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I Ketut Budiasa
Fakultas Ekonomi dan Bisnis Universitas Udayana
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Implementation Of Standard Operating Procedures In Handling Guest Check In and Check Out At Ayana Resort Bali Wirya, I Made Suwitra; Widiantara, I Gusti Agung Bagus; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 8 No 2 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.080217

Abstract

This research was conducted in the front office department at Ayana Resort Bali, which discusses the implementation of standard operating procedures in handling check in and check out guests. This research is motivated by the existence of problems when handling check in and check out. So this research aims to find out the standard operating procedures for handling check in and check out as well as to find out how the implementation of standard operating procedures for handling check in and check out guests at Ayana Resort Bali. Researchers used primary data and secondary data to support this research. This research uses data collection techniques in the form of observation, interviews and documentation recording. The analysis technique used is a qualitative descriptive analysis technique that describes the comparison between the overall data obtained with the reality that occurs at the research site. The results of this study indicate that there are 5 (five) procedures out of 11 (eleven) standard operating procedures for handling check in that are not appropriate and 3 (three) procedures out of 13 (thirteen) standard operating procedures for handling check out that are not appropriate. Evaluation of the procedure along with the training needs to be done again in order to make the implementation of the SOP better than before.
The Role of Work Motivation as a Mediation of Organizational Culture and Work Environment on Employee Performance at SEMINYAK PARADISO HOTEL Negara, Made Dwipa; Wibisono, Gunawan; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 8 No 2 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.080218

Abstract

This research investigates the mediating role of work motivation in the relationship between organizational culture, work environment, and employee performance at the Seminyak Paradiso Hotel. This research was conducted at the Seminyak Paradiso Hotel which operates in the Hospitality Industry located in the Seminyak area. Using a saturated sample of 55 employees, data was collected through questionnaires, interviews and document analysis. Path analysis shows that organizational culture, work environment, and motivation have a significant and positive effect on employee performance. The findings indicate that Seminyak Paradiso Hotel should prioritize improving the work environment to facilitate optimal task performance and preserve the family-friendly organizational culture.
STRATEGI PENGEMBANGAN UPACARA NEDUNIN DEWA NINI DI DESA ADAT PADANG LUWIH DALUNG SEBAGAI SALAH SATU DAYA TARIK WISATA BUDAYA UNGGULAN KABUPATEN BADUNG, BALI Widiantara, I Gusti Agung Bagus; Wirya, I Made Suwitra; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 6 No 1 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060111

Abstract

Upacara Nedunin Dewa Nini di Desa Adat Padang Luwih Dalung, diperkirakan sudah ada sejak zaman Kerajaan Mengwi dahulu. Upacara unik yang sarat dengan unsur budaya dan sejarah agraris ini memiliki makna rasa syukur atas hasil panen yang melimpah dari desa adat setempat kepada Tuhan Yang Maha Esa dalam manifestasinya sebagai Dewa Nini (Dewi Sri). Prosesi utama upacara Nedunin Dewa Nini dilakukan oleh masyarakat adat Padang Luwih Dalung selama 3 hari berturutturut, dimulai dari sehari sebelum Bulan Purnama ke-10 sampai dengan sehari setelah Bulan Purnama ke-10 dalam penanggalan Hindu Bali. Prosesi tersebut diawali dengan pembuatan Dewa Nini sendiri di rumah masing-masing warga, kemudian dilanjutkan dengan sehari menjelang Bulan Purnama dengan prosesi Mepeed, Mesoda di Pura Desa/Puseh diiringi gamelan tradisional Bali dan lagu-lagu sakral (Mekidung). Sesampainya di Pura Desa diadakan persembahyangan bersama dan prosesi lainnya. Keesokan harinya yaitu bertepatan dengan Hari Bulan Purnama Kedase (Purnama ke 10 dalam perhitungan Bali), merupakan puncak upacara. Diadakan acara pependetan , yaitu tarian sacral, ilen ilen tetoyan hingga persembahyangan bersama yang dimulai jam 19: 00 Wita hingga selesai. Pada hari ke-3 Dewa Nini ini dibawa kembali ke rumah masing-masing warga dan disimpan di lumbung (Jineng) atau dapur. Pelestarian dan pengembangan upacara ini menjadi daya tarik wisata budaya unggulan menggunakan analisis SWOT dengan metode deskriptif kualitatif. Dalam penelitian ini, Nedunin Dewa Nini berpotensi dikemas menjadi sebuah paket wisata budaya yang melibatkan wisatawan dalam prosesi dan dikaitkan dengan upacara budaya lainnya serta wisata kuliner Bali tanpa mengurangi kelancaran dan kesucian upacara tersebut. Diharapkan warga desa memiliki kesempatan untuk menjadi pengusaha dengan bertindak sebagai penyelenggara upacara dengan memanfaatkan fasilitas yang tersedia di lokasi seperti balai serbaguna (wantilan) untuk menyajikan makanan khas Bali. Adanya upacara ini juga dikaitkan dengan atraksi budaya lain yang ada di desa Dalung dengan membuat jalur trekking menuju Taman Beji Sempuana dengan melewati persawahan yang hijau di Desa Dalung. Pengembangan Upacara Nedunin Dewa Nini menjadi penting karena kehadiran upacara menghadapi tantangan globalisasi dan perubahan tata guna lahan yang tinggi di lokasi. Kata kunci: Upacara Nedunin Dewa Nini, Strategi Pengembangan, Analisis SWOT.
The Role of UPTD BLK Bali Industry and Tourism to Improve the Skills of Training Participants in the Hospitality Sector Nugraha, Surya; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070102

