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All Journal Linguistika Journal Communication Spectrum: Capturing New Perspectives in Communication Erudio: Journal of Educational Innovation WARTA Prosiding Seminar Nasional INDOCOMPAC Al Qalam: Jurnal Ilmiah Keagamaan dan Kemasyarakatan Jurnal Manajemen Dirgantara Enrichment : Journal of Management Community Empowerment Jurnal Pengabdian kepada Masyarakat Jurnal Pengabdian Masyarakat (ABDIRA) Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Jurnal Pijar MIPA Journal of Innovation Research and Knowledge Journal of Applied Sciences in Travel and Hospitality Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI E-Amal: Jurnal Pengabdian Kepada Masyarakat BJHTCR Jurnal Studi Perhotelan dan Pariwisata
Astina, Made Arya
Institut Pariwisata Dan Bisnis Internasional
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The value of bali's local wisdom on hotel employees in badung regency Astina, Made Arya
Journal of Business on Hospitality and Tourism Vol. 7 No. 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v7i3.286

Abstract

The island of Bali is famous as one of the most popular tourist destinations in the world. Thus, the development of Bali tourism from year to year is strongly influenced by various factors. Culture becomes an important factor for tourists choosing Bali as their preferred tourist destination. In order to support the tourism, the human resource also becoming the significant aspect that need to be taken into account. Given the importance of the role of human resources in the tourism sector, especially in the hospitality subsector, this study analyzed the value of Bali's local wisdom among star hotels in Badung regency. this study also wanted to find out how the phenomenon of local wisdom value in Bali, especially in Badung regency. Identification of the value of local Balinese wisdom is expected to gain contribution of ideas and thought in human resource development to the hospitality sub-sector in Bali in general, and Badung Regency in particular. Through literature studies and questionnaire consisted of  34 questions to measure the six cultural dimension such as Power Distance, Individualism vs. Collectivity, Masculinity vs. Femininity, Uncertainty Avoidance, Long-term orientation vs. Short-term orientation, and Indulgence vs. Restraint, the data then analysed through the VSM (value survey module) developed. The results shows that Badung regency’s star hotels’ employees have a culture with a high level of collectivism, shows a low power distance value, tend to have Feminine culture, have a culture with a relatively low level of Uncertainty Avoidance
Construction of Kedisan Pier to Increase Tourist Visits and Water Quality in Lake Batur, Bali Agustina, Arik; Aprinica, Ni Putu Isha; Muliadiasa, I Ketut; Astina, Made Arya
Jurnal Pijar Mipa Vol. 19 No. 1 (2024): January 2024
Publisher : Department of Mathematics and Science Education, Faculty of Teacher Training and Education, University of Mataram. Jurnal Pijar MIPA colaborates with Perkumpulan Pendidik IPA Indonesia Wilayah Nusa Tenggara Barat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/jpm.v19i1.6010

Abstract

Kedisan Pier gives a new feel of traveling in Batur, with a concept like a pier in South Korea, but also provides views of Lake Batur and Mount Batur simultaneously. Tourists not only visit restaurants, hot springs, hikes, and stay overnight but can also visit the Kedisan Pier Area. The increase in tourist visits influences the condition of water quality in Lake Batur. This study aims to determine the influence of the construction of Kedisan Pier on tourist visits and the quality of Lake Batur water. This study used a purposive sampling method; sampling was carried out at three points representing settlements and agriculture, water bodies/middle of lakes, and dock. The samples were tested for pH and temperature in the field and COD parameters in the laboratory. Furthermore, these three parameters are compared with Class 1 lake water quality standards in Government Regulation 22 of 2021. Based on the results, it is known that the pH and COD in the three locations exceed the class 1 water quality standard, which is 10 mg / L. pH in the range of 9.2 – 9.5. Increased COD concentration compared to the quality standard at point 1 by 127%; Point 2 is 82%, and Point 3 is 144%. Domestic activities cause the high pH and COD values at these three points—the highest COD value in the Kedisan Pier area. The construction of Kedisan Pier impacts the increasing number of tourists but also causes a decrease in Lake Batur's water quality. Based on this, human awareness is needed to increase tourism while maintaining the quality of waters for the future benefit of humans, flora, and fauna. In addition, further research needs to be carried out using other microbiological and chemical parameters to see the quality of Lake Batur waters.
The animo Timpag people in the development of tourism villages in Bali Sanjaya, I Wayan Kiki; Pradana, Gede Yoga Kharisma; Praminatih, I Gusti Ayu; Astina, Made Arya; Muliadiasa, I Ketut
Journal of Applied Sciences in Travel and Hospitality Vol. 7 No. 2 (2024): 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.v7i2.161-177

