Article Per Year (5 Year)
p-Index From 2020 - 2025
5.621
P-Index
This Author published in this journals
All Journal Jurnal Master Pariwisata (JUMPA) Jurnal Ilmiah Pariwisata Journal of Economic, Bussines and Accounting (COSTING) JURNAL PENDIDIKAN TAMBUSAI Jurnal Informatika Ekonomi Bisnis Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Manajemen Toba: Journal of Tourism, Hospitality, and Destination Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Sosiologi, Antropologi, dan Budaya Nusantara BINA CIPTA JGEN : Jurnal Pengabdian Kepada Masyarakat Panggung Kebaikan : Jurnal Pengabdian Sosial Jurnal Ilmiah Pariwisata
Juniarta, Pande Putu
Institut Pariwisata Dan Bisnis Internasional
Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Transportation Other

Published : 43 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 43 Documents
Search

 1   2   3   4   5 
Implementasi Standar Operasional Prosedur (Sop) Housekeeping dalam Menyiapkan Kamar Tamu Check In Putra, I Putu Wahyu Sadena; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 3 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i3.743

Abstract

Penelitian ini bertujuan untuk memahami implementasi Standar Operasional Prosedur (SOP) Housekeeping dalam menyiapkan kamar tamu check-in di Villa Sunset Hill Uluwatu. Penelitian dilaksanakan dalam rentang waktu 3 bulan, dimulai dari bulan September hingga bulan November. Teknik analisis data yang digunakan adalah teknik analisis deskriptif kualitatif dengan melakukan pendekatan observasi, dokumentasi, dan wawancara kepada informan, yaitu supervisor dan staf, untuk mengetahui penerapan standar operasional prosedur yang berlaku. Dari hasil penelitian di lapangan, yang penulis lakukan pada bulan September hingga November di Villa Sunset Hill Uluwatu terhadap supervisor dan staf housekeeping yang bertugas menangani check-in, ditemukan bahwa sering terjadi kekurangan dalam membersihkan semua hal yang kotor dan mengumpulkan lapisan kotor di kamar tamu atau pengunjung. Dapat ditarik simpulan bahwa penerapan SOP oleh Housekeeping di Villa Sunset Hill Uluwatu sudah memenuhi syarat dengan sangat baik. This study aims to understand the Implementation of Standard Operating Procedures (SOP) for Housekeeping in the Management of Check-In Guest Rooms at Villa Sunset Hill Uluwatu. The research was conducted within a span of 3 months starting from September to November. The data analysis technique used is a Qualitative Descriptive analysis technique by taking an observation, documentation, and interview approach to informants, namely supervisors and staff, to find out the applicable standard operating procedures. From the results of research in the field, which the author conducted from September to November at Villa Sunset Hill Uluwatu, towards supervisors and housekeeping staff who are in charge of handling check-ins, it was found that there was a lack of cleaning all dirty items and collecting dirty layers in guest or visitor rooms. Sanctions can be drawn that the implementation of the SOP by Housekeeping at Villa Sunset Hill Uluwatu has met the requirements very well.
Implementasi Standar Operasional Prosedeur Bell Boy Menangani Barang Bawaan Tamu Check In di Hotel Putra, I Made Yoga Aditya; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.775

