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Pambudi, Bondan
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Upaya Peningkatan Pelayanan Resepsionis dalam Meningkatkan Kepuasan Tamu saat Check-In Andriani, Dewa Ayu Dian; Sanjaya, I Wayan Kiki; Pambudi, Bondan
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.903

Abstract

Penelitian ini pada hakekatnya merupakan penelitian kualitatif yang dilaksanakan di Hotel Ubud Valley Boutique Resort dari hasil laporan training. Penelitian latar belakangi dengan masalah kualitas pelayanan yang kurang maksimal kepada para tamu di departemen kantor depan. Rumusan masalah diangkat dengan persoalan upaya Hotel Ubud Valley Boutique Resort dalam meningkatkan kualitas pelayanan pada saat tamu check-in.Pada hakekatnya penelitian ini adalah penelitian deskriptif kualitatif. Teknik pengumpulan data meliputi observasi, wawancara, dan studi pustaka untuk memahami apa saja yang dilakukan oleh resepsionis dalam upaya meningkatkan pelayanan. Karyawan menjadi sumber utama data, memberikan pandangan langsung terkait topik penelitian. Hasil penelitian menemukan resepsionis tampak bekerja dengan baik sesuai SOP, hanya saja kurang maksimal. Hal itu disebabkan karena dua hal, tamu yang datang bersamaan dan adanya tamu yang berangkat saat tamu datang. Hal ini menyebabkan penumpukan dikantor kantor depan dan menyebabkan kualitas pelayanan yang menurun di Hotel Ubud Valley Boutique Resort. This research is essentially qualitative research carried out at the Ubud Valley Boutique Resort Hotel based on the results of training reports. The background research is the problem of less than optimal service quality to guests in the front office department. The problem formulation is raised with the issue of the Ubud Valley Boutique Resort Hotel's efforts to improve service quality when guests check-in. In essence, this research is a qualitative descriptive research. Data collection techniques include observation, interviews and literature studies to understand what the receptionist does in an effort to improve service. Employees are the main source of data, providing direct insight into the research topic. The research results found that the receptionist appeared to be working well according to the SOP, but not optimally. This is caused by two things, guests arriving at the same time and guests leaving when guests arrive. This causes a buildup in the front office and causes the quality of service to decline at the Ubud Valley Boutique Resort Hotel.
Outer Baduy as an Eco-Gastronomic Tourism Destination Area (Outer Baduy Eco-Gastronomic Study) Pambudi, Bondan; Gunawijaya, Jajang; Nurbaeti, Nurbaeti
Journal of Social Research Vol. 2 No. 12 (2023): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v2i12.1523

Abstract

Gastronomic tourism, a multifaceted concept encapsulating one's holistic experience with food and beverages, is becoming increasingly significant in the realm of travel and cultural exploration. This research embarks on a compelling journey to unravel the potential for gastronomic tourism development within the enchanting landscapes of Outer Baduy. A descriptive qualitative approach intertwined with an ethnographic paradigm forms the foundation of this investigative endeavor. The methodology employed to gather insights is centered around in-depth interviews with an array of informants encountered during an immersive sojourn in Outer Baduy. Evidently, gastronomy in this region holds untapped promise, offering a treasure trove of opportunities for further exploration. The rich tapestry of community activities in Outer Baduy is poised to serve as captivating tourist attractions. These include active engagement in the traditional practices of planting huma rice, extracting palm sap to craft delectable palm sugar, and the thrill of foraging for honey in the lush forests. Furthermore, the preservation of age-old customs and rituals, such as the solemn observance of "ngaseuk" marking the commencement of huma rice cultivation, adds a profound layer to the gastronomic journey, showcasing the enduring tapestry of culture and tradition within Outer Baduy. The findings of this study suggest that gastronomic tourism in this unique region holds immense potential, offering an authentic and enriching experience for travelers seeking to explore the intersection of food, culture, and tradition.
The Influence of Coffee Product Quality, Food Product Quality and Price on Consumer Loyalty in Mediation of Customer Satisfaction at Coffeeshop Konnichiwa Pantai Indah Kapuk Pambudi, Bondan; Krisnandi, Antonius Rizki; Sari, Dhanik Puspita; Agung, Anak Agung Gde; Jakaria, Jakaria
Journal of Social Research Vol. 3 No. 3 (2024): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Coffee is one of the most popular beverages in the world. It has become a common thing for people in big cities. This has an impact on the existing coffee business. The quality of coffee products affects consumer loyalty. This study aims to study the relationship between price, quality of food products, and consumer satisfaction. The data analysis method used in this study is Partial Least Squares (PLS) using Smart PLS 3.0 software. The structural equation modeling is used to predict construct structural indicators. The results of these calculations show that the structural model has a good goodness of fit value.
Co-Authors Agung, Anak Agung Gde Andriani, Dewa Ayu Dian Arafaf , Willy Darsana, Made Deden Ismail Dody, Dody Efendi, Moch Nur Elisabeth, Yulya Firman Sinaga Gede Eka Wahyu, Gede Eka I Made Darsana Jajang Gunawijaya, Jajang Jakaria Jakaria Koerniawaty, Francisca Titing Krisnandi, Antonius Rizki Luh Eka Susanti Nurbaeti Nurbaeti Putra, Dewa Putu Septiana Rahmat Ingkadijaya Sanjaya, I Wayan Kiki Sari, Dhanik Puspita Sudjana, I Made