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Efektifitas Saluran Promosi Melalui Media Sosial Instagram Di Kafe Green Kubu Tegalalang I nyoman; I Nyoman, Arcana
JURNAL BISNIS HOSPITALITI Vol 12 No 2 (2023): 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.v12i2.1250

Green Kubu Tegalalang Cafe, Gianyar, which is located in the northern hinterland of Gianyar regency, relies heavily on its promotional strategy through instagram social media. This study aims to determine the effect of the effectiveness of promotional channels through instagram on the marketing of Green Kubu Tegalalang Cafe, Gianyar. There were 100 respondents involved in this study. This study used a descriptive quantitative approach with five variables consisting of sixteen indicators. This study concluded that there are four variables of promotion through instagram that are very effective in attracting visitors, these include advertizing & sharing of content, sales promotion & online communities, credibility of public relation and publicity, online marketing & interaction, while the variables of accessibility, events and experiences obtained quite effective results. This research suggests that the manager of Green Kubu Tegalalang Cafe improve the quality of entertainment and organize events through collaboration with professional event organizers (EO) in order to improve image and expand the reach of market segments. This research also suggests that the Cafe supposed to maintains promotional content through instagram to maintain the company's image because these promotional channels are very attractive to potential visitors. Keywords: effectiveness, promotion, instagram social media.

Efektifitas Saluran Promosi Melalui Media Sosial Instagram Di Kafe Green Kubu Tegalalang I nyoman; I Nyoman, Arcana
JURNAL BISNIS HOSPITALITI Vol 12 No 2 (2023): 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.v12i2.1250

Green Kubu Tegalalang Cafe, Gianyar, which is located in the northern hinterland of Gianyar regency, relies heavily on its promotional strategy through instagram social media. This study aims to determine the effect of the effectiveness of promotional channels through instagram on the marketing of Green Kubu Tegalalang Cafe, Gianyar. There were 100 respondents involved in this study. This study used a descriptive quantitative approach with five variables consisting of sixteen indicators. This study concluded that there are four variables of promotion through instagram that are very effective in attracting visitors, these include advertizing & sharing of content, sales promotion & online communities, credibility of public relation and publicity, online marketing & interaction, while the variables of accessibility, events and experiences obtained quite effective results. This research suggests that the manager of Green Kubu Tegalalang Cafe improve the quality of entertainment and organize events through collaboration with professional event organizers (EO) in order to improve image and expand the reach of market segments. This research also suggests that the Cafe supposed to maintains promotional content through instagram to maintain the company's image because these promotional channels are very attractive to potential visitors. Keywords: effectiveness, promotion, instagram social media.

Sustainable Restaurant Development Strategies for SMEs in Ubud, Gianyar, Bali I Nyoman Arcana
Jurnal Ilmiah Hospitality Management Vol. 16 No. 2 (2026): June 2026
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i2.320

This study aims to formulate development strategies for sustainable restaurants managed by local Balinese communities in the Ubud tourism area, where competition from foreign-owned restaurants has been increasing rapidly. While small and medium-sized enterprises (SMEs) owned by local residents remain competitive in the accommodation sector, locally owned restaurants often face stronger competition from establishments managed by foreign investors with greater access to capital, networks, and marketing capabilities. This research was conducted between June and August 2025 using a qualitative case study approach involving field observations and in-depth interviews with locally owned restaurant operators. A SWOT-based strategic analysis was applied to identify internal strengths and weaknesses as well as external opportunities and threats related to sustainable restaurant development. The analytical framework incorporates sustainability perspectives derived from the Triple Bottom Line approach and community-based tourism principles. The findings indicate that the main opportunities for locally owned restaurants lie in the increasing global demand for sustainable tourism and authentic local culinary experiences. However, local SMEs face several structural constraints, including limited financial capital, managerial capacity, access to sustainable technologies, and marketing networks. Strategic analysis highlights the importance of strengthening institutional support and collaboration among stakeholders. This study recommends the development of partnership models involving government institutions, local communities, and private sector actors to overcome capital and capacity barriers. Key strategies include training programs on sustainable restaurant management, improved access to micro-financing, and collaborative marketing initiatives to enhance the competitiveness and long-term sustainability of locally owned restaurants in tourism destinations.

Motivasi Kerja Pramusaji pada HQ Restaurant di Hotel Truntum Kuta, Bali I Nyoman Arcana; Luh Octa Lestari Dewi; Luh Mira Astuti Pranadewi; Ni Putu Ariesta Budiani
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 3 No. 1 (2026): Journal of Tourism and Hospitality Analysis (JoTHA)
Publisher : HeadWay Research & Developemnt

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

Employee motivation is a critical factor influencing service quality in the hospitality industry, particularly among frontline employees who interact directly with guests. Despite its importance, limited research has specifically examined the work motivation of restaurant waitresses in individual hotel restaurants in Indonesia. This study aims to analyze the work motivation of waitresses at HQ Restaurant, Hotel Truntum Kuta, Bali, based on Herzberg’s Two-Factor Theory. A quantitative descriptive approach was employed using a census sampling technique involving all eight waitresses working at the restaurant. Primary data were collected through a structured questionnaire consisting of 20 statements measured on a five-point Likert scale. The data were analyzed descriptively by calculating the mean score for each motivation indicator. The results indicate that the overall work motivation of the waitresses is relatively high, with an overall mean score of 3.49. The highest scores were obtained for the work itself (3.81), company policy and administration (3.68), interpersonal relationships (3.68), responsibility (3.62), and salary (3.49). In contrast, working conditions (3.24), quality of supervision (3.37), achievement (3.25), and recognition (3.24) received comparatively lower evaluations. The findings support Herzberg’s theory, suggesting that while hygiene factors reduce job dissatisfaction, intrinsic motivational factors play a more significant role in sustaining employee motivation. The study recommends improving employee recognition, supervisory practices, and working conditions to enhance motivation and service quality.

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