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REGENT SEVEN SEAS CRUISES VOYAGER: HANDLING-PROCEDURE ENDEAVOR OF SHORE EXCURSIONS AT PT. PACIFIC WORLD NUSANTARA Ni Made Ayu Saraswati; Gede Ginaya; I Ketut Budarma; Ni Putu Wiwiek Ary Susyarini
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (368.368 KB)

The cruise industry is a highly concentrated business in terms of players and markets. Vessel deployment strategies and itinerary design by cruise operators are primordial and are affected by market and operational considerations. This paper focuses on the procedure of handling shore excursions for the Regent Seven Seas Cruises Voyager by the Department of Inter cruises at PT. Pacific World Nusantara. By applying a descriptive qualitative research, the data was collected through observation, interview, and document review. The theory used to undertake this study is the Cruise Industry Perspective of European Commission Passenger Ship Safety Meeting, Brussels. The data that has been classified is analyzed by qualitative descriptive method with an inductive-methodological paradigm which is setting up the discussion from particular principles to the general in order to obtain a conclusion. The result of data analysis is presented by formal and informal method. The study reveals the handling procedure of shore excursions for Regent Seven Seas Cruise Voyager necessitates so much higher international standard either during preparation prior to the cruise arrival, tours upon its arrival, on departure as well as after departure itself that, in fact, Regent Seven Seas Cruise Voyager has exclusive standard operation tour and Inter-cruises team takes high concern to handle the shore excursion program for their clients. Therefore, the success of the cruise handling is a staff-handling cruise endeavor as the company’s pride and accomplishment.

GREEN SUPPLIER SELECTION PRACTICES AND ITS IMPLICATIONS OF GREEN PURCHASING: CASE STUDY AT 5 STARS HOTEL IN BALI I Ketut Astawa; I Ketut Budarma; Cokorda Istri Sri Widhari
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 4 No 2 (2020): December 2020
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v4i2.1965

Purpose: The purpose of this study is to examine the practice of selecting green suppliers conducted by companies to be environmentally friendly and how these practices have implications for purchasing green products in 5-star hotels in Bali. Research methods: This study is guided by the green supply chain management model and the green selection model. A descriptive research design is used. Data were collected using a questionnaire. The population consists of 63 employees from companies that supply room supplies, food & beverage, chemical, and Spa. Data were analyzed using SPSS and presented using tables, graphs, frequencies, and percentages. Results and discussions: The study revealed that the selection of environmentally friendly suppliers had a positive and significant effect on the implementation of environmentally friendly purchases. The implications of selecting green suppliers create new market opportunities. Hotel cooperation with suppliers is getting closer and mutually committed to operational purchasing activities. Conclusion: The study revealed that the selection of environmentally friendly suppliers had a positive and significant effect on the implementation of environmentally friendly purchases. The indication was that green supplier selection is a major factor that influences the implementation of green purchasing at 5 stars hotel in Bali.

HOSPITALITY GREEN BUSINESS PRACTICES: Studi Kasus : Jaringan Hotel Hilton in Bali I Ketut Budarma; Ni Made Rai Erawati
Journal of Tourism and Interdiciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Hilton hotel chain operated in 103 countries, has a long experience in hospitality business globally. It creates international initiatives in its responsible business practices, based on the characteristics of the regions where it is located. Hilton hotel chain located in Bali has an obligation to contribute to the sustainability of the Balinese culture, nature, lifestyle and local economy development. It has practiced green tourism business models, recognized and certified by independent certification bodies. Green tourism business practices driven by the needs of clients, global and local stakeholders, global conventions, national laws and local regulations. The study examined how Hilton Hotel Chain in Bali integrates local genius and values into green tourism business practices that is by nature a global quest. This research aims at adopting green tourism business practices into curriculum, learning and teaching process. At the end, graduates of tourism colleges will possess two types of competencies, core professional and green competencies. This research deploys four methods; direct observation, focus group discussion, general stadium on green tourism business practices and questionnaire. The expected result of the research is a curriculum design integrating green tourism business practices, the application of the curriculum will result in Green Integrated Learning model.

