Article Per Year (5 Year)
p-Index From 2021 - 2026
5.699
P-Index
This Author published in this journals
All Journal Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Berajah Journal Jurnal Pengabdian Masyarakat (ABDIRA) Global Research on Tourism Development and Advancement (GARUDA) Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Abdimas Indonesian Journal Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI Indonesian Journal of Community Empowerment
Arun Suwi Arianty, A. A. Ayu
Institut Pariwisata Dan Bisnis Internasional
Religion Aerospace Engineering Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Library & Information Science Nursing Public Health Social Sciences Other

Published : 48 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 48 Documents
Search

 1   2   3   4   5 
A Implementasi Strategi Bertahan dan Berkembang Wisata Kuliner Di Era New Normal: - Putu Eka Wirawan; I Made Sudjana; A.A Ayu Arun Suwi Arianty; I Gusti Ayu Melistyari Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i2.49652

Abstract

Pandemi Covid-19 berdampak pada pengelolaan industri pariwisata di Bali yang juga berdampak luas bagi kehidupan masyarakat. Penelitian ini bertujuan untuk menemukan strategi bertahan dan mengembangkan wisata kuliner di era New Normal di Desa Banjar, Kabupaten Buleleng, Bali. Analisis data yang digunakan adalah analisis model miles dan Huberman, dan penarikan kesimpulan yang akan disajikan secara deskriptif-kualitatif. Hasil penelitian menunjukkan bahwa strategi survival dan development dapat dicapai melalui upaya: Pertama, sosialisasi program standardisasi protokol kesehatan. Kedua, pengembangan Kapasitas Sumber Daya Manusia (SDM) dan Kelembagaan. Ketiga, adalah pembuatan buku panduan wisata kuliner yang lengkap dan menarik. Keempat adalah media sosial sebagai bagian dari media promosi seperti Instagram, Facebook, dan media sosial lainnya. Kelima, pelayanan ekstra bagi wisatawan yang akan berkunjung dengan menyuguhkan wisata kuliner dengan cita rasa yang tidak pernah berubah.
A SWOT ANALYSIS OF ONLINE ROOM RESERVATION IN HOTEL SECTORS. (A CASE STUDY IN BALI HSOVEREIGN HOTEL) I Wayan Kiki Sanjaya; A.A. Ayu Suwi Arianty; I Gusti Ayu Eka Suwintari; I Gusti Ayu Melistyari Dewi
Journal of Business on Hospitality and Tourism Vol 6, No 1 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (305.41 KB) | DOI: 10.22334/jbhost.v6i1.202

Abstract

The present study discusses a SWOT analysis of online reservation applied in HSovereign Hotel, Tuban, Bali. The hotel expects to obtain the easier and faster services in room reservation in hotel sectors by using internet media through online process (e-commerce). However, there are several challenges occur in practice as seen in HSovereign Hotel. As a result, the quality of thereservationservices is considered bad, not professional, and ultimately gives impact upon consumers’ satisfaction. Therefore, the problem that will be observed in the present study is how the advantages, disadvantages, opportunities and threats of e-commerce usage in HSovereign Hotel can be identified. A descriptive-qualitative research is the type of the present study. The data of the present studywere obtained from observation, interview, and documentation in order to find out the advantages, disadvantages, opportunities and threats of online reservation in H Sovereign Hotel. Furthermore, the theories used in the present study are: hotel, reservation, room online reservation, definition of e-commerce, and room occupancy rate. The data were presented in both analytical descriptive and narrative, and also supported by presenting tables, maps, and figures.  Based on the result of analysis, the advantages of e-commerce usage in online reservation services which attracted more residents to come is the effectiveness of online reservation system in H Sovereign Hotel. On contrary, the disadvantages of online reservation relies on its dependency oninternet connection and server system in H Sovereign Hotel. The opportunity can be identified from using online reservation is it could be a media promotion which enables consumers to reserve in the last minute, and the threats found are cancellations ensue and fake bookings that extremely threaten information system of room reservation in H Sovereign Hotel.
THE PHENOMENON OF LAND-USE CHANGE AND THE APPLICATION OF CORPORATE SOCIAL RESPONSIBILITY (CSR) BY SUPPLEMENTARY ACCOMMODATIONS IN NORTH KUTA REGENCY, BALI, INDONESIA Komang Ratih Tunjungsari; A.A. Ayu Arun Suwi Arianty
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1241.589 KB) | DOI: 10.22334/jbhost.v2i1.83

