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All Journal JURNAL PENDIDIKAN TAMBUSAI Enrichment : Journal of Management Journal of Tourism and Interdiciplinary Studies 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 Innovative: Journal Of Social Science Research Brilliant International Journal of Management and Tourism Jurnal Pengabdian Kepada Masyarakat Indonesia
Paramitha, Made Widya
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Economics, Econometrics & Finance Education Engineering Environmental Science Industrial & Manufacturing Engineering Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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PREFERENSI WISATAWAN MILENIAL NUSANTARA PADA DAYA TARIK WISATA SWAFOTO DI BALI Putu Devi Rosalina; Luh Eka Susanti; Made Widya Paramitha
Jurnal Ilmiah Hospitality Management Vol 10 No 1 (2019)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (246.203 KB) | DOI: 10.22334/jihm.v10i1.156

Abstract

ABSTRACT Millennial tourists regards traveling not just about enjoying nature and culture, or strolling around, instead millennials assume that traveling is when immersed in an interesting experience. The purpose of this study is to find out how the preferences of domestik millennial tourists visiting Selfie Tourist Attraction (STA) in Bali, as well as what tourist activities need to be developed. The approach in this research is qualitative, referring to McIntosh's Motivation theory and Leiper's Tourist Attraction Theory. The locus of research is in five STAs including: Twin Hill in Gianyar Regency, Big Garden Corner in Denpasar City, Tukad Badung in Denpasar City, Merta Sari Sanur Beach and Selfie Wanagiri Tourism in Buleleng Regency . Data will be collected through interview and the distribution of 50 questionnaires with accidental sampling. The results revealed that the majority of tourists' motivation to visit is driven by the desire to escape or so-called Fantasy Motivation by 50%, while physical motivation is by 26%, social by 20%, and culture merely by 4%. Furthermore, regarding its preference analysis, domestic millenial tourists are very supportive for the government's performance and enthusiastic for the success of the stakeholders in developing and advancing STA, as seen from the percentage of 94% of tourists choosing to visit by considering the success of the stakeholders in managing STA. In addition, there are a number of tourism activities that need to be developed to optimize the potential of STA, such as: holding cultural events on a regular basis, adding playgrounds for children, adding spots for selfies, and renovating selfie photo spots that are already inadequate. Tourists also argued the need to maintain cleanliness and the addition of public facilities.
The Influence Of Service Quality And Arak Menu On Customer Satisfaction Of Angkringan/Nge-Stop In Denpasar Bali Firman Sinaga; Firlie Lanovia Amir; Made Widya Paramitha
Enrichment : Journal of Management Vol. 12 No. 5 (2022): December: Management Science And Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.81 KB) | DOI: 10.35335/enrichment.v12i5.866

Abstract

Based on the Central Bureau of Statistics for the Province of Bali in 2020, the number of restaurants is 2,864 restaurants and the Denpasar area has reached 582 restaurants. Each restaurant has a different sales strategy and tries to get as much revenue as possible. From the above data it can be seen that the competition for restaurants/eateries/angkringan in the Denpasar area is very tight, especially in terms of product innovation (menu), food and beverage quality and service quality offered to customers. In an effort to increase customer satisfaction according to needs and desires, it is necessary to prioritize food and beverage quality, service quality in addition, as an effort to increase repurchase. This research is a quantitative study using multiple linear regression analysis and Coefficient of Determination analysis, using the SPSS for Windows version 2.0 program. with the stepwise method. The results of this study are that partially Service Quality has a positive and significant effect on customer satisfaction of Angkringan/Nge-Warung in Denpasar and Menu Arak has a positive and significant effect on customer satisfaction of Angkringan/Nge-Warung in Denpasar.
TOURISM SUSTAINABLE DEVELOPMENT CONCEPT: ECONOMY CONCILIATION, SOCIAL AND ENVIRONMENTAL DEVELOPMENT Made Widya Paramitha
Journal of Tourism and Interdiciplinary Studies Vol. 2 No. 2 (2022): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jotis.v2i2.78

