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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 JURNAL MANAJEMEN MOTIVASI 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 Dinasti International Journal of Economics, Finance & Accounting (DIJEFA) Prima Abdika: Jurnal Pengabdian Masyarakat Ilomata International Journal of Social Science Jurnal Ekonomi Journal of Tourism Economics and Policy International Journal of Social Science, Educational, Economics, Agriculture Research, and Technology (IJSET) International Journal of Management Science and Information Technology (IJMSIT) Global Research on Tourism Development and Advancement (GARUDA) Journal of Social Research Jurnal Locus Penelitian dan Pengabdian International Journal of Green Tourism Research and Applications Jurnal Manajemen Riset Inovasi Dharma Ekonomi Healing : Jurnal Pariwisata International Journal of Social and Education (INJOSEDU)
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Implementasi Konsep Keberlanjutan dalam Pelayanan Pelanggan Department Bar Melalui SOP Pengelolaan Sampah di Jambuluwuk Oceano Seminyak Hotel Kadek Deva Wardana; Trianasari Trianasari; Nyoman Dini Andiani
Jurnal Manajemen Riset Inovasi Vol. 4 No. 1 (2026): Jurnal Manajemen Riset Inovasi
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/mri.v4i1.9847

Abstract

This study aims to analyze the implementation of sustainability principles in customer service within the Bar Department through the application of the Standard Operating Procedure (SOP) for waste management, as well as to identify the challenges and strategies adopted by bar staff at Jambuluwuk Oceano Seminyak Hotel . Employing a descriptive qualitative approach, data were collected through semi-structured interviews, observations, and documentation involving informants from the HR Department, Bar Manager, and Bar Supervisor to obtain comprehensive insights from policy formulation to on-site operational practices. The findings indicate that sustainability efforts such as reducing single-use plastics, implementing a straw on request policy, and providing segregated waste bins have been introduced; however, these efforts are not fully integrated into formal SOPs, resulting in inconsistent implementation that largely depends on staff initiative, particularly during peak operational hours. Key challenges include limited supporting facilities, insufficient training on sustainability, and conflicts between rapid service demands and proper waste segregation. Nevertheless, bar staff have employed adaptive strategies such as end-of-shift waste sorting, reducing unnecessary plastic use, and maintaining internal communication to ensure compliance. This study highlights the need for a more comprehensive waste management SOP, continuous sustainability training, and improved facilities to strengthen consistent and systematic sustainability practices within bar service operations.
Analysis of Service Quality and Customer Satisfaction at Spice Beach Club Lovina Ni Putu Hertina Arisanti; Trianasari; Ni Made Ary Widiastini
International Journal of Green Tourism Research and Applications Vol. 6 No. 2 (2024): December 2024
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v6i2.83-90

Abstract

This research is a descriptive qualitative study that aims to analyse service quality and customer satisfaction, especially at Spice Beach Club Lovina. The discussion of the research leads to an explanation related to factors that are important in service quality and customer satisfaction as well as the strategies used by Spice Beach Club to maintain service quality and customer satisfaction. This research was conducted for four months with data collection methods, namely observation, interviews, and documentation. The interview in this research were conducted with one person operational manager, one person restaurant manager and two employees of Spice Beach Club and using 50 guest comment card samples to determine guest reviews on service quality. The results of this research show that employees and facilities owned by Spice Beach Club are strategies used to maintain service quality and customer satisfaction as well as friendliness, politeness, always responsive to guests, provide assurance to the guests, and reliable employees are  important factors in service quality.
The Analysis of the Effect of Perceived Marketing Mix and STP Strategies on Customer Satisfaction: A Case Study of Heytea in China Lu Ao; Trianasari; Ni Made Ary Widiastini
Al-Kharaj: Journal of Islamic Economic and Business Vol. 8 No. 1 (2026): All articles in this issue include authors from 3 countries of origin (Indonesi
Publisher : LP2M IAIN Palopo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24256/kharaj.v8i1.9773

Abstract

The rapid growth of China’s new-style tea beverage industry has intensified market competition, making customer satisfaction a crucial determinant of business sustainability. In this highly dynamic environment, tea beverage brands must not only adopt effective marketing strategies but also ensure that their strategic and operational decisions align with customer expectations. This study aims to examine the effect of perceived marketing mix and Segmentation, Targeting, and Positioning (STP) strategies on customer satisfaction, using HEYTEA as a case study in China.This research adopts a quantitative approach and collects primary data through a structured questionnaire distributed to HEYTEA customers. A total of 200 usable responses were analyzed using SPSS. The marketing mix variable was measured using 13 indicators based on the 7Ps framework, STP strategy was measured using 6 indicators, and customer satisfaction was measured using 5 indicators. Data analysis techniques included descriptive statistics, validity and reliability tests, classical assumption tests, multiple regression analysis, and hypothesis testing using t-tests and F-tests.The results indicate that both perceived marketing mix and STP strategies have a positive and significant effect on customer satisfaction. The marketing mix demonstrates a stronger influence, suggesting that product quality, service processes, store atmosphere, pricing fairness, and promotional effectiveness play a dominant role in shaping customer satisfaction. Meanwhile, STP strategies also significantly affect satisfaction, highlighting the importance of accurate market segmentation, focused targeting, and clear brand positioning in meeting customer needs and expectations. This study contributes theoretically by integrating marketing mix and STP strategies into a single empirical model to explain customer satisfaction in the context of China’s tea beverage industry. Practically, the findings provide valuable insights for HEYTEA’s management in refining marketing strategies to enhance customer satisfaction and maintain competitive advantage in an increasingly saturated market.
STUDI EKSPLORASI DALAM KREATIVITAS FOOD PLATING DI RUMARI RESTAURANT JIMBARAN Made Wahyuni; Trianasari; Luh Putu Triyanti Ariestiana dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i1.113504

