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pinaria, ni wayan chintia
Politeknik Pariwisata Bali
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Pengaruh Electronic Word of Mouth dan Influencer Marketing terhadap Keputusan Menginap di Adiwana Warnakali Resort Nusa Penida Negara, I Dewa Agung Anom Segening Putra; Sudiksa, I Nyoman; Pinaria, Ni Wayan Chintia
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 2 (2024): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v3i2.1490

Abstract

The aim of this research is to analyze the influence of electronic word of mouth and influencer marketing on the decision to stay at Adiwana Warnakali Resort. The number of samples in this study was 100 respondents using the Slovin formula. Data collection was carried out by distributing questionnaires to guests who had stayed at Adiwana Warnakali Resort. The data analysis techniques used in this research are the classical assumption test, multiple linear regression analysis, t-test, F test, and coefficient of determination with data analysis tools using the SPSS version 26 program. The results of this research show that electronic word of mouth has a positive effect and significant to the decision to stay overnight partially with the Sig value. 0.000 < 0.05, influencer marketing has a positive and significant effect on the decision to stay overnight partially with a Sig value. 0.000 < 0.05 and electronic word of mouth and influencer marketing have a positive and significant effect on the decision to stay overnight simultaneously with a Sig value. 0.000 < 0.05. Based on the results of this research, the advice that can be given is that Adiwana Warnakali Resort is expected to be able to manage online reviews well by providing feedback or replying to consumer reviews and conducting research on new trends so that the content that will be uploaded by influencer marketing is interesting and increases the decision to stay overnight at Adiwana Warnakali Resort.
The Influence of Attitudes and Subjective Norms of Domestic Millennial Tourists on the Intention to Stay at An Environmentally-Friendly Hotel Febrianto, I Gusti Agung; Anggani, Mayang Fitri; Pinaria, Ni Wayan Chintia
Journal of Tourism Sustainability Vol. 4 No. 1 (2024): Volume 4 Number 1 (2024)
Publisher : Politeknik Negeri Bandung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35313/jtospolban.v4i1.109

Abstract

This research aims to determine the influence of domestic millennial tourists' attitudes and subjective norms on their intention to stay at an environmentally friendly hotel. Attitude is the result of a psychological process that cannot be observed directly, but must be inferred from what is said or done. Attitudes towards environmentally friendly products are a relevant subject. Subjective norms are a person's beliefs regarding expectations which are influenced by other parties, both individually and in groups, to perform or not perform a particular behavior. Intention is an indicator of the extent to which people are willing to carry out a specific behavior or a person's willingness to carry out a certain behavior. This research focuses on domestic millennial tourists, consisting of 100 respondents. The data were analyzed with multiple regression statistical technique resulting a positive and significant influence of the attitude and subjective norm variables on the intention to stay at an environmentally friendly hotel. It was investigated that domestic millennial tourists are highly concerned about environmentally friendly hotel to be selected as their accommodation and it was also found out that they obtain direct influence from their closest relatives in determining the choice of environmentally friendly hotels
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.
Penguatan Kelembagaan Kelompok Sadar Wisata Desa Wisata Keliki Kecamatan Tegallalang Kabupaten Gianyar Kalpikawati, Ida Ayu; Pinaria, Chintia; Sudiksa, I Nyoman
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (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.v4i1.1339

Abstract

Keliki Village has been designated as a tourist village in 2020. As a relatively new tourist village, Keliki Tourism Village already has a tourism awareness group (Pokdarwis), but the tourism programme developed to optimise the village's potential has not been plemented. There are no documented activities in the tourism sector, even though in reality there are already several tourism businesses in Keliki Village, but they are still managed personally. This community service activity aims to provide institutional strengthening through increasing and developing the competence of Pokdarwis members in managing the Keliki Tourism Village. This service is carried out through the initial assessment stage, programme preparation, and service activities that involve the active participation of Pokdarwis members and the tourism community to formulate needs analyses and identify village potential. The number of service participants was 15, consisting of Pokdarwis members, the general public, and tourism actors in Keliki Village. The form of activity is socialisation, and the implementation date is June 15–16, 2023. The evaluation of this activity is carried out by distributing questionnaires to the participants. The results of the respondent's assessment obtained an average score of 3.80 with very good criteria, which means that the participants felt very satisfied with the activities carried out, and the participants strongly agreed that this activity could be continued again because they considered this activity to be very useful in helping Pokdarwis members develop tourism at Keliki Tourism Village.
Corporate Social Responsibility in Small and Medium Sized Enterprises Hotel in Seminyak Area Dewi, A.A. Ayu Indah Kusuma; Sudiksa, I Nyoman; Kalpikawati, Ida Ayu; Pinaria, Ni Wayan Chintia
Jurnal Ilmiah Hospitality Management Vol. 13 No. 1 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i1.218

