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All Journal Buletin Udayana Mengabdi Jurnal Mirai Management YUME : Journal of Management Jurnal Mantik Jurnal Pendidikan dan Konseling jurnal ilmiah hospitality Al-Kharaj: Journal of Islamic Economic and Business Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Kepariwisataan dan Hospitalitas Wacana Ekonomi : Jurnal Ekonomi, Bisnis dan Akuntansi Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Brilliant International Journal of Management and Tourism (BIJMT) Journal of Innovation Research and Knowledge CEMERLANG :Jurnal Manajemen dan Ekonomi Bisnis KREATIF: Jurnal Pengabdian Masyarakat Nusantara Majalah Ilmiah Widyacakra Jurnal Ilmiah Hospitality Management Dharma Jnana Gemilang: Jurnal Manajemen dan Akuntansi Safari : Jurnal Pengabdian Masyarakat Indonesia Profit: Jurnal Manajemen, Bisnis dan Akuntansi Journal of Research and Development on Public Policy Journal of Management and Social Sciences Jurnal Pelayanan dan Pengabdian Masyarakat Indonesia International Journal of Economics and Management Research Cakrawala: Jurnal Pengabdian Masyarakat Global Digital Bisnis: Jurnal Publikasi Ilmu Manajemen Dan E-commerce Inisiatif: Jurnal Ekonomi, Akuntansi Dan Manajemen Jurnal Manajemen Riset Inovasi Wawasan : Jurnal Ilmu Manajemen, Ekonomi dan Kewirausahaan Journal of Management and Creative Business International Journal of Management Research and Economics Alkhidmah: Jurnal Pengabdian dan Kemitraan Masyarakat Cross-Border Journal of Business Management Asian Journal of Management, Entrepreneurship and Social Science Brilliant International Journal of Management and Tourism

I Nyoman Tri Sutaguna

Universitas Udayana

Author-ID : 3365656

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Transportation Other

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PEMBINAAN KEPARIWISATAAN MELALUI PELATIHAN TEKNIK PRESENTASI KULINER LOKAL DI DESA WISATA MENGWI KECAMATAN MENGWI KABUPATEN BADUNG I.N.T. Sutaguna; N.M. Ariani; N.N.S. Aryanti; I.A.E.T. Putri
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (133.685 KB)

Desa Wisata Mengwi mempunyai Makanan dan Minuman Tradisional yang khas, yang dapat dikembangkan sebagai wisata kuliner (culinary tourism). Selain bentuk dan rasa, cara pengolahan dari bahan mentah sampai menjadi makanan dan juga dalam proses penyajiannya merupakan atraksi yang sangat menarik. Penyelenggaraan usaha makan dan minum tersebut merupakan salah satu bagian dari kehidupan pedesaan yang perlu dijajagi kemungkinannya untuk bisa dikembangkan sebagai media interaksi antara masyarakat dan wisatawan. Bentuk dari usaha ini dapat berupa kegiatan : makan bersama (dinner, lunch dan sebagainya) di lokasi desa, usaha pembukaan restoran, coffe shop di tempat-tempat strategis desa, serta kegiatan kursus masak-memasak Makanan Khas Daerah Bali seperti megibung dan sebagainya. Program-program seperti ini memerlukan penyuluhan dan pelatihan baik terhadap penyajian (presenting) maupun kualitas makanan dan kesehatannya. Sehubungan dengan hal tersebut di atas, dalam rangka pengembangan Desa Wisata Mengwi sebagai desa wisata, maka perlu juga dikembangkan usaha Makanan Khas Daerah Bali sebagai media interaksi antara masyarakat dan wisatawan dan juga sebagai wisata kuliner (culinary tourism) di Desa Wisata Mengwi, Kecamatan Mengwi, Kabupaten Badung. Model kuliner yang dapat dikembangkan di Desa Wisata Mengwi seperti : Jukut Ares (appetizer/makanan pembuka). Nasi Sela, Tipat Cantok, Ayam/Bebek Betutu, Be Guling, Lawar Gedang, Jukut Urab (main course/makanan utama). Tape Ketan, Jaje Uli,Jjaja Dadar, JajaTtimus, Kolak Biu /sela (dessert/ makanan penutup). Semua kuliner tersebut dapat diadaptasi ke gastronomi internasional baik dari segi bentuk, tujuan, dan makna yang meliputi adaptasi bahan makanan, rasa, pengolahan, penataan/penyajian dan cara makan, sehingga dapat disajikan untuk wisatawan.

