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Amir, Firlie Lanovia
Institut Pariwisata Dan Bisnis Internasional
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Pengaruh Disiplin dan Motivasi Kerja terhadap Kepuasan Kerja Karyawan Fortuna, Dewa Ayu Putu Mayuni; Amir, Firlie Lanovia; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.932

Abstract

Tujuan penelitian ini agar dapat mengetahui bagaimanakah pengaruh disiplin dan motivasii kerja secara bersamaan serta parsial terhadap kepuasan kerja karyawn. Penelitian ini dilakukan di Hotel COMO Uma Canggu. Dalam penelitian ini menggunakan metodologi kuantitatif, dengan pra penelitian dilakukan melalui wawancara online dan pengolahan data utama menggunakan kuesioner yang dibagikan kepada anggota staf COMO Uma Hotel Canggu. Karyawan Hotel COMO Uma Canggu yang menjadi populasi penelitian ini. 67 responden dipilih untuk sampel menggunakan simple random sampling dan algoritma Slovin. Uji Asumsi Klasik, Analisis Regresi Linear Berganda, Uji Koefisien Determinasi, Uji F, dan Uji t merupakan metode analisiis data yng digunakn pada penulisan penelitiann ini, bantuan yang digunakan oleh penulis ialah program SPSS versi 25. Dilihat dari temuan penelitian adalah sebagai berikut: (1) Disiplin secara signifikan meningkatkan kepuasan kerjaa karyawan, dengn nilai t-hitung sebesr 3,023 dan signifikansii sebesarr 0,004. (2) Kepuasan kerja pegawai secara signifikan dipengaruhi positif oleh motivasi, dengan nilai t-hitung sebesar 3,623 dan signifikansi sebesar 0,001. Disiplin dan motivasii kerja keduanya memiliki dampak yng cukup menguntungkan terhaadap kepuasn kerja karyawn, dengan nilai signifikansi 0,000. Disiplin dan motivasi kerja memiliki dampak 50,5% terhadap seberapa puas karyawan dengan pekerjaannya. The purpose of writing this reseaarch is to be able to find out how thee influence of discipline and work motivation simultaneously and partially on employee job satisfaction. This researcch was conductted at the COMO Uma Hotel Canggu. In this study, a quantitative methodology was used, with pre-research conducted through online interviews and primary data processing using questionnaires distributed to COMO staff members at Uma Hotel Canggu. COMO Uma Canggu Hotel employees who are the population of this study. 67 resspondents were selected for the sample using simple random sampling and the Slovin algorithm. Classical Assumption Test, Multiplle Linear Regressiion Analysis, Coefficient of Determinatiion Test, F Test, and T test are the data analysis methods used in writing this research, the assistance used by the authors is the SPSS program version 25. Judging from the research findings are as follows: ( 1) Discipline significantly increases employee job satiisfaction, with a t-count of 3.023 and a significance of 0.004. (2) Employee job satisfaction is significantly positively influenced by motivation, with a t-count of 3.623 and a significance of 0.001. Discipline and work motivation both have a quite beneficial influennce on emplloyee job satisfactiion, with a signiificance vallue of 0.000. Discipline and work motivation have a 50.5% impact on how satisfied employees are with their jobs.
Innovation and Hygiene Improvement Training with Content Creators and MSMEs in Improving the Culinary Industry in Indonesia : Penelitian I Wayan Suadnyana; Febianti; Putu Herny Susanti; Gede Eka Wahyu; Firlie Lanovia Amir
Jurnal Pengabdian Masyarakat dan Riset Pendidikan Vol. 3 No. 4 (2025): Jurnal Pengabdian Masyarakat dan Riset Pendidikan Volume 3 Nomor 4 (April 2025
Publisher : Lembaga Penelitian dan Pengabdian Masyarakat

