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I Nyoman Arcana
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Pelayanan Makanan dan Minuman Pada Pesta Pernikahan Masyarakat Adat Sebagai Daya Tarik Pariwisata Berbasis Masyarakat Ramdah Radjab; Dewa Made Dirga; I Nyoman Arcana; Mandra .; Herlina .; Rizda Endean N. Batubara
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (2020): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v8i2.555

Abstract

The diversity of ethnic groups in Indonesia creates a diversity of cultural expressions. Among them are the Baduy Luar Tribe in Kanekes Village, Banten Province, Toba Batak Tribe which occupying Samosir Island, North Sumatra, and Sasak Tribe on Lombok Island. This study aims to examine the tradition of food and beverage service at traditional weddings of indigenous peoples as a community-based tourism attraction, which includes the procession of food and beverage service preparation This study resulted in the following findings, namely: 1. The philosophy implied in the stages of the third wedding party shows that the culture of the Toba Batak people is influenced by Dutch (European) culture, while the culture of the Baduy Luar community is influenced by the natural environment where they live from generation to generation., and the culture of the Sasak people combines well with the relationship between customs and Islamic culture, and; 2.Indicators of food and beverage service at the wedding of the Toba Batak, Baduy Luar, and Sasak people that have the potential to become community-based tourism. This study recommends that the preparation of wedding party food and beverage services in traditional communities apply the CHSE standard for the health of the guests and families of the bride and groom, as well as to fulfill the requirements to become a community-based tourism attraction.
Strategi Usaha Restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar pada Era Adaptasi Kebiasaan Baru (Studi Kasus di Restoran Genius Café Vision dan Restoran Andrawina) I Nyoman Arcana; I Nyoman Wiratnaya
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (2021): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v9i2.597

Abstract

Since the COVID-19 global pandemic, consumer behavior in restaurants has changed. This study aimed to determine the impact of the COVID-19 pandemic on restaurant businesses in Lebih Tourism Area, Bali and to formulate a survival strategy for restaurant managers in the area during the new normal era. Data were collected by interviewing the manager of Genius Cafe Vision and the manager of the Andrawina Restaurant Gianyar. Andrawina Restaurant and Genius Café have designed a clear strategy to gain consumer trust, but during the Covid-19 pandemic, it is clear that differences in market segments significantly affect restaurant revenues. This study concluded that the COVID-19 Pandemic caused the restaurant industry in Lebih, Gianyar to experience a significant decrease in income. Restaurants that were still operating on a limited basis continued to adapt operationally by reducing types and variations of menus, implementing delivery service, reducing the opening hours, reducing maximum number of visitors, reducing the number of staff, lowering selling prices, reduction of food portion sizes, changing marketing strategies and implementing health protocols in the restaurants. This study found that the strategy used were "Defense Strategy" or "Survival Strategy" and "Closed Strategy" or "Closed and Decline Strategy".
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN DAN ·NIAT MENGINAPKEMBALI TAMU PADA VILLA I Gusti Ngurah Agung Suprastayasa; I Nyoman Arcana
JURNAL KEPARIWISATAAN Vol 11 No 1 (2012): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v11i1.245

Abstract

Penelitian ini bertujuan untuk mengkonfirmasi pengaruk kualitas pelayanan terhadap kepuasan dan niat menginap kembali tamu pada villa di Bali Data dikumpulkan dengan metode judgmental sampling denganjufrlah responden sebanyak200 orang wisatawan yang menginap di berbagai villd di Kabupaten . Denpasar; Badung dan, Gianyar, · Propinsi Bali. Variabel dala penelitian ini adalah kualztas pelayanan sebagai vanabel exogenous (X), kepuasan sebagai variabel interviening (YI) dan niat menginap kembali seb_bgai variabel endogenous (Y2). Seluruh variabel 4alanr:penelitian inidiuku11 dengdn skala Likert lima tingkatan, yaitu sang at tidak setuju (1) sampai dengJn sangat setuju .
FAKTOR PENENTU KEPUASAN WISATAWAN GROUP INCLUSIVE TOUR (GIT) VHONA TERHADAP PRODUK RESTORAN CHINA I Gusti Ayu Dewi Hendriyani; I Nyoman Arcana; I Nengah Wirata
JURNAL KEPARIWISATAAN Vol 11 No 1 (2012): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v11i1.248