PENGUATAN KAPASITAS SUMBER DAYA MANUSIA DALAM MENINGKATKAN DAYA SAING PRODUK INDUSTRI PARIWISATA UNTUK MENGHADAPI ASEAN ECONOMIC COMMUNITY (AEC) DI DESA PELAGA KABUPATEN BADUNG I.K. Suwena; I.G.N. Widyatmaja; I.B.K. Astina; P.R. Pertiwi; N.T. Sutaguna
Buletin Udayana Mengabdi Vol 16 No 3 (2017)
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (160.979 KB)

Community service which carried out in Pelaga village, Petang, Badung aims to provide a wide space for local people to organizes and improves the system of management of eco tourism and to increases the participation of local communities in tourism development in Pelaga village through the well – packaging of eco tourism. In order to increase the income of local communities in Pelaga village, it is important to held this community empowerment through the utilization of its potencies, and then package it, as a valuable tourism product as well as to improve the finance and the power sources of those communities, also as a support of the tourism development in Badung. The targets of the activities of community service are the ecotourism manager and the young generations of Pelaga village. The approaching models are: 1. Participatory Rural Appraisal (PRA) Model, (2) Entrepreneurship Capacity Building (ECB) Model, (3) Knowledge/Technology Transfer Model. Some activities have been done in KKN – PPM program in Pelaga village, in order to address the various problems of eco – tourism faced by the local communities of Pelaga village, such as: Setting – up a sort of a foundation to manage the eco – tourism in Pelaga village, tour guide training for the local communities, packaging training in how to package the coffee processed products into tourism products, English for tourism courses, and provide the local communities houses as home stays for the tourists

PEMBINAAN KEPARIWISATAAN MELALUI PELATIHAN TEKNIK PRESENTASI KULINER LOKAL DI DESA WISATA MENGWI KECAMATAN MENGWI KABUPATEN BADUNG I Nyoman Tri Sutaguna; Ni Made Ariani; Ni Nyoman Sri Aryanti; Ida Ayu Eka Trisna Putri
Buletin Udayana Mengabdi Vol 17 No 3 (2018): Buletin Udayana Mengabdi
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

Analisis daya saing tenaga kerja pada front office dan housekeeping department di prama sanur beach hotel bali Gede Ananda Putra; Agung Sri Sulistyawati; I Nyoman Tri Sutaguna
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.p07

Abstract The aim of this research is to determine the competitiveness and strategy to increase the competitiveness aspect of Front Office and Housekeeping Department especially room attendant section at Prama Sanur Beach Hotel, based on MEA 2015 drives competition between all labors more increasing. This research also based on the Front Office staff largely had above 20 years of service and had age above 45 years . The located of this research was in Prama Sanur Beach Hotel, Cemara street, Sanur Village, Denpasar. The tecnique of collecting data were observation, interviews, documentation and questionare.The technique of sampling in this research used quota and incidental sampling. The kind of data are qualitative and quantitative data, while source of data are primary data and secondary data. This research used descriptive analysis, data reduction, likert scale analysis and SWOT Analysis Based on the results of this research, Guest Service Attendant has score 4,30 category very good, Concierge has score 4,11 category good, GuestRelation Officer has score 4,30 category very good, Telepon Operator has score 3,94 category good and the average score is 4,15 category good and be able to have improvement. Room Attendant has score 4,15 category good and be able to have improvement. Some main strategy in Front Office there are departemental training, section training, refreshment training, handling complaint training, internal trainer, and employes sertification. Strategy in Housekeeping Department there are departemental training, handling guest complaint training, internal trainer, employes sertification, outing intern department program. Keywords : Competitiveness, Labor, Front Office Department, Housekeeping Department

