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All Journal Emerging Science Journal Journal of Economic, Bussines and Accounting (COSTING) JUTIK : Jurnal Teknologi Informasi dan Komputer JURNAL PENDIDIKAN TAMBUSAI Journal Of Management Science (JMAS) Jurnal Mantik Jurnal Dharma Duta Jurnal Ilmiah Profesi Pendidikan Enrichment : Journal of Management Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Cahaya Mandalika Jurnal Agrimanex: Agribusiness, Rural Management, and Development Extension Berajah Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal) Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Jurnal Relevansi : Ekonomi, Manajemen dan Bisnis Sinomika Journal: Publikasi Ilmiah Bidang Ekonomi dan Akuntansi Siwayang Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Journal of Artificial Intelligence and Digital Business SATUKATA: Jurnal Sains, Teknik, dan Studi Kemasyarakatan Innovative: Journal Of Social Science Research Journal of Business on Hospitality and Tourism Jurnal Pengabdian Masyarakat dan Riset Pendidikan Sharia Economic and Management Business Journal (SEMBJ) Journal of Innovative and Creativity Jurnal Penelitian Pendidikan Indonesia Society Jurnal Ragam Pengabdian TRJ (Tourism Research Journal) Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan Widya Katambung Jurnal Filsafat Agama Hindu Brilliant International Journal of Management and Tourism Jurnal Pengabdian Kepada Masyarakat Indonesia
I Made Darsana
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Optimalisasi Tata Kelola Destinasi Wisata Melalui Pengembangan Sumber Daya Manusia Di Bali I Made Darsana; Nyoman Surya Wijaya
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1438

Abstract

This research discusses the problem of the low quality of tourism services in Bali, which impacts the decrease in tourist satisfaction and destination competitiveness. This is caused by the lack of competence of tourism human resources, both in terms of knowledge, skills, and professional attitude. The lack of continuous training and development is also a factor hindering the improvement of human resource quality. Based on this, this study aims to identify the inhibiting factors for the development of tourism human resources in Bali, analyze effective human resource development models, and formulate strategies for optimizing the governance of tourist destinations through sustainable human resource development. This research uses a qualitative approach with case studies in several tourist destinations in Bali. Stakeholders involved in data collection were interviewed thoroughly through interviews with tourist destination managers, tourism businesses, and tourists. The results of the research show that the development of tourism human resources in Bali needs to be focused on improving technical and non-technical competencies, increasing motivation and job satisfaction, and developing an integrated training and certification system. Strategies for optimizing the governance of tourist destinations include increasing the role of the government in providing training and facilitation, increasing cooperation between stakeholders, and developing an effective monitoring and evaluation system. It is hoped that this research will help develop policies and strategies for the development of tourism human resources in Bali to increase the competitiveness and sustainability of tourist destinations.
CONCEPTUALIZING ECO-GASTRONOMY FOR SOCIO-ECOLOGICAL RESILIENCE: THE CASE OF BALI, INDONESIA Pambudi, Bondan; Darsana, I Made
Journal of Economic, Bussines and Accounting (COSTING) Vol. 8 No. 6 (2025): COSTING : Journal of Economic, Bussines and Accounting
Publisher : Institut Penelitian Matematika, Komputer, Keperawatan, Pendidikan dan Ekonomi (IPM2KPE)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31539/j3egb170

Abstract

 Bali’s tourism economy has become increasingly vulnerable to ecological degradation and disasters such as the 2025 Bulana Lau flood and landslide. This study examines how eco-gastronomy, the integration of food culture, ecology, and sustainability ethics, can serve as a framework for fostering ecological and social resilience. Methods:A qualitative, interpretive design was employed using a library-based analytical approach. Literature, institutional reports, and contextual data from the Bulana Lau disaster were analyzed through conceptual mapping, cross-regional comparison, and analytical generalization informed by resilience theory and Tri Hita Karana philosophy. Results Findings show that eco-gastronomy strengthens resilience through five mechanisms: environmental stewardship, economic diversification, social capital, adaptive innovation, and equitable benefit distribution. Upland Bangli communities illustrate stronger adaptive capacity than Bali’s coastal mass-tourism areas. Discussion and Conclusion Eco-gastronomy in Bali forms a hybrid model of cultural–ecological resilience aligned with SDGs 2, 11, 12, and 13, offering a transferable framework for sustainable tourism and environmental recovery.
Pelatihan pengelola pondok wisata, Community-Based Tourism, SDM Hospitality, dan Digital Marketing Pariwisata. Hermawan , Dadang; Yuningsih, Lilis; Darsana, I Made
Jurnal Abdi Masyarakat Vol. 6 No. 1 (2026): Jurnal Abdi Masyarakat Februari 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v6i1.97