The Implementation of Green Housekeeping Management at The St. Regis Bali Resort I Gede Mangku Setiawan; Ni Nyoman Triyuni; I Ketut Budarma; Dewa Made Suria Antara
International Journal of Green Tourism Research and Applications Vol. 3 No. 2 (2021): December 2021
Publisher : International Journal of Green Tourism Research and Applications

This research focuses on analyzing the implementation of green housekeeping management at The St. Regis Bali Resort. The data of the research was collected through observation, interview, questionnaires’ distribution, and documentation. The questionnaires were distributed to the 38 employees of the Housekeeping Department. Quantitative analysis was used to analyze the data. The research results using the frequency distribution of Likert scale with 5 (five) scales on the SPSS version 25.0 stated that the average value of the indicators related to the implementation of green housekeeping management on the questionnaire was a value of 4 or very well implemented. It is proved that the concept of green housekeeping management at The St. Regis Bali Resort has been implemented very well in the daily operations. It aims to preserve the environment, saving energy, and ensure maximum guest satisfaction.

The role of pentahelix and digital marketing in developing Lubuak Mande Rubiah destination Lola Ruliyani; I Made Darma Oka; I Ketut Budarma; I Ketut Suparta
International Journal of Green Tourism Research and Applications Vol. 4 No. 1 (2022): June 2022
Publisher : International Journal of Green Tourism Research and Applications

This research is to examine the role of pentahelix in building digital marketing in Lubuak Mande Rubiah destination, West Sumatera, Indonesia. It uses a qualitative approach. The data used are participant observation, in-depth interviews, and focus group discussions. The results of research show that the role of pentahelix in building digital marketing in Lubuak Mande Rubiah is that the government plays a role in making regulations to promote people's welfare. Padang city government has made regulations on the management of tourist destinations. Tourism actors collaborate with Pokdarwis and other stakeholders. The digital marketing model of tourist attraction destinations are expanding networks, promoting, and maintaining collaboration with the community, government, tourism actors, academics and media to support improving the quality of facilities and infrastructure.

KERANGKA KERJA KETANGGUHAN PARIWISATA DUNIA PASCA COVID-19: Sebuah Kajian Dokumen Ni Made Rai Erawati; I Ketut Budarma
Journal of Tourism and Interdiciplinary Studies Vol. 2 No. 2 (2022): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jotis.v2i2.77

The Covid-19 pandemic has had a negative impact on world tourism, this incident has prompted researchers to conduct studies related to the reorientation of tourism development after the Covid-19 pandemic. The researchers conducted various reviews so that tourism in the future would be more resilient. Post-covid-19 tourism resilience needs to be carried out in an integrated manner through government policies, research and innovation, technological interventions, consumer and employee confidence and community involvement. A reorientation of post-covid-19 tourism development that is resilient, carried out with an inclusive approach, can make tourism one of the new global economic orders, characterized by safety and comfort, sustainability, stakeholder involvement and integration of tourism with traditional sectors such as agriculture, culture, animal husbandry and retail. Post-pandemic tourism development is often also called new normal tourism. This research examines the policies and conventions of the world tourism agencies related to the development of a more resilient tourism industry in the future. This research found that a more resilient tourism mapping in the future is global, inclusive and fair, all stakeholders have to take responsibility for the sake of the business sustainability.

Digital marketing development in increasing Russian customer by The Apurva Kempinski Bali Desi Andriany; Ni Gst Nym Suci Murni; I Ketut Budarma; Made Ruki
Journal of Applied Sciences in Travel and Hospitality Vol. 6 No. 1 (2023): 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.v6i1.31-37

This research aims to analyse digital marketing to be implemented to increase Russian customer and to design which model of digital marketing to able to increase Russian customer at The Apurva Kempinski Bali. Data collection done by observative participation, interview and focus group discussion with 15 respondents whom meets competence criteria of digital marketing and tourism industry. The research conducted by qualitative analysis data by Miles and Huberman Technique, supported by Nvivo 12 Pro software. The research result shows that The Apurva Kempinski Bali meets criteria of Resource Base View and 7P Marketing Mix, it showcases at the hotel has competitive advantage. This research finds hybrid model Candi Crandra Sangkala that combined with RACE model by Dave Chaffey and Spectacular Journey Compass as customer engagement reference at The Apurva Kempinski Bali.

