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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
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Implementasi Standar Operasional Prosedur Penyiapan Kamar Oleh Room Attendant Hotel Haryanto , I Made Ady; Wijaya , Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.682

Abstract

Implementasi Standar Operasionai Prosedur (SOP) adalah seperangkat prosedur yang ditetapkan untuk mengarahkan pelaksanaan setiap tugas dengan cara yang efisien, konsisten, dan sesuai standar. Karena penerapan SOP penting dalam penyiapan kamar tamu, tujuan dari penelitian ini adalah untuk memperkenalkan SOP penyiapan kamar di Seminyak Beach Resort & Spa Hotel. Penelitian ini menggunakan data kualitatif yang berasal dari data primer dan sekunder yaitu hasil observasi, wawancara, dan dokumentasi terhadap orang-orang di ruangan tersebut. Menurut hasil penelitian, ada beberapa tindakan yang tidak ditentuka oleh Room Attendant, seperti mematikan AC, jarang menggosok jacuzzi, linen yang masih kotor, dan tidak mencatat masuk dan keluar dari kamar tamu. Room Attendant di The Seminyak Beach Resort & Spa sering membuat tamu mengeluhkan kebersihan kamar. Terkait saran yang dapat diberikan dalam penerapan SOP prosedur penyiapan ruangan oleh Room Atendant, pihak manajemen diharapkan memastikan bahwa setiap petugas ruangan bekerja menerapkan SOP tersebut untuk memastikan kualitas yang terbaik. Implementation of Standard Operating Procedures (SOP) is a set of procedures established to direct the implementation of each task in an efficient, consistent and standard way. Since the application of SOP is important in preparing guest rooms, the aim of this study is to introduce SOP for preparing rooms at Seminyak Beach Resort & Spa Hotel. This study uses qualitative data derived from primary and secondary data, namely the results of observations interviews, and documentation of the people in the room. According to the research results, there are several actions that are not determined by the Room Attendant, such as turning off the air conditioner, rarely scrubbing the jacuzzi, dirty linen, and not keeping records of entering and leaving guest rooms. Room Attendants at The Seminyak Beach Resort & Spa often make guests complain about the cleanliness of the rooms. Regarding the suggestions that can be given in the application of SOP procedures for preparing rooms by Room Attendants, management is expected to ensure that every room officer works to implement these SOP to ensure the best quality.
Kualitas Macaron dengan Tepung Oatmeal Sebagai Pengganti Tepung Almond Amanta, Ni Made Jovita; Wijaya, Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.700

