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All Journal Jurnal Ilmiah Akuntansi dan Humanika Jurnal Penelitian dan Pengembangan Sains dan Humaniora (JPPSH) Binus Business Review KAREBA : Jurnal Ilmu Komunikasi Journal of Economic, Bussines and Accounting (COSTING) International Journal of Social Science and Business JMM UNRAM (Jurnal Magister Manajemen Universitas Mataram) EQIEN - JURNAL EKONOMI DAN BISNIS JIA (Jurnal Ilmiah Akuntansi) Al-Kharaj: Journal of Islamic Economic and Business International Journal of Economics Development Research (IJEDR) Management Studies and Entrepreneurship Journal (MSEJ) Publik: Jurnal Manajemen Sumber Daya Manusia, Administrasi dan Pelayanan Publik Abdimas: Jurnal Pengabdian Masyarakat Universitas Merdeka Malang JIIP (Jurnal Ilmiah Ilmu Pendidikan) Prospek: Jurnal Manajemen dan Bisnis Jurnal Manajemen Perhotelan dan Pariwisata Cakrawala Repositori Imwi Prima Abdika: Jurnal Pengabdian Masyarakat Ilomata International Journal of Social Science Journal of Tourism Economics and Policy Global Research on Tourism Development and Advancement (GARUDA) Journal of Social Research International Journal of Green Tourism Research and Applications Dharma Ekonomi IIJSE
Trianasari
Universitas Pendidikan Ganesha
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mathematics Public Health Social Sciences Other

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How Is The Tourism Informal Sector Resilience In Bali? Ni Made Ary Widiastini; Trianasari; Putu Indah Rahmawati
Prospek: Jurnal Manajemen dan Bisnis Vol. 4 No. 1 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This paper aimed to identify and explain how informal sector workers in tourism were trying to maintain their business viability in difficult times. The prolonged pandemic not only had an impact on declining sales due to a decrease in the number of tourist arrivals but also high competition presented as a result of the emergence of similar traders who were occupied by those affected by layoffs. Research using a qualitative approach, involving actors in the informal tourism sector as respondents, both producers, distributors, and traders, found that there was a lot of product development sold in tourist destinations caused by the emergence of local people as tourists. The dominance of local and domestic communities as tourists in tourist destinations demands that economic actors selling products at tourist attractions and their surroundings in Bali always understand the development of consumer needs and desires, especially domestic tourists.
KUALITAS LAYANAN GUEST SERVICE AGENT DI THE WESTIN HOTEL Nana Trianasari; Desak Made Siwi Reva Aprilia
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 1 No. 1 (2018)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v1i1.22086

Abstract

AbstrakPenelitianini bertujuan untuk menggambarkan bagaimana Prosedur Operasional Standar (POS) dan kualitas layanan Guest Service Agent di The Westin Hotel. POS merupakan panduan atau acuan dalam melaksanakan tugas. Sementara kualitas merupakan salah satu elemen penting dalam keberhasilan operasional sebuah hotel. Kaitan antara keduanya dapat dilihat dari sudut pandang di mana implementasi POS dapat mengarah pada kualitas yang baik. Peneltian ini dilakukan menggunakan metode kualitatif dengan teknik pengumpulan data berupa observasi, wawancara, dan studi dokumen. Sementara itu, responden adalah supervisor service express agent, para staff service express dan petugas hotel yang memiliki wewenang memberikan data yang bersangkutan dalam penelitian ini.Hasil penelitian menunjukkan implementasi POS dan kualitas layanan yang belum maksimal, seperti adanya kendala dalam komunikasi antar departemen. Upaya yang dapat dilakukan adalah menerapkan POS dengan baik. Limitasi penelitian terletak pada ketidakmampuan hasil analisis ini digeneralisasi atau diaplikasikan pada kontek yang berbeda. Peneliti selanjutnya dapatberfokus pada alur komunikasi.Kata kunci: guest service agent, hotel, kualitas, layanan
Implementasi Hazard Analysis and Critical Control Point (HACCP) dalam Penyimpanan Bahan Baku Makanan di Hotel Discovery Kartika Plaza Hotel Kadek Dwi Arisandi; Trianasari Trianasari; Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 2 No. 1 (2019)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v2i1.22089

