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All Journal International Journal of Applied Sciences in Tourism and Events Bhakti Persada Jurnal Aplikasi IPTEKS Journal of Applied Sciences in Travel and Hospitality Madaniya Journal of Management and Business Environment (JMBE) International Journal of Glocal Tourism International Journal of Travel, Hospitality and Events Journal of Applied Sciences in Travel and Hospitality International Journal of Green Tourism Research and Applications Jurnal Ilmiah Hospitality Management
I Ketut Suarja
Politeknik Negeri Bali
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PEMBERDAYAAN PETANI ASPARAGUS DESA PELAGA, KECAMATAN PETANG, KABUPATEN BADUNG, PROVINSI BALI I Ketut Suarja; Ida Ayu Elistyawati; Ni Ketut Bagiastuti
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 3 No 1 (2017): Nopember 2017
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (407.99 KB)

Abstract

Program Iptek bagi Masyarakat (IbM) asparagus di Desa Pelaga ini bertujuan untuk menjaga eksistensi petani asparagus di Desa Pelaga dan  mengusahakan  agar  terjadi sikronisasi yang saling menguntungkan antara kegiatan kelompok petani asparagus dan kegiatan pariwisata sehingga dapat meningkatkan pendapatan petani asparagus. Ada 50 orang pembudidaya asparagus di Desa Pelaga yang terbagi ke dalam delapan banjar. Pada program ini yang diambil hanya di Banjar Bukian yang beranggotakan 25 orang. Permasalahan yang mereka hadapi adalah keterbatasan petani dalam mengolah hasil panen untuk menjadi makanan yang bisa disajikan untuk wisatawan. Selain itu, petani asparagus juga tidak mampu memprediksi keadaan cuaca yang sangat ekstrim, seperti: hujan dan angin ribut.  Tidak hanya itu,  pendanaan juga menjadi masalah, mengingat biaya pembuatan rumah plastik cukup mahal. Masalah berikutnya adalah petani asparagus belum bisa memanfaatkan sektor pariwisata yang sangat berkembang sebagai sumber pendapatan dari budidaya asparagus, serta masalah pengolahan hasil panen yang lebih bervariasi. Untuk mengatasi masalah tersebut kami telah sepakat dengan petani yang terdapat di Banjar Bukian tersebut untuk memulai dengan: pengolahan pascapanen  sebagai pancingan, sehingga mereka bersemangat kembali menanam asparagus; bersama-sama membuat rumah plastik sebagai peneduh tanaman asparagus, sehingga hasil panen tidak banyak yang rusak; mengolah asparagus menjadi soup internasional dan pepes asparagus untuk dipasarkan kepada wisatawan yang berkunjung ke Desa Pelaga, sehingga ada oleh-oleh khas Desa Pelaga; membuat buku panduan pengembangan asparagus; pengelohan pascapanen; membuat  paket  wisata asparagus;  melatih  bahasa Inggris  dan  etika profesi serta membuat brosur, sehingga petani asparagus bisa saling menunjang dengan kegiatan pariwisata. Petani asparagus bisa mendapat manfaat dari pariwisata dan pariwisata juga mendapat manfaat dari petani asparagus. Dari kegiatan ini diharapkan pendapatan petani asparagus tidak hanya dari industri dan pengolahan yang dilakukan, tetapi juga dari sektor pariwisata.
Program Pengabdian Desa Mitra Desa Wisata Pelaga Menuju Terbentuknya Rantai Pasokan Pariwisata (Tourism Supply Chain) Indah Kusuma Dewi; I Ketut Suarja; I Gusti Agung Bagus Mataram; I Gusti Agung Istri Mas Pertiwi
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 6 No 2 (2020): November 2020
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/bp.v6i2.2002

