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All Journal ASEAN Journal on Hospitality and Tourism Jurnal Bisnis dan Kewirausahaan Bhakti Persada Jurnal Aplikasi IPTEKS SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] International Journal of Green Tourism Research and Applications Journal of Applied Sciences in Travel and Hospitality Jurnal Bali Membangun Bali International Journal of Glocal Tourism MALLOMO: Journal of Community Service International Journal of Travel, Hospitality and Events Jurnal Bisnis dan Kewirausahaan International Journal of Green Tourism Research and Applications Journal of Business on Hospitality and Tourism Jurnal Sains Terapan Pariwisata
Ni Nyoman Triyuni
Politeknik Negeri Bali
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Medicine & Pharmacology Public Health Social Sciences Transportation Veterinary Other

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Tri Hita Karana as a form of pro-environmental behavior in Bindu Traditional Village I Putu Surya Anggana; I Gede Mudana; Ni Nyoman Triyuni; Ni Made Rai Sukmawati
International Journal of Green Tourism Research and Applications Vol. 4 No. 1 (2022): June 2022
Publisher : International Journal of Green Tourism Research and Applications

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (715.745 KB) | DOI: 10.31940/ijogtra.v4i1.30-37

Abstract

This research aims to describe the pro-environment behavior based on the Tri Hita Karana concept in Bindu Traditional Village, Badung, Indonesia. This type of research uses a qualitative descriptive method to explain Tri Hita Karana as a form of pro-environmental implementation in Bindu Traditional Village. The results show that the implementation of pro-environmental behavior in the form of Tri Hita Karana teachings in people's lives in the Parhyangan (aspects of God) is realized by worshiping and serving the God, in the Pawongan (aspects of human) by helping each other and working together with humans, and in the Palemahan (aspects of natural environment) by preserving nature.
Implementation of E-Service Quality at Front Office Department to Increase Guest Satisfaction Ni Made Nitha Balistha; I Ketut Sutama; Ida Ayu Elistyawati; I Gede Mudana; Ni Nyoman Triyuni; Ni Made Ernawati
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i3.171

Abstract

Purpose: The purpose of this research is to know the implementation of eservice quality Front Office Department in increasing guest satisfaction at a 5-star hotel located in Ubud, Bali. Research methods: The data analysis techniques used in this research are servqual (service quality) and IPA (Importance Performance Analysis). Results and discussions: The results of the research from servqual (service quality) show that the positive servqual score gap is more than the negative servqual score gap, where overall the e-service quality implemented at the hotel has provided satisfaction to guests and showed good service. Meanwhile, the results of the IPA (Importance Performance Analysis) research show that indicators that need to be improved are the availability of products displayed onelectronic media (Q6) and consumer personal data protected on electronic media (Q7). Implication: indicators that need to be maintained in this research are information related to credit cards or payments that can be guaranteed security carried out by FO Staff (Q8), FO Staff handle guest complaints quickly and swiftly (Q9), Hotels have a refund mechanism (refunds). for payment transactions (Q10) and the hotel has 24 hours customer service by the FO Staff (Q11).
Documenting green hotel practices at The Apurva Kempinski Bali I Ketut Alit Widiana; I Ketut Astawa; Ni Nyoman Triyuni; Indah Utami Chaerunnisah
International Journal of Green Tourism Research and Applications Vol. 4 No. 2 (2022): December 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v4i2.58-67

