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All Journal Buletin Udayana Mengabdi E-Journal of Tourism Jurnal IPTA Jurnal Kajian Bali Journal of Indonesian Tourism and Development Studies Jurnal Master Pariwisata (JUMPA) QALAMUNA: Jurnal Pendidikan, Sosial, dan Agama Jurnal Ilmiah Manajemen dan Bisnis Community Development Journal: Jurnal Pengabdian Masyarakat Community Empowerment Devotion: Journal of Research and Community Service Widyadari : Jurnal Pendidikan Journal of Social Research Daiwi Widya : Jurnal Pendidikan FKIP Unipas Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Paryaṭaka : Jurnal Pariwisata Budaya dan Keagamaan Journal of Business on Hospitality and Tourism International Journal of Multidisciplinary Sciences JUPARITA: Jurnal Pariwisata Tawangmangu Nusantara Journal of Multidisciplinary Science International Journal of Technology and Education Research International Journal of Economics, Business and Innovation Research International Journal of Contemporary Sciences (IJCS) Jurnal Studi Perhotelan dan Pariwisata
I Nyoman Sudiarta
Program Studi Industri Perjalanan Wisata, Fakultas Pariwisata, Universitas Udayana
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Analisis Kualitas Pelayanan Pramusaji Terhadap Kepuasan Tamu Andhika, I Made Wisnu; Sudiarta, I Nyoman; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.868

Abstract

Faktor pertama yang diperhatikan restoran adalah kualitas layanan. Pengunjung puas jika layanan memenuhi atau melebihi harapan pelanggan. Kepuasan pelanggan merupakan indikator yang menunjukkan seberapa puas konsumen atau pengguna jasa suatu perusahaan terhadap pelayanan yang diterimanya. Layanan adalah tindakan yang tidak dapat dilihat ketika klien dan server berinteraksi satu sama lain untuk memenuhi kebutuhan klien. Penelitian ini bertujuan untuk mengetahui seberapa puas pelanggan terhadap kualitas pelayanan staf restoran Bketo. Penelitian ini dilakukan pada bulan Februari hingga Juli. Metode yang digunakan dalam penelitian ini adalah deskriptif kuantitatif dengan kuesioner sebagai alat pengumpulan data dengan teknik quota sampling. mengolah data dari tanggapan 40 responden. Berdasarkan hasil penelitian menunjukkan bahwa dengan tingkat kepuasan yang tinggi sebesar 82,45, Restoran Bketo di Blue Karma Dijiwa Seminyak mampu memenuhi harapan pelanggan karena memberikan pelayanan sesuai dengan apa yang diharapkan pelanggan dengan Tingkat Kepatuhan 97,29% Level yang termasuk dalam kategori sangat sesuai, namun masih terdapat gap sebesar 2,71% yang harus diisi oleh wait staff restoran Bketo untuk memenuhi 100% dari harapan pelanggan. Diharapkan kepada peneliti lain untuk mencari langkah-langkah yang dapat dilakukan oleh restoran atau hotel untuk memenuhi harapan pelanggan terhadap kualitas pelayanan yang diberikan. The aspect that need to be taken into consideration via way of means of the eating place is the first-class of carrier. Visitors are happy if the carrier meets or exceeds visitor expectancies. Customer pleasure is a trademark of ways glad purchasers or carrier customers of a organisation are with the offerings they have got received. Service is an movement that can not be visible whilst visitors and waiters engage with every different to satisfy the wishes of visitors. This examine ambitions to decide how the extent of visitor pleasure with the carrier first-class of Bketo Restaurant waiters. This studies become performed from February to July. The approach used on this studies is quantitative descriptive with a questionnaire as a device to gather records with quota sampling technique. processing records from the solutions of forty respondents. Based at the outcomes of the examine, the outcomes acquired with a excessive degree of pleasure via way of means of getting a rating of 82.45, Bketo Restaurant at Blue Karma Dijiwa Seminyak has been capable of meet visitor expectancies as it has furnished offerings which are according with what visitors assume with a conformity degree of 97.29% that's blanketed withinside the class could be very appropriate, however there's nonetheless an opening of 2.71% that the waiters at Bketo Restaurant need to restoration on the way to meet visitor expectancies 100%. It is was hoping that in addition researchers will search for steps that may be taken via way of means of eating places or resorts that may be completed to satisfy visitor expectancies of the first-class of carrier furnished.
Pengaruh Kualitas dan Harga Makanan terhadap Kepuasan Tamu Benedict, Maverick Paulus; Astina, Made Arya; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.955

