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All Journal E-Journal of Linguistics Jurnal Pendidikan Bahasa Inggris Jurnal Pendidikan Bahasa Inggris Jurnal Manajemen Pelayanan Hotel International Journal of Linguistics and Discourse Analytics (ijolida) Seminar Ilmiah Nasional Teknologi, Sains, dan Sosial Humaniora (SINTESA) Litera : Jurnal Bahasa dan Sastra
I Wayan Agus Anggayana
Akademi Komunitas Manajemen Perhotelan Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Education Health Professions Languange, Linguistic, Communication & Media Social Sciences Other

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Digital Literacy Through Teaching English Tourism Supporting Independent Campus Learning Curriculum in Applied Linguistic Studies Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 8 No 1 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/080130

Abstract

The implementation of the Independent Campus Learning Curriculum Merdeka Belajar Kampus Merdeka (MBKM) which was initiated by the Indonesian Ministry of Education, Culture, Research and Technology. This curriculum emphasizes flexibility, independent learning, and the relevance of education to the world of work. Applied Linguistic Studies in English Language and Digital Literacy Teaching, Applied linguistics focuses on the application of linguistic theories and methods to solve practical problems in language teaching. The majority of students feel confident in their ability to use digital technology and English in professional contexts. The industry also recognizes students' readiness to enter the world of work with relevant skills. This research produces recommendations (a) Need more practice writing digital content and professional reports in English. (b) Expansion of technology-based projects to strengthen students' digital literacy. (c) Conducting regular evaluations of the curriculum and teaching methods to ensure their relevance and effectiveness. Keywords: Digital Literacy, MBKM, Applied Linguistic, English Tourism
Identify Industrial Work Practices in the Food and Beverage Product Department of Grand Ixora Kuta Resort Yanti, Ni Ketut Karisma; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070130

Abstract

This research Identify Industrial Work Practices in the Food and Beverage Product Department of Grand Ixora Kuta Resort. It can be used as a guide to improve the quality of work and creativity in entering the tourism industry. Increasing student knowledge in the Food and Beverage products field and implementing training will be helpful later when facing the industrial world. This research is descriptive qualitative research. The document used in this research is taken from Industrial Work Practices in the Food and Beverage Product Department of Grand Ixora Kuta Resort Students' report. After carrying out industrial work practices, the researcher gained a lot of useful work experience in the form of theories and practical knowledge regarding the Food and Beverage Product field and the ability to work together. In addition, the author has carried out one of the requirements for completing the Food and Beverage Product Study program by carrying out industrial work practices. Keywords: Industrial Work Practices, Food and Beverage Product Department, Quality of work, Tourism industry
Using Grammarly to Identify Errors of Hospitality Students' in Writing Anggayana, I Wayan Agus; Wartana, I Made Hedy
Jurnal Manajemen Pelayanan Hotel Vol 6 No 2 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060230

Abstract

This research simulates the use of Grammarly as one tool of an online assessment in identifying grammatical and mechanical errors of hospitality students' essays in writing English. The result analysis shows that Grammarly is used to assess the students' writing both grammatical and mechanical errors. From Grammarly report, it represents the quality of writing. Grammarly is an online proofreading service that checks for students' grammar, spelling, and punctuation errors. Grammarly automatically verifies or detects the work typed based on a variety of factors and reveals a variety of student writing errors, both in terms of grammatical and mechanical. This finding suggests that lecturer can use Grammarly as online automated software to implement corrective evaluation of Hospitality Students' writing. This research is descriptive qualitative research. Researchers classify the the issues in grammarly: (a) Correctness (b) Clarity, (c) Engagement, (d) Delivery, the data taken only for the female hospitality students. Based on results and discussion total Correctness 373, Clarity 8, Engagement 7, Delivery 2. Conslusion for this research, female hospitality students are having more errors in Correctness which is includes Improves spelling, grammar, and punctuation. Keywords: Identify Errors, Hospitality Students, Grammarly, Writing
Emotional Intelligence and Social Networking Effects on Student Academic Achievement Sengkey, Fenny; Flaviana Osin, Rosvita; Agus Anggayana, I Wayan
Jurnal Manajemen Pelayanan Hotel Vol 6 No 2 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060221

