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All Journal Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Informatika Ekonomi Bisnis Escalate : Economics and Business Journal
Purnantara, I Made Hadi
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Economics, Econometrics & Finance Social Sciences

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Revitalizing Customer Experience through the Internet of Things : Integrating Customer Engagement and Campaign Effectiveness Susanti, Putu Herny; Purnantara, I Made Hadi; Wardana, Miko Andi
Escalate : Economics and Business Journal Vol. 1 No. 01: Strategic Adaptation for Sustainable Growth
Publisher : Takaza Innovatix Labs Ltd.

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61536/escalate.v1i01.7

Abstract

This research study employs a quantitative approach to investigate the relationships among customer engagement (CEG), campaign effectiveness (CEF), IoT adoption, and their combined impact on customer experience (CEX) in the context of Bali's tourism industry. A random sample of 100 participants was selected from the target population, and structured surveys with Likert scale responses were used to collect data. Structural Equation Modeling (SEM) with Partial Least Squares (PLS) was employed for data analysis, as it is well-suited for examining complex relationships among multiple variables. The study reveals significant direct relationships: CEG positively influences CEX, CEF positively influences CEX, and IoT adoption positively influences CEX. Additionally, there is a positive but relatively weaker relationship between CEG and IoT adoption and between CEF and IoT adoption. Indirect effects analysis shows that both CEG and CEF indirectly influence CEX through their impact on IoT adoption, although the latter relationship is relatively weaker. These findings have significant implications for Bali's tourism industry. Fostering customer engagement, effective marketing campaigns, and IoT adoption can enhance customer experiences, thereby increasing tourists' intention to revisit. This, in turn, can boost Bali's tourism sector, leading to economic growth and sustainability.
Fostering Success: Investigating Knowledge Sharing, Leadership, Work Behavior and Performance Purnantara, I Made Hadi; Huanza, M; Pianda, Didi; Effendi, Marwan; Waqiah, Waqiah
Jurnal Informatika Ekonomi Bisnis Vol. 5, No. 3 (September 2023)
Publisher : SAFE-Network

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37034/infeb.v5i3.644

Abstract

This study examines the relationships between knowledge sharing, effective leadership, work behavior, and performance in Sekretariat Daerah Denpasar. The aim is to investigate how knowledge sharing and effective leadership influence performance, mediated by work behavior. Data was collected from 83 respondents through questionnaires, and multiple linear regression and path analysis were used for analysis. The results demonstrate significant and positive effects of knowledge sharing and effective leadership on work behavior within Sekretariat Daerah Denpasar. This emphasizes the importance of promoting a culture of knowledge sharing and developing effective leadership behaviors to enhance employee work behaviors. Furthermore, the study reveals significant and positive impacts of knowledge sharing, effective leadership, and work behavior on performance, highlighting their role in driving organizational success. Importantly, work behavior is identified as a mediating variable in the relationships between knowledge sharing, effective leadership, and performance. Positive work behaviors, including collaboration, communication, and adaptability, mediate the influence of knowledge sharing and effective leadership on performance outcomes. These findings underscore the significance of fostering positive work behaviors and creating a supportive work environment. The practical implications suggest that Sekretariat Daerah Denpasar should prioritize initiatives that enhance knowledge sharing practices, develop effective leadership skills, and foster positive work behaviors. By investing in these areas, the organization can improve employee engagement, collaboration, and productivity, ultimately leading to enhanced performance outcomes.
Exploring the Resilience of Vocational Training Instructors: Validating Resilience Measurement for Effective Coping in Education and Career Development Challenges Sudarmawan, I Wayan Eka; Purnantara, I Made Hadi; Wardana, Miko Andi
Jurnal Informatika Ekonomi Bisnis Vol. 5, No. 4 (December 2023)
Publisher : SAFE-Network

