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All Journal Jurnal Bali Membangun Bali Jurnal Sains Terapan Pariwisata
Wendri, I Gusti Made
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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

Abstract

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.
Room Allotment Management to Increase Room Occupancy and its Implication to Hotel Management Strategy Rama, Vanny Oktafia Putri; Astawa, I Ketut; Wendri, I Gusti Made; Mudana, I Gede
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 2 No 2 (2019)
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v2i2.41

Abstract

In the tourism industry, fluctuations in room occupancy are common. Many hotels offer various types of accommodation and service options needed by guests, causing competition between one hotel and another hotel. The purpose of this study is to find out how the management of room allotment in an effort to increase room occupancy at a one 5-star hotel in the southern part of Bali. This study was conducted using a qualitative descriptive method with analysis of POAC (Planning, Organizing, Actuating, Controlling) and SWBR (Strength, Weakness, Benefit, Risk). Data is obtained using the interview method. This study also explains how the implications of room allotment management on management strategy at the hotel. The results of this study indicate that the management of the allotment room has been done quite well but has not provided maximum results in increasing room occupancy. The implications of giving room allotment based on management functions indicate that negotiations still have problems with the prices determined, there are strengths, weaknesses, benefits and risks in organizing the people who regulate the room allotment, the room allotment given has not been 100% fulfilled and there is no a special system to control room allotment. Future research is recommended with regard to the effectiveness of room allotment through the system.
Co-Authors Astawa, I Ketut I Gede Mudana Rama, Vanny Oktafia Putri Sagitarini, Luh Linna Sukma Cahyana, I Kadek