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All Journal Jurnal Kepariwisataan dan Hospitalitas Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Abdimas Indonesian Journal Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI
A.A. Ayu Arun Suwi Arianty
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Public Health Social Sciences Other

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Kualitas Pelayanan Pramusaji di Restoran Ubud Jaya, I Kadek Ari Kresna; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.688

Abstract

Tujuan dari penelitian ini adalah untuk mengevaluasi tingkat pelayanan yang diberikan oleh pelayan di Restoran Melali menggunakan lima metrik yang berbeda: ketergantungan, daya tanggap, jaminan, empati, dan bukti nyata. Studi kuantitatif deskriptif adalah apa yang kami lakukan di sini. Seluruh 621 pengunjung yang pernah makan atau minum di Restoran Melali menjadi populasi penelitian. Sampel purposive dari 86 peserta menjabat sebagai strategi pengambilan sampel untuk penyelidikan ini. Penyebaran kuesioner atau angket dengan skala Likert yang telah melalui uji validitas dan reliabilitas digunakan sebagai metode pengumpulan data. Temuan menunjukkan bahwa secara umum tingkat pelayanan Restoran Melali memuaskan dan memadai. The purpose of this study was to evaluate the level of service provided by waiters at Melali Restaurant using five different metrics: dependability, responsiveness, assurance, empathy, and tangibles. Descriptive quantitative studies are what we do here. All 621 visitors who had eaten or drank at the Melali Restaurant became the study population. A purposive sample of 86 participants served as the sampling strategy for this investigation. Distributing questionnaires or questionnaires with a Likert scale that has gone through validity and reliability tests is used as a data collection method. The findings show that in general the service level of Melali Restaurant is satisfactory and adequate.
Penerapan Standar Operasional Prosedur untuk Meningkatkan Kinerja Pramusaji Dewi, Ni Putu Ira Sasmita; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 1 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Januari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i1.701

Abstract

Kahuna restoran merupakan restoran yang dimiliki oleh Aloft Bali Seminyak Hotel. Dalam operasionalnya, telah ditetapkan beberapa Standar Operasional Prosedur (SOP) oleh manajemen Kahuna restoran untuk meningkatkan kinerja pramusaji. Tujuan penelitian ini adalah untuk mengetahui bagaimana penerapan standar operasional prosedur oleh pramusaji di Kahuna restoran. Metode yang digunakan dalam penelitian ini adalah observasi, wawancara, dan dokumentasi dengan staff dan F&B Manager. Teknik analisis data yang digunakan adalah teknik analisis kualitatif deskriptif. Berdasarkan hasil penelitian menunjukkan bahwa dari 20 poin SOP terdapat 9 poin yang belum diterapkan secara maksimal. Hal ini dikarenakan adanya faktor dari internal dan external yang menjadi hambatan tersendiri. Saran yang dapat diberikan dalam penelitian ini adalah pihak manajemen dapat lebih meningkatkan lagi kinerja pramusaji dengan memberikan pelatihan tentang SOP dan selalu mengingatkan saat briefing untuk menerapkan SOP dengan baik. Kahuna restaurant is a restaurant owned by Aloft Bali Seminyak Hotel. In its operations, several Standard Operating Procedures (SOP) have been established by Kahuna restaurant management to improve the performance of waiters. The purpose of this study was to find out how the implementation of standard operating procedures by waiters at Kahuna restaurant. The methods used in this study are observation, interviews, and documentation with staff and F&B managers. The data analysis technique used is descriptive qualitative analysis technique. Based on the results of the study, it was shown that of the 20 SOP points, there were 9 points that had not been implemented optimally. This is because there are internal and external factors which are a separate obstacle. The advice that can be given in this study is that management can further improve the performance of waiters by providing training on SOPs and always reminding them during briefings to apply SOPs properly.
Inovasi Minuman Kombucha dengan Campuran Teh Rosella sebagai Welcome Drink Juniati, Anak Agung Dewi; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.754