Exploring the culinary heritage: Strategies for promoting gastronomy tourism in Tourism Village Tista Tabanan I Nyoman Cahyadi Wijaya; I Ketut Budarma; Ni Gst Nym Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol. 6 No. 2 (2023): 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.v6i2.107-116

This study explores strategies to promote local cuisine as a central element of gastronomy tourism in Tista Tourism Village, inspired by the UNWTO's recognition of Ubud in 2019. Using qualitative research methods, this study merges the Triangle of Indonesian Gastronomy theory with Local Cuisine Development principles. Subsequent data analysis employed qualitative descriptive methods, IFAS matrix, EFAS matrix, and SWOT analysis. The evaluation of the internal-external matrix (IE) pinpointed the recommended strategy of elevating local cuisine into a central offering of gastronomy tourism, situated within cell I. This conclusion finds support in the IFE score of 3.3 and EFE score of 3.02. Emphasizing cultural and historical aspects, this approach involves crafting narratives that connect local cuisine to its origins. The SWOT analysis yields four strategies focusing on preserving cultural heritage and enhancing existing attractions for an enriched gastronomy tourism experience, this research enhances gastronomic tourism in Tista Tourism Village and provides a strategic framework for stakeholders which supports sustainable development by leveraging strengths, addressing weaknesses, and mitigating potential threats. Active community engagement fosters ownership and participation are vital findings to enhance the initiative's enduring success, to conclude The study's critical findings are that entities such as the local community, POKDARWIS, and Village authorities have the sense of active engagement to nurture a sense of ownership and participation as it is crucial for the enduring success 0f gastronomy tourism.

Digital marketing development in increasing Russian customer by The Apurva Kempinski Bali Desi Andriany; Ni Gst Nym Suci Murni; I Ketut Budarma; Made Ruki
Journal of Applied Sciences in Travel and Hospitality Vol. 6 No. 1 (2023): 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.v6i1.31-37

This research aims to analyse digital marketing to be implemented to increase Russian customer and to design which model of digital marketing to able to increase Russian customer at The Apurva Kempinski Bali. Data collection done by observative participation, interview and focus group discussion with 15 respondents whom meets competence criteria of digital marketing and tourism industry. The research conducted by qualitative analysis data by Miles and Huberman Technique, supported by Nvivo 12 Pro software. The research result shows that The Apurva Kempinski Bali meets criteria of Resource Base View and 7P Marketing Mix, it showcases at the hotel has competitive advantage. This research finds hybrid model Candi Crandra Sangkala that combined with RACE model by Dave Chaffey and Spectacular Journey Compass as customer engagement reference at The Apurva Kempinski Bali.

Exploring the culinary heritage: Strategies for promoting gastronomy tourism in Tourism Village Tista Tabanan I Nyoman Cahyadi Wijaya; I Ketut Budarma; Ni Gst Nym Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol. 6 No. 2 (2023): 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.v6i2.107-116

This study explores strategies to promote local cuisine as a central element of gastronomy tourism in Tista Tourism Village, inspired by the UNWTO's recognition of Ubud in 2019. Using qualitative research methods, this study merges the Triangle of Indonesian Gastronomy theory with Local Cuisine Development principles. Subsequent data analysis employed qualitative descriptive methods, IFAS matrix, EFAS matrix, and SWOT analysis. The evaluation of the internal-external matrix (IE) pinpointed the recommended strategy of elevating local cuisine into a central offering of gastronomy tourism, situated within cell I. This conclusion finds support in the IFE score of 3.3 and EFE score of 3.02. Emphasizing cultural and historical aspects, this approach involves crafting narratives that connect local cuisine to its origins. The SWOT analysis yields four strategies focusing on preserving cultural heritage and enhancing existing attractions for an enriched gastronomy tourism experience, this research enhances gastronomic tourism in Tista Tourism Village and provides a strategic framework for stakeholders which supports sustainable development by leveraging strengths, addressing weaknesses, and mitigating potential threats. Active community engagement fosters ownership and participation are vital findings to enhance the initiative's enduring success, to conclude The study's critical findings are that entities such as the local community, POKDARWIS, and Village authorities have the sense of active engagement to nurture a sense of ownership and participation as it is crucial for the enduring success 0f gastronomy tourism.

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