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37034/infeb.v5i4.768

Abstract

This research presents a comprehensive exploration of vocational training instructors at Training Centers (LPK) in Denpasar, focusing on the validation of the 10-item CD-RISC scale as a measure of resilience. Utilizing SPSS software for discriminant item analysis, the study confirmed the suitability of all scale items, establishing their reliability in assessing resilience within the unique context of vocational training. The calculated corrected item-total correlations indicated a robust relationship between individual items and the overall scale. Cronbach's Alpha coefficients, consistently high at 0.963 both overall and based on standardized items, underscored the internal consistency of the 10-item CD-RISC scale. This research contributes to the understanding of resilience among vocational training instructors, emphasizing the importance of tailored measurement tools for specific contexts. The affirmed reliability of the scale suggests its utility for future research endeavors aimed at enhancing the resilience of vocational training instructors in Denpasar. Beyond academic implications, this study holds practical value for improving training programs and supporting instructors in navigating the challenges inherent in their profession.
Pengaruh Varian Menu dan Kualitas Pelayanan Terhadap Keputusan Pembelian Priharsini, Ni Kadek Suwi; Darsana, I Made; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.919

Abstract

Persaingan dalam dunia bisnis semakin bertambah ketat. Salah satu unsur kunci dalam persaingan bisnis kuliner adalah varian menu yang disediakan oleh perusahaan. Selain itu, kualitas pelayanan juga merupakan unsur yang sangat penting dalam menumbuhkan loyalitas pelanggan. Kedua faktor tersebut dapat meningkatkan minat konsumen, yang pada akhirnya mempengaruhi keputusan pembelian. Penelitian ini bertujuan untuk menganalisis pengaruh varian menu dan kualitas pelayanan secara simultan terhadap keputusan pembelian pada Winston’s Restaurant, Four Seasons Hotel At The Surf Club. Penelitian ini dilakukan di Winston’s Restaurant, Four Seasons Hotel At The Surf Club, yang berlokasi di 9011 Collins Ave, Surfside, FL 33154, United States. Populasi dalam penelitian ini adalah seluruh konsumen yang pernah membeli makanan dan minuman di Winston’s Restaurant. Jumlah sampel yang digunakan dalam penelitian ini adalah sebanyak 100 responden, dengan teknik pengambilan sampel menggunakan purposive sampling. Metode pengumpulan data dilakukan dengan menggunakan kuesioner, dan teknik analisis data yang digunakan adalah analisis regresi linier berganda. Hasil penelitian menunjukkan bahwa varian menu dan kualitas pelayanan secara bersama-sama memberikan pengaruh yang signifikan dan positif terhadap keputusan pembelian pelanggan di Winston’s Restaurant, Four Seasons Hotel At The Surf Club. Secara parsial, baik varian menu maupun kualitas pelayanan masing-masing berpengaruh signifikan positif terhadap keputusan pembelian. Competition in the business world is getting tougher. One of the key elements in the culinary business competition is the menu variant provided by the company. Service quality is also one of the most important elements to foster customer loyalty. So that it can foster consumer interest to increase purchasing decisions. The purpose of this study was to analyze the effect of menu variants and service quality simultaneously on purchasing decisions at Winston's Restaurant Four Seasons Hotel At The Surf Club. This research was conducted at Winston's Restaurant Four Seasons Hotel At Surfclub, 9011 Collins Ave, Surfside, FL 33154, United States. In this study, the population is all consumers who have purchased food and beverages at Winston's Restaurant. The number of samples in this study were 100 respondents. Sampling using purposive sampling technique. Methods of data collection using a questionnaire. Data analysis using multiple linear regression analysis technique. The results of the study show that the menu variance and service quality together are able to have a significant positive influence on purchasing decisions for customers of Winston's Restaurant Four Seasons Hotel At The Surf Club. Menu variance has a significant positive effect on purchasing decisions for Winston's Restaurant Four Seasons Hotel At The Surf Club customers. Service quality has a significant positive effect on purchasing decisions for Winston's Restaurant Four Seasons Hotel At The Surf Club customers.
Kualitas Nugget Vegetarian Berbahan Dasar Bayam Dwipayana, I Dewa Made Prema; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 1 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i1.923

