Article Per Year (5 Year)
p-Index From 2020 - 2025
2.426
P-Index
This Author published in this journals
All Journal Buletin Udayana Mengabdi Ecotrophic, Journal of Environmental Science Jurnal Kepariwisataan dan Hospitalitas Journal of Business on Hospitality and Tourism
Fanny Maharani Suarka
Universitas Udayana
Humanities Education Environmental Science Social Sciences Other

Published : 31 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 31 Documents
Search

 1   2   3   4 
Shanti, Nitia Priti Analisis Tingkat Kepuasan Penelpon Terhadap Kualitas Pelayanan Telephone Operator Di Hotel Conrad Bali I Gusti Agung Ayu Nitia Priti Shanti; Fanny Maharani Suarka; Putu Ratih Pertiwi
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (499.657 KB)

Abstract

Telphone operators are required to provide quick services in responding to any request or provide information desired. Telphone operators provides service of incoming call or outgoing call. When do the job not all service goes smoothly as expected. Telphone operators are required to be able to provide the right action when receive complaints. In the general conclusion quality of service will goes smoothly when the telphone operator follows all of the standard procedure and be oriented of the callers satisfaction. This report aims to analyze the quality service of telphone operator in handling incoming call and outgoing call at Hotel Conrad Bali and analyze callers satisfaction level on service quality of telephone operator in Hotel Conrad Bali. Data collection techniques in this report used observation, interviews, questionnaires, literature studies, and documentation. The technique of determining the informant in this report used purposive sampling technique by determining the base informant, key informant, and expert informant. The sampling technique in this report used purposive sampling technique. Respondents were determined by using slovin formula with 76 respondents. Data analysis techniques in this report using descriptive qualitative analysis techniques and quantitative descriptive analysis with likert scale approach and analysis by using cartesius diagram. The results in this report showed that the operator service quality analysis in handling incoming call and outgoing call at Conrad Bali Hotel had total average satisfaction rate of 98.49%, it’s that mean in the general caller was satisfied with service by telphone operator. Service in incoming call is better than outgoing call.
yang FAKTOR FAKTOR YANG MENENTUKAN TERJADINYA SISTEM PROMOSI JABATAN KARYAWAN DI MASARI VILLA AND SPA Channa Erlanggashani; Fanny Maharani Suarka; Putu Ratih Pertiwi
Jurnal Kepariwisataan dan Hospitalitas Vol 5 No 2 (2021): Vol.5,No.2,2021
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKH.2021.v05.i02.p07

Abstract

Abstrak Promosi jabatan memungkinkan perusahaan untuk menempatkan karyawan yang tepat pada tugas yang tepat, sehingga sistem promosi jabatan yang efektif dapat menyebabkan efisiensi organisasional yang lebih besar. Masari Villas and Spa adalah salah satu perusahaan yang bergerak dalam bidang akomodasi perhotelan yaitu villa dan spa yang berlokasi di Gianyar, Bali. Sistem promosi jabatan yang tidak dilakukan sesuai prosedur yang jelas oleh manajemen Masari Villas and Spa serta hal-hal yang terkait dengan faktor penyebab hal tersebut tidak diperhatikan dengan baik, maka tujuan dari penelitian ini adalah untuk mengetahui faktor-faktor yang menentukan terjadinya sistem promosi jabatan karyawan serta mengetahui faktor yang dominan dalam menentukan terjadinya sistem promosi jabatan karyawan di Masari Villas and Spa. Metode pengumpulan data dilakukan dengan teknik kuesioner, dokumentasi, studi kepustakaan, dan observasi partisipator. Teknik pengambilan sampel menggunakan teknik sampling jenuh atau sensus, sampel yang diambil sebanyak 53 responden yaitu seluruh karyawan Masari Villas and Spa kecuali manajer serta menggunakan analisis faktor konfirmatori. Hasil penelitian ini menunjukkan bahwa terdapat lima faktor terbentuk yang menentukan terjadinya sistem promosi jabatan karyawan di Masari Villas and Spa yaitu prestasi kerja (27,506%), pendidikan dan pelatihan (11,144%), spoil system (9,072%), penilaian pribadi (8,400%), dan kepercayaan (6,846%). Adapun faktor yang mendominasi adalah faktor prestasi kerja yang terdiri dari 6 variabel, yakni: (1) nilai dari kepala departemen mengenai prestasi kerja, (2) penyelesaian tugas-tugas, (3) semangat kerja, (4) kualitas hasil kerja, (5) kejujuran pribadi, dan (6) frekuensi melaporkan tugas. Sistem pengangkatan karyawan dengan prestasi kerja sebagai pertimbangan utamanya dapat membuat promosi jabatan di Masari Villas and Spa menjadi obyektif karena karyawan yang dipromosikan untuk mengisi suatu jabatan adalah mereka yang mempunyai prestasi kerja yang tinggi. Kata kunci: sistem, promosi jabatan, karyawan, villa and spa
Faktor-faktor penyebab turnover intention di love f hotel by fashiontv Dani Saputri; Ni Made Ariani; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (569.782 KB)

