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All Journal WIDYABHAKTI Jurnal Ilmiah Populer International Journal of Linguistics and Discourse Analytics (ijolida) Sama Jiva Jnanam (International Journal of Social Studies) International Journal of Entrepreneurship and Tourism
Ni Wayan Sumariadhi
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Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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INHIBITION: STUDENT’S PROBLEM IN SPEAKING CLASS Made Yudyantara Risadi; Ni Wayan Sumariadhi; I Wayan Wijayasa
International Journal of Linguistics and Discourse Analytics Vol 2 No 1 (2020): IJOLIDA Vol.2 No.1, September 2020
Publisher : Denpasar Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52232/ijolida.v2i1.29

Abstract

This study aimed at figuring out the problems encountered by students in speaking class and the solutions for the problems found. Based on the library research, compiling many theories and it was found that students encounter many problems in speaking class, one of them is inhibition. Inhibition is a state where the students feel afraid of making mistake when performing a speaking task. This problem can be solved by giving the students positive feedback after performing, motivating students to speak before performing, creating a harmonious atmosphere that can reduce students’ nervousness and giving communication training to improve students’ self-confidence
Pelatihan Pemberdayaan Masyarakat Berbasis Pendampingan di Desa Besan, Kecamatan Dawan, Kabupaten Klungkung, Bali I Wayan Wijayasa; Ni Wayan Sumariadhi; Fransiska Fila Hidayana
WIDYABHAKTI Jurnal Ilmiah Populer Vol. 3 No. 2 (2021): Maret
Publisher : STIKOM Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30864/widyabhakti.v3i2.243

Abstract

Pemberdayaan masyarakat desa melalui instrumen desa wisata memerlukan upaya yang lebih giat. Hal ini berkaitan dengan peningkatan kapasitas masyarakat desa yang nantinya diharapkan menjadi subjek sekaligus pihak yang menikmati hasil pembangunan desa wisata. Dalam rangka peningkatan kapasitas dan pembangunan sumberdaya manusia di desa wisata, Kementerian Pariwisata dan Ekonomi Kreatif bekerjasama dengan perguruan tinggi menyelenggarakan pelatihan pemberdayaan berbasis pendampingan. Program ini adalah kelanjutan program yang sebelumnya diselenggarakan tahun 2019. Adapun penekanan pelatihan tahun 2020 terletak pada upaya penerapan CHSE, Pelayanan Prima, dan EPP di era adaptasi kebiasaan baru (new normal). Selain itu, materi wajib Sapta Pesona juga di sampaikan. Pelatihan diikuti oleh 25 peserta yang berasal dari Desa Besan dan perguruan tinggi.
Green Tourism: Promoting Sustainable Practices for a Responsible Future Ni Wayan Sumariadhi
Samā Jiva Jnānam (International Journal of Social Studies) Vol. 1 No. 1 (2023): Volume 1 No. 1 2023
Publisher : Fakultas Dharma Duta UHN IGB Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/ijoss.v1i1.2976

Abstract

Research on green tourism highlights the significance of promoting sustainable practices within the tourism industry. The findings underscore the importance of sustainable tourism development, conservation initiatives, community involvement, policy frameworks, technological advancements, and consumer behavior in fostering a responsible and environmentally friendly tourism sector. The study used a mixed-methods approach is employed to capture both qualitative and quantitative data. This approach allows for a more comprehensive analysis by combining in-depth insights from interviews, surveys, and case studies with statistical data analysis and numerical measurements. In results, the research underscores the role of education, policy interventions, and technological advancements in advancing green tourism. By raising awareness among tourists, implementing robust regulations, and harnessing innovative technologies, the industry can mitigate its environmental impact, enhance resource efficiency, and improve the overall visitor experience.
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 Fransiska FIla Hidayana Made Yudyantara Risadi Sonder, I Wayan Wijayasa, I Wayan