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All Journal E-Journal of Tourism JURNAL DESTINASI PARIWISATA Jurnal Master Pariwisata (JUMPA) Jurnal Belantara Jurnal Pendidikan dan Konseling Jurnal Manajemen Perhotelan dan Pariwisata International Journal of Education, Vocational and Social Science
Indra Bhaskara, Gde
Program Studi Destinasi Pariwisata, Fakultas Pariwisata, Universitas Udayana
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Mathematics Social Sciences Other

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Journal : E-Journal of Tourism

 1 
Lesson Learned: Shaping Collaboration Among Tourism Stakeholders During Mount Agung Eruption Gde Indra Bhaskara
E-Journal of Tourism Volume 9 Number 1 (March 2022)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v9i1.85470

Abstract

The purpose of this study is to investigate the situation during the eruption of Mount Agung and the roles played by tourism stakeholders during the crisis. The findings of the study provide a more in-depth understanding of the lessons acquired by tourism stakeholders in Bali when dealing with catastrophic events, particularly natural disasters. For the purpose of this study, this research included interviews with 19 informants from a variety of tourist stakeholders, as well as those in charge of coping with natural catastrophes. According to the findings of the research, there are several lessons that can be learned from the eruption of Mount Agung, which will help tourism stakeholders be better prepared in dealing with all of the crises that may arise in the future. Keywords: natural disaster, tourism, volcanic, mount agung, stakeholder, crisis management
Enhancing Cultural Heritage Tourism Experience with Augmented Reality Technology in Bali Gde Indra Bhaskara; Dian Pramita Sugiarti
E-Journal of Tourism Volume 6 Number 1 (March 2019)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (562.629 KB) | DOI: 10.24922/eot.v6i1.47483

Abstract

Cultural heritage tourism industry is generally required to continuously be creative in finding new strategies for attracting and engaging tourists actively in enjoying this type of tourism. However, cultural heritage managers generally face challenges in marketing and competitiveness. One of the ways to gain competitive advantage is the implementation of the Augmented Reality technology. This study was conducted in order to recreate an interpretation of tourist attractions with the use of Augmented Reality in Bali with the aim of enhancing cultural heritage tourists experience. The methodology used are documentation, interview, usability study and observation. Researches on usability involves users in testing a prototype. The prototype here is an augmented reality app that present the condition of three tourist attractions in Bali (Kuta, Sanur and Uluwatu), back then to 1970-1980s, to the times before Mass Tourism became a threat like nowadays. The usability study and observation method are widely used to understand how people work with electronic devices such as mobile phones and tablets in recent days. The expected results in this study are to produce an app that is useful to enhance the experience of tourists in Bali and at the end it is expected to create a better appreciation to the culture, history of Bali and its tourism. Keywords: Augmented Reality, Cultural, Heritage, Tourism, Tourist, Experience, Bali
Religious Values of Chefs in Bali and Food Waste Awareness: A Preliminary Study Gde Indra Bhaskara
E-Journal of Tourism Volume 10 Number 1 (March 2023)
Publisher : Centre of Excellence in Tourism Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24922/eot.v10i1.100744

Abstract

This study examines the perspectives of chefs in Bali on the influence of religion on their attitudes towards food waste management. This research is the initial research of a project called Environmental habitus of chefs and food waste minimization in restaurant kitchens. Environmental habitus of chefs and food waste minimization in restaurant kitchens itself has two main categories to study, namely Past and Current Period. This study focuses on Past event, which in this case is religious value as one of the other factors such as at home education, out of home education and on the job training. The sample studied was five chefs, and analyzed using a qualitative method approach. The result of this preliminary study is religious value to a greater or lesser extent affect the view of the chefs on their habit regarding to food waste management in kitchen’s restaurant.
Co-Authors -, Ni Wayan Wulaningsih Agnes Anggi Hasian Silaban Anak Agung Bagus Yoga Pratama Anggi Hasian Silaban, Agnes Dian Pramita Sugiarti Gusti Ayu Dwi Kurnia Hafizi, Hafit I Gde Pitana, I Gde I Ketut Antara I Nyoman Darma Putra I Nyoman Sukma Arida I Putu Gde Sukaatmaja Ida Ayu Suryasih Inggar Bagus Prayogi Ingryt Grity Adipati Intan Yulia Saragih M. Sudiana Mahendra Malene Haahr Poulsen Muhammad Itsar Susilo Nararya Narottama Ni Nyoman Arini Ni Putu Sinta Sandyarini Ni Putu Tiya Paristha Nyoman Ega Ismana Paramitha, Shifa Prima Yudhistira Rut Wiratami Shifa Paramitha Wahyu Ning Tyas