Abstract

The goal of this study is to identify possible areas for tourism development in Tabanan Regency, Bali namely in Timpag Village. In Tabanan, It’s a relatively new tourist destination. The success of other tourists villages in Bali seem to inspire the Timpag villagers to enhance their tourism potential. This research aims to reveal the factors that make Timpag villagers interested in building a tourist village and inventory the tourism potential. Therefore, the sample is those selected in Timpag village by purposive sampling. The research was conducted using qualitative methods. Data was gathered through observations and literature reviews. Each data set was analyzed using qualitative techniques. This research found that animo as a social interest is an important factor in the development of tourist villages. The research findings indicate that: First, the Timpag people are eager to develop the village’s tourism potential and have shown social solidarity by prioritizing the creation of tourist infrastructures. Many forms of tourism solidarity were not caused by the role of the pokdarwis. The tourism animo has become a huge internal factor for the Timpag people for their tourism village; Second, Timpag Village has potential for natural tourism, cultural tourism, ecotourism, and special interest tourism. It has developed based on capital and social commitment based on their tourism animo. Some of the tourism potential hasn’t developed optimally due to the lack of support from pokdarwis, resistance from some Timpag communities, and lack of local government assistance for tourism development in Timpag village. 
DAMPAK EKONOMI MANDALIKA SEBAGAI DESTINASI WISATA INTERNASIONAL DAN TANTANGAN KEBUTUHAN SDM TERAMPIL Made Arya Astina; Ketut Tri Budi Artani
Journal of Innovation Research and Knowledge Vol. 4 No. 7: Desember 2024
Publisher : Bajang Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53625/jirk.v4i7.9040

Abstract

The Province of West Nusa Tenggara (NTB) is one of Indonesia's top tourist destinations with great potential in the international tourism sector. The development of the Mandalika Special Economic Zone (Kawasan Ekonomi Khusus/KEK) as a priority tourist destination, supported by infrastructure projects such as the MotoGP Circuit, is expected to have a positive impact on the local economy. This research aims to analyze the extent of Mandalika's development impact on the local economy and to identify strategies for enhancing the skills of the local human resources (HR) in supporting economic growth. Using a descriptive qualitative approach, data were collected through interviews and observations with tourism business actors, academics, and local government representatives. The findings indicate that the Mandalika has both direct and indirect positive effects on the local economy, primarily through job creation and increased community income during international events. However, there is still a need to develop skilled human resources to improve the competitiveness and sustainability of tourism in the region. The proposed strategy includes continuous training involving academics, tourism entrepreneurs, associations, and local governments.
Pengaruh kualitas pelayanan pramusaji terhadap kepuasan tamu di ma joly restaurant, the sandi phala hotel kuta: The effect of quality of service service on guest satisfaction at ma joly restaurant, the sandi phala hotel kuta Juniantari, Putu Dewi; Astina, Made Arya; Aprinica, Ni Putu Isha
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 11 (2022): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v1i11.231

Abstract

Kepuasan tamu merupakan hal utama yang harus diperhatikan dan membutuhkan komitmen serta tanggung jawab dari manajemen dan karyawan (pramusaji) dengan memberikan pelayanan yang berkualitas, sehingga dapat menciptakan kepuasan tamu. Penelitian ini bertujuan untuk mengetahui seberapa besar pengaruh kualitas pelayanan pramusaji terhadap tingkat kepuasan tamu di Ma joly restaurant, The Sandi Phala Hotel Kuta. Populasi dalam penelitian ini adalah seluruh tamu yang berkunjung ke Ma Jolly Restaurant pada bulan Agustus- Desember 2020. Teknik sampling yang digunakan adalah Accidental sampling, dan diperoleh sampel sebanyak 30 tamu Ma Jolly Restaurant. Teknik analisis data yang digunakan dalam penelitian ini adalah teknik Analisis Regresi Linear sederhana. Hasil penelitian menunjukan bahwa kualitas pelayanan pramusaji (X) berpengaruh positif terhadap kepuasan tamu (Y) di Ma Jolly Restaurant. Untuk dapat meningkatkan kepuasan tamu maka pramusaji harus mempertahankan kualitas pelayanan yang diberikan agar tetap baik sehingga tamu akan puas terhadap pelayanan yang diberikan.
Strategi penjualan kamar ulaman eco retreat pada masa pandemi covid-19 Saputra, I Made Arya Yudha; Astina, Made Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.274

