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All Journal Jurnal Manajemen Pelayanan Hotel Lumbung Inovasi: Jurnal Pengabdian Kepada Masyarakat JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata Jurnal Mosaik Hospitaliti Jurnal Daya Tarik Wisata
Rusmiati, Ni Nyoman
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Implementasi Global Think Local Act Pada Wisata Kesehatan Tradisional Bali Husada Melalui Pemanfaatan Online Social Media Putra, I Komang; Pramartha, I Made Aditya; Rusmiati, Ni Nyoman
Lumbung Inovasi: Jurnal Pengabdian kepada Masyarakat Vol. 9 No. 3 (2024): September
Publisher : Lembaga Penelitian dan Pemberdayaan Masyarakat (LITPAM)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36312/linov.v9i3.2115

Abstract

Pemberdayaan Kemitraan Masyarakat dengan mitra Tanah Hyang Healing Centre bertujuan untuk mengatasi masalah yang dihadapi khususnya kurangnya akses promosi melalui media online dan prasarana pendukung sebagai implementasi konsep "Global Think Local Act." Program ini berfokus pada menguraikan masalah yang dihadapi Tanah Hyang Healing Centre dengan memanfaatkan media sosial online. Metode yang digunakan dalam kegiatan ini adalah sosialisasi berbasis partisipatif peserta. Metode ini melibatkan masyarakat secara langsung dalam setiap tahap, mulai dari pemetaan masalah hingga implementasi. Masyarakat tidak hanya berperan sebagai penerima informasi, tetapi juga sebagai mitra aktif yang ikut dalam diskusi dan pemberian umpan balik. Setelah pelaksanaan program pengabdian, terjadi peningkatan dalam pemahaman pemanfaatan sosial media, yang diukur melalui hasil post-test. Rata-rata skor hasil post-test untuk tingkat pemahaman mitra Tanah Hyang Healing Centre tentang penggunaan media sosial untuk promosi adalah 3,64 yang berarti bahwa setelah adanya sosialisasi dan pendampingan dari tim pengabdian masyarakat, pengelola dan staf Tanah Hyang Healing Centre telah memahami cara memanfaatkan media sosial untuk promosi. Hal ini menunjukkan efektivitas sosialisasi dalam meningkatkan pemahaman anggota tim, yang sebelumnya terbatas. Hasil dari kegiatan PKM ini menunjukkan peningkatan kapasitas peserta sosialisasi dalam mengelola sosial media untuk usaha yang dimiliki. Tanah Hyang Healing Centre diharapkan dapat memiliki posisi yang lebih kuat sebagai destinasi wisata kesehatan yang unggul, dengan model pemberdayaan yang dapat direplikasi di berbagai tempat lain. Implementation of Global Think Local Act in Bali Husada Traditional Health Tourism Through the Utilization of Online Social Media Abstract Community Partnership Empowerment with partner Tanah Hyang Healing Center aims to overcome the problems faced, especially the lack of access to promotion through online media and supporting infrastructure as an implementation of the concept of “Global Think Local Act.” This program focuses on outlining the problems faced by Tanah Hyang Healing Centre by utilizing online social media. The method used in this activity is participatory participant-based socialization. This method involves the community directly in every stage, from problem mapping to implementation. The community not only acts as recipients of information, but also as active partners who participate in discussions and provide feedback. After the implementation of the service program, there was an increase in the understanding of the use of social media, as measured by the post-test results. The average score of the post-test results for the level of understanding of Tanah Hyang Healing Centre partners about the use of social media for promotion is 3.64, which means that after socialization and assistance from the community service team, managers and staff of Tanah Hyang Healing Centre have understood how to use social media for promotion. This shows the effectiveness of socialization in increasing the understanding of team members, which was previously limited. The results of this PKM activity show an increase in the capacity of socialization participants in managing social media for their businesses. Tanah Hyang Healing Center is expected to have a stronger position as a superior health tourism destination, with an empowerment model that can be replicated in various other places.
The Influence Of Room Rates And Facilities On Guest Decisions To Stay At The Aveda Boutique Hotel Petitenget Bali Noviantini Jehabu, Florentina; Wisnawa, I Made Bayu; Kristiana Putri, Komang Shintiya Nita; Rusmiati, Ni Nyoman; Arini, Ni Nyoman
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070107

