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All Journal Jurnal Kajian Bali Journal of Applied Studies in Language ACITYA Journal of Teaching & Education SAGA: Journal of English Language Teaching and Applied Linguistics LOSARI: Jurnal Pengabdian Kepada Masyarakat JASL - Journal of Applied Studies in Language Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Yavana Bhasha: Journal of English Language Education Jurnal Pengabdian Kepada Masyarakat Radisi Konstruktivisme : Jurnal Pendidikan dan Pembelajaran Jurnal Ilmiah Pariwisata
Dika Pranadwipa Koeswiryono, Dika Pranadwipa
Institut Pariwisata Dan Bisnis Internasional
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Pemanfaatan Ekstrak Daun Kelor (Moringa Oleifera) dalam Pembuatan Kue Tradisional Cenil Cahyani, Ni Putu Septia Dewi; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 3 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i3.748

Abstract

Penelitian ini bertujuan untuk mengetahui kualitas kue tradisional cenil dengan penambahan ekstrak daun kelor dinilai dari segi warna, aroma, rasa dan tekstur, daya tahan, biaya produksi yang diperlukan, serta minat konsumen. Penelitian ini menggunakan 3 formulasi penambahan ekstrak daun kelor yaitu P1 (25%), P2 (50%) dan P3 (75%). Jenis data yang digunakan dalam penelitian ini yaitu menggunakan jenis data kualitatif dan kuantitatif dengan pendekatan penelitian komparatif. Teknik analisis data yang digunakan ialah analisis kualitatif yang memaparkan daya tahan kue cenil dengan penambahan ekstrak daun kelor, dan analisis kuantitatif yang menjabarkan kualitas organoleptik, serta biaya produksi kue cenil dengan penambahan ekstrak daun kelor. Hasil uji organoleptik menunjukan bahwa kue cenil dengan campuran 75% ekstrak daun kelor merupakan campuran yang paling tepat dengan kualitas warna menarik yaitu tidak terlalu pucat dan tidak terlalu pekat, aroma sangat sedap yaitu beraroma khas daun kelor, rasa sangat enak yaitu rasa enak dari daun kelor tersebut yang bercampur juga dengan rasa manis dari saus gula merah (kinca) dan rasa gurih dari kelapa parut, serta tekstur yang kenyal. Dalam uji daya tahan produk hanya dapat bertahan selama 1 hari bila disimpan dalam suhu ruangan. Dari analisis biaya produksi, adapun biaya produksi yang dibutuhkan sebesar Rp 29.285 dengan harga jual 50gr/kemasan sebesar Rp 1.000. This study aims to determine the quality of traditional cenil cakes with the addition of moringa leaf extract in terms of color, aroma, taste and texture, durability, required production costs, and consumer interest. This study used 3 formulations of the addition of moringa leaf extract, namely P1 (25%), P2 (50%) and P3 (75%). The type of data used in this study is using qualitative and quantitative data types with a comparative research approach. The data analysis technique used is qualitative analysis which describes the durability of cenil cake with the addition of moringa leaf extract, and quantitative analysis which describes the organoleptic quality, as well as the production cost of cenil cake with the addition of moringa leaf extract. The results of the organoleptic test showed that cenil cake with a mixture of 75% Moringa leaf extract was the most appropriate mixture with attractive color quality, not too pale and not too thick, very pleasant aroma, namely the distinctive aroma of Moringa leaves, very good taste, namely good taste from Moringa leaves. which is also mixed with the sweet taste of brown sugar sauce (kinca) and the savory taste of grated coconut, as well as a chewy texture. In the product endurance test, it can only last for 1 day when stored at room temperature. From the analysis of production costs, the required production costs are IDR 29,285 with a selling price of 50gr/pack of IDR 1,000.
Analisis Penerapan Standar Operasional Prosedur Breakfast Anggarayani, Ni Wayan Tutik; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 4 (2024): Jurnal Ilmiah Pariwisata dan Bisnis April 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i4.774

