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All Journal Jurnal Bisnis dan Kewirausahaan SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] International Journal of Green Tourism Research and Applications Journal of Applied Sciences in Travel and Hospitality International Journal of Green Tourism Research and Applications Jurnal Sains Terapan Pariwisata

Ni Gusti Nyoman Suci Murni

Politeknik Negeri Bali

Author-ID : 3592585

Humanities Economics, Econometrics & Finance Education Library & Information Science Public Health Social Sciences Veterinary Other

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Articles

Analysis of service quality towards repeater guest satisfaction at The Samaya Seminyak Ika Fitri Kurnia Sari; I Gusti Agung Bagus Mataram; Dewa Made Suria Antara; Ni Gusti Nyoman Suci Murni
International Journal of Green Tourism Research and Applications Vol 3 No 1 (2021): June 2021
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v3i1.2026

The purpose of this study was to determine how satisfied the repeater guest were with the performance of The Samaya Seminyak and to know indicators that had to be improved in order to increase the satisfaction of the repeater guest. The method used is Servqual Test and Important Performance Analysis as the tools to measure repeater guest satisfaction on the existing performance of The Samaya Seminyak. Data were collected from 75 questionnaires repeater guest. Measurement of repeater guest satisfaction was using the theory of 5 dimensions of service quality those are tangible, reliability, responsiveness, assurance, and empathy. The quality of service available at The Samaya Seminyak was unable to meet the quality of service desired by repeater guest. Analysis of service quality is resolved by Servqual test, where 10 out of 15 indicators produce negative gaps, and 5 indicators produce positive gaps. The services that need to be improved in order to increase the satisfaction of repeater guest are indicators of the accuracy and speed of the host and butler staff in providing services appropriately, the ability in providing services to the guests, the ability of the host and butler staff in understanding guests’ wishes quickly, host and butler staff initiative in providing assistance, and host and butler staff knowledge about the products offered.

ANALYSIS OF THE SERVICE QUALITY TO CUSTOMERS AT NELAYAN RESTAURANT OF THE BELMOND JIMBARAN PURI BALI HOTEL Ni Wayan Trisnayanti; I Ketut Suarja; Dewa Made Suria Antara; Ni Gusti Nyoman Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (340.261 KB)

The purpose of this research is to determine the service quality to customers and determine the indicators that need to be improved and maintained in the quality of services provided to customers at Nelayan Restaurant of the Belmond JimbaranPuri Bali. This research uses five variables: Tangibles (X1), Reliability (X2), Responsiveness (X3) Assurance (X4), and Empathy (X5) by using 14 indicators/questions. The type of data used in this research is the qualitative and quantitative data with proportionate stratified random sampling. The number of samples obtained 80 respondents. Data were analyzed by using the technique of importance-performance analysis. Collection of data through distributing questionnaires to the customers. The results show that more indicators are getting positive values than negative values, and there are several indicators that need to be improved, namely the indicator of employees are ready to provide assistance needed by guests (X3.1), employees are polite in serving guests (X4.1), and employees have acted for the benefit of guests (X5.1) as well as the indicators that need to be maintained such as the indicator of restaurant cleanliness (X1.1), condition of restaurant (X1.2), Food ingredients used in the restaurant (X1.3), Appearance of the restaurant employees (X1.4), and employees provide fast and precise services (X2.2).

Influence of Local Original Revenue and Economic Growth on Poverty Rate in Regency/City of Bali Province Ni Nyoman Yintayani; Anak Agung Gde Mantra Suarjana; Ni Gusti Nyoman Suci Murni
Jurnal Bisnis dan Kewirausahaan Vol 15 No 2 (2019): JBK - Jurnal Bisnis dan Kewirausahaan
Publisher : P3M Politeknik Negeri Bali

The purpose of this study are: (1) To analyze the influence of local original revenue on poverty rate in regencies/cities in Bali Province. (2) To analyze the influence of economic growth on the rate of poverty in regencies/cities in Bali Province. (3) To analyze the influence of local original revenue and economic growth simultaneously on poverty rate in regencies/cities in Bali Province. (4) To analyze the pattern of the relationship between economic growth and poverty rate in regencies/cities in Bali Province. The research sample was taken with purposive sampling technique in accordance with the objectives of the researcher with several considerations. Data collection is done with documentation techniques. The data analysis technique used is multiple regression techniques. The results of data analysis show that the local original revenue has a negative and significant influence on the rate of poverty in the regency/city government in Bali Province. Economic growth has a negative and significant influence on the rate of poverty in the regency/city government in Bali Province. Local original revenue and economic growth simultaneously have a negative and significant influence on poverty rate in regency/city governments in Bali Province. The pattern of the relationship between economic growth and poverty in each regency/city in the Province of Bali shows that the most ideal condition is achieved by the Badung Regency and Denpasar City including the category of regions where Economic Growth is high with a low poverty rate (Quadrant III). While other regencies in Bali Province have not reached ideal conditions.

