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All Journal Journal of Economic, Bussines and Accounting (COSTING) Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Global Research on Tourism Development and Advancement (GARUDA) Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Abdimas Indonesian Journal Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Ilmiah Ilmu Terapan Universitas Jambi Journal of Business on Hospitality and Tourism Abdi Wisata: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pariwisata
Suwintari, I Gusti Ayu Eka
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Persepsi Wisatawan Generasi Z Terhadap Objek Wisata Pasar Ekstrem Tomohon Purba, George Michael Carona; Suwintari, I Gusti Ayu Eka; Semara, I Made Trisna
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.v3i5.801

Abstract

Pasar Ekstreme Tomohon merupakan salah satu objek wisata budaya yang ada di Sulawesi Utara. Keberadaan objek wisata ini kerap memicu kontroversi dan berbagai macam perspektif dari berbagai macam kalangan usia, termasuk Generasi Z. Generasi Z merupakan orang yang lahir pada kurun tahun 1995-2010, serta merupakan penduduk terbanyak di Indonesia. Penelitian ini bertujuan untuk mengetahui persepsi wisatawan generasi Z terhadap objek wisata pasar ekstreme tomohon di Sulawesi Utara. Metode yang digunakan dalam penelitian ini adalah metode deskripftif kuantitatif dimana data diperoleh melalui kuesioner dengan tujuh indikator, diantaranya: persepsi internal, persepsi eksternal, atraksi, amenitas, aksesibilitas, dan ancillary. Hasil penelitian menunjukkan wisatawan Generasi Z memberikan tanggapan dengan akumulasi rata rata nilai 3,04 dari 5, dengan kategori ragu-ragu. Data tersebut menunjukan bahwa persepsi serta komponen pariwisata yang dimiliki Pasar Ekstreme Tomohon sudah baik, namun adapun beberapa aspek yang perlu ditingkatkan. Dalam pengembangan kedepanya perlu disarankan adanya peningkatan terkait fasilitas umum di objek wisata pasar ekstrem tomohon khususnya toilet, melaksanakan kegiatan bersih bersih setelah jam operasional, serta untuk pemerintah kedepan hendaknya mulai melakukan kolaborasi dengan luar negeri untuk lebih memperkenalkan uniknya budaya yang dimiliki oleh masyarakat lokal sulawesi utara, khususnya objek wisata Pasar Ekstreme Tomohon. Tomohon Extreme Market is one of the cultural tourist attractions in North Sulawesi. The existence of this tourist attraction often triggers controversy and various perspectives from various age groups, including Generation Z. Generation Z are people born in the period 1995-2010, and are the largest population in Indonesia. This research aims to determine the perceptions of generation Z tourists towards the Tomohon extreme market tourist attraction in North Sulawesi. The method used in this research is a quantitative descriptive method where data is obtained through a questionnaire with seven indicators, including: internal perception, external perception, attractions, amenities, accessibility and ancillary. The research results show that Generation Z tourists responded with an average accumulated score of 3.04 out of 5, in the doubtful category. This data shows that the perception and tourism components of the Tomohon Extreme Market are good, but there are several aspects that need to be improved. In future development, it is recommended that there be improvements related to public facilities at the Tomohon extreme market tourist attraction, especially toilets, carrying out cleaning activities after operational hours, and for the future the government should start collaborating with foreign countries to further introduce the unique culture of the local people of North Sulawesi, especially the Tomohon Extreme Market tourist attraction.
Implementasi Standard Operating Procedure Resepsionis Dalam Melakukan Check-In dan Check-Out Sintyawati, Ni Wayan; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.818