Abstract

Penelitian ini bertujuan unuk membahas bagaimana pihak Ulaman Eco Retreat dalam menjual kamar di masa pandemi covid-19. Pandemi covid-19 berdampak buruk bagi sektor pariwisata khususnya dibali yang mengakibatkan penurunan occupancy. Bedasarkan uraian tersebut maka penelitian ini merumuskan permasalahan berupa Bagaimana strategi penjualan kamar di Ulaman Eco Retreat di masa pandemi covid-19. Dalam pengumpulan data pada penelitian ini menggunakan cara wawancara, dokumentasi, dan observasi. Yaitu mengajukan pertanyaan secara langsung kepada pihak Ulaman Eco Retreat serta mengamati secara langsung bagaimana strategi penjualan kamar disana selama masa pandemi covid-19. Penelitian ini menggunakan teknik analisis deskriptif kualitatif yaitu menjelaskan secara rinci mengenai hasil wawancara yang di dapat serta keseluruhan data yang ditemui dengan teori yang digunakan yaitu analisis SWOT serta populasi dan sampel. Hasil dari penelitian yang didapat yaitu berupa strategi yang dilakukan Ulaman Eco Retreat dalam melakukan penjualan kamar di masa pandemi covid-19. Beberapa strategi yang dilakukan diantaranya melakukan promosi pada platform digital, serta promosi pada pihak agent yang telah bekerja sama. Selain itu hal yang dapat meningkatkan penjualan kamar yaitu desain interior yang unik berupa bangunan yang terbuat dari bambu. This study aims to discuss how Ulaman Eco Retreat sells rooms during the covid-19 pandemic. The COVID-19 pandemic has had a negative impact on the tourism sector, especially in Bali, resulting in a decrease in occupancy. Based on this description, this study formulates a problem in the form of how to sell rooms at Ulaman Eco Retreat during the covid-19 pandemic. In collecting data in this study using interviews, documentation, and observation. Namely asking questions directly to the Ulaman Eco Retreat and observing firsthand how the room sales strategy there during the covid-19 pandemic. This study uses a qualitative descriptive analysis technique that describes in detail the results of the interviews obtained and the overall data encountered with the theory used, namely SWOT analysis as well as population and samples. The results of the research obtained are in the form of a strategy carried out by Ulaman Eco Retreat in selling rooms during the covid-19 pandemic. Some of the strategies carried out include promoting on digital platforms, as well as promotions to agents who have collaborated. In addition, things that can increase room sales are unique interior designs in the form of buildings made of bamboo.
Pengaruh Rekrutmen, Kompetensi dan Pengembangan Karir Terhadap Kinerja Karyawan Sari, Ni Ketut Devina; Astina, Made Arya; Praminatih , Gusti Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 4 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i4.393

Abstract

Tujuan dalam penelitian ini adalah unrtuk mengetahui pengaruh rekrutmen , komptetensi dan pengembangan karir terhadap kinerja karyawan di Hotel Bali Mandira Beach Resort & Spa Legian. Penelitian ini dilakukan di Bali Mandira Beach Resort & SPA Legian, yaitu pada bulan Februari sampai dengan Juni 2021. Jenis penelitan adalah penelitian korelasional. Metode analisis data yang digunakan dalam penelitian ini adalah regresi linear berganda yang digunakan untuk mengetahui pengaruh Rekrutmen, Kompetensi dan Pengembangan Karir Terhadap Kinerja. Sampel digunakan sebanyak 40 orang karyawan dengan teknik sampling jenuh. Pengujian hipotesis penelitian menggunakan SPSS 25.0. Hasil penelitian ini menunjukkan Rekrutmen, Kompetensi dan pengembangan karir berpengaruh sangat signifikan (p<0,01) secara parsial terhadap Kinerja Karyawan Kemudian, Rekrutmen, Kompetensi dan Pengembangan karir berpengaruh sangat signifikan (p<0,01) secara simultan terhadap Kinerja Karyawan. Employees who are skilled in serving hotel guests according to their competence will improve the quality of service and performance of a hotel as a whole. This research was conducted at Bali Mandira Beach Resort & SPA Legian, from February to June 2021. The data analysis method used in this study was multiple linear regression which was used to determine the effect of Recruitment, Competence and Career Development on Performance by distributing questionnaires to The sample of 40 employees used as a saturated sampling technique. Testing the research hypothesis using SPSS 25.0. The results of this study indicate that recruitment, competence and career development have a very significant effect partially on employee performance, getting results of 0.000 < 0.01. Then, Recruitment, Competence and Development have a very significant effect simultaneously on Employee Performance getting the results 0.000 <0.001. It can be concluded that the results show that recruitment, competence and employee development affect employee performance. Employees can produce quality work that either matches or exceeds the standards set by the company.
Analisis Strategi Menu Engineering dalam Upaya Meningkatkan Pendapatan Restaurant Astina , Made Arya; Putra , Ida Bagus Wijaya Dharma; Arnawa , I Gusti Made Suka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 6 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i6.464

