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All Journal Jurnal Kajian Bali PREMISE: Journal of English Education and Applied Linguistics Journal of Applied Studies in Language JURNAL PENDIDIKAN TAMBUSAI ACITYA Journal of Teaching & Education PROJECT (Professional Journal of English Education) Enrichment : Journal of Management Budapest International Research and Critics Institute-Journal (BIRCI-Journal): Humanities and Social Sciences Journal of Tourism and Interdiciplinary Studies Journal of Innovation Research and Knowledge Jurnal Pengabdian Mandiri JASL - Journal of Applied Studies in Language Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Gema Wisata Innovative: Journal Of Social Science Research Journal of Business on Hospitality and Tourism Jurnal Penelitian Pendidikan Indonesia
Koerniawaty, Francisca Titing
Institut Pariwisata Dan Bisnis Internasional
Religion Arts Humanities Computer Science & IT Economics, Econometrics & Finance Education Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Implikasi pelatihan terhadap motivasi kerja dan kinerja karyawan departemen front office di desamuda villas Dinata, Made Riski Prayoga; Koerniawaty, Francisca Titing; Koeswiyono, Dika Pranadwipa
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.300

Abstract

Pada masa era globalisasi saat ini, manajemen hotel harus menerapkan program- program pelatihan untuk karyawan guna meningkatkan skill dan pengetahuan yang berdampak terhadap motivasi kerja dan kinerja karyawan. Adapun tujuan penelitian ini untuk mengetahui jenis pelatihan yang digunakan serta implikasinya terhadap motivasi kerja dan kinerja karyawan di Desamuda Villas. Populasi dalam penelitian ini yaitu Human Resources Manager (HRM), front office supervisor dan karyawan front office serta menggunakan teknik purposive sampel. Metode yang digunakan dalam penelitian ini adalah metode kualitatif. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah observasi, wawancara, studi kepustakaan dan dokumentasi serta teknik analisis yang digunakan yaitu Miles dan Hubberman. Hasil penelitian ini menyatakan bahwa jenis- jenis pelatihan di Desamuda Villas adalah perawatan diri (grooming), menyambut dan melayani tamu (welcoming and serving guests), etika berkomunikasi bagi front office, etika bertelefon (telephone manner), manajemen waktu (time management) dan mengatasi tamu komplain (handling complain). Adapun Implikasi dari pelatihan tersebut pada motivasi kerja dan kinerja karyawan adalah berdampak baik. Namun, kinerja karyawan pada pelatihan mengatasi tamu komplain (handling complain) kurang berdampak baik. In the current era of globalization, hotel management must implement training programs for employees to improve skills and knowledge that have an impact on work motivation and employee performance. The purpose of this study was to determine the type of training used and its implications for work motivation and employee performance at Desamuda Villas. The population in this study is Human Resources Manager (HRM), front office supervisor and front office employee and uses a purposive sample technique. The method used in this research is qualitative method. Data collection techniques used in this study were observation, interviews, literature study and documentation as well as analytical techniques used, namely Miles and Hubberman. The results of this study indicate that the types of training at Desamuda Villas are grooming, welcoming and serving guests, communication etiquette for the front office, telephone manners, time management and time management. Overcoming guest complaints (handling complaints). The implication of the training on work motivation and employee performance is a good impact. However, the employee's performance in the training to deal with guest complaints (handling complaints) did not have a good impact.
Sistem Operasional Housekeeping Departement di Hotel Paradita , Ni Putu Dena; Koerniawaty, Francisca Titing
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 12 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i12.634