Abstract

Seiring dibukanya penerbangan internasional, berbagai usaha pariwisata mulai terlihat bergeliat. Hotel dan restoran merupakan usaha pariwisata yang terlihat jelas kebangkitannya setelah sekian lama harus berjuang bertahan hidup selama pandemi yang lalu. Begitu banyaknya usaha pariwisata yang bermunculan merespon kondisi yang mulai membaik ini sehingga menimbulkan persaingan yang kian sengit. Maka dari itu, guna menghadapi keadaan tersebut, pengusaha harus dapat mengambil keputusan yang cepat dan tanggap agar usaha yang diciptakannya dapat berjalan dengan baik. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh kualitas dan harga makanan terhadap kepuasaan pelanggan yang ada di Restoran Karang, Holiday Inn Bali Sanur. Metode penelitiian yang dipakai adalah pendekatan kuantitatif berbentuk penelitian lapangan dengan teknik pengumpulan data yang dipakai yaitu kuesioner dan dokumentasi, serta menggunakan teknik pengambilan sampel kuota sampling. Hasil penelitian memaparkan bahwa kualitas makanan berdampak negatif dan signifikan pada kepuasan tamu, sedangkan harga berdampak positif dan signifikan pada tingkat kepuasan tamu. Pada penelitian ini variabel kualitas makanan dan harga pada kepuasan tamu memiliki kontribusi sebesar 18% sedangkan sisanya 82% dijelaskan oleh variabel lain yang tidak diteliti di dalam model kepuasan tamu di Restoran Karang, Holiday Inn Bali Sanur. As international flights opened, tourist ventures began to look up. Hotels and restaurants are clearly seen as a tourist enterprise in their wake after such a long struggle to survive the last pandemic. The sheer number of tourist businesses that have sprung up to respond to this emerging condition has led to more competition. Thus, in order to cope with such circumstances and circumstances, a businessman must be able and quick and resourceful in making decisions so that his established efforts can thrive. The purpose of this study is to analyze the impact of quality and price on the customers' satisfaction at the Karang Restaurant, Holiday Inn Bali Sanur. The method of research used is a quantifiable, field-based approach with data collection techniques of questionnaires and documenting, and using sampling sampling samples samples sampling samples. Studies have shown that the quality of food has a negative and significant impact on guest satisfaction, while prices have a positive and significant impact on the level of guest satisfaction. In this study variables of food quality and price for guest satisfaction have an 18% contribution while the rest is 82% explained by other unstudied variables in the guest satisfaction model at the Karang Restaurant, Holiday Inn Bali Sanur.
Analisis Penerapan Sop Sequence Of Service Lunch Operation Sanjaya, I Made Arya; Sudiarta, I Nyoman; Juniarta, Pande Putu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.957

Abstract

Target pengkajian ini guna menganalisa pemakaian standard operating prosedures (SOP) sequence of service lunch operation di Alu restoran Four Seasons Jimbaran Bay dengan standar yang telah ditentukan. Pengkajian ini dilaksanakan hingga 3 bulan diawali sejak Februari 2023 – April 2023. Pengkajian ini memakaiTeknik analisis binomial dengan sampel pemantauan variable dikotomi pada proporsi yang diinginkan, melalui parameter distribusi binomial yang ditetapkan dan dianggap sesuai dengan penerapan SOP adalah 0.85. Hasil dari penelitian ini ditemukan bahwa: penerapan SOP sequence of service di Alu restoran belum sesuai dengan standar yang dikarenakan salah satu dari karyawan tidak menjalankan SOP yang ada dengan baik dan benar. Dari penelitian ini dapat disimpulkan bahwa penerapan SOP sequence of service lunch operation di alu restoran Four Seasons At Jimbaran Bay belum memenuhi syarat dengan baik. The purpose of this study was to analyze the application of standard operating procedures (SOP) sequence of service lunch operations at Alu Four Seasons Jimbaran Bay restaurant with predetermined standards. This research was conducted for 3 months starting from February 2023 – April 2023. The data analysis technique used in this study was the binomial analysis technique with dichotomous variable observation samples with the expected proportions, based on the parameters of the binomial distribution that were determined and considered suitable for the application of SOP, namely 0.85. The results of this study found that: the implementation of the SOP sequence of service at Alu restaurants was not up to standard because one of the employees did not carry out the existing SOP properly and correctly. From this study it can be concluded that the implementation of the SOP sequence of service lunch operation at the restaurant Four Seasons At Jimbaran Bay does not meet the requirements properly.
Analisis Kinerja Pramusaji Terhadap Kepuasan Tamu Pada Sugar & Spice Restaurant Di Aston Kuta Hotel & Residence Kusuma, Bintang Cahaya; Sudiarta, I Nyoman; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1048

