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All Journal Bhakti Persada Jurnal Aplikasi IPTEKS Journal of Applied Sciences in Travel and Hospitality 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
Ni Ketut Bagiastuti
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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Menu Engineering on Main Course to Increase Sales Ni Kadek Ayu Saraswati; Ni Ketut Bagiastuti; Ida Ayu Elistyawati; Made Sudiarta
International Journal of Glocal Tourism Vol. 1 No. 1 (2020): International Journal of Glocal Tourism - September 2020
Publisher : Catuspata Press

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Abstract

Purpose: This research is to determine the level of popularity and the level of contribution margins on the main course menu and strategies that can be done to increase food sales at a restaurant of a big hotel located in Kuta, Bali, Indonesia. Research methods: The method used in this research is observation, interviews, literature study, and documentation. The data analysis technique used is the menu engineering analysis technique. Findings: Among 18 main course menus, 3 or 16.7% is categorized into the high popularity level and 15 or 83.3% into the low popularity level. Fourteen menus or 77.8% have a high contribution margin level is and the menu that has a low contribution margin level is 4 menus or 22.2%. There are 3 menus or 16.7% in the plowhorse category, as many as 14 menus or 77.8% into the puzzle category, and there are 1 menu or 5% into the dog category. Implication: Strategies to increase food sales are by maintaining the menu, maintaining quality and increasing food prices, promoting the menu, and considering deleting the menu or replacing it with a new menu.
ANALYSIS OF THE RECEPTIONIST SERVICE QUALITY ON GUEST SATISFACTION AT HARPER KUTA HOTEL Anak Agung Kompiang Trijaya Putra; Ni Nyoman Sri Astuti; Ni Ketut Bagiastuti
Journal of Applied Sciences in Travel and Hospitality Vol 3 No 1 (2020): JASTH : Journal of Applied Sciences in Travel and Hospitality
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (488.272 KB) | DOI: 10.31940/jasth.v3i1.1807

Abstract

This research is based on the importance of the role of the receptionist as a brand image of a hotel in terms of first impressions and final impressions for guests who stay overnight. Services provided to guests are expected to be able to meet expectations or even exceed them. This research is intended to measure and analyze the quality of receptionist services to guest satisfaction at Harper Kuta Hotel, using servqual method to check the gap both partially, simultaneously. By using servqual which is used as 16 indicators X, against the Overall of Guest Satisfaction, Customer Loyalty. The average expectation of respondents is 3.60 while the average perception is 3.52. Respondents were determined by random sampling method and with the method of determining the number of samples using the Slovin method, the number of respondents was 99 respondents. The data analysis technique used is validity test, reliability test, servqual method and data processing using SPSS 25 software to analyze multiple linear regression. Based on the results of data processing obtained 3 positive indicators, namely the infrastructure supporting the receptionist is adequate, the receptionist provides services professionally, the receptionist provides general information correctly and updates. While other variables produce negative gaps that have an adverse effect.
WORKLOAD ANALYSIS OF BANQUET DAILY WORKER ON SMARTFREN ANNUAL DISTRIBUTOR CONFERENCE 2018 Ni Wayan Sunarti; Ni Ketut Bagiastuti; Ni Nyoman Triyuni
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

The Westin Resort Nusa Dua Bali is one of the hotels that often hold conferences. Usually the arrangements of conference handled by Banquet Department. One of conference that has been held is Smartfren Annual Distributor Conference 2018. The holding of this conference makes the workload of Banquet Department increases, while the employee owned only 17 people. So hiring daily worker becomes the best choice. To determine total of banquet daily worker , the data analysis technique used is the workload analysis. Using this data analysis technique got result of calculation of work load analysis based on hotel provisions required daily worker 24 people. However, the results of the analysis calculations obtained based on the reality experienced is different, daily worker banquet is 30 people. Looking at the two calculations there is a difference, this because due to lack of knowledge of the daily worker, the absence of calculations for daily worker needs and the demand for daily worker is always abrupt. The existence of this study, is expected in determining total of daily worker needs to be more effective.
Pengembangan Potensi Desa Beraban Sebagai Objek dan Daya Tarik Wisata di Kecamatan Selemadeg Timur, Kabupaten Tabanan Ni Nyoman Sri Astuti; Ni Nyoman Triyuni; Ni Ketut Bagiastuti; Ida Ayu Elistyawati
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.v6i2.2079

Abstract

Desa Beraban Kecamatan Selemadeg Timur, Kabupaten Tabanan memiliki berbagai potensi yang layak untuk dikembangkan sebagai daya Tarik wisata. Tujuan yang ingin dicapai dalam program pengembangan desa mitra ini adalah memberikan solusi permasalahan masyarakat desa yang akan mengembangkan pariwisata. Analisis menggunakan analisis deskirptif dan SWOT analisis dengan matriks IE mengetahui alternatif pengembangan kegiatan kelompok pemandu wisata berupa pelatihan kepemanduan wisata, penyusunan paket wisata dan Bahasa Inggris. Hasil uji coba menunjukkan bahwa kepemandauan wisata mendapat nilai baik yaitu dengan nilai 78. Pelatihan memasak bahan lokal sangat bermanfaat bagi kelompok culinary karena selama masa pandemi Covid-19 tidak ada kegiatan wisata, maka kelompok ini memanfaatkan hasil pelatihannya dengan menangani kegiatan memasak pada event-event tradisional seperti pesta pernikahan atau upacara potong gigi dan kegiatan lainnya. Posisi Desa Beraban pada Matrik IE berada pada Sel V yang artinya Desa Beraban dalam posisi tumbuh dan berkembang. Alternatif potensi yang dikembangkan sebagai daya tarik wisata adalah sungai Yeh Hoo sebagai daya tarik wisata air di Kabupaten Tabanan.
Digital marketing strategy through mobile application to increase room sales At Ibis Styles Bali Legian Hotel I Gusti Ayu Suci Nurtirtawaty; Ni Gst Nym Suci Murni; Ni Ketut Bagiastuti; Made Ruki
Journal of Applied Sciences in Travel and Hospitality Vol. 4 No. 2 (2021): 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 (286.493 KB) | DOI: 10.31940/jasth.v4i2.93-100