Abstract

Sistem Operasional merupakan cara melakukan suatu pekerjaan yang dibuat secara terurut untuk memastikan kegiatan operasional berjalan dengan baik dan sesuai dengan yang berlaku. Tujuan pembuatan SOP adalah untuk menjelaskan perincian atau standar yang tetap mengenai aktivitas pekerjaan yang berulang-ulang yang diselenggarakan dalam suatu organisasi. Penelitian ini bertujuan untuk mengetahui bagaimana sistem operasional Housekeeping Departement di Grand Serela Yogyakarta dan kendala-kendala yang dihadapi housekeeping dalam menjalankan sistem operasional. Penelitian yang digunakan dalam penelitian ini kualitatif dengan observasi dan wawancarai kepada beberapa informan yaitu dua staf dan 2 trainee di departemen housekeeping. Hasil penelitian menunjukkan bahwa sistem operasional di Hotel Grand Serela Yogyakarta dalam meningkatkan pelayanan sudah diterapkan sesuai dengan SOP yang ada dihotel, meskipun masih ada beberapa yang belum sesuai dengan SOP. Kendala-kendala yang dialami dalam sistem operasional ditambah kembali seperti alat-alat cleaning yang digunakan agar bisa lebih efisien dalam pengerjaan kamar dan pengawasan untuk staf/trainee dalam menerapkan SOP hotel. Operational System is a way of doing work that is made in an orderly manner to ensure operational activities run well and in accordance with applicable regulations. The purpose of making SOP is to explain fixed details or standards regarding repetitive work activities organized in an organization. This study aims to find out how the operational system of the Housekeeping Department in Grand Serela Yogyakarta and the obstacles faced by housekeeping in running the operational system. The research used in this study was qualitative by observing and interviewing several informants, namely two staff and 2 trainees in the housekeeping department. The results showed that the operational system at the Grand Serela Hotel Yogyakarta in improving services has been implemented in accordance with the SOP in the hotel, although there are still some that are not in accordance with the SOP. Obstacles experienced in the operational system are added again such as cleaning tools used to be more efficient in room work and supervision for staff / trainees in implementing hotel SOP.
Strategi Manager Dalam Meningkatkan Pelayanan Pramusaji Astrarini, Dewa Ayu Kadek Eta; Koerniawaty, Francisca Titing
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.717

Abstract

Penelian ini membahas taktik manager untuk meningkatkan layanan pramusaji di Cortina Restaurant. Penelitian bertujuan memahami taktik manager untuk optimalkan layanan pramusaji di Cortina Restaurant. Studi ini memakai metode kualitatif. Metode pengumpulan data melalui observasi, wawancara, dan analisa dokumentasi bersama manager terkait operasi di Cortina Restaurant. Hasil menampakkan beberapa isu di Cortina Restaurant seperti kekurangan staf pramusaji, ketidakhadiran penguasaan SOP dan pengetahuan produk menu, minimnya perhatian spesifik kepada tamu, seperti saat breakfast ketika mengisi air yang kosong, dan kekurangan peralatan, khususnya alat makan dan gelas yang memperlambat layanan, khususnya di waktu sibuk (breakfast). Saran yang diberikan kepada bagian pramusaji meliputi penerapan SOP yang telah ditentukan, strategi dari manager melalui pelatihan dan briefing, menambah jumlah server untuk mendukung karyawan agar tidak overburdened, dan meningkatkan ketersediaan alat makan dan gelas sesuai kebutuhan saat restoran penuh. Selain itu, penting bagi Cortina Restaurant untuk terus memantau dan mengevaluasi kualitas pelayanannya secara berkala. Feedback dari pelanggan bisa menjadi sumber informasi berharga untuk perbaikan berkelanjutan. This study discusses the manager's tactics to improve waiter service at Cortina Restaurant. The research aims to understand the manager's tactics to optimize the waiter service at Cortina Restaurant. This study employs a qualitative method. Data collection methods include observation, interviews, and documentation analysis with the manager regarding operations at Cortina Restaurant. The results highlight several issues at Cortina Restaurant, such as a shortage of waitstaff, a lack of mastery over SOPs and menu product knowledge, insufficient specific attention to guests, for instance during breakfast when refilling empty water glasses, and a lack of equipment, especially dining utensils and glasses, which slows down service, especially during busy times (breakfast). Recommendations for the waitstaff include implementing the established SOPs, strategies from the manager through training and briefings, increasing the number of servers to support employees so they are not overburdened, and enhancing the availability of dining utensils and glasses as needed when the restaurant is full. Additionally, it's essential for Cortina Restaurant to continuously monitor and evaluate its service quality. Customer feedback can be a valuable source of information for ongoing improvements.
Analisis Kepuasan Pelanggan Terhadap Fasilitas Dan Kualitas Pelayanan Di Adiwana Resort Jembawan Dwipayana, I Made Agus; Koerniawaty, Francisca Titing; Sudarmawan, I Wayan Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1047