Abstract

Abstrak Penelitian ini bertujuan untuk mengetahui (1) Penerapan sistem hazard analysis and critical control point (HACCP) dalam penyimpanan bahan baku makanan di main kitchen Discovery Kartika Plaza Hotel (2) Kendala apa saja yang terjadi di main kitchen (3) Bagaimana upaya chef de partie dalam menangani masalah yang ada. Penelitian ini menggunakan rancangan deskriptif kualitatif yang memaparkan data yang telah terkumpul melalui observasi dan wawancara serta dokumentasi yang telah dilakukan secara langsung kepada chef de partie. Hasil dari penelitian ini menunjukan bahwa Discovery Kartika Plaza Hotel memiliki prosedur penyimpanan yang sesuai dengan sistem Hazard Analysis and Critical Control Point (HACCP). Dalam melaksanakan kegiatan-kegiatan di main kitchen Discovery Kartika Plaza Hotel masih banyak mengalami permasalahan. Untuk mengatasi permasalahan yang ada chef de partie di main kitchen mempunyai upaya-upaya untuk mengatasi permasalahan yang ada. Kata Kunci: chef de partie, hazard analysis and critical control point (haccp), main kitchen, penyimpanan bahan makanan. Abstract This study aimed to understand (1) the application of hazard analysis and critical control point (HACCP) systems in the storage of food raw materials in the kitchen of Discovery Kartika Plaza Hotel (2) The kinds obstacles occur in the kitchen (3) How chef de partie attempts to deal with existing problems. This study used a descriptive qualitative design that describes the data that have been collected through observation, interviews and documentation of to the hotel staff. The results of this study indicate that Discovery Kartika Plaza Hotel has a storage procedure that is in accordance with the Hazard Analysis and Critical Control Point (HACCP) system. In carrying kitchen activities, Discovery Kartika Plaza Hotel still faces many problems. To overcome the problems chef de partie have several strategies efforts to overcome them. Key world: chef de partie, hazard analysis and critical control point (haccp), main kitchen, strorage of food ingredients
UPAYA PENINGKATAN JUMLAH KUNJUNGAN WISATAWAN KE PEMANDIAN AIR PANAS TOYA BUNGKAH, DESA BATUR, KECAMATAN KINTAMANI, KABUPATEN BANGLI I Gede Putu Suarmadi; Nyoman Dini Andiani; Trianasari Trianasari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 1 No. 2 (2018)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v1i2.22096

Abstract

AbstrakPenelitian ini bertujuan (1) Mengetahui faktor-faktor yang menyebabkan menurunnya jumlahkunjungan wisatawan ke Obyek Wisata Pemandian Air Panas Toya Bungkah, Desa Batur, KecamatanKintamani, Kabupaten Bangli. (2) Upaya peningkatan jumlah kunjungan wisatawan ke Obyek WisataPemandian Air Panas Toya Bungkah, Desa Batur, Kecamatan Kintamani, Kabupaten Bangli. Penelitianini merupakan penelitian deskriptif kualitatif yang mengambil lokasi di Pemandian Air Panas ToyaBungkah. Subjek dalam penelitian ini pengelola Pemandian Air Panas Toya Bungkah dan wisatawanyang berkunjung. Metode pengumpulan data yang digunakan dalam penelitian ini adalah metode (1)observasi, (2) wawancara dan (3) dokumentasi. Menggunakan pedoman wawancara sebagai instrumenpenelitian. Menggunakan teknik analisis data deskriptif kualitatif. Hasil penelitian ini adalah (1) Terdapatfaktor-faktor penyebab menurunnya jumlah kunjungan ke Obyek Wisata Pemandian Air Panas ToysBungkah, diantaranya fasilitas yang belum memadai dan juga mengalami sedikit kerusakan karena airdanau membesar sehingga membuat fasilitas obyek wisata air panas ini tenggelam. (2) Terdapatbeberapa upaya yang dilakukan dalam meningkatkan jumlah kunjungan wisatawan ke Obyek WisataPemandian Air Panas Toya Bungkah, yaitu meningkatkan kualitas obyek wisata dengan caramemperbaiki fasilitas yang sudah rusak, seperti benteng pembatas air danau dengan air panas, sertamemperbaharui dan menambahkan dari fasilitas yang sudah ada, yaitu kolam pemandian, pancurantempat untuk melukat dan toilet umum untuk pengunjung yang ingin mengganti pakaian.Kata Kunci : Potensi Pemandian Air Panas, faktor menurunnya jumlah kunjungan, upaya peningkatan
Jenis Keluhan dan Cara Penanganan Keluhan di Hotel Holiday Inn Resort Baruna Bali Gede Rendrawan Rendrawan; Trianasari Trianasari; A.A. Ngr. Yudha Martin Mahardika
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 3 No. 1 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i1.28996

