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All Journal Jurnal Pendidikan Bahasa ELS Journal On Interdisciplinary Studies in Humanities Diglosia: Jurnal Kajian Bahasa, Sastra, dan Pengajarannya Community Empowerment Jurnal Kepariwisataan LOSARI: Jurnal Pengabdian Kepada Masyarakat International Journal of English and Applied Linguistics (IJEAL) Berajah Journal Aptekmas : Jurnal Pengabdian Kepada Masyarakat Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Alinea: Jurnal Bahasa, Sastra, dan Pengajaran Journal of Business on Hospitality and Tourism Sabangka Abdimas Jurnal Pengabdian Masyarakat Sabangka Enigma in Education International Journal Linguistics of Sumatra and Malay (IJLSM) Jurnal Studi Perhotelan dan Pariwisata e-Journal of Linguistics
NI MADE AYU SULASMINI .
Institut Pariwisata Dan Bisnis Internasional
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Tinjauan Kualitas Permen Berbahan Dasar Kulit Jeruk Olivia, Ni Putu Mira; Sulasmini, Ni Made Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 9 (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.v2i9.556

Abstract

Penelitian eksperimen ini dirancang sebagai sebuah eksperimen inovasi olahan produk pilihan untuk masyarakat terutama petani jeruk yang kebingungan memanfaatkan hasil penennya saat musim panen jeruk. Penelitian ini bertujuan untuk mengetahui kualitas dari permen berbahan dasar kulit jeruk dari segi rasa, warna, tekstur, tampilan, daya tahan atau masa kadaluarsa permen berbahan dasar kulit jeruk di suhu ruang dan analisis biaya yang dikeluarkan dalam pembuatan permen berbahan dasar kulit jeruk ini. Metode yang digunakan dalam penelitian ini adalah melakukan studi pustaka dengan membaca dan mempelajari berbagai buku referensi (artikel, jurnal, dan yang lainnya), observasi mengamati berapa lama daya tahan permen berbahan dasar kulit jeruk, dan dokumentasi semua proses penelitian dari persiapan bahan, proses pembuatan permen berbahan dasar kulit jeruk dan penyebaran kuisioner uji organoleptic kepada 10 panelis terlatih yang terdiri dari sous chef pastry dan commis pastry Four Seasons Bali Jimbaran. Hasil penelitian ini menunjukkan bahwa kualitas permen berbahan dasar kulit jeruk dari segi rasa adalah sangat enak, segi warna sangat menarik, segi tekstur sangat kenyal dan segi tampilan sangat menarik. Daya tahan permen dapat bertahan selama 3 hari di suhu ruang ( 20ºC - 25ºC ), dan hasil perhitungan analisis biaya dalam pembuatan permen berbahan dasar kulit jeruk ini didapatkan hasil bahwa jika dalam satu kemasan pembeli akan mendapatkan 5pcs permen dengan berat 5gr/pcs maka permen akan dijual dengan harga Rp 10.000,-/kemasan. This experimental research was designed as an experimental innovation of selected products for the community, especially citrus farmers who are confused about how to use their harvest during the citrus harvest season. This study aims to determine the quality of candy made from orange peel in terms of taste, color, texture, appearance, durability or expiration date of candy made from orange peel at room temperature and analyze the costs incurred in making this candy made from orange peel. The method used in this research is to conduct a literature study by reading and studying various reference books (articles, journals, and others), observing how long the shelf life of candies made from orange peel, and documentation of all research processes from material preparation, manufacturing process. candy made from orange peel and the distribution of organoleptic test questionnaires to 10 trained panelists consisting of sous chef pastry and commis pastry Four Seasons Bali Jimbaran. The results of this study indicate that the quality of candy made from orange peel in terms of taste is very good, the color is very attractive, the texture is very chewy and the appearance is very attractive. The durability of the candy can last for 3 days at room temperature (20ºC - 25ºC), and the results of the calculation of the cost analysis in making candy made from orange peel show that if in one package the buyer will get 5 pcs of candy weighing 5gr/pcs, the candy will sold at a price of Rp. 10,000, -/package.
Implementasi Standard Operational Procedure (SOP) Opening and Closing Restaurant Wibawa, I Gede Made Agus Guna; Sulasmini, Ni Made Ayu
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.v3i3.741

