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Analisis Proses Perekrutan Karyawan Pada Hotel Discovery Kartika Plaza Ni Putu Gili Padmayoni; Putu Indah Rahmawati; Nyoman Dini Andiani
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 2 No. 2 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v2i2.22095

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui: (1) proses perekrutan karyawan pada hotel Discovery Kartika Plaza (2) kendala-kendala yang dihadapi dalam proses perekrutan karyawan di hotel Discovery Kartika Plaza dan (3) strategi untuk mengatasi kendala-kendala dalam proses perekrutan karyawan di hotel Discovery Kartika Plaza. Penelitian ini merupakan penelitian deskriptif kualitatif yang mengambil lokasi di Hotel Discovery Kartika Plaza Bali. Subjek dalam penelitian ini adalah Human Resources Manager dan Human Resources Officer di Human Resources Department. Metode yang digunakan dalam penelitian ini adalah metode (1) Wawancara dan (2) dokumentasi. Hasil penelitian ini adalah (1) Proses rekrutmen karyawan pada Human Resources Department di Hotel Discovery Kartika Plaza sudah sesuai dengan ketentuan dan aturan yang berlaku di hotel. (2) Kendala-kendala yang dihadapi dalam proses rekrutmen karyawan adalah sedikitnya ketersediaan calon kandidat pada suatu posisi tertentu, banyaknya competitor dari hotel lain yang membutuhkan posisi yang sama. (3) Strategi untuk menangani kendala-kendala dalam proses perekrutan karyawan yaitu dengan memberikan hak dan kewajiban secara adil kepada dan selalu menjaga hubungan baik dengan talent-talent yang pernah bekerja sebelumnya di Hotel Discovery Kartika Plaza serta Human Resources Department dari perkumpulan hotel-hotel baik didalam maupun diluar bali Kata Kunci : Proses rekrutmen, kendala, strategi Abstract This study aims to find out: (1) the process of hiring employees at Discovery Kartika Plaza hotel (2) constraints faced in the process of hiring employees at Discovery Kartika Plaza hotel and (3) strategies to overcome obstacles in the process of hiring employees in hotels Discovery Kartika Plaza. This research is a qualitative descriptive study that took place at the Discovery Kartika Plaza Bali Hotel. The subjects in this study were the Human Resources Manager and Human Resources Officer in the Human Resources Department. The method used in this study were method (1) Interview and (2) documentation. The results of this study are (1) The process of employee recruitment in the Human Resources Department at Discovery Kartika Plaza Hotel is in accordance with the rules and regulations that apply in the hotel. (2)The obstacles faced in the process of employee recruitment are the lack of availability of candidates in a particular position, the large number of competitors from other hotels who need the same position. (3)The strategy to deal with obstacles in the employee recruitment process is to provide rights and obligations fairly and to maintain good relations with talents who have worked previously at Discovery Kartika Plaza Hotel and the Human Resources Department of associations of hotels both inside and outside Bali Keywords: Recruitment process, obstacles, strategy
Meningkatkan Kualitas Produk Pastry Di Anantara Seminyak Bali Resort Melalui Pengolahan Bahan Baku Luh Putu Sukawati; Ni Made Ary Widiastini; Putu Indah Rahmawati
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 2 No. 2 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v2i2.22097

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui produk pastry yang di jual di hotel Anantara Seminyak Bali Resort dan strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Metode pengumpulan data yang digunakan adalah observasi, wawancara dan dokumentasi. Subjek dalam penelitian ini adalah Executive Sous Chef, Chef Pastry, Chef de Partie dan Staff Kitchen Anantara Seminyak Bali Resort. Objek penelitian ini adalah strategi dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort. Teknik analisis yang dipergunakan adalah deskriptif kualitatif. Hasil penelitian menunjukkan bahwa faktor yang mempengaruhi produk pastry yang dijual di hotel Anantara Seminyak Bali Resort adalah rendahnya penjualan produk pastry dan bahan baku untuk pembuatan kue. Strategi yang dilakukan dalam meningkatkan kualitas produk pastry di hotel Anantara Seminyak Bali Resort adalah membuat inovasi baru yang membuat keunikan di setiap penyajian, hygiene dan sanitasi, serta menjaga dan meningkatkan kualitas makanan. Kata Kunci: Produk pastry, Bahan baku, Kualitas produk Anantara Seminyak Bali Abstract This study aims to find out pastry products sold at Anantara Seminyak Bali Resort hotels and the strategy carried out in improving the quality of pastry products in Anantara Seminyak Bali Resort hotel. Data collection methods used are observation, interviews and documentation. The subjects in this study were the Sous Executive Chef, Pastry Chef, Chef de Partie and Kitchen Staff Anantara Seminyak Bali Resort. The object of this research is a strategy in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotel. The analysis technique used is qualitative descriptive analysis. The results of the study indicate that the factors that influence the pastry products sold at the Anantara Seminyak Bali Resort hotels is low sales of pastry products and raw materials for making cake, the strategy carried out in improving the quality of pastry products at the Anantara Seminyak Bali Resort hotels is making new innovations which makes it unique in every presentation, hygiene and sanitation, and maintaining and improving food quality. Keywords: Pastry products, Raw materials, Product quality Anantara Seminyak Bali
Strategi Peningkatan Kinerja Pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali Ketut Hepani; Putu indah Rahmawati; Nyoman Dini Andiani
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 2 No. 2 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v2i2.22098

