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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
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Analisis Potensi dan Strategi Pengembangan Pariwisata Berkelanjutan Berbasis Komunitas di Desa Langgahan Kintamani Saputra, Putu David Adi; Paramitha, Made Widya
Innovative: Journal Of Social Science Research Vol. 4 No. 5 (2024): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v4i5.15060

Abstract

Studi ini mengeksplorasi potensi pariwisata berbasis masyarakat di Desa Langgahan, Kintamani, dan mengembangkan strategi untuk pariwisata berkelanjutan. Dengan menggunakan pendekatan kualitatif, data dikumpulkan melalui observasi, wawancara dengan para pemangku kepentingan, dan studi literatur. Analisis deskriptif dan spasial mengidentifikasi objek wisata utama seperti Air Terjun Pelisan dan memetakan potensi pariwisata. Desa ini menunjukkan kesadaran lingkungan yang kuat, tetapi masyarakat membutuhkan pelatihan dalam manajemen pariwisata. Pengembangan pariwisata berbasis masyarakat siap untuk meningkatkan kesejahteraan, menciptakan lapangan kerja, dan memperkuat kohesi sosial. Namun, dukungan pemerintah dalam promosi dan infrastruktur sangat penting untuk sepenuhnya mewujudkan potensi desa sebagai tujuan wisata berkelanjutan. Selain itu, partisipasi aktif masyarakat sangat penting dalam meningkatkan fasilitas umum seperti pendidikan dan kesehatan. Studi ini menekankan pentingnya menggabungkan keterlibatan lokal dengan dukungan eksternal untuk mencapai keberlanjutan jangka panjang dan manfaat ekonomi bagi Desa Langgahan.
Optimizing Tourism Grant Funds in Improving the Tourism Industry in Indonesia Hendrajana, I Gusti Made Riko; Sinaga, Firman; Paramitha, Made Widya; Suadnyana, I Wayan; Parwati, Komang Shanty Muni
Innovative: Journal Of Social Science Research Vol. 5 No. 2 (2025): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v5i2.18743

Abstract

Penelitian ini bertujuan untuk mengetahui potensi optimalisasi dana hibah pariwisata berupa bantuan Dukungan Pengembangan Usaha Pariwisata dan Ekonomi Kreatif (DPUP) kepada desa wisata di Indonesia pada tahun 2024 dalam meningkatkan industri pariwisata di Indonesia. Penelitian ini merupakan penelitian kualitatif deskriptif. Sumber data dalam penelitian ini adalah kajian yang relevan dengan topik penelitian. Teknik pengumpulan data dalam penelitian ini berupa pengamatan data. Teknik analisis data dalam penelitian ini adalah penyajian data, reduksi data, dan penarikan kesimpulan. Hasil penelitian ini menunjukkan bahwa potensi optimalisasi dana hibah pariwisata dalam meningkatkan industri pariwisata di Indonesia terdiri dari (1) Pemberian dana hibah pariwisata kepada desa wisata yang mendukung percepatan pertumbuhan ekonomi Indonesia; (2) Terjadi peningkatan keterlibatan masyarakat dalam mengelola dana hibah pariwisata; dan (3) Penguatan desa wisata melalui pemanfaatan dana hibah pariwisata. Dana Hibah tersebut dapat dioptimalisasikan untuk pengembangan pariwisata dan ekonomi kreatif yakni pengembangan sumber daya manusia, peningkatan produk-produk ekonomi kreatif, peningkatan destinasi, sehingga kunjungan wisatawan lebih berkualitas dan berkelanjutan.
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.
Exploration of Domestic and Foreign Tourist Preferences toward Newa Concept-Based Tourism Activities in Bali I Gusti Made Sukaarnawa; Darsana, I Made; Paramitha, Made Widya
Brilliant International Journal Of Management And Tourism Vol. 5 No. 3 (2025): : Brilliant International Journal Of Management And Tourism
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v5i3.6110

Abstract

Research purposes This study aims to identify tourist preferences for four types of tourism activities classified under the NEWA concept: Nature , Ecotourism , Wellness , and Adventure . It also reveals how tourists prioritize these activities during their visits, thus providing in-depth insights into what tourists are most interested in. The expected benefit is to assist tourism village managers, policy makers, and tourism industry players in designing and developing tourism products and services that are more in line with market preferences. The type of research is descriptive quantitative with a survey data collection method using a questionnaire instrument. Respondents numbered 200 people who were domestic and international tourists visiting tourist attractions in Bali, including Kuta Beach, Ubud, Tanah Lot, and Kintamani. The data analysis technique used was descriptive statistical analysis. The results found that the majority of tourists showed a strong interest in tourism villages, especially those based on the NEWA concept. This indicates a great potential for the development of tourism villages that prioritize elements of nature, sustainability, and health, which is in line with the global trend of tourism that is increasingly concerned with the environment and well-being. Nature -based activities ranked highest in terms of tourist interest, followed by Adventure, Wellness , and Eco- friendly NEWA activities . This reflects that tourists tend to be more interested in experiences that involve direct interaction with nature, whether through environmental exploration, adventure, or activities that support health and well-being in the outdoors
Optimalisasi Penerapan Standar Operasional Prosedur (SOP) Alcoholic Beverage Service oleh Pramusaji di Hotel Auburn University I Kadek Wahyu Dymas Ananda; I Made Darsana; Ni Putu Isha Aprinica; Ida Bagus Ketut Soma Antara; Ni Made Sri Rahayu; Made Widya Paramitha; Putu Sri Darmayanti
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 5 No. 1 (2025): April : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpkmi.v5i1.5774

Abstract

The implementation of alcohol Standard Operating Procedures (SOPs) at Auburn University Hotel faces challenges in consistency, especially during large events. This study evaluates and optimizes SOP implementation using direct observation and in-depth interviews. Observations monitored waiters’ real-time compliance, while interviews with managers, supervisors, and waiters explored consistency issues and obstacles. Results reveal that although 14 SOPs are provided, four—approaching the host, serving women first, pouring from the right side, and avoiding bottle-glass contact—are not optimally implemented. External factors such as limited space, time pressure, and guest service priorities often hinder execution. Interviews suggested three optimization strategies: continuous training, enhanced supervision, and regular evaluation with flexible SOP adjustments
Nyelonding sebagai Instrumen Pembangunan Sosial: Model Pemberdayaan Generasi Muda Berbasis Seni Tradisional di Desa Adat Bayad, Kabupaten Gianyar Bali Ni Made Aristya Dianti; Anak Agung Ayu Arun Suwi Arianty; Luh Eka Susanti; Ida Bagus Soma Antara; Putu Sri Damayanti; Made Widya Paramitha
Abdimas Indonesian Journal Vol. 6 No. 1 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1634

Abstract

The digital era has changed the way young people interact with others. Many young people tend to be more individualistic and show less concern for their social environment. This condition has led to lower participation and weakened social capital in rural communities. This community service activity aims to empower young people through nyelonding activities as an instrument to strengthen social capital in the digital era. The program was carried out using a participatory approach, including initial observation, the formation of a Selonding music group, regular training sessions, and continuous assistance. The participants were village youths who were previously less active in social and cultural activities. The results show improvements in discipline, teamwork, responsibility, and self-confidence among the participants. In addition, nyelonding activities helped strengthen social relationships and increased care for the surrounding community. These findings indicate that traditional arts can be an effective medium for youth empowerment and social capital strengthening, while also contributing to the preservation of local culture in the digital era.
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