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All Journal Jurnal Kajian Bali Wahana Didaktika PREMISE: Journal of English Education and Applied Linguistics Journal of Applied Studies in Language JURNAL PENDIDIKAN TAMBUSAI ACITYA Journal of Teaching & Education Jurnal Mantik PROJECT (Professional Journal of English Education) Enrichment : Journal of Management Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Berajah Journal Journal of Tourism and Interdiciplinary Studies Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri JASL - Journal of Applied Studies in Language Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Gema Wisata Eduvest - Journal of Universal Studies Innovative: Journal Of Social Science Research Journal of Business on Hospitality and Tourism Jurnal Penelitian Pendidikan Indonesia Management of Education: Jurnal Manajemen Pendidikan Islam Sinov : Media Informasi Penelitian Kabupaten Semarang
Titing Koerniawaty, Francisca
Institut Pariwisata Bali Internasional
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PENGEMBANGAN DESA WISATA BUDAYA BERBASIS KAIN TENUN TRADISIONAL DI DESA SUKARARA KABUPATEN LOMBOK TENGAH Aftina, Welaya; I Wayan Kiki Sanjaya; Francisca Titing Koerniawaty
Journal of Innovation Research and Knowledge Vol. 4 No. 4: September 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i4.8542

Abstract

: Kerajinan tenun songket merupakan produk unggulan yang telah diwariskan dan ditekuni oleh masyarakat dari generasi ke generasi hingga memiliki banyak variasi dan ciri khas tenun yang dimiliki. Meskipun Desa Sukarara memiliki tenun yang telah lama ada, namun, kerajinan tenun di Desa Sukarara masih belum terlalu berhasil untuk menarik wisatawan berkunjung. Para pengrajin atau penenun terutama generasi muda menganggap bahwa menenun merupakan pekerjaan sampingan. Selain itu, masyarakat belum sepenuhnya sadar akan potensi dan kerajinan tenun yang dimiliki desanya itu masih terbatas, seperti pemahaman tentang konsep desa wisata dan komponen-komponen pariwisata. Untuk berpartisipasi dalam pengembangan pariwisata berkelanjutan, oleh karena itu, tujuan dalam penelitian ini adalah mengidentifikasi keunggulan dan ciri khas kerajinan tenun, menganalisis kendala serta merancangan model pengembangan di Desa Sukarara Kabupaten Lombok Tengah. Penelitian ini menggunakan metode kualitatif deskriptif dengan teknik pengumpulan data melalui teknik pengamatan, wawancara, dan dokumentasi. Hasil dari penelitian menunjukkan bahwa tenun songket di Desa Sukarara memiliki keunggulan dan ciri khas yang terletak pada makna dan simbolnya, serta pola dan motifnya terinspirasi dari alam sekitar. Namun, kendala yang dihadapi, yaitu kurangnya promosi kain tenun dan perubahan gaya dengan adanya modernisasi dan globalisasi. Dari identifikasi keunggulan dan kendala dalam pengembangan Desa Sukarara dan kendala berdasarkan komponen 4A dalam pariwisata (attraction, amenities, accessibility, dan ancillary) serta model rancangan pengembangan menggunakan need analyze.
Pengaruh beban dan lingkungan kerja terhadap kinerja karyawan di hotel plataran ubud : Effect of workload and environment on employee performance at the plataran ubud hotel Amandawati, Gusti Ayu; Koerniawaty, Francisca Titing
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 12 (2022): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v1i12.258