Abstract

This research aimed to find out the documentation of green hotel practices implemented by The Apurva Kempinski Bali, Indonesia, based on the indicators developed by Earth Check known as 10 key performance areas for hotel-accommodation business. Methods of data collection used are by conducting interviews with key and supporting informants, observation techniques using participant observation, literature review, and document study. The data analysis method used is qualitative research through transcript data, data reduction, data displaying, and concluding. The result of this research shows that The Apurva Kempinski Bali has fulfilled the requirements of the certification and has applied the green hotel practices within the hotel area to support sustainable developments including energy efficiency, freshwater resources, waste-water management, solid waste management, ecosystem and conservation, land use planning, air quality protection, management of social and cultures, and harmful substances management. Some improvements need to be taken into account such as the renewable energy generation potential evaluation, shower, and taps low flow installation, and sustainable room amenities materials. It is a critical and important advantage for the hotel as well to attract more guests to stay, since the topic of sustainability nowadays has become famous which affecting the decision of guest to staying in the hotel. This paper is focusing on the documentation of green hotel practices that has been implemented by The Apurva Kempinski Bali in order to support sustainable development goals.
Application of Green Practice in Food & Beverage Depart-ment to Increase Guest Satisfaction in Renaissance Bali Uluwatu Resort & Spa Ni Putu Pande Dian Satya Dewi; I Gusti Putu Sutarma; Linna Sagitarini; Ni Nyoman Triyuni; Ni Made Sudarmini
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose: This study aims to apply green practice in the Food & Beverage Department to increase guest satis-faction and determine the most influencing variable in the department to increase guest satisfaction at the hotel. Research methods: This research data collection method was carried out by observation, interviews, ques-tionnaires, and a literature study. The sampling technique in this study used Accidental Sampling with a total sample of 55 respondents and 3 informants. Collecting data using an online questionnaire distributed to re-spondents using a google form link. The results of the data from the questionnaire were processed by con-ducting validity tests, reliability tests, classical assumption tests, multiple correlation tests, multiple linear re-gression tests, coefficients of determination, t-tests, and F-tests with SPSS 25 software for windows. The data analysis technique used descriptive qualitative analysis to determine the application of green practice in the Food & Beverage Department to increase guest satisfaction and quantitative analysis with a multiple linear regression test. It is used to determine the most influential variables in the Food & Beverage Department to increase guest satisfaction. Findings: The results show that the application of green practices has been carried out optimally in the Food & Beverage Department such as not using plastic materials, using materials from local farmers, and separating organic and non-organic waste. Implication: The results of the multiple linear regression test show that the most influential variable is green food at 7.426 and the coefficient of determination analysis test shows that green food is 83.4% which has a very strong relationship.
Green human resources management application to enhance environmental performance in Hotel Le Morgane, France Ni Made Arisani Dewi; Sylvine Pickel Chevalier; Ni Nyoman Triyuni; I Gede Mudana
International Journal of Green Tourism Research and Applications Vol. 5 No. 1 (2023): June 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v5i1.1-15

Abstract

This study aimed to determine the application of green human resource management at  Hotel Le Morgane, France, and to analyze the hotel's environmental performance through the application of green human resource management. The method used is descriptive statistics by distributing questionnaires to 42 employees. Data collection methods used in this study were observation, a document study, a literature study, interviews, and questionnaires. The results of study indicate that green human resources application at Hotel Le Morgane starts with Green Recruitment and Selection, Green Training and Development, Green Performance Assessment, and Green Reward and Compensation. The hotel needs to pay attention to environmental performance indicators in practices carried out by human resources.
Applying Green Hotel to Enhance Service Quality of the Front Office Staffs at Mercure Bali Legian Ni Kadek Putri Wulandari; Nyoman Mastiani Nadra; Ni Ketut Bagiastuti; Ni Nyoman Triyuni
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose : This study aims to analyze the application of green hotels in an effort to improve the service quality of front office staffs at Mercure Bali Legian and to identify indicators that need to be improved and maintained in the service quality of front office staffs at the hotel. Research methods : A questionnaire is distributed to respondents. The analytical technique is descriptive qualitative analysis to determine the application of green hotels at Mercure Bali Legian and quantitative analysis, namely importance performance analysis (IPA) is used to classify service quality indicators that need to be improved and maintained into a Cartesian diagram. Findings : Write only the main results and discussion in a few words. There is no discussion or explanation. Implications : There are five indicators that the front office staffs need to maintain the quality of service, namely the hotel lobby indicator is clean and smoke-free, supports the environmentally friendly concept during the check-in process by minimizing the use of paper, the staffs inform the hotel facilities including energy-saving facilities in the hotel, giving welcome drink using drinks from local products, and front office staffs providing information about the cashless program.
Implementation of Green Practice In Improving Service Quality At The Front Office Department At Mercure Bali Legian Ni Kadek Helen Kusuma Dewi; Nyoman Mastiani Nadra; I Ketut Suarja; Ni Nyoman Triyuni; I Ketut Astawa
International Journal of Travel, Hospitality and Events Vol. 2 No. 2 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i2.260

