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All Journal Jurnal Kepariwisataan Journal La Sociale Journal La Edusci AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Jurnal Pengabdian Kepada Masyarakat MAKARDHI LACULTOUR: Journal of Language and Cultural Tourism
Muliana, I Wayan
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Agriculture, Biological Sciences & Forestry Arts Humanities Earth & Planetary Sciences Economics, Econometrics & Finance Education Energy Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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 1 
ROLE PLAY IN ENGLISH FOR HOTEL AND TOURISM: BENEFITS AND ISSUES IN THE IMPLEMENTATION Muliana, I Wayan
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

English for Specific Purposes (ESP) for Hotel and Tourism industry has a characteristic of emphasizing communicative competence over other competences. The articles main aim is to increase the awareness of the importance of role play activities in bringing real life situations into the classroom so that it provides ideal communicative opportunity to the students. It also discusses some issues related to the benefits of using role play: integrating learning materials with the methodology of the vocational class, increasing the students' motivation, and integrating the language skills. The article is also to define what we mean by role play, to discuss some common questions/problems in using role play, to review some role plays in several course books of ESP for hotel and tourism and to suggest some adaptations to match it with the students 'future job experience.
NEEDS ANALYSIS OF ENGLISH FOR STUDENTS OF SPA TRAINING PROGRAM Muliana, I Wayan; Suprastayasa, I Gusti Ngurah Agung; Darmawijaya, I Gede
JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

In response to the booming of the spa industry. STP Nusa Dua Bali has launched a Spa Training Program, aiming at preparing students to be able to work profes­sionally in international spa outlets/industries. Besides spa vocational subjects English is a crucial subject in the Program in order to enable the students to communicate effectively and appropriately with foreign guests and customers in handling their future job. Since Spa was a new program at STP Nusa Dua Bali, this research was conducted/or identifying the profile of the learners 'target needs of English language course in the Spa Training Program, specifically. at basic operational levels, including Spa Receptionists, Spa Therapists, and Spa Atten­dants. The data were obtained through interviews, observation, texts collection, and informal consultation at several 'international' Spa outlets in Nusa Dua tourist resorts. They were then analyzed and are presented by using Hutchinson and Waters' (1987) and Mun by 's (1978) target situation analysis frameworks. The communicative acts and.functions can be grouped into 9 communicative events: information clerk, reservation clerk, reception clerk, bell boy/doorman, spa at­tendant, spa therapist, cashier, communicating by telephone, and dealing with complaints.
Analysis of the Importance of Mastering English for Waiters at Several Restaurants in Ubud Bali Wayan, Pastini Ni; Lilasari, Luh Nyoman Tri; Muliana, I Wayan; Ariasri, Nyoman Reni
Journal La Edusci Vol. 5 No. 1 (2024): Journal La Edusci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallaedusci.v5i1.1094

Abstract

This research aims to find out and examine the use of types of grammatical errors in the sentences used by waiters in serving consumers when serving food and drinks in several restaurants in Ubud, Gianyar. This research uses a qualitative research approach. The population of this research focuses on waiters in several restaurants in the Ubud Gianyar area, Bali. The results of the research show that the use of English grammar in using English sentences by waiters and waiters in communicating with guests at several restaurants in Ubud Gianyar can be concluded that their mastery of English is very weak in using words such as Miss. Mrs. Ms, Mrs. Sir, Sir, they have no understanding of those words. Of the four classifications, the most common errors are omission classification errors and replacement classification errors. Of the four classifications of addition errors, only 2 sentences were found, the classification of omission errors found 38 deletion errors (9 noun deletion errors, 16 to be errors, 6 article deletion errors, 3 pronoun deletion errors and 4-word deletion errors. auxiliary work). Meanwhile, the classification of substitution errors is less than that of omission errors, namely there are only 12 errors (2 subject-predicate substitution errors. 2 pronoun form errors, 7-word usage errors and 1 preposition substitution error.
Preference Consumer in Choose Restaurant Dish Noodles in Gianyar Regency Bali Arcana, I Nyoman; Muliana, I Wayan; Pastini, Ni Wayan; Sudiparwati, Putu Ayu; Febrianto, I Gusti Agung
Journal La Sociale Vol. 6 No. 2 (2025): Journal La Sociale
Publisher : Borong Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journal-la-sociale.v6i2.1872

