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All Journal Ekuitas: Jurnal Pendidikan Ekonomi MUDRA Jurnal Seni Budaya Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan International Journal of Community Service Learning Journal Of Management Science (JMAS) Jurnal Ilmiah Profesi Pendidikan Enrichment : Journal of Management Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Inovasi Penelitian Berajah Journal Destinesia : Jurnal Hospitaliti dan Pariwisata Siwayang Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Journal of Innovation in Management, Accounting and Business SWARNA Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Paradoks : Jurnal Ilmu Ekonomi Journal of Business on Hospitality and Tourism Journal of Innovative and Creativity Ekuitas Jurnal Pnedidikan Ekonomi SWARNA: Jurnal Pengabdian Kepada Masyarakat E-Amal: Jurnal Pengabdian Kepada Masyarakat Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian Kepada Masyarakat Alamtana Jurnal Ragam Pengabdian Pariwisata
Nyoman Surya Wijaya
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Public Health Social Sciences Other

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Trust and Brand Love in Special Interest Tourism Wijaya, Nyoman Surya; Arianty, A. A. Ayu Arun Suwi; Suwintari, Gusti Ayu Eka; Sudiarta, Nyoman
Paradoks : Jurnal Ilmu Ekonomi Vol. 7 No. 4 (2024): Agustus - Oktober
Publisher : Fakultas Ekonomi, Universitas Muslim Indonesia

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

Abstract

The purpose of this study is to find out the role of tourists' trust in adventure tourism destination, and brand love for Bali in influencing tourists' attitudes in deciding to make a return visit. This study uses a quantitative design based on positivism. The population is tourists who have carried out alternative tourism activities in an unlimited number. A sample of 120 was selected purposively, collected using a questionnaire. Descriptive analysis using SPSS, and inferential analysis using SEM with Smart PLS software. Based on the analysis, it was found that: 1) there was a positive and significant influence on attitudes, trust, and brand love on the intention to visit again, 2) a positive and significant influence was also obtained on attitudes towards trust; 3) Attitude also had a positive and significant effect on brand love; 4) Trust and brand love were able to significantly mediate the influence of attitude on the intention to revisit. This study only focused on Indonesian tourists so the results could not generalize the overall tourists. Theoretically, this contributes to the enrichment of marketing management, especially the Theory of Planned Behavior. The practical implications for alternative tourism managers are how to make activities very memorable, fun, able to increase tourist confidence, and the role of the Bali brand love is an attraction to increase the intention to visit again
Pelatihan Pengolahan Kotoran Sapi Menjadi Pupuk Organik di Desa Petiga Tabanan Bali I Made Darsana; Nyoman Surya Wijaya; Ni Made Sri Rahayu; Gede Eka Wahyu; I Gusti Made Sukaarnawa
Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat Vol. 2 No. 3 (2024): Juli: Bumi: Jurnal Hasil Kegiatan Sosialisasi Pengabdian kepada Masyarakat
Publisher : Asosiasi Riset Teknik Elektro dan Informatika Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61132/bumi.v2i3.202

Abstract

The aim of this PKM activity is to provide education and training to the Petiga Village community regarding techniques for processing cow dung into effective and efficient organic fertilizer. Community Service (PKM) in Petiga Village, Marga District, Tabanan Regency-Bali, has succeeded in overcoming environmental problems due to less than optimal management of cow dung. Through training and outreach, community knowledge in processing cow dung into organic fertilizer increased from 20% to 85%. Organic fertilizer production also increased from 10% to 60% of the total cow dung produced. The use of organic fertilizer improves soil quality, marked by an increase in nitrogen, phosphorus and potassium levels, as well as rice yields by 30%. The anaerobic fermentation method reduces odors and groundwater pollution, and provides added economic value through the sale of organic fertilizer. These findings show that this program is effective in addressing environmental problems and increasing agricultural productivity. This livestock waste management model can be replicated in other villages that have similar potential, providing broad benefits for the community and supporting sustainable agriculture.
Pelatihan Pelayanan Kepada Kelompok Usaha Pondok Wisata di Desa Ubud Kabupaten Gianyar Darsana, I Made; Semara, I Made Trisna; Wijaya, Nyoman Surya
International Journal of Community Service Learning Vol. 6 No. 4 (2022): November 2022
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijcsl.v6i4.54047

