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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) Widya Akuntansi dan Keuangan Prospek: Jurnal Manajemen dan Bisnis Jurnal Manajemen Perhotelan dan Pariwisata ARSY : Jurnal Aplikasi Riset kepada Masyarakat ProBisnis : Jurnal Manajemen Healing : Jurnal Pariwisata
I Putu Gede Parma
Universitas Pendidikan Ganesha
Religion Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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KUALITAS PELAYANAN DALAM MENINGKATKAN KEPUASAN TAMU DI CLUB LOUNGE PADMA RESORT LEGIAN, BALI Marthasaputra, Nova Bagus; Andayani, Ni Luh Henny; Parma, I Putu Gede
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 2 (2025): Jurnal Manajemen Perhotelan dan Pariwisata
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i2.100517

Abstract

This study aims to describe the quality of service in improving guest satisfaction at Club Lounge Padma Resort Legian using qualitative methods. The discussion of the study leads to an explanation related to important factors in the service provided in improving the quality of service and guest satisfaction and what efforts need to be made to maintain the quality of service and guest satisfaction. The data collection methods used in this study were interviews, observations, and documentation. Interviews were conducted with staff, and using guest comment data. the results of this study indicate that by implementing important elements of service quality in accordance with the established SOP but there are still reviews of services and facilities that are considered lacking according to guests, further efforts that need to be made are to provide routine training to improve communication, friendliness and technical skills and plan routine evaluation briefing strategies and add facilities and improve the quality of food and beverages. Friendliness, politeness, responsiveness to guest needs, providing guarantees to guests, and staff reliability are important factors in service quality.
Pengaruh Pendidikan Kewirausahaan, “Financial Management “dan Mental Kewirausahaan Terhadap Minat Mahasiswa Berwirausaha: Pengaruh Pendidikan Kewirausahaan, “Financial Management “dan Mental Kewirausahaan Terhadap Minat Mahasiswa Berwirausaha Trisnadewi, Ni Kadek Ayu; Parma, I Putu Gede
Jurnal Widya Akuntansi dan Keuangan Vol 7 No 2 (2025): Widya Akuntansi dan Keuangan
Publisher : UNHI Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32795/6ag6qb30

Abstract

ABSTRAC The purpose of this study was to determine the effect of entrepreneurship education, Financial Management and entrepreneurial mentality on students' interest in entrepreneurship, both partially and simultaneously. This study was conducted at STIE Satya Dharma Singaraja. The data collection technique used a questionnaire. Respondents taken in this study were students of STIE Satya Dharma Singaraja, management study program. The number of samples in this study was 89 people. The data analysis technique used multiple linear regression, determination coefficient test, hypothesis testing with the F test and t test. The results of the study found that entrepreneurship education, Financial Management and entrepreneurial mentality together had a significant effect on interest in entrepreneurship. The sig value of the influence of entrepreneurship education on entrepreneurial interest is 0.006, which is smaller than the ? value of 0.05, so Ho is rejected and Ha is accepted. This means that statistically at ? = 5%, entrepreneurship education has a real (significant) effect on entrepreneurial interest. The sig value of the influence of Financial Management on entrepreneurial interest is 0.018, which is smaller than the ? value of 0.05, so Ho is rejected and Ha is accepted. This means that statistically at ? = 5%, Financial Management has a real (significant) effect on entrepreneurial interest. The sig value of the influence of entrepreneurial mentality on entrepreneurial interest is 0.000, which is smaller than the ? value of 0.05, so Ho is rejected and Ha is accepted. This means that statistically at ? = 5%, entrepreneurial mentality has a real (significant) effect on entrepreneurial interest in STIE Satya Dharma Singaraja students.
STRATEGI PENANGANAN KELUHAN TAMU TERHADAP KEBERADAAN SERANGGA PADA GIRI WOOD HOTEL & VILLA DI KABUPATEN BULELENG PROVINSI BALI Komang Gede Puja Bagiadnyana; Putu Indah Rahmawati; I Putu Gede Parma
Healing : Jurnal Pariwisata Vol. 5 No. 01 (2026): Jurnal Pariwisata (Healing)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v5i01.574

