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Analysis Of Receiving Service Quality To Improve Employee Per-formance In The Kitchen & Housekeeping Department At Renais-sance Hotel Bali Uluwatu Resort & Spa Sukma Cahyana, I Kadek; Wendri, I Gusti Made; Sagitarini, Luh Linna
Jurnal Sains Terapan Pariwisata Vol. 7 No. 1 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i1.318

Purpose: Receiving services are the main thing in receiving and distributing materials. Therefore, the production of kitchen and housekeeping departments is very dependent on receiving, which may impact the performance of the employees themselves.Research methods: This research is quantitative, with primary data collected by questionnaires, observations, and document studies. Data was collected by distributing 30 questionnaires to kitchen and housekeeping employees. This study uses a multiple regression method where the dependent variable is employee performance, and the independent variable is service quality, which consists of 5 dimensions, namely tangible, reliability, responsiveness, assurance, and empathy.Results and discussion: Based on the results of the questionnaire using the t-test (partial test), the service quality variables that have a significant influence on the performance of kitchen and housekeeping employees are tangible, reliable, and assurance. At the same time, the variables of responsiveness and empathy do not have a significant effect on the performance of kitchen and housekeeping employees.Implication: Based on the f-test in examining the effect simultaneously, it shows that all variables of reliability, responsiveness, assurance, and empathy jointly affect the performance of kitchen and housekeeping employees.

Analysis Of Workload On Employee Performance In The Front Office Department At The Apurva Kempinski Bali Putradewa Yo, Komang Bagus; Winia, I Nyoman; Sagitarini, Luh Linna
Jurnal Sains Terapan Pariwisata Vol. 7 No. 3 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i3.337

Purpose: This study aims to determine whether or not there is and how much influence workload has on employee performance at the Front Office Department at The Apurva Kempinski Bali.Methods: This research is quantitative, with data collection methods obtained through observation, interviews, and questionnaires. This study uses 50 respondents with the technique of proportional stratified random sampling. The data were analyzed using quantitative techniques, namely simple linear regression analysis.Results and discussion: The results of this study indicate that there is a negative and significant influence of workload on employee performance, and the magnitude of the effect of workload on employee performance is 31.1%. Along with hotel development in Bali, competition between accommodations to attract tourists is inevitable. One of the strategies used to win the match is providing quality services resulting from employee performance.Implication: In the Apurva Kempinski Bali, especially in the Front Office Department, employee performance is still not optimal because employees are laid off during the pandemic, which requires employees to work multitasking, which increases the workload of employees.

Implementation of Green Product in Purchasing to Increase Environmental Awareness at Aston Canggu Beach Resort Nugraha, Dicky Dwi; Sagitarini, Luh Linna; Sari, I Gusti Agung Mas Krisna Komala
Journal of Business on Hospitality and Tourism Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The purchasing department is often said to be the buying center at the hotel company concerned. The purchasing department has a duty to ensure that the goods used for hotel operations do not damage the surrounding environment, currently environmental issues are important in economic development. The purpose of this study is to analyses the implementation of green products in purchasing at Aston Canggu Beach Resort and to analyse the relationship between the implementation of green products in an effort to increase environmental awareness at Aston Canggu Beach Resort. Methods of collecting data were observation, focus group discussions, questionnaires, documentation, and literature study. The data analysis method used is qualitative and quantitative methods, qualitative methods include several stages, namely data reduction, data presentation, and drawing conclusions, while quantitative research uses descriptive statistics. Indicators green product, including products that do not contain harmful elements when consumed, are made from environmentally friendly raw materials that provide recycling functionality, and products with production process technology used are environmentally friendly. While 1 indicator that has not been implemented is having efficiency in energy use, with the application of green products at Aston Canggu Beach Resort. It can increase environmental awareness as evidenced by the decrease in waste costs incurred by Aston Canggu Beach Resort.