Abstract

Penelitian ini dilakukan pada bagian Front Office Department. Studi ini dilakukukan untuk mengetahui bagaimana implementasi standard operating procedure resepsionis dalam melakukan check-in dan check-out di Amandari Resort Ubud. Penelitian ini dilatar belakangi karena masih didapati tamu yang kebingungan dengan informasi mengenai hotel yang seharusnya sudah mereka ketahui setelah melakukan proses check-in. Dan juga sering didapati barang tamu yang ketinggalan pada saat melakukan proses check-out. Alat ukur yang digunakan untuk mengetahui bagaimana implementasi standard operating procedure resepsionis dalam melakukan check-in dan check-out adalah dengan melakukan observasi dan wawancara. Wawancara ini dilakukan langsung dengan Ibu Agung Asrami selaku Front Office Supervisor di Amandari Resort Ubud. Data yang digunakan pada penelitian ini adalah data kualitatif, data yang tidak berupa angka tetapi data yang berupa keterangan. Hasil dari penelitian ini menyatakan bahwa implementasi standard operating procedure sudah diterapkan dengan cukup baik, namun terdapat beberapa prosedur yang jarang diterapkan dikarenakan keterbatas waktu dan juga selalu menyesuaikan dengan kedaan dan juga kondisi dilapangan. This research was conducted in the Front Office Department. This study was conducted to determine how the implementation of receptionist standard operating procedures in checking in and check-out at Amandari Resort Ubud. This research is motivated because there are still guests who are confused with information about the hotel that they should have known after the check-in process. And also often found guest items that are missed during the check-out process. The measuring tool used to determine how the implementation of the receptionist's standard operating procedure in checking in and check-out is by observing and interviewing. This interview was conducted directly with Ibu Agung Asrami as Front Office Supervisor at Amandari Resort Ubud. The data used in this study is qualitative data, data that is not in the form of numbers but data in the form of information. The results of this study show that the implementation of standard operating procedures has been implemented quite well, but there are some procedures that are rarely applied due to time constraints and also adjust to the situation and also conditions in the field.
Analisis Kualitas Fasilitas Daya Tarik Wisata Monkey Forest Ubud Bali Setiawan, I Kadek Doni; Semara, I Made Trisna; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.820

Abstract

Penelitian ini bertujuan untuk melakukan analisis kualitas fasilitas Daya Tarik Wisata Monkey Forest berdasarkan Peraturan Menteri Pariwisata No. 3 Tahun 2018. Terdapat permasalahan pada fasilitas viewdeck dan ditoilet. Belum tersedia viewdeck di area Monkey Forest dan fasilitas dalam toilet disabilitas. Dari hal tersebut terdapat kesenjangan antara fasilitas yang ada di monkey forest dengan fasilitas yang seharusnya yang ada di Peraturan Menteri Pariwisata dan Ekonomi Kreatif No.3 Tahun 2018. Hasil penelitian menunjukkan bahwa Fasilitas yang ada di Monkey Forest telah memenuhi sebagian besar persyaratan yang ditetapkan dalam Peraturan Menteri Pariwisata No. 3 Tahun 2018. Fasilitas di Monkey Forest memberikan kenyamanan dalam berwisata dengan fasilitas yang lengkap. Fasilitas pendukung di Monkey Forest, seperti area parkir, toko suvenir, dan area istirahat, juga memadai dan sesuai dengan persyaratan Peraturan Menteri Pariwisata. Fasilitas toilet dan tempat makan juga tersedia, yang meningkatkan kenyamanan pengunjung. Dalam hal kebersihan, pengelola Monkey Forest secara rutin menjaga kebersihan area wisata dengan melakukan pembersihan dan pengawasan secara teratur. Secara keseluruhan, kualitas fasilitas yang ada di Monkey Forest sudah baik dan sudah memenuhi persyaratan Peraturan Menteri Pariwisata No. 3 Tahun 2018. This study aims to analyze the quality of Monkey Forest Tourist Attraction facilities based on the Minister of Tourism Regulation no. 3 of 2018. There are problems with the viewdeck and toilet facilities. There is no viewdeck in the Monkey Forest area and facilities in disabled toilets. From this there is a gap between the facilities in the monkey forest and the facilities that should be in the Regulation of the Minister of Tourism and Creative Economy No.3 of 2018. The results of the study show that the facilities in the Monkey Forest have fulfilled most of the requirements set out in the Regulation Minister of Tourism No. 3 of 2018. Facilities at the Monkey Forest provide comfort in traveling with complete facilities. Supporting facilities at the Monkey Forest, such as parking areas, souvenir shops, and resting areas, are also adequate and in accordance with the requirements of the Minister of Tourism RegulationsOverall, the quality of the existing facilities at the Monkey Forest is good and meets the requirements of the Minister of Tourism Regulation no. 3 of 2018.
Potensi Pantai Bohay Sebagai Daya Tarik Wisata Pantai Putra, Kimberley; Suwintari, I Gusti Ayu Eka; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.834