Abstract

The Kayon merupakan salah satu resort bintang 5 yang terletak di di daerah Ubud yang memiliki department food & beverage service yaitu KePitu Restaurant yang mengurus bagian makanan dan minuman untuk mencapai kepuasan pelanggan. Penelitian ini bertujuan untuk mengetahui penerapan standar operasional prosedur breakfast di KePitu Restaurant dan untuk memahami Standar Oprasional Prosedur food and beverages service KePitu Restaurant The Kayon Resort, standar operasional prosedur sangat penting untuk menunjang berjalannya suatu keberhasilan tugas yang maksimal selain itu penelitian ini juga untuk memahami proses pelaksanaan pelatihan dan pemahaman standar oprasional prosedur pelayanan setelah pelatihan kinerja pramusaji food and beverages service. Adapun Teknik pengumpulan data pada penelitian ini melalui observasi secara langsung dan studi wawancara karena penelitiaan ini merupakan penelitian analisis kualitatif deskriptif yang pengolahan datanya melalui observasi kinerja karyawan dan peserta pelatihan setelah dilakukan pelatihan.. Berdasarkan hasil penelitian dapat disimpulkan bahwa pramusaji di KePitu Restaurant tidak sepenuhnya sudah menerapkan standar operasional yang berlaku, serta perlunya pengawasan dan memberlakukan briefing oleh head department restaurant dimulai dari tidak mengikuti peraturan yang ada atau tidak sejalan dengan Standar Oprasional Prosedur (SOP) yang ada, dan kurangnya pengetahuan mengenai Standar Oprasional Prosedur (SOP) KePitu Restaurant. The Kayon is a 5 star resort located in the Ubud area which has a food & beverage service department, namely KePitu Restaurant which takes care of the food and beverage department to achieve customer satisfaction. This research aims to determine the application of standard operational procedures for breakfast at KePitu Restaurant and to understand the Standard Operational Procedures for food and beverages service at KePitu Restaurant The Kayon Resort. Standard operational procedures are very important to support maximum task success. Apart from that, this research is also to understand the process. implementation of training and understanding of standard operational service procedures after food and beverages service waitress performance training. The data collection technique in this research is through direct observation and interview studies because this research is a descriptive qualitative analysis research where the data is processed through observing the performance of employees and trainees after training. Based on the research results, it can be concluded that the waiters at KePitu Restaurant are not fully equipped. implementing applicable operational standards, as well as the need for supervision and enforcing briefings by the head of the restaurant department starting from not following existing regulations or not being in line with existing Standard Operating Procedures (SOP), and lack of knowledge regarding KePitu Restaurant Standard Operating Procedures (SOP).
Penerapan SOP Penyimpanan Bahan Makanan pada Kitchen Kanvaz Patisserie Kristian, Daniel; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.804

Abstract

Penelitian ini bertujuan untuk mengetahui bagaimana penyimpanan bahan makanan di kitchen Kanvaz Patisserie. Peneliti melakukan penelitian dengan menggunakan tekhnik pengumpulan data yaitu observasi, dan wawancara dengan menggunakan judul “Penerapan SOP Penyimpanan Bahan Makanan pada kitchen kanvaz patisserie”. Peneliti melakukan penelitian secara langsung (observasi) ke kitchen Kanvaz Patisserie selama mengikuti program training dan melakukan wawancara secara offline dengan DemiChef melalui tatap muka secara langsung. Dari hasil penelitian yang didapatkan, penulis melakukan perbandingan tentang temperatur, tempat penyimpanan bahan makanan serta sistem FIFO (First In Fisrt Out) dengan teori menurut Wiyasha (2006). Dari hasil perbandingan tersebut masih ada yang belum sesuai antara kenyataan dengan teori yaitu temperatur penyimpanan bahan beku, area gudang tempat penyimpanan, pencampuran bahan makanan, dan adanya bahan makanan yang sudah kadaluarsa. This study aims to find out how the storage of food ingredients in the kitchen of Kanvaz Patisserie. Researchers conducted research using data collection techniques, namely observation, and interviews using the title "Application of SOP for Food Storage in Kitchen Kanvaz Patisserie". Researchers conducted direct research (observation) to the Kanvaz Patisserie kitchen during the training program and conducted offline interviews with DemiChef face-to-face. From the results of the research obtained, the author made a comparison of temperature, food storage and the FIFO (First In Fisrt Out) system with theory according to Wiyasha (2006). From the results of the comparison, there is still something that does not match reality with theory, namely the storage temperature of frozen materials, the warehouse area where it is stored, the mixing of foodstuffs, and the presence of expired foodstuffs.
Kualitas Puding Berbahan Campuran Extrak Bunga Rosella dan Susu Almond Yanti, Ni Kadek Ari Novi; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 6 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i6.816