Abstract

Pengelolaan pondok wisata sebagai bagian dari akomodasi berbasis masyarakat memiliki peran penting dalam mendukung pengembangan pariwisata berkelanjutan di daerah tujuan wisata, khususnya di kawasan Ubud, Bali. Namun demikian, sebagian pengelola pondok wisata masih menghadapi berbagai kendala, terutama yang berkaitan dengan kualitas pelayanan tamu, pengelolaan operasional usaha, serta pemanfaatan media digital sebagai sarana promosi. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan kapasitas pengelola pondok wisata melalui pelatihan dan pendampingan dalam bidang pelayanan tamu, pengelolaan usaha akomodasi, serta promosi digital.Metode yang digunakan dalam kegiatan ini adalah Participatory Action Research (PAR) dengan pendekatan deskriptif partisipatif yang menempatkan mitra sebagai subjek yang terlibat secara aktif dalam setiap tahapan kegiatan. Pelaksanaan program meliputi tahap analisis kebutuhan, pelatihan dan praktik terbimbing, pendampingan, serta monitoring dan evaluasi. Teknik pengumpulan data dilakukan melalui observasi, wawancara mendalam, dokumentasi, dan kuesioner evaluasi. Hasil kegiatan menunjukkan adanya peningkatan pemahaman dan keterampilan pengelola pondok wisata dalam menerapkan standar pelayanan tamu, mengelola operasional usaha secara lebih profesional, serta memanfaatkan media digital sebagai sarana promosi. Program ini diharapkan dapat memperkuat kapasitas pengelola pondok wisata sehingga mampu meningkatkan kualitas pelayanan kepada wisatawan serta mendukung pengembangan pariwisata yang berkelanjutan.
Pelatihan Integrasi Kecerdasan Buatan (AI) Dalam Pembelajaran ESP For Business Digital Pada Mahasiswa ITCM Sidoarjo Syakur , Abd; Fatimah, Siti; Achmas, Tri; Rahmania, Ika; Sabat, Yulianto; Darsana, I Made
Jurnal Abdi Masyarakat Vol. 6 No. 1 (2026): Jurnal Abdi Masyarakat Februari 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v6i1.98

Abstract

Perkembangan teknologi digital pada era revolusi industri 4.0 mendorong perguruan tinggi untuk mengintegrasikan berbagai inovasi teknologi dalam proses pembelajaran. Salah satu teknologi yang saat ini banyak dimanfaatkan dalam dunia pendidikan adalah Artificial Intelligence (AI) yang mampu mendukung proses pembelajaran melalui berbagai aplikasi digital. Dalam pembelajaran bahasa Inggris, khususnya English for Specific Purposes (ESP) for Business Digital, pemanfaatan AI dapat membantu mahasiswa meningkatkan kemampuan bahasa yang relevan dengan kebutuhan komunikasi bisnis di era digital. Kegiatan pengabdian kepada masyarakat ini bertujuan untuk meningkatkan pemahaman dan keterampilan mahasiswa dalam memanfaatkan teknologi AI sebagai media pendukung pembelajaran ESP for Business Digital. Kegiatan dilaksanakan dalam bentuk pelatihan yang melibatkan mahasiswa Institut Teknologi dan Bisnis Cendekia Mulia (ITCM) Sidoarjo. Metode yang digunakan adalah pelatihan partisipatif yang meliputi penyampaian materi, demonstrasi penggunaan aplikasi AI, diskusi, serta praktik langsung pemanfaatan AI dalam pembelajaran bahasa Inggris dan pembuatan konten bisnis digital. Pengumpulan data dilakukan melalui observasi, pre-test dan post-test, kuesioner, serta dokumentasi kegiatan. Hasil kegiatan menunjukkan bahwa pelatihan ini mampu meningkatkan pemahaman dan keterampilan mahasiswa dalam menggunakan teknologi AI untuk mendukung pembelajaran ESP. Hal ini terlihat dari meningkatnya nilai rata-rata post-test dibandingkan dengan pre-test serta respon positif peserta terhadap kegiatan pelatihan. Selain itu, mahasiswa juga menunjukkan peningkatan kemampuan dalam menyusun konten bisnis digital berbahasa Inggris dengan bantuan aplikasi AI. Dengan demikian, integrasi AI dalam pembelajaran ESP dapat menjadi salah satu pendekatan inovatif untuk meningkatkan kompetensi bahasa Inggris sekaligus literasi digital mahasiswa di era ekonomi digital.
A CONVERGENT THEORETICAL FRAMEWORK FOR UNDERSTANDING DIGITAL TRANSFORMATION ACROSS CULTURAL CONTEXTS GLOBALLY I Made Darsana
SATUKATA: Jurnal Sains, Teknik, dan Studi Kemasyarakatan Vol. 4 No. 1 (2025): December
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/satukata.v4i1.4605

Abstract

Digital transformation has emerged as a critical driver of organizational change, yet its implementation and outcomes vary significantly across cultural contexts. Existing studies often treat technological adoption and cultural dynamics as separate domains, resulting in fragmented theoretical explanations. This article proposes a convergent theoretical framework that integrates digital transformation processes with cross-cultural perspectives to provide a holistic understanding of how organizations adapt to technological change globally. The framework synthesizes insights from institutional theory, socio-technical systems theory, and cultural dimensions theory to explain how cultural values, organizational structures, and technological infrastructures interact dynamically. Using a descriptive conceptual approach, this study identifies key dimensions influencing digital transformation across cultures, including power distance, uncertainty avoidance, digital readiness, and organizational learning capacity. The findings suggest that digital transformation is not merely a technological process but a culturally embedded phenomenon shaped by social norms, leadership styles, and institutional pressures. The proposed framework highlights the importance of cultural alignment in ensuring successful digital transformation initiatives and provides a multi-level analytical lens for researchers and practitioners. This study contributes to the literature by bridging the gap between digital transformation research and cross-cultural studies, offering a unified theoretical model that can guide future empirical research. Furthermore, it provides practical implications for multinational organizations seeking to implement digital strategies across diverse cultural environments. By emphasizing convergence rather than divergence, this framework advances a more integrative understanding of digital transformation in the global context.
MERANCANG INOVASI MODEL PELATIHAN FOOD AND BEVERAGE SERVICE BERBASIS KOMPETENSI DI LEMBAGA PELATIHAN KERJA (STUDI KASUS DI LPK DENPASAR) Ida Bagus Nyoman Weda; I Made Darsana; Agus Made Yoga Iswara
Berajah Journal Vol. 6 No. 2 (2026): Berajah Journal
Publisher : CV. Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/bj.v6i2.361

Abstract

The tourism industry plays a strategic role in the economic development of Bali, particularly through the accommodation and food and beverage sectors, which contribute significantly to the region’s Gross Regional Domestic Product. The growth of the hospitality sector requires the availability of a workforce with professional competencies that align with industry standards. However, previous studies indicate a competency gap between graduates of vocational training institutions and the actual needs of the hospitality industry, particularly in the field of Food and Beverage Service (FBS). This study aims to analyze the existing FBS training model implemented in Job Training Institutions (Lembaga Pelatihan Kerja/LPK) in Denpasar, identify competency gaps between training outcomes and industry requirements, and develop an innovative competency-based training model that is more responsive to the dynamics of the hospitality industry. This research employs a qualitative approach using a case study method. Data were collected through in-depth interviews, participant observation, Focus Group Discussions, and document analysis involving training institution managers, instructors, trainees, and representatives from the hospitality industry. Data analysis followed the interactive model of Miles, Huberman, and Saldaña, including data condensation, data display, and conclusion drawing and verification. The findings reveal that the FBS training model implemented in LPK Denpasar has adopted the principles of competency-based training with a dominant proportion of practical learning and a curriculum referring to the Indonesian National Work Competency Standards (SKKNI). Nevertheless, the training model remains primarily oriented toward meeting basic competency standards and has not been fully integrated with the dynamic operational demands of the hospitality industry. The study also identifies competency gaps in both technical and soft skills that affect graduates’ job readiness. In response to these findings, this research proposes a Best Practice CBT Model that integrates the Competency-Based Training approach, the ADDIE instructional design framework, and the link-and-match principle with industry. The proposed model is expected to enhance graduates’ job readiness and strengthen the effectiveness of vocational training in the hospitality sector.
Perancangan Model Strategis Pengembangan Desa Wisata Sangeh: Optimalisasi Potensi Lokal untuk Mewujudkan Pariwisata Berkelanjutan yang Berdaya Saing Surya Wijaya, Nyoman; Darsana, I Made
SIWAYANG Journal: Publikasi Ilmiah Bidang Pariwisata, Kebudayaan, dan Antropologi Vol. 5 No. 1 (2026)
Publisher : Penerbit Lafadz Jaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54443/siwayang.v5i1.4675

Abstract

The development of Sangeh Tourism Village faces strategic challenges arising from unequal tourism development across Badung Regency and the increasing phenomenon of overtourism in South Badung. Although endowed with strong natural and cultural potential, Sangeh has not yet been optimally managed, particularly in terms of governance, promotion, and the integration of cultural values into its tourism products. This study aims to formulate development strategies to establish Sangeh as a sustainable cultural tourism village and to design a management model that integrates economic, social, cultural, and environmental dimensions. The research employs a qualitative-descriptive approach through field observations, in-depth interviews, and a review of relevant regulations on tourism village development. The findings reveal that institutional strengthening, cultural-based product innovation, digital promotion, and multi-stakeholder collaboration are key strategies to enhance the village's competitiveness. Additionally, the proposed sustainable tourism village development model emphasizes a balanced approach to community empowerment, cultural preservation, environmental protection, and local economic growth. These results are expected to serve as a reference for government bodies, tourism village managers, and stakeholders in designing sustainable development policies and programs for Sangeh Tourism Village.
Ceramah Mempertahankan Suasana Lingkungan Hijau yang Berkelanjutan Kepada Pegawai Green School Nyoman Surya Wijaya; Ni Putu Herni Susanti; I Made Budiarsa; I Made Darsana
Jurnal Ragam Pengabdian Vol. 2 No. 2 (2025): Mei-Agustus "The Role of Community Service in Increasing Children's Educational
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/993w1273

Abstract

This Community Service provides a deeper understanding of the Management and the ranks of teaching staff and employees in the Green School environment, under the auspices of the Kulkul Foundation. The problem faced is maintaining the sustainability of the green environment in a climate change situation as well as the use of surrounding natural resources for environmentally friendly energy. Based on the problems faced by the Kulkul Foundation, the Applied Doctoral Program in Tourism Business of the Institute of Tourism and International Business, through the Post-Director provides knowledge to overcome the problems faced. The purpose of this Community Service is to improve the ability and knowledge of all ranks of Green Schools in maintaining and managing the green environment in a sustainable manner.
Kinerja Staf Organisasi dan Kepuasan Tamu dalam Industri Pariwisata di Indonesia Witarsa Witarsa; I Made Darsana; I Made Sudjana; Wamaungo Juma Abdu
Society Vol 10 No 1 (2022): Society
Publisher : Laboratorium Rekayasa Sosial, Jurusan Sosiologi, FISIP Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/society.v10i1.372

Abstract

The waiter’s role is of great importance in the smooth operation of a restaurant business within the tourism industry. Thus, it is necessary to critically examine the waiter’s performance concerning guest satisfaction in a tourism organization. In the case of this study, a waiter not only performs the role of a waitress but is also tasked to become an ambassador within the sector. Taking Warung Mesari in the context of this study, waiters must display good hospitality in welcoming visitors and introducing and preserving the restaurant’s image. Based on this view, the present study looks at the performance of waiters as a way to contribute to the increament in the number of guests satisfied with the services provided by warung Mesari. The research method used is descriptive-qualitative, with data collection techniques in the form of interviews, documentation studies, and observations. This study revealed that: the waiters were able to provide good service and establish good relationships with guests who visited the restaurant; the waiters have done their job successfully; the restaurant has received many positive guest comments from guests; the restaurant also gets repeater guests; and guests who have visited again invite their friends to visit the Warung Mesari restaurant.
Pengaruh Komitmen Organisasi terhadap Perilaku Karyawan Room Service di Industri Perhotelan I Wayan Pantiyasa; I Made Darsana
Society Vol 10 No 2 (2022): Society
Publisher : Laboratorium Rekayasa Sosial, Jurusan Sosiologi, FISIP Universitas Bangka Belitung