Abstract

This study aims to determine the types of complaints and how to handle the department f & b service at the Hotel Baruna Bali Holiday Resort. This research is a qualitative descriptive study using interviews and observations as a method of collecting data. The informants who participated in this study were tour operators in the field of administration. The results showed that there were several types of complaints at the F&B Service Department at the Baruna Bali Holiday Resort Hotel. The results showed that the types of complaints by the F&B Service Department at Baruna Bali Holiday Resort Hotel were the lack of professional waiters / waitresses, when serving guests, waiters / waitresses were not polite when serving guests, guests waiting for orders too long. There is a procedure for handling guest complaints at the F&B Service Department at the Baruna Bali Holiday Resort Hotel called ILEAD. This procedure serves as a guideline for employees in the department f & b service in handling complaints
Pengaruh Kepuasan Kerja terhadap Disiplin Kerja Karyawan pada Hotel Brits Resort Lovina Ni Putu Darma Yanti; Trianasari Trianasari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 4 No. 2 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v4i2.29166

Abstract

Penelitian ini bertujuan untuk memperoleh temuan eksplanatif yang teruji tentang pengaruh kepuasan kerja terhadap disiplin kerja karyawan pada Hotel Brits Resort Lovina. Desain penelitian yang digunakan dalam penelitian ini adalah kuantitatif kausal. Subjek penelitian ini adalah seluruh karyawan Hotel Brits Resort Lovina yang berjumlah 35 orang. Objek penelitian ini berfokus pada variabel kepuasan kerja dan disiplin kerja. Pengumpulan data dilakukan dengan metode survei dengan instrumen penelitian berupa kuesioner yang kemudian dianalisis menggunakan Analisis Regresi Linier Sederhana. Hasil yang diperoleh dalam penelitian ini menunjukkan bahwa kepuasan kerja berpengaruh positif dan signifikan terhadap disiplin kerja karyawan pada Hotel Brits Resort Lovina sebesar 70,2%.
PENGARUH DISIPLIN KERJA DAN KEPUASAN KERJA TERHADAP KINERJA KARYAWAN PADA HOTEL BANYUALIT SPA’N RESORT LOVINA Vidia Aulia; Nana Trianasari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 4 No. 1 (2021)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v4i1.29577

Abstract

Penelitian ini bertujuan untuk menguji pengaruh (1) disiplin kerja dan kepuasan kerja secara bersama-sama terhadap kinerja karyawan; (2) disiplin kerja terhadap kinerja karyawan; (3) kepuasan kerja terhadap kinerja karyawan. Desain penelitian yang digunakan adalah kuantitatif kausal. Subjek dalam penelitian ini adalah seluruh karyawan Hotel Banyualit Spa’n Resort Lovina. Populasi dalam penelitian ini berjumlah 35. Metode pengumpulan data yang digunakan adalah survey dengan menggunakan kuesioner sebagai instrumen penelitian. Data dianalisis dengan regresi linear berganda dengan memenuhi asumsi-asumsi klasik. Hasil analisis menunjukkan bahwa secara simultan disiplin kerja dan kepuasan kerja berpengaruh signifikan terhadap kinerja karyawan. Selanjutnya, disiplin kerja dan kepuasan kerja berpengaruh secara parsial dan signifikan terhadap kinerja karyawan
The Impact of Peer Influence and Service Quality on Insurance Product Purchase Decisions Made Sri Laksmi; Wayan Bagia; Nana Trianasari
International Journal of Social Science and Business Vol. 6 No. 1 (2022): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i1.44034

Abstract

Insurance is insurance or agreement between two parties, the first party is required to pay contributions or premiums while the second party is required to provide guarantees to the first party if something bad happens to the insured participant or object. In addition to the community, insurance is also used by companies as a step to make investments to minimize losses that may occur in the future. This indicates that insurance has become an important part for every company. This study aims to empirically examine the role of peer influence and service quality on purchasing decisions of insurance products. The research method used is causal quantitative because the data used are quantitative data and the research variables have a causal relationship. The analytical tool used to test the hypothesis is to use Structural Equation Modeling (SEM). SEM analysis is used because SEM has the ability to measure latent variables that are not directly measured but through the estimation of indicators or parameters. The results show that peer influence and service quality have an effect either partially or simultaneously on purchasing decisions. This means that in order to increase sales of insurance products, it is important for management to pay close attention to the variables of peer influence and service quality.
FROM WORKER TO BUSINESS OWNER: UNDERSTANDING CHALLENGES FACING SMALL BUSINESS AMIDST COVID-19 OUTBREAKS Nana Trianasari
JMM UNRAM - MASTER OF MANAGEMENT JOURNAL Vol. 10 No. 1 (2021): JMM Maret 2021
Publisher : Master of Management, Mataram University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (899.462 KB) | DOI: 10.29303/jmm.v10i1.650

