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All Journal E-Journal Of Cultural Studies International Journal of Applied Sciences in Tourism and Events Jurnal Manajemen Dirgantara Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Enrichment : Journal of Management Jurnal Bali Membangun Bali Berajah Journal Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Cultoure: Jurnal Ilmiah Pariwisata Budaya Hindu Journal of Tourism and Interdiciplinary Studies Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri Journal of Applied Sciences in Travel and Hospitality SWARNA Jurnal Ilmiah Pariwisata dan Bisnis Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Journal of Business on Hospitality and Tourism SWARNA: Jurnal Pengabdian Kepada Masyarakat Jurnal Pengabdian Masyarakat Mentari BJHTCR Sinov : Media Informasi Penelitian Kabupaten Semarang
Sanjaya, I Wayan Kiki
Institut Pariwisata Dan Bisnis Internasional
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Pengaruh Komunikasi dan Kepribadian terhadap Kinerja Karyawan Wirawan, I Kadek Candra; Sanjaya, I Wayan Kiki; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 3 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i3.945

Abstract

Pariwisata merupakan pemasukan terbesar yang diperoleh di Indonesia, maka dari itu dengan adanya pariwisata dapat membantu perekonomian masyarakat di Indonesia khususnya di Bali. Seorang yang bekerja di hospitality harus bisa berkomunikasi dengan baik terhadap atasan, bawahan, maupun sesama rekan kerja. Fenomena yang terjadi di Hotel Le Meridien Bali adalah adanya karyawan yang mengeluh karena kurangnya komunikasi dan kepribadian karyawan pada saat bekerja di hotel. Penelitian ini bertujuan untuk menguji pengaruh komunikasi dan kepribadian terhadap kinerja karyawan di Le Meridien Bali Jimbaran. Penelitian ini dilakukan pada bulan Oktober tahun 2022 – Mei tahun 2023. Metode penelitian ini menggunakan pendekatan kuantitatif dengan teknik pengumpulan data menggunakan alat penelitian berupa kuesioner. Populasi dalam penelitian ini adalah karyawan di Le Meridien Bali Jimbaran yang berjumlah 164 orang, sementara itu sampel penelitiannya dihitung dengan rumus slovin dan diperoleh sebanyak 62 responden. Hasil penelitian ini menunjukkan bahwa terdapat pengaruh positif dan signifikan secara parsial antara komunikasi terhadap kinerja karyawan, terdapat pengaruh positif dan signifikan antara kepribadian terhadap kinerja karyawan dan terdapat pengaruh positif dan signifikan secara simultan antara komunikasi dan kepribadian terhadap kinerja karyawan di Le Meridien Bali Jimbaran. Tourism is the largest income earned in Indonesia, therefore tourism can help the economy of people in Indonesia, especially in Bali. A person who works in hospitality must be able to communicate well with superiors, subordinates, and fellow co-workers. The phenomenon that occurs at the Le Meridien Bali Hotel is that there are employees who complain about the lack of communication and personality of employees while working at the hotel. This study aims to examine the effect of communication and personality on employee performance at Le Meridien Bali Jimbaran. This research was conducted in October 2022–May 2023. This research method uses a quantitative approach with data collection techniques using a research tool in the form of a questionnaire. The population in this study were 164 employees at Le Meridien Bali Jimbaran, while the research sample was calculated using the Slovin formula and obtained as many as 62 respondents. The results of this study indicate that there is a partial positive and significant influence between communication on employee performance, there is a positive and significant influence between personality on employee performance and there is a simultaneous positive and significant influence between communication and personality on employee performance at Le Meridien Bali Jimbaran.
Pengaruh Media Sosial Marketing Instagram Dan Electronic Word of Mouth (E-WOM) Terhadap Keputusan Menginap Gen Z di Hideaway Glamping Saputra, Enggar Dipayana Dwi; Sanjaya, I Wayan Kiki; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 9 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i9.1147

