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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
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Service Quality of Room Service During Pandemi Covid-19 I Gusti Agung Made Mas Yuliantari; Ni Luh Eka Armoni; Ida Ayu Elistyawati
Jurnal Sains Terapan Pariwisata Vol. 6 No. 2 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

This study examines the analysis of room service quality in increasing guest satisfaction during the covid-19 pandemic at Kayumanis Jimbaran Private Estate & Spa. This study aims to determine whether the dimensions of service quality namely tangible, reliability, responsiveness, assurance, and empathy affect guest satisfaction at Kayumanis Jimbaran Private Estate & Spa. This study uses a five-dimensional analysis of service quality in the servqual (service quality) model. The population of this study is guests who stay and have experienced the quality of room service as many as 55 respondents with the method of determining the sample, namely accidental sampling. The data collected was analyzed using a questionnaire and then analyzed using the Servqual Test which describes the gap (gap) in the quality of service expected (expectations) and reality (perceptions) received by guests staying at Kayumanis Jimbaran Private Estate & Spa. Furthermore, it is analyzed using Importance Performance Analysis (IPA) which is presented in a Cartesian diagram. The results of the Servqual analysis show that there are more positive gaps than gaps with negative values. Based on the results of the Importance Performance Analysis (IPA) in the Cartesian diagram, it shows that the quality of room service services has 2 indicators in quadrant A, which means that indicators in this quadrant need to be prioritized because they are considered important by guests, namely the indicator of the accuracy of room service in serving food and drinks on the attribute (Q5), on the indicator in serving food and drinks to the estate a maximum of only 2 room service staff on the attribute (Q8 ). In addition, the results of the study show that the dominant room service quality is in quadrant B, which means that the room service at Kayumanis Jimbaran Private Estate & Spa is in a satisfactory category and is necessary to maintain its performance.
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 | 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 Application Minor Training Byte To Improve The Em-ployee Performance In The Food And Beverage Department At Anan-tara Uluwatu Damayanti, Ni Komang Ayu Kristina; Darlina, Lien; Elistyawati, Ida Ayu
Jurnal Sains Terapan Pariwisata Vol. 7 No. 2 (2022): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/jstp.v7i2.333

Abstract

Purpose: This study discusses Minor Training Byte in improving the performance of employees of the food and beverage department of Hotel Anantara Uluwatu. The purpose of this study is to find out the influence between Minor Training Byte and the performance of food and beverage department employees at Hotel Anantara Uluwatu and to know how much Minor Training Byte ability affects the performance of employees of the food and beverage department at Hotel Anantara Uluwatu.Methods: The samples used were 60 members of the population. Data was collected through interview techniques, observations, questionnaires, literature studies, and documentation—data analysis using quantitative primary data analysis with simple linear regression analysis through the SPSS 20.0 program. Results and discussion: The results of this study show that Minor Training Byte has been done quite well, and all respondents agreed that Minor Training Byte was carried out well, with the most answers at 48%. However, there still needs to be some improvement by the management regarding the standards in conducting Minor Training Byte. There is an influence between the Minor Training Byte and the performance of employees of the Food and Beverage Department.Implication: This is evidenced by several assessments given by Food and Beverage Department employees (respondents) and test results that resulted in a calculated t value of 7,054 > t table of 2,0017. Most of the Minor Training Byte affect Employee Performance, as evidenced by the testing of a coefficient of determination of 0.642 or 62.4%. While the difference is 37.6%, it is the influence of other factors that do not participate in research and affect employee performance.
Pengaruh Viral Marketing Melalui Media Sosial Instagram terhadap Keputusan Pembelian Garam Tradisional Kusamba di Kabupaten Klungkung Yackie, Yackie; Elistyawati, Ida Ayu; Wijaya, I Nengah Dana
Jurnal Bisnis Mahasiswa Vol 5 No 3 (2025): Jurnal Bisnis Mahasiswa
Publisher : PT Aksara Indo Rajawali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.60036/jbm.643

Abstract

Garam Kusamba adalah garam tradisional khas Bali yang dianggap sebagai salah satu garam terbaik di dunia. Nama “Kusamba” diberikan karena komoditas ini diproduksi di Desa Kusamba, Kabupaten Klungkung, Provinsi Bali. Garam Kusamba yang memiliki keunggulan kandungan lebih dari 80 mineral alami ini masih diproduksi secara tradisional sehingga hal inilah yang menyebabkan tidak dapat bersaing dengan produk garam industri yang secara penetapan harganya lebih murah. Penelitian ini bertujuan untuk untuk mengetahui viral marketing melalui media sosial Instagram terhadap keputusan pembelian Garam Tradisional Kusamba. Metode penelitian yang digunakan adalah metode kuantitatif dengan paradigma positivistik. Adapun teknik analisis yang digunakan adalah Regresi Linier Sederhana dengan sebelumnya dilakukan Uji Validitas dan Uji Reliabilitas. Hasil penelitian menunjukkan bahwa viral marketing melalui media sosial Instagram berpengaruh secara positif dan signifikan terhadap keputusan pembelian garam tradisional Kusamba.
Analysis of room attendant service quality towards guests’ satisfaction during the Covid-19 pandemic Mu’is, Abdul; Elistyawati, Ida Ayu; Sudiarta , Made; Sutama , I Ketut
International Journal of Green Tourism Research and Applications Vol. 4 No. 1 (2022): June 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | 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.
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 Mu’is, Abdul 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 Sudiarta , Made Sutama , I Ketut Wijaya, I Nengah Dana Yackie, Yackie