Abstract

Kinerja karyawan memegang peranan penting bagi keberhasilan suatu organisasi. Agar dapat melaksanakan tugas dan fungsinya dengan baik, faktor yang dapat mempengaruhi kinerja karyawan yaitu beban dan lingkungan kerja. Penelitian ini bertujuan untuk menganalisis pengaruh beban dan lingkungan kerja terhadap kinerja karyawan di Hotel Plataran Ubud. Teknik pengumpulan data yang digunakan dengan menyebarkan kuesioner kepada responden yang merupakan karyawan Hotel Plataran Ubud yang berjumlah 38 karyawan. Responden tersebut dipilih dengan menggunakan teknik pengambilan sampling jenuh atau menggunakan seluruh populasi sebagai sampel penelitian. Data hasil pengumpulan kuesioner kemudian dilakukan analisis kuantitatif, meliputi: uji validitas, uji reliabilitas, uji asumsi klasik, analisis regresi linear berganda, serta pengujian hipotesis melalui uji F dan uji t. Beban dan lingkungan kerja berpengaruh positif dan signifikan secara simultan terhadap kinerja dengan nilai F hitung 38,438 dan sig 0,000 < 0,01. Beban kerja berpengaruh signifikan secara parsial terhadap kinerja karyawan dengan nilai t hitung 2,802 dan sig 0,008 < 0,01. Lingkungan kerja berpengaruh signifikan secara parsial terhadap kinerja karyawan dengan nilai thitung 3,133 dan sig 0,000 < 0,01. Hasil tersebut mengindikasikan bahwa untuk meningkatkan kinerja karyawan di Hotel Plataran Ubud, pihak hotel perlu memperhatikan beban dan lingkungan kerja, karena beban dan lingkungan kerja terbukti dapat mempengaruhi kinerja karyawan Employee performance plays an important role for the success of an organization. In order to carry out their duties and functions properly, factors that can affect employee performance are workload and work environment. This study aims to analyze the effect of workload and work environment on employee performance at Hotel Plataran Ubud. The data collection technique used was by distributing questionnaires to respondents who were employees of Hotel Plataran Ubud, totaling 38 employees. The respondents were selected using a saturated sampling technique or using the entire population as the research sample. Data collected from the questionnaires were then carried out quantitative analysis, including: validity test, reliability test, classical assumption test, multiple linear regression analysis, and hypothesis testing through the F test and t test. Load and work environment have a positive and significant effect simultaneously on performance with an F count of 38.438 and sig 0.000 <0.01. Workload has a partially significant effect on employee performance with a t value of 2.802 and sig 0.008 <0.01. The work environment has a partially significant effect on employee performance with a tcount of 3.133 and sig 0.000 <0.01. These results indicate that to improve employee performance at Hotel Plataran Ubud, the hotel needs to pay attention to workload and work environment, because workload and work environment are proven to affect employee performance.
Pengaruh pemberian kompensasi finansial dan non finansial terhadap kinerja karyawan : The effect of providing financial and non-financial compensation on employee performance Candraswari, Putu Diah; Koerniawaty, Francisca Titing
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 12 (2022): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v1i12.259

Abstract

Karyawan merupakan aset yang sangat penting untuk mencapai tujuan perusahaan. Salah satu cara untuk meningkatka kinerja karyawan adalah pemberian kompensasi yang layak. Penelitian ini bertujuan untuk mengetahui bagaimana pengaruh pemberian kompensasi finansial dan non finansial secara parsial dan simultan terhadap kinerja karyawan Best Western Kuta Villa. Teknik sampling yang digunakan adalah Quota Sampling dimana menggunakan 41 orang karyawan tetap hotel Best Western Kuta Villa. Teknik analisis data yang digunakan adalah analisis regresi linier berganda, analisis determinasi, uji T, dan uji F. Dari hasil penelitian diketahui bahwa kompensasi finansial dan kompensasi non finansial secara bersama-sama berpengaruh signifikan terhadap kinerja karyawan dengan nilai F hitung 9,492. Kompensasi finansial berpengaruh positif dan signifikan terhadap kinerja karyawan dengan nilai t hitung sebesar 2,159. Kompensasi non finansial berpengaruh positif dan signifikan terhadap kinerja karyawan dengan nilai t hitung sebesar 3,814. Kompensasi finansial dan kompensasi non finansial memberikan pengaruh sebesar 33,3% terhadap kinerja karyawan, sedangkan sisanya sebesar 66,7% dipengaruhi oleh faktor lain diluar penelitian ini. Employees are a very important asset to achieve company goals. One way to improve employee performance is to provide proper compensation. This study aims to determine how the effect of partial and simultaneous provision of financial and non-financial compensation on the performance of Best Western Kuta Villa employees. The sampling technique used is Quota Sampling which uses 41 permanent employees of the Best Western Kuta Villa hotel. The data analysis technique used is multiple linear regression analysis, determination analysis, T test, and F test. From the research results it is known that financial compensation and non-financial compensation together have a significant effect on employee performance with an F count of 9.492. Financial compensation has a positive and significant effect on employee performance with a t value of 2.159. Non-financial compensation has a positive and significant effect on employee performance with a t-value of 3.814. Financial compensation and non-financial compensation have an effect of 33.3% on employee performance, while the remaining 66.7% is influenced by other factors outside this study.
Implikasi pelatihan terhadap motivasi kerja dan kinerja karyawan departemen front office di desamuda villas Dinata, Made Riski Prayoga; Koerniawaty, Francisca Titing; Koeswiyono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.300