Abstract

This research is motivated by the importance of CSR disclosure among SMEs hotel in the Seminyak area that has been implementing CSR. The purpose of this study is to explore the implementation of CSR activities, the media uses to disclose the CSR activities, and the perceived barriers to disclosing CSR activities on the website. This research is a qualitative research. The population would be chosen through observation by direct phone call to each SMEs hotel area with CSR activities and 5 SMEs hotel have been chosen. The data needed was gathered by doing interviews to the owner or manager of each SMEs hotel. The data were analyzed through three activities, such as data reduction, data display, conclusions, and method triangulation. The results revealed SMEs hotel predominantly undertake corporate social marketing, community volunteering, and corporate philanthropy, then used meetings, word of mouth, briefing, WhatsApp, Instagram, and email to disclose their CSR activities. SMEs hotel perceived barriers in disclosing their CSR on the website are CSR disclosure is not needed, CSR disclosure is not their priority, and lack of human resources.
Pelatihan membuat menu makanan pagi “american breakfast” bagi pemilik dan pengelola homestay dalam pelatihan pengelolaan operasional homestay di desa wisata taro tegallalang gianyar bali Kalpikawati, Ida Ayu; Pinaria, Ni Wayan Chintia; Sudiksa, I Nyoman
Jurnal Abdi Masyarakat Vol. 1 No. 2 (2021): Agustus
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v1i2.14

Abstract

Desa Taro memiliki potensi alam dan budaya yang dapat mendukung kesejahteraan masyarakatnya melalui kegiatan pariwisata. Untuk mendukung perkembangan pariwisata di Desa Taro terdapat beberapa rumah telah dikembangkan menjadi homestay oleh pemilik rumah yang merupakan anggota masyarakat Desa Taro, namun belum seluruhnya dikelola dengan baik dan beroperasi secara maksimal. Salah satu keterampilan penting yang harus dimiliki pemilik dan pengelola homestay adalah menyiapkan dan membuat makanan pagi bagi wisatawan atau tamu yang menginap. Belum banyak variasi menu yang dapat disiapkan oleh pengelola homestay karena terbatasnya keterampilan dan pengetahuan mereka dalam menyiapkan menu makanan pagi bagi tamu. Program Studi Bisnis Hospitaliti bekerjasama dengan dosen Program Studi Manajemen Tata Boga Politeknik Pariwisata Bali memberikan pelatihan bagi pemilik dan pengelola homestay dalam menyiapkan menu makanan pagi American breakfast untuk meningkatkan kompetensi peserta pelatihan di bidang makanan.
SOSIALISASI DALAM MENINGKATKAN PARTISIPASI MASYARAKAT PADA GREEN ACCOMMODATION AND F&B SERVICE DI DESA WISATA KELIKI Wiartha, Nyoman Gede Mas; Suastini, Ni Made; Diwyarthi, Ni Desak Made Santi; Pratiwi, Kadek Andita Dwi; Pinaria, Ni Wayan Chintia; Sadjuni, Ni Luh Gde Sri; Jata, I Wayan; Sulistyawati, Ni Luh Ketut Sri; Loanata, Cahyo; Sabudi, I Nyoman Sukana
Jurnal Pengabdian Kepada Masyarakat Bersinergi Inovatif Vol. 2 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat Bersinergi Inovatif
Publisher : PT. Gelora Cipta Nusantara

