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Gerakan Bersih Pantai dan Sosialisasi 3r (Reduce, Reuse, Recycle) di Pantai Batu Mejan Budiman, Diky; Mulia, Victor Bangun; Prakoso, Ganang Aditiyo
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol 5 No 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v5i2.4507

Bali has a global beach destination, this makes local and foreign tourists visit Bali beaches every day, including the Batu Mejan beach area, Canggu which is the prima donna. The high number of tourist visits makes the waste problem a growing issue. The method used in this service is a participatory rural appraisal approach, namely increasing and empowering community participation in activities. Based on the community service activities carried out, participants increasingly understand that waste is a problem that can be overcome by the 3R method (Reduce, Reuse, Recycle), besides that waste cleanup activities are real activities in protecting the beach from the dangers of waste, which can disturb or damage the ecosystem in the beach environment.

Strategy Analysis Of Train Journey Tourism Packages In Improving Hotel Occupancy During The Covid-19 Pandemic At Amanjiwo Resort, Magelang Regency, Central Java Lisnawati, Ni Wayan; Pramesti, Dinar Sukma; Mulia, Victor Bangun
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i2.229

The Train Journey tour package is the latest innovation launched by Amanjiwo Resort during the Covid-19 pandemic to help increase hotel occupancy. The aim of this research is to analyze the strategies implemented in the Train Journey package and the efforts made to increase hotel occupancy during the Covid-19 pandemic at Amanjiwo Resort. The research method is qualitative, with data collection through interviews. The study uses the marketing mix theory (7P). The results reveal that the strategies implemented are as follows: from the product aspect, Amanjiwo Resort plans to add 2-3 Train Journey trips per month after the Covid-19 pandemic; from the price aspect, the price of the Train Journey trip remains in line with the room type; from the place aspect, Amanjiwo Resort focuses on the Jakarta-Yogyakarta route by increasing the number of trips; from the promotion aspect, Amanjiwo Resort selects media for promotion carefully; from the people aspect, the staff serving the Train Journey guests consists of 6 people, with a guest capacity of 8-12 pax; from the process aspect, the Train Journey is inspired by the Orient Express and then modified; and from the physical evidence aspect, Amanjiwo Resort continues to utilize the facilities provided by PT KAI (Indonesian Railways). The development strategies that can be implemented to increase occupancy include: from the product aspect, Amanjiwo Resort does not need to add more train carriages, but can increase the number of Train Journey trips or combine it with other tour packages; from the price aspect, Amanjiwo Resort can increase the price of the Train Journey trip during certain periods; from the place aspect, Amanjiwo Resort can add a new route, namely Surabaya-Yogyakarta; from the promotion aspect, Amanjiwo Resort should target more travel agents; from the people aspect, Amanjiwo Resort should engage in discussions with guests regarding meal schedules; from the process aspect, Amanjiwo Resort needs to introduce the Train Journey trip to guests; and lastly, from the physical evidence aspect, Amanjiwo Resort should coordinate with PT KAI (Indonesian Railways) to select specific dates for additional Train Journey trips.

Increasing Einvite.id's Brand Awareness To Boost Sales Marmaiyatno, Marmaiyatno; Halim, Deddy Kurniawan; Vivi, Vivi; Mulia, Victor Bangun; Hollandina, Ni Putu Darla
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 8 No 1 (2025): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v8i1.218

This research focuses on PT. Einvite Karya Sejahtera, the owner of the Einvite.id brand, which provides digital invitation and digital guestbook services. Although the product was popular during the pandemic, intensified competition and a lack of brand awareness have led to a decline in sales. The purpose of this project is to explore strategies to increase brand awareness and strengthen Einvite.id's position in the market. This analysis uses qualitative methods, including interviews and observations, as well as SWOT analysis to identify internal and external factors that affect brand awareness. The findings of this research are three best alternative solutions to grow Einvite.id's brand awareness and increase sales: a. Increase marketing and development efforts by hiring the required staff, b. Sponsor events that are relevant to the target market, c. Maintain flexibility in the use of additional operational teams.