Abstract

Kualitas pelayanan yang baik di restoran dapat memberikan banyak keuntungan bagi perusahaan. Pramusaji di restoran harus memiliki kualitas yang baik untuk memberikan pelayanan terbaik kepada tamu. Konsumen akan merasa puas terhadap produk/jasa yang ditawarkan apabila apa yang mereka dapatkan sesuai bahkan melebihi dari apa yang mereka harapkan. Penelitian ini bertujuan untuk mengetahui pengaruh kinerja pramusaji terhadap kepuasan tamu. Populasi menggunakan pengunjung di Sugar & Spice Restaurant dan sampel sebanyak 70 responden. Metode pengumpulan data menggunakan kuisioner. Teknik analisis data menggunakan uji validitas, uji reabilitas, uji asumsi klasik, analisis regresi linier sederhana, uji koefisien determinasi, dan uji t. Dari hasil penelitian diperoleh hasil yaitu kinerja pramusaji berpengaruh positif & signifikan terhadap kepuasan tamu Pada Sugar & Spice Restaurant di Aston Kuta Hotel & Residence. Hal ini berarti bahwa semakin baik kinerja pramusaji Pada Sugar & Spice Restaurant di Aston Kuta Hotel & Residence maka akan meningkatkan kepuasan tamu. Besarnya pengaruh kinerja pramusaji terhadap kepuasan tamu adalah sebesar 54,9%. Saran yang dapat diberikan olah peneliti adalah pramusaji Pada Sugar & Spice Restaurant di Aston Kuta Hotel & Residence diharapkan selalu menjaga kebersihan restoran, mengantar makanan tamu dengan cepat, cepat dalam menangani keluhan dan permintaan tamu, bersikap sopan dalam memberikan pelayanan dan berkomunikasi yang baik dengan tamu. Good service quality in restaurants can provide many benefits for the company. Waiters in restaurants must have good quality to provide the best service to guests. Consumers will be satisfied with the products/services offered if what they get matches or even exceeds what they expected. This study aims to determine the effect of waiter performance on guest satisfaction. The population uses visitors at Sugar & Spice Restaurant and a sample of 70 respondents. Methods of data collection using a questionnaire. Data analysis techniques used validity test, reliability test, classic assumption test, simple linear regression analysis, coefficient of determination test, and t test. From the research results, it was found that the performance of waiters had a positive & significant effect on guest satisfaction at Sugar & Spice Restaurant at Aston Kuta Hotel & Residence. This means that the better the performance of the waiter at Sugar & Spice Restaurant at Aston Kuta Hotel & Residence, the higher the guest satisfaction. The magnitude of the influence of the waiter's performance on guest satisfaction is 54.9%. Suggestions that can be given by researchers are that waiters at Sugar & Spice Restaurant at Aston Kuta Hotel & Residence are expected to always maintain the cleanliness of the restaurant, deliver guest food quickly, be fast in handling guest complaints and requests, be polite in providing service and communicate well with guests.
Tri Hita Karana and Organizational Culture in Society 5.0: Effect on Adaptability, Consistency, Involvement, and Mission Subhaktiyasa, Putu Gede; Sintari, Silvia Ni Nyoman; Andriana, Kiki Rizki Fista; Sumaryani, N. Putri; Werang, Basilius Redan; Sudiarta, I Nyoman
Jurnal Ilmiah Manajemen & Bisnis Vol 9 No 1 (2024)
Publisher : Universitas Pendidikan Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38043/jimb.v9i1.4679