Abstract

Bellboy adalah orang yang bertanggung jawab melayani tamu, membuka pintu mobil tamu, sekaligus menangani barang-barang bawaan tamu baik itu tamu yang check-in maupun yang check-out, serta bertugas mengantar tamu ke kamar dan menjemput barang tamu ke kamar jika diminta. Tujuan dari penelitian ini adalah untuk mengetahui implementasi standar operasional prosedur Bellboy dalam menangani barang bawaan tamu di Belgian Beach Hotel saat check-in, dan mengetahui faktor-faktor yang menyebabkan kurangnya efektivitas kerja Bellboy dalam mengimplementasikan standar operasional prosedur yang sudah ditetapkan di Belgian Beach Hotel. Metode yang digunakan dalam pengumpulan data adalah observasi dan wawancara. Teknik analisis data yang dilakukan adalah deskriptif kualitatif yaitu dengan cara membandingkan (SOP) dengan kenyataan di lapangan untuk mengetahui apakah seluruh prosedur yang berlaku sudah dilaksanakan dengan baik dan benar. Berdasarkan hasil penelitian didapatkan hasil: 1). Implementasi Standar Operasional Prosedur Bellboy dalam menangani barang bawaan tamu saat check-in di Belgian Beach Hotel berjalan dengan baik, baik dari segi teori maupun secara standar operasional prosedur Belgian Beach Hotel sendiri. Berdasarkan hasil observasi selama penelitian, prosedur ini terkadang tidak sesuai dengan SOP karena beberapa alasan, di antaranya staff concierge sibuk melayani tamu-tamu yang ada di lobby; tamu yang check-in ramai sehingga staff concierge tidak memungkinkan untuk menyambut satu per satu tamu yang datang pada saat itu, dan menanyakan keperluan tamu yang lain sebelum mengantarkan tamu ke kamar. 2). Kurangnya terlaksananya briefing atau evaluasi antara Bellman Captain dengan Bellman Staff sehingga mereka kurang mengetahui di mana letak kekurangan dan kelebihan mereka dalam bekerja yang sebenarnya. Bellboys are people who are responsible for welcoming, opening guests' car doors, as well as handling guests' luggage, both guests who check-in and check-out, and are in charge of escorting guests to their rooms and picking up guests' items to their rooms if requested. The purpose of this study was to determine the implementation of Bellboy standard operating procedures in handling guests' luggage at the Belgian Beach Hotel when checking in, and to find out what factors cause the lack of effectiveness of Bellboy work in implementing the standard operating procedures that have been established at the Belgian Beach Hotel. The methods used in data collection are observation and interviews. The data analysis technique used was descriptive qualitative, namely by comparing (SOP) with the reality on the ground to find out whether all the procedures that apply have been carried out properly and correctly. Based on the research results, the results were obtained: 1). The implementation of the Bellboy Standard Operating Procedures in handling guests' luggage when checking in at the Belgian Beach Hotel went well, both in terms of theory and standard operational procedures for the Belgian Beach Hotel itself. Based on observations during research, this procedure was sometimes not in accordance with the SOP for several reasons, including the concierge staff being busy serving the guests in the lobby; guests checking in were so busy that the concierge staff did not have time to welcome guests one by one at that time, and ask for the needs of other guests before escorting guests to their rooms. 2). There is a lack of briefing or evaluation between the Bellman Captain and the Bellman Staff so that they do not know where their strengths and weaknesses lie in actual work.
Penerapan Standard Operational Procedure Room Attendant dalam Penyiapan Kamar Expected Arrival Suputra, I Putu Krisna; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.809