Abstract

Tujuan dari penelitian Inovasi Minuman Kombucha dengan Campuran Teh Rosella sebagai Welcome Drink adalah untuk mengetahui kualitas Minuman Kombucha dengan Campuran Teh Rosella baik dari kriteria rasa, warna dan aroma. Serta mengetahui ketahanan produk serta berapa biaya produksi yang diperlukan. Pada penelitian ini, dalam pengumpulan data menggunakan Teknik observasi, penyebaran kuesioner, serta dokumentasi. Instrumen penelitian yang digunakan yaitu checklist observasi, kuesioner, serta tabel uji daya tahan. Populasi dalam penelitian ini yaitu orang yang mencoba produk inovasi ini, ada 30 orang panelis yang ikut berkontribusi dalam penelitian ini. Teknik analisis yang digunakan yaitu Teknik analisis deskriptif Kuantitatif dan deskriptif Kualitatif. Hasil penelitian ini berupa hasil uji organoleptik yang menunjukkan dimana P1 lebih unggul, hasil uji daya tahan dari hasil inovasi minuman kombucha dengan campuran teh rosella memiliki daya tahan maksimal 30 hari, serta hasil analisis biaya sebesar Rp. 103.138 yang didapat dari penjumlahan biaya tetap dan biaya tidak tetap. The aim of this research on Kombucha Drink Innovation Mix with Rosella Tea as a Welcome Drink is to determine the quality of Kombucha Drink Mix with The Rosella from the criteria of taste, color and aroma. As well as knowing the durability of the product and how much production costs are needed. In this study, in collecting data using observation techniques, distributing questionnaires, as well as documentation. The research instruments used were observation checklists, questionnaires, and endurance test tables. The population in this study were people who tried this innovative product, there were 30 panelists who contributed to this research. The analysis technique used is descriptive quantitative and qualitative descriptive analysis techniques. The results of this study are in the form of organoleptic test results which show where P1 is superior, the results of the endurance test with the results of kombucha drink innovation mix with rosella tea are still suitable for consumption maximum 30 days, as well as the results of a cost analysis of Rp. 103.138 which is obtained from the sum of fixed costs and variable costs.
Tekun (Teh Kulit Nanas) Untuk Kulit Cantik dan Tubuh Sehat Rickodinata, Daniel; Arianty, A.A. Ayu Arun Suwi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1068

Abstract

Kesadaran masyarakat Indonesia terhadap pentingnya gaya hidup sehat terus meningkat, yang ditandai dengan perubahan pola konsumsi makanan dan perhatian terhadap kesehatan tubuh. Pandemi COVID-19 menjadi pemicu dalam pergeseran perilaku masyarakat menuju pola hidup yang lebih sehat dan alami. Salah satu alternatif produk alami yang mendukung gaya hidup ini adalah teh probiotik fermentasi kulit nanas. Kulit nanas madu yang selama ini dianggap sebagai limbah, ternyata mengandung berbagai senyawa bioaktif seperti bromelain, vitamin C, flavonoid, dan antioksidan yang bermanfaat bagi kesehatan pencernaan dan kulit. Melalui proses fermentasi, kulit nanas madu dapat diolah menjadi minuman fungsional yang tidak hanya meningkatkan sistem imun dan mendukung detoksifikasi alami tubuh, tetapi juga berkontribusi terhadap kesehatan kulit. Selain memberikan manfaat kesehatan, inovasi ini juga menjadi solusi pengelolaan limbah organik secara berkelanjutan. Penelitian ini mengkaji potensi pemanfaatan limbah kulit nanas madu sebagai bahan dasar minuman teh probiotik dan manfaat kesehatannya, sekaligus mendukung tren hidup sehat dan pelestarian lingkungan.The awareness of Indonesian society regarding the importance of a healthy lifestyle continues to grow, as indicated by changes in food consumption patterns and increased attention to physical well-being. The COVID-19 pandemic has played a major role in shifting public behavior toward a more natural and health-conscious lifestyle. One natural product that supports this lifestyle is probiotic tea made from fermented pineapple peels. Often regarded as waste, honey pineapple peels actually contain various bioactive compounds such as bromelain, vitamin C, flavonoids, and antioxidants, which are beneficial for digestive and skin health. Through fermentation, these peels can be transformed into a functional beverage that not only boosts the immune system and supports the body’s natural detoxification, but also contributes to skin health. Beyond its health benefits, this innovation also offers a sustainable solution for organic waste management. This study explores the potential of utilizing honey pineapple peels as the base ingredient for probiotic tea and examines its health benefits, while also aligning with the trend of healthy living and environmental sustainability.
Nyelonding sebagai Instrumen Pembangunan Sosial: Model Pemberdayaan Generasi Muda Berbasis Seni Tradisional di Desa Adat Bayad, Kabupaten Gianyar Bali Ni Made Aristya Dianti; Anak Agung Ayu Arun Suwi Arianty; Luh Eka Susanti; Ida Bagus Soma Antara; Putu Sri Damayanti; Made Widya Paramitha
Abdimas Indonesian Journal Vol. 6 No. 1 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1634

