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All Journal LINGUISTIK : Jurnal Bahasa dan Sastra Journal of English Education Program (JEEP) Berajah Journal Widyadari : Jurnal Pendidikan Journal of Community Development and Disaster Management Aptekmas : Jurnal Pengabdian Kepada Masyarakat Al-MIKRAJ: Jurnal studi Islam dan Humaniora Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Abdimas Indonesian Journal Jurnal Ilmiah Pariwisata dan Bisnis Jurnal Riset Rumpun Ilmu Bahasa (JURRIBAH) Yavana Bhasha: Journal of English Language Education Jurnal Abdimas Indonesia Kegiatan Positif : Jurnal Hasil Karya Pengabdian Masyarakat Fonologi: Jurnal Ilmuan Bahasa dan Sastra Inggris Pelayanan Unggulan: Jurnal Pengabdian Masyarakat Terapan Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Jurnal Pendidikan dan Sosial Humaniora
Ida Ayu Gayatri Kesumayathi
Institut Pariwisata Dan Bisnis Internasional
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PELATIHAN PENGOLAHAN VIRGIN COCONUT OIL (VCO) DI DESA CAU BELAYU, MARGA, TABANAN Luh Putu Tisna Sari, Ni; Putra Aditya, I Wayan; Gede Sari Dewi Astuti, Ni Luh; Putu Isha Aprinica, Ni; Ayu Gayatri Kesumayathi, Ida; Made Sri Rahayu, Ni; Widya Paramitha, Made
Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Vol. 3 No. 1 (2024): Artikel Pengabdian bulan April-Juni
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/sikemas.v3i1.2215

Abstract

Desa Cau Belayu, Kecamatan Marga, Kabupaten Tabanan merupakan desa wisata yang memiliki potensi alam yang melimpah. Kondisi alam dan lahan yang cukup besar mengakibatkan Desa Cau Belayu kaya akan hasil pertanian dan perkebunannya, seperti kelapa. Namun, pengembangan aktivitas wisata di Desa Cau Belayu belum berjalan secara maksimal, mengingat masih lemahnya SDM yang berkaitan dengan jiwa kewirausahaan, belum adanya produk unggulan berbasis kelapa (something to buy) yang ditawarkan kepada wisatawan. Hal ini terkait lemahnya keterampilan masyarakat dalam mengolah buah kelapa untuk dijadikan Virgin Coconut Oil (VCO). Tujuan pengabdian ini untuk menjadikan Virgin Coconut Oil sebagai produk wisata Desa Cau Belayu melalui pelatihan pembuatan Virgin Coconut Oil (VCO) kepada Kelompok PKK dan POKDARWIS (Kelompok Sadar Wisata) Desa Cau Belayu. Analisis data yang digunakan adalah pendekatan kualitatif yang bermaksud untuk memahami fenomena dan melakukan percobaan terkait subjek penelitian melalui metode demontrasi. Hasil pengabdian ini adalah produk Virgin Coconut Oil melalui metode pengadukan (mixer) dan metode pancingan, lalu dikemas menjadi produk wisata menarik dan siap dipasarkan kepada wisatawan yang berkunjung. Kedepannya, diharapkan produk VCO ini mampu menjadi produk wisata unggulan bagi Desa Wisata Cau Belayu untuk dipasarkan kepada wisatawan yang berkunjung (something to buy) maupun proses produksinya dimanfaatkan sebagai atraksi wisata (something to do). Setelah pelatihan ini, diharapkan kelompok PKK dan POKDARWIS dapat mengembangkan Desa Cau Belayu sesuai dengan potensi yang dimiliki dengan memproduksi Virgin Coconut Oil sebagai usaha yang berkelanjutan.
OPTIMALISASI PEMASARAN DIGITAL WISATA MELALUI WORKSHOP VIDEO CONTENT CREATOR BAGI CALON PELAKU PARIWISATA: KOLABORASI BERSAMA BALI FILM SCHOOL Eka Wulandari, Ni Putu; Ayu Melistyari Dewi, I Gusti; Ayu Eka Suwintari, I Gusti; Juwita Sari, Retno; Ayu Gayatri Kesumayathi, Ida
Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Vol. 3 No. 1 (2024): Artikel Pengabdian bulan April-Juni
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/sikemas.v3i1.2220