Abstract

This study aims to identify the market segment of Ibis Styles Bali Legian Hotel and to find out the digital marketing strategy through the mobile application in increasing room sales. This study used descriptive qualitative research methods and used primary data through interviews, observations, documentation and questionnaires. The results showed that the market segments at Ibis Styles Bali Legian were mostly FIT (Free Independence Travelers) from the Distribution and inbound segments, and the majority of tourists from Australia. The digital marketing strategy through the mobile application in increasing room sales were through promotion of products and services for brand awareness, strengthening online reputation and traffic growth, through social media, online banners on the landing page, optimization of SEO, SEM and keywords to facilitate searches/browses, collaborate with influencers and travel bloggers as well as provide extra benefits in transactions made through mobile applications. With this strategy, impacting the reservations via mobile applications is dominating the market segment by 85% of the total market and increase the sales from year to year.
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
The Implementation of CHSE in Front Office Departement at The Apurva Kempinski Bali I Gede Eka Suryawan; Ni Ketut Bagiastuti; I Ketut Suarja; Made Sudiarta
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (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.v2i1.233

Abstract

Purpose: This study aims to determine the model and impact of the implementation of CHSE at The Apurva Kempinski Bali, especially in the front office department. Research methods: The study uses qualitative techniques with 5 approach models. The types of data used in this research are qualitative and quantitative. The method of data collection in this research is carried out by several stages, namely observation, interview, documentation, and literature research. Results and discussion: The results of the study are the front office department at The Apurva Kempinski has 3 models of implementations CHSE. The 3 model CHSE implementation are model implementation provided by hotel, model implementation done by hotel guest, and model implementation done by cast and crew front office departement. Implication: The implementation of CHSE at The Apurva Kempinski Bali received positive comments from guests. Keywords:: protocol of healty, CHSE, front Office, Covid-19.
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.
Food and Beverage Service Standards at Capella Ubud during the Covid-19 Pandemic I Made Bayu Kusuma; I Gusti Agung Mas Krisna Komala Sari; Ni Ketut Bagiastuti; I Ketut Suja
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: The purpose of this study is to determine the application of service standards for food and beverage service by employees at the Capella Ubud, Bali, Indonesia, during the Covid-19 pandemic. Research methods: This study uses descriptive analysis methods and descriptive statistics using guest comments. The data obtained by finding the average value of the results of guest comments with 3 indicators namely location, service, and cleanliness so that data presentation can be carried out to draw conclusions. Findings: The results of this study indicate that the location, service, and cleanliness indicators get guest satisfaction with an average 4-star gain of 151.16 with the highest score on cleanliness and an average 5-star score of 148.84 with the highest score on service. Implication: Capella Ubud applies good food and beverage service standards during the Covid-19 pandemic.
Applying Green Hotel to Enhance Service Quality of The Front Office Staff at Mercure Bali Legian Ni Kadek Putri Wulandari; Nyoman Mastiani Nadra; Ni Ketut Bagiastuti; I Ketut Astawa; I Made Budiasa
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.v2i2.254

Abstract

Purpose: This study aims to analyze the application of green hotels to improve the service quality of front office staff at Mercure Bali Legian and to identify indicators that need to be improved and maintained in the service quality of front office staff at the hotel. Research methods: The sample selection is 65 respondents and three ants, and the sampling is done by incidental sampling technique. A questionnaire is distributed to respondents. The analyticamethodue used in this research is descriptive qualitative analysis to determine the application of green hotels at Mercure Bali Legian and dynamic quantity analysis, namely imporimportance-performanceysis (IPA) yous, se d to classify service quality indicators that need to be improved and maintained into Cartesian diagram. Results and discussion: The application of green hotels has been maximally implemented by the front office staff at Mercure Bali Legian. The results of this study indicate that two indicators need to be improved in the quality of service, namely the indicator of handling guest complaints quickly and well and the indicator of staff providing information abouassistancees with environmentally friendly actions that are easy for guests to understand. Implication: 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   Keywords: green hotel, front office, quality of service, importance-performance analysis.
Co-Authors Anak Agung Kompiang Trijaya Putra Elvira Septevany I Gede Eka Suryawan I Gusti Agung Mas Krisna Komala Sari I Gusti Ayu Suci Nurtirtawaty I Ketut Astawa I Ketut Suarja I Ketut Suja I Made Bayu Kusuma I Made Budiasa Ida Ayu Elistyawati Made Ruki Made Sudiarta Ni Gst Nym Suci Murni Ni Kadek Ayu Saraswati Ni Kadek Putri Wulandari Ni Kadek Putri Wulandari Ni Luh Evi Cahyani Putri Ni Nyoman Sri Astuti Ni Nyoman Triyuni Ni Wayan Sunarti Nyoman Mastiani Nadra