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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

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.

Biaya Promosi dan Tarif Kamar terhadap Pendapatan Kamar di Hotel THE HAVEN Bali Seminyak Laurentzia Aureola Octavina Wibowo; I Ketut Sutapa; I Made Gede Darma Susila
Journal Research of Management Vol. 5 No. 2 (2024): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jarma.2024.5216

The study aims to determine the effect (1) promotional fees on room revenue at The Haven Bali Seminyak Hotel (2) room rates on room revenue at The Haven Bali Seminyak Hotel, (3) promotional fees and room rates on room revenue at The Haven Bali Seminyak Hotel, (4) how big the promotional fees and room rates on room revenue at The Haven Bali Seminyak Hotel. This study used secondary data in the form of promotional fees, room rates, and room revenue that earned from 2018 until 2022. This research is using a quantitative approach. Collecting data using interview and documentation. The sample in this study amounted to 60 data used time series data appointed by 2018 January until December 2022. Data analysis used multiple linear regression. The results of the study found that (1) Promotional fees has a positive and significant effect on room revenue, the value of sig. 0,000 < 0,005 indicates that H0 is rejected and Ha is accepted. (2) Room rates has a negative effect on room revenue, the value of sig. 0,831 < 0,005 indicates that H0 is accepted and Ha is rejected. (3) Promotional fees and Room rates together has a positive and significant influence on purchasing decisions. The simultaneous contribution or contribution of Promotional Fees and Room Rates variables to room revenue decisions is 71.9% while 29.1% is determined by other variables not examined in this study.

Motivasi Memediasi Pengaruh Gaya Kepemimpinan Terhadap Kinerja Pegawai Aparatur Sipil Negara Pada Badan Pengelola Keuangan Dan Aset Daerah Kabupaten Badung Ni Putu Agustiani; I Ketut Sutapa; I Wayan Agus Anggayana; Ni ketut Dewi Irwanti
Jurnal Ilmiah Vastuwidya Vol. 8 No. 2 (2025): Jurnal Ilmiah Vastuwidya
Publisher : Universitas Mahendradatta

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

Penelitian ini bertujuan mengetahui motivasi memediasi pengaruh gaya kepemimpinan terhadap kinerja pegawai aparatur sipil negara badan pengelola keuangan dan aset daerah Kabupaten Badung. Analisis statistik inferensial dilakukan dengan uji hipotesis menggunakan Path Analysis dan uji sobel untuk mengetahui pengaruh langsung maupun tidak langsung antar variabel yang diteliti. Hasil penelitian menunjukkan 1) gaya kepemimpinan berpengaruh positif dan signifikan terhadap motivasi sebesar 0,356 dengan nilai sig. 0,009 2) gaya kepemimpinan berpengaruh negatif dan tidak signifikan terhadap kinerja sebesar -0,194 dengan nilai sig. 0,161 3) motivasi berpengaruh positif dan signifikan terhadap kinerja sebesar 0,477 dengan nilai sig.0,001 4) motivasi mampu memediasi pengaruh gaya kepemimpinan terhadap kinerja dengan nilai t hitung 1,696 > t tabel 1,670.

Digital Pathways to MICE Competitiveness in Bali: Social-Media Affordances, Omnichannel Integration, and Destination Image Pondang Polikarpus Nainggolan; I Ketut Sutapa; I Nengah Subadra; Luh Komang Candra Dewi
Journal of Applied Sciences in Travel and Hospitality Vol. 9 No. 1 (2026): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v9i1.11-26

This study investigates how Social-Media Affordance Quality (SMAQ) and Omnichannel Integration Quality (OCIQ) shape Bali’s MICE destination image (DI-MICE) and perceived MICE destination competitiveness (PMDC), and whether these effects differ between first-time and repeat international visitors. Data were collected through purposive intercept surveys at MICE-related hotels, venues, and attractions in Bali, targeting international visitors who had interacted with Bali’s official MICE digital channels. A quantitative cross-sectional design was applied to 300 valid responses and analyzed using PLS-SEM (SmartPLS 4). The results show that SMAQ and OCIQ significantly enhance destination image and perceived competitiveness, with destination image acting as a key mediator. Multi-group analysis reveals that first-time visitors rely more strongly on social-media affordances, whereas repeat visitors respond more to seamless omnichannel integration. Once an image is formed, both groups evaluate competitiveness similarly. These findings position digital affordances and omni-channel integration as strategic signals of professional capability, offering practical guidance for MICE destination managers in Bali and comparable emerging destinations.

Pengaruh Inovasi Menu Produk Pastry dan Layanan Breakfast terhadap Kepuasan Tamu di Hotel Indigo Seminyak Bali I Gede Agustin Anggara Putra; Desak Made Purnama Dewi; I Ketut Sutapa
JURNAL EKONOMI BISNIS DAN MANAJEMEN Vol. 4 No. 2 (2026): April : JURNAL EKONOMI BISNIS DAN MANAJEMEN
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jise.v4i2.1751

This study analyzes the effect of pastry menu innovation and breakfast service on guest satisfaction at Hotel Indigo Seminyak Bali. The increasing competition in the hospitality industry requires hotels to continuously improve service quality and guest experience. Menu innovation and breakfast service are key factors that directly influence guest satisfaction, particularly through the overall dining experience during guests’ stay. This research used a quantitative descriptive approach with data collected through questionnaires, observation, and documentation from 120 respondents selected using purposive sampling. The data were analyzed using validity and reliability tests, classical assumption tests, multiple linear regression, t-test, and F-test with SPSS version 26. The results show that menu innovation has a positive and significant effect on guest satisfaction (p < 0.05). Breakfast service also has a positive and significant effect on guest satisfaction (p < 0.05). Simultaneously, both variables significantly influence guest satisfaction (F = 41.701). Among the two variables, breakfast service is the most dominant factor affecting guest satisfaction. These findings indicate that improving menu innovation and breakfast service can enhance guest satisfaction and strengthen competitiveness in the hospitality industry.

Pengaruh Inovasi Menu Produk Pastry dan Layanan Breakfast terhadap Kepuasan Tamu di Hotel Indigo Seminyak Bali I Gede Agustin Anggara Putra; Desak Made Purnama Dewi; I Ketut Sutapa
JURNAL EKONOMI BISNIS DAN MANAJEMEN Vol. 4 No. 2 (2026): April : JURNAL EKONOMI BISNIS DAN MANAJEMEN
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jise.v4i2.1751

This study analyzes the effect of pastry menu innovation and breakfast service on guest satisfaction at Hotel Indigo Seminyak Bali. The increasing competition in the hospitality industry requires hotels to continuously improve service quality and guest experience. Menu innovation and breakfast service are key factors that directly influence guest satisfaction, particularly through the overall dining experience during guests’ stay. This research used a quantitative descriptive approach with data collected through questionnaires, observation, and documentation from 120 respondents selected using purposive sampling. The data were analyzed using validity and reliability tests, classical assumption tests, multiple linear regression, t-test, and F-test with SPSS version 26. The results show that menu innovation has a positive and significant effect on guest satisfaction (p < 0.05). Breakfast service also has a positive and significant effect on guest satisfaction (p < 0.05). Simultaneously, both variables significantly influence guest satisfaction (F = 41.701). Among the two variables, breakfast service is the most dominant factor affecting guest satisfaction. These findings indicate that improving menu innovation and breakfast service can enhance guest satisfaction and strengthen competitiveness in the hospitality industry.

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