Abstract

Purpose: This study aims to determine the application of green practice in improving the service quality of the front office department at Mercure Bali Legian. Research methods: The data collection method was an observation, interviews, distributing questionnaires, and a literature study. The sampling technique was accidental sampling, with a total sample of 68 respondents and three informants. They collected data using online questionnaires distributed to respondents. Results and discussion: The application of green practice in improving the service quality of the front office department at Mercure Bali Legian has been maximally implemented, starting from the application of green action, green food, and green donation. Implication: The application of this green practice has a positive impact on improving the quality of service in the front office department, especially in helping work become more efficient and practical without using too many manual systems.   Keywords: Implementation, green practice, service quality, front office department, hotel.
New Strategy of Marketing Mix Model to Enhance Hotel Revenue Ni Luh Yuni Widyasari; Ni Nyoman Triyuni; I Nyoman Rajin Aryana
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

The purpose of this research is to determine the marketing strategy implementation and the most suitable marketing strategy that can be applied in increasing revenue at Wyndham Garden Kuta Beach Bali. The research data was collected through questionnaires, participation observation, interviews, and documentation and performed by qualitative descriptive analysis, Internal factors, External factors, IE matrix analysis, SWOT matrix, and QSPM. This research used a marketing mix of 12 Ps (internal-external). Wyndham Garden Kuta Beach Bali is in cell five of the Internal-External matrix with total weighting score of 2,92 on internal factors and a score of 2,96 on external factors. The position in cell five shows Wyndham Garden Kuta Beach Bali is in growth (concentration through horizontal integration) or stability (there is no change).
Marketing Strategies And Food And Beverage Sales At Vila Lumbung I Putu Dio Oscar Pramudia; Ni Putu Wiwiek Ary Susyarini; I Nyoman Mei Rejeki; Ni Nyoman Triyuni
Jurnal Sains Terapan Pariwisata Vol. 6 No. 3 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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Abstract

This study is to identify the strengths and weaknesses of internal factors, to identify opportunities and threats from external factors, and to assess the appropriate strategies to be applied at Vila Lumbung, Bali, Indonesia. Data collection methods used are participant observation, structured interviews, questionnaires and documentation. The analysis techniques used in this study are descriptive qualitative analysis, Internal Factor Analysis Summar (IFAS) Matrix, External Factor Analysis Summary (EFAS) Matrix, Internal-External Matrix (IE), SWOT analysis and Quantitative Strategic Planning Matrix (QSPM) analysis. There are internal and external factors that influence the marketing strategy to increase food and beverage sales which carried out by the sales marketing and F&B staff at the Vila Lumbung. Based on the results of IFAS matrix analysis, the main strength are strategic location and employee hospitality in providing services, while the main weaknesses is complete facilities to support marketing strategies to increase food and beverage sales. Based on the results of the EFAS matrix analysis, it is known that the main opportunity is the hospitality of the local people, while the main threat faced are consumer spending patterns and global economic conditions. The results of the IE Matrix research, show that the company was place in the Growth (Cell V) position. The SWOT analysis resulted in 9 alternative marketing strategies, from that 9 strategies obtained by 3 marketing strategies that were prioritized and were calculated through the QSPM Matrix, with a total TAS 347.50, 315.14, and 307.65.
Alternative Strategy to Increase Room Sales at Pramana Watu Kurung Budiasa, Kadek; Ernawati, Ni Made; Triyuni, Ni Nyoman
Jurnal Sains Terapan Pariwisata Vol. 9 No. 1 (2024): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v9i1.362