Abstract

This study aims to examine the influence of emotional intelligence and the impact of social media on student academic achievement in Akademi Komunitas Manajemen Perhotelan Indonesia. Data collection using a questionnaire. Determination of samples in this study using simple random techniques. This study took 50% of the total number of students. The results of the study show that emotional intelligence has a positive and significant effect on student achievement and the impact of social media has a positive and significant effect on student academic achievement in Akademi Komunitas Manajemen Perhotelan Indonesia. Affective domains such as interpersonal skills, stress management, adaptability, and general mode are slowly melding into learning instructional designs. Psychological characteristics are seen as necessary characteristics of successful students for the achievement of education programs. The use of social media also has a positive impact on students by being able to add the latest knowledge and information Keywords: emotional intelligence, social network, student academic achievement
THE ROLE OF WOMEN IN PROTECTING THE VILLAGE AND RURAL TOURISM IN TIMPAG VILLAGE Suryawati, Dewa Ayu; Pertiwi Dewi, Si Putu Agung Ayu; Osin, Rosvita Flaviana; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 5 No 2 (2021): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.050202

Abstract

The area of Timpag Village , Tabanan Regency is very potential to be developed. This village has interesting natural characteristics, unique social and cultural life. In its development, it is necessary to pay attention to the existence of the role of woman. The purpose of this study was to determine the role of women in protecting villages and tourist villages in Timpag village. This research is a type of qualitative research that uses data collection techniques with direct observation to the research location (observation), in-depth interviews, distributing questionnaires, and using literature studies. This study looks at the involvement of women in tourism activities, political empowerment motivates, social empowerment, economic empowerment. Women in the Timpag village not only gain economic benefits but also foster a sense of pride in their local culture. The women in Timpag village are actively involved in the Family Welfare Development group, which is a community organization that empowers women to participate in Indonesia's development. Keywords: Role, Woman, Timpag Village
Mastering the Language of Service: English Communication Skills for Food and Beverage Professionals Asriyani, Retny; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 7 No 2 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070228

Abstract

This article aims into the crucial role of English language skills in the industry, emphasizing the need forprofessionals to master communication for enhanced customer experiences and career advancement. Englishcommunication skills are vital for career advancement. As professionals in the food and beverage industry aimto move up the ladder, whether it be from waiter or from line cook to sous chef, the ability to effectivelycommunicate becomes increasingly important. Strong English skills allow professionals to confidently interactwith senior management, participate in important meetings, and articulate their ideas and concerns. This notonly enhances their chances for promotion but also positions them as valuable assets to their employers. Thisresearch is descriptive qualitative research. 15 Competence units, 46 elements of competence were found inthis research.Keywords: Language of Service, English Communication, Skills, Food and Beverage, Professionals
ANALISIS MENU SERTA KAITANNYA DENGAN STRATEGI BAURAN PEMASARAN PADA LOLOAN RESTAURANT KUTA-BALI Suarthana, Jimmy Harry Putu; Osin, Rosvita Flaviana; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 4 No 1 (2020): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.040102