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/jerkin.v3i4.1253

Abstract

This article collaborates with several Balinese influencers to improve innovation capabilities and several academics in the health field to improve hygiene in culinary UMKM in Bali. This conclusion in tis article show The improvement of innovation capabilities that the author socialized was around creating content to increase marketing reach. The ideas for culinary content for MSMEs that the author socialized include the following: 1. Customer Reviews. 2. Cooking Preparation Demo. 3. Behind the Scenes. 4. Introducing employees in the kitchen or admin.5. Re-share customer posts: Generally, if your customers see that their posts are re-shared on your culinary business account, they will be happy. Thus, you have also opened up opportunities for other customers to also buy products from your storefront. In addition to the 5 ideas above that you can do to attract a lot of attention from customers, you can also do a live streaming session which is also useful for increasing closeness with customers. The author socialized these five ideas with the aim of developing his business so that it can develop further and even penetrate the national market. Not only developing innovation capabilities by creating interesting content, the author also socializes about food hygiene. Some principles of food hygiene and sanitation include the following: 1. Personal Hygiene 2. Environmental Hygiene. 3. Safety of Raw Materials. 4. Proper Handling and Storage. 5. Hygiene Training and Certification. Thus, food quality and safety can be guaranteed properly.The socialization carried out by the author regarding the development of innovation capabilities by creating creative content around culinary and improving food hygiene and sanitation is carried out with the hope that MSMEs in Bali can continue to develop and even penetrate the national market and be able to create a healthy Bali because of healthy food.
Analisis Strategi Pemasaran Pada Era New Normal di Mano Beach House Restaurant Seminyak Widiantari, Ni Kadek; Amir, Firlie Lanovia; Praminatih, Gusti Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i2.336

Abstract

Penelitian ini membahas strategi pemasaran di Mano Beach House Restaurant dengan tujuan untuk menganalis faktor-faktor internal dan eksternal, untuk mengetahui posisi strategi pemasaran yang telah dilakukan, serta untuk mengetahui strategi pemasaran alternatif yang dapat diterapkan di Mano Beach House Restaurant. Teknik pengumpulan data dalam penelitian ini adalah dengan melakukan wawancara, observasi, dokumentasi, dan juga penyebaran kuesioner kepada 4 responden. Teknik analisis data yang digunakan yaitu deskriptif kualitatif, IFAS-EFAS dan analisis SWOT. Hasil penelitian dengan analisis SWOT didapat titik koordinat sumbu X (internal) = 2,65 dan sumbu Y (eksternal) = 1,32 sehingga posisi Mano Beach House berada pada kuadran I, yakni mendukung strategi agresif (growth oriented strategy). Strategi alternatif yang dapat diterapkan oleh Mano Beach House Restaurant adalah dengan memanfaatkan teknologi digital seperti media sosial yang dimiliki dalam meningkatkan kegiatan promosi produk-produk yang dimiliki Mano Beach House Restaurant dengan membuat konten yang menarik dan mengarah kepada positioning perusahaan, serta menjaga dan meningkatkan kerja sama dengan mitra kerja baik travel agent maupun ojek online dalam mempromosikan produk. Ojek online sangat mendukung pendistribusian produk secara online di era New Normal saat ini. This study discusses the marketing strategy at Mano Beach House Restaurant with the aim of analyzing internal and external factors, to determine the position of the marketing strategy that has been carried out, and to find out alternative marketing strategies that can be applied at Mano Beach House Restaurant. Data collection techniques in this study were by conducting interviews, observation, documentation, and also distributing questionnaires to 4 respondents. Data analysis techniques used are descriptive qualitative, IFAS-EFAS and SWOT analysis. The results of the research using SWOT analysis obtained the coordinates of the X axis (internal) = 2.65 and the Y axis (external) = 1.32 so that the position of Mano Beach House is in quadrant I, which supports an aggressive strategy (growth oriented strategy). An alternative strategy that can be applied by Mano Beach House Restaurant is to utilize digital technology such as social media that is owned in increasing promotional activities for the products owned by Mano Beach House Restaurant by creating interesting content that leads to the company's positioning, as well as maintaining and enhancing cooperation. with business partners both travel agents and online motorcycle taxis in promoting products. Online motorcycle taxis strongly support the distribution of products online in the current New Normal era.
Pengaruh Kualitas Pelayanan dan Makanan Terhadap Kepuasan Konsumen Pramiswari , Ida Ayu Made Dwi Dyah; Amir, Firlie Lanovia; Paramita , Putu Dian Yuliani
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 6 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i6.447

Abstract

Implementasi Community Based-Tourism dalam Mendukung Pariwisata Berkelanjutan Anarini , Dilla Taxsia Pratitah; Parwati , Komang Shanty Muni; Hendrajana , I Gusti Made Riko; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.675

