Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] International Journal of Travel, Hospitality and Events
Ni Luh Eka Armoni
Unknown Affiliation
Humanities Decision Sciences, Operations Research & Management Education Social Sciences Transportation Other

Published : 4 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 4 Documents
Search

 1 
KEPUASAN MAHASISWA JURUSAN PARIWISATA TERHADAP KINERJA PERMATA TOURS Nyoman Mastiani Nadra; Ni Luh Eka Armoni; AAA Ngurah Harmini; I Gusti Made Wendri
Soshum: Jurnal Sosial dan Humaniora Vol 7 No 3 (2017): November 2017
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (235.22 KB) | DOI: 10.31940/soshum.v7i3.705

Abstract

Penelitian ini bertujuan untuk mengetahui faktor-faktor yang dianggap penting oleh pelanggan serta faktor-faktor yang perlu mendapatkan prioritas untuk meningkatkan kepuasan pelanggan. Penelitian ini adalah penelitian kualitatif yang dikuantitatifkan menggunakan skor. Data yang diolah berupa data primer yang diperoleh dari penyebaran kuesioner keresponden. Dengan menggunakan Performance Important Analysis didapat hasil bahwa tidak ada atribut/variable pada kuadran A yang menyebabkan mahasiswa tidak puas/kecewa. Pada kuadran B menunjukkan faktor faktor atau atribut yang mempengaruhi kepuasan pelanggan, kuadran ini perlu dipertahankan karena pada umumnya tingkat pelaksanaannya telah sesuai dengan kepentingan dan harapan mahasiswa. Kuadran C menunjukkan beberapa variable yang kurang penting pengaruhnya bagi pelanggan, dalam pelaksanaanya oleh perusahaan biasa biasa saja, dianggap kurang penting dan kinerjanya kurang memuaskan. Kuadran D menunjukkan variabel yang mempengaruhi pelanggan kurang penting tetapi pelaksanaannya berlebihan, dianggap kurang penting tapi kinerjanya memuaskan. Rekomendasi berupa self evaluation bagi Permata Tours dan Peace Tours dan dapat dipakai acuan dalam memberikan pelayanan kepada mahasiswa dalam memberikan pelayanan yang lebih berkualitas.
Front Office Department Service Quality during the Covid-19 Period Ni Made Ayu Safitri; I Nyoman Rajin Aryana; Ida Ayu Elistyawati; Made Sudiarta; Ni Luh Eka Armoni
International Journal of Travel, Hospitality and Events Vol. 1 No. 1 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i1.5

Abstract

ABSTRACT Purpose: This study was to determine the service quality of the front office department and the efforts of the front office department in Canggu Dream Village, Bali, Indonesia, to maintain and improve the quality of the services given. Research methods: This study used descriptive statistical analysis techniques with 90 samples of guest reviews selected using purposive sampling method. The source of data is guest reviews for one year from January 2020 to December 2020 on online travel agents. Results and discussion: There were comparisons of positive reviews with a total of 94% while negative reviews are only 6%. Each variable gets a different percentage, the empathy variable gets a percentage of 50% and becomes the most dominant variable in positive reviews. Implication: All the variables have a higher percentage of positive reviews than negative reviews. Keywords: quality of service, guest complaints, front office department.
The Handling of Linen Needs in the Context of Cleanliness, Health, Safety, and Environment Sustainability Zainal Hasan; Ni Luh Eka Armoni; I Wayan Basi Arjana; Ni Nyoman Triyuni; Kanah; Wahyuning Dyah
International Journal of Travel, Hospitality and Events Vol. 1 No. 2 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i2.11

Abstract

ABSTRACT Purpose: The purpose of this study was to analyze the needs and the handling of room linen at a five-star hotel located in Nusa Dua area, Bali, Indonesia, in the context of CHSE (cleanliness, health, safety, and environment sustainability). Research methods: The method used in this research is a qualitative method using descriptive data both in writing and orally from respondents through field observations, interviews, and documentation. Results and discussion: The housekeeping department's linen management system at the hotel has not met linen management standards. The availability of existing Linen with a theoretical method of at least 3 par stocks was found to be lacking in the number of linen and the way the linen was handled was still not in accordance with existing procedures. Implication: Handling of room linen needs to be improved to get optimal results and it is necessary to increase the number of linens so that hotel operations can run more effectively and efficiently and do not force linen that is no longer suitable for use to be reused. Keywords: linen, par stock, CHSE, hotel.
Implementation of Standard Operating Procedures of Food and Beverage Service at Infinity8 Bali Hotel Ni Putu Sri Devi Wahyuniati; I Gusti Agung Bagus Mataram; Ni Luh Eka Armoni; I Ketut Suja
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i1.235

Abstract

Purpose:  This study aims to determine the implementation of standard operating procedures applied by food and beverage service employees and the managements to improve food and beverage service. Research methods:  This study uses a qualitative descriptive analysis technique, which systematically describes the data obtained during the study starting from interviews, observations, questionnaires, literature studies, and quantitative descriptive analysis using a 5-level Likert scale. Data were obtained by distributing questionnaires on the implementation of standard operating procedure of food and beverage service to 9 respondents in the food and beverage service department. Results and discussion:  From 13 standard operating procedures there are 11 standard operating procedures that have been implemented optimally, and 2 of standard operating procedures which is not maximum implementated yet such as selling by recommendation with a value of 3.81 and serving food and beverage with a value 4.19, as well as several points in standard operating procedures for  seat the guest and menu presentation with a value of below 4.11. Implication:  Conducting training, improving and maintaining the application of standard operating procedures, improving supervision and communication, and conducting evaluations to improve the services provided to guests need to do better.   Keywords:  implementation, standard operating procedures, food and beverage service.
Co-Authors AAA Ngurah Harmini I Gusti Agung Bagus Mataram I Gusti Made Wendri I Ketut Suja I Nyoman Rajin Aryana I Wayan Basi Arjana Ida Ayu Elistyawati Kanah Made Sudiarta Ni Made Ayu Safitri Ni Nyoman Triyuni Ni Putu Sri Devi Wahyuniati Nyoman Mastiani Nadra Wahyuning Dyah Zainal Hasan