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All Journal Jurnal Kajian Bali Jurnal Ilmiah Pariwisata ACITYA Journal of Teaching & Education Jurnal Kepariwisataan EDULIA: English Education, Linguistic and Art Journal Journal of Tourism and Interdiciplinary Studies Jurnal Ilmiah Pariwisata dan Bisnis Yavana Bhasha: Journal of English Language Education Jurnal Pengabdian Kepada Masyarakat SEWAGATI Dinamika: Jurnal Pengabdian Masyarakat Jurnal Pengabdian Masyarakat dan Riset Pendidikan Jurnal Intelek Dan Cendikiawan Nusantara Jurnal Ilmiah Pariwisata
Suadnyana, I Wayan
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Social Sciences Transportation Other

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Pengaruh Motivasi dan Lingkungan Kerja terhadap Kinerja Karyawan Rini, Ni Kadek Mia Yufita; Mahendra, I Wayan Eka; Suadnyana, I Wayan
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 12 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Desember 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i12.911

Abstract

Hotel W Bali Seminyak merupakan salah satu hotel bintang lima di Bali yang berdiri pada tahun 2011. Pemasukan yang diperoleh hotel tersebut juga sangat besar, sehingga mampu menggaji karyawannya bahkan melebihi standar Upah Minimum Kabupaten (UMK) yang diterapkan pemerintah kota Badung. Khususnya pada service di Hotel W Bali Seminyak, melebihi gaji yang diterima oleh karyawannya. Kenyataan yang terjadi adalah banyak karyawan yang mengundurkan diri atau resign maupun pindah hotel. Rata – rata alasan yang diberikan karyawan kepada pihak HRD yaitu karena beban kerja yang terlalu tinggi sehingga membuat karyawan untuk memilih pindah dari hotel W Bali Seminyak dan memilih untuk membuka bisnis sendiri ataupun pindah ke hotel lain. Penelitian ini bertujuan untuk mengetahui pengaruh beban kerja dan lingkungan kerja terhadap kinerja karyawan pada Hotel W Bali Seminyak. Untuk menemukan jawaban atas tujuan penelitian ini, maka digunakan pendekatan penelitian kuantitatif asosiatif korelatif dengan alat analisis SPSS versi 26. Hasil penelitian menemukan bahwa beban kerja berpengaruh positif terhadap kinerja karyawan pada Hotel W Bali Seminyak, lingkungan kerja memberikan pengaruh yang positif terhadap kinerja karyawan pada Hotel W Bali Seminyak. Demikian juga Beban kerja dan lingkungan kerja secara bersama-sama berpengaruh positif terhadap kinerja karyawan pada Hotel W Bali Seminyak. Berdasarkan temuan dalam penelitian ini, diharapkan Hotel W Bali Seminyak lebih memperhatikan peralatan yang digunakan pada karyawan agar beban kerja dan lingkungan kerja menjadi lebih baik sehingga dapat meningkatkan kinerja karyawan. Hotel W Bali Seminyak is a five-star hotel in Bali which was founded in 2011. The income earned by the hotel is also very large, so that it is able to pay its employees even more than the District Minimum Wage (UMK) standard applied by the Badung city government. Especially the service at Hotel W Bali Seminyak, exceeds the salary received by its employees. The reality is that many employees have resigned or moved to hotels. The average reason given by employees to HRD was because the workload was too high, which made employees choose to move from the W Bali Seminyak hotel and choose to open their own business or move to another hotel. This study aims to determine the effect of workload and work environment on employee performance at Hotel W Bali Seminyak. To find answers to the objectives of this study, a correlative associative quantitative research approach was used with the SPSS version 26 analysis tool. The results found that workload had a positive effect on employee performance at Hotel W Bali Seminyak, the work environment had a positive influence on employee performance at Hotel W Bali Seminyak. Likewise workload and work environment together have a positive effect on employee performance at Hotel W Bali Seminyak. Based on the findings in this study, it is hoped that Hotel W Bali Seminyak will pay more attention to the equipment used by employees so that the workload and work environment become better so as to improve employee performance.
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.
Agritourism Strategies in Tenganan Indigenous Environmental Stewardship : An Implementation of Community-Oriented Sustainable Tourism Gede Yoga Kharisma Pradana; Gusti Ngurah Yoga Semadi; Derinta Entas; I Wayan Suadnyana
Jurnal Intelek Dan Cendikiawan Nusantara Vol. 2 No. 4 (2025): AGUSTUS - SEPTEMBER 2025
Publisher : PT. Intelek Cendikiawan Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to clarify how agritourism functions within environmental management in Tenganan, Karangasem. Customary environmental zoning primarily serves as a private realm for local cultural practices. Nonetheless, it has been shown that agritourism is incorporated into the zoning of the Tenganan traditional environment. The enquiries are 1) What are the attributes of Tenganan's traditional environmental management practices in Karangasem?; 2) What are the features of agritourism activities in the stewardship of Tenganan's customary environment in Karangasem ?; and 3) Is there cultural tolerance linked to agritourism activities within Tenganan's customary environmet in Karangasem? This study has been conducted utilising qualitative methodologies. Primary data was obtained by observation. Secondary data was acquired through a literature review. All data was analysed qualitatively-interpretatively with semiotics and a decolonization tourism approach. All data were subjected to qualitative analysis utilising a decolonizing tourism approach. The research findings indicate: 1) The Tenganan traditional environment in Karangasem is governed by cultural heritage, natural resources, and the residential areas of the Tenganan community; 2) Walking activities along designated routes amidst the natural ambience of plantations, agriculture, and forests exemplify agritourism within the Tenganan traditional environment; 3) Cultural tolerance exists within the Tenganan traditional environment regarding agritourism activities.
Co-Authors A. A. A. Arun Suwi Arianty Amir, Firlie Lanovia Dika Pranadwipa Koeswiryono Dika Pranadwipa Koeswiryono Dika Pranadwipa Koeswiryono, Dika Pranadwipa Entas, Derinta Febianti Firman Sinaga Gede Eka Wahyu Gede Yoga Kharisma Pradana Gusti Ngurah Yoga Semadi Hendrajana, I Gusti Made Riko I Wayan Eka Mahendra Koerniawaty, Francisca Titing Luh Eka Susanti Luh Eka Susanti Muhamad Nova Ni Luh Supartini Ni Made Rinayanthi Parwati, Komang Shanty Muni Rini, Ni Kadek Mia Yufita Susanti, Putu Herny Utik Kuntariati