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Analisis Menu Engineering Pada Menu A’la Carte Restoran Sky Borneo Pontianak Axnestasya , Axnestasya; Ismail , Deden; Sinaga , Firman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 7 (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.v2i7.470

Abstract

Penelitian ini bertujuan untuk mengetahui popularitas, profitabilitas dan klasifikasi menu engineering yang dilakukan di Restoran Sky Borneo Pontianak dari bulan maret hingga bulan July 2021 dengan menggunakan data history sales bulan Januari sampai dengan Maret 2021. Jenis dari penelitian ini adalah penelitian deskriptif. Analisis data yang digunakan adalah analisis menu engineering dengan menggunakan sampel 79 menu makanan dan 54 menu minuman. Hasil penelitian pada analisis keseluruhan menu makanan menunjukkan kategori star sebesar 23%, puzzle 52%, plowhorse 10% dan dog 15%. Analisis keseluruhan menu minuman menunjukkan kategori star sebesar 13%, puzzle 28%, plowhorse 24% dan dog 35%. Item menu makanan yang memiliki popularitas dan profitabilitas tertinggi adalah french fries dan item menu minuman adalah mineral water dan bintang pitcher. Sedangkan item menu yang memiliki popularitas dan profitablitas terendah item menu makanan terdapat 11 item dan pada item minuman terdapat 5 item. This study aims to determine the popularity, profitability and classification of engineering menus carried out at the Sky Borneo Pontianak Restaurant from March to July 2021 using historical sales data from January to March 2021. The type of this research is descriptive research. The data analysis used was engineering menu analysis using a sample of 79 food menus and 54 drink menus. The results of the research on the analysis of the entire food menu showed that the star category was 23%, puzzle 52%, plowing horse 10% and dog 15%. An overall analysis of the drink menu shows a star category of 13%, puzzle 28%, plowhorse 24% and dog 35%. Food menu items that have the highest popularity and profitability are french fries and drink menu items are mineral water and bintang pitcher. While the menu items that have the lowest popularity and profitability are 11 food menu items and 5 items for beverage items.
Peranan Receptionist dalam Meningkatkan Pelayanan Tamu di Front Office Department Utami , Luh Yuni Sri; Sinaga , Firman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 8 (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.v2i8.512

Abstract

Tugas akhir ini bertujuan untuk mengetahui bagaimana peranan receptionist pada kantor depan dalam meningkatkan pelayanan tamu di Aloft Bali Seminyak. Metode pengumpulan data yang digunakan pada penelitian ini menggunakan metode observasi dan metode wawancara, maka dari itu diperolehlah data-data mengenai bagaimana peranan seorang receptionist pada kantor depan di Aloft Bali Seminyak . Hasil dari penelitian yang diperoleh yaitu receptionist memiliki peran yang amat sangat penting terhadap kegiatan operasional di front office depertment karena area depan ini merupakan area sebagai pusat informasi dari hotel yang dimana ketika tamu tiba untuk pertama kalinya bertemu dengan staff front office maka dari itu sering dikatakan bahwa receptionist sebagai first impression bagi tamu. Dalam menjalankan perannya sebaiknya seorang receptionist harus mengikuti standard operasional prosedur yang telah ditetapkan hotel guna memudahkan dalam menjalankan peranannya dalam meningkatkan pelayanan tamu. Di Aloft Bali Seminyak Hotel sendiri penerapan SOP pada receptionist sangat baik sehingga dapat dikatakan bahwa receptionist sangat berperan penting disini. This final project aims to determine how the role of receptionist at front office in improving guest services at Aloft Bali Seminyak. The data collection method used in this study using observation and interview methods, therefore obtained data on how the role of a receptionist in the front office at Aloft Bali Seminyak . The results of the research is the receptionist has substantial role in the operational activities of the front office because the front area is an area as the information center of the hotel where when guests arrive for the first time guest meet with the front office staff therefore it is often said that the receptionist as a first impression for guests. In carrying out its role, a receptionist should follow the standard operating procedures that have been set by the hotel in order to facilitate its role in improving guest service. In Aloft Bali Seminyak Hotel itself the application of SOP on the receptionist is very good so it can be said that the receptionist plays an important role here.
Upaya Peningkatan Popularitas dan Profitabilitas Menu Makanan Dengan Metode Menu Engineering Wahyudi, Kadek Andi; Sinaga , Firman; Amir , Firlie Lanovia; Parwati , Komang Shanty Muni
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.v3i6.677