Abstract

Penelitian ini membahas tentang kualitas puding berbahan dasar bunga rosella dan susu almond untuk mengetahui kualitas pudding yang dari segi rasa, aroma, tekstur, dan warna, dan mengetahui ketahanan puding dalam suhu ruang dan suhu pendingin serta menganalisis seberapa besar pengeluaran yang dikeluarkan dalam pembuatan pudding bunga rosella. Manfaat dari penelitian ini untuk mengetahui pengembangan produk pudding sebagai inovasi baru sebagai cemilan sehat yang penuh serat dalam penelitian ini menggunakan metode kuantitatif dengan analisis uji organoleptik kepada responden sebanyak 15 panelis dan melakukan observasi selama tujuh hari dengan masa penyimpanan pudding di suhu lemari pendingin serta lima hari deangan masa penyimpanan pudding di suhu ruang dengan uji organoleptik ( rasa, warna, tekstur, dan aroma ) didapatkan hasil bahwa pudding berbahan dasar bunga rosella diminati oleh masyarakat dan hasil penelitian menunjukan bahwa pudding bunga rosella mendapatkan point sebesar 75 poin dari segi rasa, tekstur, aroma dan warna hasil penelitian menunjukan bahwa pudding bunga roselladapat bertahan disuhu ruang selama 1 hari dan 3 hari di suhu pendingin biaya produk yang di hasilkan dalam pembuatan pudding bunga rosella ini adalah Rp 34.200 dan menghasilkan 15 buah produk dengan harga jual yaitu 2.500 per produk dengan demikian produk bunga rosella dapat dimanfaatkan dan diterima sebagai alternatif cara mengonsumsi extrak bunga rosella. This research investigates the quality of pudding made from rosella flowers and almond milk. Its objectives include assessing the pudding's quality in terms of taste, aroma, texture, and color, as well as determining its shelf life at room temperature and under refrigeration. Additionally, the study analyzes the production cost of rosella flower pudding. The primary benefit of this research is to promote pudding products as a novel and healthy innovation, rich in fiber. Quantitative methods were employed, involving organoleptic tests conducted by 15 panelists and a seven-day observation period, with the pudding stored under refrigeration for five days. Findings indicate that the public showed demand for pudding made from rosella flowers, with the research results awarding it a score of 75 points for taste, texture, aroma, and color. The research also suggests that rosella flower pudding can last for one day at room temperature and three days when refrigerated. The production cost for making rosella flower pudding is IDR 34,200, resulting in 15 products priced at IDR 2,500 each. Consequently, rosella flower products can be a viable and accepted alternative for consuming rosella flower extract.
Inovasi Tempe Berbahan Dasar Kacang Almond sebagai Pengganti Kacang Kedelai Putra, Putu Merdana; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.840