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui bagaimana keadaan menu yang dimiliki restoran Loloan, apakah mempunyai tingkat popularitas yang tinggi dan keuntungan yang tinggi pula atau malah sebaliknya. Dengan mengetahui keadaan menu maka dapat diklasifikasi menu tersebut, kemudian dapat ditentukan strategi bauran pemasaran yang akan digunakan oleh perusahaan. Dalam penelitian ini menggunakan data kualitatif bersumber dari wawancara dan dokumentasi serta data kuantitatif yaitu data-data yang berupa informasi dan angka-angka dari data intern dan ekstern. Data ini dikumpulkan dan diolah dengan teknik analisis menu engineering. Hasil dari penelitian ini menunjukan bahwa diantara 47 jenis makanan yang diteliti di Loloan Restoran, 19 jenis makanan atau 40% tergolong menu Star, dan tindak lanjut dari menu ini adalah mempertahankan kualitas produk, harga dan distribusi. 13 jenis makanan atau 28% tergolong kelompok plow horse, tindak lanjut dari kelompok menu ini adalah mempertahankan kualitas produk dan menaikkan harga secara perlahan sesuai dengan permintaan konsumen. 7 jenis makanan atau 15% tergolong puzzle, tindak lanjut dari kelompok menu ini adalah meningkatkan kualitas produk baik dari segi rasa atau penampilan makanan, meninjau kembali harga jual agar bisa menarik perhatian konsumen. 8 jenis makanan atau 19% tergolong kelompok Dog, tindak lanjut dari kelompok ini adalah mengevaluasi menu baik dari segi bahan, rasa, pengolahan dan harga, megganti menu dengan menu lain yang mengarah kepada menu Star walaupun bahan dasarnya sama atau menghapus menu ini dari daftar makanan. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas The purpose of this study was to determine how the menu owned by Loloan restaurant, does it have a high level of popularity and high profits as well. By knowing the state of the menu, the menu can be classified, then the marketing mix strategy that can be used by the company can be determined. In this study using qualitative data sourced from interviews and documentation and quantitative data is data in the form of information and figures from internal and external data. This data is collected and processed using menu engineering analysis techniques. The results of this study indicate that among the 47 types of food studied at Loloan Restaurant, 19 types of food or 40% are classified as Star menu, and the follow-up of this menu is to maintain product quality, price and distribution. 13 types of food or 28% belong to the plow horse group, the follow up of this menu group is to maintain product quality and raise prices slowly according to consumer demand. 7 types of food or 15% classified as puzzle, the follow up of this menu group is to improve the quality of the product both in terms of taste or appearance of the food, reviewing the selling price in order to attract the attention of consumers. 8 types of food or 19% belong to the Dog group, the follow up of this group is evaluating the menu in terms of ingredients, taste, processing and price, replacing the menu with another menu that leads to the Star menu even though the basic ingredients are the same or removing this menu from the food list. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas
AFFIXATION OF BUGBUG DIALECT: A DESCRIPTIVE STUDY ., I Wayan Agus Anggayana; ., Dr. I Gede Budasi,M.Ed,Dip.App.Lin; ., Drs. I Wayan Suarnajaya,MA., Ph.D.
Jurnal Pendidikan Bahasa Inggris undiksha Vol. 1 No. 1 (2013): May
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpbi.v1i1.2985

Abstract

Penelitian ini bertujuan untuk mendeskripsikan awalan dan akhiran infleksi dan awalan dan akhiran derivasi dari Dialek Bugbug di desa Bugbug. Penelitian ini merupakan penelitian deskriptif kualitatif. Dua contoh informan dari Dialek Bugbug dipilih berdasarkan kriteria yang ditentukan. Data dikumpulkan berdasarkan tiga teknik, yaitu: observasi, teknik perekaman, dan teknik wawancara (mendengarkan dan mencatat). Hasil penelitian menunjukkan bahwa ada tiga jenis awalan di Dialek Bugbug yang termasuk derivasi, awalan {mΛ-}, {m-}, dan {kɅ-}. Ada lima jenis awalan di Dialek Bugbug yang termasuk infleksi, awalan {n-}, {ŋ-}, {ñ-}, {m-} dan {Λ-}. Ada dua jenis akhiran di Dialek Bugbug yang termasuk derivasi, akhiran {-Λŋ} dan {-In}. Ada dua jenis akhiran di Dialek Bugbug yang termasuk infleksi, akhiran {-ē} dan {-Ʌ}. Awalan dan akhiran di Dialek Bugbug yang termasuk derivasi adalah awalan {mΛ-}, {m-} dan {kɅ-} dan akhiran {-Λŋ} dan {-In}. Awalan dan akhiran di Dialek Bugbug yang temasuk infleksi adalah awalan {n-}, {ŋ-}, {ñ-}, {m-}, dan {Λ-} dan akhiran {-ē} dan {-Ʌ}.Kata Kunci : Awalan dan Akhiran Derivasi, Awalan dan Akhiran Infleksi, Dialek Bugbug The study aimed at describing inflectional prefixes and suffixes and derivational prefixes and suffixes of Bugbug Dialect in Bugbug village. This research is a descriptive qualitative research. Two informants sample of Bugbug Dialect were chosen based on a set of criteria. The data were collected based on three techniques, namely: observation, recording technique, and interview (listening and noting) technique. The results of the study showed that there were three kinds of derivational prefixes in Bugbug Dialect; prefix {mΛ-}, {m-}, and {kɅ-}. There were five kinds of inflectional prefixes in Bugbug Dialect; prefix {n-}, {ŋ-}, {ñ-}, {m-} and {Λ-}. There were two kinds of derivational suffixes in Bugbug Dialect; suffix {-Λŋ} and {-In}. There were two kinds of inflectional suffixes; suffix {-ē} and {-Ʌ}. Prefixes and suffixes in Bugbug Dialect which belong to derivation: prefix {mΛ-}, {m-} and {kɅ-} and suffix {-Λŋ} and {-In}. Prefixes and suffixes in Bugbug Dialect which belong to inflection: prefix {n-}, {ŋ-}, {ñ-}, {m-}, and {Λ-} and suffix {-ē} and {-Ʌ}.keyword : Derivational Prefixes and Suffixes, Inflectional Prefixes and Suffixes, Bugbug Dialect
Integrating Linguistic Theories into English Language Education in Tourism Sectors: A Comprehensive Framework Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 7 No 2 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070215

