Article Per Year (5 Year)
p-Index From 2020 - 2025
5.621
P-Index
This Author published in this journals
All Journal E-Journal of Linguistics Jurnal Manajemen Pelayanan Hotel Jurnal Scientia Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Community Empowerment Synergy and Society Service Journal of Tourism and Interdiciplinary Studies Sevanam: Jurnal Pengabdian Masyarakat Jurnal Ilmiah Hospitality Management Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya BINA CIPTA Jurnal Penelitian Pendidikan Indonesia Litera : Jurnal Bahasa dan Sastra BJHTCR Jurnal Mosaik Hospitaliti Jurnal Pengabdian Dosen Republik Indonesia (JPDRI)
Ni Wayan Mekarini
Triatma Mulya University
Religion Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Mathematics Public Health Social Sciences Other

Published : 40 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 12 Documents
Search
Journal : Journal of Tourism and Interdiciplinary Studies

 1   2 
EVENT MICE FESTIVAL UMA LENGGE MARIA SEBAGAI UPAYA MENINGKATKAN KUNJUNGAN WISATA BUDAYA DI KECAMATAN WAWO KABUPATEN BIMA NTB Devi Anggriani; Ni Wayan Mekarini
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.v3i2.124

Abstract

The aim of research entitled ‘Uma Lengge Maria Festival Event as event to invite more Visitor to Maria tourism Village di Wawo District Bima West Nusa Tenggara to describe the roles of the festival in increasing tourist coming to this object. This research use desciptive qualitative approach, that is systematically describe facts in a particular field or fenomena. Data collection methods were carried out by observation, interviews and documentation then analyzed in the stages of data collection, data reduction, data presentation and drawing conclusions. The informan of this research were selected based on the following characteristics: (1) were at the location when the event take place, (2) witnessed the progress of the event, (3) filled in the guest list, (4) are native people of Bima, (5) knew about the progress of the event, and (6) live near the festival location. The research results show that the Uma Lengge Maria Festival Event has main role in increasing cultural tourism with the MICE industry, especially in Bima where some traditional cultural values are shown and local product are displayed to public. It also improving the economy stage and tourism development in Bima
IMPLEMENTASI RESEP STANDAR DALAM MENJAGA KONSISTENSI KUALITAS MAKANAN (STUDI DI RESTORAN SEADUCTION FRII HOTEL BALI ECHO BEACH CANGGU BALI) I Made Ngurah Ryan Yasa Permana; Ni Putu Yunik Anggreni; Ni Wayan Mekarini
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.v3i2.125

Abstract

The basic function of standard recipes as a control over food preparation. Processing food using standard recipes will produce dishes that are consistent in terms of taste and quality. FRii Hotel Bali Echo Beach is a three-star hotel that applies standard recipes on handling food processing. This research was conducted to find out how standard recipes is implemented at the Seaduction FRii Hotel Bali Echo Beach Restaurant as well as the obstacles in the implementation process, and efforts to overcome them. This research uses standard prescription theory. The data analysis technique used is descriptive qualitative which describes, illustrates and explains in detail the problems studied. Data collection methods used include observation, interviews and documentation study. The research results show that (a) the implementation of standard recipes at the Seaduction Restaurant is carried out using a training method consisting of making standard recipes, briefings and practice, as well as controlling the supply and preparation of raw materials, preparation of cooking utensils, manufacturing process and serving; (b) The restaurant faced obstacles in the process of implementing standard recipes so efforts are made to overcome these obstacles by monitoring discipline, warnings, and even certain funishment.
Co-Authors Aerial Yeremia Jumadi Agnes Rai Madalena Anak Agung Ratih Wijayanti Arini, Ni Nyoman Cahyani, Ni Luh Putu Charisa Gracia Ola Christoper, I Putu Erick Raditya Clarissa, Sarita Vania Devi Anggriani Dewi, Kadek Ayu Arista Dewi, Putu Rika Arista Diputra, I Gusti Agung Putu Sagung Angga Edy Moeljadi Erna Zulaeni Wiles Frederika Banyo Gunawan Wibisono Holyness Nurdin Singadimedja I Gede Kesuma Arimbawa I Gusti Made Sutjaja I Ketut Sutapa I Ketut Sutapa I Made Ardana I Made Ari Sedana I Made Bayu Wisnawa I Made Ngurah Ryan Yasa Permana I Made Suwitra Wirya I Nengah Sandi Artha Putra I Nengah Subadra I Nyoman Komang Adi Saputra I Putu Agus Suarsana Ariesta I Putu Agus Suarsana Ariesta I Wayan Agus Arif Budi Astina I Wayan Kartimin I WAYAN PASTIKA Ida Bagus Nyoman Krisna Prawira Yuda Jaka Nur Hidayat Kadek Dirda Dwiadnyani Kardana, I Ketut Kedang, Yohanes Oge Komang Shintiya Nita Kristiana Putri Kristina Rati Ratna L.K Herindyah Kartika Yuni Luh Putu Pusparini Made Hedy Wartana Made Padmarani Sudewiputri Maria Agusta Hipolita Ampur Maria Angelia Selvira Foglin Ni Luh Gede Eka Wintari Ni Made Pramita Dewi Ni Nyoman Arini Ni Nyoman Nidya Trianingrum Ni Putu Yunik Anggreni Ni Putu Yunik Anggreni Nyoman Ayu Putri Lestari Putra, Pande Gede Mahadana Putra, Putu Devan Maheswara Putra, Putu Guntur Pramana Putu Agus Prayogi Putu Agus Prayogi Putu Sutama Sudarsana, Komang Sulistiyo Adi Joko Saharjo Sulistyoadi Joko Saharjo Sunata, I Made Suryaningsih, Ida Ayu Anggreni Widiana, I Wayan Adi Yohanes Oge Kedang