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana implementasi Standard Operational Procedure (SOP) Opening And Closing Restaurant di The Trans Resort Bali. Metode yang digunakan dalam pengumpulan data adalah observasi dan wawancara. Teknik analisis data yang dilakukan adalah deskriptif kualitatif yaitu dengan cara menyesuaikan (SOP) Opening dan Closing Restaurant dengan kenyataan dilapangan untuk mengetahui apakah semua prosedur yang berlaku disudah dilakukan dengan baik dan benar. Berdasarkan hasil obervasi yang telah dilakukan terdapat dua prosedur pada saat opening dan closing yang tidak dilakukan. Prosedur yang tidak dilakukan adalah 1) Prepare dan set up semua table dengan placemate, cutletires set, salt and papper bowl dan sugar bowl, 2) Pindahkan ke dalam semua kursi yang berada di area pooldeck/outside restoran untuk menghindari kursinya basah apabila terjadi hujan pada malam hari, sehingga prosedur yang tidak dilakukan tidak sesuai dengan Standard Operational Procedure (SOP). Industri perhotelan atau restoran dapat merujuk pada penilitian ini untuk meninjau kembali penerapan (SOP) pada saat opening dan closing. This study aims to find out how the implementation of the Standard Operational Procedure (SOP) Opening And Closing Restaurant at The Trans Resort Bali. The methods used in data collection are observation and interviews. The data analysis technique used was descriptive qualitative, namely by adjusting the Opening and Closing Restaurant (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 results of the observations that have been made, there are 2 procedures during opening and closing that were not carried out. The procedures that were not carried out were 1) Prepare and set up all the tables with placemates, cutletires sets, salt and paper bowls and sugar bowls, 2) Move all the chairs in the pooldeck/outside area of the restaurant to avoid the chairs getting wet when it rains. at night, so the procedures that are not carried out are not in accordance with the Standard Operational Procedure (SOP). The hotel or restaurant industry can refer to this research to review the implementation (SOP) during opening and closing.
Pengaruh Citra Dan Promosi Terhadap Minat Berkunjung Kembali Wisatawan Domestik Ke Daya Tarik Wisata Serangan Turtle Conservation And Education Centre Sari, Ni Kadek Megi Purnama; Sulasmini, Ni Made Ayu; Suprapto, I Nyoman Arto
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1032

Abstract

Penelitian ini bertujuan untuk mengetahui citra dan promosi secara parsial dan simultan terhadap minat berkunjung kembali wisatawan ke Serangan Turtle Conservation and Education Centre. Lokasi penelitian ini Serangan Turtle Conservation and Education Centre. Sampel yang digunakan dalam penelitian ini sebanyak 100 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Analisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji t dan Uji F. Dari hasil penelitian dapat dilihat bahwa citra berpengaruh positif signifikan terhadap minat berkunjung kembali, promosi berpengaruh positif signifikan terhadap minat berkunjung kembali, dan secara simultan citra dan promosi berpengaruh signfikan terhadap minat berkunjung kembali. Besarnya citra dan promosi terhadap minat berkunjung kembali adalah 69,8%. Saran yang dapat diberikan peneliti adalah Serangan Turtle Conservation and Education Centre diharapkan memelihara ikan atau hewan jenis lain yang dapat dipelihara di penangkaran, meningkatkan intensitas promosi online & offline menggunakan bahasa indonesia, selalu menyediakan fasilitas yang memadai, promosi yang baik agar nantinya wisatawan berminat untuk berkunjung kembali. This study aims to determine the partial and simultaneous effects of image and promotion on tourists' interest in revisiting the Serangan Turtle Conservation and Education Centre. The location of this study is the Serangan Turtle Conservation and Education Centre. The sample used in this study consisted of 100 respondents. The data analysis techniques employed in this study include the Classical Assumption Test, Multiple Linear Regression Analysis, Determination Coefficient Test, t-Test, and F-Test. The results of the study show that image has a significant positive effect on the intention to revisit, promotion has a significant positive effect on the intention to revisit, and simultaneously, image and promotion have a significant effect on the intention to revisit. The magnitude of the effect of image and promotion on the intention to revisit is 69.8%. The researcher's recommendation is that the Serangan Turtle Conservation and Education Center should maintain fish or other animals that can be kept in captivity, increase the intensity of online and offline promotion using the Indonesian language, always provide adequate facilities, and conduct effective promotion to encourage tourists to revisit.
PELATIHAN BAHASA INGGRIS PARIWISATA UNTUK CADDY GOLF DI NEW KUTA GOLF, PECATU, KABUPATEN BADUNG, PROVINSI BALI: indonesia Supartini, Nih Luh; Susanti, Luh Eka; Sulasmini, Made Ayu
Jurnal Pengabdian Masyarakat Sabangka Vol 1 No 03 (2022): Jurnal Pengabdian Masyarakat Sabangka
Publisher : Pusat Studi Ekonomi, Publikasi Ilmiah dan Pengembangan SDM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62668/sabangka.v1i03.224