Abstract

Kepuasan pelanggan menjadi elemen krusial dalam mengoptimalkan pemanfaatan layanan hotel. Mengacu pada konteks ini, esensial untuk menguak faktor-faktor yang berkontribusi pada kepuasan pelanggan, termasuk fasilitas dan kualitas pelayanan. Penelitian ini bertujuan untuk merinci dampak fasilitas dan kualitas pelayanan terhadap tingkat kepuasan pelanggan di Adiwana Resort Jembawan. Pendekatan metodologi yang diterapkan adalah metode penelitian kuantitatif. Teknik akumulasi data dalam kajian ini melibatkan penggunaan kuesioner yang disebar melalui platform google form kepada 64 responden yang telah mengunjungi Adiwana Resort Jembawan. Pendekatan teknik pengumpulan data menggunakan purposive sampling, menguji variabel independen yakni fasilitas dan kualitas pelayanan, sementara variabel terikat adalah tingkat kepuasan pelanggan. Pendekatan analisis data yang diadopsi dalam penelitian ini bersifat kuantitatif dan mengandalkan perangkat lunak SPSS versi 26. Temuan penelitian ini mengindikasikan adanya relasi positif dan signifikan antara fasilitas dan kualitas pelayanan terhadap kepuasan pelanggan di Adiwana Resort Jembawan. Rekomendasi yang dapat disarankan terkait penelitian ini adalah agar manajemen hotel lebih mengedepankan pemeliharaan fasilitas yang disediakan serta terus meningkatkan responsivitas dan efektivitas karyawan dalam menghadapi kebutuhan para tamu. Dengan demikian, hotel dapat memastikan bahwa tingkat kepuasan pelanggan tetap terjaga dan bahkan meningkat dalam jangka panjang.Guest satisfaction is a crucial element in optimizing hotel service utilization. Referring to this context, it is essential to uncover the contributing factors to guest satisfaction, including facilities and service quality. This study aims to detail the impact of facilities and service quality on guest satisfaction levels at Adiwana Resort Jembawan. The applied methodology approach is quantitative research. The data accumulation technique in this study involves the use of questionnaires distributed through the Google Forms platform to 64 respondents who have visited Adiwana Resort Jembawan. The data collection technique employs purposive sampling, testing independent variables, namely facilities and service quality, while the dependent variable is guest satisfaction level. The data analysis approach adopted in this study is quantitative and relies on the SPSS software version 26. The findings of this study indicate a positive and significant relationship between facilities and service quality and guest satisfaction at Adiwana Resort Jembawan. Recommendations that can be suggested regarding this research are for the hotel management to prioritize the maintenance of provided facilities and to continually enhance the responsiveness and effectiveness of employees in addressing guest needs. By doing so, the hotel can ensure that guest satisfaction levels are maintained and even improved in the long run.
Analisis Pengendalian Food Cost Pada Hotel The One Legian Maulana, Aby Sukma; Koerniawaty, Francisca Titing; Febianti
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 6 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i6.1055

Abstract

Dalam industri perhotelan, sumber pendapatan lain selain tarif kamar berasal dari penjualan makanan dan minuman di hotel. Untuk memaksimalkan pendapatan ini, manajemen hotel menerapkan standar food costing. Pengendalian biaya makanan harus dilakukan agar pendapatan bisa melebihi biaya operasional, lebih untung dan tidak rugi. Penelitian ini bertujuan untuk mengetahui status pengendalian biaya makanan saat ini di hotel The ONE Legian dan mengetahui penyebab perbedaan persentase antara biaya makanan aktual dan biaya makanan standar. Metode yang digunakan menggunakan metode campuran. Pengumpulan data dilakukan melalui wawancara, observasi dan dokumen. Hasil penelitian menunjukkan bahwa: 1) Terdapat perbedaan antara biaya pakan aktual dan biaya pakan standar karena standar yang ditetapkan oleh manajemen tidak diterapkan secara optimal seperti first in first out, standar pengolahan makanan, bahan baku. 2) Pengendalian biaya makanan dan minuman di hotel ONE Legian masih belum berjalan optimal karena masih terdapat ketidaksesuaian antara food cost aktual dengan food cost standar. In the hotel industry, another source of income besides room rates comes from the sale of food and beverages in hotels. To maximize this revenue, hotel management applies food costing standards. Food cost control must be carried out so that revenue can exceed operating costs, more profit and no loss. This study aims to determine the current status of food cost control at The ONE Legian hotel and to find out the causes of the percentage difference between actual food costs and standard food costs. The method used is a mixed method. Data collection is done through interviews, observation and documents. The results showed that: 1) There is a difference between actual feed costs and standard feed costs because the standards set by management are not implemented optimally such as first in first out, food processing standards, raw materials. 2) Control of food and beverage costs at the ONE Legian hotel is still not running optimally because there is still a discrepancy between actual food costs and standard food costs.
Planning strategy for Tukad Bindu destination as a tourist Attraction in Denpasar city Putra, I Wayan Agus Ananda; Koerniawaty, Francisca Titing; Darsana, I Made
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 10 No. 1 (2024): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020243371