Abstract

Pada masa era globalisasi saat ini, manajemen hotel harus menerapkan program- program pelatihan untuk karyawan guna meningkatkan skill dan pengetahuan yang berdampak terhadap motivasi kerja dan kinerja karyawan. Adapun tujuan penelitian ini untuk mengetahui jenis pelatihan yang digunakan serta implikasinya terhadap motivasi kerja dan kinerja karyawan di Desamuda Villas. Populasi dalam penelitian ini yaitu Human Resources Manager (HRM), front office supervisor dan karyawan front office serta menggunakan teknik purposive sampel. Metode yang digunakan dalam penelitian ini adalah metode kualitatif. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah observasi, wawancara, studi kepustakaan dan dokumentasi serta teknik analisis yang digunakan yaitu Miles dan Hubberman. Hasil penelitian ini menyatakan bahwa jenis- jenis pelatihan di Desamuda Villas adalah perawatan diri (grooming), menyambut dan melayani tamu (welcoming and serving guests), etika berkomunikasi bagi front office, etika bertelefon (telephone manner), manajemen waktu (time management) dan mengatasi tamu komplain (handling complain). Adapun Implikasi dari pelatihan tersebut pada motivasi kerja dan kinerja karyawan adalah berdampak baik. Namun, kinerja karyawan pada pelatihan mengatasi tamu komplain (handling complain) kurang berdampak baik. In the current era of globalization, hotel management must implement training programs for employees to improve skills and knowledge that have an impact on work motivation and employee performance. The purpose of this study was to determine the type of training used and its implications for work motivation and employee performance at Desamuda Villas. The population in this study is Human Resources Manager (HRM), front office supervisor and front office employee and uses a purposive sample technique. The method used in this research is qualitative method. Data collection techniques used in this study were observation, interviews, literature study and documentation as well as analytical techniques used, namely Miles and Hubberman. The results of this study indicate that the types of training at Desamuda Villas are grooming, welcoming and serving guests, communication etiquette for the front office, telephone manners, time management and time management. Overcoming guest complaints (handling complaints). The implication of the training on work motivation and employee performance is a good impact. However, the employee's performance in the training to deal with guest complaints (handling complaints) did not have a good impact.
Sistem Operasional Housekeeping Departement di Hotel Paradita , Ni Putu Dena; Koerniawaty, Francisca Titing
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 12 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i12.634

Abstract

Sistem Operasional merupakan cara melakukan suatu pekerjaan yang dibuat secara terurut untuk memastikan kegiatan operasional berjalan dengan baik dan sesuai dengan yang berlaku. Tujuan pembuatan SOP adalah untuk menjelaskan perincian atau standar yang tetap mengenai aktivitas pekerjaan yang berulang-ulang yang diselenggarakan dalam suatu organisasi. Penelitian ini bertujuan untuk mengetahui bagaimana sistem operasional Housekeeping Departement di Grand Serela Yogyakarta dan kendala-kendala yang dihadapi housekeeping dalam menjalankan sistem operasional. Penelitian yang digunakan dalam penelitian ini kualitatif dengan observasi dan wawancarai kepada beberapa informan yaitu dua staf dan 2 trainee di departemen housekeeping. Hasil penelitian menunjukkan bahwa sistem operasional di Hotel Grand Serela Yogyakarta dalam meningkatkan pelayanan sudah diterapkan sesuai dengan SOP yang ada dihotel, meskipun masih ada beberapa yang belum sesuai dengan SOP. Kendala-kendala yang dialami dalam sistem operasional ditambah kembali seperti alat-alat cleaning yang digunakan agar bisa lebih efisien dalam pengerjaan kamar dan pengawasan untuk staf/trainee dalam menerapkan SOP hotel. Operational System is a way of doing work that is made in an orderly manner to ensure operational activities run well and in accordance with applicable regulations. The purpose of making SOP is to explain fixed details or standards regarding repetitive work activities organized in an organization. This study aims to find out how the operational system of the Housekeeping Department in Grand Serela Yogyakarta and the obstacles faced by housekeeping in running the operational system. The research used in this study was qualitative by observing and interviewing several informants, namely two staff and 2 trainees in the housekeeping department. The results showed that the operational system at the Grand Serela Hotel Yogyakarta in improving services has been implemented in accordance with the SOP in the hotel, although there are still some that are not in accordance with the SOP. Obstacles experienced in the operational system are added again such as cleaning tools used to be more efficient in room work and supervision for staff / trainees in implementing hotel SOP.
Strategi Manager Dalam Meningkatkan Pelayanan Pramusaji Astrarini, Dewa Ayu Kadek Eta; Koerniawaty, Francisca Titing
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.717