Abstract

Studi ini berfokus menganalisis dampak pemasaran di instagram dan ulasan elektronik terhadap keputusan menginap Generasi Z di Hideaway Glamping. Dengan metode pendekatan kuantitatif dan jumlah populasi yaitu 60 responden serta pengumpulan data yang dipakai melalui kuesioner. Data dalam penelitian ini diolah memakai uji instrumen, uji koefisien determinasi, uji F, dan uji T. Hasil dari penelitian ini menunjukkan bahwa: 1) Pemasaran Instagram berpengaruh positif dan signifikan terhadap keputusan menginap Gen Z di Hideaway Glamping, ini menyebabkan konten yang menarik melalui platform sosial media Instagram dapat mempengaruhi generasi Z untuk memutuskan menginap. 2) E-WOM juga berpengaruh positif dan signifikan, di mana ulasan dan testimoni secara langsung dapat memengaruhi generasi Z untuk lebih yakin dalam memtuskan menginap. 3) Secara bersamaan, pemasaran Instagram dan E-WOM mempunyai dampak yang sangat kuat dan signifikan terhadap keputusan menginap Gen Z di Hideaway Glamping. Hal ini membuktikan bahwa sinergi antara pemasaran di Instagram dan ulasan elektronik sangat efisien dan dominan dalam mendorong keputusan menginap di Hideaway Glamping. This research focuses on analyzing the influence of Instagram social media marketing and electronic word-of-mouth (E-WOM) on the lodging decisions of Generation Z at Hideaway Glamping. The method used in this study is quantitative, with a population of 60 individuals. Data collection was conducted through questionnaires. Data processing in this research employed instrument testing, coefficient of determination testing, F-test, and T-test. The results of this study indicate that: 1) Instagram marketing has a positive and significant effect on Gen Z's lodging decisions at Hideaway Glamping. This suggests that engaging content on the Instagram social media platform can influence Generation Z to decide to stay. 2) E-WOM also has a positive and significant effect, where reviews and testimonials directly influence Generation Z to be more confident in their lodging decisions. 3) Concurrently, Instagram marketing and E-WOM have a very strong and significant influence on Gen Z's lodging decisions at Hideaway Glamping. This proves that the synergy between Instagram marketing and electronic reviews is highly efficient and dominant in driving lodging decisions at Hideaway Glamping.
Analisis Menu Engineering Pada Menu A’la Carte Restoran Uncle Pho Asian Kitchen Bali Astawa, I Komang Jericho Oka; Sanjaya, I Wayan Kiki; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 11 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i11.1157

Abstract

Penelitian pada restoran Uncle Pho Asian Kitchen Kerobokan, Kuta ini diangkat dengan harapan penjualan yang bagus dan mendapatkan keuntungan, namun kenyataannya belum maksimal bahkan menerima banyak kritikan dan komplain. Urgensi penelitian adalah dampak buruk terhadap restoran itu dan keuntungan yang menjadi tujuan perusahaan. Tujuan penelitian ini bertujuan untuk mengetahui faktor-faktor menu a’la carte restoran dan mengklasifikasi serta mengevaluasi menu-menu yang dikategorikan menguntungkan guna mengetahui tingkat kontribusi demi meningkatkan keuntungan restoran. Studi ini menggunakan pendekatan deskriptif kuantitatif. Data diperoleh dari laporan penjualan selama periode Januari 2025 sampai dengan Maret 2025. Teknik analisis data ini menggunakan analisis kuantitatif menu engineering yang dapat mengklasifikasikan menu ke dalam empat kategori berdasarkan keuntungan dan popularitasnya. Berdasarkan analisis menu engineering dari data penjualan Januari 2025 hingga Maret 2025 di restoran Uncle Pho Asian Kitchen, dari 28 item menu: 5 item menu (17.9%) tergolong Star, 12 item menu (42.8%) Puzzle, 3 item (10,7%) Plowhorse, dan 8 item (28,6%) Dog. Implentasi yang dilakukan adalah Mengidentifikasi item menu yang paling menguntungkan dan kurang efektif, Mengimprovisasi desain menu, Mengembangkan strategi promosi yang efektif untuk meningkatkan penjualan, dan Mengurangi biaya produksi dan meningkatkan efisiensi Research of menu engineering at Uncle Pho Asian Kitchen, Kerobokan Kuta, underlying reason for this research was the expectation of strong sales and profits, but in reality, the restaurant was not maximized and received numerous criticisms and complaints. The urgency of this research is the negative impact on the restaurant and the company's profit goals, which continues to occur. The purpose of this research is to identify factors in the restaurant's a la carte menu and to classify and evaluate menu items categorized as profitable to determine their contribution to increasing restaurant profits. This research uses a quantitative descriptive method. Data were obtained from sales reports from January 2025 to March 2025. The data analysis technique used quantitative menu engineering analysis, which classifies menu items into four categories based on their profitability and popularity. Based on menu engineering analysis of sales data from January 2025 to March 2025 at Uncle Pho Asian Kitchen, of the 28 menu items: 5 menu items (17.9%) are classified as Star, 12 menu items (42.8%) as Puzzle, 3 items (10.7%) as Plowhorse, and 8 items (28.6%) as Dog. The implementation carried out includes identifying the most profitable and least effective menu items, improving menu design, developing effective promotional strategies to increase sales, and reducing production costs and increasing efficiency.
The animo Timpag people in the development of tourism villages in Bali I Wayan Kiki Sanjaya; Gede Yoga Kharisma Pradana; I Gusti Ayu Praminatih; Made Arya Astina; I Ketut Muliadiasa
Journal of Applied Sciences in Travel and Hospitality Vol. 7 No. 2 (2024): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v7i2.161-177