Abstract

This study aims to determine the partial and simultaneous effects of Room Prices, and Facilities on Guest Stay Decisions at The Aveda Boutique Hotel. This study uses data collection techniques in questionnaires, interviews and documentation. This type of research is a type of quantitative research. The population in this study were guests staying at The Aveda Boutique Hotel using the Accidental Sampling sampling technique with 75 respondents. This study uses a quantitative method with SPSS (Statistical Package For Social Science) version 25.0. This study obtained the results of multiple linear regression analysis Y = 8.962 + 0.431X1 + 0.461X2 which shows that room prices and facilities positively affect guest decisions to stay at The Aveda Boutique Hotel. The t-test results show t-count room price 3.021 and t-count facilities 4.124> t table 1.666, which means the hypothesis is accepted. Then the F test results show Fcount 29.548> Ftable 3.123, which means the hypothesis is accepted. From the results of the T test and F test analysis, it can be concluded that room prices and facilities significantly affect both partially and simultaneously guest decisions to stay at The Aveda Boutique Hotel. The coefficient of determination test results shows that the effect of room prices and facilities is 45.1% on guest stay decisions, while other variables outside this study influence the remaining 54.9%. In this study, the most dominant variable influencing guest decisions to stay in facilities with a value of 0.437. Keywords: Room rates, Facilities, the guest's decision to stay Keywords: Room rates, Facilities, the guest's decision to stay
The Influence of Service Quality and Customer Relationship Marketing on Tourist Loyalty with Trust as a Mediating Variable at Sana Vie Villa Seminyak Rusmiati, Ni Nyoman; Nugraha, Surya; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 8 No 1 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/080107

Abstract

Sana Vie Villa Seminyak is a hotel industry that can contribute to the economy of the community in theSeminyak Traditional Village and its surroundings. The sustainability of Sana Vie Villa Seminyak cannot beseparated from the role of consumers or tourists who stay there, because consumers or tourists are the reasonwhy Sana Vie Villa Seminyak can continue to exist today. This research aims to determine the influence ofservice quality and customer relationship marketing on tourist loyalty with trust as a mediating variable. Thisresearch was conducted at Sana Vie Villa Seminyak. Samples were determined using the Slovin formula with asample size of 100 samples. Data collection in this research used questionnaires with the data analysistechnique SEM-PLS. The results of this research show that e-service quality has a positive effect on touristloyalty. Customer relationship marketing has a positive and significant effect on tourist loyalty. Trust has apositive and significant effect on tourist loyalty. service quality has a positive and significant effect on trust.Customer relationship marketing has a positive and significant effect on trust. Trust is able to mediate theinfluence of service quality on tourist loyalty. Trust is able to mediate the influence of customer relationshipmarketing on tourist loyalty.Keywords: Service Quality, Customer Relationship Marketing, Tourist Loyalty, Trust
MARKETING STRATEGIES TO IMPROVE ROOM OCCUPATION IN THE NEW NORMAL ERA OF THE COVID-19 PANDEMIC AT THE PAYOGAN RESORT and SPA KEDEWATAN UBUD GIANYAR Kurniawati, Nuning; Bayu Wisnawa, I Made; Rusmiati, Ni Nyoman
Jurnal Manajemen Pelayanan Hotel Vol 6 No 2 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060210

