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All Journal Jurnal Pendidikan dan Pengajaran International Journal of Applied Sciences in Tourism and Events Bhakti Persada Jurnal Aplikasi IPTEKS International Journal of Green Tourism Research and Applications Journal of Applied Sciences in Travel and Hospitality International Journal of Glocal Tourism Jurnal Bisnis Mahasiswa International Journal of Travel, Hospitality and Events Journal of Applied Sciences in Travel and Hospitality International Journal of Green Tourism Research and Applications Jurnal Pemberdayaan Ekonomi Jurnal Sains Terapan Pariwisata
Ida Ayu Elistyawati
Politeknik Negeri Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Veterinary 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.
Guest satisfaction level towards bartender services at the Melia Bali Hotel’s Tapas Bar G. Wahyu Putra Perdana; Ida Ayu Elistyawati; I Made Darma Oka; I Ketut Astawa; Gede Ginaya
International Journal of Green Tourism Research and Applications Vol 3 No 1 (2021): June 2021
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v3i1.2394

Abstract

The purpose of this study was to determine the level of guest satisfaction with bartender services and efforts made by bartenders to increase guest satisfaction at the Melia Bali Hotel’s Tapas Bar. Data was obtained by distributing questionnaires that have been tested for validity and reliability, with a total sample of 60 respondents. Then, the data is processed with service quality techniques and important performance analysis presented with Cartesian diagram. The result showed that guest satisfaction with bartender services the Melia Bali Hotel’s Tapas Bar as a whole has shown good service as indicated by the gap of service quality scores. The result of the important performance analysis show more positive service quality gap scores than negative service quality scores.
IMPLEMENTATION OF MENU ENGINEERING TO INCREASE COCKTAIL SALES AT GRAND MIRAGE RESORT & THALASSO BALI I Gede Anggaditha Reksa Putra; Ida Ayu Elistyawati; Ni Made Ernawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study aims to find out about the menu of interest and less desirable by customers, also to know the menu has the highest and lowest contribution margin, and what strategies should be used to increase sales volume. The research method used is interview, observation and documentation. Data analysis technique used is menu engineering analysis technique. The analysis shows that in January there were 10 cocktails in category stars. 6 Drink Cocktails In category Puzzels. 10 Drink cocktails in the category of plowhorses and 4 drinks on category dogs. The cocktails that give high contribution margin are Long Beach, Mojito, Bloody Marry, Pinacolada, Tropical Moon, Abelito, Margarita, Mirage Punch Bella, Frostini, Cube Libre, Blue Lagoon, Caipirinha, Pluto Punch, Star Passion, Caipiroska. The cocktails that give the low contribution margin are Hurricane, Bali Comet, White Russian, Wet Bitch, Day Beach, Cosmopolitan. As expected, this study can be used to be a good advice and can be a good consideration by Grand Mirage Resort & Thalasso Bali in preparing the menu strategy and increasing the sales volume
EFFECTIVENESS OF IMPLEMENTATION OF STANDARD OPERATING PROCEDURE PERFORMANCE ON F & B SERVICE STAFF IN KASAVA RESTAURANT ROYAL SAMAJA VILLAS I Kadek Putra Sugi Artha; I Wayan Basi Arjana; Ida Ayu Elistyawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study focuses on the implementation of standard operating procedures by looking at the operational circumstances that take place within the specified period. The purpose of this study is to determine the effectiveness of the application Standard Operating Procedures on F & B Service Staff at Kasava Restaurant Royal Samaja Villas. This study uses descriptive qualitative method by comparing the percentage value to determine the difference of each indicator so that can be done data presentation to draw conclusion. Data collection method in this research is interview, observation, documentation study, literature study. The results of this study indicate that: (1) The decline in service quality of F & B Service Staff due to employee turnover resulting in standard operating procedures not running effectively, (2) The implementation of Standard Operational Procedures by Royal Samaja Villas management and provide a positive change from the F & B Services Staff, so that the quality of service is improved and the operational implementation which refers to the standard operating procedure is effective again
THE APPLICATION OF MENU APPETIZER BASED ON MENU ENGINEERING TO INCREASE SELLING VOLUME IN EL PATIO RESTAURANT, SOL BEACH HOUSE BENOA BALI I Gusti Ngurah Dhyangga Prawesta Putra; Ida Ayu Elistyawati; I Made Darma Oka
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

