Garuda - Garba Rujukan Digital

PROGRAM PENGEMBANGAN SOFT SKILL MAHASISWA “LITERASI DIGITAL BAGI KAUM MILENIAL” Darmayanti, Putu Sri; Arianty, Anak Agung Ayu Arun Suwi; Susanti, Luh Eka; Aprinica, Ni Putu Isha; Paramitha, Made Widya; Rahayu, Ni Made Sri; Saputra, I Putu David Adi
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 2 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i2.47

This article provides an overview of the soft skill development program for students about digital literacy organized by the Diploma 3 Hospitality Study Program at Institut Pariwisata dan Bisnis Internasional on April 22 2022. The webinar carried out online via Zoom and aimed to provide knowledge in utilizing and using social media properly and wisely. This training program was attended by 148 Diploma 3 students. Several topics were conveyed by the speakers about digital literacy for millennials, namely the importance of digital literacy for millennials, especially students, the pros and cons and how to prevent the bad effect for Digital Literacy in millennials. The results of this activity were the students have more insight about digital literacy, be careful in voicing ideas or opinions before sharing them on social media, choose the right information, especially in finding learning resources and can directly interact with the speaker

PENINGKATAN KETERAMPILAN KOMUNIKASI EFEKTIF MELALUI PELATIHAN DI LINGKUNGAN KERJA KULINER THE GREENBRIER RESORT, AMERIKA SERIKAT Adrina, Ni Putu Irmanita; Susanti, Luh Eka; Arianty, Anak Agung Ayu Arun Suwi; Sari, Retno Juwita
MAJU : Indonesian Journal of Community Empowerment Vol. 2 No. 4 (2025): MAJU : Indonesian Journal of Community Empowerment, Juli 2025
Publisher : Lembaga Pendidikan dan Penelitian Manggala Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62335/maju.v2i4.1514

Community service activities were carried out in the kitchen environment of The Greenbrier Resort, United State. This activity included improving the effective communication skills of kitchen staff. There were communication barriers that occurred between senior and junior staff and coordination barriers with the food service department that affected work efficiency. A series of activities were carried out to overcome these barriers, including field observations, informal interviews, and training based on work situation simulations. Training in strengthening listening skills, feedback, and empathetic two way communication proved beneficial because the results showed increased self confidence among junior staff and the creation of a more open and collaborative work climate. The activity demonstrated how participatory training in real work conditions can improve communication effectiveness in a professional kitchen.

Perbandingan dua jenis kencur sebagai rekomendasi pembuatan jamu beras kencur Wiratama, Ida Wayan Reynata; Arianty, Anak Agung Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.278

Tujuan pada penelitian ini yaitu untuk mencari perbandingan dua jenis kencur yaitu kencur Bali dan Kencur jawa dari segi rasa, aroma, tekstur dan warna saat di jadikan jamu beras kencur, serta mecari minat beli konsumen pada jamu beras kencur ini saat di jadikan sebuah produk hotel. Sampel pada penelitian ini berjumlah 35 orang, dengan metode pengumpulan data yaitu wawancara, observasi, dan dokumentasi. Hasil dari penelitian ini yaitu jamu beras kencur Bali (P1) dari segi rasa mendapatkan kriteria manis, segi aroma mendapatkan kriteria sangat sedap, segi tekstur mendapatkan kriteria cair dan segi warna mendapatakan kriteria cukup menarik, kemudian jamu beras kencur Jawa (P2) dari segi rasa mendapatkan kriteria manis, segi aroma mendapatkan kriteria sedap, segi tekstur mendapatkan kriteria cair dan segi warna mendapatkan kriteria cukup menarik. Perbandingan kedua jenis kencur ini saat di jadikan jamu beras kencur ada pada segi aroma yang mana aroma dari kencur Bali (P1) lebih terasa atau menyengat daripada kencur Jawa (P2), pada pembuatan jamu beras kencur di sarankan menggunakan kencur Bali, karena memiliki rasa yang tidak terlalu manis dan aroma yang sangat sedap. The purpose of this study is to find a comparison of two types of aromatic ginger or kencur, namely Balinese kencur and Javanese Kencur in terms of taste, aroma, texture and color when made into kencur rice herbal medicine or jamu beras kencur, as well as to find consumers' buying interest in this jamu beras kencur when it is made into a hotel product. The sample in this study was 35 people, with data collection methods, namely questionnaires, observations, and documentation. The results of this study are Balinese jamu beras kencur (P1) in terms of taste gets the sweet criteria, in terms of aroma gets very good criteria, in terms of texture gets liquid criteria and in terms of color gets quite attractive criteria, then Javanese jamu beras kencur (P2) in terms of taste gets the sweet criterion, in terms of aroma gets the criteria is delicious, in terms of texture gets liquid criteria and in terms of color gets quite interesting criteria. The comparison of these two types of kencur when made into jamu beras kencur is in terms of aroma where the aroma of Balinese kencur (P1) is more pronounced or pungent than Javanese kencur (P2), in making kencur rice herbal medicine or jamu beras kencur it is recommended to use Balinese kencur, because it has a taste that is not too sweet and a very pleasant aroma.

