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All Journal Jurnal Kajian Bali International Journal of Social Science and Business Forum Manajemen Journal of Tourism and Interdiciplinary Studies Journal Research of Management Journal of Business on Hospitality and Tourism Jurnal Mosaik Hospitaliti
I Ketut Sutapa
Universitas Triatma Mulya
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Languange, Linguistic, Communication & Media Social Sciences

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STRATEGI PENGEMBANGAN WISATA PANTAI YEH GANGGA MENJADI PRODUK WISATA BERDAYA SAING DI KABUPATEN TABANAN BALI I Made Bayu Wisnawa; I Ketut Sutapa; I Gusti Agung Bagus Widiantara
Forum Manajemen Vol 14 No 1 (2016): Jurnal STIMI Vol. 14 No. 1 - 2016
Publisher : STIMI Handayani Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61938/fm.v14i1.127

Abstract

This research has a specific purpose: (i) determine the potential ofcoastal area can be developed as a tourism product, (ii) Knowing constraints arefaced in developing the tourism potential, and (iii) determine strategies that can beused in developing the tourism potential of the coast as a creative tourism productsYeh Gangga Beach, Sudimara village, Tabanan Bali. The general objective to beachieved is to improve the performance of the tourism sector in the welfare ofsociety Tabanan through sustainable tourism development by developing creativepotential.. The research found that (i) Yeh Gangga Beach has some potential creativityattraction, such as: art market, handycraft,video and photography, music and artperformance, scenery, and accomodation; (ii) The main problems encounteredare (i) Most strategic land has been switched ownership to investors. The strategyshould be applied is (i) Maintain Yeh Gangga Beach as tourist attraction developedTabanan through local regulations, (ii) increasing public awareness of tourism. Theimplications are (i) theoretically enriching literature of sustainability in tourismcoastal area, (ii) practically could enhance the government to develop coastaltourism in Tabanan Bali.
Pengaruh Kualitas Pelayanan, Harga, Dan Lokasi Terhadap Kepuasan Pelanggan Di Flame Bar Seminyak Badung Kadek Arcana; I Ketut Sutapa; I Wayan Kartimin
Jurnal Mosaik Hospitaliti Vol. 5 No. 1 (2023): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2023.518

Abstract

This study aims to determine the effect of service quality, price, location on  customer satisfaction. The population in this study were Flame Bar Seminyak Badung customers with a sample of 100 respondents. The data analysis technique used in this study is multiple linear regression. Based on the results of the study it can be seen that the quality of services has a positive and significant effect on customer satisfaction, price has a significant positive effect on customer satisfaction, location has a positive effect significantly to customer satisfaction, service quality, price, location has a positive and significant effect on customer satisfaction, the magnitude of the influence of service quality, price, location on customer satisfaction is 65.9% and the service quality variable has a more dominant influence on customer satisfaction. Suggestions that can be given by researchers are Flame Bar Seminyak Badung is expected to provide training to employees, make competitive price policies, make signboards or directions that can be seen clearly from a far.
Pengaruh Kualitas Makanan Dan Kualitas Pelayanan Terhadap Kepuasan Pelanggan Di Moka Restoran Pada Astagina Resort Villa And Spa, Legian Bali Yuliana Devila Hanung; I Ketut Sutapa; Desak Made Purnama Dewi
Jurnal Mosaik Hospitaliti Vol. 5 No. 1 (2023): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2023.519

Abstract

In businesses engaged in the service sector, customer satisfaction is the most important thing to maintain, which will certainly have a very good impact on the business going forward. This is the main background of the research entitled "The Influence of Food Quality and Service Quality on Customer Satisfaction at Moka Restaurant at Astagina Resort Villa and Spa, Legian Bali". The purpose of this study was to determine the partial and simultaneous effect of food quality and service quality on customer satisfaction, to find out how much influence food quality and service quality have on customer satisfaction, and to find out which variables have more influence on customer satisfaction at Moka Restaurant in Astagina Resort Villa and Spa, Legian Bali. This study uses a type of quantitative research, the type of data used is quantitative and qualitative. Data collection techniques used in this study were observation, interviews, documentation and questionnaires. There are 95 samples used in this study. The data analysis technique used in this research is quantitative descriptive analysis with the help of the SPSS tool. The results showed that food quality had a positive effect on customer satisfaction. Service quality has a positive effect on customer satisfaction. Food quality and service quality have a simultaneous effect on customer satisfaction. Suggestions for Moka Restaurant to pay more attention to food quality, maintain service quality and customer satisfaction. And this research is expected to be a literature review in further research.
Co-Authors Apitha Zahra Esha Saviera Desak Made Purnama Dewi Erna Wiles I Gusti Agung Bagus Widiantara I Made Bayu Wisnawa I Made Dedi Adi Pratama I Putu Andreas Adi Astawa I Wayan Kartimin Kadek Arcana Ni Luh Ayu Sara Pertiwi Ni Luh Ayu Sumaria Dewi Ni Luh Gede Eka Wintari Ni Luh Putu Agustini Karta Ni Made Ary Widiastini Ni Made Christine Dwiyanti Ni Made Manik Prasanthi Bendesa Ni Wayan Mekarini Putu Agus Prayogi Yuliana Devila Hanung