Abstract

Tujuan penelitian ini adalah untuk mengevaluasi rasa, warna, tekstur, dan aroma nugget sayur berbahan dasar bayam. Hal ini juga bertujuan untuk memperkirakan biaya produksi nugget berbahan dasar bayam dan menentukan berapa lama nugget tersebut dapat bertahan pada suhu ruangan dan di lemari es. Panelis yang berjumlah 32 orang dengan teknik pengujian data kuantitatif dengan analisis biaya, observasi, dan uji organoleptik. Temuan penyelidikan menunjukkan bahwa kualitas nugget vegetarian yang dibuat dengan bayam sangat lezat, menarik secara visual, dan beraroma wangi. Berdasarkan hasil uji ketahanan, nugget bayam bisa bertahan dua hari di suhu ruangan dan lima hari di lemari es. Pembuatan nugget bayam biayanya Rp. 22.800, terbilang cukup murah jika mempertimbangkan analisis biaya karena harga komponennya terjangkau dan menyediakan 15 jenis nugget bayam yang berbeda. The aim of this research was to evaluate the taste, color, texture and aroma of spinach-based vegetable nuggets. This also aims to estimate the production costs of spinach-based nuggets and determine how long the nuggets can last at room temperature and in the refrigerator. There were 32 panelists using quantitative data testing techniques using cost analysis, observation and organoleptic tests. The findings of the investigation showed that the quality of vegetarian nuggets made with spinach was delicious, visually attractive and aromatic. Based on the results of the endurance test, spinach nuggets can last two days at room temperature and five days in the refrigerator. Making spinach nuggets costs Rp. 22,800, which is quite cheap if you consider the cost analysis because the component prices are affordable and it provides 15 different types of spinach nuggets.
Pengaruh Marketing Mix 4p (Product, Place, Price & Promotion) Terhadap Keputusan Menginap Yani, Ni Putu Ditha Indra; Darsana, I Made; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.928

Abstract

Pasca pandemi COVID-19 yang terjadi membuat seluruh industri berupaya untuk memulihkan kembali usaha yang dijalankan. Tidak terkecuali industri bisnis perhotelan. Hal tersebut mendorong pelaku bisnis untuk membuat strategi dalam menghadapi tantangan ini, salah satunya melalui bauran pemasaran. Pada umumnya tidak semua variabel dalam bauran pemasaran akan menjadi pertimbangan oleh konsumen dalam mengambil sebuah keputusan pembelian. Penelitian ini bertujuan untuk mengetahui pengaruh marketing mix 4P yaitu product, place, price & promotion terhadap keputusan menginap secara simultan dan parsial. Penelitian ini dilakukan di The Oberoi Beach Resort, Bali yang berlokasi di Jalan Kayu Aya, Seminyak. Penelitian ini dilakukan pada bulan Desember 2022 – Januari 2023.Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan menggunakan teknik pengumpulan data kuesioner tertutup. Populasi dalam penelitian ini adalah tamu yang pernah menginap di The Oberoi Beach Resort, Bali. Teknik pengumpulan sampel menggunakan quota sampling dengan sampel yang ditentukan adalah 80 orang responden dengan kriteria tamu yang sedang menginap di The Oberoi Beach Resort, Bali. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis regresi linear berganda. Hasil penelitian ini menunjukkan bahwa secara simultan variabel product (X1), place (X2), price (X3) & promotion (X4) berpengaruh positif dan signifikan terhadap keputusan menginap (Y) dan variabel promotion secara parsial tidak berpengaruh signifikan terhadap keputusan menginap. Koefisien determinasi yang diperoleh menunjukkan bahwa 57% tingkat keputusan menginap dipengaruhi oleh faktor produk, lokasi, harga dan promosi. Sedangkan 43% lainnya dipengaruhi oleh variabel lain yang tidak diteliti pada penelitian ini. After the COVID-19 pandemic that occurred, the entire industry made efforts to restore the business being carried out. The hospitality industry is no exception. This encourages business people to make strategies to deal with this challenge, one of which is through the marketing mix. In general, not all variables in the marketing mix will be considered by consumers in making a purchase decision. This study aims to determine the effect of the 4P marketing mix, such as product, place, price & promotion on the decision to stay. The research method used is a quantitative approach using a closed questionnaire data collection technique. The population in this study were guests who had stayed at The Oberoi Beach Resort, Bali. The sample collection technique used quota sampling with the specified sample being 80 respondents with the criteria of guests staying at The Oberoi Beach Resort, Bali. The data analysis technique used in this study is multiple linear regression analysis. The results of this study indicate that simultaneously the product (X1), place (X2), price (X3) & promotion (X4) variables have a positive and significant effect on the decision to stay and the promotion variable partially has no significant effect on the decision to stay. The coefficient of determination obtained shows that 57% of the decision rate to stay is influenced by product, location, price and promotion factors. While the other 43% is influenced by other variables not examined in this study.
Pengaruh Reservasi Online dan Offline Travel Agent terhadap Tingkat Hunian Lubin, Carmelita; Purnantara, I Made Hadi; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.931