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui strategi peningkatkan kinerja Pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali. Subjek dari penelitian ini adalah Supervisor dan Staf Palms Restaurant. Objek penelitian ini adalah Srategi peningkatan kinerja pramusaji Palms Restaurant Hotel Holiday Inn Resort Baruna Bali. Metode pengumpulan data adalah dengan observasi, dokumentasi dan wawancara. Hasil penelitian ini adalah (1) kendala yang mempengaruhi kinerja pramusaji Palms Restaurantt seperti, sulitnya menentukan jadwal pelatihan dikarenan jam operasional yang sibuk, penggunaan cara kerja lama, kekurangan cutleries, dan pesanan telur yang banyak. (2) Strategi yang diterapkan guna meningkatkan kinerja pramusajiseperti pelatihan dan pemberian SOP untuk meningkatkan mutu pelayanan. Pemberian training dan SOP kepada para staf sangat mempengaruhi kinerja kerja pramusaji di Palms Restaurant hal ini dibuktikan dengan meningkatnya score breakfast di Palms Restaurant sehingga mampu mencapai target. Kata kunci: Hotel, Strategi, Kinerja, Pramusaji, Restaurant. Abstract This study aims to determine the strategy of improving the perpormance of waitress Palms Restaurant Holiday Inn Resort Baruna Bali Hotel. The object of this research is the strategy of improving the performance of waitress Palms Restauant Hotel Holiday Inn Resort Baruna Bali. The method of collecting data is by observation, documentation and interviews. (1)The results of this study are, constraints that affect the performance o restaurant Palms such as, the difficulty of determining training hours due to busy operating hours, the use of old ways of working, lack of cutleries, and ordering lost of eggs.(2)Strategies implemented to improve the performance of waiterss such as training and provision of SOP to improve service quality. The provision of training and SOP to staff which greatly affects the work performance of waitress in Palms Restaurant. Keywords: Strategy, Work performance, Waitress, Restaurant, Hotel.
Analisis Kebutuhan Bahasa Inggris Pramusaji di Hotel Berbintang 5 di Bali Ni Luh Manda Wulandari; Putu Indah Rahmawati
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 3 No. 1 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i1.28990

Abstract

This study aimed at analyzing the English language skills functions and expressions needed as a waiter/ss. This research was a qualitative descriptive. The method used in obtaining the required information were interviews and documentation, in which subjects in this research were Asst. F&B Service Manager, Restaurant Manager, Supervisor, and Restaurant Staff in 5-Star Hotel in Bali. The results of this study indicated that (1) Speaking & listening skills are the main poins that must be mastered by a waiter/ss, and the accuracy of grammar and fluency in communication also have an equally important role, (2) The expression of the language used adjusts to predetermined language functions based on the implementation of Sequence of Service (SOS) in restaurants. From the results of this study it may be necessary to further research on analyzing the needs of English Waiters in a broader scope.
Evaluasi Penerapan Standar Operasional Prosedur Dan Strategi Peningkatan Kualitas Layanan Di Envy Restaurant Hotel Holiday Inn Resort Baruna Bali I Komang Didik Setiawan; Putu Indah Rahmawati
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 3 No. 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29076

