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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 JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA BJHTCR Jurnal Pengabdian Dosen Republik Indonesia (JPDRI) Brilliant International Journal of Management and Tourism Harmony Hospitality
Ni Luh Putu Sri Widhiastuty
Fakultas Bisnis Dan Pariwisata Universitas Triatma Mulya Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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PENERAPAN STANDARD OPERATIONAL PROCEDURE OLEH BELL SERVICE AGENT DALAM MENANGANI BARANG BAWAAN TAMU INDIVIDUAL CHECK-IN DI HOTEL INDIGO BALI Widhiastuty, Ni Luh Putu Sri; Trianingrum, Ni Nyoman Nidya; Pratama, I Made Adi
HARMONY HOSPITALITY Vol. 7 No. 1 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7111

Abstract

ABSTRACT The purpose of this research is to find out how the implementation of the Standard Operational procedure for handling the luggage of individual guest check-in and the obstacles faced by the Bell Service Agent in implementing the Standard Operational procedure for handling the luggage of individual guests check-in, so that efforts can be identified. done by the Bell Service Agent in dealing with these problems. This research uses interview, observation and documentation methods with descriptive qualitative data techniques. In this study what must be known is the Standard Operational Procedure for handling the luggage of individual guests checking in by presenting the results of interviews, observations and documentation. It can be concluded that the Standard Operational Procedure for handling guest luggage is carried out by Bell Service Agents with constraints such as several Bell Service Agents. have not applied guest luggage handling techniques, goods storage places are always full, lack of communication during handling of goods, and records that are not completely running well and the efforts made by superiors provide briefings before carrying out duties and responsibilities, provide training in lifting techniques goods, make binding on goods and always monitored by the Bell Service Team and CCTV, further improve communication using HT (Handy Talky) or hotel phone, and check the luggage delivery log sheet.
PENERAPAN STANDAR OPERASIONAL PROSEDUR CHECK IN TAMU INDIVIDUAL OLEH GUEST EXPERIENCE ASSISTANT PADA MASA PANDEMI COVID 19 DI THE SEMINYAK BEACH RESORT & SPA BALI Polikarpus.N, Pondang; Utami, Ni Ketut Chanra Yogi; Widhiastuty, Ni Luh Putu Sri; Prayogi, Putu Agus
HARMONY HOSPITALITY Vol. 7 No. 2 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7220

Abstract

The purposes of this study are as follows: 1. to find out the standard operating procedures for individual guest check-in during the Covid-19 pandemic, 2. to find out the application of standard operating procedures for individual guest check-in by guest experience assistants during the Covid-19 pandemic , 3. to find out the obstacles experienced by guest experience assistants in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic, 4. to find out the efforts made to overcome obstacles in implementing standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa. The analysis technique used in this study is a qualitative descriptive analysis technique. The research instruments are: observation check-list, documentation study, and interview list. From the results of the research that has been done, several conclusions can be drawn as follows: 1. 1. The standard operating procedures for individual guest check-in during the Covid-19 pandemic at The Seminyak Beach Resort & Spa underwent several additions and new arrangements referring to CHSE, 2. the application of health protocols to standard operating procedures for individual guest check-in has not been carried out optimally and consistently because some of the standard operating procedures are not carried out by guest experience assistants, 3. Constraints experienced include: lack of employees, some guests are still difficult to maintain distance, 4. efforts made in dealing with obstacles include: dividing tasks with trainees, putting up signs keeping distance
Implementation of Hygiene and Sanitation in the Bar Section at Oyster Dealer Beach Haus, Batu Belig, Kerobokan Kelod, North Kuta, Badung, Bali I Made Thio Setiawan; I Gusti Nyoman Wiantara; Ni Luh Putu Sri Widhiastuty
Brilliant International Journal Of Management And Tourism Vol. 6 No. 2 (2026): Brilliant International Journal Of Management And Tourism
Publisher : Lembaga Pengembangan Kinerja Dosen

