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All Journal Jurnal Pendidikan Bahasa WIDYA MANAJEMEN Jurnal Manajemen Pelayanan Hotel Jurnal Kepariwisataan dan Hospitalitas Widyadari : Jurnal Pendidikan Journal of Innovation Research and Knowledge Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Stilistika Jurnal Pengabdian Kepada Masyarakat SEWAGATI Jurnal Studi Perhotelan dan Pariwisata
Rinayanthi, Ni Made
Institut Pariwisata Dan Bisnis Internasional
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Kualitas Puding Berbahan Dasar Wortel Setiadi, Aldi; Rinayanthi, Ni Made
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.v3i6.812

Abstract

Tujuan dari penelitian Kualitas Puding Berbahan Dasar Wortel adalah ditujukan untuk melihat mutu puding wortel pada warna, tekstur, aroma serta melihat ketahanan di suhu lemari pendingin dan suhu ruang serta analisa biaya yang dibutuhkan dalam membuat puding berbahan dasar wortel. Pendekatan jenis data yang dipakai yaitu jenis data kuantitatif yang di uji oleh 21 panelis denan tes organoleptik, observasi serta analisis biaya. Hasil kajian ini dengan wujud kualitas puding berbahan dasar wortel adalah cukup enak dari segi rasa, cukup menarik dari segi warna , cukup lembut dari segi tektur dan terakhir cukup harum jika dipandang dari aroma. Dari hasil uji daya tahan puding wortel mampu bertahan di lemari pendingin selama lima hari dan dua hari di suhu ruang. Dari segi analisis biaya relative murah dalam pembuatan puding wortel mengahbiskan biaya Rp. 54.000.- karena bahan-bahan yang digunakan cukup terjangkau dan menghasilkan sebanyak 15 buah produk puding wortel. The purpose of the Carrot-Based Pudding Quality research is to determines the quality of carrot pudding in terms of taste, color, texture, aroma, then to determine durability at refrigerator temperature and room temperature and analyze how much it costs to make carrot-based pudding. The data type approach used was quantitative data type tested by 21 panelists with organoleptics tests, observation and so analysis. The results of this study in the form of quality carrot-based pudding are quite good terms taste, quite attractive in terms of color, quite soft terms texture and finally quite fragrant in terms of aroma. From the results of endurance tests, carrot pudding can survive in the refrigerator for five days and two days at room temperature. In terms of analysis, the relatively cheap cost in making carrot pudding costs Rp. 54,000.- because the ingredients used are quite affordable and produce as many as 15 pieces of pudding products.
Strategi Digital Marketing dalam Meningkatkan Penjualan di Restoran Poodak Jambi pada Era Pandemi Covid-19 Lay, Hanny Gisella Edy; Yani, Ni Wayan Mega Sari Apri; Rinayanthi, Ni Made
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.v3i8.846

Abstract

Penelitian ini membahas tentang strategi digital marketing dalam meningkatkan penjualan di restoran Poodak Jambi pada era Pandemi COVID-19. Penelitian ini memiliki tujuan yaitu untuk mengetahui seberapa besar potensi digital marketing mampu dalam meningkatkan penjualan di restoran Poodak Jambi pada masa era pandemi COVID-19. Jenis Teknik pengumpulan data menggunakan analisis SWOT, serta menggunakan matriks EFAS dan IFAS dalam mencari faktor internal maupun eksternal, kuadran SWOT yang bertujuan untuk mengetahui posisi perusahaan. Penelitian ini menggunakan metode pengumpulan data yaitu wawancara, observasi, penyebaran kuesioner dan dokumentasi restoran. Pengumpulan data menggunakan kuesioner yang dibagikan ke pelanggan dan karyawan. Pada penelitian ini ditemukan kekuatan pada restoran Poodak Jambi yakni promotion, place, people, process, physical evidence dan kelemahan terdapat pada indikator price dan product. Peluang yang dimiliki oleh Restoran Poodak Jambi ialah jumlah kompetitor tidak banyak, ekspansi restoran, banyak restoran yang tutup akibat pandemi dan platform pesan antar online sebagai sarana pemesanan selama Pandemi. Selain peluang juga ditemukan ancaman yaitu jumlah penggemar durian yang tidak banyak, persediaan durian yang bergantung pada musim, peraturan pemerintah dan pelanggan yang memilih restoran lain dari restoran Poodak Jambi. Hasil penelitian dengan analisis SWOT yang didapat terletak pada titik koordinat sumbu X (internal) = 1,49 dan sumbu Y(eksternal)= 0,22 sehingga dari hasil tersebut restoran Poodak Jambi berada di kuadran I, yakni mendukung strategi agresif. This research discusses digital marketing strategies in increasing sales at the Poodak Jambi restaurant during the COVID-19 pandemic era. The purpose of this study is to find out how much digital marketing has the potential to increase sales at the Poodak Jambi restaurant during the COVID-19 pandemic era. Data collection techniques is using SWOT analysis, and using EFAS and IFAS matrices to searching for internal and external factors, using the SWOT quadrant to knowing the company’s position. Data collection methods using questionnaires distributed to customers and employees. In this study, the strengths of the Poodak Jambi restaurant were found, in promotion, place, people, physical evidence aspects and weaknesses in price and product indicators. Opportunities that the Poodak Jambi restaurant has is that there are not many competitors, restaurant expansion, many restaurants are closed due to the pandemic and online delivery platforms as a online delivery service during the pandemic. In addition to opportunities, threats were also found on the low number of people like durian, durian supplies is deppend on the season, government regulations and customers choosing other restaurants than Poodak Jambi restaurant. The results of the research with SWOT analysis obtained are located at the coordinates of the X (internal) = 1,49 and the Y (external) = 0,22. So that from these results the Poodak Jambi restaurant is located in quadrant I which means supports an aggressive strategy.
Analisis Green Restaurant pada Pool and Beach Restaurant Pradnyan, Made Satya; Widhyadanta, I Gede Dirga Surya Arya; Rinayanthi, Ni Made
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.876