Abstract

Wisatawan dalam memilih tempat tinggal, cenderung menginginkan pengalam lokal dengan tinggal bersama tuan rumah di destinasi. Oleh karena itulah, pondok wisata menjadi pilihan menarik bagi wisatawan khusus Eropa repeater yang menghabiskan waktu liburannya di Ubud. Namun disisi lain Ubud yang merupakan destinasi pariwisata yang memiliki keaslian, keunikan, kekhasan serta kekhususan di dunia pariwisata internasional harus tetap dijaga dan dilestarikan walau pandemi COVID-19 telah meluluhlantakan pariwisata Ubud. Tujuan pengabdian ini adalah melakukan upaya recovery terhadap pariwisata Ubud. Kegiatan ini dilaksanakan dengan bentuk kegiatannya menggunakan metode penyuluhan diikuti dengan diskusi dan praktek. Kegiatan ini menyasar pemilik pondok wisata serta karyawannya, pemuda desa dan masyarakat lain yang tertarik untuk meningkatkan pengetahuannya terkait pengelolaan pondok wisata di Desa Wisata Ubud, Kabupaten Gianyar. Kegiatan ini menghasilkan luaran berupa terbentuknya komunikasi yang lebih baik antara pengelola wisata sebagai tuan rumah dan wisatawan sebagai tamu yang berimplikasi pada kunjungan ulang dari wisatawan untuk menjadi wisatawan repeater untuk kesejahteraan masyarakat terutama masyarakat di Desa Wisata Ubud, Kabupaten Gianyar.
MENINGKATKAN KINERJA BISNIS PADA MASA COVID-19 Surya Wijaya, Nyoman; Laksmita Dewi Rahmayanti, Putu; Made Darsana, I; Nengah Dasi Astawa, I
Berajah Journal Vol. 4 No. 2 (2024): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v4i2.310

Abstract

This research aims to describe how innovation capabilities influence business performance by mediating the influence of Covid-19 risk perceptions. The sample in this research was 90 MSME managers in the Bali tourism and creative industry (parekraf), using a purposive sampling technique. The analysis approach uses Path Analysis with SEM-PLS. The findings show that there is a negative and significant impact on the influence of COVID-19 Risk Perception on business performance. Furthermore, there is a negative and significant impact between COVID-19 Risk Perception on Innovation Capability; Meanwhile, innovation ability has a positive and significant effect on business performance. The innovation capability in this research is able to mediate the influence of COVID-19 Risk Perception on business performance. Based on the research results, it is important for MSMEs in the tourism and creative sector in Bali to increase their innovation capabilities to improve business performance in facing the risk of the COVID-19 pandemic.
Strategi Pemasaran Untuk Meningkatkan Tingkat Hunian Kamar di Tengah Pandemic Covid-19 Saksiari , Luh Made; Wiyasha , Ida Bagus Made; Wijaya , Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (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.v2i4.391

Abstract

Pengaruh Kepemimpinan dan Motivasi Kerja Terhadap Kinerja Karyawan Kosala , I Ketut Hery; Pantiyasa , I Wayan; Wijaya , Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 8 (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.v2i8.497

Abstract

Pengaruh Pelatihan dan Disiplin Kerja Terhadap Kinerja Karyawan Parta , I Ketut Wira; Ismail , Deden; Wijaya , Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 8 (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.v2i8.498

Abstract

Analisis Selisih Beverage Cost di The Monkey Bar at Bella Kita Saputra , I Made Agus Dwika Yadnya Ambara; Wijaya , Nyoman Surya; Widhyadanta , I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 8 (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.v2i8.499

Abstract

Tujuan penelitian ini adalah untuk mencari selisih antara standard dengan actual beverage cost dan penyebab terjadinya selisih beverage cost di The Monkey Bar At Bella Kita Klungkung. Metode yang digunakan adalah analisis Deskriptif Kuantitatif dengan teknik pengumpulan data observasi, studi dokumentasi, dan wawancara. Hasil penelitian memberikan indikasi bahwa: 1) selisih harga pokok minuman untuk actual beverage cost periode Januari sampai Desember 2019 terjadi melampaui standard beverage cost yang telah ditetapkan. 2) selisih net consumption antara harga standar dengan harga sesungguhnya disebabkan karena dalam pembelian bahan minuman pada bagian purchasing tidak menjelaskan kriteria atau spesifikasi bahan minuman yang di pesan pada supplier, sehingga menyebabkan pembelian melebihi standar yang telah ditetapkan. 3) selisih total harga standar dengan total harga sesungguhnya disebabkan oleh tidak sesuainya standard yield dan standard portion size yang telah ditetapkan. 4) kenaikan persentase beverage cost reconciliation disebabkan oleh peningkatan yang terjadi pada total purchase, gross consumption dan net consumption. The purpose of this study was to find the difference between standard and actual beverage cost and the causes of the difference in beverage cost at The Monkey Bar At Bella Kita Klungkung. The method used is quantitative descriptive analysis with observation data collection techniques, documentation studies, and interviews. The results of the study indicate that: 1) the difference in the cost of drinks for the actual beverage cost for the period January to December 2019 occurs beyond the standard beverage cost that has been set. 2) the difference in net consumption between the standard price and the actual price is because the purchasing of beverage ingredients in the purchasing department does not explain the criteria or specifications for the beverage ingredients ordered to the supplier, thus causing the purchase to exceed the predetermined standard. 3) the difference between the total standard price and the actual total price is caused by the discrepancy between the standard yield and the predetermined standard portion size. 4) the increase in the percentage of beverage cost reconciliation was caused by an increase in total purchases, gross consumption and net consumption.
Analisis Penjualan Megibung Dinner terhadap Total Profit di Jimbaran Garden Restaurant Sari , Intania Cahaya; Wijaya , Nyoman Surya; Wirawan , Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (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.v2i9.538