Abstract

Penelitian ini dilaksanakan untuk membantu pihak manajemen dalam mengevaluasi dan menganalisis menu a’la carte menggunakan metode menu engineering. Pihak manajemen belum menerapkankan analisis menu menggunakan metode tersebut, sehingga pendapatan kurang maksimal. Penelitian ini bertujuan untuk mengetahui klasifikasi menu, dan diikuti dengan strategi untuk menindak lanjuti menu dengan klasifikasi tersebut. Penelitian ini dilaksanakan di The Sayan House Restaurant yang dilaksanakan pada bulan Maret 2021 –Juni 2021, dengan menggunakan sales history dari bulan Desember 2020 – Februari 2021. Jenis penelitian ini adalah deskriptif kualitatif dan kuantitatif. Penelitian ini menggunakan sampel jenuh sebanyak 38 item menu. Data dikumpulkan dari wawancara dan studi dokumentasi, kemudian dianalisis menggunakan teknik analisis menu engineering, sehingga mendapatkan klasifikasi menu yaitu star, plow horse, puzzle, dan dog. Hasil penelitian menunjukkan dari 38 item menu yang dianalisis, 16 diantaranya dikategorikan star, 10 diantaranya dikategorikan plow horse, 5 diantaranya dikategorikan puzzle, dan 7 diantaranya dikategorikan dog. Berdasarkan hasil analisis tersebut dan menyikapi masing-masing klasifikasi menu, diperlukan strategi dan tindak lanjut untuk setiap klasifikasinya, serta melakukan evaluasi menu secara rutin oleh pihak manajemen The Sayan House Restaurant. This research was conducted to assist management in evaluating and analyzing a'la carte menu usingthe menu engineering method. The management has not implemented menu analysis using that method, so the revenue is less than maximum. This study aims to know the classification of the menu, and followed by a strategy to follow up the menu with that classification. This research was conducted at The Sayan House Restaurant conducted in March 2021 – June 2021, using sales history from December 2020 – February 2021. This type of research is descriptive qualitative and quantitative. The study used saturated samples of 38 menu items. The data is collected from interviews and documentation studies, then analyzed using engineering menu analysis techniques, to obtain menu classifications namely star, plow horse, puzzle, and dog. The results showed from 38 menu items analyzed, 16 of them were categorized as a star, 10 of them were categorized as a plow horse, 5 of them were categorized as a puzzles, and 7 of them were categorized as a dogs. Based on the results of the analysis and addressing each menu classification, strategy and follow-up for each classification are required, as well as conducting regular menu evaluations by the management of The Sayan House Restaurant.
Persepsi Wisatawan Domestik terhadap Penerapan Protokol Kesehatan Berbasis Chse pada Era New Normal Sari, Wulan; Astina, Made Arya; Lestari, Denok
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.703

