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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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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.
Integrated Learning: An Effective Model for Food Division Learning in Polytechnic I Made Darma Oka; Ida Ayu Elistyawati; I Ketut Suarta
Jurnal Pendidikan dan Pengajaran Vol 55 No 2 (2022): July
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpp.v55i2.34082

Abstract

The integrated practical learning process has not been comprehensively implemented in the Tourism Department yet. Therefore, it is considered necessary to improve the learning method. The study aims to analyses the effectiveness of integrated learning in the Food Division learning. The learning method which will be implemented action class experiment approach in which four courses, namely Food Production Operation, Restaurant and Bar Operation, Cost Control and English for Food Division are synergized under the same topic. The type of the research is classroom action research with student center learning approach. This current study applied the action class experiment approach in which two groups of samples were differently treated. The t-test, was used to test whether the learning achievement. The result of the test analysis showed that the implementation of the integrated practical learning process significantly contributed to accelerate the achievement of the competency of the students of the food division. Therefore, the integrated learning process is a highly effective one to be implemented in the vocational institution. The result of the statistical test showed that the competence achieved by the students with the integrated practical learning process was significantly different from that achieved by the students with the partial practical learning process. Therefore, it’s suggested to the management of the Tourism Department to motivate and facilitate the teaching staff especially those teaching the core courses to implement the integrated practical learning model to accelerate the achievement of competence in the learning materials taught to the students.
Front Office Department Service Quality during the Covid-19 Period Ni Made Ayu Safitri; I Nyoman Rajin Aryana; Ida Ayu Elistyawati; Made Sudiarta; Ni Luh Eka Armoni
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 (237.796 KB) | DOI: 10.56743/ijothe.v1i1.5

Abstract

ABSTRACT Purpose: This study was to determine the service quality of the front office department and the efforts of the front office department in Canggu Dream Village, Bali, Indonesia, to maintain and improve the quality of the services given. Research methods: This study used descriptive statistical analysis techniques with 90 samples of guest reviews selected using purposive sampling method. The source of data is guest reviews for one year from January 2020 to December 2020 on online travel agents. Results and discussion: There were comparisons of positive reviews with a total of 94% while negative reviews are only 6%. Each variable gets a different percentage, the empathy variable gets a percentage of 50% and becomes the most dominant variable in positive reviews. Implication: All the variables have a higher percentage of positive reviews than negative reviews. Keywords: quality of service, guest complaints, front office 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.
Analysis of room attendant service quality towards guests’ satisfaction during the Covid-19 pandemic Abdul Mu’is; Ida Ayu Elistyawati; Made Sudiarta; I Ketut Sutama
International Journal of Green Tourism Research and Applications Vol. 4 No. 1 (2022): June 2022
Publisher : International Journal of Green Tourism Research and Applications

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (481.053 KB) | DOI: 10.31940/ijogtra.v4i1.38-49

Abstract

This research aims to analyse room attendant service quality towards guests’ satisfaction at a 3-star hotel in Yogyakarta, Indonesia, especially at the moment of Covid-19 pandemic. The research method used are service quality and importance-performance analysis method from January until first April 2021 with 80 guest staying in the hotel. It is by measuring five dimensions of service quality: tangible, reliability, responsiveness, assurance, empathy. The results of the assessment show that the average room attendant performance is lower than the average guest expectation, so guests staying at the hotel are less satisfied with the service of the room attendant. Increasingly intense competition in the service industry makes the hotel strive to improve the quality of service in accordance with customer demand at present (short term), as well as future (long term) so that customers feel satisfied and continue to use the service.
Implementation of E-Service Quality at Front Office Department to Increase Guest Satisfaction Ni Made Nitha Balistha; I Ketut Sutama; Ida Ayu Elistyawati; I Gede Mudana; Ni Nyoman Triyuni; Ni Made Ernawati
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.v1i3.171

Abstract

Purpose: The purpose of this research is to know the implementation of eservice quality Front Office Department in increasing guest satisfaction at a 5-star hotel located in Ubud, Bali. Research methods: The data analysis techniques used in this research are servqual (service quality) and IPA (Importance Performance Analysis). Results and discussions: The results of the research from servqual (service quality) show that the positive servqual score gap is more than the negative servqual score gap, where overall the e-service quality implemented at the hotel has provided satisfaction to guests and showed good service. Meanwhile, the results of the IPA (Importance Performance Analysis) research show that indicators that need to be improved are the availability of products displayed onelectronic media (Q6) and consumer personal data protected on electronic media (Q7). Implication: indicators that need to be maintained in this research are information related to credit cards or payments that can be guaranteed security carried out by FO Staff (Q8), FO Staff handle guest complaints quickly and swiftly (Q9), Hotels have a refund mechanism (refunds). for payment transactions (Q10) and the hotel has 24 hours customer service by the FO Staff (Q11).
Inovasi Kuliner Lokal Ketela Ungu sebagai Breakfast Di Desa Wisata Sangkan Gunung Ida Ayu Elistyawati; I Gusti Made Wendri; Ni Made Rai Sukmawati; Ni Putu Wiwiek Ary Susyarini
Jurnal Pemberdayaan Ekonomi Vol. 1 No. 1 (2022): Februari
Publisher : Penerbit Goodwood