Abstract

Strategi Pemasaran dalam Meningkatkan Tingkat Hunian Kamar Hotel pada Masa Pandemi Covid-19 Septiawan, I Kadek Yudik; Suwintari, I Gusti Ayu Eka; Purnantara, I Made Hadi
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.v3i8.850

Abstract

Penelitian ini membahas strategi pemasaran di RV Hotel by MaxOne Gianyar dalam meningkatkan tingkat hunian kamar hotel dalam masa pandemi Covid-19 dengan tujuan untuk mengetahui potensi internal dan eksternal, dan untuk mengetahui strategi alternatif yang dapat diterapkan di RV Hotel by MaxOne Gianyar. Teknik pengumpulan data dalam penelitian ini adalah dengan melakukan wawancara, observasi, dokumentasi, dan juga penyebaran kuesioner kepada 3 responden. Teknik analisis data yang digunakan yaitu deskriptif kualitatif berupa bauran pemasaran 4P, IFAS- EFAS dan analisis SWOT. Data primer diperoleh dari hasil wawancara, pemberian bobot dan rating untuk faktor-faktor IFAS, EFAS, sedangkan data sekunder diperoleh dari gambaran umum profil hotel dan dokumen tertulis dari RV Hotel by MaxOne Gianyar. Hasil penelitian dengan analisis SWOT didapat posisi RV Hotel by MaxOne Gianyar berada pada kuadran II, yakni menggunakan kekuatan untuk memanfaatkan peluang jangka panjang dengan cara strategi diversifikasi (produk/jasa). Dengan demikian, strategi yang dapat dilakukan RV Hotel by MaxOne Gianyar adalah dengan mengantisipasi ancaman eksternal yang dimiliki perusahaan dan memanfaatkan kekuatan perusahaan dari segi internal. This study discusses the marketing strategy at RV Hotel by MaxOne Gianyar in increasing the occupancy rate of hotel rooms during the Covid-19 pandemic to know the internal and external potential and find alternative strategies that can be applied at RV Hotel by MaxOne Gianyar. Data collection techniques in this study were by conducting interviews, observation, documentation, and also distributing questionnaires to 3 respondents. The data analysis technique used is descriptive qualitative in the form of a 4P marketing mix, IFAS-EFAS, and SWOT analysis. Primary data were obtained from interviews, giving weights and ratings for IFAS and EFAS factors, while secondary data was obtained from an overview of hotel profiles and written documents from RV Hotel by MaxOne Gianyar. The results of the study using a SWOT analysis showed that the position of RV Hotel by MaxOne Gianyar was in quadrant II, namely using strength to take advantage of long-term opportunities using a diversification strategy (product/service). Thus, the strategy that can be carried out by RV Hotel by MaxOne Gianyar is to anticipate external threats owned by the company and take advantage of the company's strengths from an internal perspective.
A SWOT ANALYSIS OF ONLINE ROOM RESERVATION IN HOTEL SECTORS. (A CASE STUDY IN BALI HSOVEREIGN HOTEL) Sanjaya, I Wayan Kiki; Arianty, A.A. Ayu Suwi; Suwintari, I Gusti Ayu Eka; Dewi, I Gusti Ayu Melistyari
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 | 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.
Pengaruh Harga dan Promosi Terhadap Minat Beli Konsumen di Mercure Bali Legian Sari, Ni Kadek Yusnia Purnama; Pantiyasa, I Wayan; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (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.v2i2.337