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v6i2.7222

Abstract

This study examines the implementation of hygiene and sanitation in the bar section of Oyster Dealer Beach Haus Batu Belig, Kerobokan Kelod, North Kuta, Badung, Bali. The research was motivated by the strategic role of food and beverage services in supporting tourism quality and by the contamination risks faced by bar operations in a semi-open coastal environment. A descriptive qualitative approach supported by limited quantitative data was applied. Data were collected through direct observation, semi-structured interviews with the Bar Manager and Bartender, and documentation related to operational procedures, equipment cleanliness, ingredient handling, and work area sanitation. The findings indicate that hygiene and sanitation have been implemented fairly well through standard operating procedures, personal hygiene practices, beverage hygiene, environmental cleaning, and bar equipment sanitation. However, several obstacles remain, including inconsistent employee compliance, time pressure during peak hours, high equipment usage, difficult-to-clean areas, and drainage problems. Management addresses these issues through supervision, regular training, daily briefings, clearer task distribution, general cleaning, drainage checks, and additional equipment. The study contributes practical recommendations for strengthening hygiene consistency and service quality in coastal bar operations.
Analysis of Guest Satisfaction Level on Service Efficiency and Responsiveness by Pool Bar Staff at Mandapa, A Ritz-Carlton Reserve Ubud, Bali Putri, Ni Putu Widya; Widhiastuty, Ni Luh Putu Sri; Tianingrum, Ni Nyoman Nidya
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5540

Abstract

In ultra-luxury hotel operations, guest satisfaction is closely linked to service efficiency and staff responsiveness. This study aims to analyze how Pool Bar staff maintain service efficiency and responsiveness toward guest satisfaction at Mandapa, A Ritz-Carlton Reserve Ubud, Bali; identify the challenges encountered; and describe the solutions implemented. A qualitative descriptive approach was employed, with data collected through observation, interviews with five Pool Bar staff members, and documentation during January–March 2025. The results reveal that Pool Bar staff consistently implemented the Leading Quality Assurance (LQA) standard across all 24 service indicators—from welcoming guests within one minute, presenting menus and taking orders within five minutes, serving beverages within five to eight minutes and food within fifteen to twenty minutes, to providing proactive check-backs and farewell. The challenges identified include varying guest character preferences in a public area, increased workload during high season, and difficulty monitoring guest movement in the open area. Solutions applied include flexible area management with kids pool and main pool designation, pre-shift line-up with clear task delegation, cross-team awareness, and anticipatory service. This study concludes that consistent LQA implementation, supported by strong team coordination and proactive service, significantly contributes to guest satisfaction at Pool Bar.
Hygiene and Sanitation Practices in Bar Section at Oyster Dealer Beach Haus Batu Belig, Kerobokan Kelod, Kuta Utara, Badung, Bali Setiawan, I Made Thio; Wiantara, I Gusti Nyoman; Widhiastuty, Ni Luh Putu Sri
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5543

Abstract

The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.
Co-Authors I Gusti Agung Bagus Widiantara I Gusti Agung Widiantara I Gusti Nyoman Wiantara I Ketut Budiasa I Ketut Murdana I Ketut Murdana I Made Gede Darma Susila I Made Kerta Wijaya I Made Suwitra Wirya I Made Thio Setiawan 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 Mahagangga, I Gede Aditya Mailia Putri Salsa Ni Nyoman Nidya Trianingrum Ni Wayan Windya Fridajuniari Polikarpus.N, Pondang Pratama, I Made Adi Putri, Ni Putu Widya Putu Agus Prayogi Rusmiati, Ni Nyoman Salsa, Mailia Putri Saortua Marbun Setiawan, I Made Thio Sulistyoadi Joko Saharjo Tianingrum, Ni Nyoman Nidya Utami, Ni Ketut Chanra Yogi Wayan Agung Dicki Darmawan Wiantara, I Gusti Nyoman Widiantara, I Gusti Agung Wijaya, I Gusti Agung Rendra Yosefin Ni Wayan Haryandini