Abstract

This study aimed to determine the standard operating procedures at Envy Restaurant, the implementation at Envy Restaurant, and strategies to improve service quality at Envy Restaurant. The research used a qualitative descriptive method. Data were collected observation, interviews and documentation. The subjects in this study were supervisors and staff in Envy Restaurant. The results of this study indicates that : (1) Envy restaurant does already have standard operating procedures and has been monitored in every implementation by managers or supervisors, but in the case of its application, it is still found to be incompatible with the standards owned; (2) To improve the quality of service in Envy Restaurant, it is also necessary to evaluate, give morning  briefing, provide  feedback, conduct role play training. It is important that superiors taking a persuasive approach to the staffs to do the job based on the standard procedure.
Analisis Proses Rekrutmen Daily Worker pada Holiday Inn Express Baruna Bali Ni Made Priartini; Putu Indah Rahmawati
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 3 No. 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29077

Abstract

This research aims to determine the strategy of upgrading waiter/ss skills at Makase Restaurant. The subject of this study is Supervisor and employee of Makase Restaurant. The object of this study is a strategy to improve the skills of waiter/ss at Makase Restaurant. Data collection methods are observations, documentation and interviews. The results of this research are (1) waiter/ss constraints in serving guests at Makase Restaurant is a limitation of foreign languages because not all guests can speak English cause slow service and guest complaint. (2) the strategy used to improve the skills of waiter/ss is to provide consistent training, competency tests, and hold competitions in hotels that can affect operational smoothness, increase guest satisfaction and increase sales.
PENGARUH PENEMPATAN KARYAWAN DAN PENGEMBANGAN KARIER TERHADAP KINERJA KARYAWAN PADA HANDARA GOLF AND RESORT BALI I.GN A Sahadewa; Putu Indah Rahmawati
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 4 No. 1 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v4i1.29451

Abstract

Penelitian ini bertujuan untuk menguji pengaruh: (1) penempatan karyawan dan pengembangan karier terhadap kinerja karyawan,(2) penempatan karyawan terhadap pegembangan karier, (3) pengembangan karier terhadap kinerja karyawan. Penelitian ini  menggunakan desain kuantitatif kausal. Populasi dalam penelitian ini adalah karyawan pada Handara Golf And Resort Bali yang berjumlah 85 karyawan. Data dikumpulkan melalui kuesioner dan kemudian dianalisis dengan teknik analisis jregresi linier berganda. Hasil penelitian menunjukan bahwa: (1) penempatan karyawan dan pengembangan karier berpengaruh signifikan terhadap kinerja karyawan, (2) penempatan karyawan berpengaruh positif dan signifikan terhadap pengembangan karier, (3) pengembangan karier berpengaruh positif dan signifikan terhadap kinerja karyawan.
The Impact of Work Discipline, Internal Communication, and Change Management on Employee Performance in PT Phillips Seafoods during the Covid-19 Era Agung Indra Wiranata; Ni Kadek Sinarwati; Putu Indah Rahmawati
International Journal of Social Science and Business Vol. 6 No. 1 (2022): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i1.44126

Abstract

Penelitian ini bertujuan untuk menganalisis secara parsial dan simultan pengaruh variabel disiplin kerja, variabel komunikasi internal, dan variabel manajemen perubahan terhadap kinerja karyawan PT Phillips Seafoods selama era Covid 19. Desain penelitian yang digunakan dalam penelitian ini adalah kuantitatif. Subjek penelitian ini adalah seluruh karyawan di PT Phillips Seafoods. Objek penelitian ini berfokus pada variabel disiplin kerja, komunikasi internal, manajemen perubahan, dan kinerja karyawan. Populasi yang digunakan dalam penelitian ini berjumlah 60 orang. Data dikumpulkan dengan metode observasi, dokumentasi, dan angket yang kemudian dianalisis menggunakan analisis regresi linier berganda. Hasil penelitian ini menunjukkan bahwa secara parsial variabel disiplin kerja berpengaruh positif dan signifikan terhadap kinerja pegawai, variabel komunikasi internal berpengaruh positif dan signifikan terhadap kinerja pegawai, variabel change management berpengaruh positif dan signifikan terhadap kinerja pegawai, dan secara simultan variabel manajemen berpengaruh positif dan signifikan terhadap kinerja pegawai. variabel disiplin kerja, komunikasi internal, dan manajemen perubahan berpengaruh positif dan signifikan terhadap kinerja pegawai.
Pelatihan Pembuatan Virtual Tour bagi Kelompok Sadar Wisata Desa Sidatapa, Kabupaten Buleleng, Bali Ni Made Ary Widiastini; Made Aristia Aristia Prayudi; Putu Indah Rahmawati; I Gede Rasben Dantes
Bakti Budaya: Jurnal Pengabdian kepada Masyarakat Vol 3, No 2 (2020)
Publisher : Faculty of Cultural Sciences

