Article Per Year (5 Year)
p-Index From 2021 - 2026
3.288
P-Index
This Author published in this journals
All Journal Jurnal Pariwisata Pesona Journal Of Management Science (JMAS) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Pengabdian kepada Masyarakat Nusantara Jurnal Kepariwisataan Journal La Sociale Studi Ilmu Manajemen dan Organisasi Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Journal of Tourism Sustainability Jurnal Pengabdian Kepada Masyarakat MAKARDHI Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Pariwisata Nusantara
Febrianto, I Gusti Agung
Politeknik Pariwisata Bali
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

Published : 23 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 23 Documents
Search

 1   2   3 
Community Perspectives on the Environmental, Social, and Economic Impacts of the Tomohon International Flower Festival Swandewi, Ni Kadek; Adinda, Clearesta; Adipati, Ingryt Grity; Febrianto, I Gusti Agung
Studi Ilmu Manajemen dan Organisasi Vol. 5 No. 2 (2024): Oktober
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/simo.v5i2.3433

Abstract

Purpose: The purpose of this research is to evaluate the perceptions of the local community regarding the economic, socio-cultural, and environmental impacts of the Tomohon International Flower Festival (TIFF). Specifically, the study aims to understand how the residents of Tomohon view the festival's contributions to their economic well-being, social cohesion, cultural preservation, and environmental sustainability.Methodology: This research used an exploratory approach to analyse residents' perceptions of the economic, socio-cultural, and environmental impacts of festival activities in Tomohon. Results: The research shows that the Tomohon International Flower Festival (TIFF) is positively viewed by the local community, boosting income, job creation, and regional revenue. It enhances social interactions, cultural pride, and supports education. However, concerns about waste and its impact on the city's aesthetics highlight environmental sustainability issues.Conclusions: TIFF positively impacts the economy, society, and environment but raises concerns about waste management, highlighting the need for better sustainability practices.Limitations: The data reflects respondents' views at a specific point in time and may be influenced by personal experiences, biases, or limited knowledge of economic, socio-cultural, and environmental factors. Additionally, the sample size, though sufficient for exploratory analysis, may not fully represent the Tomohon population, limiting the generalizability of the findings.Contribution: This article enhances understanding of the socio-economic and environmental impacts of large cultural events like the Tomohon International Flower Festival (TIFF) from the local community's perspective. It also offers guidance for organizers and policymakers in optimizing festival benefits while addressing community concerns for more sustainable and inclusive planning.
Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1361

Abstract

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.
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.
Trust among millennial generation domestic travelers in staying at eco-friendly hotels Mayang Fitri Anggani; I Gusti Agung Febrianto
Jurnal Pariwisata Pesona Vol. 9 No. 2 (2024): Edisi Desember 2024
Publisher : Universitas Merdeka Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to determine the beliefs of millennial domestic tourists regarding their intention to stay at an environmentally friendly hotel. The millennial generation is known as a group that has high sensitivity to social and environmental issues. Tourists' belief in environmentally friendly hotels is the belief that the hotel consistently implements policies and actions oriented towards environmental preservation, such as efficient resource management and reducing negative impacts on the environment. Consumer belief includes their perception of a hotel's commitment to implementing real sustainable practices and not just green marketing efforts. Intention to stay at an eco-friendly hotel is influenced not only by individual preferences, but also by the extent to which tourists believe that the hotel can meet their expectations. This research focuses on domestic tourists from the millennial generation, consisting of 100 respondents. Next, the data was analyzed using quantitative descriptive methods. The results of this research show that millennial generation domestic tourists believe that environmentally friendly hotels have high value and quality and have sustainable benefits. The intention of domestic tourists from the millennial generation is also very high. This means that high intention shows a sense of concern for environmentally friendly hotels that support sustainability and benefit the environment.
The effect of service quality, facilities and environmental cleanliness on tourist satisfaction at the fire flies garden tourist attraction, taro tourism village Pinaria, Ni Wayan Chintia; Kalpikawati, Ida Ayu; Artajaya, Made; Febrianto, I Gusti Agung
Junal Ilmu Manajemen Vol 8 No 2 (2025): April: Management Science and Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmas.v8i2.681