Abstract

Beratan Lake tends to be changed negatively even various benefits are still there. If there is no attention and stakeholders contribution, this tourist destination will be forgotten by the future generations. Lake Beratan is one of natural resources which are really important to Bali as a water source which has a tight relationship with the religious because in each lake there are several temples in it to praise the God for the prosperity of the universe. Tourism brings the positive benefit for the local people and local government because tourism can generate the job opportunities, and also for the agricultural sector. Most the domestic tourists were interested to visit Lake Beratan for enjoy the water attraction which is offered around the lake. It is contrary with mostly the international tourists come to Lake Beratan for the natural, watch the religious ceremony at the temples in around the lake. Most respondents say that the environment of Lake Beratan extremely dirty, where there are a lot of rubbish everywhere. In addition, there are several pollutions that caused of the boating, parasailing activities and the expansion of parking area on the green belt of Lake Beratan. All stakeholders should concern immediately on the green belt of the lake, because the green belt of the lake is a part of the tourism area which should be protected to keep its sustainability. We can say that this tourism destination has the magnificent combination between nature and heritage. Thus, it could become a good place to develop sustainable development. Thanks to the tourism, it brings the valorization in the economic, social, and environment aspects. Nevertheless, in its development, all stakeholders should be involved together in each activities of tourism. And keep aware of the all effects that probably occurred by the tourism activities.
Strawberry pick tourism marketing strategy in Pancasari Village, Sukasada, Buleleng Febianti Febianti; Made Widya Paramitha
Enrichment : Journal of Management Vol. 12 No. 5 (2022): December: Management Science And Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/enrichment.v12i5.1007

Abstract

This study shows recommendations on how marketing strategy could be implemented to object researched Pancasari Village that is located in Buleleng Regency, is very potential for farming and agriculture. One of the most popular commodity is strawberry. Along with fast tourism development in Bedugul district, strawberry picking interest more tourist to come. However, there are some evaluation dan development should be taken into consideration, especially in terms of marketing mix (7P), includes product, place, promotion, price, physical evidence, process and people. Hence, it is also needed to evaluate segmenting, targeting, and positioning. This study using qualitative descriptive SWOT analysis and observation with in-depth interview. Results of the study.
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
Pengembangan Wisata Edukasi Petik Strawberry di Desa Pancasari Paramitha, Made Widya; Febianti
Jurnal Abdi Masyarakat Vol. 4 No. 1 (2024): Jurnal Abdi Masyarakat Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v4i1.63

Abstract

Wisata Petik Strawberry di desa Pancasari, kawasan Bedugul merupakan salah satu usaha pariwisata yang masih bertahan selama masa pandemi. Lokasi, harga serta produk yang sesuai dengan pasar domestik menjadi beberapa indikator yang menyebabkan jenis wisata ini masih digemari walaupun di masa pandemi. Pariwisata berbasis agro ini juga diharapkan mampu menjadi salah satu solusi lapangan pekerjaan di masa pandemi, dimana selain bisa melihat pemandangan yang indah, udara yang sejuk, juga bisa menyerap tenaga kerja lokal serta memberikan edukasi kepada wisatawan. Berdasarkan penelitian tahun 2022 yang juga didanai oleh hibah internal IPBI terhadap berbagai usaha wisata petik strawberry di desa Pancasari disimpulkan bahwa pariwisata edukasi sangat memungkinan untuk dilakukan. Dari penelitian tersebut, muncul beberapa potensi serta hambatan yang dihadapi oleh pelaku usaha petik strawberry di desa Pancasari, kawasan Bedugul, Buleleng, Bali. Untuk itu, maka pelatihan terhadap pembuatan paket wisata edukasi sangat perlu dilakukan, sehingga memperluas jaringan pemasaran bagi para pelaku usaha di kawasan tersebut. Sasaran utama dari pengabdian masyarakat ini adalah pelatihan bagi para pelaku usaha petik strawberry di desa Pancasari, Kawasan Bedugul, Buleleng, Bali. Luaran yang ditargetkan pada pengabdian ini adalah publikasi jurnal nasional terakreditasi sebagai luaran wajib. Selain itu pengabdian ini juga diharapkan menghasilkan luaran tambahan yaitu berupa paket wisata edukasi yang siap untuk dipasarkan ke masyarakat.   Strawberry Picking Tourism in Pancasari village, Bedugul is one of the tourism businesses that is still surviving during the pandemic. The location, prices and products that are suitable for the domestic market are several indicators that make this type of tourism still popular even during the pandemic. This agro-based tourism is also expected to be a solution for employment opportunities during the pandemic, where apart from being able to see beautiful views and cool air, it can also absorb local workers and provide education to tourists. Based on research in 2022 which was also funded by an internal IPBI grant on various strawberry picking tourism businesses in Pancasari village, Bedugul, it was concluded that educational tourism is very possible. From this research, several potentials and obstacles emerged that were faced by strawberry picking businesses in Pancasari village, Bedugul. For this reason, training in making educational tour packages is very necessary, so as to expand the marketing network for business actors in the area. The main target of this community service is training for strawberry picking businesses in Pancasari village. The output targeted in this service is the publication of accredited national journals as a mandatory output. Apart from that, this service is also expected to produce additional output, namely in the form of educational tourism packages that are ready to be marketed to the public.
Persepsi Karyawan Food and Beverage Service Terhadap Program Pelatihan di Hotel Fairmont Sanur Beach Puspitasari , Ni Made Ega; Paramitha, Made Widya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 6 (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.v2i6.465