Abstract

Industri pariwisata merupakan sektor ekonomi yang sangat dinamis dan berperan signifikan dalam pembangunan ekonomi Indonesia. Bali, sebagai destinasi wisata unggulan, menarik jutaan wisatawan setiap tahun. Untuk mempertahankan daya tariknya, inovasi dalam pemasaran digital, khususnya melalui konten video, menjadi sangat penting. Menyikapi hal ini, mahasiswa Diploma Empat Manajemen Perhotelan IPB Internasional bersama Bali Film School mengadakan Workshop Video Content Creator bagi siswa SMK N 3 Denpasar. Kegiatan ini bertujuan untuk meningkatkan keterampilan digital siswa dalam pembuatan konten video yang relevan untuk industri pariwisata. Workshop yang dilaksanakan pada 3 Juni 2024 ini melibatkan dua narasumber ahli dalam media digital yang memberikan materi komprehensif, mulai dari dasar-dasar pembuatan video hingga teknik lanjutan. Metodologi pelaksanaan mencakup persiapan, pelaksanaan, dan evaluasi kegiatan. Hasil workshop menunjukkan peningkatan keterampilan dan kreativitas peserta dalam membuat konten video yang menarik. Dukungan finansial dari IPB Internasional sebesar 5 juta rupiah sangat berperan dalam kesuksesan acara ini. Kesimpulan dari kegiatan ini adalah bahwa workshop berhasil memberikan manfaat signifikan dan mendorong kolaborasi antara dunia pendidikan dan industri pariwisata, yang dapat terus dikembangkan di masa depan.
Pengaruh Disiplin Kerja terhadap Kinerja Karyawan Pebrianti, Ni Kadek Mira; Sanjaya, I Wayan Kiki; Kesumayathi, Ida Ayu Gayatri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 12 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Desember 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i12.912

Abstract

Kedisiplinan merupakan suatu sikap mental yang dengan kesadaran dan keinsafan mematuhi terhadap perintah atau larangan yang ada pada suatu hal karena mengerti betul tentang pentingnya perintah dan larangan tersebut. Keberhasilan suatu organisasi sangat dipengaruhi oleh kinerja individu karyawannya. Dimana kinerja karyawan tersebut juga dipengaruhi oleh kedisplinan kerja. Masalah dalam penelitian ini yaitu (1) apakah disiplin kerja berpengaruh terhadap kinerja karyawan di Hotel Atanaya. Tujuan dari penelitian ini yaitu (1) untuk mengetahui dan menganalisa pengaruh disiplin kerja terhadap kinerja karyawan di Hotel Atanaya, (2) untuk menganalisa pengaruh disiplin kerja terhadap kinerja karyawan. Penelitian ini menggunakan metode pendekatan kuantitatif deskriptif. Data dikumpulkan dengan teknik penyebaran kuesioner dan wawancara. Sampel yang digunakan di dalam penelitian ini sebanyak 47 responden. Data dianalisis dengan menggunakan analisis regresi linear sederhana, analisis determinasi dan uji t dengan bantuan program SPSS 26. Hasil penelitian menunjukkan bahwa adanya pengaruh yang signifikan antara disiplin kerja terhadap kinerja karyawan dengan nilai t hitung sebesar 12,556 > 2,015 dan nilai signifikan sebesar 0,000 < 0,05. Pada penelitian ini, disiplin kerja memiliki nilai kontribusi sebesar 77,8% terhadap kinerja karyawan, sedangkan sisanya 22,2% dipengaruhi oleh variabel yang tidak diteliti dalam penelitian ini. Discipline is a mental attitude that with awareness and conviction obeys the orders or prohibitions that exist in something because it understands very well the importance of these orders and prohibitions. The success of an organization is greatly influenced by the individual performance of its employees. Where the employee's performance is also influenced by work discipline. The problems in this study are (1) does work discipline affect the performance of employees at the Atanaya Hotel. The purposes of this study are (1) to determine and analyze the effect of work discipline on employee performance at the Atanaya Hotel, (2) to analyze the effect of work discipline on employee performance. This study uses a descriptive quantitative approach method. Data was collected by distributing questionnaires and interviews. The sample used in this study was 47 respondents. Data were analyzed using simple linear regression analysis, determination analysis and t test with the help of the SPSS 26 program. The results showed that there was a significant influence between work discipline on employee performance with a t-value of 12.556 > 2.015 and a significant value of 0.000 <0. 05. In this study, work discipline has a contribution value of 77.8% to employee performance, while the remaining 22.2% is influenced by variables not examined in this study.
From Hotel to Connection: Meningkatkan Komunikasi Global Karyawan Hotel Melalui Bahasa Mandarin di Platinum Hotel Jimbaran Beach Bali Agustina, Arik; Aprinica, Ini Putu Isha; Dewi, I Gusti Ayu Melistyari; Kesumayathi, Ida Ayu Gayatri; Yanti, Ayu Suwita
Abdimas Indonesian Journal Vol. 5 No. 2 (2025)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v5i2.1102