Abstract

Harga dan promosi dapat mempengaruhi minat beli konsumen di Mercure Bali Legian. Penelitian ini bertujuan untuk mengetahui pengaruh Harga dan Promosi terhadap Minat Beli Konsumen di Mercure Bali Legian. Metode yang di gunakan pada penelitian ini adalah metode kuantitatif. Populasi yang digunakan dalam penelitian adalah para konsumen yang menginap di hotel Mercure Bali Legian dengan jumlah 40 responden dengan metode Axidental sampling. Metode yang digunakan dalam penelitian ini adalah Uji Validitas, Uji Reabilitas, Teknik Analisis Regresi linier berganda, Uji F, Uji T, dan Analisis Koefisien Determinasi. Data penelitian diolah menggunakan software SPSS 26. Variabel bebas pada penelitian ini adalah Harga (X1) dan Promosi (X2). Variabel terikat pada penelitian ini adalah Minat Beli Konsumen (Y). Hasil penelitian ini menunjukkan bahwa variabel harga dan promosi berpengaruh signifikan secara simultan terhadap minat beli. Variabel harga dan promosi juga memiliki pengaruh secara signifikan terhadap minat beli konsumen. Besar pengaruh antara variabel harga dan promosi terhadap minat beli onsumen sebesar 64,5%. Dari hasil analisis regresi linier berganda dari kedua variabel harga dan promosi memiliki pengaruh positif masing masing sebesar 0,717 dan 0,546. Nilai signifkansi dapat dilihat dengan uji T yang didapat untuk harga dari uji T-test sebesar 0,001< 0,05 dan untuk promosi nilai signifikansi sebesar 0,000<0,05. Melalui uji F diketahui bahwa variabel harga dan promosi secara bersama berpengaruh secara signifikan terhadap minat beli konsumen dengan tingkat signifikansi sebesar 0,000 < 0,05. Variabel bebas yang berpengaruh secara dominan terhadap variabel terikat adalah Harga. Prices and promotions can affect consumer buying interest at Mercure Bali Legian. This study aims to determine the effect of price and promotion on consumer buying interest at Mercure Bali Legian. The method used in this study is a quantitative method. The population used in this study were consumers who stayed at the Mercure Bali Legian hotel with a total of 40 respondents using the Axidental Sampling method. The methods used in this study are Validity Test, Reliability Test, Multiple Linear Regression Analysis Techniques, F Test, T Test, and Coefficient of Determination Analysis. The research data was processed using SPSS 26 software. The independent variables in this study were Price (X1) and Promotion (X2). The dependent variable in this study is Consumer Buying Interest (Y). The results of this study indicate that the price and promotion variables simultaneously have a significant effect on buying interest. Price and promotion variables also have a significant influence on consumer buying interest. The big influence between price and promotion variables on consumer buying interest is 64.5%. From the results of multiple linear regression analysis of both price and promotion variables have a positive effect of 0.717 and 0.546, respectively. The significance value can be seen by the T-test obtained for the price of the T-test of 0.001 <0.05 and for promotion the significance value of 0.000 <0.05. Through the F test, it is known that the price and promotion variables together have a significant effect on consumer buying interest with a significance level of 0.000 <0.05. The independent variable which has a dominant effect on the dependent variable is price.
Analisis Menu A’la Carte di Mase Uma Kitchen & Bar Umalas Seminyak Bali Saputra, I Gusti Ngurah Agung Oka; Amir, Firlie Lanovia; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (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.v2i3.348