Abstract

This study analyses the marketing strategy in increasing room occupancy in the new normal era of the covid-19 pandemic at The Payogan Villa Resort and Spa Kedewatan, Ubud, Gianyar. The objectives of this paper are: (i) To find out the strengths, weaknesses, opportunities, and threats of The Payogan Villa Resort and Spa, Ubud, Gianyar. (ii) To determine the marketing strategy for increasing room occupancy in the New Normal Era of the Covid-19 Pandemic At The Payogan Villa Resort and Spa, Ubud, Gianyar. The analysis technique used is descriptive qualitative and SWOT. The results of the study indicate that (i) Strengths lie in a very strategic location, facilities and competitive room rates; Weaknesses in promotion efforts that have not been maximized, slow service, poor employee appearance; Opportunities for the existence of domestic tourists, public trust and government support; The threats faced are that there is no certainty over the end of the pandemic and competitors; (ii) The marketing strategy is carried out by improving e-marketing and developing distribution channels as well as the competence of hotel employees. Keywords : Marketing Strategy, Increasing Room Occupancy, New Normal Era Covid-19 Pandemic
The Influence of Work Motivation and Communication on Employee Performance at the Golden Tulip Jineng Resort Sunset Road Bali Hotel Nugraha, Surya; Rusmiati, Ni Nyoman
Jurnal Manajemen Pelayanan Hotel Vol 8 No 1 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/080105

Abstract

Motivation and Communication have an important role in creating employee performance in a company. This research was conducted foranalyze the influence of work motivation and communication on performance employees at the Golden Tulip Hotel Jineng Resort Sunset Road Bali, This research aims to determine the influence partially and simultaneous between motivation and communication on employee performance, as well to determine the influence of independent variables simultaneously on dependent variable. The total population in this study was 57 people respondents. This research uses quantitative methods. Based on the results analysis shows that the results of the regression analysis show that Motivation has t-calculated value 3.544 > t-table 2.005 and obtained a significant value of 0.001 < 0.05, this can be concluded to mean that motivation has a positive effect and significant impact on employee performance at Golden Tulip Jineng Resort Bali. From the results of the Communication analysis, the t-count value is 4.562> t-table 2.005 and obtained a significance value of 0.00 <0.05, this can be concluded means that communication has a positive and significant effect on Employee Performance at the Golden Tulip Jineng Resort Bali Hotel. By Simultaneity is shown by the F test results where the calculated F value is obtained amounting to 24.869> F-table 3.168 with a significant value of 0.00 < 0.05. so It can be concluded that Motivation and Communication have an influencepositive and significant simultaneously on Employee Performance in Golden Tulip Jineng Resort Bali. Keywords: Motivation, Communication, Employee Performance
MANAJEMEN KELAS PRAKTIK UNTUK MAHASISWA MANAJEMEN FOOD AND BEVERAGE MENUJU MASA ENDEMI COVID-19 Rusmiati, Ni Nyoman; Trianingrum, Ni Nyoman Nidya
Jurnal Manajemen Pelayanan Hotel Vol 6 No 1 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060129

