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All Journal E-Journal of Linguistics Jurnal Pendidikan Bahasa Jepang Undiksha Journal of Applied Studies in Language WIDYABHAKTI Jurnal Ilmiah Populer Bhakti Persada Jurnal Aplikasi IPTEKS SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] MEDAN MAKNA: Jurnal Ilmu Kebahasaan dan Kesastraan International Journal of Green Tourism Research and Applications Journal of Applied Sciences in Travel and Hospitality International Journal of Glocal Tourism Humanism : Jurnal Pengabdian Masyarakat Jurnal Pengabdian kepada Masyarakat JURNAL ILMIAH GLOBAL EDUCATION International Journal of Travel, Hospitality and Events SWARNA SWARNA: Jurnal Pengabdian Kepada Masyarakat
Lien Darlina
Politeknik Negeri Bali
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Journal : Journal of Applied Sciences in Travel and Hospitality

 1 
PROMOTION STRATEGY WEDDING PACKAGE (A CASE STUDY AT KARMA KANDARA RESORTS BALI) Ni Made Bintariani; I Putu Astawa; Lien Darlina
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study aim to determine the promotional strategies applied and the most effective promotional strategy used for wedding package at Karma Kandara Resorts Bali. Collecting data in this study thourgh in dept-interview with the hotel. Data analysis technique used are qualitative descriptive techniques. The result of the research show the implantation of strategy for wedding package at Karma Kandara Resorts Bali such as advertising, personal selling, selling promotion, and publicity. All of the promotional strategies that are used most effectively are Personal Selling for wedding package at Karma Kandara Resorts Bali
ANALYSIS OF CUSTOMER SATISFACTION TO ROOM SERVICE QUALITY ON LITTLE NAN YANG RESTAURANT IN LE GRANDE BALI ULUWATU I Kade Bagus Dwi Wikrama; I Gusti Agung Mas Krisna Komala Sari; Lien Darlina
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

The increasing of suporting tourism accomodation in bali, makes competition to get customers more difficult. That caused by the diferent services provided by the each of service provide. One of type of service that often provide to costumers is Room Service, which is room service increasingly increasing caused by customers requestition that basicly want to get and enjoy fast and practicaly without having wait in a long time. Relating of that cased, it makes one of challenge by accomodation provider likes hotel Le Grande Bali Uluwatu to keep compete with others providers. One othe strategy taken by this hotel is to keep the Quality of Service that provide to customers. With optimal service, hope service provider can complete customers expectation, then customers will be back and enjoy the services that given from service provider. The purpose this study is to find out how room service quality by the customers satisfaction at hotel Le Grande Bali Uluwatu and to know which indicators are classified in 4 kuadran diagram kartesius This reserach was conducted in hotel Le Grande Bali Uluwatu with customers who used room service as respondent during stay on hotel Le Grande Bali Uluwatu. Data collected by the questionnaires and analysis by importance performance analisys. The result from the reserach indication that room service in hotel Le Grande Bali Uluwatu provided was quietly satisfactory. It can be seen an the average of the assessement of the implementation of the company reach 4,56%, greater than the rating of impotance which is 4,59%, which mean that quality of service given by hotel Le Grande Bali Uluwatu is quitely satisfactory. In the placement of Cartesian diagram have three indicator that go into quadrant A (main priority) and there are also two indicator that go into the quadrant D (Excessive) so it becomes an important task for the company to pay more attention to the tourists need to complete future customer expectations.
Implementation of upselling as a strategy in increasing room sales by guest relation host at Alila Seminyak Hotel Putu Risky Meliarini; Made Sudiarta; Lien Darlina
Journal of Applied Sciences in Travel and Hospitality Vol 4 No 1 (2021): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v4i1.2049

