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All Journal Jurnal Pendidikan dan Pengajaran Journal of Applied Studies in Language Jurnal Kepariwisataan Synergy and Society Service Journal of Tourism and Interdiciplinary Studies LACULTOUR: Journal of Language and Cultural Tourism Stilistika BJHTCR Jurnal Pengabdian Dosen Republik Indonesia (JPDRI) Harmony Hospitality
Ni Luh Putu Sri Widhiastuty
Fakultas Bisnis Dan Pariwisata Universitas Triatma Mulya Bali
Arts Humanities Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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English lesson material of reservationist professions in handling personal hotel rooms through telephone Ni Luh Putu Sri Widhiastuty; I Made Wardhana
English Vol 2 No 1 (2018): June 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (337.222 KB)

Abstract

Reservationist / reservation officer of Front Office Hotel is in charge of handling hotel room reservations. The duty of the hotel's front-line reservationist is to record and complete tasks related to hotel room orders, filing room reservation data, control room inventory well, calculate forecasting, make arrival list guests (arrival list) based on existing bookings, create group information lists, create VIP information lists, create room occupancy statistics, and create daily, monthly, and yearly reports. One ability to apply good selling techniques namely the ability of a reservationist to communicate with foreign guests using the English language. English is the language of international communication, which is needed by employees who work in the world of tourism and hotels in Bali, especially for hotel front reservationist. A hotel front desk reservationist is required to communicate using the correct and standard English when serving guests who make hotel reservations. Reservationists who accept hotel room bookings by phone, usually start the conversation using the standard greeting. As a reservationist, the understanding of hotel products should really be considered, such as the location of the rooms, the types of rooms available, the applicable room rates and other service facilities available at the hotel.
Improving the students' academic English essay writing achievement through rubrics and peer correction I Made Wardhana; Ni Luh Putu Sri Widhiastuty
English Vol 2 No 1 (2018): June 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (164.993 KB)

Abstract

This study attempted to find out the contribution of rubrics and peer correction in improving the students’ achievement in academic English essay writing in terms of what the students’ perception on the application of rubrics and peer correction in academic English essay writing was; what the students’ academic English essay writing achievement was after being exposed through rubrics and peer correction; whether there was a correlation between rubrics and peer correction and the students’ academic English essay writing achievement. The data were collected from a distributed questionnaire consisting of a five-scale statement and open-ended questions to be responded by 60 samples of two classes out of 9 classes of semester 5 students of English Department of Faculty of Teacher Training and Education of Mahasaraswati University Denpasar in academic year 2016/2017 and the achievement of the students’ academic English essay from a determined thesis statement after being exposed to the application of rubrics and peer correction; both of whose scores were confronted to obtain the correlation. The result showed that there was a strong correlation (0.62) between the students’ perception on the application of rubrics and peer correction and their academic English writing achievement meaning that that rubrics and peer correction had a positive contribution in improving the students’ academic English writing achievement. Therefore, it was logical to recommend that rubrics and peer correction be applied as one of the techniques in improving academic English essay writing.
PROSEDUR PENANGANAN BARANG BAWAAN TAMU GROUP PADA SAAT CHECK IN OLEH BELLBOY DI HOTEL CONRAD BALI RESORT AND SPA NUSA DUA Kadek Ananta Kesuma; I Made Suwitra Wirya; Ni Luh Putu Sri Widhiastuty
Journal of Tourism and Interdiciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.373 KB) | DOI: 10.51713/jotis.v1i1.50

Abstract

This research aims to describe the procedure of handling group check in guests wnd the barriers Each staff would like to give best service to guests including bell boy staff in Conrad Bali Resort and Spa is one of the hotels in Nusa Dua, Bali t. Satisfying service to guests shows employee professionalism in service to guests. In serving guests the check in bell boy group has an important role in achieving first-time guest satisfaction. As a Bell Boy staff handling items is very important because guest goods contain very valuable things and must be sent according to the room number that the guest has received and in accordance with standard operational procedures. Not only delivering goods, a bell boy can promote hotels and sell facilities owned. The author conducted research at Conrad Bali Resort and Spa with qualitative descriptive analysis. The author finds that the oprational procedure standard in handling the guests' luggage is checked in, a bell boy is very influential in working as a reference in implementing the bell boy according to his duties and responsibilities. A bell boy works based on operational standard procedures but in its implementation without following step by step the rules exist on the grounds that the situation and conditions when we serve goods and guests get constraints such as items that very much make goods late and guests assume they have lost their goods The bell boy must identify the item and lack professionalism in handling goods reduces the risk of errors that occur. In accordance with the management's research or supervisor will provide training to a bell boy and always monitor the service of a bell boy, with the aim of the bell boy staff knowing the importance of operational standard procedures to maintain the quality of service at Conrad Bali Resort and Spa.
PENGENDALIAN FOOD COST OLEH COST CONTROLLER PADA PAPILLON ECHO BEACH CANGGU I Made Kerta Wijaya; Ni Luh Putu Sri Widhiastuty
Journal of Tourism and Interdiciplinary Studies Vol. 1 No. 2 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (298.558 KB) | DOI: 10.51713/jotis.v1i2.58

