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All Journal Jurnal Bisnis Hospitaliti Journal of Hospitality Accommodation Management Jurnal Ilmiah Hospitality Management Jurnal Multidisiplin West Science Mutiara : Jurnal Ilmiah Multidisiplin Indonesia Journal of Tourism and Hospitality Analysis
I Made Sucipta Adnyana
Politeknik Pariwisata Bali
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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Klasifikasi Keluhan Tamu Mengenai Pelayanan Front Office di The Westin Resort Nusa Dua Bali Berdasarkan Ulasan pada Tripadvisor Putu Diana Ayu Pratiwi; I Gusti Ayu Putu Wita Indrayani; I Made Sucipta Adnyana
JURNAL BISNIS HOSPITALITI Vol 10 No 2 (2021): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v10i2.620

Abstract

The purpose of this study is to discover the reasons and effects of recurring complaints based on the classification of guest complaints about Front Office services at The Westin Resort Nusa Dua Bali, in order to identify alternative methods to reduce the number of guest complaints. The data was gathered through documentation on TripAdvisor and an interview with the Front Office Manager, and the data analysis technique applied was descriptive qualitative. The analysis's findings revealed the reasons and consequences of guest complaints about Front Office services, which were classified into two categories: service-related complaints and attitudinal issues. Furthermore, the front office service procedures have not achieved 100 percent compliance with the SOP during the guest cycle. In the case of attitudinal complaints and service-related complaints, the reason of the complaints was determined as a disparity in SOP. This research was effective in enhancing comprehension of the reasons and effects of guest complaints regarding Front Office services on Online Travel Agents. Based on the research that has been conducted, suggestions should be addressed to hotel management as an alternate option to reduce problems that have occurred by enrolling in training.  
Preferensi tamu terhadap pelayanan Room Attendant di Doubletree by Hilton Johor Bahru pada masa pandemic covid -19 Ni Luh Somawati; Ni Nyoman Suci Arthini; I Made Sucipta Adnyana; Ni Ketut Iswarini
Journal of Hospitality Accommodation Management (JHAM) Vol. 1 No. 1 (2022): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (483.137 KB) | DOI: 10.52352/jham.v1i1.715

Abstract

Guest preferences for room attendant services at Doubletree by Hilton Johor Bahru during the COVID-19 pandemic need to be detailed because of guest complaints that have been submitted via OTA. This complaint will have an impact on the hotel's image. This study aims to provide ideas and insights for decision makers in order to improve Room Attendant by understanding the preferences of guests staying at Doubletree Hotel.The type of data used by the writer is qualitative descriptive data and data collection techniques used ware documentation study and interviews. Data analysis techniques used to describe guest preference lists and guest reviews on the OTA for room attendant services with reference to hospitality, attraction, cleanliness, comfort, and safety at this hotel. Then analyzes preferences in the form of the most preffered reviews and the least preffered preference. In the research, it can be concluded that the reviews that appear the most are guests who like the room to be cleaned at breakfast, expect extra water and towels and the least preferred appears: does not like strong smells, guests prefer turn down service when guests are outside the room, and don't like the consistency of housekeeping and don't like the worn bed sheets.
EFEKTIVITAS PELATIHAN DALAM UPAYA MENINGKATKAN KUALITAS PELAYANAN BUTLER DI THE SEMAYA BALI I Made Sucipta Adnyana, SE.MM
Jurnal Ilmiah Hospitality Management Vol 4 No 2 (2014)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (432.245 KB) | DOI: 10.22334/jihm.v4i2.58

Abstract

The training is aimed to know the effectiveness of a butler in order to increase service to guest. This research using technical or descriptive qualitative data explained which has been collected logically and accompanied by arguments to be a conclusion. Intrumen used in collecting data of a questionnaire that is to put the question to writing systematically the butler and analysis by the use of the scale based on an assessment likert scale. Overall ability of a butler included in the category of good enough. And training programs already run includes in good category. But there ' s some things to be stepped up, adding that the training the material to fit the needs of a butler.
Do Outstanding Employees Have More Responsibility in the Hotel? A Case Study in Moderation Effect Model at XYZ Hotel I Made Sucipta Adnyana; Ni Desak Made Santi Diwyarthi; Nyoman Gede Mas Wiartha; Nyoman Reni Ariasri; I Wayan Jata
Jurnal Multidisiplin West Science Vol 3 No 12 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i12.1839