Abstract

Desa Wisata Blimbingsari memiliki potensi serta sumber daya yang dapat dikembangkan serta dikelola dengan adanya keterikatan partisipasi masyarakat. Potensi wisata dimiliki dikolaborasikan dengan partisipasi masyarakat secara maksimal agar dapat mencapai dimensi dari implementasi Community Based Tourism sehingga mampu mendukung mewujudkan pariwisata berkelanjutan. Tujuan dari penelitian ini untuk 1). Mengetahui potensi wisata alam dan budaya di Desa Wisata Blimbingsari, 2). Mengetahui bentuk keterlibatan partisipasi masyarakat, dan 3). Mengetahui keberhasilan CBT dalam pengelolaan desa wisata mewujudkan pariwisata secara keberlanjutan. Metode penelitian yang digunakan menggunakan pendekatan kualitatif. Pengumpulan data dilakukan dengan teknik observasi, wawancara dan dokumentasi. Narasumber penelitian ini merupakan pihak- pihak yang terlibat dalam pengelolaan desa wisata yaitu Perbekel, BUMDES, KomitePariwisata dan Masyarakat Desa. Hasil penelitian ini menunjukkan bahwa pengembangan desa wisata sudah melaksanakan dari indikator CBT yaitu dimensi ekonomi, lingkungan, budaya, sosial dan politik. Namun, dalam dimensi politik terdapat kelemahan pada tingkat keberhasilan indikator dikarenakan belum timbulnya peran secara optimal dari kaula muda berpatisipasi dalam kegiatan wisata. Blimbingsari Tourism Village has potential and resources that can be developed and managed with the attachment of community participation. Tourism potential is collaborated with maximum community participation can achieve the dimensions of the implementation of Community Based Tourism so that it can support the realisation of sustainable tourism. The purpose of this research is to 1). Know the natural and cultural tourism potential of Blimbingsari Tourism Village, 2). Knowing the form of community participation involvement, and 3). Knowing the success of CBT in managing tourist villages to realise sustainable tourism. The research method used used a qualitative approach. Data were collected using observation, interview and documentation techniques. The sources of this research are the parties involved in the management of tourist villages, namely Perbekel, BUMDES, Tourism Committee and Village Community. The results of this study indicate that the development of tourist villages has implemented the CBT indicators, namely the economic, environmental, cultural, social and political dimensions. However, in the political dimension there is a lack of success rate indicators because young people have not optimally participated in tourism activities.
Strategi Pengembangan Daya Tarik Wisata Bahari Tumundo, Maria Angelita; Sanjaya, I Wayan Kiki; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.823

Abstract

Penelitian ini fokus kepada pengembangan Pulau Dodola dalam ruang lingkup pariwisata. Harapan pihak pemerintah Kabupaten Pulau Moratai memiliki misi untuk menciptakan destinasi pariwisata yang unggul, berdaya saing, serta ekonomi kreatif dan pengembangan ekonomi kerakyatan yang berbasis sumber daya alam namun, belum terealisasi secara baik. Dalam hal ini, Pulau Dodola merupakan salah satu destinasi wisata alam yang memikat dan mempunyai potensi. Hanya saja, belum dikelola dan dikembangkan menjadi produk wisata yang menarik sekaligus menjadi urgensi penelitian ini. Permasalahan itu diangkat dalam dua rumusan. Masalah Pertama, Bagaimana potensi pengembangan wisata bahari di Pulau Dodola, Kabupaten Pulau Moratai, Kedua, Bagaimana strategi pengembangan objek wisata Pulau Dodola sebagai destinasi wisata bahari? Hasil ini bertujuan untuk menganalisis Potensi wisata dan strategi pengembangan Pulau Dodola sebagai daya tarik wisata bahari agar dapat merekomendasikan serta memberikan dampak positif bagi lingkungan, sosial budaya, dan ekonomi masyarakat lokal Pulau Dodola. Analisis data yang digunakan dalam penelitian ini adalah pendekatan deskriptif kualitatif dan analisis SWOT. Hasil penelitian ini mengidentifikasi potensi wisata Pulau Dodola dengan komponen Empat A; atraksi, amenitas, aksesibilitas, dan layanan tambahan. Strategi pengembangan yang dapat digunakan di kawasan Pulau Dodola sebagai wisata bahari antara lain; pengembangan Daya Tarik Wisata Pulau Dodola, pengembangan pemasaran, pengembangan lingkungan (fisik, ekonomi masyarakat). This research focuses on the development of Dodola Island within the scope of tourism. The hope of the Moratai Island Regency government is that it has a mission to create a superior, competitive tourism destination, as well as a creative economy and development of a people's economy based on natural resources, however, this has not been well realized. In this case, Dodola Island is a natural tourist destination that is attractive and has potential. However, it has not been managed and developed into an attractive tourism product which is the urgency of this research. This problem is raised in two formulations. First problem, what is the potential for developing marine tourism on Dodola Island, Moratai Island Regency, Second, what is the strategy for developing the Dodola Island tourist attraction as a marine tourism destination? These results aim to analyze the tourism potential and development strategies of Dodola Island as a marine tourism attraction in order to recommend and provide a positive impact on the environment, socio-culture and economy of the local community of Dodola Island. The data analysis used in this research is a qualitative descriptive approach and SWOT analysis. The results of this research identify the tourism potential of Dodola Island with Four A components; attractions, amenities, accessibility and additional services. Development strategies that can be used in the Dodola Island area as marine tourism include; development of Dodola Island tourist attractions, marketing development, environmental development (physical, community economy).
Pengembangan Daya Tarik Wisata Pantai Lebih sebagai Wisata Kuliner Lokal Pesisir Selatan Kabupaten Gianyar Wahyudi, I Made Indra; Amir, Firlie Lanovia; Trimandala, Nyoman Agus
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.830

