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THE CHALANGEOF VOLUNTOURISMFOR BALI TOURISM Turker, Sidhi
Proceeding SENDI_U 2017: SEMINAR NASIONAL MULTI DISIPLIN ILMU DAN CALL FOR PAPERS
Publisher : Proceeding SENDI_U

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The growth of the tourism product development, alternative and special interest developed nowdays for example religious, sport tourism, and is rapidly growing these days is voluntourism.It is a form of tourism product interest the tourist especially from the wealth countries which have the awareness to support quality development in countries that are developing that made sustainable tourism development benefit and a real advantage for the local community.Bali as a growing tourism destination is not paying attention to tourism product opportunities for voluntourism as enriching the tourim product diversification. The object of this article isto answer whether voluntourism-if develop in BALI-can provide the benefits and advantages that are fair for the local community and contribute to the improvement of the quality of sustainable tourism development in the region. To answer the question, raised three problems namely first, how toplan the development of voluntourism as one of the leading alternative tourism in Bali; second, how shall make the voluntourism as a type of tourism product that supports the development of sustainable tourism in Bali;third, how shall the comfort and safety of voluntourists while doing their activity in Bali? The development of voluntourism in Bali should refer to the concept of sustainable tourism development management which must be touched in order that can meet the needs of the future and therefore the concept of development of voluntourism in accordance to the principles of sustainable tourism must be able to make stakeholders of the tourism industry in Bali to see volun-tourism has a promising future and has good prospects moreover role voluntourism organizations are growing rapidly and professionally in organizing programs for voluntourist both short term and longterm. In its approach the development of sustainable tourism, voluntourism, which is based on characterizing the existence of development cooperation from the stakeholders to conduct in-depth studies (from an economic, social, cultural, environmental, etc.) that situational to the emergence of activities that support the development of sustainable tourism The managers of tourist destinations provide education and training to stake holders related based on needs that can accelerate the course of the implementation of the programme of work especially when the very security approach for determining the direction of the area especially when the region rely on tourism as a major industry that support the entire public life not only at the local level but also on a national level. Keywords: voluntourist, voluntourism, alternative tourism, tourism destination, sustainable tourism development.

THE CHALANGEOF VOLUNTOURISMFOR BALI TOURISM Turker, Sidhi
Proceeding SENDI_U 2017: SEMINAR NASIONAL MULTI DISIPLIN ILMU DAN CALL FOR PAPERS
Publisher : Proceeding SENDI_U

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (457.148 KB)

The growth of the tourism product development, alternative and special interest developed nowdays for example religious, sport tourism, and is rapidly growing these days is voluntourism.It is a form of tourism product interest the tourist especially from the wealth countries which have the awareness to support quality development in countries that are developing that made sustainable tourism development benefit and a real advantage for the local community.Bali as a growing tourism destination is not paying attention to tourism product opportunities for voluntourism as enriching the tourim product diversification. The object of this article isto answer whether voluntourism-if develop in BALI-can provide the benefits and advantages that are fair for the local community and contribute to the improvement of the quality of sustainable tourism development in the region. To answer the question, raised three problems namely first, how toplan the development of voluntourism as one of the leading alternative tourism in Bali; second, how shall make the voluntourism as a type of tourism product that supports the development of sustainable tourism in Bali;third, how shall the comfort and safety of voluntourists while doing their activity in Bali? The development of voluntourism in Bali should refer to the concept of sustainable tourism development management which must be touched in order that can meet the needs of the future and therefore the concept of development of voluntourism in accordance to the principles of sustainable tourism must be able to make stakeholders of the tourism industry in Bali to see volun-tourism has a promising future and has good prospects moreover role voluntourism organizations are growing rapidly and professionally in organizing programs for voluntourist both short term and longterm. In its approach the development of sustainable tourism, voluntourism, which is based on characterizing the existence of development cooperation from the stakeholders to conduct in-depth studies (from an economic, social, cultural, environmental, etc.) that situational to the emergence of activities that support the development of sustainable tourism The managers of tourist destinations provide education and training to stake holders related based on needs that can accelerate the course of the implementation of the programme of work especially when the very security approach for determining the direction of the area especially when the region rely on tourism as a major industry that support the entire public life not only at the local level but also on a national level. Keywords: voluntourist, voluntourism, alternative tourism, tourism destination, sustainable tourism development.