Abstract

Tukad Bindu is one on the river-based tourist attractions in Denpasar Bali which has been visited by domestic tourists. However, it has not got a well planning strategy to establish this tourism sites sustainably and become a competitive destination in Denpasar City. This research aims to identify the development potential along Tukad Bindu, Denpasar, Bali, using qualitative methods and applying SWOT analysis. The research location focused on the revitalization of the river as a driver of tourism and increased agricultural productivity, tourist attractions, and active community participation. The results showed that the S-O (Strengths-Opportunity) strategy can be applied by preserving river revitalization as a carrying capacity for tourism while increasing agricultural productivity and tourist attractions. The S-T (Strengths-Threats) strategy can be done by empowering the community through active participation to overcome potential threats. The W-O (weaknesses-opportunities) strategy involves providing education and counselling through the Denpasar City Environment Agency to local communities. Meanwhile, the W-T (Weaknesses-Threats) strategy emphasizes cooperation with the government and the private sector to increase tourism promotion, develop cultural agricultural attractions, and maintain the sustainability of the program in the future. This research recommends the implementation of these strategies as concrete steps in maximizing the development potential around Tukad Bindu, Denpasar, and Bali. The implementation of these strategies is expected to have a positive impact on tourism, agriculture, and the welfare of the local community.
Identification of supporting components for the tourism attractiveness of Munggu village as a coastal tourism destination in Badung regency Triana, Dwik Suwarnata; Koerniawaty, Francisca Titing; Darsana, I Made
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol. 9 No. 4 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020233373

Abstract

Munggu Beach is an attractive destination in Bali. With the potential for natural beauty and various activities that can be done around the beach area. The Munggu Beach destination offers a number of tourist attractions, including stunning sea views, spectacular sunsets, and various activities, such as playing beach volleyball, swimming, and water sports activities. To increase the attractiveness of Munggu Beach, four main components need to be considered: tourism attractions, accessibility, facilities and supporting services. This research aims to analyze the potential attraction of Munggu Beach for developing tourism products and improving visitor experiences. This research uses a qualitative descriptive method with an R&D (Research and Development) approach in Munggu Village. The research results found that with good accessibility, various facilities and adequate supporting services, Munggu Beach can become a promising destination and develop as an attractive and diverse tourist destination in Bali. This research provides recommendations for what Munggu Beach managers can do by updating facilities, promoting local culture, and improving environmental cleanliness.
Co-Authors Aftina, Welaya Amandawati, Gusti Ayu Amir, Firli Lanovia Amir, Firlie Lanovia Anedda Alessandro Flavio Putra Astika Astika Astrarini, Dewa Ayu Kadek Eta Bondan Pambudi Bondan Pambudi Candraswari, Putu Diah Darsana, Made Dika Pranadwipa Koeswiryono, Dika Pranadwipa Dinata, Made Riski Prayoga Dwik Suwarnata Triana Dwipayana, I Made Agus Efendi, Moch Nur Febianti Firman Sinaga Gusti Ngurah Indra Ariestyawan Hellen Sarita de Lima I Gusti Ketut Purnaya, I Gusti Ketut I Ketut Suada I Made Darsana I Made Darsana I Made Dasana I Made Krisna Adi Chandra I Made Sudjana I Made Yuda Adnyana I Nengah Subadra I Nyoman Sudiarta I Putu David Adi Saputra I Putu Mega Adi Adnyana I Wayan Ardika I Wayan Eka Mahendra I Wayan Kiki Sanjaya Ida Bagus Nyoman Krisna Prawira Yuda Imaddudin, Imaddudin Koeswiyono, Dika Pranadwipa Komang Artana Kusdaryana, Made Donny Lolita Saraswati Puguh Maulana, Aby Sukma Moch Nur Efendi Muhamad Nova Muhamad Nova, Muhamad Narita Astika Yapto Narita Narita Nesia Agnatasia Ni Luh Putu Yati Artini Ni Wayan Yani Nur Efendi, Moch. Pambudi, Bondan Paradita , Ni Putu Dena Puguh, Lolita Saraswati Putra, I Wayan Agus Ananda Putu Eni Oktaviani Risky Maulana Sanjaya, I Wayan Kiki Saroh Fitriani Suadnyana, I Wayan Sudarmawan, I Wayan Eka Sudjana, I Made Triana, Dwik Suwarnata Valentino Ardian Wahyu Wibowo Welaya Aftina Wibowo, Valentino Ardian Wahyu Yapto Yapto