Abstract

Penelitian ini membahas mengenai bagaimana penerapan standard operational procedure pembersihan kamar expected arrival oleh room attendant di Hotel The Legian Seminyak Bali. Tujuan penelitian ini adalah untuk mengetahui penerapan standard operational procedure pembersihan kamar expected arrival oleh room attendant dan hambatan - hambatan yang di dapat oleh room attendant pada saat penerapan standard operational procedure di Hotel The Legian Seminyak Bali. Metode penelitian yang digunakan dalam penyusunan Tugas Akhir ini adalah teknik analisis deskriptif kualitatif dan teknik pengumpulan data berupa observasi, wawancara dan dokumentasi. Hasil penelitian menunjukkan bahwa room attendant sudah bekerja dengan baik, namun ada langkah - langkah standard operational procedure yang belum dilaksanakan seperti jarang untuk melakukan pembersihan sampai di sela sela AC grill, jarang melakukan pembersihan kerai dengan detail, jarang melakukan pembersihan bagian atas lemari es dan bagian bawah microwave dengan detail. Beberapa faktor yang menjadi hambatan penerapan standard operational procedure oleh room attendant adalah terdapat rentang waktu yang sangat mepet atau sedikit antara tamu check out dan waktu check in (back to back arrival), ketersediaan linen yang kurang, saat terjadi proses persiapan kamar, kekurangan tenaga room attendant, adanya perpindahan kamar yang mendadak, saat room attendant tengah mempersiapkan room untuk tamu yang akan check in sehingga banyak standard operational procedure yang tidak dilakukan. Saran saya agar Departemen Housekeeping sebaiknya perlu dicarikannya solusi untuk mengatasi hambatan- hambatan yang terjadi pada saat proses penyiapan kamar agar nantinya proses penyiapan kamar dilakukan secara maksimal agar tidak memunculkan komentar buruk dari tamu yang menginap di Hotel The Legian Seminyak Bali. This research discusses how to implement standard operational procedures for cleaning expected arrival rooms by room attendants at The Legian Seminyak Hotel, Bali. The purpose of this research is to determine the application of standard operational procedures for cleaning expected arrival rooms by room attendants and the obstacles faced by room attendants when implementing standard operational procedures at The Legian Hotel Seminyak Bali. The research method used in preparing this final assignment is qualitative descriptive analysis techniques and data collection techniques in the form of observation, interviews and documentation. The results of the research show that the room attendants have worked well, but there are standard operational procedure steps that have not been implemented, such as rarely cleaning the AC grill, rarely cleaning the blinds in detail, rarely cleaning the top of the refrigerator and other parts. bottom of the microwave in detail. Several factors that hinder the application of standard operational procedures by room attendants are that there is a very short or short time span between guest check out and check in time (back to back arrival), insufficient availability of linen, during the room preparation process, lack of room staff. attendant, there was a sudden room change, when the room attendant was preparing the room for guests who were going to check in so that many standard operational procedures were not carried out. My suggestion is that the Housekeeping Department should find a solution to overcome the obstacles that occur during the room preparation process so that later the room preparation process is carried out optimally so as not to give rise to bad comments from guests staying at The Legian Hotel Seminyak Bali.
Analisis Penerapan Standar Operasional Prosedur Pada Food And Beverage Product Marta, I Putu; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.810

Abstract

Grand Hotel beralamat di 286 Grand Avenue, Mackinac Island 4975. Mackinac Island ditetapkan menjadi Taman Nasional kedua di Amerika Serikat pada tahun 1875. Grand Hotel merupakan salah satu destinasi wisata yang sudah ada selama bertahun-tahun dan sudah ditetapkan sebagai wisata bersejarah yang dapat di kunjungi yang berlokasikan di Mackinac Island, Michigan, United State America. Mackinac Island merupakan salah satu pulau yang berada dalam kawasan Michigan. Pada hal ini penulis mendapatkan beberapa masalah muncul di Grand Hotel terutama di Food and Beverage Product Esther William Pool. Yang dimana kendala-kendala tersebut menyebabkan kurangnya kepuasan tamu akan service yang diberikan contohnya, seperti permasalahan tamu complain perihal makanan tidak sesuai dengan apa yang diinginkan si tamu dan yang dimana pihak kitchen membuat makanan tidak sesuai dengan keinginanya dan standar yang ada. Akan permasalahan diatas penelitian menggunakan metode penelitian observasi dan wawancara sebagal landasan utama untuk mencari data-data yang diperlukan. Hasil akan dari penelitian ini adanya beberapa penerapan standar operasional prosedur yang tidak diikuti secara baik dan benar maka dari itu pihak management memberikan beberapa solusi untuk mengatasi kendala-kendala yang ada. The Grand Hotel is located at 286 Grand Avenue, Mackinac Island 4975. Mackinac Island was designated as the second National Park in the United States in 1875. The Grand Hotel is a tourist destination that has existed for many years and has been designated as a historic tourist attraction that can be visited which is located on Mackinac Island, Michigan, United States America. Mackinac Island is one of the islands in the Michigan region. In this case, the author found that several problems at the Grand Hotel, especially at the Food and Beverage Product Esther William Pool. Where these obstacles cause a lack of guest satisfaction with the service provided, for example, such as the problem of guests complaining about the food not being what the guest wants and where the kitchen makes food that does not match their wishes and existing standards. Regarding the above problems, the research used observation and interview research methods as the main basis for searching for the necessary data. The results of this research will be that there are several implementations of standard operational procedures that were not followed properly and correctly, therefore the management provided several solutions to overcome the existing obstacles.
Penerapan Standar Operasional Prosedur (Sop) Beach Attendant Dalam Melayani Tamu Wirayoga, Kadek Agus; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.813

