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All Journal Buletin Udayana Mengabdi E-Journal of Tourism Ganaya: Jurnal Ilmu Sosial dan Humaniora Jurnal Kepariwisataan dan Hospitalitas Udayana Journal of Social Sciences and Humanities (UJoSSH) Jurnal Ilmiah Hospitality Management International Journal of Technology and Education Research Journal of Management
Muriawan Putra, Agus
Program Studi D4 Pariwisata, Fakultas Pariwisata, Universitas Udayana
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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PENGKEMASAN KULINER LOKAL DAN CINDERAMATA LOKAL DALAM MENDUKUNG PENGEMBANGAN DESA WISATA TISTA, KECAMATAN KERAMBITAN, KABUPATEN TABANAN Agus Muriawan Putra; Ni Nyoman Sri Aryanti; IB. Ketut Astina; IB. Dwi Setiawan
Buletin Udayana Mengabdi Vol 17 No 3 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (311.379 KB) | DOI: 10.24843/BUM.2018.v17.i03.p13

Abstract

Tista village has a very diverse potential to be developed into a tourist attraction, namely the potential of nature, cultural potential, culinary potential, spiritual potential, and of course the potential of Human Resources. These potentials are the capital of Tista Village to be a tourist village, where Tista Village is designated as a tourist village by the Regent of Tabanan Number: 180/319/03 / HK & HAM / 2016, 26th October 2016. Tista villagers strongly support the village to be a rural tourism, this can be proven by the enthusiasm of the community held Tista Festival held on 6-8 January 2017, where in the festival was introduced various tourism potentials owned Tista Village and socialize the Village Tista Stipulation as a rural tourism, so the whole Tista village community and the surrounding villages know that Tista Village is officially a rural tourism. For the community there must be a change of attitude in maintaining the status of the rural tourism, such as preserving the village environment, maintaining cleanliness, maintaining cultural and spiritual sustainability, growing creativity and innovation to cultivate and manage resources owned, and the most important is to increase knowledge and understanding related to tourism (hospitality). The tourist attraction of rural tourism certainly requires some concept of development and management that will be able to withstand longer tourist visits staying in Tista Rural Tourism. To provide a more diverse alternative tourism again, it is necessary to plan a package/local tourism products that can be packaged by the village community Tista a choice of attraction to tourists who visit. These local potentials that are part of life and daily activities of Tista Village community need to be introduced to tourists so that tourism development in Tista Rural Tourism can show something different, where potency which have chance to be developed is local culinary potency, where in Tista Village can be found in various local culinary communities that are very diverse from various preparations and flavors. In addition, to maintain a positive image of tourism in Tista Rural Tourism required something that is remembered and a characteristic that is obtained from the village Tista. Something that is a local souvenir, so that the Tista community need to be creative, both individually and in groups to prepare and produce local souvenirs whose nuance is the uniqueness and local wisdom of Tista. Because in tourism, what we "sell" is service accompanied by souvenir/hand brought by tourists to the area of origin and also as a promotional event to lure other tourists to come even more to the Tista Rural Tourism. For that reason, the Team of Community Service of the Faculty of Tourism, Udayana University implementing service in the Tista Rural Tourism with the topic "Packaging Local Culinary and Local Souvenirs in Support Tista Rural Tourism Development, Kerambitan District, Tabanan Regency".
PENINGKATAN PENDAPATAN MASYARAKAT JATILUWIH MELALUI PENGEMBANGAN CINDERAMATA LOKAL Agus Muriawan Putra
Buletin Udayana Mengabdi Vol 11 No 2 (2012): Volume 11 No.2 – September 2012
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (388.253 KB)

Abstract

As one of the tourism destinations, the society of Jatiluwih is required to take care of the continuity of natural environment and culture, because besides as tourism destintion, Jatiluwih is also recognized as World Cultural Heritage by UNESCO. The society culture of Jatiluwih is very famous on the agricultural culture required to be preserved and developed because between society lives and farming cannot be separated in Jatiluwih. Therefore, the growth of Jatiluwih as tourism destination is expected to earn the sustainability. This can be done, by giving more involment toward the local organization namely “Kelompok Sadar Wisata” Tourism Awareness Group.
SOSIALISASI KONSEP PARIWISATA BERKELANJUTAN DALAM PENGELOLAAN OBJEK WISATA PANTAI YEH GANGGA KABUPATEN TABANAN AGUS MURIAWAN PUTRA
Buletin Udayana Mengabdi Vol 8 No 1 (2009): Volume 8 No.1 – April 2009
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (196.402 KB)

