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p-Index From 2021 - 2026
0.408
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All Journal Brilliant International Journal of Management and Tourism Tourism and Hospitality Insights
I Gusti Nyoman Wiantara
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Humanities Economics, Econometrics & Finance Environmental Science Social Sciences

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Implementation of Hygiene and Sanitation in the Bar Section at Oyster Dealer Beach Haus, Batu Belig, Kerobokan Kelod, North Kuta, Badung, Bali I Made Thio Setiawan; I Gusti Nyoman Wiantara; Ni Luh Putu Sri Widhiastuty
Brilliant International Journal Of Management And Tourism Vol. 6 No. 2 (2026): Brilliant International Journal Of Management And Tourism
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v6i2.7222

Abstract

This study examines the implementation of hygiene and sanitation in the bar section of Oyster Dealer Beach Haus Batu Belig, Kerobokan Kelod, North Kuta, Badung, Bali. The research was motivated by the strategic role of food and beverage services in supporting tourism quality and by the contamination risks faced by bar operations in a semi-open coastal environment. A descriptive qualitative approach supported by limited quantitative data was applied. Data were collected through direct observation, semi-structured interviews with the Bar Manager and Bartender, and documentation related to operational procedures, equipment cleanliness, ingredient handling, and work area sanitation. The findings indicate that hygiene and sanitation have been implemented fairly well through standard operating procedures, personal hygiene practices, beverage hygiene, environmental cleaning, and bar equipment sanitation. However, several obstacles remain, including inconsistent employee compliance, time pressure during peak hours, high equipment usage, difficult-to-clean areas, and drainage problems. Management addresses these issues through supervision, regular training, daily briefings, clearer task distribution, general cleaning, drainage checks, and additional equipment. The study contributes practical recommendations for strengthening hygiene consistency and service quality in coastal bar operations.
The Influence of Service Quality and Price on Visitor Satisfaction in Restaurant and Hotel I Kadek Andika Suryadiana Putra; I Gusti Nyoman Wiantara; I Made Gede Darma Susila
Tourism and Hospitality Insights Vol. 2 No. 2 (2026)
Publisher : Pubfine Media Group

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.64408/thi.2026.22193

Abstract

Introduction: Service quality and price influence guest satisfaction at the Istana Nelayan Restaurant at the Hotel Melamun Lovina Singaraja, Bali. This study aims to determine the effect of service quality and price on guest satisfaction at the Istana Nelayan Restaurant at the Hotel Melamun Lovina Singaraja, Bali. Methods: The study population consisted of 727 guests from August, September, and October, and the Slovin formula was used to obtain a sample size of 90 respondents. The data collection methods used in this study were descriptive qualitative with a stylistic approach. The results of this study indicate that service quality has a positive and significant impact on guest satisfaction at the Hotel Melamun Lovina Singaraja. Price also has a positive and significant impact on guest satisfaction at the Hotel Melamun Lovina Singaraja. Good service quality and competitive prices simultaneously impact guest satisfaction at the Hotel Melamun Lovina Singaraja. Results: The research findings show that the quality of service provided by employees and the pricing set by hotel management have a positive and significant impact on hotel performance, as measured by the number of guests staying. Conclusion: These findings are expected to serve as a guide for hotel management to continue to prioritize the quality of service and pricing offered to guests, as well as the satisfaction of each guest who stays.
Co-Authors I Kadek Andika Suryadiana Putra I Made Gede Darma Susila I Made Thio Setiawan Ni Luh Putu Sri Widhiastuty