Abstract

The goal of this study is to identify possible areas for tourism development in Tabanan Regency, Bali namely in Timpag Village. In Tabanan, It’s a relatively new tourist destination. The success of other tourists villages in Bali seem to inspire the Timpag villagers to enhance their tourism potential. This research aims to reveal the factors that make Timpag villagers interested in building a tourist village and inventory the tourism potential. Therefore, the sample is those selected in Timpag village by purposive sampling. The research was conducted using qualitative methods. Data was gathered through observations and literature reviews. Each data set was analyzed using qualitative techniques. This research found that animo as a social interest is an important factor in the development of tourist villages. The research findings indicate that: First, the Timpag people are eager to develop the village’s tourism potential and have shown social solidarity by prioritizing the creation of tourist infrastructures. Many forms of tourism solidarity were not caused by the role of the pokdarwis. The tourism animo has become a huge internal factor for the Timpag people for their tourism village; Second, Timpag Village has potential for natural tourism, cultural tourism, ecotourism, and special interest tourism. It has developed based on capital and social commitment based on their tourism animo. Some of the tourism potential hasn’t developed optimally due to the lack of support from pokdarwis, resistance from some Timpag communities, and lack of local government assistance for tourism development in Timpag village. 
EVALUASI DAMPAK IMPLEMENTASI SUSTAINABLE HRM TERHADAP KINERJA ORGANISASI DAN KEBERLANJUTAN LINGKUNGAN DI INDUSTRI PARIWISATA BALI Made Arya Astina; I Ketut Muliadiasa; Kadek Wira Adi Saputra; I Wayan Kiki Sanjaya
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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

Abstract

Penelitian ini bertujuan untuk mengevaluasi dampak implementasi Sustainable Human Resource Management (S-HRM) terhadap kinerja organisasi dan keberlanjutan lingkungan pada industri pariwisata di Bali. Dengan menggunakan pendekatan kuantitatif eksplanatori, penelitian ini melibatkan manajer SDM, supervisor, dan kepala departemen hotel sebagai responden untuk menilai sejauh mana praktik S-HRM diterapkan dan berpengaruh terhadap indikator kinerja organisasi, seperti produktivitas, efisiensi operasional, serta stabilitas tenaga kerja. Hasil penelitian menunjukkan bahwa praktik S-HRM, termasuk rekrutmen hijau, pelatihan green skills, program kesejahteraan karyawan, dan penerapan perilaku ramah lingkungan, berpengaruh positif terhadap peningkatan kinerja organisasi. Selain itu, S-HRM juga berkontribusi signifikan terhadap keberlanjutan lingkungan melalui upaya pengurangan limbah, efisiensi energi, serta peningkatan kesadaran ekologis karyawan. Kinerja organisasi terbukti memediasi hubungan antara S-HRM dan keberlanjutan lingkungan, menunjukkan bahwa organisasi dengan kinerja lebih baik memiliki kapasitas lebih kuat dalam menerapkan praktik-praktik keberlanjutan. Temuan ini menegaskan pentingnya integrasi strategi S-HRM dalam pengelolaan SDM perhotelan untuk memastikan keberhasilan jangka panjang sekaligus mendukung pariwisata berkelanjutan di Bali.
IMPLEMENTASI SERVICE RECOVERY DALAM PENANGANAN KELUHAN PADA INDUSTRI PERHOTELAN (STUDI KASUS PADA HOTEL COURTYARD HOTEL) I Wayan Kiki Sanjaya
Berajah Journal Vol. 6 No. 4 (2026): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v6i4.642