Abstract

Pulau Bali adalah salah satu bagian dari kepulauan Indonesia yang memilikipotensi pariwisata.Pengembangan daerah tujuan wisata memerlukan saranaakomodasi yang memadai. Salah satu sarana akomodasi tersebut adalah restoran. Dalam dunia usaha restoran pada saat ini, tingkat kepopuleran dan profitabilitas pada sebuah makanan sangat penting untuk di jaga hal tersebut adalah merupakan suatu masalah yang dihadapi oleh para pengusaha restoran. Untuk dapat mempertahankan kepopuleran dan profitabilitas sebuah makanan maka diperlukan analisis menu yang efektif. Masalah dalam penelitian ini adalah bagaimana performa Menu A’la Carte di Mase Uma Kitchen & Bar Umalas jika diukur berdasarkan tingkat popularitas dan profitabilitas. Penyelesaian masalah dalam penelitian ini adalah dengan menggunakan tenik menu engineering. Penelitian ini menganalisis menu a’la cartedi Mase Uma Kitchen & Bar. Analisis yang dilakukan menggunakan teknikmenu engineering. Hasil penelitian menunjukkan bahwa hasil dari klasifikasi menu a’la carte di Mase Uma Kitchen & Bar menggunakan metode menu engineering adalah dari jumlah 32 item menu, 7 item atau 21,87% termasuk dalam kategori star, 12 item atau 34,37% termasuk dalam kategori plowhorse, 5 item atau 18,75% termasuk dalam kategori puzzle, 8 item atau 25% termasuk dalam kategori dog. Berdasarkan hasil analisis dapat dilihat bahwa item menu dengan kategori dog masih tinggi dan memiliki selisih yang tidak jauh dengan kategori star, plowhorse dan juga puzzle. Hal ini menunjukkan performa menu di Mase Uma Kitchen & Bar belum cukup bagus dan perlu dilakukan analisis menu secara rutin untuk menaikkan pendapatan di Mase Uma Kitchen & Bar. The island of Bali is one part of the Indonesian archipelago that has tourism potential. Development of tourist destinations requires adequate accommodation facilities. One of the accommodation facilities is a restaurant. In today's restaurant business world, the level of popularity and profitability of a food is very important to maintain, this is a problem faced by restaurant entrepreneurs. To be able to maintain the popularity and profitability of a food, an effective menu analysis is needed. The problem in this study is how the performance of the A'la Carte Menu at Mase Uma Kitchen & Bar Umalas is measured based on the level of popularity and profitability. The solution to the problem in this research is to use the engineering menu technique. This study analyzes the a'la carted menu at Mase Uma Kitchen & Bar. The analysis was carried out using menu engineering techniques. The results showed that the results of the a'la carte menu classification at Mase Uma Kitchen & Bar using the menu engineering method were from a total of 32 menu items, 7 items or 21.87% included in the star category, 12 items or 34.37% included in the star category. plowhorse category, 5 items or 18.75% included in the puzzle category, 8 items or 25% included in the dog category. Based on the results of the analysis, it can be seen that the menu item in the dog category is still high and has not much difference from the star, plowhorse and puzzle categories. This shows that the menu performance at Mase Uma Kitchen & Bar is not good enough and it is necessary to do regular menu analysis to increase revenue at Mase Uma Kitchen & Bar.
Strategi Pemasaran Untuk Meningkatkan Penjualan Pada Masa Pandemi Covid-19 di Restoran Happy Chappy Seminyak Cahyanti, Ni Komang Novitri; Febianti, Febianti; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (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.v2i3.359