Abstract

Dalam sebuah perusahaan SDM merupakan salah satu aset penting didalamnya. Pengembangan SDM melalui pelatihan sangat penting untuk menunjang keberlangsungan dari suatu perusahaan. Persepsi karyawan mengenai pelatihan juga tidak kalah penting, untuk mengetahui apa yang karyawan pikirkan tentang pelatihan tersebut dan apakah karyawan mendapatkan feedback dari perusahaan setelah mendapatkan pelatihan. Tujuan dari penelitian ini adalah untuk mengetahui persepsi karyawan food and beverage service terhadap program pelatihan yang diterapkan di hotel Fairmont Sanur Beach Bali. Penulis melakukan penelitian dengan menggunakan teknik pengumpulan data melalui kuesioner dengan menggunakan judul Persepsi Karyawan Food and Beverage Service Terhadap Program Pelatihan di Hotel Fairmont Sanur Beach Bali. Penulis melakukan penelitian dari bulan Maret-Juni 2020. Penulis melakukan penyebaran kuesioner dengan cara online dikarenakan kondisi yang tidak mendukung. Kuesioner tersebut berisi mengenai pelatihan yang diterapkan di hotel Fairmont Sanur Beach Bali dan persepsi karyawan. Dari hasil kuesioner tersebut penulis mendapatkan hasil mengenai persepsi karyawan yang positif terhadap pelatihan yang diterapkan di Hotel Fairmont Sanur Beach Bali. In a company, human resource is one of the important assets in it. Human resource development training is very important to support the sustainability of a company. Employee perceptions of training are equally important, to find out what employees think about the training and whether employees get feedback from the company after receiving training. The purpose of this study is to determine the perceptions of food and beverage service employees towards the training program implemented at the Fairmont Sanur Beach Bali hotel. The author conducted research using data collection techniques through questionnaires using the title Food and Beverage Service Employee Perceptions of the Training Program at the Fairmont Hotel Sanur Beach Bali. The author conducted research from March to June 2020. The author distributed questionnaires online due to unfavorable conditions. The questionnaire contains training implemented at the Fairmont Sanur Beach Bali hotel and employee perceptions. From the results of the questionnaire, the authors obtained results regarding positive employee perceptions of the training implemented at the Fairmont Sanur Beach Bali Hotel.
Pengaruh Kualitas Pelayanan Pramusaji dan Fasilitas Terhadap Kepuasan Pelanggan Restoran Dewi, Sang Ayu Made Sintya; Amir , Firlie Lanovia; Suarmana , I Wayan Restu; Paramitha, Made Widya
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.v2i12.632