Analisis kualitas makanan terhadap kepuasan wisatawan di harris restaurant pada hotel harris raya kuta Yorlanita Agustina Sojo; Ni Made Ariani; I Nyoman Tri Sutaguna
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.p09

Abstract This Research was motivated by the complains submitted by tourists regarding the quality of food in Harris Restaurant at Harris Raya Kuta Hotel. The purpose of this research was findout food quality towards tourists satisfaction in Harris Restaurant at Harris Raya Kuta Hotel. The variable used in this research is quality of food and tourists satisfaction. The type of data in this research are qualitative and quantitative data, while the data sources used are primary data and secondary data. Method of collecting data are observation, interview, quitionare, documentation, and literature riview. Sampling technique uses quota sampling technique by determining the number of samples using the Slovin’s Formula and obtained as many as 100 samples. Technique of analyzing data used in this research are descriptive analysis and quantitative analysis consisting of descriptive statistical analysis by using a Likert Scale, inferensial statistical consisting of validity test, reliability test and important Performance Analysis.The result indicates that indicators that have given satisfaction to tourists are indicators of maturity level indicator, freshness to make food, portion, and texture. Then the rating of tourists on the quality of food in Harris Restaurant at Harris Raya Kuta Hotel obtained a score of 89,92% or tourists were satisfied with the quality of food in Harris Restaurant at Harris Raya Kuta Hotel. Key Word: Food Quality, Tourist Satisfaction, and restaurant.

Analisis Ketersediaan Fasilitas Tamu Penyandang Disabilitas Di Hotel Kawasan ITDC Nusa Dua Rosdianti Rosdianti; Fanny Maharani Suarka; I Nyoman Tri Sutaguna
Jurnal Kepariwisataan dan Hospitalitas Vol 2 No 3 (2018): Vol.2,No.3,2018
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Fasilitas menjadi salah satu hal penting yang harus disediakan hotel untuk dapat melayani tamu disabilitas.Penelitian ini dilakukan di hotel Inaya Putri Bali dan Melia Bali untuk mengetahui bagaimana ketersediaan dan keadaan fasilitas dan bagaimana upaya hotel untuk meningkatkan fasilitas untuk tamu penyandang disabilitas. Teknik pengumpulan data yang digunakan dalam penelitian ini yaitu observasi, wawancara, dokumentasi, serta studi kepustakaan.Teknik penentuan informan menggunakan purposive sampling (key informan).Teknik analisis data yang digunakan adalah deskriptif kualitatif (reduksi data, penyajian data, dan menarik kesimpulan). Penelitian ini menunjukkan bahwa fasilitas tamu penyandang disabilitas di Hotel Inaya Putri Bali dan Melia Bali terdapat beberapa indikator yang belum tersedia pada dua hotel ini, pada hotel Inaya Putri Bali belum adanya handrail pada ramp, tidak ada huruf braille pada tombol panel didalam lift, alarm lampu darurat, audio, papan informasi serta fasilitas bahasa isyarat bagi tuna rungu, tidak ada jalur pemandu, serta area parkir untuk penyandang disabilitas. Kemudian pada Melia Bali belum adanya toilet umum khusus untuk penyandang disabilitas, tidak ada ramp dari lantai dasar menuju lobby, tidak ada huruf braille pada tombol panel didalam lift, alarm lampu darurat, audio, papan informasi, fasilitas bahasa isyarat bagi tuna rungu, tidak ada jalur pemandu, serta tidak adanya area parkir untuk penyandang disabilitas. Belum adanya beberapa indikator di kedua hotel ini tidak memberikan kesan bahwa hotel tidak ramah terhadap para tamu disabilitasnya dan kamar khusus di kedua hotel ini belum sepenuhnya diperuntukkan kepada tamu penyandang disabilitas. Adapun upaya yang dilakukan kedua hotel ini menggunakan upaya preservatif untuk memelihara atau mempertahankan kondisi yang telah kondusif dengan cara memiliki program-program untuk memelihara atau melakukan pengawasan terhadap semua fasilitas tersebut. Saran dari hasil penelitian ini adalah Inaya Putri Bali dan Melia Bali dapat meningkatkan fasilitas yang belum tersedia dimasing-masing hotel dan dapat mempertahankan fasilitas dan pelayanan yang sudah ada agar tamu merasa aman, nyaman dan mudah melakukan semua aktifitasnya tanpa adanya hambatan. Kata Kunci: fasilitas, tamu, penyandang disabilitas.