Abstract

Megibung merupakan tradisi yang dimiliki oleh warga Kabupaten Karangasem Bali. Megibung adalah suatu kegiatan yang dilakukan oleh banyak orang untuk duduk makan bersama dan saling berdiskusi dan berbagi pendapat. Jimbaran Garden\ Restaurant menggunakan konsep megibung sebagai salah satu menu direstoran tersebut bertujuan menarik minat konsumen dan diharapkan dapat membantu meningkatkan profit. Tujuan penelitian untuk mencari perbedaan penjualan Megibung Dinner, penjualan Jimbaran Garden Restaurant, total profit dari tahun 2017 sampai dengan 2019 dan mencari seberapa besar kontribusi yang diberikan oleh Megibung Dinner terhadap penjualan di Jimbaran Garden Restaurant. Jenis data yang digunakan yaitu data kuantitatif. Metode penelitian yang digunakan yaitu statistik deskriptif dan analisis Anova. Hasil penelitian ini menyatakan bahwa penjualan Megibung Dinner dari tahun 2017 sampai dengan 2019 tidak ada perbedaan yang nyata, penjualan Jimbaran Garden Restaurant dari tahun 2017 sampai dengan 2019 menyatakan ada perbedaan yang nyata, total profit dari tahun 2017 sampai dengan 2019 menyatakan bahwa tidak ada perbedaan yang nyata, kontribusi penjualan Megibung Dinner terhadap total penjualan di Jimbaran Garden Restaurant dari tahun 2017 sampai dengan 2019 menyatakan sebesar 18,8% dibandingkan dengan 25 menu lainnya. Diharapkan manajemen dapat meningkatkan kualitas makanan dan minuman yang akan disajikan dan merencanakan strategi selanjutnya untuk mempertahankan eksistensi dari Menu Megibung Dinner, dan menjadikan Megibung Dinner sebagai ciri khas dan suatu keunikan dari Jimbaran Garden Restaurant yang tidak dimiliki oleh restoran lainnya. Megibung is a tradition owned by residents of Karangasem Regency, Bali. Megibung is an activity carried out by many people to sit down to eat together and discuss and share opinions with each other. Jimbaran Garden Restaurant uses the megibung concept as one of the restaurant's menus to attract consumers and is expected to help increase profits. The purpose of this research is to find out the difference in sales of Megibung Dinner, sales of Jimbaran Garden Restaurant, total profit from 2017 to 2019 and find out how much contribution is given by Megibung Dinner to sales at Jimbaran Garden Restaurant. The type of data used is quantitative data. The research method used is descriptive statistics and Anova analysis. The results of this study state that sales of Megibung Dinner from 2017 to 2019 there is no significant difference, sales of Jimbaran Garden Restaurant from 2017 to 2019 state that there is a significant difference, total profit from 2017 to 2019 states that there is no significant difference. In fact, the contribution of Megibung Dinner sales to total sales at Jimbaran Garden Restaurant from 2017 to 2019 was 18.8% compared to the other 25 menus. It is hoped that the management can improve the quality of the food and drinks that will be served and plan further strategies to maintain the existence of the Megibung Dinner Menu, and make the Megibung Dinner a characteristic and uniqueness of Jimbaran Garden Restaurant that is not owned by other restaurants.
Pengaruh Prestasi Kerja dan Loyalitas Karyawan Terhadap Promosi Jabatan Staff F&B Departemen Yuliantari , Ni Putu Eka; Wijaya, Nyoman Surya; Kuntariati , Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (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.v2i9.541

