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All Journal Jurnal Master Pariwisata (JUMPA) Jurnal Manajemen Perhotelan dan Pariwisata Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Journal of Community Development and Disaster Management Journal of Tourism and Interdiciplinary Studies Abdimas Indonesian Journal Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI Jurnal Abdimas Indonesia Majority Science Journal Journal of Innovative and Creativity
I Gusti Ayu Melistyari Dewi
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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Pelatihan Spa Bagi Karang Taruna Desa Adat Sumerta Kaja Guna Meningkatkan Kualitas Ekonomi Ni Putu Isha Aprinica; I Gusti Ayu Melistyari Dewi; Ida Ayu Gayatri Kesumayathi
jurnal ABDIMAS Indonesia Vol. 2 No. 3 (2024): September: Jurnal ABDIMAS Indonesia
Publisher : STIKes Ibnu Sina Ajibarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59841/jurai.v2i3.1851

Abstract

Sumerta Kaja Traditional Village is one of the traditional villages in Bali which has quite large tourism potential. The beauty of traditional Balinese spa culture is one of the main attractions for tourists visiting this area. However, in this traditional village there is a group of PKK women who have limited knowledge and skills to develop independent economic businesses. Therefore, spa training for the Sumerta Kaja Traditional Village youth organization is important in order to improve their economic quality. This village has significant tourism potential, but the youth organizations in this traditional village are still unable to utilize this potential optimally. They have limited knowledge and skills in the spa sector, making it difficult for them to be involved in developing the tourism sector in their traditional villages. Apart from that, youth organizations are also a group that has an important role in the family and society. Through spa training, they can be economically empowered and have the opportunity to earn additional income. This will give them pride and increase their role and self-confidence in society.
Penerapan Health and Safety Regulations dari Karyawan Gerai D’crepes di Salah Satu Mall di Bali Wibowo, Cindy Lorensia; Kusno, Kelly; I Gusti Ayu Melistyari Dewi
MSJ : Majority Science Journal Vol. 1 No. 2 (2023): MSJ-August
Publisher : PT. Hafasy Dwi Nawasena

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61942/msj.v1i2.34

Abstract

The Implementation of Health and Safety Regulation of employees in working will impact to the quality of the food. Hence, socialization and evaluation related to Health and Safety Regulation towards employees are needed. The purpose of this research is to know The Implementation of Health and Safety Regulations of D’Crepes ’s Employees In One Of The Mall In Bali. This studies used descriptive qualitative method. Data collecting using observation method, documentation, and interview. The subject of this research were D’Crepe ‘s employees in one of the mall in Bali with 3 employees. Data analysis used descriptive analysis then presented through table and percentage. The results showed that the implementation of health and safety in D’crepe was quite good, the employees obey the grooming SOP which are wearing cap, hand gloves, face mask, and shoes. They also obey the cleaning schedule well. Unfortunately, there are only one sink provided, more sink is needed for huge production, cleanliness while rush hour were ignored where the storage were left opened and toppings are exposed, production area were also messy.
PELATIHAN PEMBUATAN COCKTAIL BERBAHAN DASAR BREM DARI KOMODITI LOKAL DESA KENDERAN, KECAMATAN TEGALALANG Susanti, Luh Eka; I Kadek Muli Artawan; Ni Wayan Asri Utami; I Gusti Ayu Melistyari Dewi
Sewagati Vol. 2 No. 2 (2023): Sewagati
Publisher : Fakultas Teknik dan Informatika Universitas PGRI Mahadewa Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59819/sewagati.v2i2.3146

Abstract

Desa Kenderan merupakan salah satu desa yang berasal dari wilayah kecamatan Tegalalang di bali. Desa Kenderan sama dengan desa lainnya yang ada di bali,yang mana setiap desa memiliki kegiatan yang beranggotakan perempuan ataupun ibu-ibu yang berasal dari masyarakat desa yaitu PKK. Tujuan dari program ini, dengan mengarahakan mahasiswa dalam memberikan berbagai inovasi serta menerapakan inovasi kepada masyarakat.Yang mana salah satu bentuk dari upaya dalam mengembangkan suatu pemberdayaan pada masyarakta adalah dengan adanya bentuk dari pelatihan dan pendampingan. Pelatihan yang dilakukan di desa Kenderan, mengenai pembuatan cocktail berbahan dasar brem.Dalam menjalankan kegiatan dalam pengabdian masyarakat yang dilakukan, maka terdapat metode yang di pakai yaitu metode demonstrasi. Metode demonstrasi digunakan dalam menyampaikan bagaimana cara dan tahapan-tahapan dalam penerapannya.Dengan adanya produk berupa cocktail yang dihasilkan ibu-ibu anggota PKK menjadi semakin termotivasi untuk berkreasi tentang minuman yang dapat memberikan nilai jual yang tinggi. Dan diharapakan dengan tambahnya kemampuan yang dimiliki oleh ibu anggota PKK, maka semakin meningkat juga perekonomian yang ada di desa Kenderan.
STRATEGI PENGEMBANGAN DAYA TARIK WISATA TUKAD BINDU BERBASIS MASYARAKAT DI KELURAHAN KESIMAN KOTA DENPASAR Christina Risma Lovieta; Putu Eka Wirawan; I Gusti Ayu Melistyari Dewi; I Gusti Ayu Eka Suwintari
Journal of Tourism and Interdiciplinary Studies Vol. 3 No. 2 (2023): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jotis.v3i2.113

