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All Journal Jurnal Jurusan Perhotelan (D3) Daya Saing : Jurnal Ilmu Manajemen IJoLE: International Journal of Language Education Journal of Economic, Bussines and Accounting (COSTING) International Journal of Community Service Learning Widya Akuntansi dan Keuangan Prospek: Jurnal Manajemen dan Bisnis Jurnal Manajemen Perhotelan dan Pariwisata ARSY : Jurnal Aplikasi Riset kepada Masyarakat ProBisnis : Jurnal Manajemen
I Putu Gede Parma
Universitas Pendidikan Ganesha
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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Journal : Jurnal Manajemen Perhotelan dan Pariwisata

 1   2 
PARIWISATA DAN PENGEMBANGAN SUMBER DAYA MANUSIA Parma, I Putu Gede
Jurnal Manajemen Perhotelan dan Pariwisata Vol 1, No 1 (2018)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v1i1.22088

Abstract

Abstrak Penelitian ini bertujuan untuk mengukur efektivitas dan memberikan rekomendasi  implementasi SPMI pada sekolah model LPMP Bali dengan menggunakan model CIPP (context, input, process, product). Penelitian diawali dengan pengukuran tingkat kesesuaian antara hasil evaluasi awal sekolah model dengan capaian rapor mutu SNP sekolah model Tahun 2017. Hasil evaluasi awal pada 11 sekolah model binaan, menunjukkan bahwa tingkat kesesuaian capaian hasil evaluasi awal sekolah model SPMI Tahun 2018 dengan capain SNP dari rapor mutu sekolah model SPMI Provinsi Bali Tahun 2017 belum sebanding. Hal ini ditunjukkan oleh nilai korelasi yang tidak signifikan. Selanjutnya dari hasil tersebut dibuatkan strategi pendampingan yang tepat sesuai dengan kelemahan masing-masing sekolah dan dilaksanakan pendampingan selama 6 bulan terhadap sekolah model tersebut. Hasil evaluasi akhir setelah dilaksanakan pendampingan dibagi dalam lima kategori yaitu sangat efektif, efektif, cukup efektif, tidak efektif dan sangat tidak efektif.  Evaluasi pada komponen konteks menunjukkan hasil yang efektif, pada komponen input hasilnya sangat efektif, sedangkan pada proses pemetaan, perencanaan mutu, dan pelaksanaan pemenuhan mutu efektif, monitoring dan evaluasi cukup efektif.  Pada komponen hasil juga menunjukkan rata-rata capaian pada kategori efektif. Rekomendasi yang diberikan dari hasil penelitian ini adalah perlu dikembangkan strategi pendampingan yang sesuai dengan evaluasi awal masing-masing sekolah, serta perlu melaksanakan pengukuran hasil evaluasi akhir setelah diberikan pendampingan. Kata kunci: SPMI, sekolah model, konteks, input, proses, produk
Strategi Peningkatan Kualitas Barista dan Bartender di Hotel Four Points By Sheraton Bali Seminyak Pramita, Ida Ayu Putu Mega; Parma, I Putu Gede
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29078

Abstract

This study aims to find out: (1) knowing what characteristics possessed by a professional barista and bartender, (2) knowing the obstacles faced by a barista and bartender at work, (3) knowing the efforts that must be made in improving barista and bartender skills . The method used in this research is descriptive qualitative. Data collection techniques used were observation and interviews. The subjects of this study were baristas and bartenders at the Four Points Hotel by Sheraton Bali Seminyak. Saddle, the object of this study is the characteristics of baristas and bartenders. The results showed that there are some requirements that must be possessed by a professional barista and bartender to improve the quality of service including having basic knowledge of coffee, having the ability to understand and master drinks, attitude or attitude and good communication. And there are some obstacles faced by baristas and bartenders in their work, which are different flavors of coffee, problematic espresso mechine, lack of preparation and guest complaints. Strategies used to improve the skills of a barista and bartender include training and participating in competitions related to baristas and bartenders.
Penerapan SOP Bagi Mahasiswa PKL Pada Departemen Food And Beverage Service The Oberoi Beach Resort, Bali Wahyuni, Ida Ayu Putu Padma Sri Wahyuni; Parma, I Putu Gede
Jurnal Manajemen Perhotelan dan Pariwisata Vol 3, No 1 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i1.28997