Abstract

Kekhasan yang dimiliki Daya Tarik Pantai Lebih tidak hanya menyajikan keelokan pantainya, Pantai Lebih yang terletak di pesisir selatan Kabupaten Gianyar memiliki keunggulan pada pengolahan hidangan laut yang mampu bersaing dengan daerah lainnya di Bali. Penelitian ini menggunakan metode penelitian deskriptif kualitatif. Desa Lebih memiliki makanan khas (maskot) berupa sate languan yang merupakan hidangan khas Desa Lebih dengan bahan dasar berupa hidangan laut yang merupakan hasil laut nelayan setempat. Kawasan Pantai Lebih sebagai daya tarik wisata yang menyuguhkan wisata kuliner sudah masuk ke dalam tahapan pengembangan, pengembangan yang dilaksanakan dalam upaya pengelola Pantai Lebih tercermin dari upaya pengolahan hasil laut yang dikelola oleh masyarakat nelayan dan terbentuk Kelompok Pengolah dan Pemasar (POKLAHSA), kunjungan wisatawan yang meningkat belum dibarengi dengan sistem pendataan pengunjung, dan mata pencaharian masyarakat mayoritas bermatapencaharian sebagai nelayan, pengusaha kecil dan menengah, serta pemilik usaha (warung, rumah makan maupun restoran) menjadikan sektor kuliner menjadi pusat perekonomian masyarakat Desa Lebih. The uniqueness of Lebih Beach not only presents the beauty of the beach, Lebih Beach located on the south coast of Gianyar Regency has an excellence in seafood processing that can compete with other areas in Bali. This research uses descriptive qualitative research methods. Lebih Village has a specialty food (mascot) in the form of satay languan which is a typical dish of Lebih Village with basic ingredients in the form of seafood from local fishermen. The Lebih Beach area as a tourist attraction that offers culinary tourism has entered the development stage, the development process implemented in the effort to manage Lebih Beach is reflected in the efforts to process seafood managed by the fishing community and the formation of a Processing and Marketing Group (POKLAHSA), increased tourist visits have not been accompanied by a visitor data collection system, and the livelihoods of the majority of the community are fishermen, small and medium entrepreneurs, and business owners (stalls, restaurants and restaurants) making the culinary sector the center of the economy of the Lebih society.
Pengembangan Wisata Kuliner Pasar Sayan Wibawa, Made Bagus Aditya; Amir, Firlie Lanovia; Putra, Dewa Putu Kiskenda Erwanda
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.836