Pengaruh Standar Operasional Prosedur dan Pelatihan Kerja Terhadap Kinerja Karyawan Housekeeping di Puri Saron Hotel Lovina Ganggarini, Putu Sri Nami; Arianty, Anak Agung Ayu Arun Suwi; Purnantara, , I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i2.341

Pelaksanaan SOP Room Service Pada Era New Normal di Sudamala Suites & Villa Sanur Wahyudi, I Gede; Arianty, Anak Agung Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i3.377

Pelaksanaan Standard Operational Procedure (SOP) dapat didefinisikan sebagai dokumen yang menjabarkan aktivitas operasional yang dilakukan sehari-hari, Pengelolaan di Food and Beverage Service pada divisi Room Service harus didukung penuh oleh karyawan yang memiliki tugas dan tanggung jawab kepada para tamu. Sudamala Suites & Villa Sanur merupakan salah satu hotel berbintang lima yang bertempat di kawasan Pantai Sanur. Lokasi Sudamala Suites & Villa Sanur sangat strategis dan dikelilingi oleh Pantai yang sangat indah. Walau hanya memiliki 34 kamar. Berdasarkan latar belakang tersebut, maka penulis mengambil judul penelitian tentang Pelaksanaan Standar Operasional Prosedur Room Service pada Era New Normal di Sudamala Suites & Villa Sanur. Adapun konsep dari penelitian ini adalah Pelaksanaan SOP Room Service. Sedangkan teori dari penelitian ini adalah mengenai Pelaksanaan pada Era New Normal. SOP (Standard Operational Procedure) yang dilaksanakan di Sudamala Sanur memiliki 18 tahapan yang harus diikuti oleh masing-masing Room Service Waiter/s guna memaksimalkan kinerja dan kepuasan pelanggan, serta mengikuti peraturan yang ada. Dibawah ini adalah tabel hasil dari obeservasi bagaimana para Room Service Waiters/s menerapkan 18 tahapan dalam melaksanakan Room Service ke kamar tamu. Untuk memaksimal penerapan SOP, pihak management diharapkan : Management sebaiknya memastikan kesiapan setiap karyawan. Management harus selalu memantau kinerja dan mengarahkan para karyawan untuk selalu mengikuti SOP. Management harus memberikan training tentang penerapan prosedur pelayanan kepada staff, training, dan juga daily wolker. Implementation of the Standard Operational Procedure (SOP) can be defined as a document that describes daily operational activities. Management in Food and Beverage Service in the Room Service division must be fully supported by employees who have duties and responsibilities to guests. Sudamala Suites & Villa Sanur is a five-star hotel located in the Sanur Beach area. The location of Sudamala Suites & Villa Sanur is very strategic and surrounded by very beautiful beaches. Even though it only has 34 rooms. Based on this background, the authors took the title of research on the Implementation of Standard Operating Procedures for Room Service in the New Normal Era at Sudamala Suites & Villa Sanur. The concept of this research is the implementation of SOP Room Service. While the theory of this research is about the implementation in the New Normal Era. The SOP (Standard Operational Procedure) implemented at Sudamala Sanur has 18 stages that each Room Service Waiter must follow in order to maximize performance and customer satisfaction, as well as follow existing regulations. Below is a table of results from observations of how Room Service Waiters implement 18 stages in implementing Room Service to guest rooms. To maximize the implementation of SOPs, the management is expected to: Management should ensure the readiness of every employee. Management must always unite and direct employees to always follow the SOP. Management must provide training on the application of service procedures to staff, training, and also daily workers.

