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All Journal Jurnal Manajemen Pelayanan Hotel Journal of Applied Management and Accounting Science (JAMAS) Journal of Applied Management Studies Journal of Innovation Research and Knowledge
Jimmy Harry Putu Suarthana
STIPAR Triatma Jaya, Badung
Humanities Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Law, Crime, Criminology & Criminal Justice Social Sciences Other

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MANAJEMEN PENGELOLAAN OBJEK WISATA BERBASIS TEKNOLOGI INFORMASI DI KABUPATEN JEMBRANA Jimmy Harry Putu Suarthana; Ida Bagus Kade Dwi Suta Negara
Journal of Applied Management and Accounting Science Vol. 1 No. 1 (2019): Journal of Applied Management and Accounting Science (JAMAS)
Publisher : Badung: LPPM Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jamas.v1i1.1

Abstract

Tourism is one of the dominant income sectors for the island of Bali. Bali Island with a variety of tourist destinations spread across several regions, one of them is in Jembrana Regency. The lack of complete information makes several tourist destinations in Jembrana Regency not yet well known. By utilizing information technology, tourism managers can provide complete information to tourists and the public. The existence of this tourism object management system is expected to be one of the solutions in developing and promoting tourist destinations in Jembrana Regency so that it is better known and attracts the attention of tourists to visit. There are several facilities or features in this system including: data management, management of tourist objects, management of facilities, management of tourism events, and management of tourism promos. The results of user evaluations show that overall this system is good, but with this system some users expect that there will be additional features in this system.
LOCAL COMMUNITY PARTICIPATION AND ECONOMIC IMPACT OF PENTINGSARI VILLAGE TOURISM YOGYAKARTA Rani Kusumo Wardani; Jimmy Harry Putu Suarthana
Journal of Applied Management Studies Vol. 1 No. 2 (2020): Journal of Applied Management Studies (JAMMS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (387.592 KB) | DOI: 10.51713/jamms.v1i2.13

Abstract

The purpose of this study was to determine and analyze the level of community participation in Pentingsari Village Tourism management Yogyakarta. There aremany activities involve the local communities, such as cooking class, traditional dancing, painting, out bond and local activities likes planting rice and fishing. The level of local people participation is based on the theory of public participation Level (Tosun, 1999), that is categorized into spontaneous, induced and coercive.This study measured the level of participation by Tosun Theory (1999), the same as previous research of Agustini and Suarthana (2016), then analyzed its impact on the economy to local communities. Methodology used in this research are qualitative and qualitative analysis using Partial Least Square (PLS). In depth interview conducted to 8 key informants in managing Pentingsari Village Tourism and 40 respondens whom involved in tourism village activities. The finding of this research is that community participation in tourism activities impact 29,2% to economy. It was generate income, providing employment, increase the amount of production, marketing network and promote the Pentingsari Village Tourism to the world. The implications of this study are to raise the level of community participation in various tourism activities. Thus the local community's economy will improve, the standard of living and welfare of the people is also increasing. Limitations of this study only focus on the economic, social and environment aspects; in fact, many other aspects that rose up as the impact of community participation in tourism activities need to be further analyzed.
ANALISIS MENU SERTA KAITANNYA DENGAN STRATEGI BAURAN PEMASARAN PADA LOLOAN RESTAURANT KUTA-BALI Suarthana, Jimmy Harry Putu; Osin, Rosvita Flaviana; Anggayana, I Wayan Agus
Jurnal Manajemen Pelayanan Hotel Vol 4 No 1 (2020): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.040102