Abstract

This study aims to explore (1). The SOP delivery process for intern students in the Food and Beverage Service department (2). The implementation of SOPs by intern students in the Food and Beverage Service Department. This research was a qualitative descriptive research, with interview method and documentation in data collection. The subjects in this study were HRD staff and seniors in the room service section at The Oberoi Beach Resort, Bali. The results showed that (1). The process of delivering SOP for internship students was done by providing material during pre training, role play training and delivering SOP 15 minutes prior to new shift. (2). The SOP was delivered in the form of briefing and training for trainees. From the results of this study it may be necessary to further research on the importance of understanding SOP for intern students in a broader scope
PARIWISATA DAN PENGEMBANGAN SUMBER DAYA MANUSIA I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 1 No. 1 (2018)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v1i1.22088

Abstract

Abstrak Penelitian ini bertujuan untuk mengukur efektivitas dan memberikan rekomendasi  implementasi SPMI pada sekolah model LPMP Bali dengan menggunakan model CIPP (context, input, process, product). Penelitian diawali dengan pengukuran tingkat kesesuaian antara hasil evaluasi awal sekolah model dengan capaian rapor mutu SNP sekolah model Tahun 2017. Hasil evaluasi awal pada 11 sekolah model binaan, menunjukkan bahwa tingkat kesesuaian capaian hasil evaluasi awal sekolah model SPMI Tahun 2018 dengan capain SNP dari rapor mutu sekolah model SPMI Provinsi Bali Tahun 2017 belum sebanding. Hal ini ditunjukkan oleh nilai korelasi yang tidak signifikan. Selanjutnya dari hasil tersebut dibuatkan strategi pendampingan yang tepat sesuai dengan kelemahan masing-masing sekolah dan dilaksanakan pendampingan selama 6 bulan terhadap sekolah model tersebut. Hasil evaluasi akhir setelah dilaksanakan pendampingan dibagi dalam lima kategori yaitu sangat efektif, efektif, cukup efektif, tidak efektif dan sangat tidak efektif.  Evaluasi pada komponen konteks menunjukkan hasil yang efektif, pada komponen input hasilnya sangat efektif, sedangkan pada proses pemetaan, perencanaan mutu, dan pelaksanaan pemenuhan mutu efektif, monitoring dan evaluasi cukup efektif.  Pada komponen hasil juga menunjukkan rata-rata capaian pada kategori efektif. Rekomendasi yang diberikan dari hasil penelitian ini adalah perlu dikembangkan strategi pendampingan yang sesuai dengan evaluasi awal masing-masing sekolah, serta perlu melaksanakan pengukuran hasil evaluasi akhir setelah diberikan pendampingan. Kata kunci: SPMI, sekolah model, konteks, input, proses, produk
Penerapan SOP Bagi Mahasiswa PKL Pada Departemen Food And Beverage Service The Oberoi Beach Resort, Bali Ida Ayu Putu Padma Sri Wahyuni Wahyuni; I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 3 No. 1 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i1.28997

Abstract

This study aims to explore (1). The SOP delivery process for intern students in the Food and Beverage Service department (2). The implementation of SOPs by intern students in the Food and Beverage Service Department. This research was a qualitative descriptive research, with interview method and documentation in data collection. The subjects in this study were HRD staff and seniors in the room service section at The Oberoi Beach Resort, Bali. The results showed that (1). The process of delivering SOP for internship students was done by providing material during pre training, role play training and delivering SOP 15 minutes prior to new shift. (2). The SOP was delivered in the form of briefing and training for trainees. From the results of this study it may be necessary to further research on the importance of understanding SOP for intern students in a broader scope
Strategi Peningkatan Kualitas Barista dan Bartender di Hotel Four Points By Sheraton Bali Seminyak Ida Ayu Putu Mega Pramita; I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 3 No. 2 (2020)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v3i2.29078