Abstract

Secara umum, Prosedur Standar adalah pedoman yang berisi prosedur prosedur oprasional standar yang ada di dalam satu organisasi yang bertujuan mendapatkan ke efesiensian dan efektifitas dalam bekerja, Penelitian ini bertujuan untuk mengetahui system penerapan SOP beach attendant kepada tamu di hotel four seasons at the surf club. Dalam penelitian ini menggunakan system wawancara dan observasi dalam mengambil data. Dan penelitian ini menggunakan metode penelitian kualitatif. Data diolah dari jawaban 6 responden yang merupakan karyawan beach attendant di Four Seasons At The Surf Club. Hasil penelitian menunjukan penerapan SOP dijalankan dengan baik sehingga para tamu merasakan kepuasan dalam menginap atau meluangkan waktu mereka di pantai. Saran yang bisa disampaikan adalah sebaiknya di perlukan pelatihan dan pengembangan karyawan khususnya beach attendant agar beach attendant tidak melakukan kesalahan dalam melayani tamu di hotel Fourseasons At The Surf Club. In general, Standard Procedures are guidelines that contain standard operating procedures within an organization that aim to achieve efficiency and effectiveness in work. This study aims to determine the system of implementing SOP beach attendants for guests at the four seasons hotel at the surf club. In this research, an interview and observation system was used to collect data. And this research uses qualitative research methods. Data was processed from the answers of 6 respondents who were beach attendant employees at the Four Seasons At The Surf Club. The results of the study show that the implementation of SOPs is carried out properly so that guests feel satisfied in staying or spending their time on the beach. The advice that can be conveyed is that it is better to need employee training and development, especially beach attendants so that beach attendants do not make mistakes in serving guests at the Fourseasons At The Surf Club hotel.
Persepsi Wisatawan Ditinjau dari Kualitas Pelayanan Housekeeping Wijaya, Gede Agus Putra; Suarmana, I Wayan Restu; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.845