AUTOMATED HOTEL CHECK-IN SERTA DAMPAKNYA PADA TENAGA KERJA LOKAL Ni Gusti Nyoman Suci Murni; Made Ruki; I.A. Kade Werdika Damayanti
Soshum: Jurnal Sosial dan Humaniora Vol 7 No 2 (2017): July 2017
Publisher : Politeknik Negeri Bali

The tourism sector is one of the most heavily influenced sectors of information technology. Hotels that are a component of tourism cannot be separated from these influences, especially in information services, room reservations, check-in / check-out service, and other services. With the sophistication of information technology, everyone can access any information, from anywhere; at a very cheap price even every country provides free facilities for that purpose. This study uses qualitative methods where the data source obtained by looking for some libraries related to self check-in. The results show that there are some differences that applied between the check-in manual and self check-in, and the impact caused by the application of self check-in. The positive impact of self check-in are speeding up the check-in process, saving payrolls, simplifying services, simplifying reporting, and saving time. While the negative impacts such as reducing employment in developing countries, reducing social communication / human touch, reducing the understanding of cross cultural understanding, allowing the occurrence of crime (cyber crime) as well as very expensive initial cost.

Green Meeting Implementation at The Apurva Kempinski Bali Ahmad Riri Nurany; I Ketut Sutama; I Gede Mudana; Ni Gusti Nyoman Suci Murni
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 study aims to maximize the implementation of two aspects, namely the Green Meeting Concept with Green MICE Business. The study uses qualitative descriptive analysis techniques by exploring the explanation of the green economy concept, things that affect the green economy, the benefits of green MICE Business and supporting government policies. As to overcome this problem, the event organizers should limit the number of waste used in an event. Therefore, it is important that event handlers practice environmental protection during organizing an event. Evaluating environmental impacts from both positive and negative perspectives provides a better understanding of the proper use of natural resources. Perform calculations for investment planning to support the green MICE movement as part of supporting a green economy.

Marketing Mix Implementation Of Food And Beverage At Pool Bar Canggu Dream Village I Gede Krisna Mahendra Putra; Nyoman Mastiani Nadra; Ni Gusti Nyoman Suci Murni
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

This study aims to determine the application of the marketing mix to food and beverage sales at the Canggu Dream Village pool bar. The problem described in this study is how much effort has been made by the Food & Beverage Department and sales & marketing in increasing the sales of food and beverages at the Canggu Dream Village pool bar. This research was conducted on the food & beverage department and sales & marketing, namely FB managers and sales marketing managers who were taken using purposive sampling techniques, namely people who were considered to know the application of the marketing mix carried out in Canggu Dream Village. Data analysis in this study uses descriptive qualitative analysis which describes information from interviews and relates it to theories that support the discussion related to the marketing mix conducted by Canggu Dream Village. The results obtained are that the marketing mix carried out in Canggu Dream Village, especially in the fb department, is quite good, but has shortcomings in the elements of human resources and promotion. The effort that can be done is to add human resources to help promote increased product sales, namely food and beverages that are owned, namely in the people mix element (people) there are limitations to the marketing team, if the Canggu Dream Village adds human resources to assist in handling requests that arise come from consumers and help promote the sale of food and beverages owned by the pool bar.

Co-Authors Ahmad Riri Nurany Dewa Made Suria Antara I Gede Krisna Mahendra Putra I Gede Mudana I Gusti Agung Bagus Mataram I Ketut Suarja I Ketut Sutama I.A. Kade Werdika Damayanti Ika Fitri Kurnia Sari Made Ruki Mantra Suarjana, Anak Agung Gde Ni Nyoman Yintayani Ni Wayan Trisnayanti Nyoman Mastiani Nadra

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