Abstract

This study aims to examine the role of visual presentation and food plating in creating customer experience, supporting sustainable dining, and strengthening the brand image of Rumari Restaurant at Raffles Bali. The research uses a qualitative method through observation, interviews, and documentation involving chefs, kitchen staff, and trainees. The results show that food presentation is not only about appearance but also communicates values such as luxury, local identity, and environmental awareness. Visual elements like color, shape, and arrangement influence guests’ first impressions. In the concept helps build a unique identity while supporting sustainability. Creativity is encouraged but guided by standards to maintain consistency, and attractive presentation also promotes the restaurant through social media. Overall, food plating plays an important role in customer experience and brand image.
Performance Analysis of the Subak Soka Management Based on Competence, Work Motivation, and Transformational Leadership I Wayan Wahyu Indra Sari; I Nengah Suarmanayasa; Trianasari Trianasari
International Journal of Management Science and Information Technology Vol. 6 No. 1 (2026): January - June 2026
Publisher : Lembaga Komunitas Informasi Teknologi Aceh (KITA), Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35870/ijmsit.v6i1.7313

Abstract

The purpose of this study is to empirically prove the influence of competence, work motivation, and transformational leadership on the performance of Subak Soka Tabanan administrators. The novelty of this study lies in the use of modern variables of transformational leadership; competencies applied to traditional Subak organizations. Previous studies generally focus on modern organizations, while empirical research examining this organizational behavior variable in the context of traditional community-based institutions such as Subak is still very limited. In this study, a saturated sample was used, namely all 41 Subak Soka Tabanan administrators. This study employed a quantitative research approach, with data collected through a questionnaire utilizing a five-point Likert scale. To investigate the interrelationships among the variables included in the study, multiple linear regression analysis was conducted with the support of IBM SPSS version 22. The results of the study indicate that partially competence, work motivation, and transformational leadership have a positive and significant influence on the performance of Subak administrators. Simultaneously, the three independent variables have a significant influence on the performance of Subak Soka Tabanan administrators.
Co-Authors A A Ngurah Yudha Martin Mahardika 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 Budiarsana, Kadek Damayanti, Desak Made Chita Budi Desak Made Chita Budi Damayanti Desak Made Siwi Reva Aprilia Desy Cahyani Lari Dina Isana Dewi, Brigitta DWI RAMADHANI Dwi Ramadhani Febriyanthi, Putu Wina Fridayana Yudiaatmaja Gede Aditya Nareswara Gede Astutiyasa Gede Esa Putra Putra Gede Parma Gede Rendrawan Rendrawan Gresika, Putu Tirza I Gede Bobi Suryano I Gede Putra Nugraha I Gede Putu Suarmadi I Nengah Suarmanayasa I Wayan Bagia I Wayan Wahyu Indra Sari I Wayan Widiantara Ida Ayu Komang Putri Mayuni Devi Ida Bagus Putu Dhiratsaha Adi Putra Irwansyah, Rudi Kadek Deni Darmayani Kadek Deva Wardana Kadek Dwi Arisandi Kadek Restu Sidiarta Kadek Santi Rahayu Kadek, Kadek Agus Hendriawan Komang Krisna Heryanda Laksmi, Made Sri Lin, Yao Lu Ao Luh Putu Triyanti Ariestiana Dewi Luh Putu Triyanti Ariestiana Dewi M. Rudi Irwansyah Made Sri Laksmi Made Sri Rejeki Arthasari Made Suwandewi Made Wahyuni 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 Ni Putu Hertina Arisanti 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 Pratama, Ida Bagus Gede Yogi Wisma Putu Ayu Lalita Srivisakha Putu Eka Kusumayani Putu Gede Parma Putu Gede Parma Putu Indah Rahmawati Putu Nata Kusuma Putu Satcitanandadewi Putu Tirza Gresika Putu Widiastuti Putu Yudiadi Pranata Rahutama Atidira Rendrawan, Gede Rendrawan Sidiarta, Kadek Restu Suarmadi, I Gede Putu SUGITA, Wayan Telagawati , Ni Luh Wayan Sayang Varicela, Nesda Vidia Aulia Wayan Cipta Wendy, Komang Widiantara, I Wayan Widiastuti, Putu Yanti, Ni Putu Darma