Restaurant is a business that plays an essential role in tourism. The management of restaurant is always attempting to increase the sales menu by evaluating the offered menu in order to gain maximum profits. This article focuses on: (1) The application of menu appetizer based on menu engineering in El–Patio Restaurant and (2) its attempts to increase the sales volume of appetizer menu in El–Patio Restaurant. Data was collected by using observation, documentation, and intensive interviews method. Data analysis used in this research is menu engineering analysis. The result showed that from 21 items of appetizer menu analyzed, there were 47,6% or 10 menus with a high popularity level while 52,4% or 11 menus were on the low popularity level. Meanwhile, there were 7 menu items or 33,3% that has the highest contribution margin and 66,7% or 14 items with the lowest contribution margin. Then, from 21 items of appetizer menu analyzed, 28,6% or 6 menu items are categorized as star, 19% or 4 items are categorized as plowhorse, 4,8% or 1 item is categorized as challenge and 47,6% or 10 items are categorized as dog. Attempts that can be done by the management of F&B Department, Sol Beach House Benoa Bali is to improve the menu quality, promote th menu , suppress the production cost, removing unfavorable menu and develop a new menu. It is recommended for the management of F&B Department, Sol Beach House Benoa Bali to evaluate the menus with the analysis of menu engineering at least every 3 months.
ANALYSIS OF FOOD COST CONTROL AT THE ONE LEGIAN HOTEL I Wayan Arya Pradiptha; Lien Darlina; Ida Ayu Elistyawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study focuses on food costs controlling with special reference to the hospitality industry. The purpose of this research is to know the control of food cost at The ONE Legian Hotel in May, June, July 2017, and to identify the cause of food cost percentage’s variance between actual food cost and standard food cost. This research uses two methods of data analysis : 1) Quantitative method is use to determining the variance between the standard with actual food cost reconciliation, and calculating variance by using the one way methods analysis which refers to Mulyadi (1995 : 425) to know the profit or loss that caused by the variance, 2) Qualitative descriptive method by giving interpretation about data of standard and actual food cost reconciliation. Data collection method in this research are interview, observation, documentation review, literature review. The results of this research indicate that: (1) food cost controlling at The ONE Legian Hotel in May and June has been run well, but in July the implementation did not run well, this is indicated from the happening of the adverse variance between actual food cost with standard food cost, (2) an increase of the food cost reconciliation’s percentage between the actual from standard budgeted in May, June and July due to an increase in total incoming stocks, gross consumption and net consumption, beside that, the increase in food cost percentage also caused by the decrease of total opening inventory, total inventory available, total closing inventory, or decrease of elements of food adjustment, and net food sales.
FOOD COST CONTROL ANALYSIS BY COST CONTROLLER ON FAIRMONT SANUR BEACH BALI I Gusti Ayu Putu Kartika Dewi; I Nyoman Winia; Ida Ayu Elistyawati; Kanah Kanah
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study is a case study, aimed at studying the method and process in use in determining food cost in the hotel industry. In addition, it also aimed at identifying the cause of percentage difference between the actual food cost and the raw materials food cost (standard food cost). The case study was done in Fairmont Sanur Beach Bali. The study employed two methods of data analysis: 1) Quantitatively method by calculating the percentage of standard food cost and actual food cost, and subsequently, compare the two costs. 2) Qualitative descriptive methods by providing reviews or interpretation of the data and information obtained with regards to the existing theories on inventory management: purchase procedure, receipt, storage, and raw material expenditure (Wiyasha, 2011; Dittmer and Keefe, 2009). The data is collected through observation. The results of this study show, firstly, food cost control at the Fairmont Sanur Beach Bali has not been done optimally. This is pointed out by the presences of difference between the actual and standard food cost. Based on the data, this situation results from the high levels of purchases and gross food consumption; and the absence of the implementation of third party’s food processing and presentation standard which also results in higher food cost. The second result of this study is the presence of inconsistent food standard. According to the data, this condition is caused by the selection of food suppliers which are exclusively based on the lowest price. Standards are Standard Purchase Specification, Standard Yield, Standard Recipe, and Standard Portion Size.
PERCEPTION OF TOURISTS TOWARD COMMUNITY-BASED FESTIVAL OF KUTA MAJELANGU MARKET Made Ruki; Ni Gst Nym Suci Murni; Ida Ayu Elistyawati
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 1 No 2 (2017): December 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.77 KB) | DOI: 10.31940/ijaste.v1i2.659

Abstract

The aim of this research was to identify foreign tourist perception toward service of KutaMajelangu Market as an Attraction of community-based tourism. Foreign tourist’s perception was analyzed by Likert scale. This research used various approaches such as: social and culture, community based tourism, sustainable tourism, and perception theory. Respondents were taken from foreign tourist come from many countries such as Japan, Australia, China, America, Germany, Austria, Holland, and British, while the informants were taken from districts officers, around Kuta Village: such as the head of traditional village known as bendesa, head od subvillage/kelihan banjar, and Kuta community leaders. Data were taken from observation, Interview, questionnaire, and some documents. The results of this study revealed that perception of tourists toward the festival Market Majelangu Kuta as community-based tourist attraction for a variety of requirements had been fulfillment where starting from the land use, planning, management, preservation, benefit economically performed independently by local community. While the perception of tourists toward the activities and services of the Market Majelangu Kuta were well perceived by 79% percent of tourists
PEMBERDAYAAN PETANI RUMPUT LAUT DI PANTAI PANDAWA DESA KUTUH KECAMATAN KUTA SELATAN BADUNG – BALI I Nyoman Meirejeki; I Ketut Sadia; Ida Ayu Elistyawati
Bhakti Persada Jurnal Aplikasi IPTEKS Vol 1 No 1 (2015): November 2015
Publisher : P3M Politeknik Negeri Bali

