang digunakan dalam riset ini merupakan deskriptif kualitatif. Metode pengumpulan informasi dicoba dengan metode observasi serta wawancara. Berikutnya informasi yang didapat hendak dibanding dengan hak serta proteksi cocok Undang- Undang tentang ketenagakerjaan. Dari hasil riset yang didapat terdapat sebagian kebijakan jaminan yang telah diperoleh ialah cuti pada masa kehamilan, hak buat menyusui, proteksi jam malam. Ada pula jaminan tidak diperoleh oleh tenaga kerja perempuan di Spa at Maya Sanur antara lain bayaran persalinan serta cuti haid. Ada pula anjuran yang diberikan kepada Spa at Maya Sanur supaya lebih tingkatkan kebijakan jaminan yang belum diberikan kepada tenaga kerja perempuan. \u0000  \u0000Workers are development actors and economic actors both individually and in groups, so they have a very significant role in national economic activities, namely increasing productivity and community welfare. At this time, women participate in improving the welfare of the family by working is common. This study aims to determine the perception and level of satisfaction of female workers on the Employment Guarantee Policy at Spa at Maya Sanur. The measuring instrument used to determine the employment security policy obtained by female workers at Spa at Maya Sanur is Law No. 13 of 2003 concerning employment. The data analysis technique used in this research is descriptive qualitative. Data collection techniques were carried out by means of observation and interviews. Furthermore, the data obtained will be compared with the rights and protections according to the Law on Manpower. From the results of the research, there are several insurance policies that have been obtained, namely leave during pregnancy, the right to breastfeed, curfew protection. The guarantees not obtained by female workers at Spa at Maya Sanur include delivery costs and menstrual leave. The advice given to Spa at Maya Sanur is to further improve the insurance policy that has not been given to female workers.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"190 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":"123386885","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":"Pemanfaatan Arak Dengan Campuran Bunga Cempaka Pairing With Sate Lilit","authors":"Agus Ketut Dharmawan, Luh Eka Susanti","doi":"10.22334/paris.v2i3.378","DOIUrl":"https://doi.org/10.22334/paris.v2i3.378","url":null,"abstract":"Arak dengan campuran bunga cempaka pairing with sate lilit merupakan penelitian mengenai minuman campuran beralkohol yang dipairing dengan sate lilit. Tujuan dari penelitian ini untuk mengetahui kualitas arak dengan campuran bunga cempaka dari segi rasa ,aroma dan warna, kemudian untuk mengetahui daya tahan serta menganalisis biaya yang diperlukan dalam pembuatan arak dengan campuran bunga cempaka. Pendekatan penelitain yang digunakan penelitian eksperimen ini dilakukan dengan membuat arak dengan campuran bunga cempaka, kemudian diuji oleh 30 panelis dengan uji organoleptik, observasi dan uji pasar. Hasil penelitian ini berupa kualitas arak dengan campuran bunga cempaka adalah enak dari segi ras, menarik dari segi warna dan cukup harum dari segi aroma. Hasil uji daya tahan arak dengan campuran bunga cempaka mampu bertahan selama 1 minggu dalam suhu dingin dan 3-4 hari dalam suhu ruang. Harga jual produk adalah Rp. 6.000/100ml. \u0000  \u0000Arak with a mixture of cempaka flowers pairing with satay lilit is research on alcoholic mixed drinks paired with satay lilit. Purpose of this study to determine the quality of arak with mixture of cempaka flowers in terms of tastes, aroma, and color, the the determine the durability and analyse the costs required in making arak with a mixture of cempaka flowers. The research approach used experimental research was conducted by making arak with a mixture of cempaka flowers, then tasted by 30 panelists with organoleptic tests, observations, and market test. The result of this research is that the quality of arak with a mixture of cempaka flowers is delicious in terms of taste, attractive in terms of color and quite fragrant in terms of aroma. The result of the endurance test of arak with a mixture of cempaka flowers were able to last for 1 week in cold temperatures and 3-4 days at the room temperature. The selling price of the of this product is Rp. 6000/100ml.