Abstract

Macaron adalah kue kering berbasis meringue yang terbuat dari tepung almond, putih telur dan icing sugar. Macaron berbentuk bulat dan ditumpuk seperti sandwiches dengan isian manis seperti buttercream atau ganache, tekstur luarnya renyah dan lembut di dalam. Pemilihan Oat (Avena Sativa) sebagai pengganti tepung almond, karena tepung almond mempunyai harga terbilang mahal, maka dari itu saya ingin mengembangkan tepung oatmeal agar harga jual yang lebih murah. Penelitian ini bertujuan untuk mengetahui kualitas macaron ditinjau dari rasa, warna, aroma, tekstur, daya tahan, biaya produksi, dan minat konsumen. penelitian ini menggunakan 4 formulasi yaitu P1 (25% Tepung Almond 75% Tepung Oatmeal), P2 (50% Tepung Almond 50% Tepung Oatmeal), P3 (75% Tepung Almond 25% Tepung Oatmeal), P4 (100% Tepung Oatmeal). jenis data yang digunakan dalam penelitian ini yaitu menggunakan jenis data kualitatif dan kuantitatif dengan pendekatan penelitian eksperimen. Analisis menggunakan uji organoleptik yang hasilnya P2 dan P3 memiliki rasa yang sangat enak, P1 dan P4 memiliki rasa yang enak, sementara segi warna, aroma, tekstur memiliki hasil yang sama, dari analisis biaya produksi P4 memiliki harga termurah Rp 822 /pcs per 10 gr, dibandingkan dengan P1 Rp 886, P2 Rp 949, P3 Rp 1.013 tidak terlepas dari tepung almond semakin sedikit tepung almond semakin murah begitu juga sebaliknya. Dalam uji daya tahan produk macaron bertahan selama 7 hari di suhu ruang dan setelah itu di hari berikutnya akan menjadi tekstur yang tidak renyah. Dari minat konsumen masyarakat tertarik dan ingin membeli produk macaron ini. saran agar kedepannya masyarakat dapat mengembangkan dan memasarkan macaron dengan campuran tepung oatmeal ini. Macarons are meringue-based pastries made from almond flour, egg whites and icing sugar. Macarons are round and stacked like sandwiches with sweet fillings such as buttercream or ganache, the texture is crunchy on the outside and soft on the inside. Choosing Oat (Avena Sativa) as a substitute for almond flour, because almond flour has a relatively expensive price, therefore I want to develop oatmeal flour so that the selling price is cheaper. This study aims to determine the quality of macaron in terms of taste, color, aroma, texture, durability, production costs, and consumer interest. This study used 4 formulations namely P1 (25% Almond Flour 75% Oatmeal Flour), P2 (50% Almond Flour 50% Oatmeal Flour), P3 (75% Almond Flour 25% Oatmeal Flour), P4 (100% Oatmeal Flour). the type of data used in this study is using qualitative and quantitative data types with an experimental research approach. The analysis used an organoleptic test with the results that P2 and P3 had a very good taste, P1 and P4 had a good taste, while in terms of color, aroma, texture the results were the same. From the analysis of production costs, P4 had the lowest price of IDR 822 / pcs per 10 gr, compared to P1 Rp. 886, P2 Rp. 949, P3 Rp. 1,013 cannot be separated from almond flour, the less almond flour, the cheaper and vice versa. In the durability test, the macaron product lasts for 7 days at room temperature and after that the next day it will become a non-crispy texture. From consumer interest, people are interested and want to buy this macaron product. suggestions that in the future the community can develop and market macaron with this oatmeal flour mixture.
Penerapan Standard Operating Procedure Sequence of Service Buffet Breakfast di Departemen Food and Beverage Service Wirawan, Gede Agus Satria; Wijaya, Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 5 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i5.777

Abstract

Pengaruh Komunikasi terhadap Kinerja Karyawan Daviki, Valencia Army; Wijaya, Nyoman Surya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 5 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Mei 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i5.799

Abstract

Pengaruh Motivasi dan Kepuasan Kerja terhadap Kinerja Karyawan Widiantara, I Ketut Agus; Wijaya, Nyoman Surya; Wardana, Miko Andi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.851

Abstract

Sumber daya manusia bekerja dengan baik jika berada pada posisi yang sesuai dengan minat atau kemampuannya. Hal ini menjadikan bagaimana manajemen sumber daya manusia bisa mengelola karyawan dengan baik dan menumbuhkembangkan perusahaan dalam mencapai hasil yang telah ditetapkan. Tujuan riset ini yakni demi mencaritahu dampak motivasi dan kepuasan kerja terhadap kinerja pegawai di PT Sobek Telaga Waja. Penelitian dilakukan antara Februari 2022 hingga Juli 2022. Dengan sampel 53 orang karyawan PT Sobek Telaga Waja atau keseluruhan dari populasi. Data diolah berdasarkan tanggapan lengkap dari 53 orang responden. PT Sobek Telaga Waja menunjukkan pengaruh yang signifikan dan positif baik dari motivasi ataupun kepuasan kerja terhadap kinerja karyawannya secara parsial, artinya jika motivasi dan kepuasan kerja ditingkatkan lagi maka kinerja dari karyawan juga akan mengalami peningkatan. Human resources work well when the positions they fill match their interests or skills. This makes how human resource management can manage employees well and develop the company in achieving the results that have been set. The purpose of this study is to find out the impact of motivation and job satisfaction on employee performance at PT Sobek Telaga Waja. The study was conducted between February 2022 and July 2022. With a sample of 53 employees of PT Sobek Telaga Waja or the entire population. The data is processed based on the complete responses of 53 respondents. PT Sobek Telaga Waja shows a significant and positive influence both from motivation and job satisfaction on their employee performance, This means that if motivation and job satisfaction improve, so does employee performance.
ORGANIZATION CULTURE, COMPETENCY, COMPENSATION, JOB SATISFACTION AND LECTURER LOYALTY Wijaya, Nyoman Surya; Darsana, I Made; Pantiyasa, I Wayan; Astina, I Nyoman Gede
Journal of Business on Hospitality and Tourism Vol. 4 No. 1 (2018): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v4i1.113

