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Implementasi Corporate Social Responsibiliy Berlandaskan Tri Hita Karana Di Hotel Jaringan Internasional Susanti, Christina; I Gusti Ngurah Agung Wiryanata
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 9 No 1 (2024): Volume 9 No 1
Publisher : UHN IGB Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/pariwisata.v9i1.3556

Abstract

This study aims to identify and understand the implementation of Corporate Social Responsibility (CSR) based on Balinese local culture, namely Tri Hita Karana (THK) at WS Bali Hotel. This research is a qualitative study using sources determined by purposive sampling technique. Data collection was done by interview, documentation study, and observation. Data analysis techniques used in this research are data reduction, data presentation, and conclusion drawing. The results of this study indicate that WS Bali Hotel has implemented Tri Hita Karana. Implementation of parhyangan by establishing places of worship, conducting joint religious activities in the internal and external environment of the hotel. Implementation of pawongan by helping foundations and families in need and providing facilities for employees to carry out their respective passions and the practice of giving fair rewards and punishments. Implementation of palemahan by not using single-use plastics, recycling soap and shampoo residues, recycling used cooking oil and handling waste properly.   The hotel pays attention to the welfare of employees and the environment by facilitating CSR activities that run in harmony with THK which contains Balinese cultural values.
Penguatan Kapasitas Keuangan UMKM Wisata: Pendampingan untuk Usaha Silver, Cycling dan Tubing di Desa Celuk Ni Made Sri Rukmiyati; I Wayan Tuwi; Ni Ketut Mareni; I Dewa Ayu Rai Sumariati; Anak Agung Istri M. Septiviari; I Gusti Ngurah Agung Wiryanata; Ni Luh Riska Yusmarisa; Luh Nyoman Tri Lilasari; Christina Susanti; Anak Agung Gede Oka Geria
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 2 (2025): 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.v5i2.1942

Abstract

Tourism villages offer a strategic approach to local economic development and cultural preservation. Celuk Village in Gianyar, Bali, is known for its silver craftsmanship and educational tourism activities. However, the sustainability of its tourism enterprises relies heavily on sound financial management. This community engagement initiative aimed to strengthen financial literacy and practices among local business actors—Silver Class workshops, tubing operators, restaurants, and village-owned enterprises (BUMDes)—through training, mentoring, and participatory evaluation. The results indicate improved participant understanding of financial recording, budgeting, and cash flow management. Questionnaire evaluations revealed high satisfaction levels (average score of 4.21 out of 5), with activity relevance and facilitator quality receiving the highest marks. This initiative demonstrates that strengthening financial governance is a strategic pathway toward empowering and sustaining tourism villages.
Faktor-Faktor Penyebab Tingginya Beverage Costdi Hotel TSR Wiryanata, I Gusti Ngurah Agung; Daivi, I Gusti Ayu Agung Satvika
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 2 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

This study aims to analyze the causes of high beverage costs at TSR Bali hotels. The data analysis technique used is a qualitative descriptive analysis technique. The data collection techniques used are observation, documentation, and interviews. The results of the study found that the standard beverage cost set by the management was 33.00% while the average percentage of actual beverage cost reached 35.02% so that there was a difference of 2.02, the management set a tolerance of 1%.  The findings show that the purchase of beverage ingredients is not guided by the standard purchase specification and purchases are not made based on competitive prices. The receiving department in receiving beverage ingredients tends to trust suppliers too much in checking the quality, quantity, and price of beverage ingredients. In the dispensing of beverage materials, there is a lack of precision from the storekeeper when receiving a storeroom requisition that is not equipped with the signature of the head department.
Analisis Pengendalian Internal Sistem Pembelian Pada Hotel The Apurva Kempinski Bali Sumariyani, Sefti; Mareni, Ni Ketut; Wiryanata, I Gusti Ngurah Agung
JURNAL PARADIGMA : Journal of Sociology Research and Education Vol. 6 No. 2 (2025): JURNAL PARADIGMA: Journal of Sociology Research and Education
Publisher : Labor Program Studi Pendidikan Sosiologi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53682/gkj9fx70

Abstract

Penelitian ini bertujuan untuk menganalisis pengendalian internal dalam sistem pembelian pada Hotel The Apurva Kempinski Bali. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan teknik pengumpulan data melalui wawancara, observasi, dan dokumentasi. Fokus penelitian diarahkan pada tiga bagian utama yang terlibat langsung dalam proses pembelian, yaitu bagian purchasing, receiving, dan storekeeper. Analisis dilakukan berdasarkan lima komponen pengendalian internal menurut kerangka Committee of Sponsoring Organizations (COSO). Hasil penelitian menunjukkan bahwa pengendalian internal sistem pembelian pada hotel telah diterapkan secara efektif, dengan adanya struktur organisasi yang jelas, prosedur pembelian yang terdokumentasi, serta pemanfaatan sistem digital. Namun, masih ditemukan beberapa kendala seperti permintaan mendadak dari user, perbedaan harga antara faktur dengan harga yang telah disepakati, serta ketidaksesuaian barang yang diterima. Penelitian ini menyarankan perlunya peningkatan disiplin permintaan dari user, evaluasi supplier secara berkala, serta perbaikan sistem komunikasi dan dokumentasi untuk meminimalkan risiko operasional dalam proses pembelian.
Implimentasi Pedoman Keberlajutan Destinasi Pura Puseh Desa Batuan Kabupaten Gianyar, Bali I Gusti Ngurah Agung Wiryanata; I Wayan Sunarsa; Christina Susanti
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 2 No. 1 (2025): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

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Abstract

This research wants to know the implementation of the sustainability guidelines for the Puseh Batuan Temple destination, Gianyar Regency. The analysis technique used is descriptive qualitative with stages of qualitative data analysis, namely data reduction, data presentation and drawing conclusions. The research results show that the destination has carried out sustainability according to the sustainability guidelines of the Minister of Tourism Regulation. The Puseh Temple destination carries out sustainable management, by having a clear organizational structure, management involving the government and the community. Stakeholder engagement to manage stress and change. Social and economic sustainability by providing local economic benefits, and social welfare and impact. The Puseh Batuan Temple destination opens up employment opportunities for local residents. This has an impact on people's social life. Cultural sustainability by making rules for tourists to maintain culture, preserving cultural heritage and making rules for visitors to wear traditional Balinese clothing. Environmental sustainability by conserving natural heritage, managing resources and managing waste and emissions. Natural heritage conservation and resource management are carried out by creating a parking lot with a beautiful garden. Waste and emissions management by placing trash bins according to the type of waste.