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All Journal Linguistic, English Education and Art (LEEA) Journal JURNAL KEPARIWISATAAN JURNAL PENDIDIKAN TAMBUSAI SASTRANESIA: Jurnal Program Studi Pendidikan Bahasa dan Sastra Indonesia Jurnal Review Pendidikan dan Pengajaran (JRPP) J-Lalite: Journal of English Studies Jurnal Kepariwisataan Berajah Journal Linguistic, English Education and Art (LEEA) Journal Jurnal Pijar MIPA Journal of Hospitality Accommodation Management Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Journal of Business on Hospitality and Tourism Jurnal Abdimas Indonesia Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Jurnal Pengabdian Kepada Masyarakat Indonesia
Ni Putu Isha Aprinica
Institut Bisnis Dan Pariwisata Internasional
Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Physics Public Health Social Sciences Other

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Analisis Penerapan Prosedur Pelayanan Pramusaji Salt Restaurant Muliawan, I Nyoman; Aprinica, Ni Putu Isha
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.731

Abstract

Penelitian ini membahas tentang analisis penerapan prosedur pelayanan pramusaji Salt Restaurant di Eastin Ashta Canggu. Tujuan penelitian yaitu untuk mengetahui bagaimana penerapan SOP dan mengetahui apa saja hambatan dalam menjalankan SOP di Salt Restaurant Canggu. Penelitian ini dilakukan dari bulan Maret 2023 sampai bulan Juni 2023 dan jenis penelitian yaitu deskriptif kualitatif. Salt Restaurant Canggu memiliki 1 Manager, 1 Supervisor, 2 Waiter , 3 Dw Waiter, 2 Dw Waitress, 2 Dw hostes, dan 2 Training. Hasil dari penelitian ini yaitu SOP yang ada di Salt restaurant belum sepenuhnya dijalankan oleh waiter/waitress, hanya 82% yang sudah diterapkan dengan baik dan ada lagi 18% yang belum diterapkan dengan baik. Agar penerapan SOP di Salt restaurant berjalan dengan baik maka sebaiknya perlu evaluasi dan penekanan terhadap pentingnya penerapan standar operating procedure, dan memberikan pelatihan terhadap waiter/waitress agar penerapan SOP berjalan dengan lancar. This study discusses the analysis of the implementation of the Salt Restaurant service procedures at Eastin Ashta Canggu. The purpose of this research is to find out how the SOP is implemented and to find out what are the obstacles in carrying out the SOP at Salt Restaurant Canggu. This research was conducted from March 2023 to June 2023 and the type of research is descriptive qualitative. Salt Restaurant Canggu has 1 Manager, 1 Supervisor, 2 Waiters, 3 Dw Waiters, 2 Dw Waitress, 2 Dw hostesses, and 2 Training. The results of this study are that the SOPs in Salt restaurants have not been fully implemented by waitresses/waitresses, only 82% have been implemented properly and there is another 18% which have not been implemented properly. In order for the implementation of SOP at a Salt Restaurant to run well, it is better to evaluate and emphasize the implementation of standard operating procedures, and provide training to waiters so that the implementation of the SOP runs smoothly.
Analisis Tingkat Keamanan Daya Tarik Wisata Hidden Canyon Beji Guwang Suryananda, I Wayan Oka; Mahendra, I Wayan Eka; Aprinica, Ni Putu Isha
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.776

