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All Journal International Journal of Applied Sciences in Tourism and Events jurnal syntax admiration Jurnal Bisnis Hospitaliti Jurnal Pengabdian Kepada Masyarakat MAKARDHI International Journal of Applied Research in Tourism and Hospitality Journal Community Service Consortium Barista : Jurnal Kajian Bahasa dan Pariwisata
Luh Putu Kartini
Applied Tourism Master Program, Politeknik Pariwisata Bali, Indonesia
Aerospace Engineering Arts Humanities Automotive Engineering Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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The Effect of Job Satisfaction on Turnover Intention of Food and Beverage Service Employees at Alila Seminyak Bali I Gusti Gede Anggareksa Putra Mulyawan; I Gusti Ngurah Agung Suprastayasa; I Gusti Agung Gde Witarsana; Luh Putu Kartini
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 5 No 1 (2021): June 2021
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.v5i1.2112

Abstract

Abstract Purpose: This study aims to examine the effect of job satisfaction on turnover intention of food and beverage service employees and to investigate possible areas of improvement to establish job satisfaction on overcoming turnover intention. Research methods: The job satisfaction is measured with a simplified JDI Model, and the turnover intention is measured with Mobley et al.’s Turnover Intention Heuristic Model. The research used quantitative and qualitative methods with a questionnaire and semi-structured interview as the instrument. The analysis includes a correlation test, the classic assumption test, and a simple linear regression test. Results and discussions: The result shows that job satisfaction has a significant negative effect on employee turnover intention. The ability of job satisfaction variables to explain the variance of turnover intention variable was moderate. Demographic factors such as age and academic education are among the most significant factors to influence turnover intention. Three areas of improvement to establish job satisfaction on overcoming turnover intention were addressed. Keywords: job satisfaction, turnover intention, human resources
Employees’ Perception towards Online Training Program: A Case from A Hotel Ni Komang Niko Pandeani; I Gusti Ngurah Agung Suprastayasa; Luh Putu Kartini
JURNAL BISNIS HOSPITALITI Vol 11 No 1 (2022): Jurnal Bisnis Hospitality
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i1.710

Abstract

Training has become a fundamental aspect in maintaining and even developing human resources in an organization. Training is a serious program that cost a lot, therefore the training program provided should be formulated based on the employee’s needs. Online training is one of the methods that is expected to give more flexibility and efficiency to the employees and the employers. As a luxury resort, Hotel X conducts online training and sets minimum hours to be achieved by the employees. However, based on the data obtained, most of employees do not achieve the minimum hours. Therefore, this research aims to analyse the online training program conducted at Hotel X in Bali. This research employed quantitative and qualitative methods to obtain the employees’ perceptions regarding the training course, content, instructor, and its relevance to their job. The quantitative data were obtained through a set of questionnaires administered to 180 samples and qualitative data were obtained by conducting interview with some employees and some managerial and senior staff. The result showed that, the training course and the training content provided are very good, the training instructor is qualified and very good, and the online training materials are relevant to the respondent’s job.
Role of Satisfaction in The Influence of Destination Image on Tourist Attitudinal Loyalty Luh Putu Kartini; I Putu Utama; Amirosa Ria Satiadji
International Journal of Applied Research in Tourism and Hospitality Vol. 1 No. 1 (2022): International Journal of Applied Research in Tourism and Hospitality
Publisher : Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (749.903 KB) | DOI: 10.52352/jarthy.v1i1.724

Abstract

Tourist loyalty is very important for tourist destinations as it showing commitment and willingness to recommend to other so the business processes in destination can continue to grow. This research aims to analyze the role of satisfaction in the influence of destination image through attitudinal loyalty in Medana Village, Tanjung – North Lombok from tourist’s perspective. The data collection of this research was carried out by purposive sampling method through the distribution of questionnaires, observations, literature studies and secondary data, also interviews. Analysis of the data used is path analysis using SEM (Structural Equation Modeling) with mediating effects and tested with AMOS and Sobel-test. The results stated that satisfaction is able to mediate the effect of destination image on attitude loyalty. However, there are still improvements needed to increase tourist satisfaction, such as develop a customer-centric strategy, formulate transformative services and gaining support from the association/industry.
The Effect of Indirect Compensation on Employee Performance in Daluman Villa Kuta Bali Sri Sukmawati Wijaya; I Ketut Surata; Luh Putu Kartini; Raissa Puspita
Barista : Jurnal Kajian Bahasa dan Pariwisata Vol. 7 No. 2 (2020): Desember
Publisher : Unit Bahasa, Politeknik Pariwisata NHI Bandung

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Abstract

During the pandemic situation, take interest to indirect compensation in order to maintain employee performance becomes very important while increasing direct compensation will be difficult. The purpose of this study is to find out the significance effect of indirect compensation toward employee performance based on criteria of Byars and Rue’ indirect compensation model and Sedarmayanti’s employee performance model. Mixed method is chosen in this research to study the employee perception of Daluman Vila using questionnaire with census method and elaborate it with interview result. The quantitative data is then analyzed using simple regression test, meanwhile the qualitative data is analyzed using descriptive analysis and triangulation. The result shows that employees supporting facilities in indirect compensation criteria, and initiative in employee performance, obtained lowest score. To improve these aspects, evaluation related to supporting employee facilities and designing employee performance indicator for Daluman Villa personal use are suggested to be done.
Enhancing Employee Performance through Strategic Training: A Study of the Food and Beverage Kitchen Department in Five-Star Hotel in Nusa Dua Luh Putu Kartini; Prastha Adhyatma; Ni Luh Dita Priliani
Jurnal Syntax Admiration Vol. 5 No. 6 (2024): Jurnal Syntax Admiration
Publisher : Syntax Corporation Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46799/jsa.v5i6.1225