Abstract

Gianyar Regency has long been known for its traditional cuisine in the form of Ayam Betutu and Babi Guling, but at this time the noodle dish has now developed into one of the people's favorite foods in Gianyar Regency. The characteristic of noodle dishes is their affordable selling price both in stand-alone noodle restaurant chains and in large restaurant chains. This study aims to analyze consumer preferences in noodle restaurants in Gianyar Regency using conjoint analysis with the variables of place, service, atmosphere & parking, safety and hygiene, brand & promotion, price, and product summarized from the results of the research of Fidan et al., (2021); Farooqui and Alwi (2019); Wang et al., (2016); Chua et al., (2020); Kim (2018); Thomadsen (2007); Baharta et al. (2022); Mendoza-Carpio et al., (2021), and Saefudin, et al., (2020). The results of the study show that the variable indicators that are consumer preferences in Gianyar Regency are: strategic location of the restaurant, hygienic food and beverages, attractiveness of the building and dining room, neat and clean appearance of the restaurant staff, adequate parking lot, price according to budget, food price according to expectations, speed of service, product popularity, clean environment around the restaurant, Menu Selection, Restaurant Location Close to Workplace, Brand Image, Word of Mouth Promotion.
Efficient Technique for Assessing Oral Communication Skills in English for Tourism: A Case Study at Bali Tourism Polytechnic Muliana, I Wayan; Surata, I Ketut; Lilasari, Luh Nyoman Tri
LACULTOUR: Journal of Language and Cultural Tourism Vol. 4 No. 1 (2025): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v4i1.1814

Abstract

It is generally agreed that oral communication skill is given more priority in teaching ESP for tourism compared with written one, and so is it in Poltekpar Bali (Bali Tourism Polytechnic) that educates and trains students to work or become entrepreneurs in the fields of tourism. Therefore, oral assessment becomes crucial. However, conducting this using the most common technique (i.e. one-by-one interview) takes plenty of time. This study was to find out an efficient technique for assessing oral communication skill in ESP class at Poltekpar Bali. It was an empirical classroom action research that was based on a collection of experiences and observations continuously reviewed and developed by the teachers. It was found that group oral test was an efficient technique, in which a group of students of 4 to 6 was provided with a card containing a situation relevant to their vocational subjects. They had to discuss it for about 10 minutes. Through unobtrusive listening to the discussion, the teacher carried out the assessment. This article shows how to design ‘situation cards’ and provides several examples of the cards. It also describes the procedures to be followed in handling the test, including the stages before, during, and after the implementation. Furthermore, it suggests some tips when the discussion during the test is stuck or does not work.
Accuracy of Expressing Greetings, Farewells and Forms of Address in English by Taxy Drivers in Nusa Dua Resorts, Bali Muliana, I Wayan; Pastini, Ni Wayan; Lilasari, Luh Nyoman Tri
LACULTOUR: Journal of Language and Cultural Tourism Vol. 3 No. 2 (2024): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v3i2.1583

Abstract

This study examines the accuracy with which taxi drivers at Nusa Dua International Resort in Bali express interrelated language functions, specifically greetings, farewells, and forms of address. Data were collected from 50 respondents through a test consisting of 14 situational questions in Bahasa Indonesia, yielding a total of 1,100 responses. The results indicate that 518 responses (47%) were correct, while 582 (53%) were incorrect. Among the 18 expected expressions, the three most common errors were found in "ladies and gentlemen" (92%), followed by "ladies and gentleman" (90%) and "sir (and) madam" (86%). Conversely, the three least common errors were in "good afternoon" (18%), "good morning" (16%), and "sir" (16%). These mistakes stem from a lack of familiarity with the expressions, often leading to a negative transfer from Bahasa Indonesia to English. Overall, respondents reported that greetings were the easiest language function while addressing proved to be the most challenging. The pedagogical implications of this study suggest that English language trainers should tailor their teaching to focus on expressions with higher error rates. The frequency and types of errors identified can serve as valuable discussion points in teaching sessions.
PELATIHAN BAHASA INGGRIS DAN PEMBUATAN MINUMAN TRADISIONAL BAGI MASYARAKAT DESA MANUKAYA, KABUPATEN GIANYAR DALAM MENDUKUNG PERJAMUAN INTERNASIONAL DI ISTANA PRESIDEN TAMPAKSIRING Febrianto, I Gusti Agung; Rusdianata, I Ketut; Saputra, I Nyoman Gede Agus Jaya; Widuri, Setyowati Ayu; Muliana, I Wayan; Juniari, Ni Kadek Eni; Budiani, Ni Putu Ariesta; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu; Arcana, I Nyoman; Rinala, I Nyoman; Massenga, Lidjah Magdalena; Pastini, I Wayan
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i2.1619