Abstract

Masuknya Pandemi Covid-19 di Indonesia pada tanggal 1 Maret 2020 memberikan dampak buruk bagi sektor pariwisata, beberapa dampak dari Covid-19 diantaranya adanya penurunan pemasukan dan banyak restoran yang mulai tutup. Oleh karena itu untuk dapat mempertahankan penjualan restoran dibutuhkannya strategi-strategi pemasaran yang tepat dan dapat di gunakan pada masa Pandemi Covid-19. Dalam Penelitian ini dilakukan di Restoran Happy Chappy Seminyak, bertujuan untuk mengetahui strategi alternatif yang dapat digunakan pada masa Pandemi Covid-19 sehingga restoran dapat memenuhi target penjualan. Dengan meneliti variabel STP (Segmenting, Targeting, Positioning) dan bauran pemasaran untuk mengetahui kondisi eksternal dan internal perusahaan. Tehnik pengumpulan data menggunakan metode wawancara, angket observasi dan dokumentasi. Tehnik analisis data menggunakan metode deskriptif kualitatif dengan tehnik analisis SWOT, IFAS dan EFAS, kuadran SWOT beserta Matriks SWOT. Hasil penelitian menggunakan tehnik analisis SWOT, didapatkan titik kordinat sumbu X (internal)= 3,34 dan sumbu Y (eksternal) =1,94 sehingga didapatkan bahwa posisi Restoran Happy Chappy Seminyak pada kuadran 1 (satu) yaitu mendukung strategi pertumbuhan agresif (Growth Oriented Strategy) yakini mempertimbangkan target pasar untuk wisatawan lokal mengingat dimasa Pandemi Covid-19 saat ini kunjungan WNA ke Bali sangatlah rendah. Berdasarkan matriks SWOT yaitu strategi SO (Strengths-Opportunites) Restoran Happy Chappy Seminyak dapat memperkuat pemasaran melalui digital marketing, memfokuskan promosi di sosial media, menambahkan promo-promo menarik dan tetap mengikuti protokol kesehatan CHSE (Cleanliness, Health, Safety, Environment). The entry of the covid-19 pandemic in indonesia on march 1 2020 had a negative impact on the tourism sector, some of the impacts of covid-19 included a decrease in income and many restaurants starting to close. Therefore, to be able to maintain restaurant sales, appropriate marketing strategies are needed and can be used during the covid-19 pandemic. In this research conducted at the happy chappy seminyak restaurant, it aims to find out alternative strategies that can be used during the covid-19 pandemic so that restaurants can meet sales targets. By examining the stp variables (segmenting, targeting, positioning) and the marketing mix to determine the company's external and internal conditions. Data collection techniques using interviews, observation questionnaires and documentation. Data analysis techniques used descriptive qualitative methods with swot, ifas and efas analysis techniques, the swot quadrants and the swot matrix. The results of the study using the swot analysis technique, obtained the coordinates of the x axis (internal) = 3.34 and the y axis (external) = 1.94 so it was found that the position of happy chappy seminyak restaurant is in quadrant 1 (one), which supports an aggressive growth strategy (growth oriented strategy) believes in considering the target market for local tourists, considering that during the current covid-19 pandemic, foreign visits to bali were very low. Based on the swot matrix, the happy chappy seminyak restaurant's so (strengths-opportunities) strategy can strengthen marketing through digital marketing, focus on promotions on social media, add attractive promos and adhere to the CHSE (cleanliness, health, safety, environment) health protocol.
Penerapan Standar Operating Procedure (Sop) Pramusaji Artadi, I Wayan Dedi; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.713