Abstract

Green Restaurant Association (GRA) merupakan pedoman dalam penerapan Green Restaurant di United State of America yang telah berdiri sejak tahun 1990, Peran GRA sangat penting dalam mempelopori gerakan Green Restaurant di dunia perindustrian, yang bertujuan untuk menghijaukan operasional dengan menggunakan standar sertifikasi. Pool and Beach Restaurant di Faena Hotel Miami Beach yang melalui observasi awal memiliki potensi dan sangat menarik untuk diteliti dalam meraih Green Restaurant. Penelitian ini dilakukan di Faena Hotel Miami Beach dengan teknik pengumpulan data melalui wawancara yang mendalam dengan pihak-pihak hotel yang menguasai bidangnya, observasi/pengamatan, dan dokumentasi, yang dianalisis dengan teknik analisis deskriptif kualitatif. Hasil penelitian dari 7 indikator utama yaitu: Energy, Water Efficiency, Waste Reduction & Recycling, Reusables & Environmentally Preferable Disposables, Chemicals & Pollution Reduction, Building Materials, dan Sustainable Food, yang masing-masing memiliki sub-indikator sehingga menjadi 13 indikator menunjukan bahwa 82% Sesuai dengan indikator dan 18% Tidak Sesuai dengan indikator GRA. The Green Restaurant Association (GRA) is a guideline in implementing Green Restaurant in the United State of America which has been established since 1990. GRA's role is very important in pioneering the Green Restaurant movement in the industrial world, which aims to green operations by using certification standards. Pool and Beach Restaurant at Faena Hotel Miami Beach which through observation has potential and is very interesting to research in achieving Green Restaurant. This research was conducted at the Faena Hotel Miami Beach with data collection techniques through in-depth interviews with hotel parties who master their fields, observation, and documentation, which were analyzed using qualitative descriptive analysis techniques. The result is researched with 7 main indicators, they are: Energy, Water Efficiency, Waste Reduction & Recycling, Reusables & Environmentally Preferable Disposables, Chemicals & Pollution Reduction, Building Materials, and Sustainable Food, each of which has sub-indicators there are 13 indicators in total, showing that 82% In accordance and 18% Not in accordance with the indicators of GRA.
Dampak Kepemimpinan serta Lingkungan Kerja sebagai Faktor Pembentuk Kinerja Karyawan Daily Worker Dewi, Kadek Nirmala; Parwati, Komang Shanty Muni; Rinayanthi, Ni Made
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.953

Abstract

Tujuan dari penelitian ini adalah untuk melihat dampak kepemimpinan serta lingkungan kerja akan kinerja karyawan daily worker di The Oberoi Beach Resort Bali. Sampel yang dambil untuk penelitian ini adalah 50 responden. Hasil penelitian memperlihatkan secara parsial kepemimpinan berdampak signifikan terhadap kinerja daily worker dengan signifikansi 0,016 tidak lebih dari 0,05. Lingkungan kerja berdampak signifikan terhadap kinerja daily worker dengan nilai signifikansi 0,000 tidak lebih dari 0.05. Serta secara simultan kepemimpinan serta lingkungan kerja berdampak signifikan terhadap kinerja karyawan daily worker dengan nilai signifikansi 0,000 tidak lebih dari 0.05. kepemimpinan serta lingkungan kerja berperan sebesar 64,5% terhadap kinerja daily worker. The purpose of this study is to examine the impact of leadership and work environment on the performance of daily worker employees at The Oberoi Beach Resort Bali. The sample size for this study was 50 respondents. The research findings show that leadership has a significant partial impact on the performance of daily worker employees, with a significance value of 0.016, which is less than 0.05. The work environment has a significant impact on the performance of daily worker employees, with a significance value of 0.000, which is less than 0.05. Furthermore, leadership and work environment have a significant simultaneous impact on the performance of daily worker employees, with a significance value of 0.000, which is less than 0.05. Leadership and work environment account for 64.5% of the variation in daily worker performance.
Pengaruh Kualitas Pelayanan dan Fasilitas terhadap Kepuasan Pelanggan di Koral Restaurant The Apurva Kempinski Calvin Valentino Moehianto; Made Arya Astina; Ni Made Rinayanthi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 8 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i8.1065