Abstract

Keberhasilan desa wisata untuk mendatangkan wisatawan tergantung kepada jaringan distributor pariwisata seperti perusahaan transport, tour operator, dan travel agent yang dikenal sebagai rantai pasokan pariwisata (Tourism Supply Chain-TSC). Tujuan pengabdian kepada masyarakat ini adalah mewujudkan TSC di Desa Wisata Pelaga agar dapat mendatangkan wisatawan secara berkesinambungan melalui TSC. Pengabdian tahun 2020 adalah untuk mempersiapkan persyaratan utama desa wisata yaitu atraksi, amenities, dan akomodasi. Penelitian dilakukan dengan metode deskriptif kualitatif dengan cara wawancara, observasi dan dokumentasi. Data kemudian dianalisis dengan metode pattern matching. Hasil penelitian menyatakan bahwa khusus pada Desa Wisata Pelaga atraksi wisata (keindahan alam dan agrowisata) telah siap sebagai produk wisata, akan tetapi tidak ada akomodasi dan amenities. Terkait hal tersebut maka dua buah kamar di dua keluarga dijadikan percontohan homestay, pelatihan Bahasa Inggris dan kuliner diberikan kepada pemuda desa, serta pembuatan brosur, website dan papan penunjuk arah.
PENYAJIAN GREEN FOOD BAGI KELOMPOK SADAR WISATA DALAM MENUNJANG GREEN EVENT DI DESA PINGE I Putu Astawa; Made Suardani; I Ketut Suarja; I Wayan Pugra
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 5 No 1 (2019): Mei 2019
Publisher : P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (705.045 KB) | DOI: 10.31940/bp.v5i1.896

Abstract

Konsep green tourism menjadi perdebatan yang hangat saat ini, seiring dengan perkembangan pariwisata di dunia. Konsep ini mengedepankan keberlanjutan untuk kepentingan ekonomi, sosial budaya, dan lingkungan. Salah satu kegiatan pariwisata yang memakai landasan green adalah green event “CULTIC”. Ini merupakan sebuah paket tour yang mengajarkan budaya green berdasarkan budaya local baik bagi mahasiswa internasional maupun nasional. Desa Pinge salah satu desa wisata yang terletak di Kecamatan Marga Kabupaten Tabanan yang telah berkali-kali dijadikan tempat pelaksanaan CULTIC. Selama pelaksanaan, terdapat permasalahan dalam penyajian makanan yang berkonsep green untuk keperluan makan dan minum bagi peserta event. Makanan disajikan secara sederhana dan akibatnya makanan kurang menarik untuk menambah selera. Masalah lain adalah belum munculnya keunikan green food berdasarkan budaya Desa Pinge. Permasalahan ini dapat diatasi melalui pelatihan memasak dan menyajikan berdasarkan konsep green sesuai dengan budaya Desa Pinge. Kegiatan pelatihan melalui beberapa tahapan pertama melakukan identifikasi makanan tradisional dan bahan-bahan makanan dan minuman yang ada di Desa Pinge, kedua membuat menu, ketiga melakukan pelatihan memasak dan membuat minuman pembuka, keempat melakukan penataan penyajian makanan dan minuman, dan kelima melakukan testimoni kepada peserta event. Hasilnya makanan dan minuman tersaji dengan konsep green yang menggunakan bahan dari desa. Dua model sajian makanan dihasilkan yaitu Metegak dan Ketegak Agung. Para peserta event merasa senang dan puas terhadap makanan dan minuman yang disajikan. Dampak dari hasil ini bahwa pengelola pariwisata harus mempertahankan konsep penyajian makanan yang unik dan memiliki daya saing. Hasil ini juga memberikan kontribusi terhadap sustainable tourism melalui green food berbasis budaya di desa wisata. Kata kunci: green tourism, green event, green food, desa wisata pinge The concept of green tourism is becoming a hot debate nowadays along with the development of tourism in the world. This concept promotes sustainability for economic, social, cultural and environmental interests. One of the tourism activities that uses green concept is "CULTIC". This is a tour package that teaches green culture based on local culture for international and national students. Pinge Village is one of the tourist villages located in Marga sub-district which has been the place of CULTIC implementation for many times. There is a problem in the presentation of green concept foods for the purpose of eating and drinking for the participants of the event. The food is presented very simple, and consequently the food is less appealing to taste. Another problem is the uniqueness of green food based on Pinge Village culture has not emerged yet. This problem can be solved through cooking and presenting training based on green concept of Pinge Village culture. Training activities conducted through five stages: firstly is identifying traditional food and ingredients in Pinge Village, secondly is making menu, thirdly is doing cooking training and making drink opening, fourthly is doing the presentation of food and beverage, and fifthly is doing testimony to the participants of the event. The result is food and drink which were presented with the concept of green using materials from the village. Two food serving medallions are Metegak and Ketegak Agung. The event participants were happy and satisfied with the food and drinks served. The impact of these results is that tourism managers must maintain the concept of serving a unique and competitive food. It also contributes to sustainable tourism through cultural-based green food in tourist villages. Keywords: green tourism, green event, green food, pinge tourism village
Cleanliness, Health, Safety, and Environment Sustainability (CHSE) Implementation in Housekeeping Department Ni Kadek Anik Evryastuti; I Gusti Agung Mas Krisna Komala Sari; I Ketut Suarja; I Ketut Suja; Ni Made Sudarmini
International Journal of Travel, Hospitality and Events Vol. 1 No. 1 (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 | Full PDF (810.957 KB) | DOI: 10.56743/ijothe.v1i1.6