Abstract

The digital era has changed the way young people interact with others. Many young people tend to be more individualistic and show less concern for their social environment. This condition has led to lower participation and weakened social capital in rural communities. This community service activity aims to empower young people through nyelonding activities as an instrument to strengthen social capital in the digital era. The program was carried out using a participatory approach, including initial observation, the formation of a Selonding music group, regular training sessions, and continuous assistance. The participants were village youths who were previously less active in social and cultural activities. The results show improvements in discipline, teamwork, responsibility, and self-confidence among the participants. In addition, nyelonding activities helped strengthen social relationships and increased care for the surrounding community. These findings indicate that traditional arts can be an effective medium for youth empowerment and social capital strengthening, while also contributing to the preservation of local culture in the digital era.
PELATIHAN HOSPITALITY SERVICE EXCELLENCE DAN FOOD & BEVERAGE SERVICE PADA USAHA DWE DESA ADAT BATUR KINTAMANI Ni Luh Putu Intan Nirmalasari; A.A.Ayu Arun Suwi Arianty; Luh Eka Susanti
Sewagati Vol. 5 No. 1 (2026): SEWAGATI
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v5i1.6689

Abstract

Tourism development in Kintamani has increased the need for professional hospitality services, particularly in community-based businesses managed by local human resources. Usaha Dwe Desa Adat Batur Lila Cita Sari Mekar Batur, located at Warung Seked Kintamani, has strong potential to support guest experiences through accommodation and food and beverage services. However, the staff still faced several challenges related to service flow, communication, cleanliness, product consistency, restaurant service techniques, and beverage preparation. This community service activity aimed to improve staff competence through Hospitality Service Excellence and Food and Beverage Service training. The method consisted of initial observation, preparation of training materials, training and mentoring, evaluation, and formulation of recommendations. The training was conducted through material delivery, demonstration, direct practice, service simulation, interactive discussion, restaurant service practice, and bar practice for developing beverage recipes needed by the business. The results showed improvement in staff understanding, confidence, and practical skills in providing cleaner, more responsive, professional, and guest-oriented service. The activity also helped staff recognize the importance of coordination between kitchen, service, and bar operations. In conclusion, practical training based on partner needs can strengthen local staff competence and support better guest experiences at Warung Seked Kintamani.
Penguatan Resiliensi dan Daya Saing Usaha Kuliner Pesisir melalui Digitalisasi Pemasaran di Desa Kedonganan, Kabupaten Badung, Bali Anak Agung Ayu Arun Suwi Arianty; Ni Luh Gede Sari Dewi Astuti; Luh Eka Susanti; Febrina Endjitrie Renanda; I Kadek Agus Andika Pratama
Abdimas Indonesian Journal Vol. 6 No. 1 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1528

