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All Journal Jurnal Kajian Bali Journal of Business on Hospitality and Tourism JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI
Agung Suryawan Wiranatha
Udayana University
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Chemistry Immunology & microbiology Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences

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DIGITAL MARKETING IN PROMOTING EVENTS AND FESTIVITIES. A CASE OF SANUR VILLAGE FESTIVAL I Gusti Ayu Oka Suryawardani; Agung Suryawan Wiranatha
Journal of Business on Hospitality and Tourism Vol 2, No 1 (2016): Journal of Business on Hospitality and Tourism
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.664 KB) | DOI: 10.22334/jbhost.v2i1.51

Abstract

Digital marketing intends to influence consumers’ desire, cognition, feelings, belief, attitude and image concerning products and brands which has the ultimate goal to influence consumers’ purchase behaviour.  Digital marketing has been widely used to promote tourism around the world, including Sanur Village Festival in Bali.  Sanur Village Festival is one of the famous events in Bali which has been held annually since year 2005 in order to recover image and reputation of Bali as a peaceful destination after terrorism attacks.  Research was designed to examine the role of digital marketing in visitors’ behavioural intention in visiting Sanur Village Festival 2015.  Research was undertaken in the area of Sanur Village Festival (SVF) on 26 - 30 August 2015.  The number of respondents was 207 visitors. Data was analysed by using SmartPLS program.The results show that among four indicators, only indicator of event advertisement significantly influences visitors’ intention in visiting SVF with Alpha Cronbach coefficient is 0.59 (≥ 0.6) and  correlation coefficient is 0.369 (≥ 0.3).  Meanwhile, three other indicators, namely source of event’s information, accompany to visit, and event’s arrangement is not significant to influence visitors’ intention to visit SVF.  Among types of advertisement, the results show that the highest percentage of advertisement’s type which affected the visitors’ intention to visit SVF is the use of digital advertisement, namely television (41.2%), internet (32.7%), and broadcast (13.4%).  However, non-digital advertisement has less influence, namely printed media (4.8%), banner (4.5%) and brochure (3.4%).  Understanding development of preferred weblogs and portals by internet users is very important to be able to get more success in gaining specific target market, as people are getting more internets oriented.  The results indicate that successful promotional strategy in the information and technological era should be focused on digital marketing with a clear focus on efficiency, sustainability and experiences enrichment.  However, it cannot be denied that other factors such as attitudes toward behaviour and perceived behaviour control are also defining factors in influencing consumers’ purchase behaviour which is also need to be focused on.
Respon terhadap Otentisitas: Tanggapan Wisatawan Asing terhadap Unsur-unsur Budaya dalam Tiga Hotel Internasional di Bali I Putu Prasista Bestari; I. G.A. Oka Suryawardani; Agung Suryawan Wiranatha
Jurnal Kajian Bali (Journal of Bali Studies) Vol. 10 No. 1 (2020): BALI DIASPORA
Publisher : Universitas Udayana

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKB.2020.v10.i01.p07

Abstract

This article examines how foreign tourists respond to authentic elements of Balinese culture displayed by hoteliers in Bali. It takes three international hotels as the object of study, namely the Nusa Dua Beach Resort and Spa Hotel, W Hotel Seminyak, and Four Seasons Resort in Ubud. These three hotels were chosen because they are international hotels located in three different tourist destinations, but all offer elements of Balinese culture as part of their services. The article discusses the problem of how tourists respond to elements of Balinese culture, especially architecture, food, art-culture and hospitality. This is qualitative research that draws on data collected through the technique of netnography in the form of tourist comments posted on Tripadvisor about services in the hotel where they stayed. Data were analyzed with response theory and interpretive content analysis theory. Analysis shows that tourists are attracted to authentic elements of Balinese culture. The article recommends that international hotels explicitly display elements of Balinese culture to support the image of Bali as a cultural tourism destination.
Analisis Kepuasan Konsumen Terhadap Kualitas Produk Dan Layanan Pada Food Court Opa Kumis Menggunakan Metode Importance Performance Analysis Jeckson Pardomuan Marpaung; Agung Suryawan Wiranatha; I Ketut Satriawan
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p01

Abstract

The purpose of this study were to determine (i) the attributes that are considered important by consumers in order to achieve customer satisfaction, (ii) the level of customer satisfaction on products and services quality, and (iii) the attributes that need to be improved to provide a better customer satisfaction. Research was conducted at the Opa Kumis Jimbaran Food Court. Data was obtained through questionnaires that filled in by 100 respondents. This study used the Importance Performance Analysis (IPA). The results showed that the attribute that had the highest level of product satisfaction was the price (100.47%) while the lowest was other product offerings (88.16%). The attribute that has the highest level of service satisfaction was a comfortable interior design and a safe parking space (100.23%) while the lowest was the waiter's understanding of consumer requests (85.14%). Attributes that need to be improved in terms of products are the menu prices offered are affordable, the food prices are in accordance with the portions, the decorations on the dishes provided are attractive, the sambal/sauce and soy sauce are always available, and the food menu offered is always available. Meanwhile, in terms of service, the waiters look neat, the interior and exterior designs are comfortable and safe, the alertness of the waiters to clean the finished consumer tables.
Strategi Peningkatan Kualitas Produk Rumah Makan Babi Guling Men Janji Di Tabanan Ni Made Yuli Widra Yanti; D. A. Anom Yuarini; Agung Suryawan Wiranatha
JURNAL REKAYASA DAN MANAJEMEN AGROINDUSTRI Vol 11 No 3 (2023): September
Publisher : Department of Agroindustrial Technology, Faculty of Agricultural Technology, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JRMA.2023.v11.i03.p04

Abstract

In the year of 2019-2022 there was a decline in sales at the Men Janji suckling pig restaurant business by 25%. This was because there were several competitors of similar restaurants which are located on the same route as the Men Janji suckling pig restaurant. This research aims to determine the quality attributes of suckling pig rice product, determine the level of importance and consumer satisfaction, and provide strategy in improving product quality of Men Janji suckling pig restaurant. The analysis in this research used the quality function deployment (QFD) method. The results of the analysis show that there are 14 attributes of consumer importance with the highest importance value for the suckling pig taste attribute (4,38) and the lowest for the lawar chopped size. The highest satisfaction value for the product hygiene (3.88) and the lowest for the appearance lawar color (2.88). The strategy to improve product quality are priority improvements to the attributes of appearance lawar color, chili sauce taste, lawar chopped size, lawar taste, and the crispiness of suckling pig skin as well as improvement priorities on technical parameters are suckling pig storage, lawar storage, roast pork, rice storage, and soup storage
Co-Authors Clara Lintang Sistiyo Andari D. A. Anom Yuarini I Gusti Ayu Oka Suryawardani I Ketut Satriawan I Putu Prasista Bestari I. G.A. Oka Suryawardani Jeckson Pardomuan Marpaung Ni Made Yuli Widra Yanti