Abstract

Koin Café Canggu memiliki berbagai ragam makanan dan minuman. Penelitian ini bertujuan untuk memperoleh data mengehai popularitas, profitabilitas dan klasifikasi Menu Engineering item menu makanan pada Koin Café Canggu. Menu Engineering merupakan metode yang digunakan untuk menganalisis dan mengklasifikasikan item menu. Hasil penelitian pada analisis keseluruhan menu makanan di Koin Café Canggu dari 100% memperlihatkan klasifikasi Star sebesar 28%, Puzzle 26%, Plowhorse 22% dan Dog 23%. Menu makanan yangmana mempunyai popularitas lebih tinggi daripada item menu lainnya adalah Curved Chicken Salad yaitu terjual sebanyak 128 dan kemungkinan keuntungan tertinggi dari seluruh menu makanan adalah Salmon Bagel yaitu sebesar Rp. 4.533.750. Yang mana jenis menu makanan di Koin Café Canggu dengan popularitas dan profitabilitas terendah yaitu Seafood pizza yang tidak memperoleh penjualan dengan margin kontribusi Rp. 0. Koin Café Canggu has a wide variety of food and drinks. This study aims to obtain data on the popularity, profitability and classification of Menu Engineering food menu items in Koin Café Canggu. Menu Engineering is a method used to analyze and classify menu items. The results of the research on the analysis of the overall food menu at Koin Café Canggu from 100% showed a Star classification of 28%, Puzzle 26%, Plowhorse 22% and Dog 23%. The food menu which has a higher popularity than other menu items is the Curved Chicken Salad which sold as many as 128 and the highest possible profit of the entire food menu is Salmon Bagel which is Rp. 4,533,750. Which type of food menu at Koin Café Canggu with the lowest popularity and profitability is Seafood pizza which does not get sales with a contribution margin of Rp. 0.
Analisa Taking Order dalam Peningkatkan Kinerja Pramusaji Andani , Desak Komang Tri; Sinaga, Firman
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 3 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i3.737

Abstract

Industri Pelayanan makan dan minuman yang pesat termasuk di USA menuntut pelaku usaha menciptakan kualitas pelayanan guna mempertahankan kesetian pelanggan terhadap jasa yang ditawarkan sehingga kelangsungan usaha tetap terjaga.Restaurant salah satu dapartement yang berpengaruh pada industry pariwisata. Restaurant merupakan tempat yang dikunjungi orang dengan tujuan mencari berbagai makanan dan minuman. Restaurant biasanya menyajikan keunikan tersendiri sebagai ciri khas melalui menu masakan, hiburan, atapun tampilan fisik bangunan. Salah satu oprasional yang harus diperhatikan adalah terkait dengan taking order tersebut. Order taker/Pramusaji adalah orang yang bertanggung jawab atas penyajian makanan di suatu restaurant ia juga bisa dikatakan sebagai jantung dari sebuah restaurantkarna keberasilan restaurant tergantung atas kepuasan tamu. Penelitian ini dilakukan dengan bertujuan untuk mengetahui kendala dalam menerapkan taking order di Restaurant 43.1 Stratton Mountain Resort, Mengetahui solusi yang tepat saat terjadi masalah , saat menerapkan taking order di Restaurant 43.1 Stratton Mountain Resort. Metode yang digunakan penelitian ini adalahkualitatif yaitu dengan melakukan wawancara ,observasi, Partisipasi selama penulis melakukan on the job training di Restaurant 43.1Stratton Mountain Resort. Adapun hasil dari penelitian ini adalah mengetahui pramusaji/order taker mengalami kendala dalam bahasa dan pemahaman menu serta mengetahui Solusi yang tepat untuk menangani masalah tersebut. Jadi kesimpulannya adalah. Bahwa order taker adalah bagian terpenting dari restaurant yang berhubungan dengan kenyamanan tamu dan berhubungan erat dengan tujuannya didirikannya restaurant yaitu mencari income atau profit. The fast food and drink service industry, including in the USA, requires business actors to create quality service in order to maintain customer loyalty. Restaurant is a place visited by people with the aim of looking for various kinds of food and drinks. One of the operations that must be considered is related to the restaurant's order-taking system. The order taker/waiter is the person who is responsible for serving food in a restaurant. He can also be said to be the heart of the restaurant because the success of the restaurant depends on guest satisfaction and of course the waiter has the responsibility for guest satisfaction. This research was conducted with the aim of knowing the obstacles in implementing order taking at Restaurant 43.1 Stratton Mountain Resort and finding the right solution when a problem occurs, when implementing order taking at Restaurant 43.1 Stratton Mountain Resort. The method used in this research is qualitative, namely by conducting interviews, observation, participation during the authors on the job training at Restaurant 43.1 Stratton Mountain Resort USA. The results of this study are to find out that waiters / order takers experience problems in language and understanding the menu and find out the right solutions to deal with these problems. So the conclusion is that order takers are the most important part of a restaurant that is related to guest comfort and is closely related to the purpose of establishing a restaurant, namely seeking income or profits.
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 Kualitas Pelayanan Dan Fasilitas Kamar Terhadap Keputusan Menginap Juniartha, I Made Erik; Sinaga, Firman; Paramita, Putu Dian Yuliani
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.866

