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All Journal Jurnal Bisnis dan Kewirausahaan SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] International Journal of Glocal Tourism International Journal of Travel, Hospitality and Events Journal of Applied Sciences in Travel and Hospitality Jurnal Penelitian Pendidikan Indonesia
Ni Made Sudarmini
Politeknik Negeri Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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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

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

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.
Generasi milenial dan pengembangan museum Geopark Batur pada era adaptasi kebiasaan baru pandemi Covid-19 Ni Putu Somawati; Gede Ginaya; Ni Putu Wiwiek Ary Susyarini; Ni Made Sudarmini
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 8, No 4 (2022): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020221718

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Behind the COVID-19 pandemic that has hit the whole world, there are blessings in disguises. One of them is millennial students can utilize the museum as a means of developing values of their characters. The purpose of this study is to examine the contribution of millennials to the development of Batur Geopark Museum. By applying a qualitative research method, the primary data were collected through observations and interviews. Secondary data was obtained from relevant authorities, news, and literature reviews. The results of the study explain the mutual benefits between students and the Batur Geopark Museum. For millennial students, they benefit in the form of visual references and experiences of past historical events. On the other hand, the Batur Geopark Museum get leverage from the millenials’ visits through on the job training (OJT) programs and student industrial visits. This will be followed by information exchange, social media activities and enhanced electronic word-of-mouth (EWOM).
Human resources efforts to improve employee performance at JW Marriott Surabaya Shenia Dwi Virdanty; Nyoman Mastiani Nadra; Ni Made Sudarmini; Ni Wayan Wahyu Astuti; Ni Made Rai Erawati
Journal of Applied Sciences in Travel and Hospitality Vol. 5 No. 1 (2022): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v5i1.10-19

Abstract

Human resources are the first elements of an organization. This study aims to find out and analyze the efforts made by the human resource (HR) department in improving the employee performance of JW Marriott Surabaya. This research was conducted to Human Resources, they are Assistant HR and Training Manager and Human Resources Coordinator took using Purposive Sampling technique, which is considered to know the efforts to improve employees’ performance. Data collection techniques by using observation, interviews, documentation, and studies literature. Data analysis in this study uses a qualitative method with technical triangulation analysis. The results showed that performance improvement efforts began with, employee placement, training and development, discipline in employee attendance, and the provision of salaries and compensation to employees but the need for supervision, multiplying variants of methods in training, and acting decisively to employees who are less disciplined to existing regulations.
Co-Authors Cokorda Istri Sri Widhari Gede Ginaya Gede Ginaya Gede Ginaya I Gde Agus Jaya Sadguna I Gede Arimbawa I Gede Mudana I Gusti Agung Mas Krisna Komala Sari I Gusti Made Wendri I Gusti Putu Sutarma I Ketut Suarja I Ketut Suja I Ketut Sutama I Nyoman Rajin Aryana I Putu Sudana Sunario Adi Putra Ida Ayu Kade Werdika Damayanti IG Fajar Pranadi Sudhana Linna Sagitarini Made Sudiarta Made Windy Septariani Ni Kadek Anik Evryastuti Ni Kadek Jumiati Parwati Ni Made Ernawati Ni Made Rai Erawati Ni Made Rai Sukmawati Ni Made Wulan Dwi Artini Ni Nyoman Triyuni Ni Putu Pande Dian Satya Dewi Ni Putu Somawati Ni Putu Wiwiek Ary Susyarini Ni Wayan Sukartini Ni Wayan Wahyu Astuti Nyoman Indah Kusuma Dewi Nyoman Mastiani Nadra Putu Radharani Paramitha Sai Ishvari Shenia Dwi Virdanty