Abstract

In order to increase the resources of the tourism sector in Bali, improving English as a means of communication is very important to do. The objective of this Community Partnership Program is to provide English language training for golf caddy at New Kuta Golf Peactu. This English course training aims to facilitate the lack of human resources (caddy) in communication skills in using English. All caddy are women at least high school graduates. This training activity was carried out before the Covid-19 outbreak, so that all activities can take place face to face (offline). The result of this activity is to improve the caddy's ability to communicate in English properly and correctly and more meaningfully. In this case, another goal is to minimize the use of body language for the caddy to avoid miscommunication between the caddy and foreign guests. Keywords: Training; Communication; Skills; Caddy
Balinese verbs: ‘Mapetik’ and ‘Matatah’ meaning ‘to cut’ convey ritual values Sudipa, I Nengah; Sulasmini, Ni Made Ayu; Supartini, Ni Luh
International Journal Linguistics of Sumatra and Malay Vol. 4 No. 1 (2025): International Journal Linguistics of Sumatra and Malay (IJLSM)
Publisher : TALENTA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32734/ijlsm.v4i1.20610

Abstract

The aim of this writing is to discuss Balinese verbs conveying the meaning ‘to cut’ related to the sacred Hindu rites. They are referred to as the rituals of cutting hair ‘mapetik’ and tooth-filing ‘matatah’. The source of the data was from the conversations with Balinese people encountered during the ritual period. The data was collected by active participation, combined with observation and note-taking techniques. The collected data was analysed by metalanguage approach: mapping the meaning through language. Metalanguage manages to subtly map not only the meaning through entity, process, instrument(s), and the result, but    the ritual values as well. The result showed that the rites with their conveyed values rely on the meaning of the respective verbs.
The Analysis of English Used in Bali Tour and Travel Agencies’ Correspondences Ni Made Ayu Sulasmini; I Nengah Sudipa; I Wayan Simplen; Made Sri Satyawati
International Journal of English and Applied Linguistics (IJEAL) Vol. 3 No. 3 (2023): Volume 3 Issue 3 December 2023
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/ijeal.v3i3.3477

Abstract

English delivers various functions in the realms of tourism and hospitality. Since the significant role of English in tourism business, the talents working in the sector should be fluently communicating in English. One sector requires fluent English skill in tour and travel agencies which driving to the English course for students of tour and travel business. This study aimed at finding out the use of English in tour and travel agencies’ correspondences as well as analysing the language functions found in the correspondence. The research implemented qualitative research approach in which the data were collected through interview and observation in BBM tour and travel. Data were analysed qualitatively to describe and explain the data clearly and systematically. The results of data analysis revealed that English is used to do correspondences to clients and partners. The topics covered in the correspondences were offering package, tour booking, general inquiry, booking cancelation, inspection proposal, commission agreement, contract rate request, collection letter, and acknowledgement letter. The English used to deliver those topics was falling into four language functions, based on Leech’s theory, that were phatic function, informative function, directive function, and expressive function. Meanwhile aesthetic function was not notably found in the correspondence since the communication done by tour and travel agencies should be clear and understandable. The results of this research significantly contribute to the English education, particularly in tour and travel business.
Code Choice and Meaning of Ganesa Statue in School Area (A Case Study of Linguistics Landscapes) Ni Made Ayu Sulasmini; Naniana N Benu; I Wayan Mulyawan
e-Journal of Linguistics Vol. 19 No. 1 (2025): January
Publisher : The Doctoral Studies Program of Linguistics of Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/e-jl.2025.v19.i01.p15