Model Implementasi Tri Hita Karana Pada Finance Department Dalam Mendukung Green Hotel Di The Trans Resort Bali Aditya Wiguna, I Made; Darlina, Lien; Sagitarini, Luh Linna
Innovative: Journal Of Social Science Research Vol. 3 No. 6 (2023): 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.v3i6.6793

Penelitian ini bertujuan untuk mengetahui model implementasi Tri Hita Karana pada finance department dalam mendukung green hotel di The Trans Resort Bali. Adapun metode pengumpulan data yaitu dengan melakukan observasi, kuesioner, dokumentasi, wawancara dan focus group discussion. Metode analisis yang digunakan adalah deskriptif kualitatif dan deskriptif kuantitatif. Metode deskriptif kualitatif digunakan pada tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Sedangkan metode deskriptif kuantitatif melalui statistika deskriptif. Hasil analisis menunjukan bahwa finance department sudah mengimplementasikan 3 indikator Tri Hita Karana, diantaranya Parahyangan, Pawongan, dan Palemahan, dengan dibuktikan hasil rata-rata total persentase yaitu sebesar 66.03% yang artinya termasuk dalam kategori nilai yang tinggi. Sehingga dapat disimpulkan bahwa implementasi Tri Hita Karana sudah dilakukan dengan baik. Melalui implementasi tersebut dapat dibuat model implementasi Tri Hita Karana dalam mendukung green hotel dengan menghubungkan indikator Tri Hita Karana dengan indikator green hotel sehingga memperoleh hasil bahwa indikator Tri Hita Karana yang sudah diterapkan di finance department telah mendukung lima indikator green hotel atau 83% mendukung indikator green hotel. Sehingga melalui adanya implementasi Tri Hita Karana di finance department sudah mendukung green hotel di The Trans Resort Bali.

Implementation of Green Product in Purchasing to Increase Environmental Awareness at Aston Canggu Beach Resort Nugraha, Dicky Dwi; Sagitarini, Luh Linna; Sari, I Gusti Agung Mas Krisna Komala
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.382

The purchasing department is often said to be the buying center at the hotel company concerned. The purchasing department has a duty to ensure that the goods used for hotel operations do not damage the surrounding environment, currently environmental issues are important in economic development. The purpose of this study is to analyses the implementation of green products in purchasing at Aston Canggu Beach Resort and to analyse the relationship between the implementation of green products in an effort to increase environmental awareness at Aston Canggu Beach Resort. Methods of collecting data were observation, focus group discussions, questionnaires, documentation, and literature study. The data analysis method used is qualitative and quantitative methods, qualitative methods include several stages, namely data reduction, data presentation, and drawing conclusions, while quantitative research uses descriptive statistics. Indicators green product, including products that do not contain harmful elements when consumed, are made from environmentally friendly raw materials that provide recycling functionality, and products with production process technology used are environmentally friendly. While 1 indicator that has not been implemented is having efficiency in energy use, with the application of green products at Aston Canggu Beach Resort. It can increase environmental awareness as evidenced by the decrease in waste costs incurred by Aston Canggu Beach Resort.

Implementasi Green Marketing Mix Dalam Meningkatkan Hunian Kamar di Alam Ubud Villa Wahyuni, Dewa Ayu Mitha; Darlina, Lien; Sagitarini, Luh Linna
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.v5i2.18646

Perubahan isu lingkungan dan kesadaran untuk melindungi alam telah mendorong industri perhotelan untuk mengadopsi strategi pemasaran yang bertanggung jawab secara lingkungan. Salah satunya adalah green marketing mix, yang bertujuan untuk mengintegrasikan prinsip-prinsip keberlanjutan dalam semua aspek pemasaran. Penelitian ini bertujuan untuk menganalisis implementasi green marketing mix dalam meningkatkan hunian kamar di Alam Ubud Villa. Metode penelitian yang digunakan adalah metode analisis deskriptif kualitatif dan deskriptif kuantitatif. Metode deskriptif kualitatif digunakan pada tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Sedangkan metode deskriptif kuantitatif melalui statistika deskriptif. Teknik pengumpulan data dalam penelitian ini yaitu menggunakan observasi, wawancara, kuesioner, dokumentasi, studi pustaka dan focus group discussion. Informan dalam penelitian ini terdiri yaitu director of sales and marketing, senior sales manager, sales manager, assistant e-commerce manager, reservation supervisor, dan reservation. Hasil penelitian yang pertama yaitu Alam Ubud Villa sudah mengimplementasikan green marketing mix yang terdiri dari green product, green price, green place, dan green promotion dengan dibuktikan hasil rata-rata presentase yaitu sebesar 86% yang artinya masuk kedalam kategori sangat tinggi. Sehingga dapat disimpulkan bahwa implementasi green marketing sudah dilakukan dengan baik. Namun implementasi green promotion belum optimal khususnya pada promosi yang ditawarkan unik dan berbeda. Hasil penelitian berikutnya menunjukkan bahwa implementasi green marketing mix telah meningkatkan penjualan kamar dibandingkan sebelum menerapkan konsep ramah lingkungan.