Abstract

Hidden Canyon Beji Guwang adalah daya tarik wisata yang sedang berkembang di Kabupaten Gianyar yang menyuguhkan pemandangan ngarai diantara aliran sungai. Penelitian ini bertujuan untuk mengetahui tingkat keamanan dan persepsi wisatawan terhadap tingkat keamanan di daya tarik wisata Hidden Canyon Beji Guwang dari segi fasilitas dan pengelolaan di daya tarik wisata berdasarkan pedoman acuan. meilihat dari kondisi jalur dan aktivitas yang memiliki resiko yang berdampak bagi keselamatan dan keamanan wisatawan. Untuk itu perlu di dukung dengan fasilitas dan pengelolaan keamanan di daya tarik wisata agar resiko yang ada dapat diminimalisir. Metode penelitian yang digunakan yaitu metode kualitatif deskriptif dan kuantitatif deskriptif dengan teknik pengumpulan data melalui observasi, wawancara pengelola, penyebaran kuisioner dan dokumentasi. Terdapat 4 pedoman acuan yang digunakan yaitu Peraturan Mentri Pariwisata dan Ekonomi Kreatif No 3 Tahun 2022, Peraturan Gubernur Bali No 5 Tahun 2020, serta Undang-Undang No 10 Tahun 2009 dan Peraturan Gubernur Bali No 28 Tahun 2020. Hasil dari penelitian ini yaitu fasilitas penunjang keamanan belum cukup sesuai dengan pedoman acuan, beberapa fasilitas penunjang keamanan perlu ditambahkan antara lain yaitu fasilitas mitigasi bencana alam, menara pandang dan rambu-rambu. Dalam pengelolaan Hidden Canyon Beji Guwang sudah cukup sesuai dengan pedoman acuan, namun pemandu belum memiliki sertifikat kompetensi dan belum tersedia petugas keamanan di daya tarik wisata Hidden Canyon Beji Guwang. Hidden Canyon Beji Guwang is a developing tourist attraction in Gianyar Regency which offers views of the canyon between rivers. This study aims to determine the level of security and tourists' perceptions of the level of security at the Hidden Canyon Beji Guwang tourist attraction in terms of facilities and management at the tourist attraction based on reference guidelines. judging from the condition of the trails and activities that have risks that impact the safety and security of tourists. For this reason, it needs to be supported with facilities and security management at tourist attractions so that existing risks can be minimized. The research method used is descriptive qualitative and quantitative descriptive methods with data collection techniques through observation, interviews with managers, distribution of questionnaires and documentation. There are 4 reference guidelines used, namely Minister of Tourism and Creative Economy Regulation No. 3 of 2022, Governor of Bali Regulation No. 5 of 2020, and Law No. 10 of 2009 and Governor of Bali Regulation No. 28 of 2020. The results of this study are supporting facilities security is not sufficient in accordance with the reference guidelines, several security supporting facilities need to be added, including natural disaster mitigation facilities, view towers and signs. In the management of Hidden Canyon Beji Guwang it is sufficient according to the reference guidelines, but the guides do not yet have competency certificates and there are no security officers at the Hidden Canyon Beji Guwang tourist attraction.
Pengaruh Kualitas Pelayanan terhadap Kepuasan Tamu Kesuma, I Gede Desta; Aprinica, Ni Putu Isha
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.v4i1.925

Abstract

Kualitas pelayanan sangatlah penting dalam perhotelan. Kualitas pelayanan memegang peranan yang sangat penting dalam menunjang kinerja hotel untuk mewujudkan kepuasan tamu. Kualitas pelayanan yang baik harus memenuhi kepuasan pelanggan. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kualitas pelayanan terhadap kepuasan pelanggan tamu Cocos Restaurant di Novotel Bali Benoa. Populasi dari penelitian ini berjumlah 1476 orang yang berkunjung ke Cocos Restaurant dari bulan januari hingga maret dengan 100 orang sebagai sampel penelitian. Metode penelitian yang digunakan adalah pendekatan deskriptif dengan penerapan kuantitatif. Metode pengumpulan data yang digunakan adalah kuesioner, observasi dan studi pustaka dengan teknik sampling accidental sampling. Data yang diolah dari jawaban lengkap 100 responden. Hasil penelitian yang menunjukan bahwa kualitas pelayanan terhadap kepuasan tamu Cocos Restaurant di Novotel Bali Benoa sudah termasuk kategori sempurna dengan rata rata 4.26. Namun terdapat 2 (dua) indikator yang memiliki nilai yang tidak maksimal yaitu X9 dan X10 dengan nilai rata rata 4.19 dan 4.18 dengan kategori bagus yang termasuk dalam Bukti Fisik. The quality of service is of great consequence in the hospitality industry. The quality of service provided plays a significant role in supporting the performance of a hotel and in achieving guest satisfaction. The provision of good service quality is contingent upon achieving customer satisfaction. The objective of this study was to ascertain the impact of service quality on customer satisfaction among patrons of Cocos Restaurant at Novotel Bali Benoa. The study population consisted of 1,476 individuals who visited Cocos Restaurant between January and March, with 100 individuals constituting the research sample. The research method employed is a descriptive approach with a quantitative application. The data collection methods employed were questionnaires, observations, and literature reviews, with accidental sampling techniques. The data were processed from the complete answers provided by 100 respondents. The findings indicated that the quality of service provided to Cocos Restaurant guests at Novotel Bali Benoa was rated as excellent, with an average score of 4.26 on a 5-point Likert scale. However, two indicators exhibited values that did not reach their maximum potential: X9 and X10, which averaged 4.19 and 4.18, respectively. These values fall within the "good" category for the Physical Evidence domain.
Analisis Kualitas Pelayanan Pegawai Club Lounge Gowinda, I Made; Aprinica, Ni Putu Isha
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.v4i2.938