Abstract

This article aimed at investigating the presence of Ganesa statue in the school premises, in terms of the code choice and symbolic meaning. The code choice within this article focuses on the language preferences that it used to communicate the meaning, meanwhile meaning refers to the physical, material and its symbolic aspects. This is a qualitative research. The data was obtained from field and library research that further confirmed by an interview with the school authority and priest. It is found that the signage on the statue is written in Balinese Language by using Balinese script and Latin. Ganesa within this school context, indicates the existence of masculine power of knowledge, displaying aesthetic, and keeping the unworthy away, the statues are also symbolizing the existence of Ganesa as a medium for prayin
Tourism Management Students' Perceptions on The Use of Moodle Applications in E-Learning Ni Made Ayu sulasmini; Komang Trisna Pratiwi Arcana
ELS Journal on Interdisciplinary Studies in Humanities Vol. 4 No. 4 (2021): DECEMBER
Publisher : Hasanuddin University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (341.924 KB) | DOI: 10.34050/elsjish.v4i4.19093

Abstract

The choice of learning media is one of the determining factors for student interest and understanding in a learning process. This study aims to determine the perceptions and barriers of tourism students to the use of Moodle as an online learning application. Student perceptions and barriers were measured through perceived usefulness and perceived ease by using the Technology Acceptance Model (TAM) from Davis (1989). Data was collected through questionnaires to all tourism management students who took online lectures in the odd semester of 2020, using the Moodle application as a Learning Management System. This study shows that the use of the Moodle application provides benefits in terms of providing resources/materials, free time, understanding the topic, increasing independence, increasing discipline, increasing self-confidence, increasing ICT skills, and creating fun learning. Meanwhile, in terms of the ease of use of the Moodle application, students agreed that the ease was felt in terms of using technology, timing, accessing materials, navigating the features contained in Moodle, using language, instructions, assignments, and the lack of technical obstacles in using Moodle. Meanwhile, the identified barriers include: lack of motivation to learn, lack of interaction with other students and lecturers, and internet connection. This study suggests increasing student motivation to learn by designing varied learning modules and able to increase interaction between students and lecturers. This study also suggests investing in internet network supporting infrastructure, in order to provide adequate internet access for students and asynchronous forms of learning.
Politeness and Genre in Tourism Emails: ESP Insights from Hospitality Communication Ni Made Ayu Sulasmini; Naniana N. Benu
Alinea: Jurnal Bahasa, Sastra dan Pengajaran Vol. 6 No. 1 (2026): Alinea: Jurnal Bahasa, Sastra, dan Pengajaran
Publisher : Bale Literasi: Lembaga Riset, Pelatihan & Edukasi, Sosial, Publikasi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58218/alinea.v6i1.2384

Abstract

Email communication plays a central role in professional interaction within the tourism and hospitality industry, where transactional efficiency must be balanced with interpersonal rapport. This study examines the interaction between genre structures and politeness strategies in authentic tourism-related emails. Drawing on Swales’ (1990) Genre Analysis Framework and Brown and Levinson’s (1987) Politeness Theory, the study qualitatively analyzes eleven authentic emails exchanged between a Bali-based travel agency, hotel partners, and international clients. The analysis reveals a recurrent sequence of rhetorical moves, namely greeting, purpose statement, elaboration, request or confirmation, and closing, within which politeness strategies are systematically embedded. Positive politeness predominates through expressions of gratitude, inclusive pronouns, and affective tone, reflecting the service-oriented nature of hospitality communication. Negative politeness is employed to mitigate imposition in sensitive requests, while bald-on-record strategies occur in interactions characterized by established professional familiarity. These findings demonstrate that genre structures in tourism emails function not only as organizational frameworks but also as resources for relational work. The study contributes to English for Specific Purposes (ESP) by highlighting the pedagogical value of integrating genre-based instruction with pragmatic awareness to enhance learners’ intercultural and professional email communication competence in tourism and hospitality contexts.
Pengembangan Ekotourism untuk Pemanduwisata Kabupaten Klungkung, Bali DIKA PRANADWIPA KOESWIRYONO; NI MADE AYU SULASMINI; IDA BAGUS KETUT SOMA ANTARA
LOSARI: Jurnal Pengabdian Kepada Masyarakat Vol. 7 No. 1 (2025): Juni 2025
Publisher : LOSARI DIGITAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53860/losari.v7i1.411