Abstract

The tourist attraction of Tukad Bindu was originally a river that was used as garbage dump by local community, which seemed haunted and dirty. However, because of the concern and participation of the local community, the Bindu River was managed and developed by the Tukad Bindu Foundation to become a tourist attraction. Even though has become a tourist attraction, although there are still many shortcomings with respect to management and development, consequently, this study's goal is to create alternate development strategies that are more effective, so it will able to maintain its existence and become a sustainable tourist attraction as an example for other tourist attraction, to continue to pay attention to environmental sustainability and provide an impact on increasing the community's economy. This study used a method of qualitative description, which was obtained through data collection techniques of observation, interviews, questionnaires and document studies. As well as data analysis techniques, namely analysis techniques using the IFAS-EFAS matrix, IE matrix, SWOT matrix, and QSPM matrix. The results of this research are that Tukad Bindu Tourism Attraction is in quadrant I, namely supporting an aggressive strategy by taking advantage of opportunities and strengths owned by Tukad Bindu Tourism Attraction as much as possible in developing tourism products. Furthermore, based on the QSPM analysis, there are two priority strategies that get the highest STAS, namely the WO1 Strategy 6.21 conducting regular promotions and the SO1 strategy 6.16 creating new tourism activities.
Penguatan Pelayanan Berbasis Konsep Hijau: Studi Kasus Bamboo Cafe Penglipuran sebagai Model Layanan Berkelanjutan I Gusti Ayu Melistyari Dewi
Journal of Innovative and Creativity Vol. 5 No. 3 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i3.5144

Abstract

This research analyzes the strengthening of green-based service at Bamboo Cafe Penglipuran as a sustainable model for nature-based hospitality businesses. The study applies a descriptive qualitative approach through field observation, semi-structured interviews, document analysis, and the researcher's experience as excellent service trainer for the entire staff. Data is analyzed using Miles & Huberman's interactive model comprising data reduction, data display, and conclusion drawing. Results show that attitude, effective communication, and service consistency drive synergy of green concept with service excellence, yielding holistic and sustainable visitor experiences that prioritize both comfort and environmental sustainability. Bamboo Cafe can be a reference for eco-hospitality F&B in natural tourism destinations and contributes to the development of sustainable hospitality practices in Indonesia.
Agro-Wellness Tourism As A Sustainable Rural Tourism Strategy: Opportunities And Challenges Komang Trigita Juliastari; Ni Nyoman Deni Ariyaningsih; I Gusti Ayu Melistyari Dewi; Komang Shanty Muni Parwati; Firlie Lanovia Amir
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol. 9 No. 1 (2026): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v9i1.405

Abstract

Agro-wellness tourism has emerged as an innovative approach in sustainable rural tourism that integrates agricultural activities, wellness experiences, and local cultural values. This study aims to explore the potential and challenges of agro-wellness tourism development in rural Bali through a systematic literature review approach. Data were collected from reputable academic databases, including Google Scholar, Scopus, ScienceDirect, and Garuda, using keywords related to agro-wellness tourism, rural tourism, and sustainable tourism development. A total of selected literature was analyzed using qualitative content analysis with thematic synthesis to identify key patterns and insights. The findings indicate that Bali has significant potential for developing agro-wellness tourism due to its unique agricultural landscape, particularly the Subak system, as well as its strong cultural and spiritual traditions. Agro-wellness tourism contributes to rural economic diversification, job creation, and the strengthening of local micro-enterprises, while also supporting environmental conservation and cultural preservation. However, several challenges remain, including limited infrastructure, inadequate human resource capacity, weak digital promotion, and insufficient stakeholder collaboration. In addition, there are potential risks related to cultural commodification and environmental degradation if development is not properly managed. This study contributes to the literature by positioning agro-wellness tourism as an integrated rural tourism model that connects agriculture, wellness, and cultural experiences within a sustainable development framework. The findings provide implications for policymakers and tourism stakeholders in designing more inclusive, innovative, and sustainable rural tourism strategies in Bali.
Pelatihan Service Excellence dan Professional Communication sebagai Upaya Peningkatan Kompetensi Tenaga Kerja di Kota Denpasar Ayu Suwita Yanti; Ida Ayu Gayatri Kesumayathi; I Gusti Ayu Melistyari Dewi; Ni Putu Isha Aprinica; Arik Agustina
Journal of Community Development and Disaster Management Vol. 8 No. 1 (2026): Journal of Community Development and Disaster Management
Publisher : Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/jcd.v8i1.10265