Abstract

Language is used as a means of communication. Through the Mandarin language training program, it is hoped that Mandarin proficiency will improve global communication among hotel employees at Platinum Hotel Jimbaran Beach, Bali. The method implemented is a preliminary study through interviews, material preparation, Mandarin language training, evaluation, and reporting. Participants numbered 30 Platinum Hotel Jimbaran Beach employees, consisting of the Housekeeping, Front Office, F&B Service, Human Resources, Engineering, and Sales & Marketing Departments. Through this program, hotel employees are equipped with foreign language skills, namely Mandarin, which can be used as a medium of communication with tourists at the hotel. The Mandarin language training conducted at Platinum Hotel Jimbaran Beach Bali, successfully improved the basic communication skills of employees in interacting with Mandarin-speaking guests.
Pendampingan Bahasa Inggris bagi Kelompok Tani Stroberi di Desa Pancasari dalam Meningkatkan Daya Saing Pariwisata Kadek Ayu Ekasani; Ni Made Ayu Natih Widhiarini; Ida Ayu Gayatri Kesumayathi; Ni Putu Dian Nirmala Trisna; Jesyca Amanda Salsabilla; Kadek Thea Kirana; Ni Wayan Putri Kariyani
Pelayanan Unggulan : Jurnal Pengabdian Masyarakat Terapan Vol. 2 No. 4 (2025): November: Pelayanan Unggulan : Jurnal Pengabdian Masyarakat Terapan
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62951/unggulan.v2i4.2447

Abstract

This community service program aims to enhance the English communication skills of strawberry farmers in Pancasari Village, Sukasada District, Buleleng Regency, as an effort to strengthen tourism competitiveness through agrotourism. The activity was carried out through practical English training using a participatory and context-based approach that reflects the farmers’ real communication needs. The training consisted of two main stages: a classroom session employing the role-play method and a field practice session held directly at the strawberry farm with the involvement of local tourists and student assistants. The training materials covered daily expressions commonly used in interactions with visitors, including greetings, product explanation, offering activities, and basic transaction language. The primary learning media were a bilingual communication booklet and situational training modules, both developed from the results of a prior needs analysis. The evaluation results showed a significant improvement in the participants’ English communication abilities. Based on the pre-test and post-test results, the average improvement reached 43%, particularly in speaking confidence, vocabulary mastery, and fluency. Participants also demonstrated increased enthusiasm and professionalism when interacting with tourists in English. This program proves that practical and role-play–based training is effective in developing both linguistic competence and communicative confidence among local farmers. It also strengthens their role as tourism actors who contribute to the sustainable development of the Pancasari agrotourism area.
From Hotel to Connection: Meningkatkan Komunikasi Global Karyawan Hotel Melalui Bahasa Mandarin di Platinum Hotel Jimbaran Beach Bali Agustina, Arik; Aprinica, Ini Putu Isha; Dewi, I Gusti Ayu Melistyari; Kesumayathi, Ida Ayu Gayatri; Yanti, Ayu Suwita
Abdimas Indonesian Journal Vol. 5 No. 2 (2025)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.v5i2.1102

Abstract

Language is used as a means of communication. Through the Mandarin language training program, it is hoped that Mandarin proficiency will improve global communication among hotel employees at Platinum Hotel Jimbaran Beach, Bali. The method implemented is a preliminary study through interviews, material preparation, Mandarin language training, evaluation, and reporting. Participants numbered 30 Platinum Hotel Jimbaran Beach employees, consisting of the Housekeeping, Front Office, F&B Service, Human Resources, Engineering, and Sales & Marketing Departments. Through this program, hotel employees are equipped with foreign language skills, namely Mandarin, which can be used as a medium of communication with tourists at the hotel. The Mandarin language training conducted at Platinum Hotel Jimbaran Beach Bali, successfully improved the basic communication skills of employees in interacting with Mandarin-speaking guests.
Pelatihan Service Excellence dan Professional Communication sebagai Upaya Peningkatan Kompetensi Tenaga Kerja di Kota Denpasar Ayu Suwita Yanti; Ida Ayu Gayatri Kesumayathi; I Gusti Ayu Melistyari Dewi; Ni Putu Isha Aprinica; Arik Agustina
Journal of Community Development and Disaster Management Vol. 8 No. 1 (2026): Journal of Community Development and Disaster Management
Publisher : Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/jcd.v8i1.10265

