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All Journal Altasia : Jurnal Pariwisata Indonesia Jurnal Manajemen Perhotelan dan Pariwisata
I Gusti Agung Mirah Sanjiwani
Institut Pariwisata Dan Bisnis Internasional
Humanities Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences

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Strategi Bertahan Pada Masa Pandemi Covid 19 di Ancak Restaurant I Gusti Agung Mirah Sanjiwani
Altasia Jurnal Pariwisata Indonesia Vol 4 No 1 (2022): Jurnal ALTASIA (Februari)
Publisher : Program Studi Pariwisata - Universitas Internasional Batam

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37253/altasia.v4i1.6336

Abstract

The Covid-19 pandemic was giving huge impact on tourism business in Bali. These efforts require the proper strategy of the impacts that have been experienced. Ancak Restaurant as one of the restaurants at the Mercure Bali Legian Hotel has been trying to develop a strategy to survive during the pandemic. This study aims to analyze the impact and strategies designed by restaurant management to survive the Covid-19 pandemic. The qualitative approach is carried out by conducting structured interviews and literature studies. Changes has been occurred in operational activities at Ancak Restaurant include operational hours, food portions, employee salaries, laid off of employment and lack of service. The strategy taken by restaurant management to survive during the pandemic is to implement health protocols, regulation in human resources, operational cost savings, and design appropriate promotions. The promotion policy implemented in the restaurant is need to be improved, then in the future it will be more attractive and appropriate to the cost in order to increase number of guest visit to the restaurant.
IMPAK INTERVENSI NON FARMASI TERHADAP PENERAPAN PRINSIP GREEN HOTEL DI SARINBUANA ECO LODGE I Gusti Ayu Melistyari Dewi; I Gusti Agung Mirah Sanjiwani
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 3 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i3.53350

Abstract

The development of sustainable tourism are efforts made by the government in dealing with the Covid-19 pandemic, in addition to the implementation of various non-pharmaceutical intervention policies. The green hotels concept emerged as an alternative that could be applied by accommodation providers in an effort to develop sustainable tourism. This study aims to analyze the dimensions of the Green Hotel concept and impact of non-pharmaceutical interventions on the application of green hotel concept at Sarinbuana Eco Lodge. A qualitative approach was done by conducting interviews with employees and management as well as observations. The data were analyzed using qualitative analysis using three stages, namely data reduction, data presentation, and conclusions. Green hotel concept has been implemented by several aspects such as environmentally management and hotel operations, environmentally land management, energy efficiency, water conservation, efficient use of building materials, local and products, air quality for health and control of convenience and waste management. The impact of non-pharmaceutical interventions in this ecolodge consists of several things, namely cancellation of guest arrivals, adjustment of employee work schedules, arrangement of guest activities during their stay at the ecolodge, temporary management carried out by the ecolodge owner's family. Management will improving the green hotel concept in hotel operational.
Co-Authors I Gusti Ayu Melistyari Dewi