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui bagaimana keadaan menu yang dimiliki restoran Loloan, apakah mempunyai tingkat popularitas yang tinggi dan keuntungan yang tinggi pula atau malah sebaliknya. Dengan mengetahui keadaan menu maka dapat diklasifikasi menu tersebut, kemudian dapat ditentukan strategi bauran pemasaran yang akan digunakan oleh perusahaan. Dalam penelitian ini menggunakan data kualitatif bersumber dari wawancara dan dokumentasi serta data kuantitatif yaitu data-data yang berupa informasi dan angka-angka dari data intern dan ekstern. Data ini dikumpulkan dan diolah dengan teknik analisis menu engineering. Hasil dari penelitian ini menunjukan bahwa diantara 47 jenis makanan yang diteliti di Loloan Restoran, 19 jenis makanan atau 40% tergolong menu Star, dan tindak lanjut dari menu ini adalah mempertahankan kualitas produk, harga dan distribusi. 13 jenis makanan atau 28% tergolong kelompok plow horse, tindak lanjut dari kelompok menu ini adalah mempertahankan kualitas produk dan menaikkan harga secara perlahan sesuai dengan permintaan konsumen. 7 jenis makanan atau 15% tergolong puzzle, tindak lanjut dari kelompok menu ini adalah meningkatkan kualitas produk baik dari segi rasa atau penampilan makanan, meninjau kembali harga jual agar bisa menarik perhatian konsumen. 8 jenis makanan atau 19% tergolong kelompok Dog, tindak lanjut dari kelompok ini adalah mengevaluasi menu baik dari segi bahan, rasa, pengolahan dan harga, megganti menu dengan menu lain yang mengarah kepada menu Star walaupun bahan dasarnya sama atau menghapus menu ini dari daftar makanan. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas The purpose of this study was to determine how the menu owned by Loloan restaurant, does it have a high level of popularity and high profits as well. By knowing the state of the menu, the menu can be classified, then the marketing mix strategy that can be used by the company can be determined. In this study using qualitative data sourced from interviews and documentation and quantitative data is data in the form of information and figures from internal and external data. This data is collected and processed using menu engineering analysis techniques. The results of this study indicate that among the 47 types of food studied at Loloan Restaurant, 19 types of food or 40% are classified as Star menu, and the follow-up of this menu is to maintain product quality, price and distribution. 13 types of food or 28% belong to the plow horse group, the follow up of this menu group is to maintain product quality and raise prices slowly according to consumer demand. 7 types of food or 15% classified as puzzle, the follow up of this menu group is to improve the quality of the product both in terms of taste or appearance of the food, reviewing the selling price in order to attract the attention of consumers. 8 types of food or 19% belong to the Dog group, the follow up of this group is evaluating the menu in terms of ingredients, taste, processing and price, replacing the menu with another menu that leads to the Star menu even though the basic ingredients are the same or removing this menu from the food list. Kata kunci: Originalitas, Resep Kuliner, Kuliner khas
OCAI ANALYSIS OF ORGANIZATIONAL CULTURE AS A REFLECTION OF BUSINESS SUSTAINABILITY (STUDY ON TRIATMA MULYA UNIVERSITY) Dwiyanti, Ni Made Christine; Ni Luh Putu Agustini Karta; Erna Wiles; Jimmy Harry Putu Suarthana
Journal of Innovation Research and Knowledge Vol. 5 No. 6 (2025): Nopember 2025
Publisher : Bajang Institute

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

Abstract

Triatma Surya Jaya Foundation (YTSJ), which manages education ranging from early childhood to postgraduate education established in 1992, is very thick with an organizational culture that upholds kinship. This organizational culture gives colour to every activity carried out to achieve the vision, mission, goals, and objectives of the organization. The purpose of this research is to analyse the organizational culture of Triatma Mulya University (UNTRIM) and identify whether it reflects the sustainability of the organization in the future. The respondents of this study were 173 employees of UNTRIM. Data validity test and descriptive analysis showed that only 149 respondents' data were valid for further analysis. Organizational culture was analysed by referring to the theory of Cameron and Quinn (2006), where there are four organizational cultures namely hierarchy, market, clan, and adhocracy. The instrument for processing this data is the Organizational Culture Assessment Instrument (OCAI) analysis, with six key dimensions of organizational culture, consisting of 1) dominant characteristics, 2) organizational leadership, 3) employee management, 4) organizational glue, 5) strategic emphasis, and 6) success criteria. The finding of this research is that the organizational culture at UNTRIM is CLAN. In CLAN organizational culture, UNTRIM governance is more collaborative oriented, conducted by leaders who act as mentors, facilitators, and team builders so that good communication is formed, and high commitment to achieve organizational goals is built. This research shows that UNTRIM also gives enough priority to the market culture that can increase the spirit of competition, consistency, and efficiency to achieve goals within timelines. This is also a reflection of the sustainability of the UNTRIM organization
Co-Authors DWIYANTI, NI MADE CHRISTINE Erna Wiles I Wayan Agus Anggayana Negara, Ida Bagus Kade Dwi Suta Ni Luh Putu Agustini Karta Rani Kusumo Wardani Rosvita Flaviana Osin Widi Hardini