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Abstract

IbM Rumput laut di Desa Kutuh ini bertujuan untuk menjaga eksistensi petani rumput laut di Pantai Pandawa dan mengusahakan agar terjadi sikronisasi yang saling menguntungkan antara kegiatan kelompok petani rumput laut yang telah lebih dahulu ada dengan kegiatan pariwisata sehingga dapat meningkatkan pendapatan petani rumput laut. Ada 275 orang pembudidaya rumput laut di Desa Kutuh yang terbagi kedalam empat kelompok, pada program ini yang diambil hanya dua kelompok yaitu kelompok Tani Mertha Sari yang beranggotakan 65 orang dan Kelompok Tani Segara Mertha yang beranggotakan 67 orang. Permasalahan yang mereka hadapi adalah gagal panen karena diserang penyakit ice-ice dan dimakan oleh ikan baronang sehingga sempat para petani rumput laut beralih profesi ke pariwisata. Selain masalah hama masalah lain yang dihadapi adalah pengeringan hasil panen yang apabila telat dalam pengeringan rumput laut menjadi rusak apalagi musim hijan, masalah pendanaan mengingat harga bibit rumput laut cukup mahal, masalah berikutnya adalah petani rumput laut belum bisa memanfaaatkan sektor pariwisata yang begitu sangat berkembang sebagai sumber pendapatan dari budidaya rumput laut, serta masalah pengolahan hasil panen yang lebih bervariasi. Untuk mengatasi masalah tersebut kami telah sepakat dengan kedua kelompok tani tersebut untuk memulai dengan pengadaan bibit sebagai pancingan sehingga mereka bersemangat kembali menanam rumput laut, bersama-sama membuat alat pengering rumput laut sehinga hasil panen tidak banyak yang rusak, membuat kripik rumput laut untuk dipasarkan kepada wisatawan yang berkunjung kepantai Pandawa, sehingga ada oleh- oleh khas pantai Pandawa, membuat buku panduan budidaya rumput laut, membuat paket wisata rumput laut, melatih bahasa inggris dan etika profesi serta membuat brosur sehingga petani rumput laut bisa saling menunjang dengan kegiatan pariwisata. Petani rumput laut bisa mendapat manfaat dari pariwisata dan pariwisata juga mendapat manfaat dari petani rumputlaut. Dari kegiatan ini diharapkan pendapatan petani rumput laut bukan hanya dari industri, dan pengolahan yang dilakukan tetapi juga dari sektor pariwisata.
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

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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.
Co-Authors Abdul Mu’is Damayanti, Ni Komang Ayu Kristina G. Wahyu Putra Perdana Gede Ginaya I Gede Anggaditha Reksa Putra I Gede Mudana I Gusti Agung Made Mas Yuliantari I Gusti Ayu Putu Kartika Dewi I Gusti Made Wendri I Gusti Made Wendri I Gusti Ngurah Dhyangga Prawesta Putra I Gusti Putu Sutarma I Kadek Putra Sugi Artha I Ketut Astawa I Ketut Sadia I Ketut Suarja I Ketut Suarta I Ketut Suparta I Ketut Sutama I Made Darma Oka I Made Darma Oka I Nyoman Meirejeki I Nyoman Rajin Aryana I Nyoman Winia I Putu Astawa I Wayan Arya Pradiptha I Wayan Basi Arjana Kanah Kanah Lien Darlina Lien Darlina, Lien Made Ruki Made Sudiarta Ni Gst Nym Suci Murni Ni Kadek Agustini Ni Kadek Ayu Saraswati Ni Kadek Hera Silawati Ni Kadek Ulan Prasiska Yanti Ni Ketut Bagiastuti Ni Ketut Bagiastuti Ni Luh Eka Armoni Ni Luh Gde Vania Pradina Ni Made Ayu Safitri Ni Made Ernawati Ni Made Nitha Balistha Ni Made Rai Sukmawati Ni Nyoman Sri Astuti Ni Nyoman Triyuni Ni Putu Wiwiek Ary Susyarini Wijaya, I Nengah Dana Yackie, Yackie