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All Journal International Journal of Applied Sciences in Tourism and Events Logic : Jurnal Rancang Bangun dan Teknologi Bhakti Persada Jurnal Aplikasi IPTEKS International Journal of Green Tourism Research and Applications Journal of Applied Sciences in Travel and Hospitality International Journal of Travel, Hospitality and Events Journal of Applied Sciences in Travel and Hospitality JASL - Journal of Applied Studies in Language International Journal of Green Tourism Research and Applications Journal of Business on Hospitality and Tourism Jurnal Sains Terapan Pariwisata
I Gusti Agung Bagus Mataram
Politeknik Negeri Bali
Arts Humanities Computer Science & IT Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Library & Information Science Public Health Social Sciences Transportation Veterinary Other

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Marketing Mix Strategy To Increase Room Occupancy At Sanctoo Suites & Villas Ni Luh Pratiwi Eca Putri; Made Sudiarta; I Gusti Agung Bagus Mataram
Jurnal Sains Terapan Pariwisata Vol. 6 No. 3 (2021): Jurnal Sains Terapan Pariwisata
Publisher : Politeknik Sahid

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

Abstract

This research focuses on the analysis of the marketing mix strategy used by the Sales & Marketing department at Sanctoo Suites & Villas and also this study aims to determine the most relevant marketing mix strategies used to increase the room occupancy at Sanctoo Suites & Villas. The data collection methods used in this study were participant observation, structured interviews, questionnaires, and documentation. The analysis technique used in this study consists of qualitative descriptive analysis, IFAS (Internal Factor Analysis Summary) Matrix, EFAS Matrix (External Factor Analysis Summary), Internal-External Matrix (IE), and analysis with a SWOT matrix (Strength, Weaknesses, Opportunities, Threats). The result of the IFAS matrix (Internal Factor Analysis Summary) analysis score is 2.99 and the EFAS matrix (External Factor Analysis Summary) score is 2.86 therefore in the IE (Internal-External) Matrix the position of the current marketing mix strategy is at cell 5, Internal-External Matrix (IE), which is called growth and stability strategies through horizontal integration. The analysis with the SWOT matrix (strength, weaknesses, opportunities, threats) result 10 alternative strategies that can be applied to increase the occupancy rate of Sanctoo Suites & Villas rooms.
Implementation of Green Service Innovation at Food & Beverage Department Beach Resort & Spa Putra, I Ketut Adi Bagaskara; Sari, I Gusti Agung Mas Krisna Komala; Mataram, I Gusti Agung Bagus
Journal of Business on Hospitality and Tourism Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.381

Abstract

Food & beverage department service has a very important role in a hotel, because the good and bad of the service will affect the level of popularity of the hotel. During the delivery of excellent quality service will create high value, which can create customer satisfaction. The purpose of this study is to analyses the application of green service innovation and what obstacles are faced in the application of green service innovation at Azul beach club Bali Mandira Beach Resort & Spa. This study uses a qualitative descriptive analysis method by dividing three stages, namely reducing data, presenting data and then drawing conclusions. The data collection methods in this study are observation, interviews, literature studies and documentation. The results of this study show that of the 9 (nine) indicators of green service innovation applied to the F&B department at Azul beach club applied 100% well. The obstacles faced in the implementation of green service innovation are maintaining consistency and commitment, product resilience, spending funds and also limited product raw materials.
Implementation of Green Service Innovation at Food & Beverage Department Beach Resort & Spa Putra, I Ketut Adi Bagaskara; Sari, I Gusti Agung Mas Krisna Komala; Mataram, I Gusti Agung Bagus
Journal of Business on Hospitality and Tourism Vol. 8 No. 2 (2022): December 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i2.381