Abstract

Peningkatan kualitas sumber daya manusia merupakan salah satu faktor utama dalam mendukung daya saing tenaga kerja, khususnya pada sektor pelayanan publik dan jasa. Perubahan karakteristik dunia kerja yang semakin menekankan kualitas pelayanan dan kemampuan komunikasi profesional menuntut tenaga kerja memiliki kompetensi teknis sekaligus kompetensi interpersonal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan, keterampilan, dan sikap profesional tenaga kerja melalui pelatihan Service Excellence dan Professional Communication yang diselenggarakan bekerja sama dengan Dinas Tenaga Kerja Kota Denpasar. Kegiatan diikuti oleh 28 peserta yang berasal dari lingkungan Dinas Tenaga Kerja serta beberapa unit pelayanan publik di Kota Denpasar. Metode pelaksanaan menggunakan pendekatan partisipatif melalui penyampaian materi, diskusi interaktif, studi kasus, simulasi pelayanan, role play, serta evaluasi menggunakan pre-test dan post-test. Hasil pelaksanaan menunjukkan adanya peningkatan pemahaman peserta mengenai konsep pelayanan prima, komunikasi profesional, etika pelayanan, penanganan keluhan pelanggan, serta penerapan komunikasi verbal dan nonverbal dalam situasi kerja. Simulasi pelayanan juga menunjukkan peningkatan kepercayaan diri peserta dalam menghadapi berbagai skenario pelayanan. Selain meningkatkan kompetensi individu, kegiatan ini memberikan kontribusi terhadap penguatan budaya pelayanan yang berorientasi pada kepuasan masyarakat dan profesionalisme aparatur maupun tenaga kerja.Program pelatihan ini diharapkan dapat menjadi model pengembangan kompetensi berkelanjutan yang dapat direplikasi oleh berbagai instansi pemerintah maupun sektor industri sebagai bagian dari strategi peningkatan kualitas pelayanan dan pengembangan sumber daya manusia.
COMMUNICATION ERRORS IN FOOD AND BEVERAGE SERVICE: AN ANALYSIS OF WAITERS’ INTERACTIONAL COMPETENCE IN VOCATIONAL HOSPITALITY EDUCATION Ekasani, Kadek Ayu; Ida Ayu Gayatri Kesumayathi
Yavana Bhasha : Journal of English Language Education Vol. 9 No. 1 (2026): Volume 9 Issue 1 (2026)
Publisher : Universitas Hindu Negeri I Gusti Bagus Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/yb.v9i1.6412

Abstract

Effective communication plays a central role in determining service quality within the hospitality industry, particularly in restaurant settings where waiter–guest interaction directly shapes customer experience. This study investigates common communication errors produced by waiter students in a hospitality education program, focusing on three major dimensions: grammatical accuracy, pragmatic appropriateness, and lexical precision. Employing a qualitative descriptive design, data were collected through observation and transcription of simulated restaurant service interactions involving undergraduate hospitality students. The collected utterances were analyzed to identify recurring patterns of linguistic and pragmatic deviation. The findings reveal that grammatical errors primarily involve auxiliary omission, incorrect tense usage, and improper interrogative formation, largely influenced by first language transfer. Pragmatic errors include overly direct imperatives, insufficient mitigation strategies, and limited empathetic responses in complaint situations, indicating underdeveloped sociopragmatic competence. Lexical errors are characterized by overgeneralization, collocational inaccuracies, and limited use of hospitality-specific terminology, which affect professional credibility and persuasive effectiveness in menu explanation. The study argues that communication challenges in hospitality contexts are multidimensional and extend beyond structural inaccuracies. In restaurant service encounters, language functions not only as a medium of information exchange but also as a representation of professionalism and institutional quality. Therefore, hospitality English instruction should adopt an integrated communicative competence framework that simultaneously addresses grammatical form, pragmatic sensitivity, and lexical specialization. The findings provide pedagogical insights for vocational institutions seeking to align English language training with the communicative demands of international restaurant environments.
Spiritual Healing: Ragam Bahasa Balian Sebagai Salah Satu Pelestarian Tradisi Lokal di Bali Luh Eka Susanti; Ida Ayu Gayatri Kesumayathi; Kadek Ayu Ekasani; I Gede Made Aditya Agastia
AL-MIKRAJ Jurnal Studi Islam dan Humaniora (E-ISSN 2745-4584) Vol. 5 No. 01 (2024): AL-Mikraj Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v5i01.6200