Abstract

Tri Hita Karana is the local wisdom of the Balinese people that emphasizes the harmonization of relationships with God, fellow humans, and nature and is predicted to create an organizational culture in Society 5.0. However, studies showing the influence are still limited. Therefore, this study examines Tri Hita Karana's influence on adaptability, consistency, engagement, and mission as an organizational culture. This study is a quantitative study with an ex post facto approach involving 164 nurses with a purposive sampling technique. Data were collected using a closed questionnaire with a five-point Likert scale. The evaluation used PLS-SEM with a second-order formative reflective model approach for theoretical studies. The evaluation used SEM-PLS with a second-order formative reflective model approach. The main findings of this study identified that Tri Hita Karana affects organizational culture. Tri Hita Karana, which consists of spiritual, social, and ecological values, has a direct positive effect on adaptability, consistency, involvement, and mission. The study also indicated that the influence on adaptability has a higher effect size than other dimensions. The findings provide an understanding of organizational management and encourage them to consider the concept of Tri Hita Karana as an organizational culture for organizational sustainability in the era of Society 5.0.
The Influence of Service Quality and Hotel Image on the Satisfaction and Loyalty of Tourists Staying at Artotel Group Hotel Bali Pangkerego, Paulus Davidson; Sudiarta, I Nyoman; Antara, Made
Journal of Social Research Vol. 2 No. 8 (2023): Journal of Social Research
Publisher : International Journal Labs

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55324/josr.v2i8.1231

Abstract

In this comprehensive study, the focus revolves around delineating the intricate dynamics between service quality, hotel image, tourist satisfaction, and loyalty within the context of Artotel Group Hotel Bali. The pivotal role of service quality emerges as a central theme, elucidating that the realization of good service quality hinges upon the proficiency of human resources. The study underscores the significance of competent personnel in achieving maximum service values, which is further augmented by the presence of well-equipped infrastructure and facilities. Drawing on the theoretical framework of satisfaction, the researchers employ a quantitative descriptive method to delve into the nuances of these interconnections. Unveiling the outcomes of their investigation, the study propounds that both service quality and the hotel image wield a positive and statistically significant impact on tourist satisfaction during their sojourn at Artotel Group Hotel Bali. This illuminates a direct correlation wherein heightened service quality and a positive hotel image contribute to an elevated level of satisfaction among tourists residing at Artotel Group Hotel Bali. Consequently, the study not only underscores the critical importance of service quality and hotel image but also establishes a concrete link between these factors and the overall satisfaction of tourists, providing valuable insights for enhancing the hospitality experience at Artotel Group Hotel Bali.
Law Enforcement Against Illegal Logging in The Jurisdiction of the Tejakula Buleleng Police Sector Sudiarta, I Nyoman
International Journal of Contemporary Sciences (IJCS) Vol. 1 No. 10 (2024): August 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/ijcs.v1i10.10654