Abstract

Adiwana Arya Villa di Ubud memiliki Wayang Restoran. Departemen layanan F&B selalu melakukan briefing sebelum melakukan jobdesk masing-masing untuk menjaga kualitas layanan dan keberadaan restoran. Tujuan dari penelitian ini adalah untuk menentukan tingkat kepuasan pelanggan di Wayang Restaurant di Adiwana Arya Villa dipengaruhi oleh kualitas pelayanan pramusaji dan fasilitas yang tersedia. Studi ini dilakukan menggunakan pendekatan deskriptif kuantitatif yang menggunakan statistik. Data dikumpulkan melalui pengisian kuesioner dari 99 orang yang makan di Wayang Restoran Adiwana Arya Villa. Analisis data menggunakan regresi linier berganda. Hasil penelitian menunjukkan bahwa faktor kualitas layanan pramusaji sangat memengaruhi kepuasan pelanggan. Nilai t-tabel sebesar 1,985 kurang dari nilai t-hitung sebesar 2,134, menunjukkan hal ini. Karena itu, hipotesis kedua (H2) tidak valid. Secara keseluruhan, dapat disimpulkan bahwa dalam model penelitian ini, kualitas pelayanan pramusaji dan fasilitas secara bersama-sama memiliki efek positif dan signifikan terhadap kepuasan pelanggan. Kualitas pelayanan pramusaji (X1) dan fasilitas (X2) dapat bertanggung jawab atas sekitar 56,2% variasi dalam kepuasan pelanggan, menurut koefisien persegi adjustable R (adj. R2) sebesar 0,562. Komponen tambahan yang tidak dimasukkan dalam model penelitian ini menyumbang 43,8% dari total variasi. Ubud's Adiwana Arya Villa features a Wayang Restaurant. To ensure service quality and the restaurant's existence, the F&B service section always performs briefings before carrying out their separate work responsibilities. The goal of this study is to determine if the quality of waiter service and the amenities offered impact the degree of customer satisfaction at Wayang Restaurant in Adiwana Arya Villa. This study was carried out utilizing a quantitative descriptive approach using statistics. Data was gathered by having 99 individuals who ate at Wayang Restaurant Adiwana Arya Villa fill out questionnaires. Multiple linear regression is used to analyze data. According to the study's findings, the waitress's service quality has a significant impact on client satisfaction. This is demonstrated by the t-count value of 2.134, which is bigger than the t-table value of 1.985. As a result, the second hypothesis (H2) is invalid. Overall, it is possible to infer that in this study model, waiter service quality and facility quality have a favorable and substantial influence on customer satisfaction. According to the adjustable square coefficient R (adj. R2) of 0.562, waiter service quality (X1) and amenities (X2) may account for approximately 56.2% of the variance in customer satisfaction. Other variables not included in this study accounted for 43.8% of the overall variance.
PELATIHAN PENGOLAHAN VIRGIN COCONUT OIL (VCO) DI DESA CAU BELAYU, MARGA, TABANAN Luh Putu Tisna Sari, Ni; Putra Aditya, I Wayan; Gede Sari Dewi Astuti, Ni Luh; Putu Isha Aprinica, Ni; Ayu Gayatri Kesumayathi, Ida; Made Sri Rahayu, Ni; Widya Paramitha, Made
Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Vol. 3 No. 1 (2024): Artikel Pengabdian bulan April-Juni
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/sikemas.v3i1.2215