Abstract

Penelitian ini merupakan inovasi olahan tempe dengan bahan dasar kacang almond sebagai bahan utamanya yakni kacang kedelai. Tempe merupakan bahan pangan fungsional pilihan dengan kandungan seluruh zat gizi yang dibutuhkan. Tujuan dari penelitian ini untuk mengetahui inovasi tempe berbahan dasar kacang almond sebagai pengganti kacang kedelai dari segi kualitas, daya tahan, minat masyrakat dan biaya yang dikeluarkan.Penelitian eksperimen ini dilakukan dengan tes organeloptik, daya tahan dan analisis biaya. Tempe almond ini diuji kepada 5 panelis dengan hasil penliaian sebagai berikut: rasa dengan total skor 19 (enak), aroma dengan total skor 19 (segar), tekstur dengan total skor 22 (sangat padat) dan warna dengan total skor 14 (cukup menarik). Dimana tempe almond memiliki keunggulan pada indikator rasa, aroma dan tekstur. Metode yang digunakan dalam menguji daya tahan ini yaitu disimpan pada kulkas / suhu ruang (25oC) yang tidak terpapar langsung sinar matahari yang mana tempe almond tidak mengandung pengawet sehingga daya simpannya cukup singkat berkisar 1-3 hari saja. Adapun biaya yang dikeluarkan biaya satu buah tempe / 100gr menghabiskan biaya sejumlah Rp. 26.500,-. Minat masyarakat terhadap tempe almond dapat bervariasi tergantung pada beberapa faktor: kesadaran akan manfaat kesehatan, kesesuaian dengan diet dan preferensi makanan, dan ketersediaan dan harga. This research is an innovation of processed tempeh with almonds as the main ingredient, namely soybeans. Tempeh is the functional food of choice with all the nutrients needed. The purpose of this study was to determine the innovation of tempeh made from almonds as a substitute for soybeans in terms of quality, durability, public interest and costs incurred. This experimental study was conducted with organoleptic tests, durability and cost analysis. This almond tempeh was tested on 5 panelists with the following results: taste with a total score of 19 (good), aroma with a total score of 19 (fresh), texture with a total score of 22 (very solid) and color with a total score of 14 (quite attractive). Where almond tempeh has advantages in taste, aroma and texture indicators. The method used in testing this durability is stored in a refrigerator / room temperature (25oC) which is not exposed to direct sunlight where almond tempeh does not contain preservatives so that the shelf life is quite short ranging from 1-3 days only. The cost incurred costs one piece of tempeh / 100gr costs a total of Rp. 26,500, -. Public interest in almond tempeh may vary depending on several factors: awareness of health benefits, compatibility with diet and food preferences, and availability and price.
Pengaruh Beban Kerja dan Lingkungan Kerja Terhadap Kinerja Karyawan Pramana, Made Ananda Ari; Koeswiryono, Dika Pranadwipa; Suwintari, I Gusti Ayu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 9 (2024): Jurnal Ilmiah Pariwisata dan Bisnis September 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i9.875

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui hubungan antara kinerja karyawan dengan beban kerja serta lingkungan kerja, baik secara terpisah maupun simultan. Berdasarkan hasil penelitian, dapat ditarik kesimpulan tentang hubungan antara beban kerja dengan kinerja karyawan: Terdapat hubungan negatif yang signifikan secara statistik antara beban kerja dengan kinerja karyawan, dengan nilai t-hitung sebesar -4,323 dan signifikansi tingkat 0,000. Nilai t-hitung untuk hipotesis ini adalah 4,289, dan tingkat signifikansi untuk hipotesis ini adalah 0,019. Hal ini menunjukkan bahwa lingkungan tempat kerja memiliki dampak positif dan substansial terhadap kinerja karyawan. Jumlah pekerjaan yang diharapkan dilakukan oleh karyawan dan suasana di mana mereka diharapkan untuk melakukannya memiliki dampak yang cukup besar pada kinerja karyawan. F-hitung untuk temuan ini adalah 26,581, dan tingkat signifikansinya adalah 0,000. Besarnya pengaruh jumlah pekerjaan dan suasana tempat kerja terhadap kinerja karyawan adalah 53,1%. Peneliti dapat memberikan rekomendasi sebagai berikut: Hotel Andaz Bali diharapkan dapat memberikan pekerjaan yang sesuai dengan kemampuan dan jabatan karyawan, serta memberikan target yang jelas kepada karyawan dan menciptakan lingkungan kerja yang nyaman bagi karyawan. At the Hotel Andaz Bali, the purpose of this study is to investigate the relationship between employee performance and the workload as well as the working environment, both separately and simultaneously. This investigation is being carried out at the Andaz Hotel in Bali. The sample for the study consisted of the fifty people who responded to the survey. The Classical Assumption Test, Multiple Linear Regression Analysis, the Coefficient of Determination Test, the F Test, and the t Test are the methods of data analysis that have been utilized in the course of this investigation. According to the findings of the research, the following can be deduced about the relationship between workload and employee performance: There is a statistically significant negative relationship between workload and employee performance, with a t-count value of -4.323 and a significance level of 0.000. The t-count value for this hypothesis is 4.289, and the significance level for this hypothesis is 0.019. This suggests that the workplace environment has a positive and substantial impact on employee performance. Both the amount of work that employees are expected to do and the atmosphere in which they are expected to do it have a considerable impact on employee performance. The F-count for this finding is 26.581, and the significance level is 0.000. The extent of the influence that the amount of work and the atmosphere of the workplace have on employee performance is 53.1%. Researchers are in a position to make the following recommendation: The Andaz Bali Hotel should be expected to provide jobs that are in accordance with the abilities and positions of employees, as well as provide clear targets to employees and create a comfortable working environment for employees.
Penerapan Sequence of Service Oleh Waiter Saat Dinner Di Restoran Remedy, Four Seasons Vail, Colorado, USA Realdi, I Kadek Deva; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1045