Abstract

Penelian ini membahas taktik manager untuk meningkatkan layanan pramusaji di Cortina Restaurant. Penelitian bertujuan memahami taktik manager untuk optimalkan layanan pramusaji di Cortina Restaurant. Studi ini memakai metode kualitatif. Metode pengumpulan data melalui observasi, wawancara, dan analisa dokumentasi bersama manager terkait operasi di Cortina Restaurant. Hasil menampakkan beberapa isu di Cortina Restaurant seperti kekurangan staf pramusaji, ketidakhadiran penguasaan SOP dan pengetahuan produk menu, minimnya perhatian spesifik kepada tamu, seperti saat breakfast ketika mengisi air yang kosong, dan kekurangan peralatan, khususnya alat makan dan gelas yang memperlambat layanan, khususnya di waktu sibuk (breakfast). Saran yang diberikan kepada bagian pramusaji meliputi penerapan SOP yang telah ditentukan, strategi dari manager melalui pelatihan dan briefing, menambah jumlah server untuk mendukung karyawan agar tidak overburdened, dan meningkatkan ketersediaan alat makan dan gelas sesuai kebutuhan saat restoran penuh. Selain itu, penting bagi Cortina Restaurant untuk terus memantau dan mengevaluasi kualitas pelayanannya secara berkala. Feedback dari pelanggan bisa menjadi sumber informasi berharga untuk perbaikan berkelanjutan. This study discusses the manager's tactics to improve waiter service at Cortina Restaurant. The research aims to understand the manager's tactics to optimize the waiter service at Cortina Restaurant. This study employs a qualitative method. Data collection methods include observation, interviews, and documentation analysis with the manager regarding operations at Cortina Restaurant. The results highlight several issues at Cortina Restaurant, such as a shortage of waitstaff, a lack of mastery over SOPs and menu product knowledge, insufficient specific attention to guests, for instance during breakfast when refilling empty water glasses, and a lack of equipment, especially dining utensils and glasses, which slows down service, especially during busy times (breakfast). Recommendations for the waitstaff include implementing the established SOPs, strategies from the manager through training and briefings, increasing the number of servers to support employees so they are not overburdened, and enhancing the availability of dining utensils and glasses as needed when the restaurant is full. Additionally, it's essential for Cortina Restaurant to continuously monitor and evaluate its service quality. Customer feedback can be a valuable source of information for ongoing improvements.
Analisis Kepuasan Pelanggan Terhadap Fasilitas Dan Kualitas Pelayanan Di Adiwana Resort Jembawan Dwipayana, I Made Agus; Koerniawaty, Francisca Titing; Sudarmawan, I Wayan Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1047

Abstract

Kepuasan pelanggan menjadi elemen krusial dalam mengoptimalkan pemanfaatan layanan hotel. Mengacu pada konteks ini, esensial untuk menguak faktor-faktor yang berkontribusi pada kepuasan pelanggan, termasuk fasilitas dan kualitas pelayanan. Penelitian ini bertujuan untuk merinci dampak fasilitas dan kualitas pelayanan terhadap tingkat kepuasan pelanggan di Adiwana Resort Jembawan. Pendekatan metodologi yang diterapkan adalah metode penelitian kuantitatif. Teknik akumulasi data dalam kajian ini melibatkan penggunaan kuesioner yang disebar melalui platform google form kepada 64 responden yang telah mengunjungi Adiwana Resort Jembawan. Pendekatan teknik pengumpulan data menggunakan purposive sampling, menguji variabel independen yakni fasilitas dan kualitas pelayanan, sementara variabel terikat adalah tingkat kepuasan pelanggan. Pendekatan analisis data yang diadopsi dalam penelitian ini bersifat kuantitatif dan mengandalkan perangkat lunak SPSS versi 26. Temuan penelitian ini mengindikasikan adanya relasi positif dan signifikan antara fasilitas dan kualitas pelayanan terhadap kepuasan pelanggan di Adiwana Resort Jembawan. Rekomendasi yang dapat disarankan terkait penelitian ini adalah agar manajemen hotel lebih mengedepankan pemeliharaan fasilitas yang disediakan serta terus meningkatkan responsivitas dan efektivitas karyawan dalam menghadapi kebutuhan para tamu. Dengan demikian, hotel dapat memastikan bahwa tingkat kepuasan pelanggan tetap terjaga dan bahkan meningkat dalam jangka panjang.Guest satisfaction is a crucial element in optimizing hotel service utilization. Referring to this context, it is essential to uncover the contributing factors to guest satisfaction, including facilities and service quality. This study aims to detail the impact of facilities and service quality on guest satisfaction levels at Adiwana Resort Jembawan. The applied methodology approach is quantitative research. The data accumulation technique in this study involves the use of questionnaires distributed through the Google Forms platform to 64 respondents who have visited Adiwana Resort Jembawan. The data collection technique employs purposive sampling, testing independent variables, namely facilities and service quality, while the dependent variable is guest satisfaction level. The data analysis approach adopted in this study is quantitative and relies on the SPSS software version 26. The findings of this study indicate a positive and significant relationship between facilities and service quality and guest satisfaction at Adiwana Resort Jembawan. Recommendations that can be suggested regarding this research are for the hotel management to prioritize the maintenance of provided facilities and to continually enhance the responsiveness and effectiveness of employees in addressing guest needs. By doing so, the hotel can ensure that guest satisfaction levels are maintained and even improved in the long run.
Analisis Pengendalian Food Cost Pada Hotel The One Legian Maulana, Aby Sukma; Koerniawaty, Francisca Titing; Febianti
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 6 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i6.1055