Abstract

This research aims to identify the language varieties of Balian and the factors that influence these language varieties. This research is descriptive qualitative with a linguistic and pragmatic theory approach used by Balian. Data collection was done by in-depth interviews with Balians in the hotel. The collected data were then transcribed and thematically coded to identify patterns in language use, such as the use of language, the use of metaphorical language styles, and the sentence structure used. The results found that the balian language variety when communicating with clients is the use of affirmative language, the use of spiritual metaphor style, and the use of imperative sentence structure to direct the client's experience and emotional response during the healing process. Meanwhile, the factors that influence balian language varieties are cultural, spiritual, social, economic, and personal factors. An understanding of these factors helps explain how balians navigate between local traditions and the needs of their clients, as well as how they integrate different elements of language to create effective and meaningful healing experiences. Future studies go more in-depth into analyzing balian language use when viewed pragmatically and therapeutically.
Peran Gaya Bahasa dalam Memperkenalkan Masakan Tradisional Bali di Industri Pariwisata Kadek Ayu Ekasani; Putu Dian Yuliani Paramita; Ida Ayu Gayatri Kesumayathi
Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora Vol. 5 No. 2 (2025): Juni : Khatulistiwa: Jurnal Pendidikan dan Sosial Humaniora
Publisher : AMIK Veteran Purwokerto

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/khatulistiwa.v5i2.5867

Abstract

Penelitian ini bertujuan untuk menganalisis peran gaya bahasa dalam memperkenalkan masakan tradisional Bali kepada wisatawan internasional melalui media promosi digital. Studi ini menggunakan pendekatan kualitatif deskriptif dengan sumber data utama berupa teks promosi pada laman Agoda.com yang memuat narasi tentang beberapa kuliner khas Bali. Hasil analisis menunjukkan bahwa gaya bahasa yang digunakan mencakup personifikasi, hiperbola, dan metafora. Selain itu, ditemukan empat fungsi utama dari gaya bahasa, yaitu fungsi estetika, persuasif, ekspresif, dan identitas. Fungsi-fungsi ini berkontribusi dalam menciptakan citra kuliner Bali yang menarik dan otentik di mata wisatawan mancanegara. Penelitian ini menegaskan bahwa gaya bahasa memiliki kekuatan retoris dan kultural yang signifikan dalam mendukung promosi pariwisata berbasis warisan budaya
Co-Authors Agastia, I Gede Made Aditya Aprinica, Ini Putu Isha Arik Agustina Ayu Melistyari Dewi, I Gusti Ayu Suwita Yanti Christhofer Anugrah Singgih Tio Cokorda Istri Sri Apriyani Sudarsana Eka Wulandari, Ni Putu I Gede Made Aditya Agastia I Gusti Ayu Melistyari Dewi I Made Gowinda I Putu Agus Hary Indrawan12 I Wayan Putra Aditya, I Wayan I Wayan Wiarta Jesyca Amanda Salsabilla Juwita Sari, Retno Kadek Ayu Ekasani Kadek Thea Kirana Luh Eka Susanti Luh Eka Susanti Luh Putu Tisna Sari, Ni Made Sri Rahayu, Ni Muliadiasa, I Ketut Ni Luh Diah Mirayanti Ni Luh Gde Sari Dewi Astuti Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Putu Dian Nirmala Trisna Ni Putu Isha Aprinica Ni Wayan Putri Kariyani Pambudi, Bondan Paramita, Putu Dian Yuliani Paramitha, Made Widya Pebrianti, Ni Kadek Mira Putu Isha Aprinica, Ni Putu Junio Figo Budiwan Sanjaya, I Wayan Kiki Suwintari, I Gusti Ayu Eka