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Green Practice Leading to Green Hotel at Clay Craft Restaurant, Renaissance Bali Uluwatu Resort & Spa Saputra, Kadek Vandy Darma; Sari, I Gusti Agung Mas Krisna Komala; Triyuni, Ni Nyoman
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

Implementing green hotel is very important to protect environment. One of each department that implements green practice in this hotel is the beverage & food department, However, in practice, Clay Craft Restaurant has not been maximized in the application of green practice regarding green practice. The research work was conducted to analyses the implementation of green practice at Clay Craft Restaurant and green practice lead to green hotel at Renaissance Bali Uluwatu Resort & Spa. The variables used are green practice and green hotel. The total key persons are five. Data collection method used are interview, documentation, questionnaires. Data analysis technique used are descriptive qualitative and descriptive statistics. The implementation of green practice has a percentage value of 79,17 percent. Consist of, Green Food (100,00 percent), Green Action (87,50 percent), andGreen Donation (50,00 percent). Green Practice lead to the Green Hotel show an percentage value of 79,22 percent.Clay Craft Restaurant should improve the implementation of Green Practice to all indicators, especially the green donationand green action.

Implementation of marketing mix strategy to increase room occupancy during covid-19 pandemic at the kayon jungle resort Putri, Ni Made Rian Juniari; Aryana, I Nyoman Rajin; Komala Sari, I Gusti Agung Mas Krisna
Journal of Business on Hospitality and Tourism Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

This research was conducted to know the strengths, weaknesses, opportunities, and threats of The Kayon Jungle Resort during Covid-19 pandemic, business position in IE (Internal – External) matrix, and to find the marketing strategies that can be implemented to increase room occupancy at The Kayon Jungle Resort during Covid-19 Pandemic. Data collection methods that were used in this research were interviews, observation, and questionnaires. Data analysis techniques were descriptive qualitative analysis, SWOT Analysis, IFAS matrix, EFAS matrix, and IE matrix. The sample in this research used 7 people from Sales and Marketing Department employees, Resort manager, and General Manager of The Kayon Jungle Resort. The results of this research showed 15 internal factors become strengths and 5 internal factors become weaknesses. On the other hand, there were 5 external factors that were opportunities, and 4 external factors become threats. The results of the IE Matrix showed that the position of the company was in the growth strategy (cell II). SWOT analysis produced 9 alternative strategies to increase room occupancy during Covid-19 pandemic at The Kayon Jungle Resort.

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.

Analysis of satisfaction levels of the business and industrial world on the quality of graduates of the tourism department politeknik negeri bali Sari, I Gusti Agung Mas Krisna Komala; Kanah, Kanah; Sadguna, I Gde Agus Jaya
Journal of Business on Hospitality and Tourism Vol 8, No 1 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The purpose of this study was to analyse the satisfaction of graduates of Tourism Department Politeknik Negeri Bali. The source of data comes from the results of the questionnaire distributed to 72 companies as using Slovins’ technique, using the technique probability sampling with simple random sampling. The method of analysis was used the Importance Performance Analysis (IPA) technique with step validity test, reliability test, Importance Performance Analysis and measure Consumer Satisfaction Index. The satisfaction level of the graduates of the Tourism Departement Politeknik Negeri Bali was divided into two attributes, namely soft skill and hard skill consisting of 20 variables with the value of all positive gaps that show into 4 quadrants. The attribute in the III quadrant is GPA > 3.0 (Q20). To the value of Customers Satisfaction Index was 92.81% for soft skills and 93.43% for hard skills. It is categorized very satisfactorily.

Implementation of Green Service Innovation at Food & Beverage Department Beach Resort & Spa Putra, I Ketut Adi Bagaskara; Sari, I Gusti Agung Mas Krisna Komala; Mataram, I Gusti Agung Bagus
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.381

Food & beverage department service has a very important role in a hotel, because the good and bad of the service will affect the level of popularity of the hotel. During the delivery of excellent quality service will create high value, which can create customer satisfaction. The purpose of this study is to analyses the application of green service innovation and what obstacles are faced in the application of green service innovation at Azul beach club Bali Mandira Beach Resort & Spa. This study uses a qualitative descriptive analysis method by dividing three stages, namely reducing data, presenting data and then drawing conclusions. The data collection methods in this study are observation, interviews, literature studies and documentation. The results of this study show that of the 9 (nine) indicators of green service innovation applied to the F&B department at Azul beach club applied 100% well. The obstacles faced in the implementation of green service innovation are maintaining consistency and commitment, product resilience, spending funds and also limited product raw materials.