Abstract

Penelitian ini bertujuan untuk mengetahui faktor penyebab turnover intention dan faktor dominan penyebab turnover intention di love f hotel by fashiontv. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, dan penyebaran kuesioner. Penentuan sampel yang digunakan adalah teknik sensus, dengan jumlah sampel yang digunakan 87 populasi, sampel dalam penelitian ini merupakan mantan karyawan love f hotel by fashiontv. Teknik analisis data yang digunakan adalah analisis kuantitatif dengan statistik deskriptif dapat digunakan untuk penyajian data dalam bentuk tabel atau distribusi frekuensi dan tabulasi silang, dan yang kedua statistik inferensial hanya bersifat memaparkan data untuk mengadakan penarikan kesimpulan dan membuat keputusan berdasarkan analisis yang telah dilakukan. Sumber data yang digunakan dalam penelitian ini adalah penarikan data primer yang akan mempergunakan kuesioner, maka data yang diperoleh bersifat kualitatif yang sulit untuk dilakukan perhitungan. Hasil dari penelitian faktor penyebab turnover intention yaitu keikatan terhadap organisasi, budaya perusahaan, kepuasan kerja, lingkungan kerja, karakteristik individu, usia, tingkat pendidikan, peningkatan karir, dan kebutuhan pribadi. Faktor dominan penyebab turnover intention di love f hotel by fashiontv adalah faktor keikatan terhadap organisasi dikarenakan memiliki nilai eigenvalue terbesar yaitu 5.707 yang artinya faktor keikatan terhadap organisasi sangat berpengaruh besar dibandingkan faktor-faktor lainnya. Saran yang dapat diberikan ialah sebaiknya Love f Hotel by fashiontv lebih memperbaiki dari segi kebutuhan karyawan, serta job desk pekerjaan yang di sesuaikan dengan posisi jabatan karyawan. Kata kunci : Analisis faktor, Turnover Intention, dan Love F Hotel by fashiontv
PENGAWASAN SISTEM SOP (STANDARD OPERATING PROCEDURE) BARU OLEH SUPERVISOR PADA FRONT DEPARTMENT SATIVA SANUR COTTAGES Ni Nengah Murni; I Nyoman Jamin Ariana; Fanny Maharani Suarka
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 (313.016 KB) | DOI: 10.24843/JKH.2019.v03.i02.p04

