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Analysis of Tourism Potential and Marketing Integration in Mundeh Kangin Village Sengkey, Fenny; Osin, Rosvita Flaviana
Jurnal Manajemen Pelayanan Hotel Vol 8 No 1 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/080120

The purpose of this research is to determine the tourism potential of Mundeh Kangin village, and howmarketing integration is carried out in Mundeh Kangin village, so that a suitable strategy can be implementedin the future. This research uses a qualitative descriptive approach with data collection techniques in the formof direct observation, interviews and document study. In-depth interviews with informants, namely the headof Mundeh Kangin Village, the tourism awareness group and the Farmer's group of Mundeh Kangin village. Thescope of the problem discussed in this research is regarding the potential and marketing mix of Mundeh KanginVillage as a pioneering tourism village in Tabanan Regency. Based on the results of internal, external andinteractive marketing research in Mundeh Kangin village, Tabanan, several key points can be concluded namelyLocal product potential, External communication challenges, and Role of Interactive marketing has beenidentified as a potential strategy to overcome challenges in external marketing. By involving the communitydirectly through social media, community events, interactive content, and collaboration with local influencers,interactive marketing is able to increase engagement and awareness about local products in Mundeh KanginTabanan village.Keywords: Tourism potential, integration, marketing

Analysis of the Menus' Factors that are Influential in Determining the Marketing Mix : an Empirical Study on Mawar Saron Restaurant in Puri Saron Hotel Seminyak - Bali Sengkey, Fenny; Osin, Rosvita Flaviana
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070113

In the global tourism sector, food and beverage menus no longer play a supporting role. In contrast, food occupies a central position both in determining tourists' decision-making to travel and vacation experiences. The purpose of this study was to determine the level of popularity of the menu and the profit level of the menu at Mawar Saron Restaurant. In addition, this study also aims to determine what marketing strategies are appropriate to use to increase sales results according to the menu category. The data analysis technique used in this study is the engineering menu analysis technique which consists of 12 steps. The results of research on the Mawar Saron Restaurant in Puri Saron Seminyak can be seen that 32% or 16 menu items of the entire ala carte menu offered belong to the star menu class (popular and profitable), 26% or 13 menu items belong to the Plowhorse menu class (popular but unprofitable). ) and 20% or 10 menu items belong to the Puzzle menu class (less popular but profitable). While 22% or 11 menu items belong to the Dog menu class (less popular and less profitable). Management policies implemented in increasing food sales are maintaining food quality and price for the star group, increasing food quality and selling price of food for the plowhorse group, improving food raw materials so as to reduce food prices for the puzzle group and evaluating materials, services, promotions and food prices for the dog category. Keywords: Menu popularity, Food Cost, Margin Contribution

THE ROLE OF WOMEN IN PROTECTING THE VILLAGE AND RURAL TOURISM IN TIMPAG VILLAGE Suryawati, Dewa Ayu; Pertiwi Dewi, Si Putu Agung Ayu; Osin, Rosvita Flaviana; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 5 No 2 (2021): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.050202

The area of Timpag Village , Tabanan Regency is very potential to be developed. This village has interesting natural characteristics, unique social and cultural life. In its development, it is necessary to pay attention to the existence of the role of woman. The purpose of this study was to determine the role of women in protecting villages and tourist villages in Timpag village. This research is a type of qualitative research that uses data collection techniques with direct observation to the research location (observation), in-depth interviews, distributing questionnaires, and using literature studies. This study looks at the involvement of women in tourism activities, political empowerment motivates, social empowerment, economic empowerment. Women in the Timpag village not only gain economic benefits but also foster a sense of pride in their local culture. The women in Timpag village are actively involved in the Family Welfare Development group, which is a community organization that empowers women to participate in Indonesia's development. Keywords: Role, Woman, Timpag Village

ANALISIS MENU SERTA KAITANNYA DENGAN STRATEGI BAURAN PEMASARAN PADA LOLOAN RESTAURANT KUTA-BALI Suarthana, Jimmy Harry Putu; Osin, Rosvita Flaviana; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 4 No 1 (2020): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.040102