Abstract

This research is motivated by the importance of training, to improve skills and develop competitive andcompetent human resources (HR). UPTD BLK Bali Industry and Tourism has a training program in thehospitality sector which will produce a competent workforce. The focus of research in writing this thesis are:(1). What is the role of the implementation of training to improve the skills of trainees at UPTD BLK for BaliIndustry and Tourism Job Training (2). How the training facilities are used for the training process (3). What isthe impact of training at UPTD BLK Bali Industry and Tourism (4). How UPTD BLK Bali Industry and Tourismfacilitates training participants. In this research, the research method uses descriptive qualitative data methodby taking primary data sources directly obtained in the field and secondary data obtained from documents inthe form of brochures and photographs. And data collection techniques by means of interviews, documentationand observation. The results of this study indicate that the role of UPTD BLK in the implementation ofhospitality skills training is as a provider of funds, programs, instructors, materials, teaching methods andtraining participants supported by supporting theoretical and practical facilities, although there needs to beimprovements in classroom facilities. The impact of this training is very good with the increase in the skills ofthe participants, so that it can increase the family economy, participants can create a home industry. As well assupport from the Bali Industry and Tourism UPTD BLK to facilitate participants by including in the SISNAKERsystem as a bridge between participants and industry (employers).Keywords: Role of UPTD BLK, impact of training, competent and competitive workforce
The Influence of Service Quality and Customer Relationship Marketing on Tourist Loyalty with Trust as a Mediating Variable at Sana Vie Villa Seminyak Rusmiati, Ni Nyoman; Nugraha, Surya; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 8 No 1 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/080107

Abstract

Sana Vie Villa Seminyak is a hotel industry that can contribute to the economy of the community in theSeminyak Traditional Village and its surroundings. The sustainability of Sana Vie Villa Seminyak cannot beseparated from the role of consumers or tourists who stay there, because consumers or tourists are the reasonwhy Sana Vie Villa Seminyak can continue to exist today. This research aims to determine the influence ofservice quality and customer relationship marketing on tourist loyalty with trust as a mediating variable. Thisresearch was conducted at Sana Vie Villa Seminyak. Samples were determined using the Slovin formula with asample size of 100 samples. Data collection in this research used questionnaires with the data analysistechnique SEM-PLS. The results of this research show that e-service quality has a positive effect on touristloyalty. Customer relationship marketing has a positive and significant effect on tourist loyalty. Trust has apositive and significant effect on tourist loyalty. service quality has a positive and significant effect on trust.Customer relationship marketing has a positive and significant effect on trust. Trust is able to mediate theinfluence of service quality on tourist loyalty. Trust is able to mediate the influence of customer relationshipmarketing on tourist loyalty.Keywords: Service Quality, Customer Relationship Marketing, Tourist Loyalty, Trust
Pengaruh Pengalaman Kerja Dan Disiplin Kerja Terhadap Kinerja Karyawan Di Hotel & Residences Riverview Kuta (Associated Harris) Darmadi, I Putu Rony; Budiasa, I Ketut; Sulastri, Ida Ayu Putu
Bali Journal of Hospitality, Tourism and Culture Research Vol. 1 No. 1 (2023): TOURISM EMPLOYMENT AND MARKETING @ Bali Journal of Hospitality, Tourism and Cul
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.10466423