Abstract

Standar Operating Procedure (SOP) Pramusaji adalah panduan yang menjelaskan langkah-langkah dan prosedur yang harus diikuti oleh pramusaji dalam melaksanakan tugasnya dengan efisien dan konsisten agar memastikan kualitas pelayanan terbaik. Penelitian yang dilakukan di Sawah Terrace Restaurant, Hotel Mandapa, Bali ini bertujuan untuk mengetahui penerapan standar operational procedure (SOP) dari pelayanan pramusaji di Sawah Terrace Restaurant Mandapa, a Ritz-Carlton Reserve. Metode penelitian yang digunakan adalah penelitian kualitatif. Teknik sampling yang digunakan adalah Quota Sampling, dengan sampel yang digunakan yaitu 1 manajer restoran dan 5 waiter/waitress. Teknik pengumpulan data yang digunakan berupa kuesioner, wawancara, observasi, dan juga dokumentasi. Teknik analisis data yang digunakan yaitu deskriptif kuantitatif. Hasil penelitian menunjukkan bahwa pelaksanaan SOP pramusaji di Sawah terrace Restaurant dari 8 langkah dalam SOP terdapat empat SOP yang sudah dilakukan dengan baik oleh seluruh waiter/waitress yakni greeting the guest, taking order, clear up the table, dan farwell the guest. Sedangkan SOP yang belum dilakukan dengan baik antara lain escort and seat, present the menu, repeat order dan served the food. Standard Operating Procedure (SOP) for waiters is a guide that explains the steps and procedures that must be followed by waiters in carrying out their duties efficiently and consistently to ensure the best quality service. The research, which was conducted at the Sawah Terrace Restaurant, Mandapa Hotel, Bali, aims to determine the application of standard operating procedures (SOP) for serving waiters at Sawah Terrace Restaurant Mandapa, a Ritz-Carlton Reserve. The research method used is qualitative research. The sampling technique used was Quota Sampling, with the sample used being 1 restaurant manager and 5 waiters/waitresses. Data collection techniques used in the form of questionnaires, interviews, observation, and also documentation. The data analysis technique used is descriptive quantitative. The results showed that the implementation of the SOP for waiters at Sawah terrace Restaurant from 8 steps in the SOP there were four SOPs that had been carried out properly by all waiters/waitresses, namely greeting the guest, taking orders, clearing up the table, and farwell the guest. While SOPs that have not been implemented properly include escorts and seats, presenting the menu, repeating orders and serving the food.
Co-Authors A.A. Ayu Arun Suwi Arianty Amir, Firlie Lanovia Anak Agung Istri Putera Widiastiti Anita Swantari, Anita Antara, Ida Bagus Ketut Soma Arianty, A.A. Ayu Suwi Arianty, Anak Agung Ayu Arun Suw Arik Agustina Artadi, I Wayan Dedi Astawa, I Komang Jericho Oka Astuti, Ni Luh Gde Sari Dewi Cahyanti, Ni Komang Novitri Danuwangsa, Reyhan Dewi, I Gusti Ayu Melistyari Dewi, I Gusti Ayu Melisyari Dika Pranadwipa Koeswiryono, Dika Pranadwipa Effendie, Mahardhika Wijaya Febianti Febianti I Kadek Ariana, I Kadek I Made Darsana I Wayan Restu Suarmana, I Wayan Restu I Wayan Sukma Winarya Prabawa Jois , Ni Kadek Julia Kadek Ayu Ekasani Lolo, Stefanny Falia Mukha, I Kadek Muliadiasa, I Ketut Ni Made Ayu Natih Widhiarini Nitayani, Komang Tresia Oematan, Nanda Laurensia Pantiyasa, I Wayan Pramana, Made Ananda Ari Prasetya, Putu Wibby Purba, George Michael Carona Purnantara, I Made Hadi Putra, I Gede Seadityawan Putra, Kimberley Putri, Ni Luh Putu Indah Amertha Putri, Putu Renita Amelia Putriningsih, Desak Putu Erlita Putu Eka Wirawan Putu Ratih Pertiwi Putu Sabda Jayendra Ramantha, Ngakan Putu Gede Restiawan, I Gede Ferry Sanjaya, I Wayan Kiki Saputra, Enggar Dipayana Dwi Saputra, I Gusti Ngurah Agung Oka Saputra, I Made Wira Sari, Ni Kadek Yusnia Purnama Satria, I Kadek Rama Putra Semara, I Made Trisna Septiawan, I Kadek Yudik Setiawan, I Kadek Doni Sintyawati, Ni Wayan Suadnyan, I Wayan Sudarmawan, I Wayan Eka Suka, Gabriella Debora Ginting Tunjungsari, Komang Ratih Vinola Wangsa, I Wayan Kevin Ari Widada, Magdalena Cahyani Priyastika Ningsih Yama, I Ketut Satria Yanti, Ni Putu Eka