Abstract

This study focuses on controlling the cost of food materials in the hotel industry. This study aims to determine the efforts, constraints and solutions in controlling food costs at Papillon Echo Beach, and to identify the causes of the difference between actual cost and standard cost. The data collection techniques in this study used observation, interviews, and documentation techniques and were processed using two data analysis techniques, namely qualitative descriptive analysis and quantitative descriptive analysis. This study gives an indication that: 1) efforts to control food cost at Papillon Echo Beach have been implemented but have not been optimal, this is indicated by some differences between the actual cost and the standard cost in 2020; 2) there are several obstacles in the effort to control food cost, namely the uncertainty of room occupancy, instability of food material price, there is no general store, competition, miscommunication, and menu variations; 3) efforts that can be made to overcome obstacles, namely holding promotions, signing contracts with suppliers, performing storage techniques, maintaining stable prices, and evaluating employee performance; 4) an increase in food costs occurred in April 2020 by 67.79%, exceeding the standard food cost of 35% caused by the COVID-19 pandemic, obstacles to the distribution of foodstuffs from outside of Bali, stockpiling from the previous month, the demage of storage equipment, and lack of promotional effort.
PERANAN FRONT DESK AGENT DALAM PENANGANAN KELUHAN TAMU PADA HOTEL SWISS-BELINN LEGIAN Yosefin Ni Wayan Haryandini; Ni Luh Putu Sri Widhiastuty
Journal of Tourism and Interdiciplinary Studies Vol. 2 No. 1 (2022): 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.v2i1.66

Abstract

The purpose of this study was to determine the role of the front desk agent in handling guest complaints and the constraints faced by the front desk agent in handling guest complaints so that it can be seen the efforts made by the front desk agent in overcoming guest complaints. This research uses data collection techniques in the form of interviews, observation, and documentation with qualitative descriptive data analysis techniques. The research focus on pieces of information from the informant which later data check by triangulation to others. The research found out that (a) What should be known is the duties and responsibilities of the front desk agent so that it can be implemented on the role of the front desk agent in handling guest complaints, (b) by presenting the results of interviews, observations and documentation it can be concluded that the front desk agent plays a very important role in handling guest complaints, (c) the effort done by the front desk agent to handle the complaints includes following SOP, coordination, join the briefing regularly, increase the communication skill and keep the hospitality attitude to make everyone feel comfort during their stay.
PENERAPAN PRINSIP ERGONOMIS DALAM PROSES MENYIAPKAN TEMPAT TIDUR TAMU OLEH PARAMUGRAHA DI HOTEL CATUR ADI PUTRA DENPASAR BAL Wayan Agung Dicki Darmawan; Ni Luh Putu Sri Widhiastuty
Journal of Tourism and Interdiciplinary Studies Vol. 2 No. 2 (2022): 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.v2i2.81

Abstract

This study aims to understand the importance of applying ergonomics principles when carrying out an activity or work in the Housekeeping Department, especially when preparing guest beds by the Room boys/Room attendants. It uses a qualitative method, in which primary data will be collected through observation, documentation, and face-to-face interviews with the four informants present. Selected using purposive sampling so that they are able to understand and be aware of the case being studied and secondary data collected through documents related to the operations of the Housekeeping Department at Hotel Catur Adi Putra Denpasar. This research was initiated by identifying the problem at the object of the research, where it was seen that the Room boys/Room attendants were still bent over while making the guest bed preparation process, whether it was lifting the mattress, tidying the mattress and its mobility. Next is the making of research methods that will be used by researchers. The data sources used are primary and secondary data, while the type of data to be used is qualitative. After this research is completed, the final stage is to make a presentation of the results of the analysis, then the results will be presented in formal and informal forms.
The Potentials of Sucen Tourism Activities to be Developed into a Smart Tourism Village in Bedulu Tourism Village, Bali I Ketut Murdana; Ni Luh Putu Sri Widhiastuty
LACULTOUR: Journal of Language and Cultural Tourism Vol. 2 No. 1 (2023): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa & Pusat Penelitian dan Pengabdian Masyarakat Poltekpar Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v2i1.1080

Abstract

The objectives of this article were to explore, to identify and to present the tourism potencies owned by the Sucen Tourism Destination of Tegallinggah Tourism Village to be able to be developed as A Smart Tourism Village which was located at Bedulu Tourism Village in Gianyar Regency, Bali. The research method applied was Survey Research and the methods used for collecting data were observation and interviewed. The number of populationof the research were 30 people, and the sampling technique used was probability sampling technique where all the members of the population were given the same opportunity to be chosen as the sample of the research. The sampling technique used was Saturated Sampling Technique where all the members of the population were chosen as the samples of the research. In other words, the member of samples of the research were 30 people. The result of the research the tourism potencies owned by the sucen Tourism Village, such as the natural resources, the Human Recouses, excellent products and smart Tourism Village Potencies.
PROSEDUR PENERIMAAN TAMU INDIVIDUAL CHECK-IN OLEH PETUGAS PENERIMAAN TAMU DI HOTEL THE RITZ CARLTON NUSA DUA BALI Ni Wayan Windya Fridajuniari; Ni Luh Putu Sri Widhiastuty; I Ketut Budiasa
Journal of Tourism and Interdiciplinary Studies Vol. 3 No. 1 (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.v3i1.98