Abstract

ABSTRACT Purpose: This study was conducted to determine the application of SOP (standard operating procedures) in the Housekeeping Department before the Covid-19 pandemic and after being certified CHSE (cleanliness, health, safety, and environmental sustainability at the Renaissance Bali Uluwatu Resort & Spa Hotel, Bali, Indonesia. Research methods: The study uses a qualitative descriptive method using narrative analysis of data sources. The interviews and the informants are addressed were executive housekeepers, housekeeping supervisors, and housekeeping staff at the Renaissance Bali Uluwatu Resort & Spa Hotel. Results and discussion: There was a significant difference between the application of SOP in the Housekeeping Department (room attendant, public area attendant, and laundry station) before the covid-19 pandemic and after being certified CHSE at the Renaissance Bali Uluwatu Resort & Spa Hotel. Implication: There are significant differences in the application of SOP at the Renaissance Bali Uluwatu Resort & Spa Hotel after being certified CHSE in the room. Keywords: standard operating procedures, CHSE, housekeeping department.
Analysis of room attendant service quality in increasing customer satisfaction at Hotel Vila Lumbung Ni Kadek Ulan Prasiska Yanti; I Gusti Made Wendri; I Ketut Suarja; Ida Ayu Elistyawati
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 | Full PDF (251.836 KB) | DOI: 10.31940/jasth.v5i1.20-29

Abstract

This study discusses the analysis of the service quality of room attendants in increasing customer satisfaction at Hotel Vila Lumbung. The purpose of this study is to determine the level of guests’ satisfaction with the services provided by the room attendant and determine the service indicators that need to be improved and maintained by the room attendant at this hotel. The sample is 80 respondents. This study uses a sampling technique that is incidental random sampling. The analysis technique used is SERVQUAL analysis (Service Quality) and Importance Performance Analysis (IPA). The result shows there are sixteen indicators found in the five dimensions of the service quality that show the room attendants’ performance are already categorized as excellent in terms of such dimensions as tangibility, reliability, assurance, and empathy. This indicates that there is only one dimension which service is still need to improve and maintain to make customer satisfied, namely the responsiveness dimension found in quadrant A in IPA.
WILLINGNESS TO PAY STUDY PADA KAWASAN KONSERVASI PERAIRAN PULAU KON KABUPATEN SERAM BAGIAN TIMUR AMBON Sri Astuti; Anak Agung Putu Swabawa; I Ketut Suarja
Jurnal Ilmiah Hospitality Management Vol 4 No 1 (2013)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.913 KB) | DOI: 10.22334/jihm.v4i1.95

Abstract

This research is taken at the district of Gorom Island east Seram in scheme to find out willingness to pay from tourists that visiting maritime tourism in the water Kon island. This research is taken to begin  January antil April 2013. Interview method, documentation, and library study are used in collecting data,  the  result of research will be analyzed by using mean approach that is  quantitative analysis method, beside it used descriptive comparative analysis method that is qualitative analysis method.The result of the analysis, that willingness to pay per-coming is amount Rp. 51.500 and per-year for domestic tourist is amount Rp. 152.667, while for foreign tourist is amount Rp. 248.333. The payment system ought be applied at the area of water Kon island is pe-year system.
Pengolahan Sisa Asparagus Menjadi Keripik dan Pemasaran Produk Pada Koperasi Tani Mertanadi di Desa Pelaga Kabupaten Badung Putu Adi Suprapto; Ni Luh Ayu Kartika Yuniastari Sarja; I Made Anom Adiaksa; I Ketut Suarja
Madaniya Vol. 3 No. 4 (2022)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.316