Abstract

The phenomenon in North Kuta is the tourist accomodations such as restaurants, villas, and housing residents, furthermore said with supplementary accomodations, are increasingly growing in number. This issue of tourism development and land-use change brought some impacts, especially in the environmental, social and economical issue. This research will discuss about the CSR concept in order to balance the effect of the land -use change especially in social and economic issues. The aim of this research is to discover the phenomenon of land use change in North Kuta regency and the application of CSR in developing and supporting local community. We use observation, questionnaires, and interview to data collection instruments or research instruments. Based on our research, we found that, the supplementary accommodations and restaurants in North Kuta regency are applied the CSR’s programs, still they do not provide structured CSR programs as the hotels provide. 
Pemberdayaan Kelompok Wanita dalam Pembuatan Inovasi Makanan Berbahan Dasar Komoditi Lokal Masyarakat Desa Kenderan I Dewa Ayu Vikha Purnama Dewi; Anak Agung Ayu Arun Suwi Arianty; Ida Bagus Ketut Soma Antara
Jurnal Abdi Masyarakat Vol. 3 No. 2 (2023): Jurnal Abdi Masyarakat
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v3i2.49

Abstract

Didalam keluarga, yang memiliki kewajiban untuk mengolah makanan sehari-hari biasanya adalah wanita. Wanita memiliki peran penting juga dalam kesejahteraan keluarga. Dalam kegiatan pengabdian ini kami memberdayakan kelompok wanita di Desa Kenderan atau sering disebut PKK sebagai peserta pelatihan pembuatan saur atau serundeng dan inovasi makanan berbahan dasar komoditi lokal masyarakat. Pelatihan ini bertujuan agar ibu-ibu PKK dapat membuat sendiri saur atau serundeng yang sehari-harinya pasti selalu digunakan untuk pelengkap upakara keagamaan dan mengembangkan lebih banyak variasi inovasi makanan yang berbahan hasil dari kebun atau pertanian mereka sendiri untuk makanan keluarga ataupun ide berjualan. Metode yang digunakan dalam kegiatan pengabdian ini adalah demonstrasi. Kegiatan pengabdian pada masyarakat ini meliputi pelatihan pembuatan saur atau serundeng dan pembuatan inovasi makanan. Dengan begitu ibu-ibu PKK dapat melihat secara langsung proses pembuatan saur atau serundeng dan makanan inovasi serta dapat bertanya secara langsung kepada instrukturnya. Dan hasil dari pengabdian ini adalah produk saur dan bola-bola ubi dari bahan komoditi lokal yang bisa memberikan peluang ekonomi bagi ibu-ibu PKK Desa Kenderan.   Within the family, it is usually women who have the obligation to process daily food. Women also have an important role in family welfare. In this service activity we empower women's groups in Kenderan Village or often called PKK or Family Welfare Movementas as training participants in making saur or serundeng and food innovations made from local community commodities. This training aims to enable PKK woman to be able to make their own saur or serundeng which are always used daily to complement religious ceremonies and to develop a wider variety of food innovations made from products from their own garden or farm for family food or selling ideas. The method used in this service activity is demonstration. This community service activity includes training in making saur or serundeng and making food innovations. That way PKK woman can see firsthand the process of making saur or serundeng and innovative food and can ask questions directly to the instructor. And the results of this service are saur products and sweet potato balls made from local commodity materials which can provide economic opportunities for PKK woman.
Increasing the Attraction of Culinary Tourism through Understanding Food Symbolism for Culinary Business Actors Kadek Feni Aryati; A.A Ayu Arun Suwi Arianty; Luh Eka Susanti
Jurnal Abdi Masyarakat Vol. 3 No. 2 (2023): Jurnal Abdi Masyarakat
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v3i2.59

Abstract

Bali merupakan salah satu destinasi pariwisata di Indonesia yang menawarkan beragam daya tarik wisata yang sangat mengagumkan. Namun, fakta di lapangan menunjukkan bahwa dari segi kuliner, makanan khas daerah bali masih belum banyak dikenal dan kurang dapat menarik wisatawan untuk berkunjung untuk sekedar menikmati masakan khas bali. Oleh karena itu, dalam kegiatan pengabdian kepada masyarakat ini, pelaksana pengabdian melakukan sosialisasi dan pembinaan tentang pemahaman “food symbolism” untuk meningkatkan daya tarik wisata kuliner khas bali. Kegiatan yang dilakukan meliputi: 1) Pemberian materi tentang peningkatan daya tarik wisata kuliner, 2) Pemberian materi tentang pentingnya “Food Symbolism” dan cara mempromosikan masakan khas bali, 3) Pemberian materi tentang cara-cara untuk memperoleh sertifikasi usaha kuliner pariwisata, 4) Diskusi.   Bali is one of the tourism destinations in Indonesia that offers a variety of amazing tourist attractions. However, facts in the field show that in terms of culinary, Balinese regional food is still not widely known and cannot attract tourists to visit to just enjoy Balinese specialties. Therefore, in this community service activity, service implementers conduct socialization and coaching on understanding "food symbolism" to increase the attractiveness of Balinese culinary tourism. Activities carried out include: 1) Provision of material on increasing the attractiveness of culinary tourism, 2) Provision of material on the importance of "Food Symbolism" and how to promote Balinese cuisine, 3) Provision of material on ways to obtain tourism culinary business certification, 4) Discussion.
SWOT Analysis of the Development of Special Interest Tourism Cooking Class in Jehem Village, Bangli Regency, Bali Arianty, A.A. Ayu Suwi; Arcana, Komang Trisna Pratiwi; Tunjungsari, Komang Ratih
Stupa Vol 2 No 1 (2020): Global Research on Tourism Development and Advancement (GARUDA)
Publisher : Prasetiya Mulya Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (17.283 KB) | DOI: 10.21632/garuda.2.1.1-10