Abstract

Prestasi Kerja dan Loyalitas Karyawan merupakan faktor yang mempengaruhi Promosi Jabatan. Tujuan penelitian ini adalah untuk mengetahui seberapa besar pengaruh variabel Prestasi Kerja dan Loyalitas Karyawan terhadap Promosi Jabatan. Penelitian ini dilakukan di Harris Hotel & Residences Riverview Kuta, yaitu pada bulan Januari sampai dengan Mei 2021. Metode analisis data yang digunakan dalam penelitian ini adalah regresi linear berganda yang digunakan untuk mengetahui pengaruh Prestasi Kerja dan Loyalitas Karyawan terhadap Promosi Jabatan di Harris Hotel & Residences Riverview Kuta, dengan penyebaran kuesioner kepada 30 staff F&B Departemen sebagai sampel, dan teknik pengambilan sampel yang digunakan ialah teknik sampling jenuh. Pengujian hipotesis penelitian menggunakan SPSS 25.0. Hasil penelitian ini menunjukkan Variabel Prestasi Kerja berpengaruh signifikan terhadap Promosi Jabatan. Variabel Loyalitas Karyawan berpengaruh signifikan terhadap Promosi Jabatan. Varibel Prestasi Kerja dan Loyalitas Karyawan bersama - sama berpengaruh secara signifikan terhadap Promosi Jabatan. Berdasarkan hasil analisis tersebut disarankan agar manajemen lebih memperhatikan Prestasi Kerja dan Loyalitas Karyawan. Work Performance and Employee Loyalty are factors that influence Promotion. The purpose of this study was to find out how much influence the variables of Job Performance and Employee Loyalty have on Promotion. This research was conducted at Harris Hotel & Residences Riverview Kuta, from January to May 2021. The data analysis method used in this study is multiple linear regression which is used to determine the effect of Job Performance and Employee Loyalty on Job Promotions at Harris Hotels & Residences Riverview Kuta, by distributing questionnaires to 30 F&B Department staff as samples, and the sampling technique used was saturated sampling technique. Testing the research hypothesis using SPSS 25.0. The results of this study indicate that the Job Performance Variable has a significant effect on Promotion. Employee Loyalty variable has a significant effect on promotion. The variables of Job Performance and Employee Loyalty together have a significant effect on Promotion. Based on the results of the analysis, it is suggested that management pay more attention to Work Performance and Employee Loyalty.
Co-Authors A. A. Ayu Arun Suwi Arianty A.A. Ayu Arun Swi Arianti Amanta, Ni Made Jovita Amara, Ni Made Dwi Arianty, A. A. Ayu Arun Suwi Bagus Putu Wahyu Nirmala Daviki, Valencia Army Denok Lestari Eka Sudarmawan, I Wayan Febianti Firlie Lanovia Gede Eka Wahyu Gede Yoga Kharisma Pradana Gunawan Gunawan Haryanto , I Made Ady I Gst Ayu Melistyari Dewi I Gusti Made Sukaarnawa I Gusti Made Sukaarnawa I Made Budiarsa I Made Darsana I Nyoman Gede Astina I Nyoman Gede Astina, I Nyoman Gede I Nyoman Sudiarta I Wayan Eka Mahendra I Wayan Suartina Ismail , Deden Kadek Agus Wira Antara Kadek Ayu Ekasani Kadek Fricilya Aryantika Kadek Wiwik Handayani Ketut Purnaya, I Gusti Komang Sumerta Komang Sumerta Komang Trisna Pratiwi Arcana Komang Trisna Pratiwi Arcana Kosala , I Ketut Hery Laksmita Dewi Rahmayanti, Putu Made Darsana Made Darsana, I Moh Agus Sutiarso Nengah Dasi Astawa, I Nengah Landra Ni Kadek Bella Milena Ni Komang Nariani Ni Made Dwila Santi Ni Made Sri Rahayu Ni Nyoman Kerti Yasa Ni Putu Herni Susanti Nirmala, Bagus Wahyu Nurwijayanti Pantiyasa , I Wayan Pantiyasa, I Wayan Parta , I Ketut Wira Parwati, Komang Shanty Muni Pratama, I Putu Agus Putu Eka Wirawan Putu Laksmita Dewi Rahmayanti Putu Laksmita Dewi Rahmayanti Putu Sabda Jayendra Putu Wibby Prasetya Rahmayanti, Putu Laksmita Dewi Rena Mariani, Ni Wayan Ronald N Girsang Saksiari , Luh Made Saputra , I Made Agus Dwika Yadnya Ambara Sari , Intania Cahaya Semara, I Made Trisna Sharon Charmelita Budiarto Suadnyana, I Wayan Sudiarta, Nyoman Sukaarnawa, I Gusti Made Suprapto , I Nyoman Arto Suwintari, I Gusti Ayu Eka Syahnur Said Tommy Ferdian Utik Kuntariati Wardana, Miko Andi Widhyadanta, I Gede Dirga Surya Arya Widiantara, I Ketut Agus Wirawan, Gede Agus Satria Wiyasha , Ida Bagus Made Yani, Ni Wayan Mega Sari Apri Yoga Yuniadi Yuliantari , Ni Putu Eka