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"42 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":"133057205","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 Untuk Meningkatkan Penjualan Pada Masa Pandemi Covid-19 di Restoran Happy Chappy Seminyak","authors":"Ni Komang Novitri Cahyanti, Febianti Febianti, I. G. A. E. Suwintari","doi":"10.22334/paris.v2i3.359","DOIUrl":"https://doi.org/10.22334/paris.v2i3.359","url":null,"abstract":"Masuknya Pandemi Covid-19 di Indonesia pada tanggal 1 Maret 2020 memberikan dampak buruk bagi sektor pariwisata, beberapa dampak dari Covid-19 diantaranya adanya penurunan pemasukan dan banyak restoran yang mulai tutup. Oleh karena itu untuk dapat mempertahankan penjualan restoran dibutuhkannya strategi-strategi pemasaran yang tepat dan dapat di gunakan pada masa Pandemi Covid-19. Dalam Penelitian ini dilakukan di Restoran Happy Chappy Seminyak, bertujuan untuk mengetahui strategi alternatif yang dapat digunakan pada masa Pandemi Covid-19 sehingga restoran dapat memenuhi target penjualan. Dengan meneliti variabel STP (Segmenting, Targeting, Positioning) dan bauran pemasaran untuk mengetahui kondisi eksternal dan internal perusahaan. Tehnik pengumpulan data menggunakan metode wawancara, angket observasi dan dokumentasi. Tehnik analisis data menggunakan metode deskriptif kualitatif dengan tehnik analisis SWOT, IFAS dan EFAS, kuadran SWOT beserta Matriks SWOT. Hasil penelitian menggunakan tehnik analisis SWOT, didapatkan titik kordinat sumbu X (internal)= 3,34 dan sumbu Y (eksternal) =1,94 sehingga didapatkan bahwa posisi Restoran Happy Chappy Seminyak pada kuadran 1 (satu) yaitu mendukung strategi pertumbuhan agresif (Growth Oriented Strategy) yakini mempertimbangkan target pasar untuk wisatawan lokal mengingat dimasa Pandemi Covid-19 saat ini kunjungan WNA ke Bali sangatlah rendah. Berdasarkan matriks SWOT yaitu strategi SO (Strengths-Opportunites) Restoran Happy Chappy Seminyak dapat memperkuat pemasaran melalui digital marketing, memfokuskan promosi di sosial media, menambahkan promo-promo menarik dan tetap mengikuti protokol kesehatan CHSE (Cleanliness, Health, Safety, Environment). \u0000  \u0000The entry of the covid-19 pandemic in indonesia on march 1 2020 had a negative impact on the tourism sector, some of the impacts of covid-19 included a decrease in income and many restaurants starting to close. Therefore, to be able to maintain restaurant sales, appropriate marketing strategies are needed and can be used during the covid-19 pandemic. In this research conducted at the happy chappy seminyak restaurant, it aims to find out alternative strategies that can be used during the covid-19 pandemic so that restaurants can meet sales targets. By examining the stp variables (segmenting, targeting, positioning) and the marketing mix to determine the company's external and internal conditions. Data collection techniques using interviews, observation questionnaires and documentation. Data analysis techniques used descriptive qualitative methods with swot, ifas and efas analysis techniques, the swot quadrants and the swot matrix. The results of the study using the swot analysis technique, obtained the coordinates of the x axis (internal) = 3.34 and the y axis (external) = 1.94 so it was found that the position of happy chappy seminyak restaurant is in quadrant 1 (one), which supports an aggressive growth strategy (growth oriented strategy) believes in considerin","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"101 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":"121121458","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Kualitas Pelayanan Bellboy di Courtyard by Marriott Bali Nusa Dua Resort","authors":"I. M. A. Warmadewa","doi":"10.22334/paris.v2i2.317","DOIUrl":"https://doi.org/10.22334/paris.v2i2.317","url":null,"abstract":"Penelitian ini yang berjudul “Kualitas Pelayanan Bellboy di Courtyard by Marriott Bali Nusa Dua Resort” yang membahas kualitas pelayanan bellboy berdasarkan 5 variabel “RATER” yaitu responsiveness, assurance, tangible, empathy, & reliability. Penelitian ini bertujuan untuk mengetahui kualitas pelayanan bellboy di Courtyard by Marriott Bali Nusa Dua Resort. Penelitian ini merupakan penelitian kuantitatif dengan menggunakan kuesioner sebagai teknik pengumpulan data dengan analisis uji validitas, uji reliabilitas. Pengumpulan sampel menggunakan sampel Non propability dan jumlah responden dalam penelitian ini yang berjumlah 30 orang tamu yang menginap di hotel yang ditemui secara kebetulan di area hotel Courtyard by Marriott Bali Nusa Dua Resort. Hasil dari penelitian yang didapat yaitu deskripsi data dari masing-masing variabel kualitas pelayanan Bellboy yaitu : tangible (4,36), realibility (4.10), responsive (4,16), empathy (4,34), dan assurance (4,15). Dimana dapat ditarik kesimpulan yaitu kualitas pelayanan Bellboy di Courtyard By Marriot Bali Nusa Dua Resort menunjukan rata-rata baik, dengan 3 variabel kualitas pelayanan menunjukan hasil yang baik dan 2 variabel kualitas pelayanan