Abstract

Housekeeping merupakan aset yang sangat penting untuk mencapai tujuan restoran, Salah satu cara untuk meningkatkan kinerja room boy dalam hal penerapan kualitas pelayanan adalah dengan memberikan suatu pelatihan kepada setiap room boy mengenai kualitas pelayanan yang mengacu pada lima dimensi kualitas pelayanan yaitu Bukti Fisik (Tangibles), Daya Tanggap (Responsiveness), Jaminan (Assurance), Empati (Empathy), dan Kehandalan (Reliability). Penelitian ini dilakukan di Pineapple House Ubud villa Jl. Jatayu, Gang Menda No. 5 Ubud Ubud, Ubud, Kecamatan Ubud, Kabupaten Gianyar, Bali 80571, Tlp. : 0821-4414-0535 . Penelitian ini bertujuan untuk mengetahui bagaimana penerapan kualitas pelayanan housekeeping pada Pesisi Pineapple House Ubud. Teknik sampel yang digunakan adalah Quota Sampling, dengan sampel yang digunakan yaitu terdiri dari manajer restoran, room boy , dan 30 tamu. Teknik pengumpulan data yang digunakan yaitu berupa kuesioner dengan penyebaran pada 30 tamu sebagai responden, observasi room, dan juga dokumentasi berupa foto kamar tamu. Teknik analisis data yang digunakan yaitu deskriptif kuantitatif. Dari hasil penelitian diketahui bahwa penerapan kualitas pelayanan yang dilakukan oleh housekeeping Pesisi room boy dinilai sangat baik oleh tamu berdasarkan kuesioner dengan nilai 4,44 yang dikategorikan sangat baik dan data tersebut didukung oleh hasil observasi. Housekeeping is a very important asset to achieve restaurant goals. One way to improve the performance of room boys in terms of implementing service quality is to provide training to each room boy regarding service quality which refers to five dimensions of service quality, namely Physical Evidence (Tangibles), Responsiveness, Assurance, Empathy, and Reliability. This research was conducted at Pineapple House Ubud villa Jl. Jatayu, Gang Menda No. 5 Ubud Ubud, Ubud, Ubud District, Gianyar Regency, Bali 80571, Tlp. : 0821-4414- 0535 . This study aims to determine how the implementation of housekeeping service quality at Pesisi Pineapple House Ubud. The sampling technique used is Quota Sampling, with the sample used consisting of restaurant managers, room boys, and 30 guests. The data collection technique used is in the form of a questionnaire with distribution to 30 guests as respondents, room observation, and also documentation in the form of guest room photos. The data analysis technique used is descriptive quantitative. From the results of the study it is known that the application of service quality carried out by housekeeping Pesisi room boy is considered very good by guests based on a questionnaire with a value of 4.44 which is categorized as very good and the data is supported by the results observation.
PENGARUH KOMPETENSI KARYAWAN TERHADAP KUALITAS PELAYANAN DEPARTEMEN FRONT OFFICE DI HOTEL PURI SARON SEMINYAK Kadek Wira Adi Saputra; Pande Putu Juniarta
SABANA: Jurnal Sosiologi, Antropologi, dan Budaya Nusantara Vol. 1 No. 3 (2022): Desember 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sabana.v1i3.1694

Abstract

Service Quality is the main basis for knowing the level of customer satisfaction. In this case the company can be said to be good if it is able to provide goods or services in accordance with the wishes of customers. To achieve the goals or objectives that have been determined, a company or organization requires capital, facilities and infrastructure, technology, and Human Resources (HR). Competence is defined as the work ability of each individual which includes aspects of knowledge, skills, and work attitudes that are in accordance with the expected standards. With the majority of employees having competence in accordance with their respective fields of work, it is hoped that they will be able to improve the quality of service to customers or guests who enjoy services at the hotel. The purpose of this study was to determine the effect of employee competence on the quality of service in the front office department at the Puri Saron Seminyak hotel. This research was conducted at Hotel Puri Saron Seminyak. The sample trick method used in this study is the saturated sample method where the samples in this study are all front office employees at the Puri Saron Seminyak hotel. Based on the results of the research that has been done, it shows that the employee competency variable (X) shows a positive and significant influence on the service quality variable (Y) at the Puri Saron Seminyak Hotel and the employee competency variable contributes 31.6% to the service quality of front office employees at Hotel Puri Saron Seminyak.
Kualitas sirup berbahan dasar daun pandan wangi Deva, I Gede Sumalana; Juniarta, Pande Putu
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.v2i1.275