Abstract

Sektor pariwisata dan perhotelan merupakan salah satu sektor yang berkembang saat ini. Bali yang merupakan salah satu destinasi wisata yang memiliki potensi besar untuk menarik banyak pengunjung yang mana hal ini berdampak kepada salah satunya adalah tingkat hunian di hotel yang ada di Bali. Era globalisasi ini sangat menguntungkan dunia perhotelan, dikarenakan semua dapat diakses dengan mudah, untuk mempermudah konsumen melakukan pemesanan kamar maka hotel bekerja sama dengan agen perjalanan baik secara online maupun offline. Tujuan umum dari penelitian ini yaitu untuk mengetahui pengaruh reservasi agen perjalanan online dan agen perjalanan offline terhadap tingkat hunian kamar di InterContinental Bali Sanur Resort. Metode penelitian didasarkan pada pendekatan kuantitatif berbentuk asosiatif dengan teknik pengumpulan data yaitu wawancara dan dokumentasi serta menggunakan metode purposive sampling. Hasil penelitian menunjukkan bahwa ada pengaruh signifikan secara parsial antara agen perjalanan online dan offline pada okupansi, kemudian ada pengaruh signifikan secara simultan antara agen perjalanan online dan offline pada okupansi, dan besar dampak yang signifikan secara simultan antara agen perjalanan online dan offline pada okupansi di InterContinental Bali Sanur Resort. The tourism and hospitality sectors are among today's growing sectors. Bali was one of the travel destinations that had great potential to attract many visitors, which affected one of them was the living rate at a hotel in Bali. The era of globalization has benefited the hotel world, as all access to it is easy, to make room reservations easier, so the hotel collaborates with travel agents both online and offline. The research aimed at knowing how the agents' online and offline reservations affect the living rooms of the intercontinental Bali Sanur Resort. Research methods used are associative, quantitative approaches with data collection techniques of interviews and documenting, and using sampling techniques. Research indicates that there is a significant impact between agent's online and offline travel directly to room living, there is a significant impact between agent's simultaneous online and offline travel levels, and a significant simultaneous influence between agent online and offline towards the rooms on the intercontinental Bali Sanur Resort.
Analisis pola kerjasama reservation, reception, dan room attendant dalam penanganan tamu check-in dan check-out di hotel sheraton bali kuta resort: Analysis of cooperation patterns of reservation, reception, and room attendant in handling guest check-in and check-out at hotel sheraton bali kuta resort Sari, Ni Putu Purnama; Pantiyasa, I Wayan; Purnantara, I Made Hadi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 11 (2022): 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.v1i11.227