menunjukan hasil sangat baik. \u0000  \u0000This study, entitled \"Quality of Bellboy Service at Courtyard by Marriott Bali Nusa Dua Resort\" which discusses the quality of bellboy service based on 5 variables \"RATER\" , as follows responsiveness, assurance, tangible, empathy, & reliability. The purpose of this research was to determine the quality of service bellboys at Courtyard by Marriott Bali Nusa Dua Resort. This research is a quantitative research and information were collected by a questionnaires with analysis of validity and reliability test. The collection of samples using non-probability samples and the amount of respondents in this study was 30 guests staying at the Courtyard by Marriott Bali Nusa Dua Resort hotel area. The results of the research obtained are descriptions of data from each Bellboy service quality variable, as follows; tangible (4.36), reliability (4.10), responsive (4.16), empathy (4.34), and assurance (4.15 ). Where it can be concluded that the service quality of Bellboy at the Courtyard By Marriot Bali Nusa Dua Resort shows a good average, with 3 service quality variables showing good results and 2 service quality variables showing very good results.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"171 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122993894","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prosedur Penyimpanan Bahan Makanan di Legian Beach Hotel","authors":"Gusti Ngurah Putu Debi Aryapratama","doi":"10.22334/paris.v2i2.315","DOIUrl":"https://doi.org/10.22334/paris.v2i2.315","url":null,"abstract":"Legian Beach Hotel merupakan salah satu hotel bintang empat di Bali. Food & Beverage Product Department memiliki peran penting dalam menjaga kualitas bahan makanan yang disimpan di toko. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana tata cara penyimpanan bahan makanan di Hotel Legian Beach. Pengumpulan data dilakukan dengan teknik observasi, wawancara dan dokumentasi. Penelitian ini dilakukan secara langsung (observasi) ke toko Legian Beach Hotel. Dan melakukan wawancara dengan staf dan juga kepala koki. Dari hasil penelitian di lapangan, penulis membandingkan tempat penyimpanan, suhu ruang penyimpanan, dan juga sistem FIFO (First In First Out) dengan teori menurut Kementerian Kesehatan RI. Dari hasil perbandingan tersebut peneliti masih menemukan ketidaksesuaian antara fakta di lapangan dengan teori yaitu jarak rak penyimpanan makanan, kebersihan chiller, dan suhu penyimpanan daging. \u0000  \u0000Legian Beach Hotel is one of the four star hotels in Bali. The Food & Beverage Product Department has an important role in maintaining the quality of foodstuffs stored in stores. The purpose of this study was to determine how the procedure for storing foodstuffs at Legian Beach Hotel. Data was collected by using observation, interview and documentation techniques. This research was conducted directly (observation) to the Legian Beach Hotel store. And conduct interviews with staff and also the head chef. From the results of research in the field, the authors compare the storage area, storage room temperature, and also the FIFO (First In First Out) system with the theory according to the Indonesian Ministry of Health. From the results of this comparison, researchers still found discrepancies between the facts in the field and the theory, namely, the distance of the food storage rack, the cleanliness of the chiller, and the storage temperature of the meat.","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"31 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"122014252","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 Implementasi Program WWF Signing blue Berlandaskan Konsep Pariwisata Bertanggung Jawab Pada Wisata Bahari Labuan Bajo","authors":"D. Purwanto, I. M. Semara, M. A. Sutiarso","doi":"10.22334/paris.v2i2.307","DOIUrl":"https://doi.org/10.22334/paris.v2i2.307","url":null,"abstract":"Penelitian ini bertujuan untuk menganalisis program WWF signing blue berlandaskan konsep pariwisata bertanggung jawab pada wisata bahari Labuan Bajo. Penelitian ini merupakan penelitian kualitatif dengan menggunakan data sekunder sebagai data observasi. Penelitian ini menggunakan data wawancara rinci yang dilakukan dengan informan langsung terkait dengan pelaksanaan program. WWF Signing blue. Hasil penelitian ini menyatakan bahwa (1) Signing blue mengarahkan para anggotanya untuk memenuhi persyaratan dengan prinsip -prinsip pengembangan pariwisata bertanggung jawab yaitu: lingkungan dan sosial-ekonomi-budaya. (2) Selama pelaksanaan program wwf signing blue ini berjalan, terdapat beberapa kendala yang ditemui diantaranya: minimnya pemahaman oknum nelayan mengenai pentingnya konservasi satwa dan pemilihan jenis tangkapan ikan. Kurangnya kerjasama dive Komodo dengan stakeholder (rekanan) dalam program konservasi. (3) Program signing blue memberi dampak yang sangat baik bagi pihak pengelola maupun bagi wisata bahari di Labuan Bajo. Dampak yang ditimbulkan dari program signing blue yang telah diterapkan dan dirasakan oleh pihak dive komodo adalah berkurangnya sampah yang dihasilkan oleh karyawan maupun wisatawan saat melakukan kegiatan penyelaman yang dilakukan di kawasan taman nasional Komodo.