Abstract

Kedonganan Village, Badung Regency, Bali, is a coastal area widely recognized as a seafood culinary center and an important component of Bali’s tourism system. However, post-pandemic dynamics have revealed that coastal culinary businesses continue to face several challenges, including low digital literacy, limited technology based marketing capabilities, and increasing destination competition. This community service program aimed to enhance the digital capacity of local culinary entrepreneurs through the optimization of Google Business Profile and the use of social media as an area-based digital marketing strategy. The program was implemented through workshops, training sessions, hands-on mentoring, and evaluation using pre-tests and post-tests involving 40 participants. The training materials covered the creation and management of digital business profiles, social media content strategies, product photography techniques, and business branding enhancement. The results demonstrated a significant improvement in participants’ knowledge and skills. In the Google Business Profile training, the average score increased from 54.8 to 84.6. Meanwhile, in the social media training, the average score rose from 58.4 to 82.2. Beyond knowledge improvement, participants also showed better capabilities in managing their digital business identity, increasing business visibility, and building stronger customer engagement through digital platforms. These findings indicate that the integration of Google Business Profile and social media represents an effective strategy for strengthening the competitiveness and resilience of coastal culinary businesses. The program also highlights the importance of community based approaches and institutional collaboration in accelerating the digital transformation of MSMEs within tourism destinations.
Meningkatkan Kepuasan Menginap Melalui Peningkatan Kualitas Pelayanan dan Fasilitas Hotel I Komang Nataliana; Kadek Feni Aryati; I Gusti Ayu Eka Suwintari; A.A.A Arun Suwi Arianty
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1992

Abstract

Guest satisfaction is a crucial factor influencing the success of the hospitality industry, as it is closely associated with customer loyalty, hotel reputation, and business competitiveness. Based on observations, discussions with the management, and an analysis of guest reviews on the Booking.com platform, D’Nusa Beach Club and Resort continues to face challenges related to service quality and hotel facilities. These challenges include suboptimal service delivery, ineffective complaint handling, inconsistent room cleanliness, and several facilities requiring maintenance. This community service program aimed to improve service quality and facility management to enhance guest satisfaction. The methods employed included problem identification, socialization, service excellence training, facility management assistance, and evaluation. The socialization and training focused on service excellence, effective communication, customer experience, and complaint handling. Assistance activities included strengthening housekeeping standards, developing housekeeping checklists, and providing recommendations for regular facility maintenance. The results indicated an improvement in participants' understanding of the importance of responsive, friendly, and professional service, as well as increased awareness of the significance of facility maintenance and cleanliness standards in supporting guest comfort. Furthermore, the hotel management demonstrated a commitment to implementing the recommended improvements to enhance service quality and hotel facilities. This program contributed positively to strengthening human resource capacity and facility management, thereby supporting the continuous improvement of the guest experience.
Co-Authors Arnawa, I Gusti Suka Dewi, I Gusti Ayu Melistyari Dewi, Ni Putu Ira Sasmita Febrina Endjitrie Renanda I Dewa Ayu Vikha Purnama Dewi I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Ayu Melistyari Dewi I Gusti Suka Arnawa I Kadek Agus Andika Pratama I Komang Nataliana I Made Sudjana I Nyoman Sudiarta Ida Bagus Ketut Soma Antara Ida Bagus Soma Antara Jaya, I Kadek Ari Kresna Juniati, Anak Agung Dewi Kadek Feni Aryati Komang Ratih Tunjung Sari Komang Ratih Tunjungsari Luh Eka Susanti Made Widya Paramitha Nararya Narottama Ni Luh Gede Sari Dewi Astuti Ni Luh Putu Intan Nirmalasari Ni Made Aristya Dianti NI MADE AYU SULASMINI . Ni Nyoman Nadya Pradnyandari Putra , I Wayan Wiantara Putu Eka Wirawan Putu Sri Damayanti Rickodinata, Daniel Semara, I Made Trisna Sudjana, I Made Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih