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KEMAHIRAN BAHASA INGGRIS DAN KOMPETENSI BUDAYA UNTUK PROFESIONAL PARIWISATA DI INDUSTRI PARIWISATA GLOBAL I Gede Astawa; Eka Anastasia Wijaya
Jurnal Kajian dan Terapan Pariwisata Vol 4 No 2 (2024): Edisi Mei
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v4i2.87

As the travel and tourism industry becomes increasingly globalized, the ability to communicate effectively in English has become critical for professionals working in the sector. While previous research has established the importance of English language proficiency, questions remain regarding best practices for skills development. This study aims to explore the role of English proficiency for tourism professionals in the current era of globalization. Specifically, it examines strategies for improving language skills and considers the necessity of cultural competence training. A literature review was conducted analyzing peer-reviewed research on English language training programs, cultural awareness development, and the impacts of communication competencies. Gaps in existing knowledge were identified regarding training evaluation, longitudinal proficiency impacts, and links to business outcomes. The results of the study found that English functions as the lingua franca facilitating interactions between diverse travelers. Proficiency allows professionals to serve customers while cultural competence fosters understanding. Specialized training focusing on skills and sensitizing professionals is important. However, research on specific method efficacies, integrating cultural awareness, varied contexts, and proficiency-performance relationships remains limited. This study conclude that English proficiency and cultural competence are essential for tourism professionals in today's global environment. While their value is established, further empirical study of training best practices, longitudinal impacts, and relationships to tangible outcomes is warranted. Addressing gaps can optimize skills development approaches and business performance.

USING VIRTUAL REALITY DEVICE AS AN INNOVATIVE STRATEGY TO TEACH VOCABULARY FOR TOURISM STUDENTS I Nengah Laba; Astawa, I Gede; Sonder, I Wayan
Jurnal Kajian dan Terapan Pariwisata Vol 1 No 1 (2020): Terbitan Bulan November
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v1i1.22

This study aimed at figuring out the effectiveness of using virtual reality device to teach vocabulary for students. Virtual reality device is a tool that can show an interactive media in 3D images and sounds combined with the virtual real-world. The data was collected through journal articles or library research. The result of the library research showed that virtual reality device is effective to teach vocabulary for students. From the library was also found that there are thirteen advantages or impacts in conducting virtual reality device in tourism classroom. It was also found that the steps in conducting virtual reality strategy is easy to be implemented and can be done by the teacher properly. It implies the use of virtual device in the classroom will helpful for teacher and students

Pengembangan “Pasiraman Pura Dalem Pingit Dan Pura Kusti” Sebagai Daya Tarik Wisata Spiritual Di Desa Batuan Gianyar I Made Darma Oka; Made Sudiarta; I Gede Astawa; I Wayan Sukita
Jurnal Kajian dan Terapan Pariwisata Vol 1 No 2 (2021): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v1i2.31

The aims of this paper to analyze the feasibility of “Pasiraman Pura Dalem Pingit and Pura Kusti” to develop into tourist attractions-based tourism destination components aspect, such as attractions, accessibility, amenities, and ancillary service. Observation data, interviews, and literature study method with qualitative descriptive analysis used in this paper. It is shown that “Pasiraman Pura Dalem Pingit and Pura Kusti” feasible to develop into tourist attraction to be an alternatives when choose the tourist attraction. This feasibility is seen by the tourism facilities component are owned, such as: Temples as place of worship, places to do “melukat”, parking lots, restaurants, fitting rooms, toilets, shelters, and “puskesmas” in village area. Tourists that visiting tourist attraction not only see the beauty of the natural panorama or the uniqueness of the local culture but directly involved spiritual tourism activities. For this reason, this tourist attraction suggested to manage professionally and sustainable so it can compete with the others.

Meningkatkan Keterampilan Berbicara Bahasa Inggris untuk Layanan Makanan dan Minuman bagi Mahasiswa Pariwisata melalui Pembelajaran Kolaboratif I Gede Astawa; I Ketut Ardiasa
Jurnal Kajian dan Terapan Pariwisata Vol 2 No 2 (2022): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v2i2.55

The collaborative learning approach has been widely used to improve the quality of learning in a variety of courses. This present study used the collaborative approach in English learning for the specific purpose of restaurant services. The research used a mixed-method. The research data were obtained from the result of pre-and post-performance tests, participant observation notes, and unstructured interview notes. There were 35 students involved as the sample and informants. The quantitative data obtained were calculated by using a t-test and the qualitative data obtained were analyzed using content analysis. The significance value (2-tailed) of the implementation of the pre-test and post-test was 0.000 (p < 0.05). Thus, the results of the pre-and post-test experienced a significant change. The students showed positive feedback toward the collaborative approach applied. Based on the findings, collaborative learning could enhance both students’ English-speaking skills and job-related skills.

CROSS-CULTURAL UNDERSTANDING AND ENGLISH COMMUNICATION QUALITY IN F&B SERVICE EDUCATION I Gede Astawa; Eka Anastasia Wijaya
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 2 (2026): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i2.145

The globalization of the hospitality industry requires graduates who are not only linguistically competent but also interculturally capable. This study examines the role of cross-cultural understanding as a determinant of students’ English communication quality in Food and Beverage (F&B) service practice within hospitality education. A qualitative design was employed, involving 33 students participating in simulated restaurant service interactions. Data were collected through observation, interviews, and documentation, and analyzed thematically based on the Intercultural Communicative Competence (ICC) framework.The findings reveal that although most students demonstrate basic English proficiency, only a few exhibit adequate cross-cultural understanding. Key issues include overly direct language use, inappropriate forms of address, weak politeness strategies, and first language interference. In contrast, students with higher intercultural awareness are better able to use context-appropriate language, maintain politeness, and adapt their communication effectively in service interactions. These findings confirm that cross-cultural understanding significantly influences communication quality, extending beyond linguistic accuracy to include cultural appropriateness and interactional competence. Therefore, integrating intercultural aspects into language instruction and vocational training in hospitality education is essential to better prepare students for communication in global service environments.

CROSS-CULTURAL UNDERSTANDING AND ENGLISH COMMUNICATION QUALITY IN F&B SERVICE EDUCATION I Gede Astawa; Eka Anastasia Wijaya
Jurnal Kajian dan Terapan Pariwisata Vol 6 No 2 (2026): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v6i2.145

The globalization of the hospitality industry requires graduates who are not only linguistically competent but also interculturally capable. This study examines the role of cross-cultural understanding as a determinant of students’ English communication quality in Food and Beverage (F&B) service practice within hospitality education. A qualitative design was employed, involving 33 students participating in simulated restaurant service interactions. Data were collected through observation, interviews, and documentation, and analyzed thematically based on the Intercultural Communicative Competence (ICC) framework.The findings reveal that although most students demonstrate basic English proficiency, only a few exhibit adequate cross-cultural understanding. Key issues include overly direct language use, inappropriate forms of address, weak politeness strategies, and first language interference. In contrast, students with higher intercultural awareness are better able to use context-appropriate language, maintain politeness, and adapt their communication effectively in service interactions. These findings confirm that cross-cultural understanding significantly influences communication quality, extending beyond linguistic accuracy to include cultural appropriateness and interactional competence. Therefore, integrating intercultural aspects into language instruction and vocational training in hospitality education is essential to better prepare students for communication in global service environments.

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