Abstract

Kualitas pelayanan merupakan hal yang sangat krusial. Kualitas pelayanan mempunyai fungsi yang dinilai sangat esensial dalam mendukung kinerja hotel untuk mewujudkan pelanggan yang puas. Kualitas pelayanan yang baik harus memenuhi harapan dari konsumen. Tujuan dari riset ini adalah untuk mengetahui kualitas pelayanan pegawai Club Lounge di Padma Resort Legian. Penyebaran kuesioner dilakukan dari tanggal 1 Juni hingga 10 Juni 2024 dan mendapatkan 98 responden. Metode penelitian yang digunakan adalah pendekatan deskriptif dengan metode penelitian kuantitatif. Metode pengumpulan data yang digunakan adalah kuesioner, observasi dan studi pustaka dengan teknik sampling accidental sampling. Data diolah dari jawaban lengkap 98 responden. Hasil penelitian menunjukan bahwa kualitas pelayanan pegawai Club Lounge di Padma Resort Legian sudah termasuk kategori sempurna dengan nilai rata rata 4,27. Namun terdapat indikator yang masih memiliki nilai yang tidak maksimal dengan nilai 3.85 dengan kategori Bagus yaitu pada indikator X1 yang termasuk ke dalam indikator Daya Tanggap. Service quality is very crucial. Service quality has a very important function in supporting hotel performance to create satisfied customers. Good service quality must meet consumer expectations. The aim of this research is to determine the quality of service of Club Lounge employees at Padma Resort Legian. The questionnaire was distributed from June 1 to June 10 2024 and received 98 respondents. The research method used is a descriptive approach with quantitative research methods. The data collection methods used were questionnaires, observation and literature study using accidental sampling techniques. Data was processed from the complete answers of 98 respondents. The research results show that the service quality of Club Lounge employees at Padma Resort Legian is in the perfect category with an average score of 4.27. However, there are indicators that still have a value that is not optimal with a value of 3.85 in the Good category, namely the X1 indicator which is included in the Responsiveness indicator.
"Pariwisata Inklusi: Potensi Pasar Kreneng Denpasar sebagai Destinasi Wisata yang Aksesibel dan Inklusif" Dewi, I Gusti Ayu Melistyari; Aprinica, Ni Putu Isha
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 1 (2024): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v3i1.1308

Abstract

This research study aims to explore and uncover the potential of Kreneng Market in Denpasar City as an accessible and inclusive tourist destination. The objective is to identify the challenges and opportunities in enhancing accessibility and creating an inclusive tourism experience for all visitors, including those with special needs. The study adopts a qualitative approach, utilizing interviews, observations, and document analysis to gather data. The findings reveal several challenges faced by Kreneng Market, such as limited physical accessibility, lack of easily accessible information, and communication barriers for visitors with special needs. Additionally, factors such as lack of awareness and understanding of the needs of visitors with special needs, inadequate training for market staff and vendors, and barriers in policy implementation hinder the progress of creating an inclusive tourism environment. Despite these challenges, the research also highlights the efforts made by market management, local government, and other stakeholders in improving accessibility and inclusive tourism. These efforts include physical improvements, staff and vendor training programs, awareness campaigns, and collaboration with the local community. The transformation of Kreneng Market into a tourist attraction has shown positive outcomes in terms of improved accessibility and inclusive tourism experience. This research study aims to explore and uncover the potential of Kreneng Market in Denpasar City as an accessible and inclusive tourist destination. The objective is to identify the challenges and opportunities in enhancing accessibility and creating an inclusive tourism experience for all visitors, including those with special needs. The study adopts a qualitative approach, utilizing interviews, observations, and document analysis to gather data. The findings reveal several challenges faced by Kreneng Market, such as limited physical accessibility, lack of easily accessible information, and communication barriers for visitors with special needs. Additionally, factors such as lack of awareness and understanding of the needs of visitors with special needs, inadequate training for market staff and vendors, and barriers in policy implementation hinder the progress of creating an inclusive tourism environment. Despite these challenges, the research also highlights the efforts made by market management, local government, and other stakeholders in improving accessibility and inclusive tourism. These efforts include physical improvements, staff and vendor training programs, awareness campaigns, and collaboration with the local community. The transformation of Kreneng Market into a tourist attraction has shown positive outcomes in terms of improved accessibility and inclusive tourism experience.
PERBANDINGAN EFEKTIFITAS METODE PEMBELAJARAN LECTURING, PROBLEM BASED LEARNING SERTA PROJECT BASED LEARNING TERHADAP KEMAMPUAN BERBICARA BAHASA INGGRIS MAHASISWA DIII PERHOTELAN DI INSTITUT PARIWISATA SERTA BISNIS INTERNASIONAL Aryati, Kadek Feni; Darmayanti, Putu Sri; Aprinica, Ni Putu Isha
Jurnal Review Pendidikan dan Pengajaran Vol. 7 No. 4 (2024): Vol. 7 No. 4 Tahun 2024
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jrpp.v7i4.35766