Abstract

The practice of illegal logging is generally carried out by individuals who have official permission from the government to carry out forest logging, such as holders of Forest Ruler Rights (HPH) concession permits, however, if it is further detailed, the perpetrators of illegal logging are organized groups. Law enforcement in overcoming the crime of illegal logging Tejakula Sector Police use 2 (two) means, namely: Penal efforts that focus more on the repressive nature, namely actions taken after the crime occurs with law enforcement and imposition of penalties for crimes that have been committed, and non-penal efforts, a countermeasure that focuses more on the preventive nature, namely actions in the form of prevention before the crime occurs. To solve the problems in this study, the research method is the type of normative legal research supported by conducting field observations with the interview process with the Tejakula Buleleng Sector Police Investigator. So the expected results in this study, the most substantial is the difference in interpretation in terms of administrative sanctions there is a blurring of legal norms in Article 18 paragraph (1) of Law Number 18 of 2013 concerning the prevention and eradication of forest destruction, because in its application or implementation sometimes there is overlap between the meaning of the sentence of the implementation of government coercion sanctions with administrative sanctions of forced money
Co-Authors A.A. Ayu Arun Suwi Arianty Agatha Fransiska Tarigan Ainun Sabila Akbar Isawatul Jariah Akrom, Akrom Amir, Firlie Lanovia Anak Agung Istri Sri Wiadnyani Anak Agung Putu Agung Suryawan Wiranatha Ander Sriwi, Ander Andhika, I Made Wisnu Andriana, Kiki Rizki Fista Anggitha, I Putu Nanda Anindya Putri Lestari Anom Hery Suasapha Antara, I.B Ketut Soma Arnawa, I Gusti Suka Arya Adi Palguna Astina, Made Arya Basilius Redan Werang Benedict, Maverick Paulus Chintiya Betari Avinda Christian Hamonangan Sinaga Cokorda Istri Avrilya Shinta Sanjaya Dendy Baskara Permana, I Dewa Made Denok Lestari Dewa Ayu Putu Putri Krisnadewi Dewi Handriana N. Meo Dewi, Ni Made Ayu Candra Diana Martalia Dianasari, Dewa Ayu Made Lily E.P, Dewa Putu Kiskenda Erick Kevin Perangin-Angin Fachlepi, Imam GUSTI AYU PRAMINATIH Heidy Amelia Helena Ratu Hibatullah, Naufal Hidayanti, Sofiyana I Gede Noviana Putra I Gede Witayasa I Gusti Ayu Eka Suwintari I Gusti Ngurah Widyatmaja I Gusti Putu Bagus Sasrawan Mananda I Ketut Suda I Ketut Suda I Ketut Suwena I Made Antara I Made Budiarsa I Made Darsana I Made Gede Darma Susila I Made Sendra I Made Weda Satia Negara I Nyoman Darma Putra I Nyoman Sunarta I Putu David Adi Saputra I Putu Gde Sukaatmadja I Putu Pradipa Aditya Utama I PUTU SUDANA I Putu Sudhyana Mecha I Wayan Agus Slamet I Wayan Suardana I Wayan Suardana I Wayan Suardana I. M. K. Negara Iswarini, Ni Ketut Juniarta, I Kadek Wahyu Juniarta, Pande Putu Kadek Utami Wirya A. Kresnanda Yuliono Kusuma, Bintang Cahaya L.G.L.K. Dewi Latupeirissa, Grasyeli Luh Eka Susanti Made Antara Made Antara Made Antara MADE KUSUMA NEGARA Mananda, I Gusti Putu Bagus Sasrawan Martina, Claudia Dwi May Sandy Br. Ginting Meitisrilatifatulain Fitriadewi Mariana Mozes, Getruida Nita N. M. O. Karini N. Putri Sumaryani N.G.A.S. Dewi N.M.S. Wijaya Nani Eunike Manoach Natalia Siska Katerina Natasha Audrey Ni Ketut Riska Dewi Prawita Ni Luh Putu Pebri Artayani . Ni Luh Putu Septiani Ni Made Oka Karini Ni Made Suwijati Ni Made Tirtawati Ni Putu Ayu Savitri Ni Putu Eka Mahadewi Ni Putu Eka Mahadewi, Ni Putu Ni Putu Ratna Sari Ni Wayan Ayu Sekarningsih Ni Wayan Ria Agustini Ni Wayan Sri Suprapti Ni Wayan Vitha Wahyundari Nilam, Allysa Nyoman Ariana Nyoman Surya Wijaya P. A. W. Sagita Pakniany, Yamres Pangkerego, Paulus Davidson Parasutha , I Gede Pramana, I Made Manggala Pratama, I Wayan Yoga Putu Agus Wikanatha Sagita Putu Eka Wirawan Putu Gede Subhaktiyasa Putu Putri Susanti Putu Sabda Jayendra Rosvita Flaviana Osin Sakti, Dimas Panca Sanjaya, I Made Arya Sintari, Silvia Ni Nyoman Tamaulina Br Sembiring Trimandala, Nyoman Agus Utik Kuntariati Via Reza Efrida Vinna Lauw W. Citra Juwitasari W.C.J. Sari Wiartha, Nyoman Gede Mas Widhyadanta, I Gede Dirga Surya Arya Yasa, A.A Kompiang Agus Nuarta Yayu Indrawati Yohanes Kristianto Yundari, Yundari