Abstract

Peningkatan kualitas sumber daya manusia merupakan salah satu faktor utama dalam mendukung daya saing tenaga kerja, khususnya pada sektor pelayanan publik dan jasa. Perubahan karakteristik dunia kerja yang semakin menekankan kualitas pelayanan dan kemampuan komunikasi profesional menuntut tenaga kerja memiliki kompetensi teknis sekaligus kompetensi interpersonal. Kegiatan pengabdian kepada masyarakat ini bertujuan meningkatkan pengetahuan, keterampilan, dan sikap profesional tenaga kerja melalui pelatihan Service Excellence dan Professional Communication yang diselenggarakan bekerja sama dengan Dinas Tenaga Kerja Kota Denpasar. Kegiatan diikuti oleh 28 peserta yang berasal dari lingkungan Dinas Tenaga Kerja serta beberapa unit pelayanan publik di Kota Denpasar. Metode pelaksanaan menggunakan pendekatan partisipatif melalui penyampaian materi, diskusi interaktif, studi kasus, simulasi pelayanan, role play, serta evaluasi menggunakan pre-test dan post-test. Hasil pelaksanaan menunjukkan adanya peningkatan pemahaman peserta mengenai konsep pelayanan prima, komunikasi profesional, etika pelayanan, penanganan keluhan pelanggan, serta penerapan komunikasi verbal dan nonverbal dalam situasi kerja. Simulasi pelayanan juga menunjukkan peningkatan kepercayaan diri peserta dalam menghadapi berbagai skenario pelayanan. Selain meningkatkan kompetensi individu, kegiatan ini memberikan kontribusi terhadap penguatan budaya pelayanan yang berorientasi pada kepuasan masyarakat dan profesionalisme aparatur maupun tenaga kerja.Program pelatihan ini diharapkan dapat menjadi model pengembangan kompetensi berkelanjutan yang dapat direplikasi oleh berbagai instansi pemerintah maupun sektor industri sebagai bagian dari strategi peningkatan kualitas pelayanan dan pengembangan sumber daya manusia.
Strategi Penerapan SOP Pramusaji di Tijili Hotel Seminyak Ni Kadek Ayu Intan Sari; I Gusti Ayu Melistyari Dewi; Kadek Feni Aryati
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1981

Abstract

The purpose of this community service is to optimize waiter service at Tijili Hotel Seminyak, as well as to overcome obstacles and elements that support the process. This study uses a descriptive qualitative approach and collects data through participant observation, in-depth interviews with waiters, supervisors, managers, and documentation investigations. The results of interviews, documentation and observations indicate that there is a high workload during peak hours and this condition creates a significant difference between the number of available workers and the amount of work that has just been completed, the lack of understanding and mastery of procedures in new waiters which makes mastery of all service procedures incomplete and in-depth so that problems often arise that hinder service and disrupt the uniformity of work standards and the existence of communication and coordination between staff that is not optimal is the main cause of service errors, delays, and guest discomfort, especially in the midst of busy dining rooms. Based on these findings, this community service was carried out to find solutions to these problems in the form of providing training, conducting daily briefings and arranging a more flexible work schedule.To address this issue, a real-world needs-based work system was created. This allows for workload balance, improving the quality of human resources so that all employees have equal skills, and organizing the flow of information to ensure everyone can communicate effectively with each other. The implementation of this solution has demonstrated significant improvements; service has become smoother, more standardized, and more consistent, errors have been significantly reduced, and the work environment has become more cohesive and focused on guest satisfaction.
Co-Authors A.A. Ayu Arun Suwi Arianty A.A. Ayu Suwi Arianty Abd. Rasyid Syamsuri Amir, Firlie Lanovia Arik Agustina Ayu Suwita Yanti Christina Risma Lovieta Dinar Sukma Pramesti Eka Sudarmawan I Gede Putu Widarmana I Gusti Agung Mirah Sanjiwani I Gusti Ayu Eka Suwintari I Gusti Ayu Eka Suwintari I Kadek Muli Artawan I Nyoman Gede Astina I Wayan Ardika Ida Ayu Gayatri Kesumayathi Ida Ayu Gayatri Kesumayathi Kadek Feni Aryati Komang Ratih Tunjung Sari Komang Trigita Juliastari Kusno, Kelly Luh Eka Susanti Ni Kadek Ayu Intan Sari Ni Ketut Arismayanti, Ni Ketut NI MADE AYU SULASMINI . Ni Nyoman Deni Ariyaningsih Ni Putu Isha Aprinica Ni Wayan Asri Utami Parwati, Komang Shanty Muni Putu Eka Wirawan Sanjaya, I Wayan Kiki Sudjana, I Made Tunjungsari, Komang Ratih Wibowo, Cindy Lorensia