Abstract

Perkuliahan yang ada di Universitas tahun 2022 telah dilakukan secara tatap muka. Regulasi perkuliahan saat ini tentu berbeda dari tahun sebelum pandemi covid-19 melanda seluruh dunia. Perkuliahan tatap muka harus segera dilakukan khususnya bagi vokasi. Hal tersebut dikarenakan hak pembelajaran keterampilan yang harus didapatkan oleh mahasiswa melalui kelas praktik. Berdasarkan hal tersebut regulasi dan pelaksanaan manajemen kelas praktik harus dirancang dengan baik oleh dosen pengampu mata kuliah untuk meminimalisir terjadinya lonjakan kasus covid-19. Oleh sebab itu tujuan dari penelitian ini adalah untuk mengetahui model dan proses serta kualitas manajemen kelas praktik untuk mahasiswa manajemen food and beverage menuju masa endemi covid-19. Teknik pengumpulan data yang digunakan adalalah observasi, wawancara, kuesioner, dan dokumentasi. Analisis data yang digunakan dalam penelitian ini yaitu triangulasi metode triangulasi, triangulasi sumber data, dan triangulasi teori. Hasil penelitian ini menunjukkan bahwa model yang digunakan adalah model konstruktivisme yang berarti memberikan kesempatan sebanyak-banyaknya untuk mahasiswa mengekplorasi kemampuannya dalam bidang service dan product. Proses manajemen kelas dilakukan dengan membagi jumlah kelas menjadi kelompok kencil untuk memudahkan pelaksanaan dengan memperhatikan protocol kesehatan. Hasil kuesioner kualitas dari model manajemen kelasa praktik yang telah dinilai oleh dosen pengampu mata kuliah menunjukkan berada pada kategori baik dengan perolehan skor 88, sedangkan hasil dari mahasiswa juga berada pada perolehan skor 85. Hasil penilaian kuesioner dari expert judgment mnunjukkan bahwa kuesioner berada pada tingkat high validity. Kata kunci: Manajemen Kelas, Model Pembelajaran, Hak Pembelajaran
Pengaruh Kualitas Pelayanan dan Kepercayaan Terhadap Kepuasan Wisatawan Pada Puri Sabina Bed and Breakfast Jimbaran Bali Sedana, I Gede Agus Putra; Susila, I Made Gede Darma; Rusmiati, Ni Nyoman
Jurnal Mosaik Hospitaliti Vol. 6 No. 2 (2024): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2024.6219

Abstract

When a person compares the quality of a product or service with what they anticipated, they are said to be satisfied as a tourist. The purpose of this study was to determine, partially and simultaneously, the impact of trust (X2) and service quality (X1) on visitor satisfaction Y. Data for this study were collected through interviews, questionnaires, and observations at Puri Sabina Bed & Breakfast in Jimbaran, Bali. Visitors to Puri Sabina Bed & Breakfast Jimbaran, Bali constituted the population, and there were 75 respondents in the survey. Two methods of data analysis were used: Multiple Linear Regression and Descriptive Statistical Analysis. According to the test results, this study shows that, in addition to trust having a positive and significant impact on visitor satisfaction, service quality also has a positive and significant effect on visitor satisfaction. Furthermore, it shows that, in addition to their respective effects, service quality and trust significantly affect visitor satisfaction at the same time.
Strategi Pemasaran Dalam Meningkatkan Kunjungan Tamu Di PT Talasi Tru Origin Di Selemadeg Tabanan Bali Sari, Ni Putu Eka; Wisnawa, I Made Bayu; Rusmiati, Ni Nyoman; Putra, Putu Guntur Pramana
Jurnal Daya Tarik Wisata Vol. 5 No. 2 (2023): Jurnal Daya Tarik Wisata
Publisher : Fakultas Bisnis dan Pariwisata