Abstract

Demi meningkatkan kembali kepercayaan wisatawan akibat pandemi COVID-19, Protokol Cleanliness, Health, Safety & Environmental Sustainability (CHSE) disusun oleh Kementerian Pariwisata dan Ekonomi Kreatif (Kemenparekraf RI) di sektor pariwisata. Salah satu objek wisata yang sudah mendapatkan sertifikasi CHSE yaitu Pura Luhur Uluwatu. Studi ini memiliki tujuan dalam mengetahui bagaimanakah protokol kesehatan berbasis CHSE yang terdapat di objek wisata Pura Luhur Uluwatu dan bagaimanakah persepsi wisatawan domestik terhadap penerapan CHSE di objek wisata tersebut. Metode penelitian yaitu mix method (kuantitatif dan kualitatif) dan teknik pengumpulan data observasi, wawancara, kuesioner, studi kepustakaan dan dokumentasi. Kuesioner dilakukan menggunakan teknik accidental sampling. Hasil penelitian menunjukkan pada segi cleanliness adanya imbauan mengenai kebersihan, ketersediaan sarana cuci tangan dan hand sanitzer, kamar mandi yang bersih dan pemantauan dan evaluasi penerapan aturan kebersihan. Segi health yaitu aturan suhu tubuh bagi wisatawan untuk masuk, sirkulasi udara yang baik, penggunaan APD petugas,pelayanan reservasi daring maupun pembayaran non tunai. Segi safety adanya informasi mengenai mekanisme keselamatan diri dari bencana alam, peta titik kumpul, rute evakuasi, ketersediaan kotak P3K, alat pemadam kebakaran dan lainnya. Segi environmental sustainability adanya aturan pemilahan sampah, efesiensi pemanfaatan air, perlengkapan ramah lingkungan dan kondisi lingkungan yang asri dan nyaman. Selanjutnya persepsi wisatawan domestic terhadap penerapan protokol kesehatan berbasis CHSE di objek wisata Pura Luhur Uluwatu pada era new normal sudah termasuk sangat baik. Diketahui bahwa persepsi yang paling baik adalah persepsi terhadap environmental sustainability (kelestarian lingkungan). Selanjutnya adalah persepsi terhadap cleanlines(kebersihan). Pada urutan ketiga adalah persepsi terhadap safety (keamanan) dan yang terakhir adalah persepsi terhadap health (kesehatan). In order to regain tourist’s trust caused by the COVID-19 pandemic, the Ministry of Tourism and Creative Economy has organize a Cleanliness, Health, Safety and Envionrmental Sustainability (CHSE) Protocol in tourism sector. This research wanted to find out how the CHSE based health protocol contained and how the perception of tourists domestic to the implementation of CHSE in Uluwatu temple in the new normal era. The research method is a mix method (quantitative and qualitative) with observation, interviews, questionnaires, literature study and docummentation. The questionnaire conducted using accidental sampling technique. The results showed that in terms of cleanliness there were reminder regarding cleanliness, hand washing facilities and hand sanitzers, clean bathrooms and monitoring, evaluation of the hygiene rules. In terms of health, body temperature rules for tourists to enter, good air circulation, use of PPE by officers, online reservation services and non-cash payments. In terms of safety, information on the mechanism of self-rescue from natural disasters, maps of gathering point locations, evacuation routes, availability of first aid kits, fire extinguishers and others. In terms of environmental sustainability, segregating waste, efficient use of water, environmentally friendly equipment and comfortable environmental conditions. Furthermore, the perception of domestic tourists towards the application of CHSE-based health protocols in Uluwatu temple in the new normal era are very good. The best perception is the perception of environmental sustainability. Next is the perception of cleanlines. Next is the perception of safety and the last is the perception of health.
Penerapan Standard Operating Procedure Room Service Yudistira, I Gusti Ngurah Bagas; Astina, Made Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.707