Abstract

Tujuan dari penelitian Kualitas Sirup Berbahan Dasar Daun Pandan Wangi( Pandanus odoratissimus ) adalah untuk membuat sirup lain dari yang sudah ada dan daun pandan mudah dicari di pemukiman masyarakat dan juga banyak manfat dan kasiat dari daun pandan untuk manusia. Dan untuk mengetahui kualitas dari sirup daun pandan wangi berbahan campuran seperti gula, cmc, pewarna, vanili, ekstra pandan, dan air, dan memiliki kualitas rasa, aroma, tekstur dan warna, kemudian untuk mengetahui daya tahan serta menganalisis seberapa besar biaya yang diperlukan dalam pembuatan sirup daun pandan wangi pandanus odoratissimus. Pendekatan penelitian yang digunakan adalah penelitian eksperimen, penelitian eksperimen ini dilakukan dengan membuat sirup daun pandan pandanus odoratissimus, kemudian diuji oleh 20 orang panelis dengan tes organoleptic, observasi dan analisi biaya. Hasil penelitian ini berupa kualitas sirup daunpandan sebagai bahan dasar daun pandan wangi menjadi sirup pandanus odoratissimus adalah enak dari segi rasa, beraroma wangi, testur lembut,serta memiliki kasiat untuk manusi. Dari hasil uji daya tahan sirup daun pandan wangi cepat basi ketika dibuka begitu saja, maka dari itu sirup diletakan ditempat yang dingin. Dari asil analisi biaya dalam pembuatan sirup daun pandan wangi pandanus odoratissimus membutuhkan biaya Rp.45.000 The purpose of the research on the Quality of Syrup Based on Wangi Pandan Leaves (Pandanus odoratissimus) is to make another syrup from the existing one and pandan leaves are easy to find in community settlements and also many benefits and benefits of pandan leaves for humans. And to determine the quality of the fragrant pandan leaf syrup made from a mixture of sugar, cmc, dye, vanilla, extra pandan, and water, and have the quality of taste, aroma, texture and color, then to determine the durability and analyze how much cost is required in making pandanus odoratissimus pandanus leaf syrup. The research approach used is experimental research, this experimental research was conducted by making pandanus odoratissimus pandan leaf syrup, then tested by 20 panelists with organoleptic tests, observation and cost analysis. The results of this study are the quality of pandan leaf syrup as the basic ingredient of fragrant pandan leaves into pandanus odoratissimus syrup, which is delicious in terms of taste, smells good, has a soft texture, and has properties for humans. From the results of the durability test, the fragrant pandan leaf syrup spoils quickly when opened, so the syrup is placed in a cool place. From the results of the cost analysis in the manufacture of fragrant pandan leaf syrup, pandanus odoratissimus costs Rp.45.000
Kualitas Permen Jeli Berbahan Dasar Jeruk Kintamani Paramartha, Putu Gion; Juniarta, Pande Putu
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.v2i2.319

Abstract

Permen jeli jeruk kintamni adalah Kembang gula bertekstur lunak yang diproses dengan penambahan komponen hidrokoloid seperti gelatin digunakan untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal dan dengan penambahan ekstrak Jeruk Kintamani. Tujuan penelitian ini adalah untuk mengetahui tekstur, rasa, warna, permen jeli Jeruk kintamani dan untuk mengetahui biaya produksi permen jeli jeruk kintamani. Jenis data yang digunakan adalah data kualitatif dan data kuantitatif. Teknik pengumpulan data melalui observasi, instrument tes, tes uji organoleptik (kuisioner). Berdasarkan dari hasil dan pembahasan, didapatkan simpulan bahwa (1) Kualitas Permen Jeli Jeruk Kintamani mendapat hasil dengan indikator rasa dengan katagori (Sangat Enak), indikator tekstur (Sangat Lembut), dan indikator warna (Sangat Menarik). (2) Biaya yang dibutuhkan dalam pembuatan Permen Jeli Jeruk Kintamni berdasarkan perhitungan 1 resep yang digunakan dari penelitian yang di hitung dari fix cost dan variable cost sebesar Rp. 14.820,- dengan harga per picis Rp. 240,-. Kintamani orange jelly candy is a soft confectionery served with hydrocolloid ingredients such as gelatin which is used to modify the texture to produce a chewy product and the addition of Kintamani Orange extract. The purpose of this study was to determine the texture, taste, color, kintamani orange jelly candy and to determine the production of Kintamani orange jelly candy. The types of data used are qualitative data and quantitative data. Data collection techniques through observation, instrument tests, organoleptic tests (questionnaires). Based on the results and discussion, it was concluded that (1) the quality of Kintamani Orange Jelly Candy got results with a taste indicator in the category (Very Tasty), texture indicator (Very Soft), and color indicator (Very Attractive). (2) The cost required in making Kintamani Orange Jelly Candy is based on the calculation of 1 recipe used from the research which is calculated from fixed costs and variable costs of Rp. 14,820, - with the price per piece Rp. 240,-.
Penerapan Standar Operasional Prosedur Pembersihan Kamar Occupied Pada Masa Pandemi Covid 19 di Hotel W Seminyak Pramuditha, I Kadek Adi; Juniarta, Pande Putu
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.v2i3.375