Abstract

Penelitian ini dilakukan di hotel Sheraton Bali Kuta Resort yang terletak di daerah pantai Kuta, Bali. Penelitian ini bertujuan untuk mengkaji bagaimana pola kerjasama reservation, reception, dan room attendant dalam penanganan tamu check-in dan check-out di hotel Sheraton Bali Kuta Resort. Teknik analisis data yang digunakan dalam penelitian ini adalah kuantitatif yang berarti data berupa angka dan teknik deskriptif kualitatif yang berarti data yang diperoleh selama penelitian akan diuraikan secara rinci dalam bentuk deskripsi yang diatur secara sistematis. Penentuan informan atau responden pada penelitian ini adalah orang-orang yang merespon atau menjawab pertanyaan penelitian baik pertanyaan tertulis maupun lisan. Responden dalam penelitian ini adalah revenue director, duty manager, dan excecutive housekeeper yang memberikan informasi tentang pola kerjasama reservation, reception, dan room attendant dalam penanganan tamu check-in dan check-out di hotel Sheraton Bali Kuta Resort. Hasil penelitian menunjukan bahwa pola kerjasama di hotel ini sudah dijalankan dengan dengan baik, namun ada beberapa prosedur sop yang tidak dijalankan serta permasalahan pada saat penanganan check-in dan check-out. Hal tersebut dapat dilihat dari komentar tamu yang mengeluhkan beberapa pelayanan yang kurang baik pada saat melakukan registrasi check in dan check-out. Sehingga masing-masing dari kepala departemen harus selalu memonitor baawahannya dan karyawan mampu untuk mengoptimalkan kinerjanya agar dapat meningkatkan kualitas penanganan check-in dan check-out.
Pengaruh kompensasi terhadap kinerja karyawan di kanvaz patisserie by vincent nigita seminyak Tirta, Samuel Virya; Purnantara, I Made Hadi
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.v2i1.283

Abstract

Pengaruh pemahaman konsep standard operating procedure terhadap produktivitas kerja room service di melia bali hotel spa and resort Sandinata, I Wayan Raditya Wira; Purnantara, I Made Hadi; Arnawa, I Gst Made Suka
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.v2i1.294

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh Standard Operating Procedure (SOP) terhadap Produktivitas Room service di Melia Bali Hotel SPA and Resorts. Penelitian dilakukan di Melia Bali Hotel SPA and Resorts dengan mengambil responden adalah karyawan bagian Food and Beverages Service. Penelitian dilakukan dengan menyebar kuesioner kepada karyawan. Teknik analisis yang digunakan untuk menganalisis data, yaitu analisis regresi linier sederhana, uji T, dan uji koefesien determinasi. Analisis regresi linier sederhana dilakukan untuk mengetahui ada atau tidaknya pengaruh SOP terhadap produktivitas kerja. Metode penelitian yang digunakan adalah statistik deskriptif kuantitatif. Hasil dari penelitian menunjukkan bahwa SOP berpengaruh positif dan signifikan terhadap produktivitas Room Service. Dalam peningkatan produktivitas karyawan alangkah baiknya pihak manejemen hotel tetap memberikan sosialisasi atau mengingatkan kepada karyawannya untuk lebih menerapkan Standard Operating Procedure sesuai dengan tujuan pihak organisasi dan manajemen This study aims to determine the effect of Standard Operating Procedure (SOP) on Productivity Room service at Melia Bali Hotel SPA and Resorts. The research was conducted at Melia Bali Hotel SPA and Resorts by taking respondents who were employees of the Food and Beverages Service. The research was conducted by distributing questionnaires to employees. The analytical technique used to analyze the data, namely simple linear regression analysis, T test, and coefficient of determination test. Simple linear regression analysis was conducted to determine whether or not the influence of SOP on work productivity. The research method used is quantitative descriptive statistics. The results of the study indicate that SOP has a positive and significant effect on the productivity of Room Service. In increasing employee productivity, it would be better if the hotel management continued to provide socialization or remind employees to better implement Standard Operating Procedures in accordance with the goals of the organization and management.
Co-Authors Arnawa, I Gst Made Suka Arya, I Gede Dirga Surya Dwipayana, I Dewa Made Prema Effendi, Marwan I Made Darsana Lubin, Carmelita M. Huanza Mayangsari, I Gusti Ayu Chrisanty Pantiyasa, I Wayan Pianda, Didi Priharsini, Ni Kadek Suwi Purnamasari, Gusti Agung Ayu Nirmala Putra , I Made Suwastika Putra, I Wayan Agus Bintang Kusuma Sandinata, I Wayan Raditya Wira Sari, Ni Putu Purnama Septiawan, I Kadek Yudik Sudarmawan, I Wayan Eka Susanti, Putu Herny Suwintari, I Gusti Ayu Eka Tirta, Samuel Virya Tumbol, Raldy Semuel Levinus Waqiah, Waqiah Wardana, Miko Andi Widhyandanta, I Gede Dirga Surya Arya Yani, Ni Putu Ditha Indra