Abstract

Room service adalah sistem pelayanan terhadap tamu hotel dimana makanan dan minuman yang di pesan diantarkan dan dinikmati di dalam kamar. Dalam meningkat sebuah kualitas pelayanan, Standard Operating Procedure (SOP) sangat dibutuhkan sebagai penunjang dalam berjalanannya sistem pelayanan Room Service. Dalam penelitian ini, berfokus pada penerapan Standard Operating Procedure (SOP) pelayanan Room Service di Mandapa A Ritz-Carlton Reserve. Tujuan dari penelitian ini adalah mengetahui hambatan apa saja yang terjadi selama pelayanan Room Service dan untuk mengetahui penerapan Standard Operating Procedure (SOP) di Mandapa A Ritz-Carlton Reserve. Penelitian ini menggunakan data primer dan sekunder melalui obervasi dan wawancara. Data dikumpulkan dengan melakukan observasi kepada 5 orang staff di In Villa Dining mengenai Standard Operating Procedure (SOP) di Mandapa A Ritz-Carlton Reserve. Berdasarkan hasil observasi yang sudah dilakukan, terdapat 2 Standard Operating Procedure, yaitu Standard Operating Procedure Telephone Service Assistance (TSA) yang memiliki 31 instruksi kerja dan Standard Operating Procedure Entering Guest’s Villa yang memiliki 16 instruksi kerja. Pada Standard Operating Procedure Telephone Service Assistance terdapat 29 instruksi kerja yang selalu dilaksanakan, dan 2 instruksi kerja yang tidak selalu dilaksanakan. Sedangkan Standard Operating Procedure Entering Guest’s Villa terdapat 15 instruksi kerja yang selalu dilaksanakan, dan 1 instruksi kerja yang tidak pernah dijalankan. Room service is a service system for hotel guests where food and drinks ordered are delivered and enjoyed in the room. In improving the quality of service, Standard Operating Procedure (SOP) is needed as a support in the running of the Room Service service system. In this study, focusing on the implementation of the Standard Operating Procedure (SOP) for Room Service services at Mandapa A Ritz-Carlton Reserve. The purpose of this study is to find out what obstacles occur during Room Service services and to find out the implementation of the Standard Operating Procedure (SOP) at Mandapa A Ritz-Carlton Reserve. This study uses primary and secondary data through observation and interviews. Data was collected by observing 5 staff at In Villa Dining regarding the Standard Operating Procedure (SOP) at Mandapa A Ritz-Carlton Reserve. Based on the results of observations that have been made, there are 2 Standard Operating Procedures, namely Standard Operating Procedure Telephone Service Assistance (TSA) which has 31 work instructions and Standard Operating Procedure Entering Guest's Villa which has 16 work instructions. In the Telephone Service Assistance Standard Operating Procedure, there are 29 work instructions that are always carried out, and 2 work instructions that are not always carried out. Meanwhile, the Standard Operating Procedure for Entering Guest's Villa contains 15 work instructions that are always carried out, and 1 work instruction that is never executed.
Co-Authors -, Ni Made Dwi Wulan setyawati Alam , Helmy Syakh Alam, Helmy Syakh Amir, Firlie Lanovia Anak Agung Gede Wijaya Arik Agustina Arini, Ni Nyoman Arnawa , I Gusti Made Suka Artani , Ketut Tri Budi Arun Suwi Arianty, A.A. Ayu Asmawih Asmawih Benedict, Maverick Paulus Calvin Valentino Moehianto Darma Putra , I Nyoman Denok Lestari Eka Sudarmawan, I Wayan Gede Eka Wahyu, Gede Eka Gede Yoga Kharisma Pradana Gede Yoga Kharisma Pradana GUSTI AYU PRAMINATIH Helmy Syakh Alam Hum, M. I Gusti Ayu Eka Suwintari I Gusti Ayu Praminatih I Ketut Muliadiasa I Ketut Muliadiasa I Ketut, Sutapa I Made Hadi Purnantara I Nengah Subadra I Nyoman Sudiarta I Nyoman Sudiarta I Wayan Diana Putra Adnyana I Wayan Eka Sudarmawan I Wayan Eka Sudarmawan I Wayan Kiki Sanjaya I Wayan Kiki Sanjaya Ida Bagus Nyoman Krisna Prawira Yuda Indra Galih Setia Wati Juniantari, Putu Dewi Kadek Ayu Ekasani Ketut Tri Budi Artani Ketut Tri Budi Artani Ketut Tri Budi Artani Ketut, Ketut Linda Yupita Luh Eka Susanti Mita Purnamasari Muliadiasa, I Ketut Muliadiasa, Ketut Ni Luh Gde Sari Dewi Astuti Ni Made Rinayanthi Ni Nyoman Arini Ni Putu Isha Aprinica Ni Putu Putri Widyaningsih Ni Wayan Rena Mariani Parwati, Komang Shanty Muni Pramana, Ngakan Putu Agung Tresna Praminatih , Gusti Ayu Praminatih, I Gusti Ayu Pramudito, Sabrina Jocelyne Pratama, I Nengah Yoga Putra , Ida Bagus Wijaya Dharma Putu Sabda Jayendra Sanjaya, I Wayan Kiki Saputra, I Made Arya Yudha Sari, Ni Ketut Devina Subadra, I Nengah Sudarmawan, I Wayan Eka Sudjana, I Made Suradnyana, I Kadek Lugra TATI NURHAYATI Utik Kuntariati Wati, Indra Galih Setia Widyaningsih, Ni Putu Putri Wulan Sari, Wulan Yudistira, I Gusti Ngurah Bagas