Abstract

This study aims to analyze the implementation of service recovery in handling guest complaints within the hospitality industry, using Courtyard Hotel as a case study. The primary focus is to identify the types of complaints submitted by guests via the TripAdvisor platform and to analyze the handling strategies implemented by hotel stakeholders. The research method employed is descriptive qualitative. Data were collected through observations of online reviews on TripAdvisor from March 2021 to December 2022, semi-structured interviews with the Front Desk Manager, and documentation studies. Data analysis techniques followed the Miles and Huberman model, encompassing data reduction, data display, and conclusion drawing. The results indicate five categories of guest complaints: 1) Mechanical Complaints regarding physical facilities such as air conditioning and hot water; 2) Attitudinal Complaints regarding staff behaviour, particularly in the security department; 3) Service-Related Complaints regarding operational service standards; 4) Unusual Complaints, which are subjective and based on individual guest preferences ; and 5) Emotional Complaints, which arise when guests feel undervalued during large-scale events at the hotel. Complaint handling strategies at Courtyard Hotel are implemented through two channels: online and direct. Online handling follows an SOP for resolution within 3x24 hours , while direct handling applies the "first resolution" principle by the staff member who initially receives the complaint. The service recovery provided includes "renewing elements" or compensation, such as complimentary meals, spa treatments, complimentary nights, and the provision of Marriott Bonvoy points. This study concludes that appropriate service recovery not only mitigates complaints but also has the potential to maintain guest loyalty.
Analisis Penerapan Standard Operating Procedure Pelayanan Breakfast Buffet di Four Star By Trans Hotel Renon Made Arya Astina; I Wayan Kiki Sanjaya; Indra Galih Setia Wati
Media Informasi Penelitian Kabupaten Semarang Vol. 5 No. 2 (2023): Desember: Media Informasi Penelitian Kabupaten Semarang
Publisher : Badan Perencanaan Pembangunan, Riset dan Inovasi Daerah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sinov.v5i2.678

Abstract

The role of Standard Operating Procedures in ensuring the smooth execution of tasks is a significant focus for many hotels. This research aims to investigate the implementation of standard operating procedures in the breakfast service provided by waiters/waitresses in the buffet service at Four Star By Trans Hotel Renon. Data collection methods employed in this study include observation, interviews, and documentation. The gathered data is subsequently analyzed using a Qualitative Descriptive approach. The findings of this research provide insights into the effectiveness and consistency of implementing SOPs in breakfast services. The findings from this study can make a valuable contribution to Four Star By Trans Hotel Renon in ensuring that their SOPs are executed effectively and in accordance with standards.
Pengaruh User-Generated Content, Fasilitas Dan Harga Terhadap Keputusan Konsumen Dalam Melakukan Reservasi Pada Villa Jempana Kintamani Bali Made Cahya Ambarabhuana; I Wayan Kiki Sanjaya; Arik Agustina
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 5 No. 1 (2026): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v5i1.1346

Abstract

Penelitian ini bertujuan menganalisis pengaruh user-generated content, fasilitas, dan harga terhadap keputusan konsumen dalam melakukan reservasi pada Villa Jempana Kintamani, Bali. Penelitian menggunakan pendekatan kuantitatif dengan desain asosiatif. Populasi penelitian adalah tamu yang melakukan reservasi di Villa Jempana selama periode Februari–April 2026. Sampel sebanyak 96 responden ditentukan menggunakan teknik accidental sampling. Analisis data menggunakan regresi linier berganda dengan bantuan SPSS versi 27 setelah memenuhi uji validitas, reliabilitas, dan asumsi klasik. Hasil penelitian menunjukkan bahwa user-generated content dan fasilitas berpengaruh positif signifikan terhadap keputusan konsumen dalam melakukan reservasi, sedangkan harga berpengaruh negatif signifikan. Secara simultan, ketiga variabel berpengaruh signifikan terhadap keputusan konsumen. Temuan ini menunjukkan bahwa optimalisasi konten digital yang autentik, peningkatan kualitas fasilitas, serta penetapan harga yang kompetitif menjadi strategi penting untuk meningkatkan keputusan reservasi konsumen pada Villa Jempana Kintamani.
Pengaruh Service Quality, Store Atmosphere, dan Customer Experience terhadap Keputusan Pembelian pada Gianni’s At The Former Versace Mansion I Made Putra Yoga Merta Kusuma; I Wayan Kiki Sanjaya; Utik Kuntariati
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 5 No. 1 (2026): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v5i1.1347