GUEST SATISFACTION DITINJAU DARI SERVICE, FACILITIES, GREEN IMAGE, AND PRICE, IN HOTEL INDUSTRY I Ketut Sirna; Ni Komang Samiasti; I Nyoman Tri Sutaguna
Majalah Ilmiah Widyacakra Vol 3 No 2 (2020): Majalah ilmiah Widyacakra
Publisher : STIE BIITM

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.757 KB)

ABSTRACTThis research was conducted at Semabu Hills Hotel, which is the first hotel as a 3-star hotelin Nusa Penida. This study is to determine Guest satisfaction in terms of service, facilities,green image and price at Semabu Hills Hotel Nusa Penida. This study used accidentalsampling with 115 respondents. Collecting data by means of observation, documentation,interviews and questionnaires. The method of analysis used statistical tests, multiple linearregression tests, and hypothesis testing t test and f test. The results of this study partially findthat service has a positive effect on guest satisfaction at Semabu Hills Hotel, in terms ofmultiple linear regression of 0.171, and is strengthened by the t value is more than the t table,namely 3,420> 1,981. Facilities have a positive and significant effect on guest satisfaction atSemabu Hills Hotel, using multiple linear regression of 0.151 and reinforced by the t value ismore than the t table, namely 3.505> 1.981. Green Image has a positive and significant effecton guest satisfaction at Semabu Hills Hotel, using linear regression with a difference of0.190, and it is strengthened by the t value of more than t table 3.183> 1.981. Price has apositive and significant effect on guest satisfaction at Semabu Hills Hotel, using multiplelinear regression of 0.249, and is strengthened by the t value of more than t table 3.038>1.981. While Service, Facilities, Green Image and Price simultaneously have a positive andsignificant effect on Guest Satisfaction at Semabu Hills Hotel, this can be seen in theregression equation Y = 1,440 + 0.171b1 + 0.151b2 + 0.190b3 + 0.249b4, and strengthenedby the value f count more than f table 49.448> 2.69. and simultaneously the results of theDetermination test are 63% and the remaining 37% are determined from other variables thathave not been examined in this study. From this research it can be concluded that there is apositive and significant influence between Service, Facilities, Green Image, and Price eitherpartially or simultaneously on Guests Satisfaction at Semabu Hills Hotel Nusa Penida.

MODIFIKASIMAKANAN TRADISIONAL BALI BERBAHAN DASAR AYAM SEBAGAI DAYA TARIKWISATA DI DESA MENGWI BADUNG I Nyoman Tri Sutaguna
Jurnal Ilmiah Hospitality Management Vol 7 No 2 (2017)
Publisher : Institut Pariwisata dan Bisnis Internasional