Tujuan dari penelitian ini adalah untuk mengetahui bagaimana keadaan menu yang dimiliki restoran Loloan, apakah mempunyai tingkat popularitas yang tinggi dan keuntungan yang tinggi pula atau malah sebaliknya. Dengan mengetahui keadaan menu maka dapat diklasifikasi menu tersebut, kemudian dapat ditentukan strategi bauran pemasaran yang akan digunakan oleh perusahaan. Dalam penelitian ini menggunakan data kualitatif bersumber dari wawancara dan dokumentasi serta data kuantitatif yaitu data-data yang berupa informasi dan angka-angka dari data intern dan ekstern. Data ini dikumpulkan dan diolah dengan teknik analisis menu engineering. Hasil dari penelitian ini menunjukan bahwa diantara 47 jenis makanan yang diteliti di Loloan Restoran, 19 jenis makanan atau 40% tergolong menu Star, dan tindak lanjut dari menu ini adalah mempertahankan kualitas produk, harga dan distribusi. 13 jenis makanan atau 28% tergolong kelompok plow horse, tindak lanjut dari kelompok menu ini adalah mempertahankan kualitas produk dan menaikkan harga secara perlahan sesuai dengan permintaan konsumen. 7 jenis makanan atau 15% tergolong puzzle, tindak lanjut dari kelompok menu ini adalah meningkatkan kualitas produk baik dari segi rasa atau penampilan makanan, meninjau kembali harga jual agar bisa menarik perhatian konsumen. 8 jenis makanan atau 19% tergolong kelompok Dog, tindak lanjut dari kelompok ini adalah mengevaluasi menu baik dari segi bahan, rasa, pengolahan dan harga, megganti menu dengan menu lain yang mengarah kepada menu Star walaupun bahan dasarnya sama atau menghapus menu ini dari daftar makanan. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas The purpose of this study was to determine how the menu owned by Loloan restaurant, does it have a high level of popularity and high profits as well. By knowing the state of the menu, the menu can be classified, then the marketing mix strategy that can be used by the company can be determined. In this study using qualitative data sourced from interviews and documentation and quantitative data is data in the form of information and figures from internal and external data. This data is collected and processed using menu engineering analysis techniques. The results of this study indicate that among the 47 types of food studied at Loloan Restaurant, 19 types of food or 40% are classified as Star menu, and the follow-up of this menu is to maintain product quality, price and distribution. 13 types of food or 28% belong to the plow horse group, the follow up of this menu group is to maintain product quality and raise prices slowly according to consumer demand. 7 types of food or 15% classified as puzzle, the follow up of this menu group is to improve the quality of the product both in terms of taste or appearance of the food, reviewing the selling price in order to attract the attention of consumers. 8 types of food or 19% belong to the Dog group, the follow up of this group is evaluating the menu in terms of ingredients, taste, processing and price, replacing the menu with another menu that leads to the Star menu even though the basic ingredients are the same or removing this menu from the food list. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas

PENGARUH SERVICE PERFORMANCE TERHADAP NILAI SEKOLAH KEPUASAN DAN LOYALITAS PELAJAR PADA SMK PARIWISATA TRIATMA JAYA TABANAN Anggayani, Ni Wayan; Osin, Rosvita Flaviana
Jurnal Manajemen Pelayanan Hotel Vol 1 No 1 (2017): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Tujuan penelitian ini adalah untuk menguji dan menganalisis pengaruh service performance terhadap nilaisekolah, kepuasan dan loyalitas pelajar. Permasalahan penelitian ini adalah â€œApakah service performanceberpengaruh terhadap nilai sekolah, kepuasan dan loyalitas pelajar?â€. Data dikumpulkan dengan caramenyebarkan kuesioner kepada 89 siswa pada kelas X, XI, XII di SMK Pariwisata Triatma Jaya Tabanan.Hasil penelitian membuktikan bahwa service performance berpengaruh terhadap nilai sekolah dankepuasan pelajar. Akan tetapi nilai sekolah tidak mampu meningkatkan kepuasan pelajar. Namun nilaisekolah berpengaruh terhadap loyalitas pelajar. Sementara itu kepuasan pelajar tidak mampumempengaruhi loyalitas pelajar. Hasil penelitian di atas menunjukkan bahwa hubungan yang erat antaraservice performance, nilai, kepuasan dan loyalitas. Dimana service performance memengaruhi kepuasanpelajar yang kemudian kepuasan pelajar tersebut akan berlanjut kepada loyalitas pelajar. Denganmemberikan value yang baik kepada pelajar, maka akan berdampak positif terhadap loyalitas pelajar.Apabila faktor-faktor tersebut dapat bersinergis dengan baik, maka SMK Pariwisata Triatma JayaTabanan akan mampu mempertahankan eksistensinya.

Application of the Sad Kerthi Concept in Developing Marine Tourism Area on the Blue Economy in Karangasem Regency Osin, Rosvita Flaviana; Putra, I Nyoman Darma; Sudiarta, I Nyoman; Sari, Ni Putu Ratna
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 7 No. 1 (2025): February-Juli
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v6i2.235

This study presents a problem statement by exploring the application of the Sad Kerthi concept in the development of a marine tourism area in Karangasem Regency, Bali, with a focus on blue economy principles. The Sad Kerthi, deeply rooted in Balinese Hindu local wisdom, emphasizes the preservation of six sacred elements: Atma (soul), Segara (ocean), Danu (lake), Wana (forest), Jagat (earth), and Jana (human). The challenge lies in applying the blue economy approach to optimize the sustainable and wise utilization of marine resources while maintaining ecosystem balance and enhancing local community welfare. By aligning with Blue Economy principles, which advocate for the sustainable use of ocean resources for economic growth, the study underscores the potential of integrating traditional wisdom with modern economic models. The research indicates a methodology that utilizes a qualitative approach, conducting in-depth interviews with experts from governmental and cultural sectors, as well as academic and research programs that incorporate these values of local wisdom. The main findings indicate that local wisdom and the blue economy are interdependent, mutually strengthening each other in the quest for sustainable development. Local wisdom serves as a cornerstone for sustainable practices, cultural values, and community involvement, which can significantly enhance the effectiveness of the Blue Economy framework. The main conclusions of this research contribute to the discussion on sustainable tourism by illustrating the effectiveness of a culturally rooted approach to achieving both environmental and economic sustainability.