PENANGANAN LIMBAH PLASTIK PADA HUTAN BAKAU DI KAWASAN DAM ESTUARI DENPASAR SELATAN Sidhi Bayu Turker; Ni Kadek Widyastuti; Putu Steven Eka Putra; Ni Luh Christine Prawitha Sari Suyasa; I Nengah Rata Artana
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 4 (2021): Peran Perguruan Tinggi dan Dunia Usaha dalam Mewujudkan Pemulihan dan Resiliensi Masya
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Kelompok Nelayan Segara Guna Batu Lumbang Denpasar merupakan salah satu kelompok nelayan yang secara tradisional mengelola satu area Kawasan Konservasi Wisata Taman Hutan Raya Mangrove Ngurah Rai Denpasar. Program Studi Sarjana Terapan D4 Manajemen Perhotelan Universitas Dhyana Pura telah bekerjasama dengan kelompok nelayan tersebut sejak tahun 2017 dan berlangsung sampai sekarang. Kawasan hutan mangrove tersebut memiliki permasalahan terkait limbah sampah kiriman dari beberapa sungai yakni Tukad Badung, Tukad Mati dan Dam Estuari Denpasar. Kondisi ini menyebabkan berkurangnya keindahan dan keasrian kawasan hutan bakau Denpasar Selatan sebagai obyek dan atraksi wisata yang menjadi wilayah pelayanan Kelompok Nelayan Segara Guna Batu Lumbang Denpasar. Limbah kiriman yang cukup berbahaya adalah sampah plastic yang dapat menyebabkan gangguan serius pada pertumbuhan bibit mangrove jika tidak dilakukan tindakan pembersihan kawasan secara rutin dan berkelanjutan. Bentuk kegiatan ini merupakan sebuah upaya untuk turut menjadikan kawasan hutan bakau tersebut sebagai tempat atraksi wisata perairan dan tempat edukasi lingkungan perairan hutan mangrove .Untuk mengatasi dampak tersebut maka dilakukanlah kegiatan pengabdian kepada masyarakat dalam bentuk melakukan kegiatan pembersihan kawasan huta mangrove Ngurah Rai Denpasar bersama kelompok nelayan di atas mengatasi persoalan limbah plastic tersebut dengan melakukan kegiatan ceramah lingkungan edukasi dan diskusi, pembersihan secara langsung dan berkelanjutan sampah plastik dan sekaligus penanaman bibit bakau. Dan dari kegiatan itu dapat dihasilkan sebuah pembelajaran kegiatan edukasi lingkungan di kawasan tersebut yang dapat disosialisasikan dengan lembaga-lembaga pendidikan sebagai sebuah program edukasi lingkungan dalam mendukung sustainable tourism development.

PELATIHAN DAN PENDAMPINGAN PEMBUATAN MAKAN PAGI BAGI IBU PKK DESA WISATA TISTA, KERAMBITAN, TABANAN Sidhi Bayu Turker; Kadek Widyastuti; Ni Made Erpia Ordani Astuti
Jurnal Manajemen Perhotelan Vol. 8 No. 1 (2022): MARCH 2022
Publisher : Institute of Research and Community Outreach - Petra Christian University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.9744/jmp.8.1.36-41

PKK (Pemberdayaan Kesejahteraan Keluarga) is a community organization which includes housewives as its members. PKK is government partner for both the lowest regional level to national level programs that contains social, economic, educational, cultural, and sports for women’s empowerement activities. PKK from Tista tourism village has potential resources that could be developed to support the program. Diploma Hospitality Management Study Program in collaboration with PKK from Tista tourism village conducted various training program such as breakfast menu creation in order to answer diversification needs of daily menu and also serves as business opportunity. The purpose of the training is to provide food menus knowledge, breakfast preparation skill, CHSE implementation, and additional information about the importance in developing family business. Participants are expected to absorb knowledge, skills and their application. The training method is given in form of lectures, discussions and demonstrations. All the participants follow the training program enthusiastically and expect continuous training in the future with different materials such as pastry, room cleaning, and other skills for women. Abstrak PKK atau Pemberdayaan Kesejahteraan Keluarga adalah organisasi kemasyarakatan yang menyertakan ibu rumah tangga sebagai anggotanya. PKK merupakan mitra kerja pemerintah baik di tingkat wilayah terbawah sampai nasional dan program kerjanya beragam dari kegiatan sosial, ekonomi, pendidikan, budaya, olahraga dan pemberdayaan perempuan. PKK Desa Wisata Tista memiliki sumber daya potensial yang bisa dikembangkan untuk mendukung programnya. Dalam mendukung pengoptimalan potensi mereka, Prodi D4 Manajemen Perhotelan bekerjasama dengan PKK Desa Wisata Tista mengadakan pelatihan pembuatan menu makan pagi untuk menjawab kebutuhan diversifikasi menu keluarga dan juga bagi sebagai peluang usaha. Tujuan pelatihan ini memberikan pengetahuan menu makanan, keterampilan penyiapan makan pagi, penerapan CHSE, dan memberikan informasi penguatan bahwa pelatihan ini juga bermanfaat dalam pengembangan usaha keluarga di bidang produksi makanan. Peserta diharapkan dapat menyerap ilmu, ketrampilan dan mengaplikasikan di keluarga dan masyarakat. Metode pelatihan diberikan dalam bentuk ceramah, diskusi dan demontrasi serta pendampingan praktek langsung oleh ibu-ibu PKK Desa Wisata Tista. Pelatihan di laksanakan secara onsite di Wantilan Desa Wisata Tista. Peserta berlatih dengan antusias, komunikatif, aktif bertanya dan mengikuti pelatihan dengan baik. Mereka berharap kegiatan pelatihan dapat berkesinambungan dengan materi lain seperti pembuatan kue-kue, penataan kamar, dan ketrampilan lainnya untuk para perempuan.

