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Pengaruh Dimensi Kualitas Pelayanan Front Office Terhadap Kepuasan Tamu D’legon Villas Luxury Suwintari, I Gusti Ayu Eka; Jois , Ni Kadek Julia; Suarmana, I Wayan Restu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 12 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i11.1171

Abstract

Industri pariwisata dan perhotelan adalah sektor ekonomi yang penting di banyak negara, termasuk Indonesia. Pariwisata menjadi salah satu penyumbang devisa terbesar dan membuka banyak lapangan pekerjaan. Hotel dan villa sebagai bagian dari industri perhotelan memiliki peran signifikan dalam memberikan pengalaman menginap yang memuaskan bagi wisatawan. Kualitas pelayanan pada D’Legon Luxury Villas berdasarkan 5 variabel yaitu variabel tangible skor rata-rata sebesar 372,87 artinya tangible pada D’Legon Luxury Villas Baik. Variabel reliability skor rata-rata sebesar 373,5 artinya reliability pada D’Legon Luxury Villas Baik. Variabel responsiveness skor rata-rata sebesar 365,87 artinya responsiveness pada D’Legon Luxury Villas Baik. Variabel emphaty skor rata-rata sebesar 364,55 artinya emphaty pada D’Legon Luxury Villas Baik. Variabel assurance skor rata-rata sebesar 360,35 artinya assurance pada D’Legon Luxury Villas Baik. Berdasarkan hasil analisis data dapat disimpulkan pula bahwa tangible (X1), reliability (X2), responsiveness (X3), emphaty (X4) dan assurance (X5) secara simultan berpengaruh secara signifikan terhadap Kepuaan Tamu (Y) pada D’Legon Luxury Villas
The Impact Of Subak Rice Field Conversion On Socio-Economic Welfare And Environmental Sustainability In North Kuta District, Badung Regency Suwintari, I Gusti Ayu Eka; Prasetya, Putu Wibby
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 2 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i2.351

Abstract

Badung Regency, as the main tourism center in Bali, has experienced massive agricultural land conversion to meet the needs of tourism facilities. The area of rice fields decreased from 9,072 hectares in 2019 to around 8,024 hectares in 2022, with an average conversion rate of around 95 hectares per year. This phenomenon has had a significant impact on the welfare of local communities who have lost their livelihoods in the agricultural sector, even though they have gained short-term economic benefits from the sale of land. This study aims to analyze land conversion patterns and evaluate their impact on the economic, social, and cultural welfare of local communities. The research method uses a mixed approach, including literature studies, quantitative surveys of affected communities, stakeholder interviews, and satellite image-based spatial analysis. This study is expected to provide a comprehensive understanding so that land management can balance the needs of tourism development and the preservation of community and environmental welfare.
Analisis Pengembangan Akomodasi Wisata Homestay di Desa Kenderan, Kecamatan Tegalalang, Kabupaten Gianyar Suwintari, I Gusti Ayu Eka; Swantari, Anita; Wirawan, Putu Eka; Jayendra, Putu Sabda; Restiawan, I Gede Ferry
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1644

Abstract

This study aims to analyze the development of homestay tourist accommodation in Kenderan Village, Tegalalang District, Gianyar Regency. This study uses a qualitative approach. In this study, the data were analyzed and presented descriptively. The data collection used non-participant observation, structured interviews, literature studies, and document studies. The technique SWOT analysis used for data analysis. Based on the results of the research that has been done, it is evident that each homestay has strengths, weaknesses, opportunities and challenges in managing it. In general, the strength of these seven homestays is the strong family atmosphere which is characteristic of each form of homestay. Then there is a weakness of the seven homestays, namely inadequate management due to limited human resources. The existence of culture and nature that are still beautiful is an opportunity for the seven homestays in Kenderan Village. Therefore, it is necessary to utilize existing resources so that they can be used as the main factor that attracts the attention of tourists to settle down. Next, regarding the challenges, those are generally experienced by the seven homestays are increasingly fierce and growing market competition. Keywords: Homestay, Tourism Village, Management, SWOT Analysis
Penguatan Kompetensi Gastronomi Berbasis Bahan Pangan Lokal melalui Workshop dan Cooking Class bagi Masyarakat di Denpasar, Bali Astuti, Ni Luh Gde Sari Dewi; Wirawan, Putu Eka; Suwintari, I Gusti Ayu Eka; Widiastiti, Anak Agung Istri Putera; Putri, Putu Renita Amelia; Satria, I Kadek Rama Putra
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.1468

Abstract

This community service program is motivated by the limited gastronomic competencies of local communities in Denpasar, Bali, in utilizing local food resources innovatively while maintaining cultural value and economic competitiveness. Although Bali possesses rich culinary heritage and abundant local ingredients, their transformation into value-added gastronomic products remains suboptimal, particularly in terms of production skills, business management, and marketing strategies. The purpose of this program is to strengthen community capacity through an integrated approach involving gastronomic training, business management development, marketing enhancement, and cultural preservation. The methods applied include participatory workshops, hands-on cooking classes, business mentoring, and interactive educational sessions, supported by observation, discussion, and evaluation processes. The results indicate a significant improvement in participants’ knowledge and technical skills in processing local food ingredients into innovative and aesthetically appealing culinary products. In addition, participants demonstrated enhanced understanding of basic business management, including cost control, financial recording, and simple business planning, as well as improved ability to promote products using storytelling and digital media. The program also contributed to increasing community awareness of preserving local culinary heritage as part of cultural identity. In conclusion, the integrated approach combining gastronomic training, entrepreneurship development, and cultural education proves effective in strengthening community capacity, enhancing the economic value of local food, and supporting sustainable cultural preservation. This model has the potential to be replicated in other regions with similar local resource potential.
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