Abstract

ABSTRACT The Bali Sustainable Development Project suggested that the sustainable development concept for Bali should reflect a balance between economy, environment and culture. This should, therefore incorporate the need for continuity of natural resources and production, the need for continuity of culture and the balances within culture, and development as an "optimum process" that can enhance quality of life. The Bali Sustainable Development Project has developed seven special criteria : (1) ecological integrity (2) efficiency (3) equity: (4)cultural integrity (5) community (6) to integrate key factors, such as economy, environment, and agriculture and tourism; and (7) to enhance the capabilities of its institutions at all levels to address all needs and improve quality of life. Yeh Gangga Beach, the tourism destination in Tabanan was given a presentation from the Tourism Program of Udayana University about “Tourism Sustainable in Yeh Gangga Beach”. Responses from the people were very enthusiastics and positif because according factual issues in that destination, the people want to participate directly to increase the profit from that tourism activities.
Upaya Penanganan Tamu dan Implementasi Sistem Manajemen Kesehatan dan Keselamatan Kerja Karyawan Pasca Gempa di Hotel The Oberoi lailatul farhi ella; Agus Muriawan Putra; Ni Nyoman Sri Aryanti
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 1 (2019): Vol.3,No.1,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (304.843 KB) | DOI: 10.24843/JKH.2019.v03.i01.p02

Abstract

Gempa bumi yang terjadi di pulau Lombok dari tanggal 29 Juli 2018 dengan kekuatan 6,4 Skala Richter dan tanggal 5 Agustus 2018 dengan kekuatan 7,0 Skala Richter yang berpusat di Lombok Timur dan Lombok Utara meninggalkan trauma yang mendalam bagi masyarakat Lombok terutama bagi masyarakat yang berlokasi di pusat gempa. Hotel The Oberoi Lombok yang merupakan hotel yang berlokasi di Lombok Utara yang menjadi pusat gempa, dan merupakan salah satu hotel yang terkenda dampak dari gempa tersebut. Namun pada saat itu tidak ada korban jiwa yang diakibatkan oleh gempa, semua tamu dan karyawan selamat dalam bencana tersebut. Penelitian ini bertujuan untuk mengetahui upaya penangan tamu dan implementasi sistem manajemen kesehatan dan keselamatan kerja karyawan pasca gempa Lombok Hotel The Oberoi . Metode yang digunakan dalam penelitian ini terdiri dari observasi, wawancara, studi kepustakaan dan dokumentasi. Data dianalisis dengan metode deskriptif kualitatif. Hasil penelitian menunjukkan bahwa upaya penanganan tamu menginap dan implementasi sistem manajemen kesehatan dan keselamatan kerja karyawan berjalan dengan baik, dibuktikan dengan tidak adanya korban jiwa pada saat gempa dan cara manajemen hotel melindungi seluruh tamu pasca gempa serta sistem manajemen hotel berjalan dengan baik mulai dari proses pembuatan kebijakan dan perencanaan, penerapan dan evaluasi dan tinjauan ulang. Disarankan kepada Pihak manajemen Hotel The Oberoi Lombok seharusnya memberikan peringatan dini sehingga wisatawan bisa diamankan sebelum terjadi gempa, karyawan perlu lebih mengutamakan keselamatan tamu dengan meningkatkan sistem manajemen kesehatan dan keselamatan kerja karyawan dan perlu adanya trauma healing untuk karyawan dengan mendatangkan psikolog dari luar untuk menghilangkan trauma karyawan.
Analisis kualitas pelayanan bartender/bartendres dalam meningkatkan kepuasan wisatawan pada sea fire salt bar di anantara uluwatu resort & spa bali Azwar Z; Agus Muriawan Putra; Putu Ratih Pertiwi
Jurnal Kepariwisataan dan Hospitalitas Vol 4 No 2 (2020): Vol.4,No.2,2020
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKH.2020.v04.i02.p08