Abstract

This study aims to analyze the effect of service quality, facilities, and environmental cleanliness on tourist satisfaction at The Fire Flies Garden. This research uses quantitative and qualitative methods, with primary data obtained through a Likert scale-based questionnaire (1-5) to tourists and interviews with managers. The sampling technique used Accidental Sampling with 60 respondents. Data analysis was conducted using multiple linear regression with the help of SPSS. The results showed that service quality, facilities, and environmental cleanliness have a positive and significant influence on tourist satisfaction, both partially and simultaneously. Tourists are satisfied with the services provided, adequate facilities, and environmental cleanliness that is maintained. The research conclusion confirms that these three variables play an important role in improving the tourist experience and sustainability of tourist destinations.
EFEKTIVITAS INSTAGRAM SEBAGAI MEDIA PEMASARAN DI KOPIUNG HAND CRAFTED COFFEE DENPASAR Juniari, Ni Kadek Eni; Febrianto, I Gusti Agung; Rusdiarnata, I Ketut; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i1.1817

Abstract

Instagram is a social media application designed for smartphones and functions as a digital communication platform, similar to Twitter. However, its primary distinction lies in its emphasis on photo sharing, allowing users to disseminate visual content within specific contexts or locations. One of Instagram's key advantages is its seamless integration with other platforms under the Meta (formerly Facebook) ecosystem, including WhatsApp, Facebook, and Messenger. Additionally, Instagram offers paid digital advertising features that can be utilized to promote and market products effectively. The objective of this study is to evaluate the effectiveness of Instagram as a marketing tool for KopiUNG Hand Crafted Coffee. This research employs a descriptive qualitative approach, utilizing data collection methods such as interviews, observations, and document analysis. The study is grounded in the theoretical framework proposed by Bambang Dwi Atmoko, which emphasizes four key user engagement indicators: follow, like, comment, and share. The findings indicate that three of the four indicators follow, like, and share have been implemented effectively in the marketing strategy. However, the 'comment' indicator has not yet demonstrated the same level of effectiveness. The outcomes of this study are anticipated to serve as a valuable source of insight and provide strategic recommendations for enhancing the marketing efforts of KopiUNG Hand Crafted Coffee.    
Evaluasi Tingkat Kepuasan Masyarakat Kota Tomohon terhadap Pelatihan Pengembangan Keterampilan Pengelolaan Event dan Floristry Swandewi, Ni Kadek; Febrianto, I Gusti Agung; Adinda, Clearesta; Grity Adipati, Ingryt; Wirata, I Nengah
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 1 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN)
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i1.2753

Abstract

Festival budaya memainkan peran penting dalam meningkatkan citra destinasi, festival menampilkan warisan budaya, mempopulerkan destinasi sejarah, dan menghasilkan manfaat secara ekonomi bagi masyarakat (Ye, Xu, 2022). Tomohon menjadi salah satu contoh destinasi yang berhasil mengangkat citra destinasinya melalui festival internasional yaitu Tomohon International Flower Festival yang diadakan setahun sekali sejak tahun 2008. Penelitian ini bertujuan untuk mengetahui tingkat kepuasan masyarakat terhadap pelaksanaan pengabdian kepada masyarakat program studi pengelolaan konvensi dan acara Politeknik Pariwisata Bali. Pengabdian masyarakat yang berlangsung memiliki tujuan untuk meningkatkan keterampilan masyarakat melalui pelatihan bidang event dan florist. Metode penelitian yang digunakan adalah sosialiasi dan pelatihan. Tim penelitian memberikan edukasi mengenai etiket protokoler, pengelolaan event, hygiene dan sanitasi pada hari pertama. Pada hari kedua masyarakat diajak untuk belajar mengenai pemanfaatan bunga sebagai pelengkap kegiatan pelaksanaan kegiatan meeting yang salah satunya adalah rangkaian bunga pada vas. Program ini diimplementasikan melalui kegiatan seminar interaktif. Selain itu, dilakukan juga kegiatan merangkai bunga bersama masyarakat. Penelitian ini memberikan kontribusi nyata terhadap peningkatan pengetahuan masyarakat Kota Tomohon di Sulawesi Utara dan memberikan dasar untuk pengembangan keterampilan berwirausaha di bidang florist untuk mendukung kegiatan MICE yang ada di Kota Tomohon. Implikasi praktis dari penelitian ini adalah perlunya kelanjutan program edukasi dan pelatihan lanjutan serta pendampingan masyarakat Tomohon secara langsung pada event tahunan yakni Tomohon International Flower Festival (TIFF).
Penguatan Keterampilan Flower Commercial Dalam Meningkatkan Branding Kota Tomohon Swandewi, Ni Kadek; Febrianto, I Gusti Agung; Juli Rastitiati, Ni Kade; Sri Puspa Adi, Ida Ayu; Iswarini, Ni Ketut; Laksana Rahjasa, Putu Surya
Jurnal Pengabdian kepada Masyarakat Nusantara Vol. 5 No. 3 (2024): Jurnal Pengabdian kepada Masyarakat Nusantara (JPkMN) Edisi Mei- Agustus
Publisher : Lembaga Dongan Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55338/jpkmn.v5i3.3532

