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All Journal International Journal of Green Tourism Research and Applications Jurnal Sains Terapan Pariwisata Journal of Commerce Management and Tourism Studies
Susyarini, Ni Putu Wiwiek Ary
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Humanities Economics, Econometrics & Finance Education Library & Information Science Public Health Social Sciences Veterinary Other

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Vegan menu marketing strategies for tourists to support green tourism in Loving Hut Restaurant in Denpasar Bali Sumawidari, Ida Ayu Ketut; Sudarmini, Made; Pugra, I Wayan; Nadra, Nyoman Mastiani; Damayanti, Ida Ayu Kade Werdika; Susyarini, Ni Putu Wiwiek Ary
International Journal of Green Tourism Research and Applications Vol. 5 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i2.129-137

Abstract

The purpose of this study is to formulate a marketing strategy for vegan menus for tourists to support green tourism for Loving Hut restaurants in Denpasar. Data were collected using interviews, observations, questionnaires, and documentation. Then the data obtained were analyzed using: descriptive statistics, qualitative descriptive, IFE matrix, EFE matrix, IE matrix and SWOT analysis. The results of the analysis show that (1) tourists' perceptions of the vegan menu of non-animal products at Loving Hut restaurants are in the good category; (2) Loving Hut Restaurant in Denpasar is in cell II of the IE matrix, namely a growth strategy with product development through product differentiation or innovation is the right strategy. Alternative strategies that can be done are (a) expanding the market; (b) increasing promotional activities; (c) set competitive prices; (d) maximize the use of space; (e) adding suppliers; (f) improve services; and (g) improving the quality of human resources. There are several suggestions that can be given to improve the business going forward, including (1) utilizing e-commerce (social media, web) for promotion; (2) establish cooperation with existing travel agencies; (3) involve employees in trainings held by the government/educational institutions; (4) making product packages; and (5) recruiting marketers. It appears that Loving Hut restaurant can position itself strategically for growth through product development with a focus on differentiation and innovation.
Analysis Of Reservation Resources To Increase Room Sales At Kayumanis Jimbaran Private Estate & Spa Adipratama, I Wayan Resa; Sutarma, I Gusti Putu; Susyarini, Ni Putu Wiwiek Ary
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.v7i1.325

Abstract

Purpose: This research aims to determine the contribution of reservations through reservation sources to increase room sales at Kayumanis Jimbaran Private Estate & Spa. To find out the gift of each reservation most dominant on the room sales rate.Methods: Data sources are reservation data from online travel agents, offline travel agents, and direct booking, as well as data related to room sales rates from January 2019 to December 2020. Methods of data collection are done through interviews and documentation. Data analysis uses simple descriptive statistical analysis techniques.Implication: The strategy that stimulates the success of several online and offline travel agents is through efforts to provide commission rewards and benefits such as FOC (Free of Charge) promo packages.
Model of trainee recruitment for f&bservice at KeP Restaurant of The K. Resort Ubud Bali during new normal Arimasputri, Ida Ayu Novira Megarani; Damayanti, Ida Ayu Kade Werdika; Susyarini, Ni Putu Wiwiek Ary; Kanca, I Nyoman; Budiarta, Putu
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.v2i1.21

Abstract

The purpose of this study was to determine the trainee recruitment model used by HRD of the company. This research was analyzed using descriptive analysis technique with a qualitative approach. The data collected in this study was conducted through direct observation and in-depth interviews with informants. This study determines the informants intentionally based on the data collection needs of this study. Informants in this study were Senior Admin HRD and Supervisor. The results of the research show that the hotel does not yet have a recruitment model that becomes a standard procedure and assessment. The recruitment model as a result of this research comes in the form of a rubric that can be applied by HRD in the next trainee recruitment during the new normal period.
Co-Authors Adipratama, I Wayan Resa Arimasputri, Ida Ayu Novira Megarani Budiarta, Putu Damayanti, Ida Ayu Kade Werdika I Gusti Putu Sutarma, I Gusti Putu I Nyoman Kanca Mastiani Nadra, Nyoman Pugra, I Wayan Sudarmini, Made Sumawidari, Ida Ayu Ketut