Abstract

Desa Cau Belayu, Kecamatan Marga, Kabupaten Tabanan merupakan desa wisata yang memiliki potensi alam yang melimpah. Kondisi alam dan lahan yang cukup besar mengakibatkan Desa Cau Belayu kaya akan hasil pertanian dan perkebunannya, seperti kelapa. Namun, pengembangan aktivitas wisata di Desa Cau Belayu belum berjalan secara maksimal, mengingat masih lemahnya SDM yang berkaitan dengan jiwa kewirausahaan, belum adanya produk unggulan berbasis kelapa (something to buy) yang ditawarkan kepada wisatawan. Hal ini terkait lemahnya keterampilan masyarakat dalam mengolah buah kelapa untuk dijadikan Virgin Coconut Oil (VCO). Tujuan pengabdian ini untuk menjadikan Virgin Coconut Oil sebagai produk wisata Desa Cau Belayu melalui pelatihan pembuatan Virgin Coconut Oil (VCO) kepada Kelompok PKK dan POKDARWIS (Kelompok Sadar Wisata) Desa Cau Belayu. Analisis data yang digunakan adalah pendekatan kualitatif yang bermaksud untuk memahami fenomena dan melakukan percobaan terkait subjek penelitian melalui metode demontrasi. Hasil pengabdian ini adalah produk Virgin Coconut Oil melalui metode pengadukan (mixer) dan metode pancingan, lalu dikemas menjadi produk wisata menarik dan siap dipasarkan kepada wisatawan yang berkunjung. Kedepannya, diharapkan produk VCO ini mampu menjadi produk wisata unggulan bagi Desa Wisata Cau Belayu untuk dipasarkan kepada wisatawan yang berkunjung (something to buy) maupun proses produksinya dimanfaatkan sebagai atraksi wisata (something to do). Setelah pelatihan ini, diharapkan kelompok PKK dan POKDARWIS dapat mengembangkan Desa Cau Belayu sesuai dengan potensi yang dimiliki dengan memproduksi Virgin Coconut Oil sebagai usaha yang berkelanjutan.
Penerapan Prosedur Penanganan Keluhan Tamu di Asta Wilangun Restaurant, Desa Pancasari, Kecamatan Sukasada, Buleleng Paramitha, Made Widya
Jurnal Pendidikan Tambusai Vol. 8 No. 1 (2024): April 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jptam.v8i1.14340

Abstract

Latar belakang penelitian ini tidak hanya berfokus pada pandemi, tetapi pada keluhan tamu yang masih banyak ditemukan di Asta Wilangun Restaurant. Metode yang digunakan adalah metode penelitian kualitatif dengan menggunakan dua sumber data, yaitu data primer dan data sekunder. Teknik analisis data yang digunakan adalah deskriptif kualitatif. Data yang terkumpul kemudian dipelajari untuk dapat membandingkan teori dengan kenyataan. Hasil observasi menunjukkan bahwa terdapat tiga jenis keluhan tamu yang sering terjadi di restoran dan penanganan keluhan tamu yang tidak sesuai dengan teori Marsum (2001), yaitu dalam hal mengulang atau konfirmasi kembali serta pencatatan setiap keluhan tamu. Saran yang diberikan adalah sebaiknya pelayan mengulangi atau konfirmasi kembali keluhan tamu, dengan tujuan agar tamu mengetahui bahwa pelayan telah memahami keluhan tersebut. Dan pencatatan juga perlu dilakukan untuk mengetahui nama tamu yang melakukan komplain, serta permasalahan yang dialami oleh tamu tersebut. Sehingga dapat cepat teratasi dan meminimalisir terjadinya komplain yang sama.
Co-Authors Arun Suwi Arianty, A. A. Ayu Dewi, Sang Ayu Made Sintya Febianti Febianti Febianti Firman Sinaga I Gusti Made Riko Hendrajana I Gusti Made Sukaarnawa I Kadek Wahyu Dymas Ananda I Made Darsana I Putu David Adi Saputra I Wayan Putra Aditya, I Wayan Ida Ayu Gayatri Kesumayathi Ida Bagus Ketut Soma Antara Ida Bagus Soma Antara Lanovia Amir, Firlie Luh Eka Susanti Luh Putu Tisna Sari, Ni Made Sri Rahayu, Ni Ni Luh Gde Sari Dewi Astuti Ni Made Aristya Dianti Ni Made Sri Rahayu Ni Putu Isha Aprinica Parwati, Komang Shanty Muni Puspitasari , Ni Made Ega Putu Devi Rosalina Putu Isha Aprinica, Ni Putu Sri Damayanti Putu Sri Darmayanti Rahayu, Ni Made Sri Suadnyana, I Wayan Suarmana , I Wayan Restu