Abstract

The tourism industry, especially accommodation such as hotels and others, must have productive, quality, and professional in serving guests. Therefore a Supervisor must be able to educate and guide his staff according to their standards and abilities to create productive human resources by providing supervision or supervising them. This study aims to determine the supervision of new SOP system carried out by the Supervisor and the perception of the Front Office Staff to the Supervisor in carrying out supervision in the Front Office Department of Sativa Sanur Cottages. This research in collecting data used observation, interviews and documentation. The data analysis technique is descriptive qualitative and supported by the attitude scale method or Likert scale to determine the perception of the Front Office Staff. The results of this study indicate that supervision for new SOP sistem is carried out using four stages of supervision that are carried out every day, every month every six months, and the results obtained from the monitoring show that the performance of Front Office staff of Sativa Sanur Cottages is good in accordance with predetermined standards. For the perception of the Front Office Staff towards Supervisor Nyoman Nurpatria Krisna in conducting supervision, the overall score was obtained with an average of 3.81, namely the criteria of "good", and also statement from the Front Office Manager that is was good, so Nyoman Nurpatria Krisna as the Front Office Supervisor at Sativa Sanur Cottages had performed her duties and responsibilities accordingly with predetermined standards. The suggestions submitted to Sativa Sanur Cottages, especially for Front Office Supervisors, are able to maintain the manner of supervision that is done now and even improve it to be better in the future in order to create qualified employees and productivity in doing work. Keywords: Supervision, SOP, Perception, and Sativa Sanur Cottages.
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.
Pengaruh bauran promosi terhadap keputusan wisatawan backpacker dalam memilih budget hotel di kabupaten badung I Gede Artha Suartama; Ida Bagus Ketut Astina; Fanny Maharani Suarka
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.p04

Abstract

Abstract The research motivated by the increasing of accommodation growth in Badung Regency and backpacker trend tourism development that increase with economic accommodation needed. Backpacker is a person or group of people who trave for a relatively long time, with minimal budget, use motorbike as transportation and arrange itinerary independently.The variables used are advertising, personal selling, selling promotion and public relation and publicity. The data obtained through observation, questionnaire, literature study and documentation. Sampling technique using purposive sampling with total of respondent are 170 of backpacker tourists. Data analysis in this research using multiple linear regression to find impact of independent variable to dependent variable by partially and simultaneously. The test gave result simultaneously X’s variable got 15,460 Fcount with Ftabel 2,659. Therefore, partially with result tcount of advertising (X1) 3,080, personal selling (X2) 1,031, sales promotion (X3) 3,149, public relation and publicity (X4) 3,012 with ttabel 1,974 and determination coefficients is 27,3%. Conclusion of the research there are three variable have significantly, advertising (X1), sales promotion (X3), and public relation and publicity (X4) impacts of buying decision of backpacker about budget hotel. Therefore one variable is personal selling (X2) doesn’t give significantly impact. Also there are simultaneously impacts of promotional mix (X) variable to the buying decision of backpacker about budget hotel (Y). While, the dominant variable that impacts buying decision of backpacker about budget hotel in Badung Regency is advertising. Keywords: Backpacker, Budget Hotel, Promotional Mix, Accommodation
Upaya guest relation officer dalam menangani keluhan tamu peserta mice di hotel kawasan itdc nusa dua bali Fanny Maharani Suarka; Putu Ratih Pertiwi; Ida Bagus Dwi Setiawan
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 2 (2018): Vol.2,No.2,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.044 KB) | DOI: 10.24843/JKH.2018.v02.i02.p12

Abstract

Perkembangan program MICE di Bali sebagai bagian dari Perkembangan Pariwisata Bali dapat dikatakan mengalami peninfkatan dari waktu ke waktu. ITDC Nusa Dua Bali yang dulunya dikenal dengan Bali Tourism Development Coorporation memiliki fasilitas terbaik di Bali untuk kegiatan MICE ini. Dan Delegasi atau Tamu peserta MICE adalah tamu yang meiliki spesialisasi tujuan khusus sehingga memerlukan pelayanan yang khusus juga terutama dalam menghadapi kendala ataupun adanya keluhan. Keluhan Tamu MICE ditangani oleh seorang Guet Relation Officer di hotel mereka menginap. Upaya GRO dalam menangani Keluhan Tamu MICE inilah yang menjadi permasalahan dalam penelitian ini, dimana data diperoleh dengan melakukan wawancara mendalam dengan Pihak ITDC, danpara GRO dari hotel-hotel yang menjadi tempat menginap para peseerta MICE. Penelitian ini bertujuan untuk mengkaji aspek MICE dari sisi pelayanan yang diberikan hotel tempat peserta menginap. Data diperoleh dengan melakukan wawancara dengan pihak ITDC dan para GRo serta HRD hotel. Analisis deskriptif kualitatif digunakan dalam menganalisis dan data wawancara. Dari hasil tabulasi wawancara ; umumnya keluhan terkait waktu dan komunikasi. Ada Sepuluh tahapan Upaya Penanganan Komplain, dan kendala dalam upaya umumnya karena SOP khusus belum dimiliki pihak hotel untuk tamu MICE. Tanggapan pihak penyelenggara pada penanganan keluhan tamu MICE ada dalam kategori baik selama perkembangan program MICE di kawasan ITDC. Optimalisasi dalam Penanganan Tamu MICE terkait SOP penanganan tamu MICE, perjanjian lebih mengkhusu dengan penyelenggara, dan peningkatan teknologi komunikasi. Kata kunci : Upaya, Guet Relation Officer , Keluhan Tamu, Tamu Mice, Hotel
Persepsi dan ekspektasi wisatawan terhadap kualitas pelayanan dan servicescape pada kajin japanese contemporary sushi Wiefa Aklima Putri; Fanny Maharani Suarka; Ni Made Ariani
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 (982.945 KB) | DOI: 10.24843/JKH.2018.v02.i01.p11