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh pengalaman kerja dan disiplin kerja terhadap kinerja karyawan pada Hotel & Residences Riverview Kuta Bali (Associated HARRIS). Data penelitian ini dikumpulkan melalui penyebaran kuesioner, dengan sampel sebanyak 39 responden. Data yang diperoleh diuji terlebih dahulu dengan uji validitas, uji reliabilitas dan uji asumsi klasik. Setelah itu data dianalisis dengan regresi linier berganda, uji t, uji f, koefisien determinasi dan uji beta koefisien terstandar dengan menggunakan SPSS (Statistic Package For Social Sciences) windows 25.0. Berdasarkan hasil analisis diketahui: (i) Secara parsial variabel pengalaman kerja berpengaruh positif dan signifikan terhadap kinerja karyawan Hotel & Residences Riverview Kuta Bali (Associated HARRIS). Hal ini terlihat dari hasil uji t, dimana untuk variabel harga thitung > dari ttabel (ii) Secara parsial disiplin kerja berpengaruh positif dan signifikan terhadap kinerja karyawan pada Hotel & Residences Riverview Kuta Bali ( Terkait HARRIS). Hal ini terlihat dari hasil uji t dimana variabel disiplin kerja thitung > ttabel (iii) Secara simultan variabel pengalaman kerja dan disiplin kerja berpengaruh positif dan signifikan terhadap kinerja karyawan tetap. di Hotel & Residences Riverview Kuta Bali (Associated HARRIS). Hal ini terlihat dari hasil uji F dimana Fhitung > Ftabel (iii) Dari kedua variabel independen yang digunakan dalam penelitian ini disiplin kerja mempunyai pengaruh yang lebih dominan dibandingkan pengalaman kerja terhadap kinerja karyawan Hotel & Residences. Pemandangan Sungai Kuta. Bali (Associated HARRIS), hal ini terlihat dari uji beta koefisien terstandar yaitu nilai 1 < 2.
Product Development Strategy Of Durian Peresak Fruit Nature Tourism In West Lombok Regency West Nusa Tenggara Widiantara, I Gusti Agung Bagus; Dwi Poetranto, Isa Wahjoedi; Budiasa, I Ketut
Jurnal Manajemen Pelayanan Hotel Vol 8 No 1 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/080110

Abstract

Indonesia has extraordinary tourism potential which consists of natural, cultural and artificial potential and isspread throughout the archipelago, Natural potential is flora or plants from which leaves, wood, fruit, flowers,and root oil are taken and processed into bio briquettes. Plants in Indonesia come from native Indonesia andsome plants came from other countries during the colonial period as export commodities with high economicvalue, such as spices, tea, coffee, vanilla, and so on. The existence of this plant is even able to attract the attentionof other nations to come to Indonesia. The spread of this plant starts from western to eastern IndonesiaOne of the Indonesian islands is Lombok Island in West Nusa Tenggara Province. Tourism on Lombok Island isincreasingly developing in line with government policies and the increasing number of investors who invest inof the tourism sector. Growth of tourism on this island is growing because the natural conditions of LombokIsland are suitable for the growth of various unique flora including the peresak durian that has been recognizedby many parties as having potential and superiority, unfortunately, the income from selling Peresak Durian isstill limited so it only serves as additional income for residents when the harvest season arrives. It is necessaryto think about a development strategy using using SWOT an analysis that describes the strength, a weakness,an opportunity, and a threat.Keywords: Development Strategy, Durian Peresak, Natural Tourism Products, SWOT Analysis.
The Influence of Work Motivation and Work Discipline Through Work Culture on Employee Performance at Ametis Villa Bali Budiasa, I Ketut; Nugraha, Surya; Pibriari, Ni Putu Widhya
Jurnal Manajemen Pelayanan Hotel Vol 7 No 2 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070216