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22146/bb.59518

Abstract

The presence of increasingly sophisticated information technology has implications for the emergence of various innovations and creativity, by utilizing the development of information technology. One that is growing rapidly during the pandemic is a virtual tour, as a substitute for a tour to a place directly, which is brought to a screen using either a laptop, PC or mobile phone. Sidatapa Village, as one of the tourist villages in Buleleng Regency, has recently developed tourism products, one of which is a tour to get to know the culture in the village, experiencing obstacles due to the social restrictions. Tourists cannot visit the village directly and get to know the culture in the ancient village. Seeing the trend of virtual tours that are well developed in Indonesia, in this community service program, tourism community group who act as tour guides are given virtual tour training. Sidatapa village is unique, namely as the village of Bali Aga and has an old house called Bale Tumpang Salu, as well as ancient cultural activities which are still preserved until now, has the potential to develop a virtual tour. In village mentoring activities, tourism awareness groups are given virtual tour training involving the role of the industry, namely the Trex Tour. Through training and mentoring provided by academics and industry, the tourism awareness group of Sidatapa Village was able to design and carry out virtual tours. ==== Kehadiran teknologi informasi yang semakin canggih berimplikasi pada munculnya berbagai inovasi dan kreativitas, dengan memanfaatkan perkembangan dari teknologi informasi tersebut. Salah satu yang sedang berkembang pesat pada masa pandemik adalah virtual tour sebagai pengganti perjalanan wisata ke suatu tempat secara langsung, yang dibawa ke dalam sebuah layar baik menggunakan device berupa laptop, PC, maupun mobile phone. Desa Sidatapa sebagai salah satu desa wisata di Kabupaten Buleleng yang baru saja mengembangkan produk wisata, salah satunya beriwisata mengenal budaya di desa tersebut, mengalami hambatan yang disebabkan oleh pembatasan sosial. Wisatawan tidak dapat berkunjung langsung ke desa tersebut dan mengenal budaya di desa tua tersebut. Melihat tren virtual tour yang berkembang baik di Indonesia maka pada program pengabdian kepada masyarakat ini, kelompok desa wisata yang berperan sebagai pemandu wisata diberikan pelatihan virtual tour. Desa Sidatapa memiliki keunikan, yakni sebagai desa Bali Aga, memiliki rumah tua yang disebut Bale Tumpang Salu, serta aktivitas budaya kuno yang hingga saat ini masih dipertahankan berpotensi untuk mengembangkan virtual tour. Pada kegiatan pendampingan desa, kelompok sadar wisata diberikan pelatihan virtual tour dengan melibatkan peran industri, yakni Trex Tour. Melalui pelatihan dan pendampingan yang diberikan oleh pihak akademisi dan industri, kelompok sadar wisata Desa Sidatapa mampu merancang dan melaksanakan virtual tour.
The Effect of the Implementation of BNI SONIC (Self Service Opening Account) on Improving the Quality of Customer Service at BNI in Bali Jaabir Jaabir; I Wayan Bagia; Putu Indah Rahmawati
International Journal of Social Science and Business Vol. 6 No. 2 (2022): May
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i2.44069