Abstract

Abstrak Tujuan dari laporan ini adalah untuk mengetahui kepuasan wisatawan terhadap kualitas pelayanan dan servicescape ditinjau melalui aspek persepsi dan ekspekatasi pada Kajin Japanese Contemporary Sushi. Terdapat dua buah konsep yang diteliti yaitu kualitas pelayanan; keandalan, daya tanggap, jaminan, empati dan bukti fisik, serta servicescape; kondisi lingkungan sekitar, ruang, denah dan fungsinya dan petunjuk, simbol dan benda artifak. Data pada penelitian ini menggunakan data kualitatif dan kuantitatif yang diperoleh dari observasi, wawancara, kuesinoner, dokumentasi dan studi kepustakaan. Penentuan informan menggunakan teknik purposive sampling, melalui sampling quota maka sampel ditentukan sejumlah 100 responden melalui rumus Slovin dan penyebarannya menggunakan teknik incidental sampling. Teknik analisis data yang digunakan adalah deskriptif kualitatif dan deskriptif kuantitatif; analisis skala Likert dengan skor terendah 1 hingga skor tertinggi 4, serta Importance Performance Analysis (IPA) untuk mengetahui tingkat kepuasan wisatawan dengan membandingkan hasil skor persepsi dan ekspektasi. Hasil penelitian ini menunjukkan bahwa berdasarkan aspek persepsi dan ekspektasi wisatawan merasa sangat puas terhadap kualitas pelayanan pada Kajin Japanese Contemporary Sushi dengan mendapatkan nilai 96,893%. Berdasarkan aspek persepsi dan ekspektasi wisatawan juga memeberikan hasil sangat puas terhadap servicescape yang diberikan dengan mendapat nilai 97, 17 %. Saran untuk pihak Kajin Japanese Contemporary Sushi adalah walaupun wisatawan sudah merasa sangat puas, masih ada beberapa hal yang perlu diperhatikan dan ditingkatkan. Kata Kunci : Persepsi dan Ekspektasi, Kepuasan Pelanggan, Kualitas Pelayanan, Servicescape, Kajin Japanese Contemporary Sushi
Persepsi Karyawan Housekeeping Department Terhadap Metode Training di Golden Tulip Devins Hotel Seminyak. Ida Bagus Junalaska Prabawa; Agung Sri Sulistyawati; 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 (9395.96 KB) | DOI: 10.24843/JKH.2018.v02.i03.p10