Abstract

The performance of employees at Ametis Villa Bali has a big role in achieving organizational goals, thereforeimproving employee performance is very important to do. There are many factors that can influence employeeperformance, namely work motivation, work discipline and work culture. The aim of this research is todetermine the influence of work motivation and work discipline through work culture on employeeperformance at Ametis Villa Bali. The data in this research was collected using a questionnaire method whichwas distributed to respondents, namely 75 employees at Ametis Villa Bali. The data analysis technique used toachieve the objectives of this research is path analysis which tests the direct and indirect influence betweenvariables. The research results show that (1) work motivation and work discipline have a direct positive andsignificant influence on work culture, (2) work motivation, work discipline and work culture have a directpositive and significant influence on employee performance and (3) work motivation and work discipline hasa significant influence indirectly through work culture on employee performance. It is recommended thatemployees at Ametis Villa Bali be more diligent in their work, honest in their work, be professional and beresponsible for the results of their work.Keywords: Work Motivation, Work Discipline, Work Culture and Employee Performance
UPAYA SUPERVISOR MENJAGA KUALITAS PELAYANAN PRAMUSAJI DI RESTORAN EDEN HOOKAH CLUB KUTA BALI SAAT PANDEMI COVID-19 Sumerta, I Ketut Eli Sumerta; Palentina, I Gusti Ayu; Budiasa, I Ketut
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.717

Abstract

This research is entitled the supervisor's efforts to maintain the quality of waiter service at Eden Hookah Club Bali Kuta Restaurant during the Covid-19 Pandemic. Knowledge found by the Supervisor on waitress services during the COVID-19 pandemic. The data used in this study was qualitative obtained from data sources primary and secondary. Data collection techniques by means of observation, interviews and documentation. The analysis technique was carried out by means of qualitative descriptive. From the results of the research and discussion, it can be concluded as follows: the obstacles faced by supervisors in maintaining service quality are the lack of awareness of waiters on the importance of using masks, always washing hands, maintaining distance, maintaining cleanliness and maintaining body hygiene in accordance with the maximum limit that has been determined. Efforts are made to always remind the use of masks for both waiters and guests who come to the restaurant, increase hand sanitizer in the restaurant area such as at tables and in front of the entrance, routinely clean the restaurant by wiping tables and chairs and spraying disinfectant in the restaurant area, checking the body temperature of the waiter before entering the restaurant, and maintain a distance.
PENERAPAN CHSE DI RESTORAN BEACH CLUBPADA MASA PANDEMI DI HOTEL PURI SANTRIAN SANUR I Wayan, Induyoga Aditama; Wiraguna, I Putu Edy; Subadra, I Nengah; Budiasa, I Ketut
HARMONY HOSPITALITY Vol. 8 No. 2 (2023): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2023.8213

Abstract

Bali Island is one of the islands in Indonesia which is a destination for both domestic and foreign tourists because the island of Bali has a diversity of cultures and tourism objects. Among the hotels in Bali. Hotel puri santrian sanur is a 5-star hotel located at Jalan.Cemara No.35 Sanur, South Denpasar. To run its daily operations, this hotel has several department restaurants that must provide good service, especially to guests. The first impression of guests towards the hotel is when they see the cleanliness of the restaurant and good service for guests. The purpose of this study was to determine the service procedures at restaurants and the constraints experienced during the current pandemic at Puri Santrian Bali. The type of data used is qualitative data and the data sources used are primary data and secondary data. Data collection techniques used are observation, interview, and documentation techniques. The technique of presenting the results of the analysis used is a comparative descriptive method. The results of the analysis are the implementation of CHSE at the Beach Club Restaurant with the application of strict health protocols in accordance with applicable SOP standards. Constraints faced in determining the CHSE are waiters who do not comply with the CHSE. Steps taken to improve the implementation of CHSE are to provide guidance to all staff regarding CHSE at beach club restaurants.
Co-Authors Darmadi, I Putu Rony Dwi Poetranto, Isa Wahjoedi Gunawan Wibisono I Gusti Agung Bagus Widiantara I Made Suwitra Wirya I Wayan, Induyoga Aditama Ida Ayu Putu Sulastri Negara, Made Dwipa Nugraha, Surya Palentina, I Gusti Ayu Pibriari, Ni Putu Widhya Rusmiati, Ni Nyoman Subadra, I Nengah Sumerta, I Ketut Eli Sumerta Wiraguna, I Putu Edy