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

PT Talasi Tru Origin merupakan salah satu perusahaan yang bergerak dibidang produksi dan jasa yang ada di Tabanan, Bali yang berdiri dari tahun 2020. Terkait dengan tingkat kunjungan tamu yang rendah, sehingga PT Talasi Tru Origin ini memerlukan strategi pemasaran yang tepat untuk meningkatkan kunjungan tamu. Tujuan penelitian ini adalah untuk mengetahui strategi pemasaran PT Talasi Tru Origin dalam meningkatkan kunjungan tamu. Adapun teknik analisis data yang digunakan adalah metode IFAS dan EFAS dan analisis SWOT. Kuisioner ini disebarkan kepada 10 responden untuk menjawab faktor internal dan faktor eksternal. Hasil penelitian menunjukkan dari analisis Matriks IFAS yaitu 2,92 dan Matriks EFAS 3,35 diidentifikasi perusahaan dalam posisi pertumbuhan (growth) kuadran II bersifat horizontal atau memperhatikan kekuatan utama dari perusahaan, memperluas area pemasarannya, menjalin dan memperkuat kerjasama, memperbaiki prosedur-prosedur internal perusahaan dengan meningkatkan kualitas produk dan jasa perusahaan. Analisis SWOT menghasilkan 4 strategi alternatif yaitu strategi strengths opportunity (SO) diterapkan dalam 4 strategi dengan masing-masing program didalamnya. Strategi weakness opportunity (WO) membentuk 3 strategi dan program yang ada didalamnya. Strategi ketiga yaitu strategi strengths treaths (ST) ini membentuk 3 strategi baru yang memiliki program juga di dalamnnya dan yang terakhir adalah strategi weakness threats (WT) yang membentuk 2 strategi dan program didalamnya
Food Ingredient Storage Procedures in the Kitchen of Shante Hotel Xitou Taiwan: Prosedur Penyimpanan Bahan Makanan di Kitchen Shante Hotel Xitou Taiwan Jerudin, Yohanes; Rai Antara, I Made Agung; Rusmiati, Ni Nyoman
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Food storage is a critical control activity in hotel kitchen operations because it determines raw material quality, hygiene, stock rotation, and food safety before production. This study aimed to analyze food storage procedures, identify operational constraints, and describe corrective efforts implemented by kitchen staff at Shante Hotel Xitou Taiwan. The study used a descriptive qualitative method. Primary data were obtained through direct observation and interviews with the hotel manager and kitchen staff, while secondary data were obtained from hotel documents and relevant literature. The results show that food storage procedures generally followed hotel food safety principles, including supplier-based receiving checks, physical quality and expiry-date inspection, grouping of ingredients into dry storage, chiller, and freezer areas, use of food containers, and implementation of the First In, First Out (FIFO) system. However, field observation found several nonconformities, particularly suboptimal chiller and freezer temperatures due to ageing equipment, limited storage capacity, incomplete labeling on several food containers, and inconsistent staff discipline during busy operational periods. Corrective actions included rearranging storage space, increasing the use of food containers, strengthening FIFO through front-placement of older items, improving labeling practice, and maintaining routine sanitation. The study concludes that the procedure is generally appropriate but requires stronger temperature monitoring, labeling discipline, storage capacity control, and periodic internal supervision to ensure consistent food safety in hotel kitchen operations.
Penerapan Teknik Pengendalian Food Cost Untuk Mengurangi Pemborosan Bahan Baku pada Pastry di Padma Resort Legian Kuta Bali Anggreni, Ni Made Dwi Puspita; Wisnawa, I Made Bayu; Rusmiati, Ni Nyoman
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1003

Abstract

The hospitality industry requires effective cost control to maintain operational efficiency, particularly in the Food and Beverage department. The pastry section is highly vulnerable to waste due to its use of high-cost and perishable raw materials. This study aims to analyze the implementation of food cost control techniques to reduce raw material waste in the Pastry Department at Padma Resort Legian, Bali. This research uses a qualitative descriptive approach with field research methods. Data were collected through observation, interviews, and documentation involving pastry staff, supervisors, and cost control personnel. The results show that food cost control techniques have been applied through standard recipes, portion control, inventory management using forecasting and FIFO methods, variance analysis, and waste monitoring. However, several obstacles were identified, including human error, inconsistent implementation of SOPs, inadequate procurement specifications, and unstable storage conditions. To overcome these challenges, the department implemented corrective actions such as waste tracking systems, yield optimization, improved coordination, and regular staff briefings. Overall, the implementation is effective but requires stronger consistency and supervision to achieve optimal efficiency.
Co-Authors Anggreni, Ni Made Dwi Puspita I Ketut Budiasa I Komang Putra I Made Agung Rai Antara I Made Bayu Wisnawa I Made Gede Darma Susila Jerudin, Yohanes Komang Shintiya Nita Kristiana Putri Kurniawati, Nuning Nainggolan, Pondang Polikarpus Ni Nyoman Arini Ni Nyoman Nidya Trianingrum Noviantini Jehabu, Florentina Nugraha, Surya Pramartha, I Made Aditya Pratiwi, Ni Made Anggita Putra, Putu Guntur Pramana Sari, Ni Putu Eka Sedana, I Gede Agus Putra Sedana, I Made Putra Mertha Yuda, I.B. Nym Krisna Prawira