Abstract

Festival tahunan Tomohon International Flower Festival (TIFF) di Kota Tomohon adalah event tahunan yang dibuat dan dilaksanakan oleh masyarakat dan bersifat bottom up. Penelitian ini bertujuan memberikan paparan terkait kegiatan penguatan keterampilan bunga komersial dalam meningkatkan branding kota bunga di Tomohon. Namun, pemanfaatan bunga lokal yang ada sampai saat ini hanya massif digunakan pada event TIFF berlangsung, dan pada pelaksanaan hanya menjadi produk mentah yang dijual ke Kota Manado dan luar kota. Pelaksanaan pelatihan disesuaikan dengan kebutuhan Masyarakat yang diketahui melalui proses penjajagan dengan dinas pariwisata Kota Tomohon. Perencanaan sampai dengan pelaksanaan dilakukan sesuai dengan kesepakatan dari mitra Kerjasama. Pelatihan yang bertema peningkatan keterampilan flower commercial dibagi menjadi tiga sesi. 1) Merangkai single flower boquet, 2) Merangkai bunga pada media besar (kertas wrap, box dan keranjang), dan 3) flower to wear. Hasil pelatihan diketahui bahwa Masyarakat merasa puas terhadap pelatihan yang dilaksanakan selama dua hari yakni pada tanggal 24-25 Juni 2024. Pada periode berikutnya direncanakan kegiatan Pengabdian dengan tema Pendampingan yang akan dilaksanakan berbarengan dengan persiapan masyarakat Kota Tomohon menyambut pagelaran Tomohon International Flower Festival 2024.
Analysis the Causes of High Food Costs and Food Cost Control Strategies at the Food and Beverage Product Department at the Four Points Hotel by Sheraton Bali Made Artajaya; Made Wahyu Chikara Wijaya; I Gusti Agung Febrianto
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 2 August (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i2.173

Abstract

The hotel's second largest revenue is food and beverage revenue. Four Points by Sheraton Bali Ungasan benefit from the sale of food and beverages, the income can be achieved maximally if the control of food cost effectively and efficiently. The objective of this study was to determine the cause of the high food cost at Four Points by Sheraton Bali Ungasan in 2020 and to determine the food cost control strategy by the food and beverage product department. Based on the percentage comparison between standard food costs and actual food costs period JanuaryDecember 2020, there is a difference of 4.03%. This study uses a qualitative descriptive analysis technique of triangulation of sources using the theory of Dittmer, Ojugo, and Wiyasha. The results of this study indicated the purchasing section was not applied standard purchase specifications and standard prices. The receiving section did not check the quality and quantity of food from suppliers. Foodstuff storage did not apply FIFO and the storage space did not mind the feasibility and temperature. The issuing section did not apply storeroom requisition. The kitchen section did not apply the standard yield, standard recipe and standard portion size optimally, this causes high food costs.
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
Co-Authors Adinda, Clearesta Adipati, Ingryt Grity Anak Agung Istri Manik Mahayani Anggani, Mayang Fitri Artajaya, Made Astuti Pranadewi, Putu Mira Eni Juniari, Ni Kadek Grity Adipati, Ingryt I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Ketut Rusdianata I Ketut Surata I Nyoman Arcana I Nyoman Gede Agus Jaya Saputra I Nyoman Rinala I Putu Esa Widhaharthana I Putu Utama I Wayan Muliana I Wayan Pastini Ida Bagus Maha Putra Iswarini, Ni Ketut Juli Rastitiati, Ni Kade Kalpikawati, Ida Ayu Laksana Rahjasa, Putu Surya Lidjah Magdalena Massenga Made Wahyu Chikara Wijaya Massenga, Lidjah Magdalena Michael Christanta Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Luh Putu Surining Jati Ni Luh Suastuti Ni Putu Ariesta Budani Ni Putu Ariesta Budiani, Ni Putu Ariesta Pastini, I Wayan Pastini, Ni Wayan pinaria, ni wayan chintia Putu Mira Astuti Pranadewi9 Rinala, I Nyoman Rini, Try Utami Kartika Rumadana, I Made Rusdianata, I Ketut Rusdiarnata, I Ketut Sabudi, I Nyoman Sukana Saputra, I Nyoman Gede Agus Jaya Setyowati Widuri Sri Puspa Adi, Ida Ayu Sudiparwati, Putu Ayu Swandewi, Ni Kadek Widuri, Setyowati Ayu Wijaya, Made Aditya Sastra Ananta Wirata, I Nengah