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33019/society.v10i2.493

Abstract

This study aims to determine the effect of organizational commitment on Organizational Citizenship Behavior among room division employees of XYZ Hotels. The research method used was quantitative by collecting data on 45 respondents employed in the room division of XYZ Hotels. This was coupled with the use of questionnaires and literature studies. The data were analyzed with descriptive statistics and simple linear regression. The findings of this study show that organizational commitment provides a strong and significant influence on Organizational Citizenship Behavior. Therefore, this study concludes that organizational commitment has an effect of 18.6% with a significance of 0.016 on Organizational Citizenship Behavior among room division employees of XYZ Hotels. The correlation coefficient between the two variables is 0.432, which is quite strong.
Co-Authors Achmas, Tri Agung Istri Ari Parwati, Anak Agus Made Yoga Iswara Angel Pricilia Pinontoan Ariyanti, Ni Wayan Arun Suwi Arianty, A.A. Ayu Astrama, I Made Atid, Haris Ayu Arun Suwi Arianty, A.A. Bagus Putu Wahyu Nirmala Dadang Hermawan Dadang Hermawan Dadang Hermawan Dapar, Angel Melody Filleony Rut Dewi, Nyoman Diah Utari Dwik Suwarnata Triana Eka Susanti, Luh Eka Wahyu, Gede Elisabeth, Yulya Endrayani, Endrayani Erik Praditya, I Gede Ernawan, Yana Febrianindya, Stephanie Francisca Titing Koerniawaty Gayatri, Kamisriati Levi Gusti Kade Sutawa Hasibuan, Ezra Maylinda Veronica Hellen Sarita De Lima Hermawan , Dadang I Dewa Gede Putra Sedana I Dewa Made Adi Artha I Gede Arya Juni Arta I Gusti Made Sukaarnawa I Gusti Made Sukaarnawa I Kadek Wahyu Dymas Ananda I Made Bram Sarjana I Made Budiarsa I Made Kartika I Made Suardika I Nyoman Gede Astina I Nyoman Gede Astina, I Nyoman Gede I Nyoman Sudiarta I Nyoman Sudiarta I Putu Arnawa I Wayan Eka Mahendra I Wayan Kartimin I Wayan Restu Suarmana, I Wayan Restu Ida Ayu Putu Sri Widnyani Ida Bagus Ketut Soma Antara Ida Bagus Nyoman Weda JANE, NOVENA Juniarta, Pande Putu Kadek Fricilya Aryantika Koerniawaty, Francisca Titing Koerniawaty, Franscisca Titing Lilis Yuningsih Linton, Sandi C Made Sabda Nirmala, Bagus Made Suka Arnawa, Gusti Made Sukaarnawa, I Gusti Made Widya Paramitha Mahendra, Kadek Wahyu Muliadiasa, I Ketut Muliawan, I Nyoman Ni Made Sri Rahayu Ni Putu Herni Susanti Ni Putu Isha Aprinica Ni Putu Lilia Novie Yanny Ni Wayan Rena Mariani Ni Wayan Yani Nyoman Surya Wijaya Pambudi, Bondan Pantiyasa, I Wayan Paramitha, Made Widya Priharsini, Ni Kadek Suwi Purnantara, I Made Hadi Putra, Dewa Putu Kiskenda Erwanda Putra, I Gede Seadityawan Putra, I Gusti Ngurah Bagus Suarna Putra, I Nyoman Triana Putu Eka Wirawan Putu Sabda Jayendra Rahmania, Ika Ranteg, Noddy Rena Mariani, Ni Wayan Ronald N Girsang Sabat, Yulianto Sapina, Kadek Resa Silitonga, Duma Theresia Siti Fatimah Suardika, I Made Sudarmawan, I Wayan Eka Sudjana, I Made Sukaarnawa, I Gusti Made Sundring Pantja Djati Sundring Pantja Djati Suryoningrat, Raden Agus Susanti, Putu Herny Suwarnata Triana, Dwik Suwintari, I Gusti Ayu Eka Suwita Yanti, Ayu Suyasa, Pande Made Syakur , Abd Talia, Nova Tardi Edung Titing Koerniawaty, Francisca Tommy Ferdian Triana, Dwik Suwarnata Tunjungsari, Komang Ratih Wamaungo Juma Abdu Wardana, Miko Andi Waskito, Putri Satrio Widhyadanta, I Gede Dirga Surya Arya Witarsa Witarsa Witarsa Witarsa Y, Kadek Dwika Prawira Yani, Ni Putu Ditha Indra Yani, Ni Wayan Mega Sari Apri Yanti, Ayu Suwita Yogi Pratama, I Putu Yuningsih, Lilis