Abstract

Perusahaan bidang perhotelan ketika menjalankan bisnisnya wajib selalu memperhatikan perubahan tingkah laku pelanggan agar mampu secara sigap menjadikan perubahan tingkah laku sebagai kajian untuk menyempurnakan strategi pemasaran (Tjiptono, 2006). Sejumlah hal yang mampu memengaruhi kemajuan bisnis hotel, diantaranya yakni bagaimana hotel mampu memperoleh pelanggan serta mempertahankannya melalui pemberian kualitas layanan terbaik dan fasilitas lengkap supaya tamu puas atas pelayanan yang ditawarkan. Visi penelitian ini yakni mencari tahu pengaruh kualitas pelayanan serta fasilitas kamar pada keputusan menginap pengunjung di Hotel Amerta Sari. Penelitian dilakukan di Hotel Amerta Sari dengan teknik penetapan sampel accidental sampling. Total sampel yang digunakan dan dianalisa berjumlah 45 pengunjung. Pengumpulan data dilakukan melalui kuesioner. Penganalisisan data mempergunakan regresi linear berganda dengan aplikasi SPSS versi 22. Sesuai temuan analisis ditemukan bahwa kualitas pelayanan serta fasilitas kamar mempunyai pengaruh positif pada keputusan menginap konsumen di Hotel Amerta Sari. Ini memperlihatkan, makin baik sebuah kualitas pelayanan hotel, akan makin tinggi juga kemungkinan konsumen untuk memutuskan menginap, dan juga makin lengkap fasilitas yang ditawarkan oleh hotel, maka pelanggan pun akan makin puas serta akan selalu mengutamakan hotel itu sebagai pilihannya. Hotel industry companies in running their business must always observe changes in consumer behavior so that they can anticipate these behavioral changes to be used as studies in order to improve their marketing strategies (Tjiptono, 2006). Several things can affect the progress in the hospitality business, for instance is how the hotel can attract customers and retain them by provide the high quality of services and complete facilities thus guests feel satisfy with the services. The study vision is to examine the effect of service quality and room facilities on the decision to stay at the Amerta Sari Hotel. This research was conducted at Hotel Amerta Sari with the technique of determining the sample is accidental sampling. The number of samples used and analyzed were 45 visitors. Data collection was done through a questionnaire. The analytical technique used is multiple linear regression with SPSS version 22 program. Based on the results of the analysis it was found that the quality of service and room facilities had a positive effect on the consumer's decision to stay at the Amerta Sari Hotel. This shows that the better the service quality of a hotel, the higher the possibility of consumers to decide to stay, and also the more complete the facilities provided by the hotel, the more satisfied customers will be and will continue to choose the hotel as a priority choice.
Analisis Persepsi Tamu Terhadap Kinerja Pramusaji Restoran Ebony Menggunakan Servqual Asmidana, Samuel Hagi; Sinaga, Firman; Suarmana, I Wayan Restu
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.v4i2.929

