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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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The Implementation of Zero Waste Concepts in Operational Six Senses Uluwatu, Bali Urmila, Ni Putu Wulan Diah; Astuti, Ni Nyoman Sri; Triyuni, Ni Nyoman
Journal of Business on Hospitality and Tourism Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.380

Abstract

Waste generation in Bali has increased, it is because the waste generated is not managed properly. The impacts of this phenomenon affected climate change, such as loss of biodiversity, climate, growth of water and soil, pollution, deforestation, and waste of re-sources and materials from productive uses. The purpose of this study is to determine the implementation of the zero waste concepts in Six Senses Uluwatu, Bali. This study uses a qualitative descriptive method, conducted based on four scopes of application of the zero waste concepts; management, economic, organizational, and regulatory policy. Researchers use participatory observation, interviews, and documentation for the same data source simultaneously. This research uses the triangulation method which also tests the credibility of the data. The results of this study indicate that the implementation of zero waste concepts has reached 78 percent in accordance with company guidelines owned by Six Senses Uluwatu, Bali. The improvement of storage & separations indicators, recycle & disposal indicator, and human resources indicators on maintaining the provision of training program to the staffs are needed to carried out the waste management inside the resort. Action plans are needed to increase the percentage of zero waste concept implementation in operational at Six Senses Uluwatu, Bali which can be improved on compliance & monitoring indicators.
Green Practice Leading to Green Hotel at Clay Craft Restaurant, Renaissance Bali Uluwatu Resort & Spa Saputra, Kadek Vandy Darma; Sari, I Gusti Agung Mas Krisna Komala; Triyuni, Ni Nyoman
Journal of Business on Hospitality and Tourism Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (272.403 KB) | DOI: 10.22334/jbhost.v8i2.383

Abstract

Implementing green hotel is very important to protect environment. One of each department that implements green practice in this hotel is the beverage & food department, However, in practice, Clay Craft Restaurant has not been maximized in the application of green practice regarding green practice. The research work was conducted to analyses the implementation of green practice at Clay Craft Restaurant and green practice lead to green hotel at Renaissance Bali Uluwatu Resort & Spa. The variables used are green practice and green hotel. The total key persons are five. Data collection method used are interview, documentation, questionnaires. Data analysis technique used are descriptive qualitative and descriptive statistics. The implementation of green practice has a percentage value of 79,17 percent. Consist of, Green Food (100,00 percent), Green Action (87,50 percent), andGreen Donation (50,00 percent). Green Practice lead to the Green Hotel show an percentage value of 79,22 percent.Clay Craft Restaurant should improve the implementation of Green Practice to all indicators, especially the green donationand green action.
Green Human Resources Management in Supporting Environmental Performance at Six Senses Uluwatu, Bali Yadnya, Putu Ayu Indira; Triyuni, Ni Nyoman; Sari, I Gusti Agung Mas Krisna Komala; Sadguna, I Gde Agus Jaya
Journal of Business on Hospitality and Tourism Vol 9, No 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.427

Abstract

As a hotel that carries the concept of sustainability, it is very important to Six Senses Uluwatu, Bali to understand how green human resources management affects employees' environmentally friendly behavior, which in turn affects the company's environmental performance. Until now, the implementation of green human resources management has not been fully implemented at Six Senses Uluwatu, Bali, because there are still several things that hinder it. This research aims to analyze the implementation of green human resources management and to find out how green human resources management can support the environmental performance at Six Senses Uluwatu, Bali. This research uses a qualitative approach with data analysis techniques Miles and Huberman model, which consists of data reduction, data display, and conclusion drawing/verification. The implementation of Green Human Resources Management at Six Senses Uluwatu, Bali has been running at 75% so far. In addition, practices that have not been implemented are currently in the planning stage to be implemented in the future. Although it is not perfect, there is already a process in implementing green human resources management which is always reviewed and improved.
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.
The Effectiveness of Travel Agent Contracts in Increasing The Number of Booking at The Café - International Buffet Restaurant Ni Made Mahayuni; Ni Nyoman Triyuni; I Ketut Astawa; I Putu Budiarta
International Journal of Travel, Hospitality and Events Vol. 2 No. 3 (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.v2i3.299

Abstract

Purpose: Travel and leisure demand reach a considerable number through tourism development. In accommodating travel and leisure needs, the solution was found by using a third party to arrange the itinerary. This is how travel agent existence could be used as a marketing strategy. This trick also done by The Café - International Buffet Restaurant. This research was conducted to analyze the implementation of travel agent contracts in increasing the number of bookings and identify the most effective travel agent contracts in advancing the number of bookings. Research methods: Regarding finding the result, this research used the quantitative technique by applying the effectiveness formula and categorizing the result with the effectiveness level. The result is performed using tables, numbers, percentages, and charts processed by Microsoft Excel. In describing the explanatory, it uses descriptive analysis, which uses quantitative techniques to interpret the meaning of the result. The results will be solved as information on the problem formulation, conclusion, and suggestion. Results and discussion: The implementation of travel agent contract Chinese market and travel agent contracts in the non-Chinese market are the objects of this research. Implication: Based on the analysis, the travel agent contract in the non-Chinese market is more effective in increasing the number of restaurant bookings regarding its contribution exceeding the target that must be achieved. Keywords: Effectiveness, travel agent contract, restaurant booking
The Application of Multitasking For Maximizing Staff Effectiveness During The Covid-19 Era at Most Blue Bali Resort Gde Yudhie Adhitya Surya Pratama; Ni Nyoman Triyuni; I Wayan Basi Arjana; Made Ruki; Ni Wayan Wahyu Astuti
International Journal of Travel, Hospitality and Events Vol. 2 No. 3 (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.v2i3.302

Abstract

Purpose: This research was conducted to examine the effect of multitasking on quality performance for maximizing staff effectiveness during the Covid-19 era at Most Blue Bali Resort. Research methods: The sample used in this study amounted to 30 respondents—the sampling method used simple sampling. The data analysis method used is a quantitative analysis using validity and reliability tests, classical assumption test, F test, coefficient of determination, t-test, and multiple regression analysis. Results and discussion: Using the multiple regression method, it can be concluded that the amount of multitasking variable has a positive and significant effect on customer satisfaction with a significance value (P value) of 0.0030<0.05. Age has a positive but insignificant effect on customer satisfaction with a significance value (P value) of 0.727>0.05. The method of task completion has a positive but insignificant impact on customer satisfaction with a significance value (P value) of 0.080>0.05. The position has a positive but insignificant effect on customer satisfaction with a significance value (P value) of 0.383>0.05. Simultaneously, the amount of multitasking, age, method of task completion, and position has a significant effect on customer satisfaction with an F count of 11.217 with a significance figure (P value) of 0.000<0.05. Implication: The resulting coefficient of determination is 0.58, which means that 58 percent of changes in the quality performance variable are explained by the amount of multitasking, age, method of task completion, and position together, while the remaining 52 percent is explained by other variables not included in this research. Keywords: multitask, quality performance, influence, application.
Praktik Terbaik Dalam Memperluas Pengetahuan Wisatawan tentang Budaya Puspita, Ni Putu Lianda Ayu; Pramanda Putra, Made Satria; Nugraha, Putu Virgananta; Triyuni, Ni Nyoman; Prasetya Dewi, Ni Komang Ayu
MALLOMO: Journal of Community Service Vol 4 No 1 (2023): Desember-Mei
Publisher : Universitas Muhammadiyah Sidenreng Rappang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55678/mallomo.v4i1.1219

Abstract

Abstract. Penelitian ini bertujuan untuk mengetahui faktor yang mempengaruhi wisatawan melukat di Pura Tirta Empul. Penelitian ini dilakukan di Pura Tirta Empul yang merupakan sebuah pura yang terletak di Desa Manukaya, Kecamatan Tampaksiring, Kabupaten Gianyar, Provinsi Bali. Dalam penelitian ini, teknik pengumpulan data dilakukan dengan observasi, wawancara, dokumentasi dan studi pustaka. Penelitian ini menggunakan paradigma interpretive social science dengan metode kualitatif. Hasil penelitian ini menunjukkan Faktor-faktor yang mempengaruhi wisatawan melukat di Pura Tirta Empul adalah faktor keagamaan yang menekankan pentingnya pembersihan spiritual dan keseimbangan, ritual melukat dianggap sebagai cara untuk mencapai kedamaian batin dan meningkatkan kualitas spiritual, memohon kesembuhan dan kesehatan, untuk membersihkan dosa-dosa, serta faktor budaya dan tradisi yang mewajibkan masyarakat melakukan melukat di hari-hari tertentu, faktor dukungan dari orang-orang serta faktor lingkungan alam yang bersih dan asri sehingga minat melaksanakan penglukatan serta berwisata semakin meningkat. Dalam menambah pengetahuan wisatwan yang melukat maka pemandu wisata lokal memberikan pemahaman tentang makna melukat, proses melukat di pura Tirta empul dan menerangkan makna canang sari. Dari kegiatan ini dapat disarankan bahwa sebaiknya dilakuakan pengelolaan yang lebih mengedapankan pelayanan wisatawan dalammelakukan penyucian diri.
Green Practice Leading to Green Hotel at Clay Craft Restaurant, Renaissance Bali Uluwatu Resort & Spa Saputra, Kadek Vandy Darma; Sari, I Gusti Agung Mas Krisna Komala; Triyuni, Ni Nyoman
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.383

Abstract

Implementing green hotel is very important to protect environment. One of each department that implements green practice in this hotel is the beverage & food department, However, in practice, Clay Craft Restaurant has not been maximized in the application of green practice regarding green practice. The research work was conducted to analyses the implementation of green practice at Clay Craft Restaurant and green practice lead to green hotel at Renaissance Bali Uluwatu Resort & Spa. The variables used are green practice and green hotel. The total key persons are five. Data collection method used are interview, documentation, questionnaires. Data analysis technique used are descriptive qualitative and descriptive statistics. The implementation of green practice has a percentage value of 79,17 percent. Consist of, Green Food (100,00 percent), Green Action (87,50 percent), andGreen Donation (50,00 percent). Green Practice lead to the Green Hotel show an percentage value of 79,22 percent.Clay Craft Restaurant should improve the implementation of Green Practice to all indicators, especially the green donationand green action.
Green Human Resources Management in Supporting Environmental Performance at Six Senses Uluwatu, Bali Yadnya, Putu Ayu Indira; Triyuni, Ni Nyoman; Sari, I Gusti Agung Mas Krisna Komala; Sadguna, I Gde Agus Jaya
Journal of Business on Hospitality and Tourism Vol. 9 No. 1 (2023): June 2023
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v9i1.427

Abstract

As a hotel that carries the concept of sustainability, it is very important to Six Senses Uluwatu, Bali to understand how green human resources management affects employees' environmentally friendly behavior, which in turn affects the company's environmental performance. Until now, the implementation of green human resources management has not been fully implemented at Six Senses Uluwatu, Bali, because there are still several things that hinder it. This research aims to analyze the implementation of green human resources management and to find out how green human resources management can support the environmental performance at Six Senses Uluwatu, Bali. This research uses a qualitative approach with data analysis techniques Miles and Huberman model, which consists of data reduction, data display, and conclusion drawing/verification. The implementation of Green Human Resources Management at Six Senses Uluwatu, Bali has been running at 75% so far. In addition, practices that have not been implemented are currently in the planning stage to be implemented in the future. Although it is not perfect, there is already a process in implementing green human resources management which is always reviewed and improved.
The Implementation of Zero Waste Concepts in Operational Six Senses Uluwatu, Bali Urmila, Ni Putu Wulan Diah; Astuti, Ni Nyoman Sri; Triyuni, Ni Nyoman
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.380

Abstract

Waste generation in Bali has increased, it is because the waste generated is not managed properly. The impacts of this phenomenon affected climate change, such as loss of biodiversity, climate, growth of water and soil, pollution, deforestation, and waste of re-sources and materials from productive uses. The purpose of this study is to determine the implementation of the zero waste concepts in Six Senses Uluwatu, Bali. This study uses a qualitative descriptive method, conducted based on four scopes of application of the zero waste concepts; management, economic, organizational, and regulatory policy. Researchers use participatory observation, interviews, and documentation for the same data source simultaneously. This research uses the triangulation method which also tests the credibility of the data. The results of this study indicate that the implementation of zero waste concepts has reached 78 percent in accordance with company guidelines owned by Six Senses Uluwatu, Bali. The improvement of storage & separations indicators, recycle & disposal indicator, and human resources indicators on maintaining the provision of training program to the staffs are needed to carried out the waste management inside the resort. Action plans are needed to increase the percentage of zero waste concept implementation in operational at Six Senses Uluwatu, Bali which can be improved on compliance & monitoring indicators.
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