Abstract

In addition to natural attractions that are owned, the Village of Jehem also has a unique biological village that is biu batu. Biu batu is one type of banana that has many seeds in its flesh. The development of special interest tourism in Jehem Village needs to be analyzed regarding the sustainability of tourism activities. The purpose of this paper is to be able to know the weaknesses, strengths, opportunities, and challenges for the development of Jehem Village. The benefits of this paper are expected to be able to know its development strategy in the tourism industry competition in Bali. In this study using qualitative and quantitative data. Data collection in this study uses the method of observation and documentation. Through the SWOT analysis previously discussed, it can be concluded that making management promotion on social media, especially making websites more informative.
Peningkatan Kompetensi Masyarakat Melalui Pelatihan Kreasi Merangkai Janur dan Korean Bouquet Wrapping PKK Kelurahan Tonja Sulasmini, Ni Made Ayu; Arianty, A.A.Ayu Arun Suwi; Dewi, I Gusti Ayu Melistyari; Tunjungsari, Komang Ratih
Jurnal Abdi Masyarakat Vol. 1 No. 1 (2021): Februari
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v1i1.4

Abstract

Kondisi perekonomian saat ini, bukan merupakan kondisi yang ideal akibat adanya Pandemi Covid 19. Imbas tersebut dirasakan oleh semua aspek masyarakat, termasuk masyarakat desa Tonja yang banyak bekerja pada bidang usaha perhotelan dan pariwisata. Kampus IPB Internasional, di dalam fungsi Tri Dharma Perguruan tinggi yang harus dilakukannya, berupaya berkontribusi di dalam upaya masyarakat Desa Tonja dalam bertahan pada kondisi pandemi ini, khususnya dalam hal pertahanan ekonomi keluarga. Tujuan dari pelaksanaan pengabdian adalah untuk memecahkan permasalahan: 1) Memberikan pengetahuan dan pelatihan kepada masyarakat tentang ketrampilan merangkai bunga dengan kreasi janur, 2) Memberikan pendidikan dan pelatihan seni membuat korean wrapping bouquet. Dengan dikuasainya kedua ketrampilan tersebut, peserta pengabdian masyarakat diharapkan mampu berkontribusi di dalam perekonomian keluarga serta kelompoknya.
Peningkatan Kompetensi Guru dan Siswa di SMKN 1 Mas Ubud Melalui Pelatihan Dasar Hospitalitas dan Merangkai Bunga Tunjungsari, Komang Ratih; Dewi, I Gusti Ayu Melistyari; Arianty, A.A. Ayu Arun Suwi; Suwintari, I Gusti Ayu Eka
Jurnal Abdi Masyarakat Vol. 2 No. 2 (2022): Agustus
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v2i2.30

Abstract

Secara umum, sektor pariwisata di berbagai wilayah Bali mengalami kerugian yang sangat besar akibat dari menurunnya jumlah wisatawan karena berbagai kebijakan pemerintah mengenai pembatasan sosial. Sehingga secara langsung berdampak pula pada penurunan pendapatan masyarakat terutama yang bergerak dibidang pariwisata. Kebutuhan para siswa-siswi SMK sebagai remaja dan para guru sebagai orangtua di sekolah dalam masa pandemi adalah kreatifitas untuk dapat meningkatkan potensi yang dimiliki. Masa pandemi sejak tahun 2019 sampai dengan tahun 2020 menyebabkan penurunan dari segi minat siswa untuk mendaftar di bidang pariwisata dan perhotelan, sehingga guru-guru juga harus merangkap kegiatan mengajarnya. Oleh karena itu, tujuan dari pelaksanaan pengabdian adalah untuk dapat memecahkan beberapa permasalahan di antaranya adalah: 1) Memberikan pengetahuan dan pelatihan kepada guru-guru dan siswa-siswi terkait kreatifitas dalam merangkai bunga, karena dapat digunakan secara langsung untuk memberikan penghargaan atau memberikan hadiah. 2) Memberikan pendidikan dan pelatihan terkait hospitalitas dasar yang ada di dunia perhotelan dan pariwisata. Mengingat tidak semua guru-guru memiliki dasar sebagai guru pengajar di bidang pariwisata. Melalui dua keterampilan tersebut, diharapkan peserta pengabdian yang merupakan guru dan siswa SMKN 1 Mas Ubud dapat berkontribusi dalam dunia pendidikan, serta meningkatkan perekonomian keluarga melalui pembekalan keterampilan yang diberikan.
Workshop Pembuatan Video Pembelajaran Berbasis Kompetensi bagi Instruktur LPK di Kota Denpasar Pramudito, Sabrina Jocelyne; Susanti, Luh Eka; Arun Suwi Arianty, A.A. Ayu; Astina, Made Arya; Eka Sudarmawan, I Wayan
Jurnal Pengabdian Masyarakat (ABDIRA) Vol 5, No 3 (2025): Abdira, Juli
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/abdira.v5i3.779