Abstract

Purpose: The Pramana Watu Kurung is a local chain hotel under Pramana Hotels & Resorts. The promotional strategy online as well as offline to increase room sales. Data shows to see the revenue growth from 2018 to 2019 however, it is fall in 2020 due to the pandemic Covid-19, there was massive cancellation and drop the revenue due to Bali was start to lock down in March 2020. This study is aim to know the strategy applied to increase Room Sales at Pramana Watu Kurung in facing competition and developing business growth and to find alternative strategy to increase room sales at Pramana Watu Kurung.Methods: This study is quantitative and qualitative with the questionnaire on the likert scale. Its method uses SWOT analysis on IFAS and EFAS.Implication: Second  strategies to maximize the strengths in order to eliminate threats which is apply dynamic pricing tobe competitive against the competition and focus on the current target market. Second strategy is to maximize the opportunities to eliminate the weaknesses by an attractive promotion including packages, email marketing and seasonal campaign to push room sales. 
Co-Authors A. Agung Putu Swabawa A. Agung Putu Swabawa A.A. Ketut Agung Cahyawan W Adryansyah Pakpahan Ayu Widya Wulandari Budi Susanto Desak Koming Sundari Dewa Made Suria Antara Gde Yudhie Adhitya Surya Pratama Gede Ginaya I Gde Agus Jaya Sadguna I Gede Mangku Setiawan I Gede Mudana I Gusti Agung Mas Krisna Komala I Gusti Agung Mas Krisna Komala Sari I Gusti Made Wendri I Gusti Putu Sutarma I Ketut Alit Widiana I Ketut Astawa I Ketut Astawa I Ketut Budarma I Ketut Dika I Ketut Suarja I Ketut Suarta I Ketut Suja I Ketut Sutama I Ketut Sutama I Nyoman Mei Rejeki I Nyoman Meirejeki I Nyoman Rajin Aryana I Nyoman Winia I Putu Bayu Andreawan I Putu Budiarta I Putu Budiarta I Putu Dio Oscar Pramudia I Putu Surya Anggana I Wayan Ade Nugraha I Wayan Basi Arjana I Wayan Basi Arjana Ida Ayu Elistyawati Ida Ayu Elistyawati Indah Utami Chaerunnisah Kadek Boby Mahardika Kadek Budiasa Kanah Kanah Linna Sagitarini Luh Putu Ayunita Kartini Made Ayu Krismasari Made Ruki Ni Gst Nym Suci Murni Ni Kadek Helen Kusuma Dewi Ni Kadek Putri Wulandari Ni Ketut Bagiastuti Ni Ketut Bagiastuti Ni Luh Ayu Kartika Yuniastari Sarja Ni Luh Eka Armoni Ni Luh Eka Armoni Ni Luh Linda Astri Rinsia Dewi Ni Luh Yuni Widyasari Ni Made Arisani Dewi Ni Made Diantari Ni Made Diantari Ni Made Ernawati Ni Made Ernawati, Ni Made Ni Made Mahayuni Ni Made Nitha Balistha Ni Made Nitha Balistha Ni Made Rai Sukmawati Ni Made Sudarmini Ni Made Visca Febrianti Ni Nyoman Sri Astuti Ni Putu Evi Yuli Cahyani Ni Putu Lianda Ayu Puspita Ni Putu Pande Dian Satya Dewi Ni Putu Wiwiek Ary Susyarini Ni Wayan Sunarti Ni Wayan Wahyu Astuti Nugraha, Putu Virgananta Nyoman Mastiani Nadra Nyoman Mastiani Nadra Pramanda Putra, Made Satria Prasetya Dewi, Ni Komang Ayu Putu Zara Chandika Devi Saputra, Kadek Vandy Darma Sari, I Gusti Agung Mas Krisna Komala Savitri Handayani Septevany, Elvira Subrata, Kadek Diana Agustini Putri Sylvine Pickel Chevalier Urmila, Ni Putu Wulan Diah Wahyuning Dyah Wahyuning Dyah Yadnya, Putu Ayu Indira Zainal Hasan Zainal Hasan