Abstract

This community service activity carried out by the Bali Tourism Polytechnic TAH Study Program is a 2 day training activity, which is a continuation of the previous PKM TAH Study Program which was held in May 2024 in Manukaya Village, Gianyar Regency. This PKM activity focuses on English training for restaurants and making traditional drinks which will be provided to the community in Manukaya Village. The target of this PKM activity is so that people involved in tourism have sufficient knowledge to start a restaurant business and are able to provide food and drink products for tourists visiting Manukaya Village. Through this training activity, it is hoped that the people of Manukaya Village will open their minds about the world of Food and Beverages and can take advantage of this opportunity as a new business opportunity with a total of 30 participants consisting of community members who own simple accommodation and agro-tourism in Manukaya Village, members of the Pokdarwis who involved in the hospitality sector as well as the Manukaya Village PKK which is often involved in banquet activities at the Tampaksiring Presidential Palace. The output of this activity is to improve the community's ability to communicate in English, especially when providing services to tourists, to create a traditional drink using local ingredients produced in Manukaya Village, as well as to increase the community's ability to provide food and drink services
Legal Protection and Empowerment of Songket/Endek Fabric Weavers in Gelgel Village Tourism Area, Klungkung Styawati, Ni Komang Arini; Mahendrawati, Ni Luh Made; Laksmi, Anak Agung Rai Sita; Wijaya, I Ketut Kasta Arya; Rideng, I Wayan; Widiati, Ida Ayu Putu; Mardika, I Made; Ekayani, Ni Nengah Seri; Wesna, Putu Ayu Sriasih; Utama, I Wayan Kartika Jaya; Muliana, I Wayan; Susanthi, I Gusti A.A. Dian; I Gusti Putu Ghosadhira Vedhastama; Erawati, Ni Putu Tina; Bongon, Miel S.; Villafuerte, Marcelo Roland C.; Vibandor, Demosthenes B. Vibandor; Sentelices, Leovigildo C.; Raymundo, Carlos M.
AJARCDE (Asian Journal of Applied Research for Community Development and Empowerment) Vol. 9 No. 1 (2025)
Publisher : Asia Pacific Network for Sustainable Agriculture, Food and Energy (SAFE-Network)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29165/ajarcde.v9i1.523

Abstract

Gelgel Village is one of the villages in Bali known for producing Balinese woven fabrics, namely songket and endek fabrics. Songket/endek fabric is one of the characteristics of Balinese cultural products. In order to preserve songket weaving, legal protection is necessary. Moving on from this matter, there are several problems experienced by participants in this program, namely: 1) Lack of interest of the younger generation in working as weavers, 2) Lack of compatibility of work results required by employers with weavers, and 3) Legal protection for workers and employers of songket/short cloth weaving in Gelgel Village, Klungkung. The activities carried out in this program were to provide counseling on the importance of preserving songket weaving as a cultural characteristic. These activities increased the younger generation's interest in weavers by counseling them on preserving songket weaving as a cultural characteristic. In addition, a good working relationship is needed in the songket/short woven fabric production process so that the weaving results are by the expectations of employers and consumers. Legal protection for weaving workers is to provide their rights as workers by applicable laws and regulations. Entrepreneurs are also encouraged to get legal protection by making Intellectual Property Rights (IPR) in the form of Copyright.
Co-Authors Astuti Pranadewi, Putu Mira Bongon, Miel S. Erawati, Ni Putu Tina Febrianto, I Gusti Agung I Gede Darmawijaya I Gusti Ngurah Agung Suprastayasa I Gusti Putu Ghosadhira Vedhastama I Ketut Surata I Made Mardika I Nyoman Arcana I Wayan Kartika Jaya Utama I Wayan Rideng Laksmi, Anak Agung Rai Sita Lilasari, Luh Nyoman Tri Luh Made Mahendrawati Massenga, Lidjah Magdalena Ni Kadek Eni Juniari, Ni Kadek Eni Ni Nengah Seri Ekayani Ni Putu Ariesta Budiani, Ni Putu Ariesta Pastini, I Wayan Pastini, Ni Wayan Putu Ayu Sriasih Wesna Raymundo, Carlos M. Reni Ariasri, Nyoman Rinala, I Nyoman Rusdianata, I Ketut Saputra, I Nyoman Gede Agus Jaya Sentelices, Leovigildo C. Styawati, Ni Komang Arini Sudiparwati, Putu Ayu Susanthi, I Gusti A.A. Dian Vibandor, Demosthenes B. Vibandor Villafuerte, Marcelo Roland C. Widiati, Ida Ayu Putu Widuri, Setyowati Ayu