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All Journal Jurnal Bali Membangun Bali Journal of Commerce Management and Tourism Studies
Sukmawati, Ni Made Rai
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Form, Function and Meaning of “Satua I Siap Selem” (A Cultural Linguistic Review) Sutarma, I Gusti Putu; Jendra, I Wayan; Adnyana, Ida Bagus Artha; Sukmawati, Ni Made Rai; Suarja, I Ketut
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 5 No 2 (2024): Agustus 2024
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v5i2.371

Abstract

Purpose: The purpose of this research is to describe the form, function (of language) and meaning of Satua (Folklore) I Siap Selem from a Cultural Linguistic perspective. Research methods: This research is descriptive qualitative in nature using primary data collected using the observation method with the help of note-taking techniques. Data were analyzed using the matching method and the agih method and the results were presented using formal and informal techniques. Results and discussion: The form of Satua I Siap Selem is a discourse in the form of fictional prose. The general function of Satua I Siap Selem is as a means of entertainment, while based on the communicative function of language its functions are informational, expressive, directive, aesthetic and phatic. The implied meaning of Satua I Siap Selem states mutual love and togetherness, mutual respect and mutual help, evil or cunning, ingenuity and responsibility, as well as stupidity. Implications: Satua I Siap Selem contains a good life philosophy and moral messages so it is very good to serve as bedtime entertainment and character education for children.
Optimizing purchasing procedures for procurement at serenity spa and salon of Hotel LMB Sudarmini, Ni Made; Kencanawati, Anak Agung Ayu Mirah; Sukmawati, Ni Made Rai; Ariningsih, Ni Putu; Mazher, Muhammad Ahmad
Journal of Commerce, Management, and Tourism Studies Vol. 3 No. 3 (2024): Dec 2024
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v3i2.133

Abstract

This study investigates the purchasing procedures for the procurement of goods required by Serenity Spa and Salon at Hotel LMB. The research aims to identify inefficiencies and suggest improvements for a more streamlined process. Data was collected through a combination of qualitative interviews, observation, and document study with key personnel and quantitative analysis of procurement records over the past year. The findings highlight several areas where current practices fall short, particularly in supplier selection and inventory management. Recommendations include adopting a more rigorous supplier evaluation framework and implementing an automated inventory tracking system. These changes are expected to enhance operational efficiency, reduce costs, and ensure timely availability of high-quality products. The study concludes with a discussion of the potential impact on overall service quality at Serenity Spa and Salon.
Performance of inventory turnover and sales growth on food and beverage profit of the company Pradnyani, Ni Luh Putu Lely; Astawa, I Ketut; Susanto, Budi; Sukmawati, Ni Made Rai; Hakim, Jumhur
Journal of Commerce, Management, and Tourism Studies Vol. 2 No. 1 (2023): Apr 2023
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v2i1.19

Abstract

The study was conducted to analyse the effect of inventory turnover and sales growth on food and beverage profit at the company partially and simultaneously. This research uses a theoretical base and relevant concepts, namely the theory of inventory turnover, sales growth and food and beverage profit. This quantitative research using the analytical method namely multiple  correlation analysis, classic assumption test, multiple linear regression analysis, hypothesis test (t-test, F-test, and coefficient determination), and predictor contributions. The results indicate that the t-count value of inventory turnover is smaller than t-table (0,901 < 2,035) with a significant value more than 0,05 (0,374 > 0,05). The t-countvalue of sales growth is greater than t-table (5,901 > 2,035) with a significant value less than 0,05 (0,000 < 0,05). The inventory turnover has a positive but not significant effect on food and beverage profit at The companywith a contribution of 4,576%. Sales growth has a positive and significant effect on food and beverage profit the compa ny with a contribution of 55,224%.
Co-Authors Ariningsih, Ni Putu Astawa, I Ketut Budi Susanto Hakim, Jumhur I Gusti Putu Sutarma, I Gusti Putu I Wayan Jendra Ida Bagus Artha Adnyana, Ida Bagus Artha Kencanawati, Anak Agung Ayu Mirah Mazher, Muhammad Ahmad Pradnyani, Ni Luh Putu Lely Suarja, I Ketut Sudarmini, Ni Made