Abstract

This study aims to find out: (1) knowing what characteristics possessed by a professional barista and bartender, (2) knowing the obstacles faced by a barista and bartender at work, (3) knowing the efforts that must be made in improving barista and bartender skills . The method used in this research is descriptive qualitative. Data collection techniques used were observation and interviews. The subjects of this study were baristas and bartenders at the Four Points Hotel by Sheraton Bali Seminyak. Saddle, the object of this study is the characteristics of baristas and bartenders. The results showed that there are some requirements that must be possessed by a professional barista and bartender to improve the quality of service including having basic knowledge of coffee, having the ability to understand and master drinks, attitude or attitude and good communication. And there are some obstacles faced by baristas and bartenders in their work, which are different flavors of coffee, problematic espresso mechine, lack of preparation and guest complaints. Strategies used to improve the skills of a barista and bartender include training and participating in competitions related to baristas and bartenders.
PENGARUH KOMPENSASI DAN DISIPLIN KERJA TERHADAP KINERJA KARYAWAN PADA CV DEWATA LAUT DESA PENYABANGAN Nanda Putri Savira; I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i2.37406

Abstract

Penelitian ini bertujuan untuk memperoleh temuan eksplanatif yang teruji tentang pengaruh : (1) kompensasi serta disiplin kerja terhadap kinerja karyawan; (2) kompensasi pada kinerja karyawan; (3) disiplin kerja pada kinerja karyawan, dan (4) kompensasi pada disiplin kerja karyawan CV Dewata Laut Desa Penyabangan. Penelitian ini menggunakan rancangan kuantitatif kausal dengan karyawan CV Dewata Laut Desa Penyabangan sebagai subjek penelitian dan kompensasi, disiplin kerja serta kinerja karyawan sebagai objek penelitian. Populasi pada penelitian ini yakni karyawan CV Dewata Laut sebanyak 46 orang. Data dikumpulkan melalui kuesioner serta menggunakan analisis jalur. Hasil penelitian memperlihatkan (1) kompensasi serta disiplin kerja memberi pengaruh positif pada kinerja karyawan, (2) kompensasi memberi pengaruh positif pada kinerja karyawan, (3) disiplin kerja memberi pengaruh positif pada kinerja pegawai, dan (4) motivasi kerja memberi pengaruh positif pada disiplin kerja karyawan.
Strategi Pengembangan Desa Wisata Berbasis Budaya Desa Bantiran, Kecamatan Pupuan,Kabupaten Tabanan, Provinsi Bali I Komang Amerta Sedana; Ni Putu Indah Rahmawati; I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 3 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i3.37513

Abstract

This study aimed to determine the strategy of developing a tourism village based on cultural tourism in Bantiran Village. This research uses descriptive qualitative research, by using the interview method, observation and documentation to collect data. The resource persons were taken from the Bendesa Adat of Bantiran Village. The results showed that Bantiran Village has a lot of tourism potential that can be developed by looking at its unique and religious culture. For this reason, cultural tourism in Bantiran Village can be developed by inviting the community to participate in the tourism village development strategy through Culture in Bantiran Village, disseminating to the community, especially those who work in the world of tourism to promote and provide knowledge on how to promote and develop tourist villages. In addition to this, village officials will support providing creative, innovative ideas to the community, preparing facilities such as home stay. It is hoped that this research can be useful for Bantiran Village in developing a village culture-based tourism village.
PENGARUH TINGKAT PENDIDIKAN DAN PENGALAMAN KERJA TERHADAP KINERJA KARYAWAN PADA HOTEL TAMAN SELINI PEMUTERAN Isni Tarwiyah; I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i2.39919