Abstract

The intersection of linguistic theories and English language education holds immense potential, especiallywhen applied to the context of the tourism sector. This article explores the development of a comprehensiveframework that seamlessly integrates linguistic theories into English language education, with a specific focuson the tourism industry. By combining the theoretical insights of linguistics with practical language teachingstrategies, educators and stakeholders in the tourism sector can enhance communication skills and culturalcompetency among professionals. The article presents a holistic approach that aims to bridge the gap betweenlinguistic theories and language education, offering a roadmap for effective integration in the tourism domain.This research is descriptive qualitative research. 10 Competence units, 24 elements of competence and 20materials were found in this research.Keywords: Linguistic, English, Education, Framework
Identify Industrial Work Practices in the Food and Beverage Product Department of Kayumas Seminyak Resort Antara, I Made Kusuma; Anggayana, I Wayan Agus; Dwiyanti, Ni Made Christine; Sengkey, Fenny
Jurnal Manajemen Pelayanan Hotel Vol 7 No 2 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070229

Abstract

This research Identify Industrial Work Practices in the Food and Beverage Product Department of Kayumas Seminyak Resort. It can be used as a guide to improve the quality of work and creativity in entering the tourism industry. Increasing student knowledge in the Food and Beverage products field and implementing training will be helpful later when facing the industrial world. This research is descriptive qualitative research. The document used in this research is taken from Industrial Work Practices in the Food and Beverage Product Department of Kayumas Seminyak Resort Students' report. After carrying out industrial work practices, the researcher gained a lot of useful work experience in the form of theories and practical knowledge regarding the Food and Beverage Product field and the ability to work together. In addition, the author has carried out one of the requirements for completing the Food and Beverage Product Study program by carrying out industrial work practices. Keywords: Industrial Work Practices, Food and Beverage Product Department, Quality of work, Tourism Industry, Kayumas Seminyak Resort.
Co-Authors Antara, I Made Kusuma Asriyani, Retny Dewa Ayu Suryawati Dewi, Si Putu Agung Ayu Pertiwi Ditya Adi Putra, I Made Marianto DWIYANTI, NI MADE CHRISTINE I Gede Budasi I NYOMAN SUPARWA I Wayan Suarnajaya Jimmy Harry Putu Suarthana Lindawati, Ni Putu Made Hedy Wartana Ni Luh Komang Julyanti Paramita Sari, Ni Luh Komang Julyanti Ni Made Dhanawaty Ni Putu Lindawati Putu Kerti Nitiasih Retny Asriyani Rosvita Flaviana Osin Sengkey, Fenny Suryawati, Dewa Ayu Yanti, Ni Ketut Karisma