Green Human Resources Management in Supporting Environmental Performance at Six Senses Uluwatu, Bali Yadnya, Putu Ayu Indira; Triyuni, Ni Nyoman; Sari, I Gusti Agung Mas Krisna Komala; Sadguna, I Gde Agus Jaya
Journal of Business on Hospitality and Tourism Vol 9, No 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.427

As a hotel that carries the concept of sustainability, it is very important to Six Senses Uluwatu, Bali to understand how green human resources management affects employees' environmentally friendly behavior, which in turn affects the company's environmental performance. Until now, the implementation of green human resources management has not been fully implemented at Six Senses Uluwatu, Bali, because there are still several things that hinder it. This research aims to analyze the implementation of green human resources management and to find out how green human resources management can support the environmental performance at Six Senses Uluwatu, Bali. This research uses a qualitative approach with data analysis techniques Miles and Huberman model, which consists of data reduction, data display, and conclusion drawing/verification. The implementation of Green Human Resources Management at Six Senses Uluwatu, Bali has been running at 75% so far. In addition, practices that have not been implemented are currently in the planning stage to be implemented in the future. Although it is not perfect, there is already a process in implementing green human resources management which is always reviewed and improved.

Green Practice Leading to Green Hotel at Clay Craft Restaurant, Renaissance Bali Uluwatu Resort & Spa Saputra, Kadek Vandy Darma; Sari, I Gusti Agung Mas Krisna Komala; Triyuni, Ni Nyoman
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.v8i2.383

Implementing green hotel is very important to protect environment. One of each department that implements green practice in this hotel is the beverage & food department, However, in practice, Clay Craft Restaurant has not been maximized in the application of green practice regarding green practice. The research work was conducted to analyses the implementation of green practice at Clay Craft Restaurant and green practice lead to green hotel at Renaissance Bali Uluwatu Resort & Spa. The variables used are green practice and green hotel. The total key persons are five. Data collection method used are interview, documentation, questionnaires. Data analysis technique used are descriptive qualitative and descriptive statistics. The implementation of green practice has a percentage value of 79,17 percent. Consist of, Green Food (100,00 percent), Green Action (87,50 percent), andGreen Donation (50,00 percent). Green Practice lead to the Green Hotel show an percentage value of 79,22 percent.Clay Craft Restaurant should improve the implementation of Green Practice to all indicators, especially the green donationand green action.

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.

Implementation of Green Service Innovation at Food & Beverage Department Beach Resort & Spa Putra, I Ketut Adi Bagaskara; Sari, I Gusti Agung Mas Krisna Komala; Mataram, I Gusti Agung Bagus
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.v8i2.381

Food & beverage department service has a very important role in a hotel, because the good and bad of the service will affect the level of popularity of the hotel. During the delivery of excellent quality service will create high value, which can create customer satisfaction. The purpose of this study is to analyses the application of green service innovation and what obstacles are faced in the application of green service innovation at Azul beach club Bali Mandira Beach Resort & Spa. This study uses a qualitative descriptive analysis method by dividing three stages, namely reducing data, presenting data and then drawing conclusions. The data collection methods in this study are observation, interviews, literature studies and documentation. The results of this study show that of the 9 (nine) indicators of green service innovation applied to the F&B department at Azul beach club applied 100% well. The obstacles faced in the implementation of green service innovation are maintaining consistency and commitment, product resilience, spending funds and also limited product raw materials.

Green Human Resources Management in Supporting Environmental Performance at Six Senses Uluwatu, Bali Yadnya, Putu Ayu Indira; Triyuni, Ni Nyoman; Sari, I Gusti Agung Mas Krisna Komala; Sadguna, I Gde Agus Jaya
Journal of Business on Hospitality and Tourism Vol. 9 No. 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.427

As a hotel that carries the concept of sustainability, it is very important to Six Senses Uluwatu, Bali to understand how green human resources management affects employees' environmentally friendly behavior, which in turn affects the company's environmental performance. Until now, the implementation of green human resources management has not been fully implemented at Six Senses Uluwatu, Bali, because there are still several things that hinder it. This research aims to analyze the implementation of green human resources management and to find out how green human resources management can support the environmental performance at Six Senses Uluwatu, Bali. This research uses a qualitative approach with data analysis techniques Miles and Huberman model, which consists of data reduction, data display, and conclusion drawing/verification. The implementation of Green Human Resources Management at Six Senses Uluwatu, Bali has been running at 75% so far. In addition, practices that have not been implemented are currently in the planning stage to be implemented in the future. Although it is not perfect, there is already a process in implementing green human resources management which is always reviewed and improved.

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