Tourism Development Strategy in Mundeh Kangin Village Sub District Selemadeg Barat, District Tabanan Bali Sengkey, Fenny; Osin, Rosvita Flaviana
Jurnal Manajemen Pelayanan Hotel Vol 7 No 2 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070224

Mundeh Kangin Village has natural resource potential that can be developed into agrotourism. The MundehKangin Village farmer group transformed the village into a durian village. The unique nature and culture attracttourists to visit the village. In improving the quality of tourism, of course there needs to be an effective strategyso that the tourism ecosystem in Mundeh Kangin Village can become a leading tourism destination in TabananRegency, Bali. The focus and aim of this research is to formulate a development strategy for Mundeh KanginVillage. Using the SWOT analysis method (Strength, Weakness, Opportunities, Threats) in analyzing thestrategic environment in the management of Tourism Villages. This research uses a qualitative research typeusing sources from Mundeh Kangin Village, namely the village head (perbekel), the Tourism Awareness Group(POKDARWIS) and farmer groups. Based on the IFE and EFE matrix tables, the total weighted scores are 2.75and 3.12. This shows that agrotourism in Mundeh Kangin Village is relatively strong in overcoming weaknessesand taking advantage of existing opportunities to overcome threats. The internal strategic factor in MundehKangin Village which is the main strength is that it is one of the horticultural commodities which has reachednational and international markets and the garden products in the form of local fruits such as durian, salak,buni, chocolate, coffee, coconut, porang grow abundantly in Mundeh Kangin Village 0.64, while the mainweakness is capital and infrastructure which is still lacking with a total value of 0.33. The external strategicfactor in the development of Mundeh Kangin village which is the main opportunity is the lifestyle of the peoplewho want to return to nature with a value of 0.57, while the main threat faced is the unpredictable climate witha value of 0.30. The research results show that the strategy that can be used by Mundeh Kangin Village is aGeneric expansion strategy. Meanwhile, Strategy variations are, concentric diversification, market penetration,market and product development and backward integration.Keywords: SWOT analysis, development, tourist villages

ANALISIS MENU UNTUK MENENTUKAN STRATEGI BAURAN PEMASARAN PADA BUNUT CAFÃ‰ DI HOTEL WHITE ROSE LEGIAN KUTA Suryawati, Dewa Ayu; Osin, Rosvita Flaviana
Jurnal Manajemen Pelayanan Hotel Vol 3 No 1 (2019): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Perkembangan industri pariwisata baik berupa hotel, restoran, dan tempat-tempat rekreasi lainnya turut mengiringi perkembangan pariwisata di Bali. Banyaknya industri pariwisata yang berkembang khususnya restoran, menimbulkan persaingan semakin ketat. Semua pelaku industri restoran menginginkan pertumbuhan dan perkembangan dalam usahanya. Untuk mencapai tujuan tersebut, salah satu yang bisa dilakukan adalah menganalisis menu yang dijual untuk menentukan strategi bauran pemasaran sehingga dapat mencapai keuntungan yang diinginkan secara optimal. Tujuan dari penelitian ini adalah untuk mengetahui dan memaparkan tingkat popularitas dari menu aâ€™la carte untuk lunch dan dinner serta menentukan strategi buaran pemasaran apa yang harus diambil oleh pihak manajemen hotel.Dalam penelitian ini digunakan data kualitatif dan kuantitatif yaitu data-data yang berupa informasi dan angka-angka dari data intern dan ekstern. Data ini dikumpulkan dan diolah dengan teknik analisis menu engineering. Hasil dari penelitian ini menunjukan bahwa dari keseluruhan aâ€™la carte menu yang ditawarkan pada Bunut CafÃ© dari 74 makanan , 29,73% atau 22 item tergolong menu Star (popular dan menguntungkan), 25.68% atau 19 item menu tergolong kelas menu Plowhorse (popular tetapi tidak menguntungkan), 28.38% atau 21 item tergolong kelas menu Puzzle (tidak popular tetapi menguntungkan), 16.22% atau 12 item tergolong kelas menu Dog (tidak popular dan tidak menguntungkan). Kata kunci: Analisis Menu, Strategi, Bauran Pemasaran

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