Abstract

Bahasa Inggris memegang peran penting pada industry pariwisata serta perhotelan. Kemampuan berbicara bahasa Inggris di program studi Diploma III Perhotelan di IPBI sangat penting bagi mahasiswa khususnya untuk menunjang perkembangan karir di industri pariwisata serta perhotelan. Tujuan penelitian guna membandingkan efektivitas tiga metode pembelajaran, yakni ceramah (lecturing). PBL, serta PjBL pada kemampuan berbicara bahasa Inggris mahasiswa. Penelitian mempergunakan metode desain eksperimental quasi. Hasil penelitian dibisakan masing-masing 3 metode pembelajaran bisa mengakibatkan peningkatan kemampuan berbicara bahasa Inggris. Metode problem Based Learning lebih efektif jika diperbandingkan lecturing methode atau ceramah, metode Project Based Learning lebih efektif diperbandingkan pada lecturing methode, serta metode Project Based Learning lebih efektif diperbandingkan pada metode problem Based Learning dalam menaikkan kemampuan berbicara Bahasa Inggris mahasiswa. Dari ketiga metode pembelajaran tersebut jika metode Project Based Learning lebih efektif diperbandingkan 2 metode lainnya dalam menaikkan kemampuan berbicara Bahasa Inggris mahasiswa DII Perhotelan di Institut Pariwisata Serta Bisnis Internasional.
Penerapan SOP Food Runner Di Restaurant Main Dining Room Hotel The Greenbrier Wiguna, I Putu Satria; Aprinica, Ni Putu Isha
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 12 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i12.1161