Abstract

Penelitian ini bertujuan untuk menguji pengaruh: (1) tingkat pendidikan dan pengalaman kerja secara bersama-sama terhadap kinerja karyawan, (2) tingkat pendidikan terhadap kinerja karyawan, (3) pengalaman kerja terhadap kinerja karyawan. Desain penelitian yang digunakan adalah kuantitatif kausal. Subjek dalam penelitian ini adalah seluruh karyawan Hotel Taman Selini Pemuteran. Populasi dalam penelitian ini berjumlah 36. Metode pengumpulan data yang digunakan adalah kuesioner sebagai instrumen penelitian. Data dianalisis dengan regresi linear berganda dengan memenuhi asumsi-asumsi klasik. Hasil analisis menunjukkan bahwa: (1) tingkat pendidikan berpengaruh secara parsial dan signifikan terhadap kinerja karyawan, (2) pengalaman kerja berpengaruh secara parsial dan signifikan terhadap kinerja karyawan, (3) secara simultan tingkat pendidikan dan pengalaman kerja berpengaruh signifikan terhadap kinerja karyawan pada Hotel Taman Selini Pemutera.
Analisis SWOT Terhadap Perkembangan Pariwisata Pantai Celuk Agung Sebagai Daya Tarik Wisata di Desa Anturan Sari, Ketut Serliana Purnama; Parma, I Putu Gede; Dewi, Luh Putu Triyanti Ariestiana
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 1 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i1.98477

Abstract

This study aims to analyze the tourism development of Celuk Agung Beach in Anturan Village using a SWOT (Strengths, Weaknesses, Opportunities, Threats) approach, with a focus on environmental management and tourist attractions. Celuk Agung Beach has great potential as a tourist destination but still faces challenges such as limited facilities, suboptimal environmental arrangement, and inadequate management. The research uses a descriptive qualitative method with data collection techniques including interviews, observation, and documentation. The subjects consist of local communities, tourists, tourism awareness groups (Pokdarwis), and village government officials. The results show that the main strengths lie in natural beauty and cultural potential, while the weaknesses include inadequate infrastructure and poor cleanliness. Opportunities include increasing tourist visits and government policy support, while threats involve competition from other destinations and low community participation in tourism management. The study recommends development strategies based on community involvement, sustainable environmental planning, and improved facilities to support visitor comfort. With proper management, Celuk Agung Beach can become a leading destination in Buleleng Regency and significantly contribute to the local economy.
Co-Authors Andayani, Ni Luh Henny Ayu Trisnadewi, Ni Kadek Dewa Putu Ramendra Dewantara, Kadek Andre Karisma Dewi, Luh Putu Triyanti Ariestiana Dwi Ariawan, I Kadek Budi Gede Hendri Ari Susila Heryanda, Komang Krisna I Komang Amerta Sedana I Nyoman Laba Jayanta I Putu Agus Adnyana I Wayan Suwendra Ida Ayu Putu Mega Pramita Ida Ayu Putu Padma Sri Wahyuni Wahyuni Isni Tarwiyah Kadek Mega Oktaviyani Komang Krisna Heryanda Laba, I Nyoman Machrup Syariffudin Marthasaputra, Nova Bagus Nanda Putri Savira Oktaviyani, Kadek Mega Permana, I Gede Yoga Permoni, Ni Luh Eka Ayu Pramita, Ida Ayu Putu Mega Putra, Rizky Andika Putu Adi Krisna Juniarta Putu Berliana Olivia Nirmala Yanthi Putu Indah Rahmawati Putu Kerti Nitiasih Rizky Andika Putra Sari, Ketut Serliana Purnama Syariffudin, Machrup Tantri, Ade Asih Susiari Tarayani, Ketut Peni Wahyuni, Ida Ayu Putu Padma Sri Wahyuni Yanthi, Putu Berliana Olivia Nirmala