Abstract

Penelitian ini dilakukan karena hasil pra-riset yang telah dilakukan oleh penulis diantaranya 9 dari 10 tamu puas dengan bukti fisik waiter, 7 dari 10 tamu puas dengan kehandalan waiter, 7 dari 10 tamu puas dengan daya tangkap waiter, 8 dari 10 tamu puas dengan jaminan waiter, 8 dari 10 tamu puas dengan empati waiter. Tujuan penelitian ini adalah untuk mengetahui analisis kepuasan tamu terhadap kinerja waiter di Restoran Ebony Hotel Mercure Pontianak. Masalah dalam penelitian ini adalah bagaimana mengukur analisis kepuasan tamu di Restoran Ebony Hotel Mercure Pontianak menggunakan Metode Servqual, (IPA) dan (PGCV). Waktu penelitian Februari - Maret 2023. Metode pengumpulan data dalam penelitian ini menggunakan kuesioner dan accidental sampling. Populasi dalam penelitian ini adalah tamu yang berkunjung ke restoran dari bulan Februari sampai Maret 2023 dan sample sebanyak 50 responden tamu yang datang ke restoran. Data dianalisis dengan menggunakan metode service quality (ServQual). Importance-Performance Analysis (IPA), PGCV (Potential Gain Customer Value). Dari hasil penelitian diketahui Tingkat Kesesuaian Indeks (TKI) persepsi tamu terhadap kinerja waiter di Restoran Ebony Hotel Mercure Pontianak dari 50 responden yang diteliti sebesar 97,75%. Berdasarkan Servqual Gap positive terdapat 3 indikator dan 12 indikator pada gap negative. Berdasarkan analisis (IPA) di dalam kuadran A (Prioritas Utama) terdapat 3 indikator, kuadran B (Pertahankan Prestasi) terdapat 3 indikator, kuadran C (Prioritas Rendah) terdapat 5 indikator dan kuadran D (Berlebihan) terdapat 4 indikator. Dimensi jaminan yang menjadi prioritas utama terdapat 2 indikator. daya tanggap terdapat 1 indikator, bukti fisik perlu dipertahankan pelaksanaannya terdapat 1 indikator, kehandalan dinilai kurang penting oleh pelanggan, sedangkan empati dianggap berlebihan pelaksanaannya terdapat 1 indikator. This research was conducted because the results of the pre-research conducted by the author included 9 out of 10 guests satisfied with the waiter's physical evidence, 7 out of 10 guests were satisfied with the reliability of the waiter, 7 out of 10 guests were satisfied with the waiter's grasping power, 8 out of 10 guests were satisfied with the guarantee waiter, 8 out of 10 guests are satisfied with waiter empathy. The purpose of this study was to determine the analysis of guest satisfaction on the performance of waiters at the Ebony Hotel Mercure Pontianak Restaurant. The problem in this study is how to measure the analysis of guest satisfaction at the Ebony Hotel Mercure Pontianak Restaurant using the Servqual Method, (IPA) and (PGCV). Time for research February - March 2023. The data collection method in this study used a questionnaire and accidental sampling. The population in this study were guests who visited the restaurant from February to March 2023 and a sample of 50 guest respondents who came to the restaurant. Data were analyzed using the service quality method (ServQual). Importance - Performance Analysis (IPA), PGCV (Potential Gain Customer Value). From the results of the study it was found that the Conformity Index Level (TKI) of guest perceptions of the waiter's performance at the Ebony Hotel Mercure Pontianak Restaurant from the 50 respondents studied was 97.75%. Based on the Servqual Gap positive there are 3 indicators and 12 indicators on the negative gap. Based on the analysis (IPA) in quadrant A (Top Priority) there are 3 indicators, quadrant B (Maintain Achievement) there are 3 indicators, quadrant C (Low Priority) there are 5 indicators and quadrant D (Excessive) there are 4 indicators. There are 2 indicators for guarantee dimensions that are the top priority. responsiveness has 1 indicator, physical evidence needs to be maintained, there is 1 indicator, reliability is considered less important by the customer, while empathy is considered excessive, the implementation has 1 indicator.
Upaya Manajemen Dalam Rangka Peningkatan Revenue dan Kualitas Makanan di Azul Beach Club Legian I Putu Fajar Eka Febryanta; Firman Sinaga; Moch Nur Efendi
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1038