The Effect of CHSE Implementation on Visitor Satisfaction in Tourism Attraction Pratiwi, Ni Nyoman Wiladi; Arianty, Anak Agung Ayu Arun Suwi; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 10 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i10.605

The tourism industry has been substantially affected by COVID-19. The risk posed by the COVID-19 epidemic discourages people from visiting a tourist destination. Cleanliness, Health, Safety, and Environment Sustainability (CHSE) is a strategy created by the Ministry of Tourism and Creative Economy for the tourism sector in Indonesia with the goal of providing security and comfort and restoring traveler confidence following the COVID-19 outbreak. This research's objective is to determine the effect of CHSE application on visitor satisfaction at the Tanah Lot tourist destination. In order to collect data for this study's quantitative methodology, the researcher created a questionnaire with a number of predetermined criteria. The sample used in this study was 100 respondents. The study's data processing employed IBM SPSS version 26 to produce the study's findings. The researcher employed multiple linear regression analysis, descriptive statistical analysis, and hypothesis testing to analyze the data. The results of this study reveal that CHSE has a moderately substantial affect on visitor satisfaction at the Tanah Lot tourist attraction, which is 67.7%. CHSE also has a strong influence on visitor satisfaction at the Tanah Lot tourist attraction. The remaining 32.3% is affected by variables outside the scope of this study. The CHSE variable with the greatest impact on visitor satisfaction at the Tanah Lot tourist site is Environment Sustainability with value Standardized Coefficient Beta in the amount of 0,440. Industri pariwisata sangat terdampak oleh COVID-19. Risiko yang ditimbulkan oleh epidemi COVID-19 membuat masyarakat enggan mengunjungi suatu destinasi wisata. Cleanliness, Health, Safety, and Environment Sustainability (CHSE) merupakan strategi yang dibuat Kementerian Pariwisata dan Ekonomi Kreatif untuk sektor pariwisata di Indonesia dengan tujuan memberikan keamanan dan kenyamanan serta memulihkan kepercayaan wisatawan pasca wabah COVID-19. Tujuan penelitian ini adalah untuk mengetahui pengaruh penerapan CHSE terhadap kepuasan pengunjung destinasi wisata Tanah Lot. Guna mengumpulkan data untuk metodologi penelitian kuantitatif ini, peneliti membuat kuesioner dengan sejumlah kriteria yang telah ditentukan. Sampel yang digunakan dalam penelitian ini sebanyak 100 responden. Pengolahan data penelitian ini menggunakan IBM SPSS versi 26 untuk menghasilkan temuan penelitian. Peneliti menggunakan analisis regresi linier berganda, analisis statistik deskriptif, dan uji hipotesis untuk menganalisis data. Hasil penelitian ini mengungkapkan bahwa CHSE mempunyai pengaruh yang cukup besar terhadap kepuasan pengunjung objek wisata Tanah Lot yaitu sebesar 67,7%. CHSE juga mempunyai pengaruh yang kuat terhadap kepuasan pengunjung di objek wisata Tanah Lot. Sisanya sebesar 32,3% dipengaruhi oleh variabel diluar cakupan penelitian ini. Variabel CHSE yang mempunyai pengaruh paling besar terhadap kepuasan pengunjung di lokasi wisata Tanah Lot adalah Kelestarian Lingkungan dengan nilai Standardized Coefisien Beta sebesar 0,440.