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

Abstract

Artikel ini bertujuan untuk memberikan gambaran komprehensif tentang kegiatan pengabdian masyarakat yang dilakukan oleh Program Studi Pengelolaan Perhotelan Politeknik Pariwisata Bali, dengan fokus pada partisipasi masyarakat dalam green accommodation dan pelayanan F&B di Desa Wisata Keliki, Gianyar. Pengabdian kepada masyarakat berlangsung selama dua hari, 30-31 Mei, di desa wisata Keliki, Gianyar, diikuti oleh 30 pemuda yang berasal dari desa wisata Keliki. Metode yang digunakan adalah Community Based Development, yang memperlihatkan partisipasi aktif masyarakat lokal dalam menggali potensi sumber daya secara maksimal. Program pengabdian masyarakat ini berhasil meningkatkan partisipasi dan keterampilan masyarakat Desa Wisata Keliki dalam mengelola green accommodation serta pelayanan F&B. Dengan meningkatnya kesadaran tentang pentingnya praktik berkelanjutan dan pelayanan berkualitas, diharapkan daya tarik desa sebagai destinasi wisata akan semakin meningkat. Untuk memastikan keberlanjutan program ini, disarankan agar pelatihan dan sosialisasi dilakukan secara berkala, dengan evaluasi dan monitoring yang terus menerus. Selain itu, perlu diperkuat kemitraan dengan berbagai pihak, termasuk akademisi, pemerintah, dan sektor swasta, untuk mendukung pengembangan pariwisata yang berkelanjutan di Desa Wisata Keliki.
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.
EKSPLORASI LEVEL INOVASI RESTORAN UNTUK MENINGKATKAN KEUNGGULAN KOMPETITIF DI KAWASAN PARIWISATA SANUR Pinaria, Ni Wayan Chintia; Swandewi, Ni Kadek; Pranadewi, Putu Mira Astuti; Usadi, Made Pradnyan Permana
JUIMA : JURNAL ILMU MANAJEMEN Vol. 15 No. 1 (2025): JUIMA : JURNAL ILMU MANAJEMEN
Publisher : Program Studi Manajemen Fakultas Ekonomi dan Bisnis Universitas Mahasaraswati Denpasar

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

Abstract

This research aims to determine the level of restaurant innovation in the Sanur tourism area as part of an effort to build a competitive advantage. The population in this study includes restaurants serving Indonesian and Western food. The sample consists of restaurants with a Google Rating of 4.5-5 and over 1,500 reviews. Data was collected using two methods: web and social media observation, and direct observation. The analysis technique used is descriptive quantitative, which involves calculating the percentage of innovation and categorizing it into different levels of innovation. The research results show that the level of restaurant innovation in the Sanur tourism area varies, with one restaurant at a low level of innovation, six restaurants at a medium level, and one restaurant at a high level.  The average percentage of restaurant innovation implementation in the Sanur tourism area is 59%, placing these restaurants in the medium innovation level category. This research significantly advances our understanding of innovation within the hospitality and tourism sector by examining the innovative practices of restaurants in a leading tourist destination. The findings are highly valuable for various stakeholders. By implementing innovative strategies, restaurants can leverage these insights to enhance their competitive advantage.
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.
Co-Authors Andy Nudyanto Anggani, Mayang Fitri Artajaya, Made Astuti Pranadewi, Putu Mira Candra, Dewa Ayu Kirana Maya Citrawati, Luh Putu Dewi, A.A. Ayu Indah Kusuma Febrianto, I Gusti Agung I Gusti Agung Febrianto I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Ketut Surata I Putu Gde Sukaatmadja I Wayan Adi Pratama Jata, I Wayan Juli Rastitiati, Ni Kade Kalpikawati, Ida Ayu Kusumarini, Indah Loanata, Cahyo Mayang Fitri Anggani Negara, I Dewa Agung Anom Segening Putra Ni Desak Made Santi Diwyarthi Ni Kadek Vira Kumara Dewi Ni Luh Putu Agustina Darmayanti Ni Made Suastini, Ni Made Pratiwi, Kadek Andita Dwi Puspaningrum, Ni Kadek Indah Putu Yudi Setiawan Rumadana, I Made Sabudi, I Nyoman Sukana Santi Diwyarthi, Ni Desak Made Sastri Pitanatri, Putu Diah Sri Sadjuni, Ni Luh Gede Sudiksa, I Nyoman Sulistyawati, Ni Luh Ketut Sri Swandewi, Ni Kadek Usadi, Made Pradnyan Permana Wiartha, Nyoman Gede Mas