Abstract

Penelitian ini membahas posisi pasar Sayan saat ini dalam teori Tourism Area Life Cycle dan mengidentifikasi strategi pengembangan pasar Sayan sebagai daya tarik wisata kuliner menggunakan analisis SWOT. Penelitian ini menggunakan pendekatan deskriptif kuantitatif. Pengumpulan data dilakukan melalui observasi, wawancara mendalam dengan pengelola pasar Sayan, dan salah satu warga pasar Sayan. Hasil penelitian ini menunjukkan bahwa posisi pasar Sayan saat ini dalam Teori Butler 1980 berada pada Tahap 2, Pengembangan, dan strategi yang diidentifikasi adalah: (1) Strategi untuk meningkatkan promosi melalui pemanfaatan teknologi informasi dan kerjasama dengan agen Tour & Travel untuk mengembangkan wisata kuliner, (2) Strategi untuk mengantisipasi cuaca yang tidak dapat diprediksi dan melakukan promosi melalui aplikasi digital, (3) Strategi untuk pengemasan makanan, promosi media sosial, dan paket wisata kuliner dengan agen Tour & Travel, (4) Strategi untuk memperkuat saluran distribusi di sektor Tour & Travel untuk mengembangkan wisata kuliner dan pemasaran pasar Sayan. This research discusses the current position of Sayan Market within the Tourism Area Life Cycle theory and identifies development strategies for Sayan Market as a culinary tourism attraction using SWOT analysis. This study employs a quantitative descriptive approach. Data collection was carried out through observations, in-depth interviews with Sayan Market managers, and one of the residents of Sayan Market. The results of this study indicate that the current position of Sayan Market within Butler's 1980 Theory is in Stage 2, Development, and the identified strategies are: (1) Strategy to enhance promotion through the utilization of information technology & collaboration with Tour & Travel agencies to develop culinary tourism, (2) Strategy to anticipate unpredictable weather and conduct promotions via digital applications, (3) Strategy for food packaging, social media promotion, and culinary tourism packages with Tour & Travel agencies, (4) Strategy to strengthen distribution channels in the Tour & Travel sector to develop culinary tourism and marketing of Sayan Market.
Analisis Penerapan Standar Operasional Prosedur Bar Putra, A.A. Gede Bagus Sedana; Sinaga, Firman; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.841

Abstract

Standar Operasional Prosedur pada Bar Mano Beach House Seminyak dalam penerapan Standar Operasional Prosedur masih ada karyawan bar yang tidak melaksanakan dengan maksimal sehingga, menimbulkan berbagai masalah pada berlangsungnya operasional seperti membuat minuman tidak menggunakan alat ukur (jigger). Adanya indikasi permasalahan pada penerapan Standar Operasional Prosedur Bar Mano Beach House Seminyak yang telah menjadi latar belakang penelitian ini. Tujuan penelitian ini adalah mengetahui penerapan Standar Operasional Prosedur pada Deparment bar di restoran tersebut. Metode pengumpulan data yang di gunakan dalam penelitian ini adalah Observasi, wawancara serta dokumentasi. Teknik analisis data yang di gunakan yaitu dengan analisis deskriptif kualitatif. Hasil penelitian ini menunjukkan bahwa manfaat utama dari penerapan Standar Operasional Prosedur menciptakan keselarasan kerja karyawan bar. Manfaat lain yang bisa dipetik adalah bahwa Standar Operasional Prosedur bisa di jadikan pedoman bagi Deparment bar di Mano Beach House Seminyak untuk melakukan tugas-tugasnya, dan juga sebagai media komonikasi untuk mendukung kelancaran operasional. Pihak restoran disarankan untuk terus melakukan perbaikan dan pengembangan pada Standar Operasional Prosedur mereka. Standard Operating Procedures at Bar Mano Beach House Seminyak in the application of Standard Operating Procedures there are still bar employees who do not carry out optimally so that it causes various problems in the ongoing operations such as making drinks without using a measuring device (jigger). There are indications of problems in the application of Standard Operating Procedures Bar Mano Beach House Seminyak which has become the background of this research. The purpose of this study was to determine the application of Standard Operating Procedures to the Department bar in the restaurant. Data collection methods used in this study were observation, interviews and documentation. The data analysis technique used is descriptive qualitative analysis. The results of this study indicate that the main benefit of implementing Standard Operating Procedures is to create work harmony for bar employees. Another benefit that can be learned is that Standard Operating Procedures can be used as guidelines for the Bar Department at Mano Beach House Seminyak to carry out their duties, and also as a communication medium to support smooth operations. The restaurant is advised to continue to make improvements and developments on their Standard Operating Procedures.
Pengaruh Daya Tarik Wisata dan Seni Fotografi dalam Meningkatkan Keputusan Berwisata Aling, Florenza Angeli Nazaretha; Semara, I Made Trisna; Amir, Firlie Lanovia
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 8 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Agustus 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i8.858