Abstract

Kepuasan wisatawan adalah_sebuah kondisi dinamis yang berhubungan dengan pemenuhan harapan wisatawan akan pengalaman layanan yang telah disediakan.Tujuan penelitian ini ada!ah untuk mengetahui faktor dan varia1{ l yang dapat memuaskan wisatawan China grup (GIT) pada produk restonm China di Kabupaten Badung. Faktor yang diobservasi terdiri dari 4 dengan 14 variabel yaitu OJ Faktor Suasana (4 variabel), (2). Faktor Makanan dabf Minuman (4 variabel), (3). Faktor Layanan (3_ variabel), (4). Faktor Kebersihah (3 variabel). Hasil dari penelitian tentang kepuasan wisatawull China Grup ( GIJJ pada produk . Restoran China di Kabupaten Badung secara keseluruhan berada pada kondisibaik.
TINGKAT KEPENTINGAN DAN KEPUASAN. KONSUMEN "FREE STANDING OPERATION RESTAURANT" I Nyoman Arcana
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v10i2.264

Abstract

The aim of this study was to investigate the elements of marketing mix (Morrison, 2002) which comprised of product, price, place/distribution, promotion, people, programming, packaging, and partnership (8Ps) of the free standing restaurants in Ubu, Bali. Data were collected by distributing questionnaires to guests who had their meals in the restaurants in Ubud. A number of 135 completed questionaires analysed using Important-Performance Analysis. The results showed that there were twelve (12) factors considered very important by the customers and the performance of the restaurants was high; thirteen (13) factors were con­sidered not important by the customers and the peformance of the restaurants was low; two (2) factors were considered not important by the customers but the performance of the restaurants was high; and there were no factors considered to be important by the customers but had low performance.
SHORT AND LONG-TERM PRICE ELASTICITY OF ROOM DEMAND-A TOOL FOR REVENUE MANAGEMENT: A HOTEL CASE STUDY IN BALI Ida Bagus Made Wiyasha; I Nyoman Arcana
Journal of Management and Business Vol 14, No 1 (2015): MARCH 2015
Publisher : Department of Management - Faculty of Business and Economics. Universitas Surabaya.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (404.333 KB) | DOI: 10.24123/jmb.v14i1.300

Abstract

Room revenue is one of the biggest revenues in the hotel industry which is cited in the literature contributed 70-75% to total hotel revenue. Due to these roles, extant studies have been done in room revenue management. This study applied archival data to answer the proposed research questions. Prior to conducting empirical research personal approaches have been done by contacting directly hotel managers in resort area of Nusa Dua Bali to see the possibility of obtaining theneeded data. We got information that data on revenues especially rooms were prohibited for research activities. It may only be used for internal hotel use only. The managerial implications of this study are the following. First, that the management of MBLH hotel should design itsroom rate structures in such a way that could capture the dynamics of the seasons and guest segments. Second, that the management of MBLH hotel should review its policy on marketing especially on room rates contracts with all of its partners. The findings of this study areapplicable only for the MBLH hotel and thus they cannot be generalized for hotels in Bali. Second, the length of daily observation covered only for 488 daily observations. It needs a longer daily observation to achieve a better result. Based on those limitations it is strongly suggested to conduct a similar study covering all classes of hotels all over Bali province with longer daily observations.
Faktor-Faktor yang Mempengaruhi Pemilihan Program Studi Diploma III Manajemen Tata Hidangan di Politeknik Pariwisata Bali Ni Kadek Eni Juniari; I Nyoman Arcana; Putu Mira Astuti Pranadewi; I Nyoman Gede Agus Jaya Saputra
JURNAL BISNIS HOSPITALITI Vol 11 No 1 (2022): Jurnal Bisnis Hospitality
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v10i1.463