Abstract

The purpose of this research is to determine the implementation of upselling as a strategy in increasing room sales at Alila Seminyak hotels and to find out alternative upselling strategies that should be implemented by Guest Relations Hosts in increasing room sales at Alila Seminyak hotels. The analysis technique used is the Sequential Exploratory mixed method design; Internal Factor Summary (IFAS) Matrix, External Factor Analysis Summary (EFAS) Matrix, Internal-External (IE) Matrix, SWOT analysis, and Quantitative Strategic Planning Matrix (QSPM). The analysis result of the IFAS matrix with the main strength is that the Alila Seminyak hotel has ten types of rooms that can support upselling activities to guests and can increase room sales, while the main weakness is the lack of providing special prices for guests who upselling. The analysis result of the EFAS matrix is that the main opportunity is the friendliness of the community, environment, and culture around the Alila Seminyak hotel, while the main threat is the tax policy that applies to tourists who are taken into consideration when wanting to upselling. Based on the results of the IE matrix analysis, the Alila Seminyak hotel is in the position of Growth Strategy (Cell II). The results of the SWOT analysis resulted in nine alternative upselling strategies, where three alternative upselling strategies were prioritized which were calculated by the QSPM matrix with a total TAS 232.64, 225.55, and 216.54.
BALI-BALIKU BEACH FRONT LUXURY VILLAS’ RECEPTIONIST UDERSTANDING OF STANDARD OPERATING PROCEDURES I Putu Dede Sukadana Putra; Lien Darlina; I Ketut Suarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This paper aims to find out how much receptionist staff understandi standard operating procedure (SOP) in Bali-Baliku Beach Front Luxury Villas. This paper was made because of the interest of the writer about the changes that occurred after the implementation of standard operating procedure (SOP) in Bali-Baliku Beach Front Luxury Villas considering that the standard operational procedure is an important thing in a company as a document or tool to achieve company goals. This research uses descriptive qualitative research method. Methods of data collection in this study are interviews, observations, questionnaires, and literature study. The results of this study indicate that: 1) All employees of the receptionist have done their duties and responsibilities in implementing standard operating procedures (SOP) very well and correctly, in accordance with the direction of the front office superiors in Bali Baliku Beach Front Luxury Villas. 2) All employees of the receptionist have a good understanding of the definition of operational standard procedures and can define them. 3) All receptionist employees have understood and implemented the stages in serving the guests such as the stages of serving the guest check-in, serving the check-out guest, informing the porter service, posting guest payments, doing print out registration cards, scanning guest id, settle cash payment, and settle payment by credit card properly and in accordance with SOP applicable in receptionist section.
THE APPLICATION OF STANDARD OPERATIONAL PROCEDURES BY FRONT OFFICE DEPARTEMENT TO INCREASE GUESTS’ SATISFACTION IN THE HAVEN BALI SEMINYAK I Kadek Deo Sudiatmita; I Wayan Jendra; Luh Linna Sagitarini; Lien Darlina
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study aims to find out the application of standard operational procedures by front office departments in The Haven Bali Seminyak to improve guest satisfaction and to know the implementation of SOP (Standard Operation Procedure) that need to be improved and maintained by front office department. There are 15 SOP that are divided into 3 SOP namely GSA, GRO and BSA. Respondents in this research are 10 of the management ranks in the Front Office Department of The Haven Bali Seminyak. This research uses quantitative descriptive analysis technique using Likert scale 5 level. The data obtained were processed using the technique of descriptive statistic. In this study, the entire implementation of standard operational procedures by the department of front office shows that the implementation is fully implemented, although from 15 existing SOP, there are 4 SOP that need to be upgraded: welcome greetings, VIP check-in and check-out guest handling, luggage storage, and baggage arrival. Therefore, the company needs to provide training with the approach and training method by using the standard operational procedure themseves so that the services provided can satisfy the guests.
ANALYSIS OF FOOD COST CONTROL AT THE ONE LEGIAN HOTEL I Wayan Arya Pradiptha; Lien Darlina; Ida Ayu Elistyawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study focuses on food costs controlling with special reference to the hospitality industry. The purpose of this research is to know the control of food cost at The ONE Legian Hotel in May, June, July 2017, and to identify the cause of food cost percentage’s variance between actual food cost and standard food cost. This research uses two methods of data analysis : 1) Quantitative method is use to determining the variance between the standard with actual food cost reconciliation, and calculating variance by using the one way methods analysis which refers to Mulyadi (1995 : 425) to know the profit or loss that caused by the variance, 2) Qualitative descriptive method by giving interpretation about data of standard and actual food cost reconciliation. Data collection method in this research are interview, observation, documentation review, literature review. The results of this research indicate that: (1) food cost controlling at The ONE Legian Hotel in May and June has been run well, but in July the implementation did not run well, this is indicated from the happening of the adverse variance between actual food cost with standard food cost, (2) an increase of the food cost reconciliation’s percentage between the actual from standard budgeted in May, June and July due to an increase in total incoming stocks, gross consumption and net consumption, beside that, the increase in food cost percentage also caused by the decrease of total opening inventory, total inventory available, total closing inventory, or decrease of elements of food adjustment, and net food sales.
Co-Authors I Gusti Agung Mas Krisna Komala Sari I Gusti Agung Mas Krisna Komala Sari I Kade Bagus Dwi Wikrama I Kadek Aryatmaja I Kadek Deo Sudiatmita I Ketut Artawa I Ketut Astawa I Ketut Suarta I Ketut Sutama I Komang Triartha Pramana I Made Budiasa I Made Sumartana I Nyoman Meirejeki I Nyoman Sedeng I Putu Astawa I Putu Dede Sukadana Putra I Wayan Arya Pradiptha I Wayan Jendra I Wayan Nurjaya Ida Ayu Elistyawati Ida Bagus Artha Adnyana Kanah Kanah Luh Linna Sagitarini Luh Mei Wahyuni Made Sri Satyawati Made Sudiarta Ni Luh Putu Sri Sartika Wati Ni Made Bintariani Ni Made Ernawati Ni Made Rai Sukmawati Ni Made Sudarmini Ni Nyoman Sri Astuti Ni Wayan Wahyu Astuti Putu Risky Meliarini Rita Maria Sahara Solihin Solihin Moelyadi Solihin Solihin Solihin Solihin Tri Tanami Sukraini Tyas Raharjeng Pamularsih Wahyuning Dyah Wayan Nurjaya