MARKETING COMMUNICATION TO ENHANCE BRAND IMAGE AT HOTEL FAIRFIELD BY MARRIOTT BALI LEGIAN Dewi, Komang Tri Herlina; Sagitarini, Luh Linna; Armoni, Ni Luh Eka
JOURNAL OF SCIENCE AND SOCIAL RESEARCH Vol 8, No 3 (2025): August 2025
Publisher : Smart Education

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54314/jssr.v8i3.3628

This istudy aimed to explore how marketing communications are implemented at the Fairfield by Marriott Bali Legian Hotel and to analyze how these efforts influence the hotel's brand image. The research used a quantitative method through simple linear regression analysis, supported by a qualitative approach involving structured interviews. The findings show that the hotel has implemented its marketing communications strategy very effectively. In particular, the use of Instagram has generated strong engagement from followers on the official account, @fairfieldbalilegian. This is further supported by an increase in the account’s performance metrics, as measured using the website phlanx.com. Data analysis reveals that marketing communication plays i a significant i role i in enhancing i the hotel’s brand image. The simple regression analysis produced a constant value of 13.420 and a regression coefficient of 0.777, indicating that for every one-unit increase in marketing communication efforts, the brand image improves by 0.777 units. Furthermore, the coefficient of determination (R²) was found to be 0.794. This means that 79.4% of the hotel’s brand image is influenced by marketing communication activities, while the remaining i 20.6% is affected by other i factors

Analisis Room Service Menu Melalui Pendekatan Cost Margin Analysis (CMA) Di Hotel Le Meridien Bali Jimbaran Prasiwaka, I Nyoman Trias Budi; Darlina, Lien; Sagitarini, Luh Linna
Innovative: Journal Of Social Science Research Vol. 4 No. 6 (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.v4i6.17341

Penelitian ini menganalisis menu All day di room service Hotel Le Meridien Bali Jimbaran berdasarkan Pendekatan Cost Margin Analysis (CMA). Pendekatan Cost Margin Analysis (CMA) merupakan pendekatan yang menekankan pengendalian margin kontribusi dan harga pokok makanan. Tujuan penelitian ini : 1) Untuk mengetahui klasifikasi all day menu di room service Hotel Le Meridien Bali Jimbaran berdasarkan pendekatan Cost Margin Analisis (CMA). 2) Untuk mengetahui upaya-upaya yang dilakukan untuk meningkatkan margin kontribusi all day menu di room service Hotel Le Meridien Bali Jimbaran. Metode pengumpulan data yang digunakan adalah wawancara, dokumentasi dan observasi. Teknik analisis berupa deskriptif kuantitatif dengan pendekatan Cost Margin Analysis (CMA) dan deskriptif kualitatif. Hasil analisis menunjukkan bahwa dari 28 item menu terdapat 7 item menu berkategori prime, 3 item menu berkategori standards, 8 item menu berkategori sleepers dan 10 item menu berkategori problems. Upaya berikutnya yang harus dilakukan untuk meningkatkan margin kontribusi all day menu di room service Hotel Le Meridien Bali Jimbaran adalah mempertahankan kualitas makanan, menekan harga pokok makanan, meningkatkan promosi dan mengembangkan menu baru.

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