Abstract

Penelitian ini bertujuan menganalisis pengaruh service quality, store atmosphere, dan customer experience terhadap keputusan pembelian pada Gianni's at The Former Versace Mansion. Penelitian menggunakan pendekatan kuantitatif dengan desain asosiatif. Sampel berjumlah 96 responden yang dipilih menggunakan teknik accidental sampling. Data dikumpulkan melalui observasi, wawancara, dan kuesioner, kemudian dianalisis menggunakan regresi linier berganda dengan IBM SPSS Statistics 27. Hasil penelitian menunjukkan bahwa service quality, store atmosphere, dan customer experience masing-masing berpengaruh positif dan signifikan terhadap keputusan pembelian. Secara simultan, ketiga variabel juga berpengaruh signifikan terhadap keputusan pembelian dengan kemampuan menjelaskan variasi keputusan pembelian sebesar 75,7%. Service quality merupakan variabel yang memberikan pengaruh paling dominan. Temuan ini menunjukkan bahwa peningkatan kualitas pelayanan, suasana restoran, dan pengalaman pelanggan merupakan strategi penting dalam meningkatkan keputusan pembelian konsumen.
Co-Authors A.A. Agung Wijaya Adistiyani Laras Hati Aftina, Welaya Agus Deni Permadi Andriani, Dewa Ayu Dian Angela, Veren Caroline Antara, I Made Tedy Dwi Arik Agustina Arun Suwi Arianty, A. A. Ayu Asmawih Asmawih Astawa, I Komang Jericho Oka Astina, Made Arya Budi Susanto Cristallya Eylana Pawane Deviyanti, Desak Made Dea Dewa Putu Kiskenda Erwanda P., Dewa Putu Eka Sudarmawan, I Wayan Fatrisia Yulianie, Fatrisia Firman Sinaga Francisca Titing Koernawaty Gede Eka Wahyu, Gede Eka Gede Yoga Kharisma Pradana GUSTI AYU PRAMINATIH Gusti Ngurah Yoga Semadi I G. M. Riko Hendrajana I Gede Mudana I Gusti Ayu Melistyari Dewi I Ketut Muliadiasa I Ketut Muliadiasa I Made Putra Yoga Merta Kusuma I Nengah Subadra I Nyoman Darma Putra I Putu Ryan Dharma Putra I Wayan Ardika I Wayan Eka Mahendra I Wayan Sudiarta Ida Ayu Gayatri Kesumayathi Ida Bagus Nyoman Krisna Prawira Yuda Indra Galih Setia Wati Indra Galih Setia Wati Juniarta, Pande Putu Kadek Ayu Ekasani Kadek Feni Aryati Kadek Wira Adi Saputra Kepakisan, Defyartha Lanovia Amir, Firlie Luh Eka Susanti Made Cahya Ambarabhuana Mita Purnamasari Muliadiasa, Ketut Muliawan, Felicia Nararya Narrotama Ni Nyoman Arini Ni Putu Putri Widyaningsih Ni Putu Sartika Sari Ni Wayan Maryuni Erawati Nuaba, Ida Bagus Putu Arditha Darmayasa Nyoman Agus Trimandala Pambudi, Bondan Paramita, Putu Dian Yuliani Parwati, Komang Shanty Muni Pebrianti, Ni Kadek Mira Prayeska, I Kadek Kelvin Putra, Gede Agus Suardika Eka Putu Eka Wirawan Putu Sabda Jayendra Reinaldo Rafael Reinaldo Rafael Saputra, Enggar Dipayana Dwi Sari, Ni Putu Sartika Setiawan, I Gede Agus Subadra, I Nengah Sudjana, I Made Suwintari, I Gusti Ayu Eka Titing Koerniawaty, Francisca Tumundo, Maria Angelita Utik Kuntariati Vena Maria Jessica Noya Vinola Welaya Aftina Wijaya, I Gusti Ngurah Surya Wirawan, I Kadek Candra Yama, I Ketut Satria Yanti, Ni Made Viki Dwi