Abstract

Kamar occupied pada masa pandemi covid 19 di Hotel W Seminyak, agar penelitian ini dapat bermanfaat dalam meningkatkan kinerja dan lancarnya oprasional dalam penerapan SOP pembersihan kamar occupied. Penelitan ini menggunkan teknik observasi, wawancara, dokumentasi dan studi kepustakaan dari hasil tersebut akan dibandingkan dengan SOP yang berlaku di Hotel W Seminyak. Hasil penelitian, penerapan SOP pembersihan kamar occupied pada masa pandemi covid 19 di Hotel W Seminyak secara umum SOP adalah pedoman untuk mempermudah room attendant melakukan pekerjaan. Mengingat pentingnya sebuah SOP pembersihan kamar occupied maka penelitian ini bertujuan untuk mengetahui tentang bagaimana penerapan SOP pembersihan kamar occupied. Secara umum room attendant telah menerapkan SOP yang berlaku di W Seminyak hotel dengan baik, tetapi masih ada SOP yang belum disesuaikan diantaranya tidak mengganti linen secara berkala, tidak pernah melakukan pengecekan spot pada inner duvet, bed topper, dan sofa yang ada di room, jarang melakukan dusting dengan SOP. The room occupied during the COVID 19 pandemic at Hotel W Seminyak, so that this can be useful in improve performance and smooth the implementation of the SOP for the room occupied. This research uses observation, interview, documentation and literature studies techniques. Hotel W Seminyak The results of the study, the application of SOP for occupied rooms during the covid 19 pandemic at Hotel W Seminyak in general, SOP are guidelines to make it easier for room attendants to do work. In general, the room attendants have implemented the SOP that apply at the Seminyak W hotel well, but there are still SOP that have not been adjusted, including not changing regularly, never checking the places on the inner duvet, bed the topper, and sofa in the room, rarely do dusting with SOP.
Co-Authors Amir, Firlie Lanovia Anak Agung Ayu Ratih Kesumadewi Ayu Suwita Yanti Deva, I Gede Sumalana Febrianindya, Stephanie I G A Krisna Lestari I Made Darsana I Nengah Dasi Astawa I Nyoman Sudiarta I Wayan Restu Suarmana, I Wayan Restu I Wayan Suardana Kadek Wira Adi Saputra Kadek Wira Adi Saputra Made Antara Marta, I Putu Ni Ketut Bintang Winantari Ningsih Ni Komang Bintang Dewi Pratiwi Ni Putu Lilik Widyayanthi Paramartha, Putu Gion Pitanatri, Isvari Ayu Pramuditha, I Kadek Adi Putra, I Made Yoga Aditya Putra, I Putu Wahyu Sadena Putu Wira Parama Suta Sanjaya, I Made Arya Sanjaya, I Wayan Kiki Saputra, Kadek Wira Adi Sari, Retno Juwita Suputra, I Putu Krisna Suta, Putu Wira Parama Wardana, Miko Andi Wijana, Putu Ade Wijaya, Gede Agus Putra Wirawan, I Kadek Candra Wirayoga, Kadek Agus