Abstract

Dalam industri perhotelan, sumber pendapatan lain selain tarif kamar berasal dari penjualan makanan dan minuman di hotel. Untuk memaksimalkan pendapatan ini, manajemen hotel menerapkan standar food costing. Pengendalian biaya makanan harus dilakukan agar pendapatan bisa melebihi biaya operasional, lebih untung dan tidak rugi. Penelitian ini bertujuan untuk mengetahui status pengendalian biaya makanan saat ini di hotel The ONE Legian dan mengetahui penyebab perbedaan persentase antara biaya makanan aktual dan biaya makanan standar. Metode yang digunakan menggunakan metode campuran. Pengumpulan data dilakukan melalui wawancara, observasi dan dokumen. Hasil penelitian menunjukkan bahwa: 1) Terdapat perbedaan antara biaya pakan aktual dan biaya pakan standar karena standar yang ditetapkan oleh manajemen tidak diterapkan secara optimal seperti first in first out, standar pengolahan makanan, bahan baku. 2) Pengendalian biaya makanan dan minuman di hotel ONE Legian masih belum berjalan optimal karena masih terdapat ketidaksesuaian antara food cost aktual dengan food cost standar. In the hotel industry, another source of income besides room rates comes from the sale of food and beverages in hotels. To maximize this revenue, hotel management applies food costing standards. Food cost control must be carried out so that revenue can exceed operating costs, more profit and no loss. This study aims to determine the current status of food cost control at The ONE Legian hotel and to find out the causes of the percentage difference between actual food costs and standard food costs. The method used is a mixed method. Data collection is done through interviews, observation and documents. The results showed that: 1) There is a difference between actual feed costs and standard feed costs because the standards set by management are not implemented optimally such as first in first out, food processing standards, raw materials. 2) Control of food and beverage costs at the ONE Legian hotel is still not running optimally because there is still a discrepancy between actual food costs and standard food costs.
Identification of supporting components for the tourism attractiveness of Munggu village as a coastal tourism destination in Badung regency Triana, Dwik Suwarnata; Koerniawaty, Francisca Titing; Darsana, I Made
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 9 No. 4 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020233373

Abstract

Munggu Beach is an attractive destination in Bali. With the potential for natural beauty and various activities that can be done around the beach area. The Munggu Beach destination offers a number of tourist attractions, including stunning sea views, spectacular sunsets, and various activities, such as playing beach volleyball, swimming, and water sports activities. To increase the attractiveness of Munggu Beach, four main components need to be considered: tourism attractions, accessibility, facilities and supporting services. This research aims to analyze the potential attraction of Munggu Beach for developing tourism products and improving visitor experiences. This research uses a qualitative descriptive method with an R&D (Research and Development) approach in Munggu Village. The research results found that with good accessibility, various facilities and adequate supporting services, Munggu Beach can become a promising destination and develop as an attractive and diverse tourist destination in Bali. This research provides recommendations for what Munggu Beach managers can do by updating facilities, promoting local culture, and improving environmental cleanliness.
PENINGKATAN KUALITAS SUMBER DAYA MANUSIA (SDM) PARIWISATA MELALUI LEMBAGA PELATIHAN KERJA (LPK) OVERSEAS TRAINING CENTER (OTC) BALI Santi Santi; I Wayan Eka Mahendra; Francisca Titing Koerniawaty
Management of Education: Jurnal Manajemen Pendidikan Islam Vol. 9 No. 2 (2023): Management of Education: Jurnal Manajemen Pendidikan Islam
Publisher : Fakultas Tarbiyah dan Keguruan UIN Antasari