Â The study, entitled â€œModified Traditional Food made Basis Support Chicken For Tourism Industry in Mengwiâ€ againts the background by the recent development of world tourism with tourist from the massive shift of interest in tourist to the tourism ethnic. Traveler began to look for unique tours are very concerned with the original character of the local community. One of which is owned by the culinary tourist destination. The research was conducted through descriptive interpretative study that aims to identify the presence of both interms of culinary tourism: (1) The modification of traditional foods made from chicken, (2) Travelerâ€™s perception of the traditional foods, (3) Attempts a restaurant or dinner in developing traditional food, the most common data collection method is observation, questionnaires, interviews and documentation while the theoretical basis used is the theory of perception and marketing strategy.Modification process that served traditional food is traditional food made from chicken that has been modified as traditional betutu chicken, chicken betutu modification and crispy chicken, have some process modifications such as: (1) Seasoning, (2) Procesing, (3) Taste, (4) Presentation. Traveler have a positive perception of the traditional food made from chicken in Mengwi tourist area. Based on the results of research, an effort that is suitable for the development of culinary tourism in the village of Mengwi to see the existing constraints are combined with the advantages that exist in traditional food is offered to tourists in the village of Mengwi is as follows efforts to develop food product made from chicken both in terms of seasoning, processing, taste and presentation, and menu variations based chickens among other things: add a menu like the chicken for example by treatment with the way steam, braising, and roasted by changing some traditional recipe with modifications such as roast chicken in orange

Gender Sebagai Sub-sample: Variabel Anteseden Perilaku Organizational Citizenship Behavior (OCB) I Nyoman Tri Sutaguna; Agus Yulistiyono; Yenny Verawati; Ni Made Satya Utami; I Made Purba Astakoni
WACANA EKONOMI (Jurnal Ekonomi, Bisnis dan Akuntansi) Vol. 21 No. 2 (2022)
Publisher : Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/we.21.2.2022.133-149

The objectives of this study namely analyzing the role of workplace spirituality, organizational citizenship behavior (OCB), organizational commitment, job satisfaction, and analyzing gender roles as a sub-sample in the research model adopted. This research was conducted in all notary offices in Bangli Regency, with research sample of 45 permanent employees. Empirical data were analyzed through the Partial Least Square approach (SEM_PLS) approach. The results of testing the model with the Q-Square Predictive Relevance (Q2), R-Square (R2) approach or the coefficient of determination, and Goodness of Fit (GoF) obtained a model with a good predicate. Research results confirmed that workplace spirituality significantly influence on job satisfaction and organizational citizenship behavior. Results also proved that workplace spirituality positively influence organizational commitment. Whereas job satisfaction insignificantly influences organizational citizenship behavior and organizational commitment also showed insignificant effect towards organizational citizenship behavior. In testing gender as a sub-sample on all linkages built in the model, no significant results have been obtained, in the sense that gender roles (both male and female) as a group are not significantly different.

Determination of The Best Employee Using The Behavioral Anchor Rating Scale Herman Sjahruddin; Poppy Hidayat; Irwan Moridu; I Nyoman Tri Sutaguna; Suratman
Jurnal Mantik Vol. 6 No. 3 (2022): November: Manajemen, Teknologi Informatika dan Komunikasi (Mantik)
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/mantik.v6i3.2915

Human resource management is essential in improving the competence of human resources in the company, especially every employee, in carrying out operational activities for the company's common goals. Increasing competence requires each individual to improve performance for the company's success further and consider the provision of bonuses and allowances. An objective employee performance appraisal can produce the best employee appraisal decisions that are carried out by selecting many employees from several assessment criteria. This study aims to determine the best employee ratings by applying the Behavioral Anchor Rating Scale (BARS) method so that each parameter of employee attitude and behaviour assessment can be made on a measurable scale with rating and anchor value scales that show performance on each dimension of the four assessment criteria. The study results of 5 alternative employee candidates have successfully completed an objective assessment to produce one best employee result.