Abstract

This study aims to analyze the relationship between educational background, work experience, and employee performance in the Room Division Department, consisting of 55 employees, 30 of whom are categorized as outstanding employees. The research examines the role of education and experience in exceptional performance and identifies key indicators of high-performing employees, such as high dedication, strong problem-solving abilities, initiative, and teamwork. The results show that employees with higher education and experience tend to exhibit outstanding performance, supporting human capital and job performance theories. This study contributes new insights into the diversity of backgrounds and optimal performance in the hospitality industry.
Pemberdayaan Masyarakat melalui Pengembangan Pariwisata dari Produk Anyaman Berbasis Budaya di Desa Tua di Kabupaten Buleleng Bali Nyoman Gede Mas Wiartha; A.A. Istri M. Septiviari; I Made Sucipta Adnyana; Dewa Gde Ngurah Byomantara; Made Darmiati
MUTIARA: Jurnal Ilmiah Multidisiplin Indonesia Vol. 4 No. 3 (2026): JIMI - JULI
Publisher : PT. PENERBIT TIGA MUTIARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61404/mutiara.v4i3.511

Abstract

Cultural-based tourism has become an important strategy for enhancing community welfare while preserving local cultural heritage. Desa Tua in Buleleng Regency, Bali, possesses significant potential through the bamboo weaving tradition of the Bali Aga community, which holds substantial economic and cultural value. This study aims to analyze community empowerment through the development of tourism based on cultural weaving products, strengthen the bargaining position of local artisans, and examine efforts to maintain a balance between economic benefits and cultural preservation. The study employed a mixed-methods approach with a sequential explanatory design and involved 150 respondents. Data were collected through observation, interviews, documentation, and surveys. The findings reveal that experiential tourism increased average household income by 35% and enhanced women's participation by 42% through their involvement in production activities, training programs, tour guiding, and the management of creative enterprises. Traditional weaving products were successfully developed as the primary tourism attraction, generating greater economic value while preserving cultural integrity through the clear distinction between sacred and commercial products. The utilization of digital media further expanded market access and strengthened product competitiveness. The novelty of this study lies in the development of an integrative model that connects community empowerment, experiential tourism, cultural preservation, women’s empowerment, and digital cultural entrepreneurship as a sustainable strategy for cultural tourism development.
Housekeeping Supervision and Operational Performance: Evidence from a Five-Star Hotel in Bali Diego Gilang Armada; I Wayan Seniartha; I Made Sucipta Adnyana
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 1 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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

Abstract

Housekeeping supervision plays a critical role in maintaining operational quality and ensuring consistent service standards in the hospitality industry. This study aims to examine the supervisory role of housekeeping supervisors in maintaining operational quality at Conrad Bali. A qualitative case study approach was employed, with data collected through semi-structured interviews, direct observations, and document analysis. The participants included the Executive Housekeeper, housekeeping supervisors, and room attendants selected through purposive sampling. Data were analyzed using thematic analysis following the interactive model of Miles, Huberman, and Saldaña. The findings reveal that housekeeping supervisors contribute significantly to operational quality through effective planning, staff coordination, quality inspections, employee coaching, and cross-departmental communication. These supervisory practices ensure compliance with hotel standards, improve employee performance, enhance operational efficiency, and support guest satisfaction. Despite challenges such as high occupancy and staffing constraints, adaptive leadership and effective communication enable supervisors to maintain service consistency. The study highlights the strategic role of housekeeping supervisors in achieving operational excellence and provides practical insights for hotel management to strengthen supervisory competencies and sustain high-quality hospitality services.
Co-Authors A.A. Istri M. Septiviari Dewa Gde Ngurah Byomantara Diego Gilang Armada I Gusti Ayu Putu Wita Indrayani I Wayan Seniartha Jata, I Wayan Made Darmiati Maswiartha, Nyoman Gede Ni Desak Made Santi Diwyarthi Ni Ketut Iswarini Ni Luh Somawati NI NYOMAN SUCI ARTHINI . Putu Diana Ayu Pratiwi Reni Ariasri, Nyoman