Abstract

Asparagus merupakan salah satu tanaman yang bernilai ekonomi sangat tinggi dan sangat baik untuk dikonsumsi karena memiliki berbagai manfaat bagi kesehatan. Asparagus pada umumnya dapat diolah menjadi seperti steak, sayur, dan soup. Mitra dalam kegiatan ini adalah Koperasi Kelompok Tani Mertanadi. Letak Koperasi Tani Mertanadi berada di Banjar Bukian, Desa Pelaga, Kecamatan Petang, Kabupaten Badung, yang berjarak sekitar 45 km dari lokasi pengusul. Landasan dalam pengembangan asparagus di Desa Pelaga sendiri adalah melalui pendekatan One Village One Product (OVOP) yang bermuara pada koperasi. Perkembangan koperasi yang didirikan pada Tahun 2010 ini sangat didukung dengan status Pulau Bali sebagai tempat pariwisata yang dikunjungi wisatawan mancanegara. Mitra kegiatan ini menyalurkan produk tani asparagus mereka ke berbagai restoran, hotel dan jasa akomodasi pariwisata lainnya di seluruh Pulau Bali. Pada saat ini, dampak yang dirasakan dengan adanya pandemi COVID-19 yaitu terjadi penurunan pesanan ataupun penjualan asparagus sebanyak kurang lebih 80%. Lebih lanjut, permasalahan lanjutan yang terjadi berupa banyaknya stok asparagus yang terbuang setelah proses sortir. Berdasarkan permasalahan yang dihadapi dilakukan beberapa kegiatan yang difokuskan pada aspek produksi dan pemasaran dari produk Mitra. Kegiatan dimulai dengan identifikasi kebutuhan mitra, perancangan kegiatan yang akan dilakukan, pembuatan media pemasaran berbasis digital, pemberian bantuan alat produksi pengolahan asparagus yang tidak terjual, pendampingan dalam pengolahan sisa asparagus sehingga menjadi produk baru, pendampingan pengemasan produk hasil olahan asparagus, pendampingan atau pelatihan penggunaan media pemasaran online serta diakhiri dengan evaluasi kegiatan. Indikator capaiannya adalah terciptanya 2 produk baru hasil olahan sisa asparagus yang tidak terjual berupa keripik, peningkatan pasar produk sebanyak 50% dan peningkatan penjualan sebanyak 50%, 4 orang karyawan Koperasi Tani Mertanadi dapat melakukan pemasaran produk secara online, mitra mempunyai account media sosial, marketplace dan website ecommerce.
Marketing Mix Implementation to Increase Meeting Room Sales at The Jayakarta Lombok Beach Resort & Spa Ari Asih Purnamawati Dewi; I Putu Astawa; I Ketut Suarja; Luh Eka Armoni; Made Sudiarta; Ni Nyoman Sri Astuti
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.v1i3.176

Abstract

Purpose: This research aims to determine the implementation of the marketing to the sales of meeting room in The Jayakarta Lombok Beach Resort & Spa. The problem outlined in this research is what strategy to do by the sales & marketing in increasing meeting room sales at The Jayakarta Lombok Beach Resort & Spa. Research methods: This research was conducted on the sales & marketing parties that is sales & marketing managers and sales executives at The Jayakarta Lombok Beach Resort & Spa. Analysis of the data used a qualitative descriptive analysis that elaborates information from the interviews and links with theories that support the discussion related to the marketing mix conducted by The Jayakarta Lombok Beach Resort & Spa. Results and discussion: The results obtained are the marketing mix strategy carried out at The Jayakarta Lombok Beach Resort & Spa, especially in the meeting section, which is quite good, but has a lack of promotion. The strategy implemented to increase sales are also quite effective. Implication: The development that can be done is to increase online and offline promotions and also keep communication between the sales team and consumers. Keywords: hotel, room sales, meeting room, marketing mix.
Implemention of Tri Hita Karana to increase room occupancy at Hilton Bali Resort Dewa Ayu Indra Dewi; I Ketut Suarja; I Gusti Putu Sutarma; I Putu Krisna Arta Widana
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.v4i2.99-107