Abstract

This research is motivated by the quality of service bartenders / bartendres who must provide good service to tourists by providing good service. The purpose of this study was to find out about the quality of bartender / bartendres services and tourist satisfaction criteria for bartender / bartendres services at the Sea Fire Salt Bar at Anantara Uluwatu Resort & Spa Bali. Data collection techniques in this study used the method of observation, interviews, questionnaires and literature studies. Data were analyzed with Quantitative Descriptive Analysis, Likert Scale and Importance - Performance Analysis The results of the study of 100 tourists from performance appraisal that affected the level of tourist satisfaction with the service quality of bartenders / bartendres at Sea Fire Salt in Anantara Uluwatu Resort & Spa Bali obtained an assessment of service quality performance categorized as good for tourist satisfaction. Of the five (5) indicators, all indicators get the same score that is said to be good, and no one answers very well. While the assessment of interests that affect the level of tourist satisfaction with the service quality of bartenders / bartendres at Sea Fire Salt in Anantara Uluwatu Resort & Spa Bali obtained an assessment of service quality performance categorized as important and very important to tourist satisfaction.Suggestions that can be given to the quality of service of the bartender / bartendres must continue to be improved so that tourists who visit get satisfaction and visitors are expected to return to visit the Sea Fire Salt Bar at Anantara Uluwatu Resort & Spa Bali
Strategi Perencanaan Manajemen Sumber Daya Manusia di Hotel The Patra Resort and Villas Bali Moh Ibnul Maarif; Ni Ketut Arismayanti; Agus Muriawan Putra
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 1 (2019): Vol.3,No.1,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (338.543 KB) | DOI: 10.24843/JKH.2019.v03.i01.p013

Abstract

Hotel The Patra Resort and Villas Bali merupakan salah satu hotel bintang 5 (lima) di bawah naungan Badan Usaha Milik Negara yang berlokasi di daerah Tuban, Bali. Sistem manajemen pada Hotel The Patra Resort and Villas Bali mengalami perombakan karyawan terhadap setiap departmen sehingga terjadinya pengurangan jumlah karyawan pada setiap departmennya. Penurunan terbanyak terjadi di bagian operational yaitu sebanyak 21 orang sedangkan pada bagian backoffice sebanyak 9 orang. Adanya pengurangan karyawan dari Tahun 2017 sampai bulan Maret 2018 sebanyak 42 orang, sehingga jumlah karyawan pada Hotel The Patra Resort and Villas Bali berkurang banyak menjadi 251 karyawan. Pengurangan jumlah karyawan dikarenakan adanya mutasi dan demosi terhadap karyawan. Tujuan dari penelitian ini untuk mengetahui strategi perencanaan manajemen SDM di Hotel The Patra Resort and Villas Bali. Jenis data yang digunakan adalah data kuantitatif dan kualitatif. Sedangkan sumber data yang digunakan yaitu data primer dan data sekunder. Teknik pengumpulan data yang dilakukan dengan cara observasi, wawancara, penyebaran kuesioner dan studi kepustakaan. Teknik penentuan informan yang digunakan adalah proportional ramdom sampling dan untuk teknik analisis data yang digunakan analisis deskriptif kualitatif yang dipadukan dengan pendekatan analisis SWOT dan skala likert. Hasil dari penelitian ini bahwa strategi yang dapat diterapkan pada Hotel The Patra Resort and Villas Bali adalah Strategi SO: strategi optimalisasi motivasi karyawan melalui reward dan strategi sertifikasi tenaga kerja. Strategi WO: strategi mengadakan team building pada karyawan dan strategi analisis perekrutan karyawan. Strategi ST: strategi pengembangan dan pelatihan pada karyawan. Sedangkan untuk Strategi WT: strategi optimalisasi fungsi manajemen. Saran yang diberikan untuk pihak manajemen Hotel The Patra Resort and Villas Bali yaitu harus lebih memperhatikan hubungan antara karyawan, dengan adanya hubungan yang baik antara sesama karyawan dapat terjalinnya hubungan yang harmonis dan saling menghargai satu sama lain sehingga dapat mengoptimalkan perencanaan MSDM dan dapat berpengaruh positif bagi kinerja karyawan. Kata Kunci : Strategi Perencanaan, Manajemen Sumber Daya Manusia dan Hotel
STRATEGI PENGEMBANGAN DESTINASI PARIWISATA KABUPATEN BIAK NUMFOR PROVINSI PAPUA George Alfberth Rumpaidus; Agus Muriawan Putra; I Gusti Ngurah Widyatmaja
Jurnal Kepariwisataan dan Hospitalitas Vol 3 No 2 (2019): Vol.3,No.2,2019
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (596.536 KB) | DOI: 10.24843/JKH.2019.v03.i02.p03