Gerakan Bersih Pantai dan Sosialisasi 3r (Reduce, Reuse, Recycle) di Pantai Batu Mejan Budiman, Diky; Mulia, Victor Bangun; Prakoso, Ganang Aditiyo
ADMA : Jurnal Pengabdian dan Pemberdayaan Masyarakat Vol. 5 No. 2 (2025): ADMA: Jurnal Pengabdian dan Pemberdayaan Masyarakat
Publisher : LPPM Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/adma.v5i2.4507

Bali has a global beach destination, this makes local and foreign tourists visit Bali beaches every day, including the Batu Mejan beach area, Canggu which is the prima donna. The high number of tourist visits makes the waste problem a growing issue. The method used in this service is a participatory rural appraisal approach, namely increasing and empowering community participation in activities. Based on the community service activities carried out, participants increasingly understand that waste is a problem that can be overcome by the 3R method (Reduce, Reuse, Recycle), besides that waste cleanup activities are real activities in protecting the beach from the dangers of waste, which can disturb or damage the ecosystem in the beach environment.

Modifikasi Masakan Tradisional Kalimantan Berbahan Dasar Umbi-Umbian Petriana, Alition Joshua Christopher; Mulia, Victor Bangun; Widani, Ni Nyoman
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 4 No 2 (2021): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v4i2.78

Umbi-umbian merupakan jenis tanaman yang dapat berkembang pesat di Indonesia dan tergolong bahan makanan yang lebih murah dibandingkan dengan komoditas tanaman lainnya. Pada tugas akhir karya kompetensi kreatif ini Penulis menggunakan 4 (empat) jenis umbi- umbian tersebut untuk memodifikasi masakan tradisional Kalimantan. Metode penelitian yang digunakan pada tugas akhir karya kompetensi kreatif ini yaitu metode research and development. Dilakukannya uji organoleptik dengan membagikan lembar kuisioner uji hedonik kepada 9 (sembilan) Panelis umum dan 4 (empat) Panelis ahli. Kategori penilaian meliputi: warna, aroma, rasa, tekstur, dan nilai keseluruhan dari masakan tersebut. Karya kompetensi kreatif ini menghasilkan 15 (lima belas) resep modifikasi masakan Kalimantan berbahan dasar umbi-umbian. Hasil modifikasi tersebut disukai oleh para Panelis, dengan hasil penilaian yaitu (warna: 4.55, aroma: 4.23 rasa: 4.45, tekstur: 4.27 dan nilai keseluruhan: 4.44). Modifikasi ini dilakukan dengan tujuan agar dapat menunjukkan kepada masyarakat bahwa umbi- umbian dapat diolah dan dikombinasikan kedalam masakan tradisional yang menghasilkan cita rasa yang unik dan lezat.

Analisis Pengendalian Food Cost Di Hotel Vila Lumbung - Bali Putra, Dhita Utama; Lukitasari, Rimalinda; Mulia, Victor Bangun; Wibawa, I Ketut
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 5 No 2 (2022): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v5i2.118

Pengendalian food cost perlu dilakukan agar pendapatan dapat melebihi biaya operasional, sehingga didapat lebih banyak keuntungan. Pada kasus Hotel Vila Lumbung ditemukan penyimpangan pada pengendalian food cost pada bulan Juli-Desember 2021, yaitu adanya rata-rata selisih sebesar 15,77% antara actual food cost dan standard food cost, sehingga pengendalian food cost di hotel tersebut perlu untuk dianalisis. Penelitian ini bertujuan untuk mengetahui kondisi pengendalian food cost di Hotel Vila Lumbung Bali, serta mengidentifikasi penyebab munculnya selisih persentase antara actual food cost dan standard food cost. Teori yang digunakan yaitu food cost control dan analisis selisih (variance), dengan menggunakan metode campuran (mix method). Data dikumpulkan melalui observasi, dokumentasi, dan wawancara. Hasil dari penelitian ini menunjukkan bahwa: 1) pengendalian food cost di Hotel Vila Lumbung Bali belum optimal karena terdapat selisih yang merugikan antara actual food cost dan standard food cost; 2) terjadinya selisih yang merugikan tersebut disebabkan dari kurang optimal dalam penerapan standard purchase specification, dan juga kurang optimal dalam penerapan sistem first in first out, first expired first out, serta kurang dalam perawatan dari pada ruangan store. Dengan hasil yang didapatkan pada penelitian ini diharapkan, kepada Hotel Vila Lumbung menjadi masukan terhadap penerapan pengendalian food cost.

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