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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 International Journal of Social Science 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 Sinov : Media Informasi Penelitian Kabupaten Semarang
Astina, Made Arya
Institut Pariwisata Dan Bisnis Internasional
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Pengaruh Kualitas dan Harga Makanan terhadap Kepuasan Tamu Benedict, Maverick Paulus; Astina, Made Arya; Sudiarta, I Nyoman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.955

Abstract

Seiring dibukanya penerbangan internasional, berbagai usaha pariwisata mulai terlihat bergeliat. Hotel dan restoran merupakan usaha pariwisata yang terlihat jelas kebangkitannya setelah sekian lama harus berjuang bertahan hidup selama pandemi yang lalu. Begitu banyaknya usaha pariwisata yang bermunculan merespon kondisi yang mulai membaik ini sehingga menimbulkan persaingan yang kian sengit. Maka dari itu, guna menghadapi keadaan tersebut, pengusaha harus dapat mengambil keputusan yang cepat dan tanggap agar usaha yang diciptakannya dapat berjalan dengan baik. Tujuan dari penelitian ini adalah untuk menganalisis pengaruh kualitas dan harga makanan terhadap kepuasaan pelanggan yang ada di Restoran Karang, Holiday Inn Bali Sanur. Metode penelitiian yang dipakai adalah pendekatan kuantitatif berbentuk penelitian lapangan dengan teknik pengumpulan data yang dipakai yaitu kuesioner dan dokumentasi, serta menggunakan teknik pengambilan sampel kuota sampling. Hasil penelitian memaparkan bahwa kualitas makanan berdampak negatif dan signifikan pada kepuasan tamu, sedangkan harga berdampak positif dan signifikan pada tingkat kepuasan tamu. Pada penelitian ini variabel kualitas makanan dan harga pada kepuasan tamu memiliki kontribusi sebesar 18% sedangkan sisanya 82% dijelaskan oleh variabel lain yang tidak diteliti di dalam model kepuasan tamu di Restoran Karang, Holiday Inn Bali Sanur. As international flights opened, tourist ventures began to look up. Hotels and restaurants are clearly seen as a tourist enterprise in their wake after such a long struggle to survive the last pandemic. The sheer number of tourist businesses that have sprung up to respond to this emerging condition has led to more competition. Thus, in order to cope with such circumstances and circumstances, a businessman must be able and quick and resourceful in making decisions so that his established efforts can thrive. The purpose of this study is to analyze the impact of quality and price on the customers' satisfaction at the Karang Restaurant, Holiday Inn Bali Sanur. The method of research used is a quantifiable, field-based approach with data collection techniques of questionnaires and documenting, and using sampling sampling samples samples sampling samples. Studies have shown that the quality of food has a negative and significant impact on guest satisfaction, while prices have a positive and significant impact on the level of guest satisfaction. In this study variables of food quality and price for guest satisfaction have an 18% contribution while the rest is 82% explained by other unstudied variables in the guest satisfaction model at the Karang Restaurant, Holiday Inn Bali Sanur.
Pengaruh Gaji dan Lingkungan Kerja terhadap Kinerja Karyawan Pramana, Ngakan Putu Agung Tresna; Astina, Made Arya; Wahyu, Gede Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.956