THE IMPACT OF PLASTIC WASTE IN THE MANGROVE COASTAL AREA, THE SERVICE AREA OF THE FISHERMAN GROUP "SEGARA GUNA BATU LUMBANG", SOUTH DENPASAR BALI Sidhi Bayu Turker
Seminar Nasional Aplikasi Iptek (SINAPTEK) Vol 5 (2022): PROSIDING SINAPTEK
Publisher : LPPM Universitas Dhyana Pura

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ABSTRACTThe "Segara Guna Batu Lumbang" Fisherman Group Denpasar is one of the fishermen groups that traditionally manages an area of the Ngurah Rai Mangrove Forest Park Tourism Conservation Area, South of Denpasar. The mangrove forest area has problems related to waste sent from several rivers, namely Tukad Badung, Tukad Mati, and Denpasar Estuary Dam. This condition causes a reduction in the beauty of the mangrove forest. The shipping waste that is quite dangerous is plastic waste which can cause serious disruption to the growth of mangrove seedlings. This study is conducted to determine the impact caused by the flow of plastic waste on the growth of mangrove forests, activities that can be carried out to minimize environmental problems, and the benefits for the environment and fishermen in the mangrove forest area in South Denpasar to support sustainable tourism development.The method used in this research is a qualitative method through Data Collection Procedures which includes qualitative observations, qualitative interviews, and qualitative documents. Data collection focused on the perceptions and motivations of the management and members of the fishermen's group, and visitors, accompanied by in-depth interviews to find out the strengths, weaknesses, opportunities, and threats faced by fisherman management in overcoming the impact of plastic waste shipments.Through this research, it is hoped that the Segara Guna Batu Lumbang Fisherman Group can develop strategies for its conservation programs and can take part as an education center for the community, especially students to learn about the importance of mangrove forest conservation, attract voluntourism tourists to visit and carry out activities to clean mangrove areas and planting mangrove seedlings. Besides that, this research is also expected to give a model for organizing voluntourism activities in the mangrove forest area with local fisherman groups.Kata kunci: perception, motivation, voluntourism, mangrove conservation, sustainabletourism development.

Pemanfaatan Paket Wisata Agrotourism Etno di Desa Wisata Baha Mengwi Badung Putu Sinta Darma Putri; Ni Komang Ayu Sumiatiningsih; Ni Putu Linda Pertiwi; Made Deni Agustiane; Sidhi Bayu Turker
JAKADIKSI: JURNAL VOKASI Vol 1, No 1 (2022): JAKADIKSI: JURNAL VOKASI
Publisher : LPPM Universitas Dhyana Pura

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AbstrakPariwisata merupakan sektor yang sangat penting dalam meningkatkan perekonomian di Indonesia. Namun disaat pandemi Covid-19 sektor pariwisata sangat terdampak. Upaya pemulihan pariwisata dan ekonomi kreatif perlu di dukung berbagai pihak. Fokus penelitian dan proyek tugas akhir ini tentang pembuatan paket wisata di desa wisata Baha, Mengwi, Badung. Tujuan dari proyek tugas akhir ini adalah menghasilkan paket wisata sebagai upaya pemulihan pariwisata dan ekonomi kreatif berupa agrowisata serta memperkenalkan produk inovasi olahan makanan dan minuman berbahan dasar madu. Data dikumpulkan dengan metode kualitatif dengan tahapan pengumpulan data melalui observasi, wawancara dan demontrasi. Hasil pelaksanaan proyek tugas akhir ini adalah memperkenalkan paket wisata agrowisata lebah madu yang dipadukan dengan kegiatan trekking di Desa Wisata Baha, Mengwi, Badung.Kata kunci: Paket Wisata, Agrowisata, Produk Lebah Madu, TrekkingAbstractTourism is a very important sector in improving the economy in Indonesia. However, during the Covid-19 pandemic, the tourism sector was severely affected. Efforts to restore tourism and the creative economy need to be supported by various parties. The focus of this research and final project is how to manage a tourism package activity in the tourist village of Baha, Mengwi, Badung. The purpose of this final project is to produce tour packages as an effort to restore tourism and the creative economy in the form of agrotourism and introduce innovative products of processed food and beverages made from honey. Data was collected by qualitative methods with the stages of data collection through observation, interviews, and demonstrations. The result of the implementation of this final project is to introduce a honey bee agrotourism tour package combined with trekking activities in the Baha Tourism Village, Mengwi, Badung.Keywords: Tour Package, Agrotourism, Product from honeybee, Tracking