Abstract

The purpose of this study was to determine the procedure of reception officers in handling individual check-in guests and the obstacles faced by reception officers in handling individual check-ins so that it can be seen the efforts made by reception officers in handling individual check-in guests. This research uses data collection techniques in the form of interviews, observation, and documentation with qualitative descriptive data analysis techniques. What should be known is the procedure for the reception staff in handling individual check-in guests so that it can be seen the procedures for the reception staff in handling individual check-in guests by presenting the results of interviews, observations and documentation, it can be concluded that the procedures for reception officers are veryinfluential in handling individual check-in guests.
A NEED ANALYSIS ON ENGLISH FOR LOCAL TOUR GUIDES AT TARO TOURISM VILLAGE IN GIANYAR REGENCY BALI Ni Luh Putu Sri Widhiastuty; I Ketut Murdana
JURNAL KEPARIWISATAAN Vol 22 No 2 (2023): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v22i2.1041

Abstract

The research aimed to identify, describe, and analyze the English language requirements for local tour guides at Taro Tourism Village in Gianyar Regency, Bali, as they carry out their daily responsibilities, including greetings, welcomes, introductions, and providing information. A qualitative research approach was employed, utilizing non-probability sampling techniques such as purposive sampling, snowball sampling, and abundant sampling. Data collection tools included non-participation observation checklists, questionnaires, and structured interview questions. The study's findings were based on two data analysis methods: Present Situation Analysis (PSA) and Target Situation Analysis (TSA). The PSA revealed that 35% of respondents and critical informants possessed a basic proficiency in general English, sufficient for guiding tourists at Taro Tourism Village. However, TSA indicated that 65% of respondents and critical informants required English for Specific Purposes (ESP), focusing on integrated language skills (speaking, listening, reading, and writing) and specialized vocabulary related to local tourist attractions, arts, cultures, traditions, and more. In summary, the research highlighted the need for local tour guides in Taro Tourism Village to enhance their English language skills, particularly in the context of ESP, to effectively communicate with tourists and provide an enriching experience while showcasing the village's attractions and culture.
English Language Teaching Digital Module for Android-Based Food and Beverage Services Ni Nyoman Nidya Trianingrum; Sulistyoadi Jokosaharjo; Ni Luh Putu Sri Widhiastuty
Jurnal Pendidikan dan Pengajaran Vol 57 No 1 (2024): April
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jpp.v57i1.63398

Abstract

The Covid-19 pandemic forced the schools to conduct e-learning. The challenges are even greater for vocational schools since the students do practices using specific instruments. Thus, this study aimed to develop an Android-based digital module for teaching English for food and beverage services to help students learn English effectively through online learning. This study followed the 4D model of research and development study. The data of the study were collected through observation, documentation, expert judgment, and questionnaire. The data were analysed both qualitatively and quantitatively. This study successfully developed the final format of the module in the form of an electronic book consisting of eight units. In addition, the quality of the module can be categorized as very good material based on the questionnaire results, which were given to the related students, lecturers, and expert judges. The exercises provided in the module provide many opportunities for students to practice and learn. The implication of this finding has a potential to revolutionize the way that English is taught and learned. By providing students with access to high quality digital modules can help students to achieve the student’s English language learning in Food and Beverage Services. This research merely evaluates the module in the formative process.
Co-Authors I Gusti Agung Bagus Widiantara I Gusti Agung Widiantara I Ketut Budiasa I Ketut Murdana I Ketut Murdana I Ketut Murdana I Made Gede Darma Susila I Made Kerta Wijaya I Made Suwitra Wirya Ida Ayu Anggreni Suryaningsih Ida Ayu Karina Putri James Adolft Paparang Junipisa, Made Ernila Kadek Ananta Kesuma L. K. Herindiyah Kartika Yuni Luh Gede Putri Kusuma Pekerti Made Wardhana Mailia Putri Salsa Ni Nyoman Nidya Trianingrum Ni Wayan Windya Fridajuniari Polikarpus.N, Pondang Pratama, I Made Adi Putu Agus Prayogi Salsa, Mailia Putri Saortua Marbun Sulistyoadi Joko Saharjo Utami, Ni Ketut Chanra Yogi Wayan Agung Dicki Darmawan Widiantara, I Gusti Agung Wijaya, I Gusti Agung Rendra Yosefin Ni Wayan Haryandini