Abstract

The synergy between tourism education institutions with the government is important to equate the perception that tourism as an independent science is a pride and a challenge for tourism college, including the International Bali Institute of Tourism (STPBI), which organizes vocational education programs. The role of the lecturer becomes very important in this stage. The problems in this research are 1). Does the organizational culture, competence, and compensation affect the job satisfaction of lecturers at STPBI 2). Does the job satisfaction, organizational culture, competence, and compensation affect the loyalty of lecturers at STPBI. This research uses a quantitative approach with Partial Least Square (PLS) analysis tools. The result are, organizational culture, competence, and compensation have positive and significant impact on the job satisfaction of lecturers. Job satisfaction, organizational culture and compensation have positive and significant impact on lecturers' loyalty. However, competence has no significant effect on lecturer's loyalty.
THE ROLE OF TOURISM DESTINATION AND HUMAN RESOURCES IN SUSTAINABLE TOURISM IMPLEMENTATION IN INDONESIA Wijaya, Nyoman Surya; Arcana, Komang Trisna Pratiwi; Sudarmawan, I Wayan Eka
Journal of Business on Hospitality and Tourism Vol. 5 No. 2 (2019): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v5i2.170

Abstract

The development of world tourism experienced a surge in tourist arrivals both international and domestic. Developments, the share of the global tourism market and new opportunities to serve the middle class is growing rapidly. The group of potential domestic tourists are expected to ensure that tourism remains a strategic sector in the national development agenda. Indonesia is very much has a very attractive tourist destination, and Bali in particular, of course, strongly felt the impact of the surge in tourist arrivals. Readiness of Tourism Human Resources are needed to support the sustainable tourism program.
The Potential of Taro Village in Supporting Sustainable Tourism in Gianyar, Bali Wijaya, Nyoman Surya; Sudarmawan, I Wayan Eka
Journal of Business on Hospitality and Tourism Vol. 6 No. 2 (2020): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v6i2.227

Abstract

The development of rural tourism requires the participation of local communities in the entire development phase starting from the planning, implementation and supervision stages. However, in reality there is Often neglect of community participation. This study aims to examine the strategy of developing Taro Rural Tourism and the involvement of local communities in development. The research in this paper was conducted in the tourist village of Taro, Gianyar Regency, Bali. Data collection is done by literature study, in-depth interviews and non-participant observation. The analytical method used is descriptive analysis. This paper shows that the development of tourist villages in Taro can still be developed considering that Taro still has tourism potential that is very possible to be developed.
PELATIHAN PENGUATAN MANAJEMEN KEPADA PENGURUS ORGANISASI TERUNA TERUNI LINGKUNGAN BANJAR ANGGABAYA PENATIH DENPASAR TIMUR Surya Wijaya, Nyoman; Sudiarta, I Nyoman; Darsana, I Made
Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Vol. 3 No. 2 (2024): Artikel Pengabdian bulan Juli-September 2024
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/sikemas.v3i2.2458

Abstract

Penelitian ini bertujuan untuk meningkatkan kapasitas pengurus organisasi Sekaa Teruna Teruni (STT) Yowana Kertha Laksana melalui pelatihan manajemen dan kepemimpinan. STT, sebagai organisasi pemuda di Bali, memiliki peran penting dalam melestarikan budaya dan memajukan komunitas, namun sering mengalami kendala dalam pengelolaan organisasi, komunikasi, dan kepemimpinan. Metode yang diterapkan dalam kegiatan pengabdian ini mencakup penyuluhan, presentasi materi, tanya jawab, dan problem solving. Pelatihan difokuskan pada peningkatan keterampilan pengurus dalam pengelolaan organisasi, komunikasi efektif, pengambilan keputusan, serta penyelesaian konflik. Hasil pelatihan menunjukkan bahwa pengurus STT Yowana Kertha Laksana lebih memahami prinsip-prinsip kepemimpinan adaptif, manajemen konflik, dan pengelolaan program kerja. Selain itu, peningkatan keterampilan komunikasi dan partisipasi anggota dalam kegiatan organisasi juga terlihat signifikan. Pelatihan ini berhasil memperkuat hubungan antaranggota dan meningkatkan dinamika internal organisasi, serta memperkenalkan konsep kepemimpinan berbasis etika. Oleh karena itu, pelatihan berkelanjutan dan pendampingan pasca-pelatihan sangat dianjurkan untuk memastikan keberlanjutan dan efektivitas program.
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