Abstract

Golden Tulip Devins Hotel Seminyak is one of the accommodations 4 stars hotel that located in Jln. Petitenget, Seminyak, Bali. Companies should always held a job training to improve the service quality and to contribute their best to achieve the goals of the company. The formulation of the problem in this research is how housekeeping staff perception of the training methods in Golden Tulip DevinsSeminyak. The types and the sources of data used in this research are qualitative and quantitative data, while the sources data that used are primary and secondary data. The data collection techniques are observation, structured interview, literature studies and documentation. Mechanical determination sample saturated informants and the data analysis method used are descriptive analysis and Likert Scale. Based on the calculation using the Likert Scale of 36 respondents were asked their perception of assessment indicators of the housekeeping employee training method, which is the highest result are the perception from section Housekeeping Supervisor, Room Attendant and Linen Attendant with each section gain an average value are 4,25 and 4,24 that come under very well criteria. Meanwhile the lowest result are the perception from section Public Area Attendant with an average value is 4,02 that come under good criteria. Overall the employee perceptions that all training methods could improve the interpersonal skills so that employees are more responsible with the work that they have done. The suggestions that could be presented to the management of Golden Tulip Devins Hotel Seminyak are the job training is the important thing in the company to support a role in improving the quality of service so need to maintain. The frequency of job training was further enhanced in order to increase the skills and knowledge of employees and the company also should further develop the training materials that provided. Keywords : Perception, Training Method, Housekeeping Department Staff, Golden Tulip.
Pengaruh tingkat hunian kamar terhadap pendapatan makanan dan minuman di grand aston bali beach resort tanjung benoa bali Ni Luh Gede Marsiani; Ida Ayu Trisna Eka Putri; Fanny Maharani Suarka
Jurnal Kepariwisataan dan Hospitalitas Vol 1 No 2 (2017): Vol.1,No.2,2017
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (433.509 KB)

Abstract

The purpose of this study is to determine the effect of room occupancy on food and beverage revenues at Grand Aston Bali Beach Resort and to know the efforts made to increase food and beverage revenues at Grand Aston Bali Beach Resort. These data were gained by observation, interview, literature study, and documentation. The data were analyzed using simple linear regression analysis, correlation, ttest, and determination with 5% significant level. Data processing by SPSS Program (Statistical Package for the Social Sciences) 21 for windows. The results indicated toward simple linear regression calculation obtained the equation Y= 33,967 + 0,097X1, which means the occupancy rate of the room (X) has a significant influence and direction of food and beverage revenues (Y). The result of correlation calculation obtained result of 0,58 with position value "r" is between 0,40-0,59 this mean correlation or relationship happened between room occupancy rate with income of food and beverage at Grand Aston Bali Beach Resort is medium or enough. The result of ttest calculation with degree of freedom 58 and level of significances 5% (0,05) obtained result of tcount (3,162) bigger than ttable (2,000) then Ho rejected and Ha accepted which means room occupancy rate have significant effect to food and beverage income. The result of determination obtained that room occupancy rate has influence to food and drink income equal to 44,7% and the rest of 55,3% is influenced by other factors outside of discussion in this research. Keywords: Influence, Room Occupancy, Food and Drink Revenue, Hotel
Co-Authors A.A Putri Sri Agung Sri Sulistyawat Agung Sri Sulistyawati Ahmad Hamdani Anak Agung Putri Sri Channa Erlanggashani Dani Saputri Gusti Ayu Komang Aryati I Gede Agus Radita I Gede Artha Suartama I Gusti Agung Ayu Nitia Priti Shanti I Kadek Arsana I Ketut Gede Budiyasa I Komang Yudi Kharismayana I Nyoman Jamin Ariana I Nyoman Tri Sutaguna I Putu Suyasa Putra I Wayan Purnayasa Ida Ayu Eka Trisna Putri Ida Bagus Dwi Setiawan Ida Bagus Junalaska Prabawa Ida Bagus Ketut Astina Jihan Tenia Mirandi Muriawan Putra, Agus Natashia Yusuf Ni Kadek Dwipayanti Pebriantari Ni Ketut Arismayanti, Ni Ketut Ni Luh Gede Marsiani Ni Luh Putu Sarasswati Ni Made Ariani Ni Made Juliastuti Ni Nengah Murni Ni Nyoman Sri Aryanti Ni Putu Ratna Sari Putu Ratih Pertiwi Putu Yurika Selly Novia Rosdianti Rosdianti Syakir Abdullah Hading Wayan Adi Pariarta Wiefa Aklima Putri Yofana Virgianne Yohannes Brian Saragih