Abstract

This study was aimed to determine the level of customer satisfaction with opening an account without using a BNI SONIC machine and using BNI SONIC, as well as the effect of implementing BNI SONIC on improving service quality at BNI in Bali. This quantitative research used a questionnaire method filled in via Google Form. The data analysis technique used the Independent Sample T-Test. The results showed: (1) The level of quality of BNI customer service in opening an account by BNI Manual showed that the category of quality for customer service was “Very Low” before the implementation of BNI SONIC. (2) The level of customer service quality after the implementation of BNI SONIC, showed that results in the "Very High" quality category. (3) Based on the results of Independent Sample T-Test, there is a significant difference between the average results of the service quality of BNI Manual and BNI SONIC.
Co-Authors A A Ngurah Yudha Martin Mahardika Abdilah, Lutfi Adhithara, Firman Agung Indra Wiranata Ariska, Saesar Putri Ayu Artawan, Komang Agus Ary Meitriana, Made Aryanti, Dewi Awalya Rahmallah Sarija Awan Cs, Agus Jully Ayu Wiwin, Ni Komang Berata , Nyoman Candra Berlianto, Christopel Candra, Ni Kadek Dwi Damiati - Desy Cahyani Lari Dewi, Putu Elisia Sukma Dini Anggraeni Sirad Dirgayusa, I Bagus Raka Dwi Purnama, Made Wulan Eka Bayu Purnawati Eka Bayu Purnawati Fajar Yualida Isti Koma Faraudis, Zein Fridayana Yudiaatmaja Fridayana Yudiaatmaja Gede Hendri Ari Susila Gede Rasben Dantes Gede Wirata Gusti Agung Ayu Intan Pradnyani Hepani, Ketut Heryanda, Komang Krisna Houbianbian I Gede Astra Wesnawa I Gusti Agung Nyoman Setiawan I Gusti Ayu Linggayanti I Ketut Sida Arsa, I Ketut Sida I Komang Amerta Sedana I Komang Didik Setiawan I Luh Meiyana Aris Susanti I Made Gunawan I Made Krisna Surya Dharma I Made Nindya Hutama I Made Satriawan I Nengah Suarmanayasa I Nyoman Laba Jayanta I Nyoman Wijana I Putu Gede Parma I Putu Krisna Yudha I Putu Panca Adi I Putu Suardhana I Wayan Bagia I Wayan Karyasa I Wayan Putra Yasa I Wayan Suwendra I.GN A Sahadewa Jaabir Jaabir Jasmini, Putu Kadek Hendra Negara Putra Kadek Mega Oktaviyani Kadek Sri Handayani Kadek Sukayana Ketut Hepani komang andre wiryawan Komang Endrawan Sumadi Putra Komang Gede Puja Bagiadnyana Komang Krishna Darmawan Komang Krisna Heryanda Komang Krisna Heryanda Komang Sri Pratiwi Komang Widiarini Luh Gede Eka Yanthi Luh Putu Sukawati M. Rudi Irwansyah Made Ade Natashia Made Anik Widyastuti Made Anik Wiryantini Made Aristia Prayudi Made Ary Meitriana Made Hendy Pratama Made Nikko Mahayana Made Wulan Dwi Purnama Mahendra, I Gede Deni Mantrawan, I Gusti Ngurah Puja MANUABA, Ida Bagus Ngurah Sidharta MASTIASIH, Made Meitriana, Made Ary Mertasih, Komang Lenni Ni Kadek Dwi Candra Ni Kadek Sinarwati Ni Ketut Oni Widarianti Ni Komang Dharmi Yudhi Utami Ni Luh Febry Sukma Andryani  Ni Luh Manda Wulandari Ni Luh Putu Agustini Karta Ni Luh Wayan Sayang Telagawathi Ni Made Ary Widiastini Ni Made Priartini Ni Made Suci Ni Nengah Kariani Kariani Ni Nyoman Astri Pratiwi Ni Nyoman Yulianthini Ni Putu Gili Padmayoni Ni Wayan Giri Adnyani Nyoman Dini Andiani Nyoman Teja Adiastra Oktaviyani, Kadek Mega Padmayoni, Ni Putu Gili Pande Putu Januraga Pradnyani, Gusti Agung Ayu Intan Pranata, I Kadek Diva Pratiwi, Komang Sri Priartini, Ni Made Purnawati, Eka Bayu Putra, I Gusti Agung Ngurah Surya Putra, I Gusti Lanang Prayura Putu Agus Suma Astawa Putu Budi Juniantari Putu Elisia Sukma Dewi Putu Ermayanti Putu Hendra Enteriadi Putu Nata Kusuma Putu Satcitanandadewi Putu Yulianthini Qorina Amalia Ratih Pitaloka, Kadek Ratna Rosalina, Luh Rika Persada Jati Saesar Putri Ayu Ariska Sahadewa, I.GN A Saisarani, Kadek Gita Puspita Santiara, I Made Santihari, Luh Putu Asti Sanusi Mulyadiharja Selviani, Ni Wayan Putri Setiawan, I Komang Didik Stevany Ingrid Marta Mandosir SUGITA, Wayan Sukawati, Luh Putu SUPADMI, Ni Nyoman Sri Telagawati, Ni Luh Wayan Sayang Trianasari Trianasari Trianasari Udayani, Putu Kartika Widiastini , Ni Made Ary Widiastiti, Ketut Widyasanti, Ida Ayu Hita Wirasetia, Putu Andi wiryawan, komang andre Wulandari, Ni Luh Manda Yudha Pratama, Kadek Dwinda Yulia Kusumawardani Yulianthini, Putu Zein Faraudis