Co-Authors A.M. Putra A.S. Sulistyawati Abdurohim Abdurohim Adrian Febriana Dima Adrian Febriana Dima Adrian Febriana Dima Agung Sri Sulistyawati Akhmad Nur Zaroni Akmal Abdullah Almansyah Rundu Wonua Andreas Tigor Oktaga, Andreas Andriya Risdwiyanto Arief Yanto Rukman Arief Yanto Rukmana Arief Yanto Rukmana Aris Munandar Arwin Tannuary Aslichah Aslichah Atik Sekianti Betty Rahayu bunga aditi Cakranegara, Pandu Adi Chevy Herli Sumerli Citra Arta, Deddy Novie D Yadi Heryadi Daniel L. Pakiding Desak Made Artatik Wangi Dian Ariani Dian Indah Sari Eka Hendrayani Eka Kurnia Saputra Eliyanti Agus Mokodompit Ema Yudiani Endang Fatmawati Endang Silaningsih Endrawati, Titin Erlina Pakki Fanny Maharani Suarka Farid Ardyansyah Farida Akbarina Ferdinandus Sampe Frans Sudirjo Frans Sudirjo Gede Ananda Putra Geofakta Razali Gusti Noorlitaria Achmad Hapzi Ali Hardi Fardiansyah Harfiahanj Indah Rakhma Ningtyas Harun Samsuddin Henny Herawati Heny Herawati Heriyana Heriyana Huzaemah Huzaemah I Gusti Ngurah Widyatmaja I Ketut Sirna I Ketut Suwena I Made Purba Astakoni I Made Yasa yasa I Nyoman Jamin Ariana I Wayan Purnayasa I.A.E.T. Putri I.B.K. Astina I.N.J. Ariana IB Ketut Astina Ida Ayu Eka Trisna Putri Ilham Ilham Ilham, Rachmad Irwan Moridu Jatmiko, Anang Rohmad Kaharuddin Lalu Juliyadi Lalu Masyhudi Latuconsina, Zainuddin Luckhy Natalia Anastasye Lotte M Rafid Manap, Abdul Manik Pratiwi Marhumi Marhumi Maria Lusiana Yulianti Masfiatun Nikmah Mashudi Hariyanto MASHUDI HARIYANTO Mawardi Mawardi Miftahorrozi Miftahorrozi Muhammad Sulton Aminudin MUHAMMAD YUSUF Muhammad Yusuf MUHAMMAD YUSUF AR Muriawan Putra, Agus Mutiara Shifa Mutmainah Mutmainah N. Narottama N.M. Ariani N.N.S. Aryanti Nasaruddin Siregar Ni Komang Samiasti Ni Made Ariani Ni Made Satya Utami Ni Nyoman Sri Aryanti Ni Putu Ida Trisnadewi Ni Putu Ratna Sari Ni Wayan Noni Suandewi Norvadewi Nursyamsi , Sari Endah P.R. Pertiwi PA. Andiena Nindya Putri PA. Andiena Nindya Putri Pawit Wartono Poppy Hidayat Puspita Puji Rahayu Putu Diah Kesumadewi Rahmadtiyah Hasanah Miftahuljannah Ratnawati Ratnawati Resdiansyah Resdiansyah Revi Sesario Rian Ardianto Rina Sovianti Rina Sovianti Rini Hadiyati Rinovian Rais Ronald Mahendra Jati Rosdianti Rosdianti Rusydi Fauzan Rusydi Fauzan Samuel PD Anantadjaya Santi Nururly SELLY SIPAKOLY Siregar, Ade Perdana Sjahruddin, Herman Slamet Maryoso Sri Gustini Sumarni Sumarni Suratman Syamsu Rijal Syamsu Rijal Uli Wildan Nuryanto Widjaja, Warkianto Wina Nurhayati Wiryawan, Dedik Yenny Verawati Yogi Nurfauzi Yorlanita Agustina Sojo Yulistiyono, Agus Yusnindar Yusnindar Yusrin Yusrin Zarkasi Zarkasi

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