Abstract

TThe Covid-19 pandemic has caused the unprecedented impacts to almost all aspects of human live globally. Travelling and tourism activities are among the most devastating sectors. Being one of the worldly known tourist destinations where over 80% of the local people rely on the tourism sector, Bali is particular case during this Covid-1 outbreak. People who work in the tourism field has been pushed to transform their job in order to survive. Addressing the research gaps, this paper reports the findings of a study that aimed to explore the challenges among hotel/tourism workers in Bali in running small business amidst Covid-19 pandemic. Data were collected from 16 participants using semi structure interview and were analyzed using a qualitative approach. The study revealed four categories representing the challenges of business owner which are lack of management skills, insufficient funding and facilities; lack of creativity and innovation; and lack of experiences. Further discussion, implication, limitation and future research direction are presented.Keywords :Covid-19, Challenges, Entrepreneurship, Small Scale Business, Resilience
The Use of Social Media as a Water Tourism Destination Promotional Media at Banjar Hot Spring: Digital Marketing Perspective Putu Nata Kusuma; Trianasari Trianasari; Putu Indah Rahmawati
International Journal of Social Science and Business Vol. 6 No. 2 (2022): May
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i2.44073

Abstract

This research aimed at exploring how social media was used to promote a tourist destination and how tourists perceive the related content of the social media. The study was conducted at the Tourism Department of Buleleng Regency and the tourism site of Banjar Hot Spring. To meet the fistt research objective, data were collected from three officers and a head of maketing division. The participants were recruited using purposive sampling technique with the criteria of having involvement in the management of social media. Data were collected using observation, interview, and focus group discussion. For the second research question, 38 tourists voluntarily participated. Data were gathered using open-ended-questions method. A qualitative approach was employed for data analysis. The findings suggested that the Tourism Department has demonstrated an optimal utilisation of social media to promote Banjar Hot Spring. However, the use of story telling and type writing may enhance the performance of social media. The second data analysis revealed that tourists perceived the social media was satisfactory.
Co-Authors A.A. Ngr. Yudha Martin Mahardika Adnyaswari, Ni Putu Andi Subhan Amir, Andi Subhan Andiani, Ni Made Nur Ayu Ani, Ni Komang Santi Apriani Nurlaela Aprilia, Desak Made Siwi Reva Arisandi, Kadek Dwi Arisanti, Ni Putu Hertina Artawan, Komang Agus Aulia, Vidia Ayustini, Putu Esa Bariocha Benaya Brendana Putra Bidari, Ni Putu Intan Damayanti, Desak Made Chita Budi Desak Made Chita Budi Damayanti Desak Made Siwi Reva Aprilia Desy Cahyani Lari Dwi Ramadhani DWI RAMADHANI Febriyanthi, Putu Wina Fridayana Yudiaatmaja Gede Aditya Nareswara Gede Parma Gede Rendrawan Rendrawan Gresika, Putu Tirza I Gede Bobi Suryano I Gede Putra Nugraha I Gede Putu Suarmadi I Kadek Rai Suwena I Nengah Suarmanayasa I Wayan Bagia I Wayan Widiantara Ida Ayu Komang Putri Mayuni Devi Irwansyah, Rudi Kadek Dwi Arisandi Kadek Restu Sidiarta Kadek Santi Rahayu Laksmi, Made Sri Lin, Yao Luh Putu Triyanti Ariestiana Dewi M. Rudi Irwansyah Made Sri Laksmi Made Sri Rejeki Arthasari Made Suwandewi Made Windu Antara Kesiman Mahardika, A.A. Ngr. Yudha Martin Mayuni Devi, Ida Ayu Komang Putri Mertasih, Komang Lenni Nareswara, Gede Aditya Ni Kadek Sinarwati Ni Kadek Swandayani Ni Ketut Piska Pebrianti Ni Komang Dharmi Yudhi Utami Ni Komang Santi Ani Ni Luh Henny Andayani Ni Luh Putu Eka Pradnyawati Ni Luh Putu Sri Antari Ni Luh Wayan Sayang Telagawathi Ni Made Ary Widiastini Ni Made Dwi Arini Ni Made Suci Ni Nyoman Parwati Ni Nyoman Srutiningsih Ni Putu Darma Yanti Niluh Dewi Niluh Kurnia Dewi Pratami Niluh Kurnia Dewi Pratami, Niluh Dewi Nurlaela, Apriani Nyoman Dini Andiani Pebri Saniantara Pebrianti, Ni Ketut Piska Pradhana, I Made Aswin Prasetya, Ketut Krisna Pratama, Ida Bagus Gede Yogi Wisma Putu Eka Kusumayani Putu Gede Parma Putu Gede Parma Putu Indah Rahmawati Putu Nata Kusuma Putu Satcitanandadewi Putu Tirza Gresika Putu Widiastuti Rahutama Atidira Rendrawan, Gede Rendrawan Sidiarta, Kadek Restu Suarmadi, I Gede Putu SUGITA, Wayan Varicela, Nesda Vidia Aulia Wayan Cipta Wendy, Komang Widiantara, I Wayan Widiastuti, Putu Yanti, Ni Putu Darma