Abstract

Vocational Training Centre (Lembaga Pelatihan Kerja/LPK) are educational institutions that prepare skilled workers through a series of competency-based training programs. In Denpasar City, the delivery of engaging training materials that meet the needs of the younger, more visually-oriented generation still faces challenges, including the lack of innovative and relevant learning media, as well as limited technological skills among LPK instructors. This community service activity aims to improve the quality of learning through a workshop on creating competency-based learning videos for LPK instructors. The method involved presentations and hands-on practice in video production, including scriptwriting, video shooting, and basic editing. The results showed that each workshop participant successfully produced a simple learning video and gained a comprehensive understanding of the video-making process. Therefore, this workshop has significantly contributed to enhancing the quality of competency-based learning that is adaptive to the development of the digital era and the demands of the workforce.
PROGRAM PENGEMBANGAN SOFT SKILL MAHASISWA “LITERASI DIGITAL BAGI KAUM MILENIAL” Darmayanti, Putu Sri; Arianty, Anak Agung Ayu Arun Suwi; Susanti, Luh Eka; Aprinica, Ni Putu Isha; Paramitha, Made Widya; Rahayu, Ni Made Sri; Saputra, I Putu David Adi
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 2 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i2.47

Abstract

This article provides an overview of the soft skill development program for students about digital literacy organized by the Diploma 3 Hospitality Study Program at Institut Pariwisata dan Bisnis Internasional on April 22 2022. The webinar carried out online via Zoom and aimed to provide knowledge in utilizing and using social media properly and wisely. This training program was attended by 148 Diploma 3 students. Several topics were conveyed by the speakers about digital literacy for millennials, namely the importance of digital literacy for millennials, especially students, the pros and cons and how to prevent the bad effect for Digital Literacy in millennials. The results of this activity were the students have more insight about digital literacy, be careful in voicing ideas or opinions before sharing them on social media, choose the right information, especially in finding learning resources and can directly interact with the speaker
Co-Authors Adrina, Ni Putu Irmanita Arnawa, I Gusti Suka Astina, Made Arya Damayanti, Ni Wayan Mita Damayanti Dewi, Ni Putu Ira Sasmita Eka Sudarmawan, I Wayan Eka Susanti, Luh Febrina Endjitrie Renanda Ganggarini, Putu Sri Nami Gusti Ayu Melistyari Dewi , I I Dewa Ayu Vikha Purnama Dewi I Gusti Ayu Melistyari Dewi I Gusti Suka Arnawa I Kadek Agus Andika Pratama I Komang Nataliana I Made Darsana I Nyoman Sudiarta I Putu David Adi Saputra Ida Bagus Ketut Soma Antara Ida Bagus Soma Antara Jaya, I Kadek Ari Kresna Juniati, Anak Agung Dewi Kadek Feni Aryati Komang Ratih Tunjung Sari Komang Trisna Pratiwi Arcana Luh Eka Susanti Made Putri Intan Sanjiwani, Ni Mella Manika Surya Dewi, Ni Kadek Nararya Narottama Ni Luh Gede Sari Dewi Astuti Ni Luh Putu Intan Nirmalasari Ni Made Aristya Dianti NI MADE AYU SULASMINI . Ni Nyoman Nadya Pradnyandari Ni Putu Isha Aprinica Paramitha, Made Widya Pramudito, Sabrina Jocelyne Pratiwi, Ni Nyoman Wiladi Purnantara, , I Made Hadi Putra , I Wayan Wiantara Putu Eka Wirawan Putu Putri Indah Pertiwi, Ni Putu Sri Damayanti Putu Sri Darmayanti Rahayu, Ni Made Sri Rickodinata, Daniel Sanjaya, I Wayan Kiki Sari, Retno Juwita Semara, I Made Trisna Sudjana, I Made Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Wahyudi, I Gede Widhyadanta, I Gede Dirga Surya Arya Wiratama, Ida Wayan Reynata Yogi Pratama, I Putu