Abstract

Food & beverage department service has a very important role in a hotel, because the good and bad of the service will affect the level of popularity of the hotel. During the delivery of excellent quality service will create high value, which can create customer satisfaction. The purpose of this study is to analyses the application of green service innovation and what obstacles are faced in the application of green service innovation at Azul beach club Bali Mandira Beach Resort & Spa. This study uses a qualitative descriptive analysis method by dividing three stages, namely reducing data, presenting data and then drawing conclusions. The data collection methods in this study are observation, interviews, literature studies and documentation. The results of this study show that of the 9 (nine) indicators of green service innovation applied to the F&B department at Azul beach club applied 100% well. The obstacles faced in the implementation of green service innovation are maintaining consistency and commitment, product resilience, spending funds and also limited product raw materials.
Online cooperative learning in communication and teamwork skills development Ginaya, Gede; Somawati, Ni Putu; Mataram, I Gusti Agung Bagus
Journal of Applied Studies in Language Vol. 6 No. 1 (2022): Jun 2022
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasl.v6i1.360

Abstract

The findings of several references reveal that most unemployed social science graduates have poor communication skills and collaborative skills. A revolutionary and visionary learning process is needed to improve the ability of graduates through vocational education that emphasizes practice rather than theory. A constructive learning environment with the application of cooperative learning strategies provides an active learning experience for students and simultaneously studies subjects. The group investigation-based learning structure is accompanied by the support of a learning management system (LMS) which aims to increase the effectiveness of learning and improve communication and collaborative skills. The implementation of online learning is improved by referring to the principles of e-learning. Learning management system interactive tools and other applications are provided for the needs of students in learning activities. This article also discusses the online learning syntax that supports the process of interaction and communication in the implementation of cooperative learning.
Implementation of electronic word of mouth and service quality toward repurchase intention at K Club Ubud Resort Piani, Ni Wayan Okta; Sari, I Gusti Agung Mas Krisna Komala; Mataram, I Gusti Agung Bagus
Journal of Applied Sciences in Travel and Hospitality Vol. 7 No. 1 (2024): 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.v7i1.38-51

Abstract

This study aims to know the implementation and the influence of electronic word of mouth (E-WOM) and service quality towards repurchase intention at K Club Ubud Resort and determine which factors are the most dominant in increasing repurchase intention. The data collection used was observations, documentation, questionnaires, interviews, and literature studies with a total sample of 31 which was determined by the non-probability sampling method, namely saturated sampling. The data analysis technique is a mixing method design that refers to the explanatory sequential design, where quantitative analysis uses multiple linear regression analysis in the first stage and then is analyzed in more depth with qualitative descriptive analysis. The results of this study conclude that K Club Ubud Resort has implemented electronic word of mouth and service quality, where the determination coefficient found is 77,6%. The dominant factor based on the effective contribution value shows that service quality has the highest score (49,5%), followed by electronic word of mouth (28,1%). This phenomenon is caused by the stipulation of service standards which are the source of consumer satisfaction at K Club Ubud Resort. With excellent service, consumers will feel satisfied and will come to visit again (repurchase intention). Besides that, consumers will also promote the products they bought previously at K Club Ubud Resort either by word of mouth or through social networking sites.
Co-Authors Dewa Made Suria Antara Gede Ginaya Gede Ginaya I G P Fajar Pranadi Sudhana I Gusti Agung Istri Mas Pertiwi I Ketut Suarja I Ketut Suja I Putu Astawa I Putu Krisna Arta Widana I Putu Sudira I Wayan Budi Sentana Ika Fitri Kurnia Sari Made Suardani Made Sudiarta Ni Gusti Nyoman Suci Murni Ni Luh Eka Armoni Ni Luh Pratiwi Eca Putri Ni Nyoman Sri Astuti Ni Putu Somawati Ni Putu Sri Devi Wahyuniati Nyoman Indah Kusuma Dewi Piani, Ni Wayan Okta Putra, I Ketut Adi Bagaskara Putu Wila Pradnya Paramita Risa Hani Safitri Sari, I Gusti Agung Mas Krisna Komala Somawati, Ni Putu Wayan Aries Dana Surya