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All Journal WIDYABHAKTI Jurnal Ilmiah Populer PARIWISATA BUDAYA: JURNAL ILMIAH AGAMA DAN BUDAYA International Journal of Linguistics and Discourse Analytics (ijolida) JKTP Journal of Applied Management Studies Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Sama Jiva Jnanam (International Journal of Social Studies) International Journal of Entrepreneurship and Tourism
Wijayasa, I Wayan
Akademi Pariwisata Denpasar
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Pelestarian Tradisi Petirtaan Kanto Lampo sebagai Strategi Pengembangan Pariwisata Budaya Berkelanjutan di Desa Beng, Gianyar Ni Gusti Ayu Nyoman Budiasih; Sutrisnawati, Ni Ketut; I Ketut Ardiasa; I Wayan Wijayasa; A. A. Sagung Ayu Srikandi Putri
Jurnal Kajian dan Terapan Pariwisata Vol 5 No 2 (2025): Mei Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v5i2.97

Abstract

Kanto Lampo Petirtaan in Beng Village, Gianyar, is a sacred site that holds profound spiritual significance in Balinese Hindu tradition, serving as an important location for the melukat (spiritual purification) ritual and the collection of holy water (amertha), while simultaneously developing into a cultural tourism destination. This study aims to examine the role of the petirtaan in preserving local cultural traditions and its contribution to the development of sustainable cultural tourism. A descriptive qualitative approach was employed, involving observation, interviews, and literature review. The main theoretical used cultural heritage preservation theory, sustainable cultural tourism theory, and community-based tourism theory. The findings reveal that Petirtaan Kanto Lampo not only sustains spiritual values but also serves as a model of integrating cultural preservation with community-based management. Key strategies include the zoning of sacred and profane areas and educating visitors, emphasizing that strengthening local capacity and safeguarding sacred values are crucial for sustainable cultural tourism. Furthermore, the study demonstrates a synergy between cultural preservation and sustainable tourism development, despite challenges related to management, commercialization, and environmental pressure. The findings reaffirm the critical role of strengthening community-based tourism frameworks as a sustainable approach to mediating the tension between cultural sacredness and the shifting expectations of tourists in the modern era.
The Implementation Of Management Functions In À La Carte Dinner Service at Lumbung Restaurant Seminyak I Wayan Sonder; Ni Wayan Sumariadhi; I Wayan Wijayasa
International Journal of Entrepreneurship and Tourism Vol. 2 No. 1 (2024): IJENT : International Journal of Entrepreneurship and Tourism
Publisher : Tourism Department, State Polytechnic of Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57203/ijent.v2i1.2024.32-40

Abstract

Hotel Vila Lumbung is a four-star hotel that has a unique building architecture like a rice barn. Lumbung restaurant is a restaurant that provides a variety of a'la carte menus such as Indonesian food, western food, and Italian food, tourists can also enjoy breakfast, lunch, and dinner. This study lasted 7 months from December 1, 2023, to June 30, 2024. This study aims to determine the a la carte dinner service by waiters, the obstacles faced by waiters in serving a la carte dinner, and guest impressions of waiter service. The stages of a la carte dinner service begin with self-preparation before starting the work process, self-preparation starts from the staff arriving on time, wearing the specified uniform, taking attendance, clean the restaurant work area. Guest assessment of all elements, namely, interior (ambiance, cleanliness), service (greeting, courtesy, speed, professionalism), menu (selection/variety, presentation, taste, beverage), and others (music, lighting, entertainment), is excellent 19.11 (77%), good 4.93 (19%), sufficient 0.26 (2%). Based on the guest assessment, the a la carte dinner service at Lumbung Restaurant has been excellent where the service and problems faced in the service can be done well and satisfy guests. Meanwhile, for pricing (expensive, acceptable, good value) the price of food on the A'la carte dinner menu is considered inexpensive and appropriate by guests. This assessment is very useful for Lumbung Restaurant, because this guest comment serves as a basis for what things must be maintained, increasing guest satisfaction and correcting deficiencies.
Co-Authors A. A. Sagung Ayu Srikandi Putri A.A. Sagung Ayu Srikandi Putri Astawa, I Gede Darmayanti, Putu Widya Fila Hidayana, Fransiska Fransiska FIla Hidayana I Gusti Ayu Nyoman Budiasih I Ketut Ardiasa I Wayan Sonder Ketut Saskara Luh Kadek Budi Martini Made Yudyantara Risadi Ni Ketut Sutrisnawati Ni Putu Sri Utami Putri Ni Wayan Sumariadhi Ni Wayan Sumariadhi Putu Bagus Wisnuwardhana Sonder, I Wayan Sutrisnawati, Ni Ketut