Abstract

This study aimed to determine the effect of implementation of Balinese cultural value named Tri Hita Karana in increasing room occupancy at Hilton Bali Resort located in Nusa Dua, Bali. Data collection technique used were by questionnaire, interview, and document study and data analysis method were mixed (quantitative and qualitative) methods, with a concurrent mixed method strategy, especially the concurrent triangulation. The results of this study indicate that Tri Hita Karana in this hotel has a 16.6% effect on increasing room occupancy. It means Tri Hita Karana has a positive and significant effect on increasing the room occupancy.
Awareness of FO Employees on Environmental Management System (EMS) at Hotel Le Meridien Bali Jimbaran Ni Luh Evi Cahyani Putri; I Ketut Suarja; Ni Ketut Bagiastuti; Elvira Septevany
Journal of Management and Business Environment (JMBE) Vol 4, No 2: January 2023
Publisher : Soegijapranata Catholic University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24167/jmbe.v4i2.5035

Abstract

This study aims to know the implementation of the environmental management system (EMS) and determine the relationship of awareness of EMS and imlementation of EMS of the front office department at Hotel Le Meridien Bali Jimbaran. The data collection methods of this research were observation and questionnaire. The sampling technique in used was the saturated sampling technique with a total sample of 35 respondents. Data was collected using online questionnaires distributed to the respondents using QR barcodes. The questionnaire data were processed with the help of SPSS 25 software for windows. The data analysis technique uses frequency, mean, and standard deviation. In addition, correlation analysis technique was used to determine how far the front office employee awareness relates to EMS implementation. The results show that implementing EMS in the front office department was maximal. The correlation analysis results in employee awareness and the implementation of EMS in the front office department is moderate. The need to improve awareness of the front office department is thus considerably important
Co-Authors Ari Asih Purnamawati Dewi Ari Asih Purnamawati Dewi Budi Susanto Cokorda Istri Sri Widhari Denok Lestari Dewa Ayu Indra Dewi Dewa Made Suria Antara Elvira Septevany I Gde Agus Jaya Sadguna I Gede Eka Suryawan I Gede Eka Suryawan I Gusti Agung Bagus Mataram I Gusti Agung Istri Mas Pertiwi I Gusti Agung Mas Krisna Komala Sari I Gusti Agung Mas Krisna Komala Sari I Gusti Agus Mas Krisna Komala Sari I Gusti Made Wendri I Gusti Putu Sutarma I Ketut Astawa I Ketut Astawa I Ketut Suarta I Ketut Suja I Ketut Suja I Ketut Sutama I Made Anom Adiaksa I Made Sumartana I Putu Astawa I Putu Budiarta I Putu Gde Jayendra Praditya I Putu Krisna Arta Widana I Wayan Basi Arjana I Wayan Deny Pranayasa I Wayan Jendra I Wayan Pugra I Wayan Pugra Ida Ayu Dwi Gangga Laraswati Ida Ayu Elistyawati Kadek Boby Mahardika Luh Eka Armoni Made Suardani Made Sudiarta Made Sudiarta Made Sudiarta Nararya Narottama Ni Gusti Nyoman Suci Murni Ni Gusti Nyoman Suci Murni Ni Kadek Anik Evryastuti Ni Kadek Anik Evryastuti Ni Kadek Cita Sari Ni Kadek Helen Kusuma Dewi Ni Kadek Ulan Prasiska Yanti Ni Ketut Bagiastuti Ni Ketut Bagiastuti Ni Ketut Bagiastuti Ni Luh Ayu Kartika Yuniastari Sarja Ni Luh Eka Armoni Ni Luh Evi Cahyani Putri Ni Made Ernawati Ni Made Sudarmini Ni Made Sudarmini Ni Made Wulan Dwi Artini Ni Nyoman Sri Astuti Ni Nyoman Triyuni Ni Putu Dian Prabawati Devi Ni Putu Nadira Pebriyanti Ni Putu Somawati Ni Putu Wiwiek Ary Susyarini Ni Wayan Trisnayanti Nyoman Indah Kusuma Dewi Nyoman Mastiani Nadra Nyoman Mastiani Nadra Nyoman Winia Putu Adi Suprapto Putu Astawa Swabawa, Anak Agung Putu