Abstract

Giri Wood Hotel & Villa yang berlokasi di kawasan alam terbuka Desa Wanagiri, Kabupaten Buleleng, mengusung konsep eco-friendlydan natural ambience sehingga memiliki potensi munculnya serangga yang dapat menimbulkan komplain tamu. Penelitian ini bertujuan untuk mendeskripsikan strategi penanganan komplain tamu terhadap keberadaan serangga serta merumuskan rekomendasi pengelolaan komplain yang selaras dengan konsep ramah lingkungan. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Informan penelitian meliputi pihak manajemen, staf Front Office dan Housekeeping, serta tamu. Hasil penelitian menunjukkan bahwa penanganan komplain dilakukan melalui koordinasi cepat antar departemen dan penerapan prinsip service recovery seperti empati, permintaan maaf, tindakan perbaikan, dan tindak lanjut kepada tamu. Namun, masih diperlukan penyempurnaan berupa SOP tertulis, penerapan metode LEARN atau ILEAD, serta edukasi kepada tamu terkait kondisi lingkungan hotel.
IMPLEMENTASI STRATEGI PELAYANAN UNTUK MENINGKATKAN KEPUASAN WISATAWAN DAN PENDAPATAN PADA FOOD AND BEVERAGE DEPARTMENT DI PURI SUNNY HOMESTAY DESA MUNDUK KABUPATEN BULELENG kadek ayu ratna ningsih ningsih; I Putu Gede Parma; Nyoman Dini Andini
Healing : Jurnal Pariwisata Vol. 5 No. 01 (2026): Jurnal Pariwisata (Healing)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v5i01.627

Abstract

Puri Sunny Homestay yang berlokasi di Desa Munduk, Kabupaten Buleleng, Bali, merupakan salah satu akomodasi yang menyediakan pelayanan pada Food and Beverage Department. Meningkatnya jumlah kunjungan wisatawan menuntut kualitas pelayanan yang optimal guna meningkatkan kepuasan tamu dan pendapatan. Namun, dalam pelaksanaannya masih terdapat berbagai hambatan dan kendala yang memengaruhi kualitas pelayanan. Penelitian ini bertujuan untuk mengidentifikasi penerapan pelayanan serta hambatan dan kendala dalam strategi pelayanan pada Food and Beverage Department di Puri Sunny Homestay. Penelitian ini menggunakan pendekatan kualitatif deskriptif dengan teknik pengumpulan data melalui observasi, wawancara mendalam, dan dokumentasi. Analisis data dilakukan melalui tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Hasil penelitian menunjukkan bahwa penerapan pelayanan belum berjalan secara optimal. Hambatan utama meliputi keterbatasan kemampuan sumber daya manusia dalam komunikasi bahasa asing, keterbatasan jumlah karyawan saat kondisi ramai, serta kendala dalam penyediaan bahan baku yang memengaruhi konsistensi menu. Selain itu, kendala lain meliputi waktu penyajian makanan dan minuman yang lebih lama serta kebijakan pajak yang memengaruhi persepsi tamu terhadap nilai pelayanan, sehingga berdampak pada kepuasan wisatawan dan potensi pendapatan. Dengan demikian, peningkatan kompetensi sumber daya manusia dan pengelolaan operasional diperlukan untuk meningkatkan kepuasan wisatawan dan pendapatan Food and Beverage Department.
PENERAPAN STANDAR OPERASIONAL PROSEDUR PENGGUNAAN PERALATAN DALAM MENINGKATKAN PELAYANAN FOOD PRODUCTION DI HOLIDAY INN RESORT BARUNA BALI Made Semara Yoga Dwi Darma Yoga; I Putu Gede Parma
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i1.102313

Abstract

This study aims to analyze the implementation of Standard Operating Procedures (SOP) in the use of equipment in the Food Production department at Holiday Inn Resort Baruna Bali, as well as to evaluate its impact on service quality improvement. This is a descriptive qualitative study utilizing data collection techniques such as observation, interviews, and documentation. The findings show that the hotel has well-documented SOPs, such as the "Opening Kitchen" SOP, which provides detailed instructions on kitchen equipment usage and incorporates occupational health and safety (OHS) principles. However, the implementation of SOPs in practice is not optimal due to several constraints, including staff non-compliance, lack of routine training, weak managerial supervision, and limited resources. These issues result in decreased service quality, particularly in operational efficiency and guest interaction. The study concludes that having SOPs alone is insufficient without consistent implementation and strict supervision. Therefore, improvements in training programs, periodic evaluations, and sufficient resource allocation are essential to support effective SOP enforcement.
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 Heryanda, Komang Krisna I Komang Amerta Sedana I Nyoman Laba Jayanta I Putu Agus Adnyana Ida Ayu Putu Mega Pramita Ida Ayu Putu Padma Sri Wahyuni Wahyuni Isni Tarwiyah kadek ayu ratna ningsih ningsih Kadek Mega Oktaviyani Komang Gede Puja Bagiadnyana Komang Krisna Heryanda Machrup Syariffudin Made Semara Yoga Dwi Darma Yoga Marthasaputra, Nova Bagus Nanda Putri Savira Nyoman Dini Andini Oktaviyani, Kadek Mega 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 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