Abstract

ABSTRACT Diversity objects and tourist attraction in Biak Numfor Regency was veriety attraction nature coast , history and culture . Facilities include accommodation tourism , transport and communication good enough so Biak Numfor Regency for worth developed as tourist destinations . Research aims to identify objects and tourist attraction, internal and external constraints faced, and analyze internal and external factors of tourism development in Biak Numfor Regency Papua Province. Methods used in this study consisting of observation, interview, kuisioner, literature and documentation. Analyzed resources by method descriptive qualitative, IFAS-EFAS analysis, internal-eksternal analysis ( i-e ) and SWOT analysis. Based on analysis of the internal (strength and weakness) note that position objects and tourist attraction in Biak Numfor Regency be in the strong or potentially to be developed. According to the analysis of external (opportunities and threats) position objects and tourist attraction Biak Numfor Regency good or have a chance to thrive. Strategies to arrages development programs include forming programs of block plan tourism area, object inventory and tourist attraction programs, promotion development programs, accommodation development programs, public relations programs, environmental security improvement programs, institutional formation programs, HR improvement programs, tourism awareness counseling program. Was recommended to Tourism Departmen of Biak Numfor Regency to be more socialization, training and approach cultural to build a good understanding of the local people on the management tourism as well as, and build good partnership for all stakeholders tourism and Forming an institution regional tourism promotion of Biak Numfor Regency, so that led to the development of tourism into a better. Keywords: development strategy, tourism, objects and tourist attraction.
Faktor penentu kepuasan kerja karyawan hotel bali garden beach resort kuta Ni Putu Eka Arista Ramayanti; Ni Made Ariani; Agus Muriawan Putra Muriawan Putra
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 1 (2017): Vol.1,No.1,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (215.107 KB)

Abstract

Tujuan penelitian ini adalah untuk mengetahui faktor penentu kepuasan kerja karyawan di Hotel Bali Garden Beach Resort Kuta dan Upaya-upaya yang telah dilakukan pihak manajemen untuk meningkatkan kepuasan kerja karyawan. Jumlah sampel ditentukan dengan teknik slovin, sehingga memperoleh 124 responden. Jumlah sampel 124 responden tersebut diambil dengan teknik Proportional Stratified Random Sampling dibantu dengan teknik undian pada masing-masing departemen yang ada di hotel. Teknik analisis data yang digunakan dalam penelitian ini adalah analisis deskriptif kuatitatif yang terdiri dari Skala Likert, Uji Validitas, Uji Reliabilitas, dan Analisis Faktor. Hasil penelitian ini menunjukkan bahwa faktor-faktor yang menentukan kepuasan kerja karyawan Hotel Bali Garden Beach Resort Kuta adalah terdiri dari enam faktor yaitu : faktor kelompok kerja, faktor supervisi, faktor kondisi kerja yang suportif, faktor pengembangan diri, faktor pembayaran, dan faktor karakteristik pekerjaan. Faktor dominan penentu kepuasan kerja karyawan adalah faktor kelompok kerja yang memiliki nilai eigenvalue sebesar 4,270 dan memiliki variance sebesar 17,792%. Upaya-upaya peningkatan kepuasan kerja telah dilakukan dengan baik oleh pihak manajemen yaitu dengan meningkatkan pengawasan, memperhatikan hak karyawan, memberikan kesempatan memperoleh penghargaan dan promosi, menyediakan fasilitas kerja yang baik, dan pemberian kesempatan bersosialisasi. Kata kunci : analisis faktor, kepuasan kerja, karyawan, hotel
Preferensi Wisatawan Muslim Dalam Memilih Restoran Di Kelurahan Kuta Kabupaten Badung Anisa Devi Damayanti; Agus Muriawan Putra; Ni Nyoman Sri Aryanti
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 1 (2018): Vol.2,No.1,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1082.013 KB) | DOI: 10.24843/JKH.2018.v02.i01.p05