Abstract

Mencapai kepuasan tamu merupakan suatu tujuan utama bagi perusahaan. Untuk mencapai kepuasan pelanggan, perusahaan juga harus menyediakan kualitas pelayanan dan fasilitas yang baik kepada tamu. Namun, tidak jarang perusahaan masih banyak mengalami masalah- masalah dengan hal tersebut. Penelitian ini bertujuan untuk menjelaskan pengaruh fasilitas dan kualitas layanan terhadap kepuasan tamu di Restoran Koral The Apurva Kempinski. Lokasi penelitian di Koral Restoran The Apurva Kempinski yang dilakukan April 2023. Teknik penelitian yang digunakan adalah metode penelitian kuantitatif. Pada penelitian ini menggunakan metode sampling kuota dengan mengambil sampel sebanyak 60 responden. Metode analisis data yang digunakan dalam penelitian ini adalah analisis instrumen penelitian yang terdiri dari uji validitas, uji reliabilitas, uji analisis regresi linier berganda dan uji asumsi klasik. Hasil penelitian menunjukan bahwa kualitas pelayanan dan fasilitas secara simultan berpengaruh positif signifikan terhadap kepuasan tamu, kualitas layanan berpengaruh positif signifikan secara parsial terhadap kepuasan tamu, dan fasilitas berpengaruh positif signifikan secara parsial terhadap kepuasan pelanggan. Besarnya pengaruh fasilitas dan kualitas layanan terhadap kepuasan pelanggan adalah 23,9%. Dari penelitian ini disarankan dalam meningkatkan kepuasan pelanggan diharapkan lebih memperhatikan kualitas pelayaan yang diberikan, dengan melakukan pelatihan secara berkala, sehingga ada peningkatan dari kualitaas pelayanan yang diberikan kepada tamu. Selain itu, pihak Koral Restoran hendaknya selalu merawat dan meningkatkan fasilitas yang ada agar memaksimalkan kepuasan pelanggan Achieving guest satisfaction is a main goal for the company. To achieve guest satisfaction, companies must also provide good service quality and facilities to guests. However, many companies still experience many problems with this. This study aims to explain the effect of service quality and facilities on guest satisfaction at the Koral Restaurant The Apurva Kempinski. The research location was at the Koral Restaurant The Apurva Kempinski which was conducted at April 2023. The research technique used was a quantitative research method. In this study using the quota sampling method by taking a sample of 62 respondents. The data analysis method used in this study is the analysis of research instruments consisting of validity test, reliability test, multiple linear regression analysis test and classical assumption test. The results showed that service quality and facilities simultaneously had a significant positive effect on guest satisfaction, service quality had a partially significant positive effect on guest satisfaction, and facilities had a partially significant positive effect on guest satisfaction. The magnitude of the influence of service quality and facilities on guest satisfaction is 29,3%. From this research it is suggested that in increasing guest satisfaction it is expected to pay more attention to the service quality provided, by conduct a regular training, so there will be improvement in the service quality to the guest. In addition, the Koral Restaurant should always maintain and improve the facility to achieve maximum guest satisfaction.
PELATIHAN LITERASI KATA STAYCATION SEBAGAI IKLAN PROMOSI AKOMODASI PARIWISATA Ni Made Rinayanthi
Sewagati Vol. 2 No. 2 (2023): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v2i2.3408

Abstract

This article analyzes the trend of using the word "staycation" through Bali hotel advertisements on Instagram. Staycation, which is a combination of the words "stay" and "vacation," refers to the concept of spending vacation time in the city or near where one lives. In this article, we use data from hotel advertisements in Bali posted on the Instagram platform to understand trends and patterns in the use of the word staycation. The research method used is descriptive qualitative by analyzing the content of hotel advertisements that use the word staycation in the text or ad description. The author collects and analyzes a number of Balinese hotel advertisements posted on their official Instagram accounts. The main focus of the analysis is to identify how often the word staycation is used, how the word is paired with the visual elements of the ad, and the context and marketing strategies associated with the use of the word. The results of the analysis show that the use of the word staycation in Bali hotel advertisements on Instagram has increased significantly in the last few years. This shows a growing trend among tourists who are looking for a relaxing and comfortable holiday experience without having to travel far from where they live. The use of the word staycation in these advertisements is usually reinforced by attractive visuals depicting pampering hotel facilities, beautiful swimming pools, and delicious food served on site.
SUSTAINABLE SOLUTIONS: GREENHOST LEADING THE INDUSTRIAL DAY 6.0 CHARGE Utik Kuntariati; Luh Eka Susanti; A. A. A. Arun Suwi Arianty; Putu Dian Yuliani Paramita; Ni Made Rinayanthi; I Wayan Suadnyana
Sewagati Vol. 3 No. 1 (2024): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v3i1.3767