Abstract

Restoran memiliki peran penting dalam memberikan pelayanan yang berkualitas kepada tamu. Sequence of Service adalah tahapan layanan yang dilakukan oleh pramusaji untuk memastikan pengalaman bersantap yang optimal. Penelitian ini bertujuan untuk menganalisis penerapan Sequence of Service oleh pramusaji saat dinner di Restoran Remedy serta mengidentifikasi aspek layanan yang masih perlu ditingkatkan. Penelitian ini menggunakan metode kualitatif dengan teknik observasi dan wawancara kepada pramusaji dan supervisor di restoran. Hasil penelitian menunjukkan bahwa sebagian besar tahapan Sequence of Service telah diterapkan dengan baik, dengan tingkat kepatuhan mencapai 80-90%. Namun, terdapat dua aspek yang masih belum konsisten dilakukan oleh pramusaji, yaitu menanyakan rasa makanan kepada tamu dan menawarkan kopi atau teh. Kesimpulan dari penelitian ini menunjukkan bahwa meskipun Sequence of Service sudah berjalan sesuai prosedur, masih diperlukan peningkatan dalam beberapa aspek layanan untuk meningkatkan kepuasan tamu. Oleh karena itu, disarankan agar restoran memberikan pelatihan rutin bagi pramusaji, memperketat pengawasan supervisor, serta memastikan SOP layanan diterapkan secara konsisten untuk meningkatkan kualitas pelayanan di Restoran Remedy. This research aims to create an innovative culinary creation by utilizing a traditional fermented ingredient, tempoyak, in chicken curry. Tempoyak is fermented durian flesh, typically used in fish-based dishes. This innovation combines the distinctive acidity of tempoyak with the rich spices of chicken curry. The fermentation process takes a week, then the tempoyak is cooked with chicken and spices to create a distinctive flavor and soft texture. Sensory testing by six panelists, including visual, aroma, and taste assessments, showed positive responses, particularly for its flavor and aroma. Furthermore, the low production costs make this dish economically viable. This research demonstrates that tempoyak chicken curry could become a new variant in Indonesia's traditional culinary herita The restaurant plays an important role in providing quality service to guests. Sequence of Service refers to the stages of service performed by waitstaff to ensure an optimal dining experience. This study aims to analyze the implementation of the Sequence of Service by waiters during dinner at Remedy Restaurant and to identify aspects of the service that still need improvement. This research uses a qualitative method with observation and interview techniques conducted with the waitstaff and supervisor at the restaurant. The results show that most stages of the Sequence of Service have been well implemented, with a compliance rate of 80–90%. However, there are two aspects that are still inconsistently carried out by the waitstaff: asking guests about the taste of their food and offering coffee or tea. The conclusion of this study indicates that although the Sequence of Service is generally being followed according to procedure, improvements are still needed in certain aspects to enhance guest satisfaction. Therefore, it is recommended that the restaurant provide regular training for the waitstaff, strengthen supervisor oversight, and ensure that service SOPs are consistently applied in order to improve service quality at Remedy Restaurant.
Pelatihan Pemandu Wisata Dan Bahasa Inggris Pariwisata Di Desa Wisata Medewi Jembrana Antara, Ida Bagus Ketut Soma; Nirmalasari, Ni Luh Putu Intan; Koeswiryono, Dika Pranadwipa
Jurnal Pengabdian kepada Masyarakat Radisi Vol 3 No 3 (2023): Desember
Publisher : Yayasan Kajian Riset dan Pengembangan RADISI