Abstract

Pariwisata merupakan salah satu sektor yang cukup penting dalam perekonomian sebagian masyarakat Indonesia, khususnya di Bali. Pariwisata Bali saat ini masih belum sepenuhnya pulih karena dampak pandemi covid yang lalu. Pandemi Covid-19 berdampak secara langsung kepada perekonomian masyarakat Bali yang banyak kehilangan pekerjaan. Fenomena yang terjadi di hotel Nandini Jungle Resort & Spa adalah banyak karyawan yang bekerja di sini mengeluh tentang gaji yang diberikan dan lingkungan kerja yang tidak sesuai untuk bekerja. Penelitian ini bertujuan untuk mengetahui pengaruh Gaji dan Lingkungan Kerja terhadap Kinerja Karyawan di Nandini Jungle Resort & Spa. Penelitian ini dilakukan pada bulan Februari – Mei tahun 2023. Metode penelitian yang digunakan adalah pendekatan kuantitatif dengan teknik pengumpulan data menggunakan alat penelitian berupa kuesioner dengan teknik rumus slovin dan mendapatkan 55 responden. Hasil penelitian menunjukan bahwa terdapat pengaruh positif dan signifikan secara parsial antara gaji terhadap kinerja karyawan, terdapat pengaruh positif dan signifikan antara lingkungan kerja terhadap kinerja karyawan dan terdapat pengaruh positif dan signikan secara simultan antara gaji dan lingkungan kerja terhadap kinerja karyawan di Nandini Jungle Resort & Spa. Tourism is one sector that is quite important in the economy of some Indonesian people, especially in Bali. Bali tourism is currently still not fully recovered due to the impact of the last covid pandemic. The Covid-19 pandemic has had a direct impact on the economy of the Balinese people who have lost a lot of jobs. The phenomenon that occurs at the Nandini Jungle Resort & Spa hotel is that many employees who work here complain about the salary they are given and the work environment that is not suitable for work. This study aims to determine the effect of salary and work environment on employee performance at Nandini Jungle Resort & Spa. This research was conducted in February - May 2023. The research method used was a quantitative approach with data collection techniques using a research tool in the form of a questionnaire using the slovin formula technique and obtaining 55 respondents. The results showed that there was a partial positive and significant influence between salary on employee performance, there was a positive and significant influence between work environment on employee performance, and there was a positive and significant simultaneous influence between salary and work environment on employee performance at Nandini Jungle Resort & Spa.
Pengaruh Harga Dan Kualitas Layanan Terhadap Kepuasan Tamu Pada Lereng Agung Restaurant Pratama, I Nengah Yoga; Made Arya Astina; Ni Luh Gde Sari Dewi Astuti
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i5.1016

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh harga dan kualitas layanan secara parsial dan simultan terhadap kepuasan tamu di Lereng Agung Restaurant. Lokasi penelitian ini di Lereng Agung Restaurant. Populasi dalam penelitian ini iadalah pengunjung yang makan dan minum di Lereng Agung Restaurant. Sampel yang digunakan dalam penelitian ini sebanyak 80 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Anaisis Regresi Linier Berganda, Uji Koefisien Determinasi, Uji F dan Uji t. Dari hasil penelitian dapat dilihat bahwa secara simultan harga dan kualitas layanan berpengaruh signfikan terhadap kepuasan tamu, harga berpengaruh positif signifikan terhadap kepuasan tamu, kualitas layanan berpengaruh positif signifikan terhadap kepuasan tamu. Besarnya pengaruh harga dan kualitas layanan terhadap kepuasan tamu adalah 60%. Saran yang dapat diberikan peneliti adalah Lereng Agung Restaurant hendaknya membuat kebijakan harga yang sesuai dengan produk yang ditawarkan, meningkatkan kebersihan pada Restaurant, dengan selalu membersihkan Restaurant sebelum buka dan sesudah tutup dan selalu memberikan makanan dan minuman yang berkualitas, dengan cita rasa yang enak.
Pengaruh Kualitas Pelayanan dan Fasilitas terhadap Kepuasan Pelanggan di Koral Restaurant The Apurva Kempinski Calvin Valentino Moehianto; Made Arya Astina; Ni Made Rinayanthi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 8 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i8.1065

Abstract

Mencapai kepuasan tamu merupakan suatu tujuan utama bagi perusahaan. Untuk mencapai kepuasan pelanggan, perusahaan juga harus menyediakan kualitas pelayanan dan fasilitas yang baik kepada tamu. Namun, tidak jarang perusahaan masih banyak mengalami masalah- masalah dengan hal tersebut. Penelitian ini bertujuan untuk menjelaskan pengaruh fasilitas dan kualitas layanan terhadap kepuasan tamu di Restoran Koral The Apurva Kempinski. Lokasi penelitian di Koral Restoran The Apurva Kempinski yang dilakukan April 2023. Teknik penelitian yang digunakan adalah metode penelitian kuantitatif. Pada penelitian ini menggunakan metode sampling kuota dengan mengambil sampel sebanyak 60 responden. Metode analisis data yang digunakan dalam penelitian ini adalah analisis instrumen penelitian yang terdiri dari uji validitas, uji reliabilitas, uji analisis regresi linier berganda dan uji asumsi klasik. Hasil penelitian menunjukan bahwa kualitas pelayanan dan fasilitas secara simultan berpengaruh positif signifikan terhadap kepuasan tamu, kualitas layanan berpengaruh positif signifikan secara parsial terhadap kepuasan tamu, dan fasilitas berpengaruh positif signifikan secara parsial terhadap kepuasan pelanggan. Besarnya pengaruh fasilitas dan kualitas layanan terhadap kepuasan pelanggan adalah 23,9%. Dari penelitian ini disarankan dalam meningkatkan kepuasan pelanggan diharapkan lebih memperhatikan kualitas pelayaan yang diberikan, dengan melakukan pelatihan secara berkala, sehingga ada peningkatan dari kualitaas pelayanan yang diberikan kepada tamu. Selain itu, pihak Koral Restoran hendaknya selalu merawat dan meningkatkan fasilitas yang ada agar memaksimalkan kepuasan pelanggan Achieving guest satisfaction is a main goal for the company. To achieve guest satisfaction, companies must also provide good service quality and facilities to guests. However, many companies still experience many problems with this. This study aims to explain the effect of service quality and facilities on guest satisfaction at the Koral Restaurant The Apurva Kempinski. The research location was at the Koral Restaurant The Apurva Kempinski which was conducted at April 2023. The research technique used was a quantitative research method. In this study using the quota sampling method by taking a sample of 62 respondents. The data analysis method used in this study is the analysis of research instruments consisting of validity test, reliability test, multiple linear regression analysis test and classical assumption test. The results showed that service quality and facilities simultaneously had a significant positive effect on guest satisfaction, service quality had a partially significant positive effect on guest satisfaction, and facilities had a partially significant positive effect on guest satisfaction. The magnitude of the influence of service quality and facilities on guest satisfaction is 29,3%. From this research it is suggested that in increasing guest satisfaction it is expected to pay more attention to the service quality provided, by conduct a regular training, so there will be improvement in the service quality to the guest. In addition, the Koral Restaurant should always maintain and improve the facility to achieve maximum guest satisfaction.
The animo Timpag people in the development of tourism villages in Bali I Wayan Kiki Sanjaya; Gede Yoga Kharisma Pradana; I Gusti Ayu Praminatih; Made Arya Astina; I Ketut Muliadiasa
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. 
DIGITAL TRANSFORMATION OF BALI TOURISM HUMAN RESOURCES TOWARDS A KNOWLEDGE-BASED ECONOMY Made Arya Astina; I Wayan Eka Sudarmawan
International Journal of Social Science Vol. 6 No. 1 (2026): June 2026
Publisher : Bajang Institute

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

Abstract

Digital transformation has driven a paradigm shift in the tourism industry towards a knowledge-based economy that places knowledge, competence, and innovation as the main source of value creation. This study aims to analyze the influence of digital transformation on the realization of a knowledge-based economy through the role of human capital, digital competence, knowledge management, and dynamic capabilities in the Bali tourism industry. The study used a quantitative approach with an explanatory research design on 240 respondents from various subsectors of the tourism industry in Bali. Data were analyzed using Structural Equation Modeling–Partial Least Squares (SEM-PLS). The results of the study show that digital transformation has a positive effect on strengthening human capital, which further improves digital competence, strengthens knowledge management, builds dynamic capabilities, and ultimately encourages the realization of a knowledge-based economy. This research confirms that the success of digital transformation is not only determined by technology adoption, but also by the ability of organizations to develop competencies, manage knowledge, and build adaptive capabilities as a source of sustainable competitive advantage. These findings provide a theoretical contribution through the development of an integrative model that connects digital transformation, human capital, digital competence, knowledge management, dynamic capabilities, and knowledge-based economy in the context of the tourism industry
EVALUASI DAMPAK IMPLEMENTASI SUSTAINABLE HRM TERHADAP KINERJA ORGANISASI DAN KEBERLANJUTAN LINGKUNGAN DI INDUSTRI PARIWISATA BALI Made Arya Astina; I Ketut Muliadiasa; Kadek Wira Adi Saputra; I Wayan Kiki Sanjaya
Journal of Innovation Research and Knowledge Vol. 5 No. 7 (2025): Desember 2025
Publisher : Bajang Institute

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

Abstract

Penelitian ini bertujuan untuk mengevaluasi dampak implementasi Sustainable Human Resource Management (S-HRM) terhadap kinerja organisasi dan keberlanjutan lingkungan pada industri pariwisata di Bali. Dengan menggunakan pendekatan kuantitatif eksplanatori, penelitian ini melibatkan manajer SDM, supervisor, dan kepala departemen hotel sebagai responden untuk menilai sejauh mana praktik S-HRM diterapkan dan berpengaruh terhadap indikator kinerja organisasi, seperti produktivitas, efisiensi operasional, serta stabilitas tenaga kerja. Hasil penelitian menunjukkan bahwa praktik S-HRM, termasuk rekrutmen hijau, pelatihan green skills, program kesejahteraan karyawan, dan penerapan perilaku ramah lingkungan, berpengaruh positif terhadap peningkatan kinerja organisasi. Selain itu, S-HRM juga berkontribusi signifikan terhadap keberlanjutan lingkungan melalui upaya pengurangan limbah, efisiensi energi, serta peningkatan kesadaran ekologis karyawan. Kinerja organisasi terbukti memediasi hubungan antara S-HRM dan keberlanjutan lingkungan, menunjukkan bahwa organisasi dengan kinerja lebih baik memiliki kapasitas lebih kuat dalam menerapkan praktik-praktik keberlanjutan. Temuan ini menegaskan pentingnya integrasi strategi S-HRM dalam pengelolaan SDM perhotelan untuk memastikan keberhasilan jangka panjang sekaligus mendukung pariwisata berkelanjutan di Bali.
PELATIHAN VIDEO PEMBELAJARAN BAGI INSTRUKTUR SEKOLAH PERHOTELAN BALI DAN GURU SMK DUTA BANGSA Ni Made Dwi Wulan setyawati -; I Wayan Eka Sudarmawan; Made Arya Astina
Sewagati Vol. 4 No. 1 (2025): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v4i1.4823

Abstract

This article presents the results of community service activities conducted by the authors' team due to the need for digital-based learning media to respond to the learning needs of Gen Z students. This activity aims to enhance the competencies of instructors and teacher in creating educational videos using the CapCut application. The activity was held at Bali Film School and attended by 15 participants from Bali Hospitality School and SMK Duta Bangsa. The workshop covered content planning, filming techniques, and video editing processes. Evaluations through questionnaires indicated that most participants were very knowledgeable or knowledgeable in using CapCut, although some specific features still required further explanation. The workshop results showed an improvement in participants' skills in utilizing digital technology for education. This activity is expected to support digital transformation in the education sector and improve teaching quality.
Analisis Penerapan Standard Operating Procedure Pelayanan Breakfast Buffet di Four Star By Trans Hotel Renon Made Arya Astina; I Wayan Kiki Sanjaya; Indra Galih Setia Wati
Media Informasi Penelitian Kabupaten Semarang Vol. 5 No. 2 (2023): Desember: Media Informasi Penelitian Kabupaten Semarang
Publisher : Badan Perencanaan Pembangunan, Riset dan Inovasi Daerah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/sinov.v5i2.678

Abstract

The role of Standard Operating Procedures in ensuring the smooth execution of tasks is a significant focus for many hotels. This research aims to investigate the implementation of standard operating procedures in the breakfast service provided by waiters/waitresses in the buffet service at Four Star By Trans Hotel Renon. Data collection methods employed in this study include observation, interviews, and documentation. The gathered data is subsequently analyzed using a Qualitative Descriptive approach. The findings of this research provide insights into the effectiveness and consistency of implementing SOPs in breakfast services. The findings from this study can make a valuable contribution to Four Star By Trans Hotel Renon in ensuring that their SOPs are executed effectively and in accordance with standards.
Co-Authors 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 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 Eka Sudarmawan I Wayan Kiki Sanjaya I Wayan Kiki Sanjaya Ida Bagus Nyoman Krisna Prawira Yuda Indra Galih Setia Wati Indra Galih Setia Wati Juniantari, Putu Dewi Kadek Ayu Ekasani Kadek Wira Adi Saputra 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 Dwi Wulan setyawati - Ni Putu Isha Aprinica Ni Putu Putri Widyaningsih Ni Wayan Rena Mariani Parwati, Komang Shanty Muni Pramana, Ngakan Putu Agung Tresna Praminatih , Gusti Ayu Pramudito, Sabrina Jocelyne Pratama, I Nengah Yoga Putra , Ida Bagus Wijaya Dharma Putu Sabda Jayendra Rinayanthi, Ni Made 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 Wulan Sari, Wulan Yudistira, I Gusti Ngurah Bagas