Abstract

Penelitian ini bertujuan untuk mengetahui pengaruh daya tarik wisata dan seni fotografi secara parsial dan simultan terhadap keputusan berwisata di KDTWK Kintamani. Pengambilan sampel terhadap responden dalam penelitian ini yaitu sebanyak 100 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Analisis Regresi Linear Berganda. Dari hasil penelitian dapat dilihat bahwa daya tarik wisata scecara simultan berpengaruh positif signifikan terhadap keputusan berwisata, kemudian seni fotografi juga berpengaruh positif signifikan terhadap keputusaan berwisata oleh wisatawan Besarnya pengaruh pemasaran daya tarik wisata dan seni fotografi terhadap keputusan berwisata adalah 59,2%. Kesimpulannya semakin baik daya tarik wisata dan aktivitas seni fotografi yang terdapat di KDTWK Kintamani, maka akan semakin meningkatkan keputusan wisatawan dalam berwisata di KDTWK Kintamani. This research aims to determine the partial and simultaneous influence of tourist attractions and the art of photography on travel decisions at KDTWK Kintamani. The sampling of respondents in this research was 100 respondents. The data analysis technique used in this research is the Multiple Linear Regression Analysis Test. From the research results, it can be seen that tourist attractions simultaneously have a significant positive effect on travel decisions, then the art of photography also has a significant positive effect on tourists' travel decisions. The magnitude of the influence of tourist attraction marketing and photography art on travel decisions is 59.2%. In conclusion, the better the tourist attraction and photography art activities found at KDTWK Kintamani, the more it will improve tourists' decisions about traveling to KDTWK Kintamani.
Co-Authors Aling, Florenza Angeli Nazaretha Anarini , Dilla Taxsia Pratitah Andhika, I Made Wisnu Astina, Made Arya Devi, Ni Kadek Sintya Loka Dewa Putu Kiskenda Erwanda Putra Febianti Febianti Febianti Firman Sinaga Fortuna, Dewa Ayu Putu Mayuni Gede Eka Wahyu GUSTI AYU PRAMINATIH Hendrajana , I Gusti Made Riko Hendrajana, I Gusti Made Riko I Gede Putu Widarmana I Gusti Ayu Eka Suwintari I Gusti Made Riko Hendrajana I Gusti Made Riko Hendrajana I Gusti Made Riko Hendrajana I Kadek Arya Kusuma Yoga I Made Darsana I Made Gede Brihanala Putra I Nyoman Sudiarta I Putu Rizky Mahendra I Putu Ryan Dharma Putra Koerniawaty, Francisca Titing Komang Shanty Muni Loso Judijanto Made Widya Paramitha Ni Komang Nariani Ni Made Ayu Juliantini Ni Made Rinayanthi Ni Wayan Mega Sari Apri Yani, Ni Wayan Mega Ni Wayan Rena Mariani Paramita , Putu Dian Yuliani Parwati , Komang Shanty Muni Parwati, Komang Shanty Muni Patrisia, Ni Komang Putri Pramiswari , Ida Ayu Made Dwi Dyah Putra, A.A. Gede Bagus Sedana Putra, Dewa Putu Kiskenda Erwanda Putra, I Made Gede Brihanala Putra, Made Heryk Kartika Putu Mega Putra Putu Sabda Jayendra Rahmawati, Rahmawati Sanjaya, I Wayan Kiki Saputra, I Gusti Ngurah Agung Oka Sari, Retno Juwita Semadi, Gusti Ngurah Yoga Semara, I Made Trisna Suadnyana, I Wayan Sudarmawan, I Wayan Eka Sugiharni, Gusti Ayu Dessy Susanti, Putu Herny Suwintari, I Gusti Ayu Eka Tasya Griselda Pangaribuan Trimandala, Nyoman Agus Tumundo, Maria Angelita Utik Kuntariati Wahyudi, I Made Indra Wibawa, Made Bagus Aditya Widhyadanta, I Gede Dirga Surya Arya Widhyandanta, I Gede Dirga Surya Arya Widiantari, Ni Kadek