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.18592/moe.v9i2.10995

Abstract

The purpose of this study was to analyze and find out the mechanism of learning or training at the Overseas Training Center (OTC) Bali Job Training Institute (OTC), then to analyze and find out the level of satisfaction of trainees and graduate users who have attended learning at the Job Training Institute (LPK). Overseas Training Center (OTC) Bali, as well as to analyze and find out strategies that can be carried out by the Overseas Training Center (OTC) Bali to be able to improve its training delivery system in accordance with the competencies of Human Resources (HR) requested by the tourism industry in Bali. Collecting data using questionnaires & interviews. The data analysis technique used is descriptive analysis and SWOT analysis. The results of the analysis show that the learning or training mechanism at the Overseas Training Center (OTC) Bali Job Training Institute (OTC) has been running very well according to standards and professionalism in the field of tourism, especially cruise ships and hospitality at the international level, as well as the basis of learning at OTC Bali already based on SKKNI and more dominant practice to industry than theory. There is a very high level of satisfaction from students and graduates who have attended learning at the Overseas Training Center (OTC) Bali Job Training Institute (OTC) Based on the results of the SWOT analysis, the appropriate strategy used by the Bali Overseas Training Center (OTC) is a strategy model SO is a strategy that uses strength (Strength) and by taking advantage of opportunities (Opportunities) that are owned in the industry, namely through increasing product excellence.
Co-Authors Aftina, Welaya Agus Made Yoga Iswara Amandawati, Gusti Ayu Amir, Firli Lanovia Anedda Alessandro Flavio Putra Astika Astika Astrarini, Dewa Ayu Kadek Eta Candraswari, Putu Diah Charisa Angelina Lenau Pelaun Darsana, Made Denok Lestari Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dinata, Made Riski Prayoga Dwik Suwarnata Triana Dwipayana, I Made Agus Efendi, Moch Nur Eka Sudarmawan, I Wayan Endrayani, Endrayani Febianti Firli Lanovia Amir Firman Sinaga Gede Karisma Wibawa Gede Yudiya Permana Gunawan Gunawan Gusti Ngurah Indra Ariestyawan Hellen Sarita de Lima Hellen Sarita De Lima Hellen Sarita de Lima I Gusti Ketut Purnaya, I Gusti Ketut I Gusti Made Suka Arnawa I Ketut Suada I Made Darsana I Made Darsana I Made Dasana I Made Dasana I Made Krisna Adi Chandra I Made Krisna Adi Chandra I Made Sudjana I Made Yuda Adnyana I Nengah Subadra I Nyoman Sudiarta I Putu David Adi Saputra I Putu Mega Adi Adnyana I Wayan Agus Ananda Putra I Wayan Ardika I Wayan Eka Mahendra Ida Bagus Nyoman Krisna Prawira Yuda Ida Bagus Putra Yadnya Ida Bagus Putu Wira Diana Imaddudin, Imaddudin Koeswiyono, Dika Pranadwipa Komang Artana Kusdaryana, Made Donny Lanovia Amir, Firlie Lolita Saraswati Puguh Maulana, Aby Sukma Moch Nur Efendi Muhamad Nova Muhamad Nova, Muhamad Narita Astika Yapto Narita Narita Nesia Agnatasia Ni Luh Putu Yati Artini Ni Wayan Yani Ni Wayan Yani Nur Efendi, Moch. Nurwijayanti Pambudi, Bondan Paradita , Ni Putu Dena Puguh, Lolita Saraswati Putra, I Wayan Agus Ananda Putu Eka Wirawan Putu Eni Oktaviani Putu Wibby Prasetya Risky Maulana Sanjaya, I Wayan Kiki Santi Santi Saroh Fitriani Semara, I Made Trisna Sonctia Fanesia Renjaan Suadnyana, I Wayan Sudjana, I Made Triana, Dwik Suwarnata Valentino Ardian Wahyu Wibowo Welaya Aftina Wibowo, Valentino Ardian Wahyu Yapto Yapto