Tujuan penelitian ini adalah mengidentifikasi potensi lingkungan internal dan eksternal serta menganalisis strategi yang tepat yang akan digunakan untuk meningkatkan tingkat hunian kamar di tengah pandemi COVID-19. Penelitian ini menggunakan data kualitatif berupa Bauran Pemasaran 7P dan data kuantitatif berupa hasil kuisioner yang digunakan untuk menentukan analisis SWOT dan analisis Triangulasi. Data primer diperoleh dari hasil wawancara, pemberian bobot dan rating untuk faktor-faktor IFAS, EFAS, sedangkan data sekunder diperoleh dari data statistic seperti three months forecast, history and forecast, cancelation report Pandemic Covid-19. Teknik pengumpulan menggunakan wawancara, observarsi partisifatif, wawancara tidak terstuktur, studi dokumentasi, kuesioner. Hasil penelitian menghasilkan Strategi pemasaran alternatif yang dihasilkan dari kaudran SWOT adalah titik sumbu X (internal) 8,6 dengan sumbu Y (eksternal) 10,6, sehingga koordinat sumbu (x,y) berada pada titik kuadran I, yang artinya berada disituasi yang menguntungkan, dimana memiliki peluang dan kekuatan sehingga peluang pasar yang besar dapat dimanfaatkan secara optimal seperti memanfaatkan lokasi yang strategis, memanfaatkan café lokal yang berdampingan dengan hotel untuk sarana operasional seperti penyediaan breakfast, menambah daya tarik dengan menambahkan guest activity dan melakukan promosi mengenai kegiatan operasioal hotel selama pandemi dengan memanfaatkan teknologi digitalisasi untuk menarik tamu untuk berkunjung. Hasil analisa Triangulasi berdasarkan focus strategy serta hasil analisa kuadran SWOT menunjukkan perlu berfokus dalam memperbaharui website dengan promo-promo terbaru, melakukan promosi secara berkala melalui sosial media seperti instagram dan facebook, menambah benefit kepada tamu yang menginap, serta melakukan competitor analysis dengan menyesuaikan harga kompetitor dan memperbaharui publish rate supaya memiliki harga saing yang sesuai dengan kompetitronya. The purpose of this study is to identify the potential of the internal and external environment and to analyze the appropriate strategies to be used to increase room occupancy rates amid the COVID-19 pandemic. This study uses qualitative data in the form of the 7P Marketing Mix and quantitative data in the form of questionnaire results used to determine the SWOT analysis and triangulation analysis. Primary data was obtained from interviews, giving weights and ratings for IFAS, EFAS factors, while secondary data was obtained from statistical data such as three months forecast, history and forecast, Cancellation Report of the Pandemic Covid-19. Collection techniques using interviews, participatory observation, unstructured interviews, documentation studies, questionnaires. The results of the study yielded an alternative marketing strategy that resulted from the SWOT quadrant, namely the X (internal) axis point 8.6 and the Y (external) axis 10.6, so that the coordinates of the (x,y) axis are at the point of quadrant I, which means it is in a good location. profitable, which has opportunities and strengths so that large market opportunities can be utilized optimally such as taking advantage of strategic locations, utilizing local cafes adjacent to hotels for operational facilities such as providing breakfast, adding attraction by adding guest activities and conducting promotions regarding hotel operational activities during a pandemic by utilizing digitization technology to attract guests to visit. The results of the Triangulation analysis based on the focus strategy as well as the results of the SWOT quadrant analysis show that it is necessary to focus on updating the website with the latest promos, conducting regular promotions through social media such as Instagram and Facebook, adding benefits to guests who stay overnight, and conducting competitor analysis by adjusting competitors' prices. and update the publish rate so that it has a competitive price in accordance with its competitors.
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