Perbandingan dua jenis kencur sebagai rekomendasi pembuatan jamu beras kencur Wiratama, Ida Wayan Reynata; Arianty, Anak Agung Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.278

Tujuan pada penelitian ini yaitu untuk mencari perbandingan dua jenis kencur yaitu kencur Bali dan Kencur jawa dari segi rasa, aroma, tekstur dan warna saat di jadikan jamu beras kencur, serta mecari minat beli konsumen pada jamu beras kencur ini saat di jadikan sebuah produk hotel. Sampel pada penelitian ini berjumlah 35 orang, dengan metode pengumpulan data yaitu wawancara, observasi, dan dokumentasi. Hasil dari penelitian ini yaitu jamu beras kencur Bali (P1) dari segi rasa mendapatkan kriteria manis, segi aroma mendapatkan kriteria sangat sedap, segi tekstur mendapatkan kriteria cair dan segi warna mendapatakan kriteria cukup menarik, kemudian jamu beras kencur Jawa (P2) dari segi rasa mendapatkan kriteria manis, segi aroma mendapatkan kriteria sedap, segi tekstur mendapatkan kriteria cair dan segi warna mendapatkan kriteria cukup menarik. Perbandingan kedua jenis kencur ini saat di jadikan jamu beras kencur ada pada segi aroma yang mana aroma dari kencur Bali (P1) lebih terasa atau menyengat daripada kencur Jawa (P2), pada pembuatan jamu beras kencur di sarankan menggunakan kencur Bali, karena memiliki rasa yang tidak terlalu manis dan aroma yang sangat sedap. The purpose of this study is to find a comparison of two types of aromatic ginger or kencur, namely Balinese kencur and Javanese Kencur in terms of taste, aroma, texture and color when made into kencur rice herbal medicine or jamu beras kencur, as well as to find consumers' buying interest in this jamu beras kencur when it is made into a hotel product. The sample in this study was 35 people, with data collection methods, namely questionnaires, observations, and documentation. The results of this study are Balinese jamu beras kencur (P1) in terms of taste gets the sweet criteria, in terms of aroma gets very good criteria, in terms of texture gets liquid criteria and in terms of color gets quite attractive criteria, then Javanese jamu beras kencur (P2) in terms of taste gets the sweet criterion, in terms of aroma gets the criteria is delicious, in terms of texture gets liquid criteria and in terms of color gets quite interesting criteria. The comparison of these two types of kencur when made into jamu beras kencur is in terms of aroma where the aroma of Balinese kencur (P1) is more pronounced or pungent than Javanese kencur (P2), in making kencur rice herbal medicine or jamu beras kencur it is recommended to use Balinese kencur, because it has a taste that is not too sweet and a very pleasant aroma.

Pengaruh Standar Operasional Prosedur dan Pelatihan Kerja Terhadap Kinerja Karyawan Housekeeping di Puri Saron Hotel Lovina Ganggarini, Putu Sri Nami; Arianty, Anak Agung Ayu Arun Suwi; Purnantara, , I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i2.341