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55266/pkmradisi.v3i3.353

Abstract

Tourist villages are a forum for local communities to participate in regional tourism development. Through the existence of tourist villages, people can develop their potential and it is hoped that this can improve the welfare of local communities. Medewi Village is a tourist village known as an international surfing location. However, the results of these tourism activities have not had a massive impact on the community in Medewi Village. The formation of the Medewi Tourism Village is expected to have a wider impact, but this cannot yet be done optimally because efforts are needed to increase public awareness about tourism. To increase public awareness, training and assistance is needed so that people are more aware of tourism and have the ability to manage their tourism potential. Assistance activities carried out include English language training and tour guiding so that the community has competence in communicating and accompanying tourists while visiting the Medewi Tourism Village. This service is carried out through three stages, including needs analysis, data collection and implementation of training activities.
Developing Skills in Interpretative Guiding at Batuan Village, Gianyar, Bali Koeswiryono, Dika Pranadwipa
LOSARI: Jurnal Pengabdian Kepada Masyarakat Vol. 5 No. 2 (2023): Desember 2023
Publisher : LOSARI DIGITAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53860/losari.v5i2.189

Abstract

This community service initiative in Batuan Village, Gianyar, exemplifies a collaborative effort between Institut Pariwisata dan Bisnis Internasional (IPB Internasional) and the local community. The well-structured program aimed to empower Batuan Village residents by providing training to become proficient guides, enhancing the tourism experience. Divided into planning, implementation, and evaluation stages, the initiative involved a participatory approach, encouraging active engagement and practical learning. Through thoughtful site selection, material preparation, and live practice sessions, participants gained confidence and skills. The emphasis on impactful interpretation, and incorporating human emotions into narratives, elevated the quality of presentations. The success of the initiative is attributed to the support of IPB Internasional, the student organization, the Village of Batuan, and the enthusiastic local participants, showcasing the positive outcomes achievable through collaborative, community-driven initiatives for sustainable cultural heritage and tourism development.
Kendala Bagi Pekerja Pariwisata Di Seminyak, Bali Dalam Penggunaan Bahasa Inggris Suadnyana, I Wayan; Koeswiryono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1633

Abstract

The language used internationally for communication is English. Therefore mastery of English is mandatory for all workers in the tourism sector. Tourism workers who communicate effectively in English provide an efficient service. Meanwhile, those who speak inadequate English tend to provide less efficient services due to communication barriers between foreign tourists and tourism workers. Based on these facts, the researcher will examine tourism workers' obstacles, especially in ​​Seminyak, Bali, in using tourism English. The method used in this study is a quantitative descriptive method. Data were obtained through questionnaires and interviews with respondents consisting of 54 tourism workers who work in tourism workplaces located in Seminyak, Bali province. The results showed that most of the tourism workers experienced speaking as their biggest obstacle (44.4%, followed by listening (29.6%), reading (14.8%), and writing (11.1%). This research can be suggested to focus on improving the skills of tourism workers in English, especially speaking skills, should be a priority, and formulate the best method to improve speaking skills for future tourism workers, especially in Bali. Keywords: Seminyak, Tourism Worker, English, Obstacles
Co-Authors Ananda , Gusti Ayu Made Githa Anggarayani, Ni Wayan Tutik Antara, Ida Bagus Ketut Soma Artileri, Muhammad Adithyah Fahreza Cahyani, Ni Putu Septia Dewi I Made Krisna Adi Chandra Ida Bagus Ketut Soma Antara Karta, I Nengah Kirana, Kadek Candra Koerniawaty, Francisca Titing Kristian, Daniel Luh Eka Susanti Ni Luh Supartini NI MADE AYU SULASMINI . Nirmalasari, Ni Luh Putu Intan Pramana, Made Ananda Ari Putra, Putu Merdana Realdi, I Kadek Deva Saputra, Anak Agung Kompiang Wahyu Adi Suadnyana, I Wayan Suwintari, I Gusti Ayu Eka Tunjungsari, Komang Ratih Wiyasha, Ida Bagus Made Yanti, Ni Kadek Ari Novi