(4) Program signing blue mendukung efektifitas ekonomi, baik yang terkait langsung maupun tidak langsung dengan pariwisata. Selain itu, Program signing blue membangun jaringan antar sektor terkait, menciptakan pasar untuk produk pariwisata yang siap, berkontribusi pada pembangunan yang seimbang, memberikan keragaman ekonomi dan menghilangkan ketergantungan ekonomi pada sektor tertentu.. (5) Pada bidang sosial-budaya, dampak yang ditimbulkan adalah meningkatnya tenaga kerja lokal yang berkualitas melalui program pelatihan dan pendidikan dan mendukung organisasi masyarakat lokal dalam hal peningkatan kapasitas, jaringan dan keterlibatan dalam pengembangan pariwisata lokal. \u0000  \u0000This study aims to analyze the WWF signing blue program based on the concept of responsible tourism in marine tourism in Labuan Bajo. This research is a qualitative research using secondary data as observation data. This study uses detailed interview data conducted with informants directly related to the implementation of the program. WWF Signing blue. The results of this study state that (1) Signing blue directs its members to fulfill the requirements with the principles of responsible tourism development, namely: environment and socio-economic-cultural. (2) During the implementation of the WWF signing blue program, several obstacles were encountered, including: the lack of understanding of fishermen regarding the importance of animal conservation and the selection of fish catch types. Lack of cooperation between the Komodo dive and stakeholders (partners) in the conservation program. (3) The signing blue program has a very good impact on the management and marine tourism in Labuan Bajo. Th","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"14 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"125799273","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":"Dampak Proses Rekrutmen, Orientasi dan Penempatan Kerja Terhadap Kelancaran Operasional di Bintang Bungalow","authors":"N. Pratiwi, Ni Putu Isha Aprinica, Kadek Ayu Ekasani","doi":"10.22334/paris.v2i2.340","DOIUrl":"https://doi.org/10.22334/paris.v2i2.340","url":null,"abstract":"Karyawan merupakan asset bagi perusahaan karena karyawan merupakan sumber daya manusia yang penting dalam menjalankan aktivitas operasional perusahaan. Sejalan dengan hal tersebut maka Langkah awal yang paling penting dilakukan perusahaan untuk memperoleh sumber daya manusia yang berkualitas adalah dari proses rekrutmen, orientasi dan penempatan kerja yang sesuai dan objektif. penelitian ini bertujusn untuk megetahui bagaimana pengaruh proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasioal di bintang bungalow. dengan Pelaksanaan proses rekrutmen, pemberin orientasi dan penempatan kerja yang baik dan benar maka dapat dipastikan operasional perusahaan akan berjalan dengan lancar tanpa kendala yang berarti. Jenis penelitian yang digunakan untuk menganalisa dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasional di bintang bungalow adalah penelitian deskriptif dengan menggunakan pendekatan kualitatif, penelitian ini bertujusn untuk megetahui bagaimana dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasioal di bintang bungalow. Dengan menggunakan Teknik observasi,wawancara,dokumentasi dan Teknik penentuan informan pada Teknik pengumpulan data maka penelitian kualitatif lebih tepat digunakan agar lebih mendalam Analisa dari kegiatan yang terjadi. Hasil penelitian mengenai dampak proses rekrutmen,orientasi dan penempatan kerja terhadap kelancaran operasional di bintang bungalow secara garis besar ketiga variable proses tersebut belum diterapkan dengan baik oleh Bintang Bungalow sehingga banyak menemukan kendala dalam menjalankan operasional perusahaan. \u0000  \u0000Employees are assets for the company because employees are important human resources in carrying out the company's operational activities. In line with this, the most important initial step taken by the company to obtain quality human resources is from the recruitment process, orientation and work placement that is appropriate and objective. This study aims to find out how the influence of