Kinerja karyawan merupakan suatu hal yang sangat penting dalam suatu organisasi untuk mencapai tujuannya, sehingga berbagai kebijakan harus dilakukan organisasi untuk meningkatkan kinerja karyawannya. Kinerja karyawan dapat dipengaruhi oleh beberapa faktor diantaranya standar operasional prosedur (SOP) dan pelatihan kerja. Tujuan penelitian ini adalah untuk mengetahui pengaruh standar operasional prosedur (SOP) dan pelatihan kerja terhadap kinerja karyawan di Puri Saron Hotel, dengan mengukur masing – masing indikator dalam variabel bebas dan terikat. Penelitian ini dilaksanakan tepatnya pada bulan Januari - Juli 2021 di Puri Saron Hotel. Populasi dan sampel dalam penelitian ini sebanyak 30 orang karyawan pada departemen housekeeping. Metode pengumpulan data melalui wawancara, kuesioner, studi kepustakaan dan dokumentasi. Teknik analisis data yang digunakan dalam penelitian ini adalah Analisis Regresi Linier Berganda, uji t dan uji F. Hasil penelitian ini menunjukkan bahwa standar operasional prosedur (X1) berpengaruh signifikan secara parsial terhadap kinerja karyawan di Puri Saron Hotel dengan nilai t hitung = 6,305 dengan sign = 0,000<0,01. Variabel pelatihan kerja (X2) memiliki pengaruh signifikan secara parsial terhadap kinerja karyawan di Puri Saron Hotel dengan nilai t hitung = 6,245 dengan sign = 0,000<0,01. Hasil uji F menunjukkan F hitung = 206,618 dengan sign =0,000<0,01 sehingga dapat disimpulkan bahwa terdapat pengaruh yang signifikan secara simultan antara standar operasional prosedur dan pelatihan kerja terhadap kinerja karyawan di Puri Saron Hotel. Employee performance is a very important thing in an organization to achieve its goals, so various policies must be carried out by the organization to improve the performance of its employees. Employee performance can be influenced by several factors including standard operating procedures (SOP) and job training. The purpose of this study was to determine the effect of standard operating procedures (SOP) and job training on employee performance at Puri Saron Hotel, by measuring each indicator in the independent and dependent variables. This research was carried out precisely in January - July 2021 at Puri Saron Hotel. The population and sample in this study were 30 employees in the housekeeping department. Methods of collecting data through interviews, questionnaires, literature study and documentation. The data analysis technique used in this study is Multiple Linear Regression Analysis, t test and F test. The results of this study indicate that standard operating procedures (X1) have a partially significant effect on employee performance at Puri Saron Hotel with t value = 6.305 with sign = 0.000<0.01. Job training variable (X2) has a partially significant effect on employee performance at Puri Saron Hotel with t value = 6.245 with sign = 0.000 <0.01. F test results show F count = 206.618 with sign = 0.000 < 0.01 so it can be concluded that there is a simultaneous significant effect between standard operating procedures and job training on employee performance at Puri Saron Hotel.

Pelaksanaan SOP Room Service Pada Era New Normal di Sudamala Suites & Villa Sanur Wahyudi, I Gede; Arianty, Anak Agung Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i3.377

Pelaksanaan Standard Operational Procedure (SOP) dapat didefinisikan sebagai dokumen yang menjabarkan aktivitas operasional yang dilakukan sehari-hari, Pengelolaan di Food and Beverage Service pada divisi Room Service harus didukung penuh oleh karyawan yang memiliki tugas dan tanggung jawab kepada para tamu. Sudamala Suites & Villa Sanur merupakan salah satu hotel berbintang lima yang bertempat di kawasan Pantai Sanur. Lokasi Sudamala Suites & Villa Sanur sangat strategis dan dikelilingi oleh Pantai yang sangat indah. Walau hanya memiliki 34 kamar. Berdasarkan latar belakang tersebut, maka penulis mengambil judul penelitian tentang Pelaksanaan Standar Operasional Prosedur Room Service pada Era New Normal di Sudamala Suites & Villa Sanur. Adapun konsep dari penelitian ini adalah Pelaksanaan SOP Room Service. Sedangkan teori dari penelitian ini adalah mengenai Pelaksanaan pada Era New Normal. SOP (Standard Operational Procedure) yang dilaksanakan di Sudamala Sanur memiliki 18 tahapan yang harus diikuti oleh masing-masing Room Service Waiter/s guna memaksimalkan kinerja dan kepuasan pelanggan, serta mengikuti peraturan yang ada. Dibawah ini adalah tabel hasil dari obeservasi bagaimana para Room Service Waiters/s menerapkan 18 tahapan dalam melaksanakan Room Service ke kamar tamu. Untuk memaksimal penerapan SOP, pihak management diharapkan : Management sebaiknya memastikan kesiapan setiap karyawan. Management harus selalu memantau kinerja dan mengarahkan para karyawan untuk selalu mengikuti SOP. Management harus memberikan training tentang penerapan prosedur pelayanan kepada staff, training, dan juga daily wolker. Implementation of the Standard Operational Procedure (SOP) can be defined as a document that describes daily operational activities. Management in Food and Beverage Service in the Room Service division must be fully supported by employees who have duties and responsibilities to guests. Sudamala Suites & Villa Sanur is a five-star hotel located in the Sanur Beach area. The location of Sudamala Suites & Villa Sanur is very strategic and surrounded by very beautiful beaches. Even though it only has 34 rooms. Based on this background, the authors took the title of research on the Implementation of Standard Operating Procedures for Room Service in the New Normal Era at Sudamala Suites & Villa Sanur. The concept of this research is the implementation of SOP Room Service. While the theory of this research is about the implementation in the New Normal Era. The SOP (Standard Operational Procedure) implemented at Sudamala Sanur has 18 stages that each Room Service Waiter must follow in order to maximize performance and customer satisfaction, as well as follow existing regulations. Below is a table of results from observations of how Room Service Waiters implement 18 stages in implementing Room Service to guest rooms. To maximize the implementation of SOPs, the management is expected to: Management should ensure the readiness of every employee. Management must always unite and direct employees to always follow the SOP. Management must provide training on the application of service procedures to staff, training, and also daily workers.