Abstract

Vocational education in tourism during the pandemic is still the choice of people today in Indonesia, including the Food and Beverage Service Management Study Program (MTH Study Program) at the Bali Tourism Polytechnic (Poltekpar Bali). The MTH Study Program has a vision and mission to create professional and highly competitive human resources in the food and beverage service sector. The purpose of this study was to determine the factors that influence the selection of the D3 MTH study program and to analyze the strategic policy of the sustainability of the D3 MTH study program at Poltekpar Bali. This study used a quantitative descriptive analysis technique with purposive sampling as a sampling technique. The confirmed factors consist of 6 factors, namely quality, career, economy, family environment, community environment, and campus attractiveness with 20 indicators. This research was conducted for 3 months, from September to November 2020 with a total of 427 people as online respondents. The results showed that of these 6 factors, the majority of respondents stated that the career factor was the highest consideration in choosing the MTH Poltekpar Bali study program and the lowest was the family environment factor. Meanwhile, there are 7 strategic policies that can be carried out by the management of the Bali Poltekpar to improve community election decisions, especially high school and vocational high school graduates to choose the MTH Study Program at Poltekpar Bali as the first choice of college. The results of this study can be used as the basis for determining policies in the management and development strategy of the MTH Study Program at Poltekpar Bali.
Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen I Nyoman Arcana; Ni Luh Suastuti; I Nyoman Wiratnaya
Jurnal Ilmiah Hospitality Management Vol 12 No 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.835 KB) | DOI: 10.22334/jihm.v12i2.210

Abstract

Hidangan mie bercitarasa pedas adalah terobosan baru di bidang usaha kuliner. Kober Mie Setan di Bali merupakan usaha kuliner yang menerapkan strategi pemasaran diantaranya, strategi produk, strategi tempat, strategi harga dan strategi promosi. Penelitian ini bertujuan untuk mengeksplorasi faktor-faktor yang menjadi kunci sukses jaringan Restoran Mie Kober di Bali dari sisi perspektif manajemen dan konsumen. Eksplorasi terhadap faktor-faktor yang menjadi kunci sukses restoran dikumpulkan dari hasil wawancara dan diskusi fokus grup, sedangkan analisis dari perspektif konsumen menggunakan analisis regresi berganda. Hasil penelitian menyimpulkan bahwa dari perspektif manajemen, terdapat tiga variabel baru yang menjadi kunci sukses jaringan restoran Mie Kober di Bali, yaitu: Service Design, Location, dan Penerapan CHSE. Sedangkan dari perspektif konsumen, sebesar 73,1% perilaku dapat dijelaskan oleh variabel motivasi, kualitas dan sikap sedangkan sisanya yaitu 26,9% perilaku dipengaruhi oleh variabel-variabel lainnya yang tidak diteliti dalam penelitian ini. Terdapat Sembilan belas (19) indikator variabel yang berkinerja baik, dan dua variabel yang berkinerja biasa . Hasil penelitian ini menyarankan agar Resto Mie Kober disarankan agar mempertahankan kinerja faktor-faktor yang berpengaruh terhadap kesuksesan perusahaan, yang meliputi: Menu dan minuman, Marketing, Quality management, Production Control, Production, Inventory, Finance, Strategy, Service design, Location, dan penerapan CHSE.
Co-Authors Astuti Pranadewi, Putu Mira Dewa Made Dirga Dewi Hendriyani, I Gusti Ayu Eni Juniari, Ni Kadek Herlina . I Gusti Ngurah Agung Suprastayasa I Nyoman Gede Agus Jaya Saputra Made Wiyasha, Ida Bagus Mandra Ni Luh Suastuti Ramdah Radjab Rizda Endean Ngoluanta Batubara Wirata, I Nengah Wiratnaya, I Nyoman