Abstract

Pariwisata di Bali dari dulu terkenal akan keindahan budaya dan alam yang disuguhkan yang menjadi daya tarik datangnya wisatawan baik domestik maupun mancanegara, untuk menunjang hal tersebut industri pariwisata di Bali juga melakukan pengembangan seperti pembangunan fasilitas pendukung seperti adanya pembangunan berbagai macam akomodasi yang mendukung kegiatan para wisatawan yang ada di Bali. Salah satu akomodasi yang dibangun adalah restoran yang bertaraf Internasional dengan segala pelayanan, menu dan fasilitas yang mendukung tamu untuk menikmati makanannya, kemudian restoran mengalami perubahan dengan memadukan untuk menikmati pemandangan, menikmati makanan sekaligus berpesta maka terciptalah ide untuk membuat beach club, salah satu beach club yang ada di Bali adalah Azul beach club yang terletak tepat di seberang pantai Legian Bali. Selayaknya sebuah perusahaan Azul beach club selalu berusaha untuk mendapatkan pendapatan sebesar-besarnya yang dapat didukung dengan beberapa hal salah satunya adalah peningkatan kualitas produk yang mereka jual yang merupakan salah satu hal terpenting mengingat dari produk inilah adanya ulasan dari para pengunjung yang kemudian akan menjadi sebuah referensi bagi tamu lainnya untuk berkunjung. Oleh sebab itu pihak manajemen Azul beach club melakukan berbagai upaya guna meningkatkan kualitas produk mereka agar mendapatkan pendapatan yang sebanyak-banyaknya. Penelitian ini menggunakan metode penelitian kualitatif. Tujuan dari penelitian ini adalah untuk mengetahui revenue serta kualitas makanan dan upaya apa saja yang dilakukan manajemen Azul beach club untuk mencapai peningkatan kualitas makanan dan revenue, yang mana hasil dari penelitian ini diharapkan dapat menjadi acuan dalam pengambilan keputusan di pihak manajemen dan juga menjadi bahan ajar serta referensi bagi penelitian mendatang. Tourism in Bali has always been famous for the cultural and natural beauty that is presented which has become an attraction for both domestic and foreign tourists. To support this, the tourism industry in Bali has also carried out developments such as the construction of supporting facilities such as the construction of various types of accommodation to support the activities of tourists. those in Bali. One of the accommodations built is an international standard restaurant with all services, menus and facilities that support guests to enjoy their food, then the restaurant underwent a change by combining to enjoy the view, enjoy the food as well as party, so the idea was created to create a beach club, one of the beach clubs in Bali is the Azul beach club which is located right across from Legian Bali beach. As a company, Azul beach club always tries to get as much revenue as possible which can be supported by a number of things, one of which is improving the quality of the products they sell which is one of the most important things considering that this product has reviews from visitors which will then become a reference. for other guests to visit. Therefore, the management of Azul Beach Club is making various efforts to improve the quality of their products in order to get as much income as possible. This study used qualitative research methods. The purpose of this research is to find out revenue and food quality and what efforts have been made by the management of Azul Beach Club to achieve an increase in food quality and revenue, which the results of this research are expected to be a reference for in decision-making on the part of management and also become teaching material. as well as references for future research.
Preserving local culture as a strategy for sustainable tourism in Bali Mudana, I Wayan; Sinaga , Firman; Suarja , I Ketut; Surata, I Ketut
Journal of Commerce, Management, and Tourism Studies Vol. 4 No. 3 (2025): Dec 2025
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v4i3.393

Abstract

Bali, as one of Indonesia’s most iconic tourist destinations, is globally celebrated for its rich cultural heritage, traditional arts, and spiritual practices. However, the rapid growth of mass tourism poses significant challenges to the preservation of local culture, potentially leading to cultural commodification and the erosion of community values. This article explores the role of cultural preservation as a strategic pillar for achieving sustainable tourism in Bali. Drawing on qualitative data from stakeholder interviews, local government policy reviews, and ethnographic observations in select Balinese villages, the study examines how traditional customs, rituals, and local wisdom can be integrated into tourism development frameworks. The findings reveal that preserving local culture not only enhances the uniqueness of Bali as a destination but also strengthens community identity, supports local economies, and fosters environmentally responsible tourism practices. Moreover, the involvement of local communities in tourism planning and cultural interpretation is identified as a critical factor in ensuring long-term sustainability. The paper proposes a model of culturally sustainable tourism that emphasizes collaboration between government institutions, private tourism operators, and indigenous communities. By aligning cultural preservation efforts with sustainable development goals (SDGs), Bali can mitigate the adverse impacts of overtourism while enhancing its global competitiveness. This research contributes to the broader discourse on sustainable tourism by demonstrating that safeguarding intangible cultural heritage is not merely a matter of cultural pride, but a pragmatic and necessary strategy for resilient tourism development. The insights offered may serve as a reference for policymakers, tourism stakeholders, and cultural practitioners seeking to balance economic growth with the protection of cultural authenticity in other heritage-rich destinations.
Identification of the Potential of Bali Oka Wedding Organizer as a Supporting Product for MICE Tourism in Bali Devi Triana Puspa; Susanti, Putu Herny; Firman Sinaga
International Journal of Educational Research Excellence Vol. 5 No. 2 (2026): July-December
Publisher : PT Inovasi Pratama Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55299/ijere.v5i2.1841