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (918.8 KB) | DOI: 10.35912/jpe.v1i1.926

Abstract

Purpose: Improving the skill of Pokdarwis members to make innovation in processing the breakfast menu ketela ungu. The food processing is based on the farm produce yielded in local farming, for increasing the selling value of the farm produce. Method: This training uses the socialization method as well as the technique of ketela ungu processing producing ‘bubuh sumsum’, ‘giling-giling’, ‘batun salak’ and ‘ongol-ongol’ as item of breakfast. Participant Assesment: The assessment is based on the participants’ involvement on the training. Result: The output of the training includes; “bubur sumsum’, ‘giling-giling’, ‘batun salak’, and ‘ongol-ongol’ as breakfast menu. These menu are served to the visitors visiting the village. Limitation: This training is to improve participants skill in processing ketela ungu as breakfast menu Contribution: In the form of training on breakfast menu is able to increase the competitiveness of human rresources in serving of breakfast menu , local culinary.
Yield Management Strategy in Increasing Room Occupancy in The New Normal Era Ni Luh Gde Vania Pradina; Ida Ayu Elistyawati; Ni Nyoman Sri Astuti; I Gede Mudana
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.v2i1.234

Abstract

Purpose: The purpose of this study is to find out what are strategies in increasing the occupancy rate of the new normal era at The Westin Resort & Spa Ubud, Bali and to determine the yield management strategy in increasing occupancy rates in the new normal era at The Westin Resort & Spa Ubud, Bali. Research methods: The types of data used are qualitative and quantitative data. Data collection methods used in this study were observation, interviews, questionnaires, and literature study. The data analysis technique used is descriptive qualitative and quantitative methods. This study uses a marketing mix approach with a SWOT analysis using the 7P indicator. Results and discussion: Yield management strategies that can be used to increase room occupancy are expanding market share and working partners with travel agents, increasing promotions based on information technology and utilizing social media, strengthening local culture on products to be sold, providing valet parking for guests, providing technology application training to staff regularly to improve staff quality and performance, creating and developing products according to current trends. Implication: The Westin Resort & Spa Ubud, Bali is in a growth stage. Keywords: yield management, room occupancy, new normal, SWOT.
Green Tourism-Based Food and Beverage Service to Increase Customer Satisfaction at Four Points By Sheraton Bali Kuta Ni Kadek Agustini; Made Sudiarta; Ida Ayu Elistyawati; I Nyoman Winia; I Ketut Suparta
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Abstract

Purpose: This study to determine the application of green tourism based service by the food and beverage service department at Four Points By Sheraton Bali Kuta and how it impact on customer satisfaction. Research methods: The research sample was determined by the incidental sampling method with a sampe of 80 guest who had received service from the food and beverage service department at Four Points By Sheraton Bali Kuta as respondents. The data collection method used in a questionnaire. The data analysis technique is descriptive qualitative analysis with descriptive statistics on a likert scale range using microsoft excel 2010. Findings: The results show that the application of green tourism-based services on green service and energy-saving variables according to customers is not good. The variables of green product, green design and consumption reduction according to customers are good. Implications: The impact of green tourism-based services on customer satisfaction at The Eatery Restaurant is that customers agree to take actions such as buying back products and services, recommending products and services to others, buying other types of products from The Eatery Restaurant, being interested in buying food and beverage products from The Eatery Restaurant.
Flash Sale Promotion to Increase Room Occupancy and Room Revenue at The Royal Beach Seminyak Bali Ni Kadek Hera Silawati; I Putu Astawa; I Gusti Putu Sutarma; Made Sudiarta; Ida Ayu Elistyawati
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.v2i2.255

Abstract

Purpose: This research aimed to describe the implementation of flash sale promotions and the contribution of flash sales to room occupancy and room revenue at The Royal Beach Seminyak Bali (TRBS). Research methods: The research uses interviews, observation, and documentation studies on the number of room nights per month data and room revenue from flash sales data for the last three years. The data analysis technique used is descriptive statistics processed with Microsoft Excel 2013. Results and discussion: Form of the implementation of the flash sale starts with a communication plan in the form of promotions that are carried out using several platforms such as websites, mobile applications, and social media. During the execution of the flash sale, the discounted price is adjusted to the guest who is an AccorHotels member and not an AccorHotels member. Implication: Implementing the flash sale promotion was quite helpful in increasing room occupancy and room revenue by contributing the third largest reservation with an average donation of 20% for room occupancy and 18% for room revenue over the last three years.   Keywords: hotel, flash sale promotion, room occupancy, room revenue.
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