Abstract

The Greenbrier Hotel, sebagai salah satu destinasi mewah di West Virginia, dikenal karena standar pelayanannya yang tinggi, termasuk di Main Dining Room sebagai pusat operasional restoran utama. Salah satu posisi penting dalam menunjang kelancaran pelayanan adalah food runner, yang bertugas menjembatani dapur dan tamu. Namun, hasil studi pendahuluan menunjukkan adanya kendala dalam penerapan Standar Operasional Prosedur (SOP) food runner, seperti koordinasi yang kurang efektif, keterlambatan penyajian, dan kesalahan menu. Hal ini menandakan pentingnya evaluasi terhadap implementasi SOP yang berlaku. Penelitian ini bertujuan untuk mengetahui bagaimana penerapan SOP food runner dan apa saja kendala yang ditemui food runner saat menerapkan SOP Pelayanan tamu di Restaurant Main Dining Room Hotel The Greenbrier. Penelitian ini menggunakan metode deskriptif kualitatif, dengan Teknik pengumpulan data observasi, wawancara, dan dokumentasi. Hasil dari penelitian ini menunjukkan, 1) Penerapan SOP oleh food runner di Restaurant Main Dining Room Hotel The Greenbrier telah berjalan secara optimal, dengan hasil ceklist observasi, sebanyak 94% (16 dari 17 poin SOP) telah diterapkan dengan baik oleh food runner. 2) Kendala utama dalam penerapan SOP berasal dari tingginya beban kerja dan tekanan waktu saat restoran ramai, yang menyebabkan beberapa prosedur kecil terabaikan. Namun, upaya manajerial seperti briefing rutin, pelatihan, dan penguatan kerja tim terbukti efektif dalam meminimalisasi hambatan dan menjaga kualitas pelayanan tetap profesional.   The Greenbrier Hotel, as one of the luxury destinations in West Virginia, is renowned for its high standards of service, particularly in the Main Dining Room, which serves as the hotel’s main restaurant operations center. One of the key roles supporting smooth service delivery is that of the food runner, whose main responsibility is to bridge the kitchen and the guests. However, preliminary observations indicate several obstacles in the implementation of the Standard Operating Procedure (SOP) for food runners, such as ineffective coordination, delays in service, and menu errors. These findings highlight the importance of evaluating the current SOP implementation. This study aims to explore how the SOP for food runners is implemented and to identify the challenges faced by food runners in applying guest service procedures at the Main Dining Room Restaurant of The Greenbrier Hotel. This research employs a qualitative descriptive method, using observation, interviews, and documentation as data collection techniques.The results of this study indicate: 1) The implementation of the SOP by food runners at the Main Dining Room Restaurant of The Greenbrier Hotel has been carried out optimally, with 94% (16 out of 17 SOP points) successfully applied according to the observation checklist. 2) The main challenge in SOP implementation stems from high workloads and time pressure during busy restaurant hours, which can lead to the neglect of minor procedures. However, managerial efforts such as regular briefings, training, and team-building initiatives have proven effective in minimizing obstacles and maintaining professional service quality.
Optimalisasi Penerapan Standar Operasional Prosedur (SOP) Alcoholic Beverage Service oleh Pramusaji di Hotel Auburn University I Kadek Wahyu Dymas Ananda; I Made Darsana; Ni Putu Isha Aprinica; Ida Bagus Ketut Soma Antara; Ni Made Sri Rahayu; Made Widya Paramitha; Putu Sri Darmayanti
Jurnal Pengabdian kepada Masyarakat Indonesia (JPKMI) Vol. 5 No. 1 (2025): April : Jurnal Pengabdian Kepada Masyarakat Indonesia (JPKMI)
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jpkmi.v5i1.5774

Abstract

The implementation of alcohol Standard Operating Procedures (SOPs) at Auburn University Hotel faces challenges in consistency, especially during large events. This study evaluates and optimizes SOP implementation using direct observation and in-depth interviews. Observations monitored waiters’ real-time compliance, while interviews with managers, supervisors, and waiters explored consistency issues and obstacles. Results reveal that although 14 SOPs are provided, four—approaching the host, serving women first, pouring from the right side, and avoiding bottle-glass contact—are not optimally implemented. External factors such as limited space, time pressure, and guest service priorities often hinder execution. Interviews suggested three optimization strategies: continuous training, enhanced supervision, and regular evaluation with flexible SOP adjustments
Co-Authors Agung Ayu Arun Suwi Arianty, Anak Arianty, Anak Agung Ayu Arun Suwi Ariel Artha Indrayana, Putu Arik Agustina Arnawa, I Gst Made Suka Astina, Made Arya Ayu Gayatri Kesumayathi, Ida Ayu Melistyari Dewi, I Gusti Darmayanti, Putu Sri Dewi, I Gusti Ayu Melistyari Dewi, Kadek Ayu Chintya Eka Susanti, Luh Gowinda, I Made Heryana, I Putu Agus I Gusti Ayu Melistyari Dewi I Kadek Wahyu Dymas Ananda I Ketut Muliadiasa I Made Darsana I Wayan Eka Mahendra Ida Ayu Gayatri Kesumayathi Ida Bagus Ketut Soma Antara Ida Bagus Made Wiyasha Juniantari, Putu Dewi Kadek Ayu Ekasani Kadek Feni Aryati Kesuma, I Gede Desta Limargo, Florissa Govedarica Luh Eka Susanti Luh Eka Susanti Made Widya Paramitha Made Yuni Kusumadewi, Ni Muliadiasa, I Ketut Muliadiasa, Ketut Muliawan, I Nyoman Ni Luh Supartini Ni Made Sri Rahayu Paramitha, Made Widya Pratiwi, Ni Made Niktya Putu Devi Rosalina Rahayu, Ni Made Sri Saputra, I Putu David Adi Semara, I Made Trisna Suryananda, I Wayan Oka Wardana, Miko Andi Wiguna, I Putu Satria Yoga Setiawan, Yoga Yusup, I Wayan Edi