Abstract

Sustainable Solutions: Greenhost Leading the Industrial Day 6.0 Charge" aims to promote sustainability in the accommodation sector, particularly through the implementation of green practices in hotels and other lodgings. This article presents the methodology and outcomes of a community engagement initiative conducted at the International Institute of Tourism and Business. Through collaborative efforts, including needs assessment, joint action planning, training sessions, environmental assessments, and program development, the project aimed to enhance awareness and adoption of eco-friendly practices. Key findings highlight the importance of collaboration, tailored training, and targeted environmental assessments in advancing sustainability goals in the accommodation industry.
DAMPAK METODE KONTEKSTUAL TERHADAP KEMAMPUAN MENULIS KARYA ILMIAH TEKS ARTIKEL KONSEPTUAL Rinayanthi, Ni Made
Stilistika : Jurnal Pendidikan Bahasa dan Seni Vol. 14 No. 1 (2025): Stilistika: Jurnal Pendidikan Bahasa dan Seni
Publisher : Program Studi Pendidikan Bahasa Indonesia dan Daerah Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59672/stilistika.v14i1.5530

Abstract

Problematika kompetensi literasi akademik mahasiswa pariwisata menuntut inovasi pedagogis yang responsif terhadap karakteristik disiplin ilmu terapan. Riset ini bertujuan menganalisis dampak implementasi metode kontekstual terhadap akselerasi kemampuan menulis karya ilmiah mahasiswa pariwisata. Menggunakan desain Penelitian Tindakan Kelas model Kemmis-McTaggart dengan subjek 22 mahasiswa semester dua Institut Pariwisata dan Bisnis Internasional, penelitian dilaksanakan dalam dua siklus mencakup perencanaan, pelaksanaan, observasi, dan refleksi. Pengumpulan data melalui triangulasi observasi partisipatif, penilaian produk tulisan menggunakan rubrik analitik, dan wawancara mendalam. Temuan menunjukkan eskalasi signifikan rerata skor kemampuan menulis dari 2,10 menjadi 3,36 atau meningkat 60 persen dengan ketuntasan belajar mencapai 81,82 persen. Dimensi analisis-sintesis literatur mengalami amplifikasi tertinggi sebesar 67,69 persen. Pembelajaran kontekstual yang mengintegrasikan fenomena industri pariwisata kontemporer, scaffolding terstruktur, dan peer-review kolaboratif terbukti efektif mentransformasi kompetensi literasi akademik sekaligus meningkatkan motivasi dan persepsi mahasiswa terhadap relevansi penulisan ilmiah dengan pengembangan profesional mereka.
Co-Authors A. A. A. Arun Suwi Arianty Astina, Made Arya Benita, Maria Ivana Budiantara, I Kadek Calvin Valentino Moehianto Darmayanti, Ni Komang Ari Denok Lestari Devi, Dewa Ayu Candra Dewi, Kadek Nirmala Dewi, Ni Putu Ayu Padma Dewi, Ni Wayan Diah Suarniti Eka Sudarmawan, I Wayan Febianti Febianti Fransisca , Fransisca Gde Artawan GEDE SIDI ARTAJAYA . Handoko, Jorgy I Gede Putu Widarmana I Nengah Martha Iriani, Dian Setiawati Kadek Ayu Ekasani Koerniawaty , Francisca Titing Lanovia Amir, Firlie Lay, Hanny Gisella Edy Luh Eka Susanti Mudara, I Made Bayu Ni Luh Putu Intan Nirmalasari Ni Wayan Rena Mariani Nixon , Michael Pantiyasa, I Wayan Paramita, Putu Dian Yuliani Paramitha, Putu Dian Yuliani Parwati, Komang Shanty Muni Pradnyan, Made Satya Putra , I Putu Andika Pratama Setiadi, Aldi Suadnyana, I Wayan Supit, Enrico Suryajaya, I Gede Octa Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Utik Kuntariati Widhyadanta, I Gede Dirga Surya Arya Wijaya, I Putu Agung Surya Wiyanto , Verrel Geraldy Yani, Ni Wayan Mega Sari Apri