Abstract

Bali Oka Wedding Organizer integrates traditional Balinese wedding ceremonies with modern service standards, positioning itself not only as a wedding service provider but also as a cultural attraction that contributes to incentive tourism and event tourism. The research employs a descriptive qualitative approach combined with SWOT analysis, using online questionnaires distributed to clients, vendors, internal crews, and both domestic and international tourists. Findings reveal that the main strengths of Bali Oka lie in operational stability, service digitalization, and strong support from local communities and artists. Weaknesses include limited cultural-based certification, vendor coordination issues, and inconsistent global branding. External factors present significant opportunities through destination wedding trends, government support, and multi-stakeholder collaboration, while threats arise from competition with international wedding organizers and limited digital promotion. The identification highlights Bali Oka Wedding Organizer’s strategic role as a supporting product for MICE Tourism in Bali, with recommendations to strengthen branding, enhance human resource competencies, and optimize digitalization to remain competitive in the global wedding tourism market.
Co-Authors A Rinto Dwiatmojo Amir, Firli Lanovia Ananda , I Wayan Aris Trisna Mega Andani , Desak Komang Tri Anggriawan , Egi Saltia Arif Aidil Adha Asma Khan Asmidana, Samuel Hagi Axnestasya , Axnestasya Ayu Widiya Sasmita Bagus Putu Wahyu Nirmala Chet Narayan Acharya Christanto, I Putu Ari Grace Devi Triana Puspa Devi, Ni Kadek Sintya Loka Dr. Nirdosh Kumar Agarwal Drs. I Wayan Mudana,M.Si. . Efendi, Moch Nur Febianti Febianti Firli Lanovia Amir Fitriani, Saroh Gede Yudiya Permana Gunawan Gunawan GUSTI AYU PRAMINATIH Gusti Ngurah Yoga Semadi Hendrajana, I Gusti Made Riko Hendri , Angelia I G. M. Riko Hendrajana I Gede Wahyu Antara Kurniawan I Gusti Made Riko Hendrajana I Gusti Made Riko Hendrajana, Firlie Lanovia Amir I Gusti Made Suka Arnawa I Ketut Gde Nata Adi Putra I Ketut Surata I Nyoman Kanca I Putu Fajar Eka Febryanta I Wayan Lanang Nala I Wayan Putra Aditya I Wayan Restu Suarmana, I Wayan Restu Ida Ayu Ketut Sumawidari Imaddudin, Imaddudin Ismail , Deden Juliastari, Komang Trigita Jumhur Hakim Juniartha, I Made Erik Kadek Ayu Ekasani Kasiani Kasiani Kimberley Kimberley Komang Shanty Muni Parwati Komang Trigita Juliastri Krisnaputra, Gede Rendi Lanovia Amir, Firlie Liestyowati Luh Eka Susanti Luh Mei Wahyuni M. Agus Sutiarso Made Sudiarta Maria Bernadetha Masih, Ni Ketut Md. Alaul Haque Moch Nur Efendi Moch Nur Efendi Mohamad Tamrin Muhammad Ali Muhammad Ali, H. Muhammad Zulfan Ni Luh Supartini Ni Wayan Sadiyani Novita Indriani Nur Efendi, Moch. Nurwijayanti Pambudi, Bondan Pantiyasa, I Wayan Paramita, Putu Dian Yuliani Paramitha, Made Widya Parwati , Komang Shanty Muni Parwati, Komang Shanty Muni Pemayun, I Dewa Gede Ari Putra, A.A. Gede Bagus Sedana Putu Diva Krisna Maharani Putu Eka Wirawan Riko Hendrajana, I Gusti Made Robiatul Adawiyah Robiatul Adawiyah Sabalius Uhai Sanjaya, I Wayan Kiki Santi Palupi Santi Palupi, Santi Saroh Fitriani Sasmita, Ayu Widiya Semara, I Made Trisna Suadnyana, I Wayan Suarja , I Ketut Suarja, I Ketut Sukmana, Eman Susanti, Putu Herny Swandewi, Putu Anindya Tijjani Ahmed Ajayi Titing Koerniawaty, Francisca Utami , Luh Yuni Sri Utik Kuntariati Vena Maria Jessica Noya Wahyudi, Kadek Andi Widhyadanta, I Gede Dirga Surya Arya Widyaningsih, Ni Kadek Ari