The Effect of CHSE Implementation on Visitor Satisfaction in Tourism Attraction Pratiwi, Ni Nyoman Wiladi; Arianty, Anak Agung Ayu Arun Suwi; Dewi, I Gusti Ayu Melistyari
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 10 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i10.605

The tourism industry has been substantially affected by COVID-19. The risk posed by the COVID-19 epidemic discourages people from visiting a tourist destination. Cleanliness, Health, Safety, and Environment Sustainability (CHSE) is a strategy created by the Ministry of Tourism and Creative Economy for the tourism sector in Indonesia with the goal of providing security and comfort and restoring traveler confidence following the COVID-19 outbreak. This research's objective is to determine the effect of CHSE application on visitor satisfaction at the Tanah Lot tourist destination. In order to collect data for this study's quantitative methodology, the researcher created a questionnaire with a number of predetermined criteria. The sample used in this study was 100 respondents. The study's data processing employed IBM SPSS version 26 to produce the study's findings. The researcher employed multiple linear regression analysis, descriptive statistical analysis, and hypothesis testing to analyze the data. The results of this study reveal that CHSE has a moderately substantial affect on visitor satisfaction at the Tanah Lot tourist attraction, which is 67.7%. CHSE also has a strong influence on visitor satisfaction at the Tanah Lot tourist attraction. The remaining 32.3% is affected by variables outside the scope of this study. The CHSE variable with the greatest impact on visitor satisfaction at the Tanah Lot tourist site is Environment Sustainability with value Standardized Coefficient Beta in the amount of 0,440. Industri pariwisata sangat terdampak oleh COVID-19. Risiko yang ditimbulkan oleh epidemi COVID-19 membuat masyarakat enggan mengunjungi suatu destinasi wisata. Cleanliness, Health, Safety, and Environment Sustainability (CHSE) merupakan strategi yang dibuat Kementerian Pariwisata dan Ekonomi Kreatif untuk sektor pariwisata di Indonesia dengan tujuan memberikan keamanan dan kenyamanan serta memulihkan kepercayaan wisatawan pasca wabah COVID-19. Tujuan penelitian ini adalah untuk mengetahui pengaruh penerapan CHSE terhadap kepuasan pengunjung destinasi wisata Tanah Lot. Guna mengumpulkan data untuk metodologi penelitian kuantitatif ini, peneliti membuat kuesioner dengan sejumlah kriteria yang telah ditentukan. Sampel yang digunakan dalam penelitian ini sebanyak 100 responden. Pengolahan data penelitian ini menggunakan IBM SPSS versi 26 untuk menghasilkan temuan penelitian. Peneliti menggunakan analisis regresi linier berganda, analisis statistik deskriptif, dan uji hipotesis untuk menganalisis data. Hasil penelitian ini mengungkapkan bahwa CHSE mempunyai pengaruh yang cukup besar terhadap kepuasan pengunjung objek wisata Tanah Lot yaitu sebesar 67,7%. CHSE juga mempunyai pengaruh yang kuat terhadap kepuasan pengunjung di objek wisata Tanah Lot. Sisanya sebesar 32,3% dipengaruhi oleh variabel diluar cakupan penelitian ini. Variabel CHSE yang mempunyai pengaruh paling besar terhadap kepuasan pengunjung di lokasi wisata Tanah Lot adalah Kelestarian Lingkungan dengan nilai Standardized Coefisien Beta sebesar 0,440.

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