Abstract

This study investigates the impact of training on employee performance in the Food and Beverage Kitchen Department of five-star hotels in Nusa Dua. The research aims to bridge the gap between theoretical models of training and their practical implementation within the hospitality sector. A quantitative descriptive methodology was employed, with data collected through online questionnaire. The data were analysed using SPSS version 23, including validity and reliability tests, simple linear regression, and t-tests. The results indicate a significant positive relationship between training and employee performance. The study concludes that effective training programmes are crucial for enhancing employee performance and recommends improving training methods and facilities. Future research could explore the long-term effects of different training types on performance outcomes.
Sinergi Kuliner dan Pariwisata: Pelatihan Pengolahan Hasil Laut di Desa Bugbug, Karangasem sunada, I Nyoman; Atmaja, I Made Purwa Dana; Kristiana, Nina Indra; Rumadana, I Made; Pujawan, Anak Agung Ketut Alit; Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; K.P Dalem, Anak Agung Gd Putra; Hendrayana, I Made; Trisdayanti, Ni Putu Eka; Kartini, Luh Putu; Winata, Gede Adi Sistha; Hardina
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1445

Abstract

This study aimed to enhance the skills and knowledge of the local community in Desa Bugbug, Karangasem, in processing seafood to develop the culinary industry and boost tourism. A combination of qualitative and quantitative approaches was employed, focusing on practical training and continuous mentoring. Data were collected using questionnaires distributed to participants before and after the training sessions, complemented by short interviews. The data were analysed to identify changes in competency levels, focusing on five key variables: culinary skills and knowledge, hygiene and sanitation awareness, professionalism and collaboration, sustainable culinary industry development, and training quality and effectiveness. The results indicated significant improvements in participants' culinary skills and knowledge, particularly in seafood processing, and heightened awareness of hygiene and sanitation practices. However, challenges in professional collaboration and the sustainable development of the culinary industry were identified. The training had a positive impact, increasing local culinary skills and knowledge, enhancing menu diversity, and supporting the preservation of traditional culinary practices. Continuous mentoring from academic institutions is crucial to further develop these competencies and ensure long-term benefits. Future research should explore integrating digital technology into training programs and evaluate the long-term economic impact on local tourism. Overcoming logistical challenges and resistance to new techniques are essential for sustainable development.
Pengembangan Kapasitas SDM Pariwisata melalui Pendampingan Tata Kelola Destinasi dan Pemanfaatan Produk Lokal untuk Mendukung Pariwisata Regeneratif Puja, Ida Bagus Putu; Pitanatri, Putu Diah Sastri; Priliani, Ni Luh Dita; Kartini, Luh Putu; Sukariyanto, I Gede Made
Journal Community Service Consortium Vol 4 No 2 (2024): Journal Community Service Consortium
Publisher : Universitas Ciputra Surabaya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37715/consortium.v4i2.5362

Abstract

Labuan Bajo menghadapi tantangan dalam pengelolaan destinasi dan pemberdayaan sumber daya manusia (SDM) untuk mendukung pariwisata berkelanjutan. Dalam upaya mendukung hal ini, Politeknik Pariwisata Bali berperan aktif dalam pembangunan kepariwisataan daerah dan nasional melalui kegiatan penelitian dan pengabdian masyarakat, baik di tingkat lokal, nasional, maupun internasional. Salah satu bentuk pengabdian yang dilaksanakan adalah program pendampingan untuk meningkatkan kapasitas SDM pariwisata di Labuan Bajo, dengan melibatkan 50 peserta. Program ini fokus pada tata kelola destinasi dan pemanfaatan produk lokal sebagai strategi mendukung pariwisata regeneratif. Metode yang digunakan dalam program ini adalah pendampingan kepada Aparatur Sipil Negara (ASN), Kadisparbud Manggarai Barat, pemilik UMKM, Ketua Kelompok Sadar Wisata, pelaku wisata, serta masyarakat yang tertarik mengembangkan diri di sektor pariwisata. Hasilnya, pendampingan yang diberikan berhasil meningkatkan pemahaman dan kemampuan dalam pengelolaan destinasi serta inovasi dalam pemanfaatan produk lokal seperti kemiri, cumi, dan teri menjadi olahan sambal. Pendekatan regeneratif yang diterapkan juga memperkuat pelibatan masyarakat lokal dalam menjaga kelestarian lingkungan dan budaya setempat. Dengan demikian, program ini memberikan kontribusi nyata dalam mendukung pengembangan pariwisata Labuan Bajo yang berkelanjutan dan berbasis pada potensi lokal.
Co-Authors Anak Agung Ketut Alit Pujawan Gede Adi Sistha Winata Hardina Hendrayana, I Made I Gusti Agung Gede Witarsana I Gusti Gede Anggareksa Putra Mulyawan I Gusti Ngurah Agung Suprastayasa I Ketut Surata I Made Purwa Dana Atmaja I Putu Utama K.P Dalem, Anak Agung Gd Putra Kristiana, Nina Indra Martadjaya, I Gusti Made Iwan Dusanta Ni Komang Niko Pandeani Ni Putu Eka Trisdayanti Prastha Adyatma Priliani, Ni Luh Dita Putu Puja, Ida Bagus Raissa Puspita Rumadana, I Made Sastri Pitanatri, Putu Diah Satiadji, Amirosa Ria Sri Sukmawati Wijaya Sudiarta, Ngakan Putu Sukariyanto, I Gede Made Sunada, I Nyoman