Abstract

The domestics muslim traveler needs of food and drinks during the touristic travel requires specific criteria. The domestics muslim traveler prefer the restaurant which have halal sertificate. Domestics Muslim traveller who visit the Kuta Village are fced with many restaurant available there. The study aims to determine the preferences of domestics muslim traveler in choosing a restaurant in Kuta Village. The technique of determination the sample using the te qouta sampling technique with the number of samples of 100 respondents and sampling techniques using incidental sampling (domestics muslim travelers ever come to Kuta Village and enjoy the restaurants in Kuta Village). The data analysis in this study used qualitative analysis techniques and conjoin analysis with the help of Statistical Product and Service Solution (SPSS) version 23. The results of this research show that the domestics muslim travellers in selecting preference restaurant of attributes and the level attribute the highest is the price of restaurant menu is priced at Rp 50,000 – Rp 100,000 for main dishes, the kind of restaurants is informal, menu of restaurants is Ala Carte, the atmosphere of restaurant is traditional and service of restaurant is Table Service. The results also show the correlation estimation and actual have a very strong relationship and the significance of the relationship attribute and attribute levels have a strong relationship. Keyword : Preference, Muslim Traveller, Restaurant.
Analisis Pengendalian Biaya Food and Beverage Pada Harris Hotel Raya Kuta Bali I Ketut Gede Budiyasa; Agus Muriawan Putra; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 3 (2018): Vol.2,No.3,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (9380.107 KB) | DOI: 10.24843/JKH.2018.v02.i03.p09

Abstract

The factor that needs to be considered in obtaining the profit from the sale of food and beverages is the cost of food and beverages. The planning of food and beverages cost control at Harris Hotel Raya Kuta was conducted by determining the standard cost percentage that is 32% of total profit for food cost and 22% of total profit for beverages cost, however in its implementation an unfavorable cost deviation always occurred. The purpose of this research was to find out the results of food and beverage cost controlling from January to June 2017, the obstacles and the solution to solve it. The types of data that used in this research were quantitative and qualitative with primer and secondary data sources. The data was collected through observation, interview, library research and documentation. The data were analyzed descriptively quantitatively by using cost calculation formula and descriptively qualitatively analysis. Food and Beverage cost control at Harris Hotel Raya Kuta has not undergoing well, only in April 2017 the cost control of food was able to achieve its standard, it proves that the cost control could be achieve if it was implemented properly. Generally, the increased cost of food and beverage percentage is influenced by high beginning inventory, purchases, store issues. This constraint of cost control was a constraint derived from the function related to the cost control itself, they were the function of purchasing, receiving materials, storage, production and sales functions; on the other hand the effort that should be done is controlling those functions. The suggestion that could be given to Harris Hotel Raya Kuta in controlling the cost of food and beverages is always held function coordinating meeting related to controlling cost, socializing the cost control system and the importance of food and beverages cost control. Furthermore, it is also presenting labor to supervise the development of food and beverages cost control.
Co-Authors Adryan Evaldo Anwar Agesedio Wahyu Putra Rusdy Agung Sri Sulistyawati AGUNG SRI SULISTYAWATI, AGUNG SRI Amanta, Agus Febri Anak Agung Putri Sri Andika, I Kadek Anggraini, Vivi Ulvida Anisa Devi Damayanti Antari, Ni Putu Sri Novi Astina, IB Ketut Astina, Ida Bagus Ketut Azwar Z Bagas Alldiyansyah Putra Desak Made Artatik Wangi Fanny Maharani Suarka George Alfberth Rumpaidus Hutabarat, Joshua Panigoran I Gusti Agung Ayu Nita Setianingsih I Gusti Ngurah Widyatmaja I Ketut Gede Budiyasa I Komang Tri Suta Guna I Made Dwi Kurnia I Made Megananda Pranadika I Nyoman Jamin Ariana I Nyoman Tri Sutaguna I Wayan Adhitya Kusuma IB Ketut Astina IB. Dwi Setiawan IB. Ketut Astina Ida Bagus Ketut Astina Jamin Ariana, I Nyoman Julia Jeansmory Wijaya Kamil Ibrahim Komang Agus Pranata lailatul farhi ella Leetyanzi, Myra Leonardus Agung Made Sukana Madya Pratiwi, Ni Kadek Candra Meisya Ridha Maghfira Moh Ibnul Maarif Ni Desak Made Sukma Dewi Ni Kadek Dwipayanti Pebriantari Ni Ketut Arismayanti, Ni Ketut Ni Made Ariani Ni Made Sofia Wijaya Ni Nyoman Irnanti Anindya Ni Nyoman Sri Aryanti Ni Nyoman Sri Aryanti Ni Putu Eka Arista Ramayanti Ni Putu Krisnadevi Ni Putu Ratna Sari Nyoman Ariana panca adi noverlis Pawani, Kadek Wina Pratama, I Putu Yogi Putri Sri, Anak Agung Putu Dharma Yudha Putu Ratih Pertiwi Said, Asia Sandika, I Wayan Sutaguna, I Nyoman Tri Swariga, I Made Tampubolon, Gio Fany Teodora Cikita Oktapiani Putri Tri Sutaguna, I Nyoman Wayan Agung Panca P