Abstract

Tourist guides need to improve their competence in interpreting a tourism site. The ecotourism tour guide training program initiated by the Tourism Office of Klungkung Regency aims to enhance the quality of tour guides in the region. With the goal of providing unique and memorable tourism experiences for tourists, this program contributes to the development of tourism potential and local economic growth. The training is attended by forty prospective tour guides from diverse backgrounds and interests. Collaborating with lecturers from the Institute of Tourism and International Business in Denpasar as speakers, the program prioritizes the quality and professionalism of content delivery. Discussions encompass critical aspects of tour guiding, including designing effective tours and building positive relationships within the context of tourism. Participants are provided training in formulating engaging and relevant tour materials, along with opportunities to practice presenting their own content. The implementation stages of the Community Engagement (PkM) program include pre-implementation, execution, and evaluation. The Focus Group Discussion (FGD) involves various stakeholders in discussing issues faced by tourism villages in Klungkung Regency regarding tourism development, aiming to identify problems and solutive steps. The education method is employed during the execution phase to enhance participants' ability to access relevant information, supplemented with pre- and post-tests to measure comprehension. The evaluation stage encourages participants to apply learned guiding techniques and receive feedback from the speakers. The execution of this program is intended to create a positive impact in the tourism sector of Klungkung Regency, employing a systematic approach that identifies issues and applies practical solutions. The engagement activities showcase active participant interaction in gaining knowledge about effective tour design and practical guiding skills. Therefore, this program is anticipated to elevate the quality of local tourism with skilled and knowledgeable tour guides, providing meaningful experiences for tourists visiting Klungkung Regency.
Co-Authors A. A. Gede Wijaya Antara, Ida Bagus Ketut Soma Arsana, I Gede Eka Arsana, I Gede Eka Arun Suwi Arianty, A. A. Ayu Barut, Gabriela Stevani Budi, Agung Permana Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Denok Lestari Dewi, I Gusti Ayu Melistyari Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dwitama, I Made Doni Priawan Febianti Febianti Gabriela Stevani Barut I Gede Eka Arsana I Gede Gio Pana Saputra I Gusti Ayu Melistyari Dewi I Made Gowinda I Nengah Sudipa I Nyoman Gede Astina I Putu Agus Hary Indrawan12 I Putu Edy Suardiyana Putra I Wayan Eka Mahendra I Wayan Mulyawan I Wayan Simpen I Wayan Simplen I Wayan Simplen Ida Ayu Gayatri Kesumayathi Ida Ayu Kade Cintia Wati IDA BAGUS GDE PRANATAYANA Ida Bagus Gde Pranatayana Ida Bagus Ketut Soma Antara Kadek Ayu Ekasani Komang Trisna Pratiwi Arcana Lidya Sari, Marcella Luh Eka Susanti Luh Putu Artini Made Sri Satyawati Naniana N Benu Naniana N. Benu Naniana Nimrod Benu Negara , I Kadek Satria NEVIATY PUTRI ZAMANI Ni Luh Diah Mirayanti Ni Luh Putu Intan Nirmalasari Ni Luh Supartini Nirmalasari, Ni Luh Putu Intan Nugraha , I Gede Putra Olivia, Ni Putu Mira Padmadewi . Pantiyasa, I Wayan Paramita, Putu Dian Yuliani Parwati, Komang Shanty Muni Permadi, Galan Dion Prasetyo, Lery Putu Devi Rosalina Putu Eka Wirawan Putu Junio Figo Budiwan Rena Mariani, Ni Wayan Rismayani , Komang Saputra, I Gede Gio Pana Sari, Ni Kadek Megi Purnama Semara, I Made Trisna Sentanu, I Nyoman Tri Mulya Suprapto , I Nyoman Arto Suwintari, I Gusti Ayu Eka Timur , Nizharbenda Vikhan Tunjungsari, Komang Ratih Wati, Ida Ayu Kade Cintia Wibawa, I Gede Made Agus Guna Widhyadanta, I Gede Dirga Surya Arya Yani, Ni Wayan Mega Sari Apri Yundari, Yundari