the recruitment process, orientation and work placement on the smooth operation of Bintang Bungalow. With the implementation of a good and correct recruitment, orientation and work placement process, it is certain that the company's operations will run smoothly without significant obstacles. The type of research used to analyze the impact of the recruitment process, orientation and work placement on the smooth operation of the Bintang Bungalow is a descriptive study using a qualitative approach, this study aims to find out how the impact of the recruitment, orientation and work placement process on the smooth operation of the Bintang Bungalow. By using observation, interview, documentation and informant determination techniques in data collection techniques, qualitative research is more appropriate to use for a more in-depth analysis of the activities that occur. The results of the research on the impact of the recruitment, orientat","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"11 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"131405359","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 Standar Operasional Prosedur dan Pelatihan Kerja Terhadap Kinerja Karyawan Housekeeping di Puri Saron Hotel Lovina","authors":"Putu Sri Nami Ganggarini, A. S. Arianty, ,. I. M. H. Purnantara","doi":"10.22334/paris.v2i2.341","DOIUrl":"https://doi.org/10.22334/paris.v2i2.341","url":null,"abstract":"Kinerja karyawan merupakan suatu hal yang sangat penting dalam suatu organisasi untuk mencapai tujuannya, sehingga berbagai kebijakan harus dilakukan organisasi untuk meningkatkan kinerja karyawannya. Kinerja karyawan dapat dipengaruhi oleh beberapa faktor diantaranya standar operasional prosedur (SOP) dan pelatihan kerja. Tujuan penelitian ini adalah untuk mengetahui pengaruh standar operasional prosedur (SOP) dan pelatihan kerja terhadap kinerja karyawan di Puri Saron Hotel, dengan mengukur masing – masing indikator dalam variabel bebas dan terikat. Penelitian ini dilaksanakan tepatnya pada bulan Januari - Juli 2021 di Puri Saron Hotel. Populasi dan sampel dalam penelitian ini sebanyak 30 orang karyawan pada departemen housekeeping. Metode pengumpulan data melalui wawancara, kuesioner, studi kepustakaan dan dokumentasi. Teknik analisis data yang digunakan dalam penelitian ini adalah Analisis Regresi Linier Berganda, uji t dan uji F. Hasil penelitian ini menunjukkan bahwa standar operasional prosedur (X1) berpengaruh signifikan secara parsial terhadap kinerja karyawan di Puri Saron Hotel dengan nilai t hitung = 6,305 dengan sign = 0,000<0,01. Variabel pelatihan kerja (X2) memiliki pengaruh signifikan secara parsial terhadap kinerja karyawan di Puri Saron Hotel dengan nilai t hitung = 6,245 dengan sign = 0,000<0,01. Hasil uji F menunjukkan F hitung = 206,618 dengan sign =0,000<0,01 sehingga dapat disimpulkan bahwa terdapat pengaruh yang signifikan secara simultan antara standar operasional prosedur dan pelatihan kerja terhadap kinerja karyawan di Puri Saron Hotel. \u0000  \u0000Employee performance is a very important thing in an organization to achieve its goals, so various policies must be carried out by the organization to improve the performance of its employees. Employee performance can be influenced by several factors including standard operating procedures (SOP) and job training. The purpose of this study was to determine the effect of standard operating procedures (SOP) and job training on employee performance at Puri Saron Hotel, by measuring each indicator in the independent and dependent variables. This research was carried out precisely in January - July 2021 at Puri Saron Hotel. The population and sample in this study were 30 employees in the housekeeping department. Methods of collecting data through interviews, questionnaires, literature study and documentation. The data analysis technique used in this study is Multiple Linear Regression Analysis, t test and F test. The results of this study indicate that standard operating procedures (X1) have a partially significant effect on employee performance at Puri Saron Hotel with t value = 6.305 with sign = 0.000<0.01. Job training variable (X2) has a partially significant effect on employee performance at Puri Saron Hotel with t value = 6.245 with sign = 0.000 <0.01. F test results show F count = 206.618 with sign = 0.000 < 0.01 so it can be concluded that there is a simultaneous significant effec","PeriodicalId":401351,"journal":{"name":"Jurnal Ilmiah Pariwisata dan Bisnis","volume":"62 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2023-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"124691492","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}