Inovasi Air Kelapa Muda (Cocos Nucifera) dan Sari Tebu (Saccharum Officinarum) sebagai Minuman Mocktail Putu Purnamasari; I Nengah Widhya Putra; Anak Agung Sagung Mas Maharani; Sidhi Bayu Turker; Ketut Suartana
JAKADIKSI: JURNAL VOKASI Vol 1, No 1 (2022): JAKADIKSI: JURNAL VOKASI
Publisher : LPPM Universitas Dhyana Pura

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AbstrakIndonesia merupakan negara beriklim tropis dengan kekayaan buah-buahan tropisnya, maka diperlukan pengembangan inovasi produk buah-buahan tropis untuk menarik minat dan digemari wisatawan. Berdasarkan pertimbangan tersebut, maka diciptakan produk inovasi “Coconut Arum Delight – Tropical Mocktail" berbahan dasar air dan daging kelapa muda, yang dipadukan dengan sari tebu sebagai alternatif pilihan produk minuman yang bercita rasa, menyegarkan sekaligus menyehatkan. Proyek Tugas Akhir ini menggunakan jenis penelitian kualitatif deskriptif, menghasilkan data deskriptif tertulis atau lisan dari orang-orang atau perilaku yang diamati. Menggunakan Metode kuesioner yang dibagikan kepada partisipan acara dengan dua format pertanyaan yakni keistimewaan produk dan keistimewaan event. Hasil proyek tugas akhir menunjukan respon partisipan terhadap inovasi produk secara keseluruhan adalah positif, sebanyak 74,14 % menyatakan sangat setuju dan sebanyak 21,57 % menyatakan setuju, secara kolektif 95,71 % partisipan menyatakan respon positif. Respon partisipan terhadap kegiatan event launchingproduk menunjukan sebanyak 72% menyatakan sangat setuju dan 22,71% menyatakan setuju, secara kolektif 94,71% partisipan menyatakan respon positif.AbstractIndonesia is a tropical country with a wealth of tropical fruits, it is necessary to develop innovative tropical fruit products to attract and be favored by tourists. Based on these considerations, the innovative product "Coconut Arum Delight – Tropical Mocktail" is made from water and young coconut meat, which is combined with sugarcane juice as an alternative choice of beverage products that are flavourful, refreshing and healthy. This final project uses a descriptive qualitative research type, producing written or oral descriptive data from the observed people or behaviors. Using a questionnaire method that is distributed to event participants with two question formats, namely product features and event features. The results showed that the overall response of participants to product innovation was positive, as many as 74.14% stated strongly agree and as many as 21.57% agreed, collectively 95.71% of participants stated positive responses. The response of participants to the product launching event shows that 72% strongly agree and 22.71% agree, collectively 94.71% of participants stated a positive response.

Pemaksimalan Daun Kelor Menjadi Produk Makanan dan Minuman I Gede Jayana; I Putu Ade Putra Yasa; I Made Surya Wiantara; Ida Bagus Ketut Tu Agus; Sidhi Bayu Turker; Eko Sulistyo
JAKADIKSI: JURNAL VOKASI Vol 1, No 2 (2022): JURNAL VOKASI (JAKADIKSI)
Publisher : LPPM Universitas Dhyana Pura

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AbstrakJika diolah dengan maksimal, daun kelor dapat menghasilkan berbagai macam produk, contohnya olahan produk makanan dan minuman. Dari poduk makanan maupun minuman tersebut juga dapat menunjang industri pariwisata yang sudah membaik, khususnya di Bali. Maka daripada itu terciptalah jurnal proyek tugas akhir yang berjudul “Pemaksimalan Daun Kelor Menjadi Produk Makanan dan Minuman”. Dengan obyek penelitian yaitu pembuatan makanan dan minuman yang berbahan dasar daun kelor. Metode dalam pengerjaan proyek tugas akhir ini menggunakan metode deskriptif kualitatif dengan tahapan pengumpulan data melalui observasi, dokumentasi, wawancara serta kuesioner. Hasil dari pelaksanaan tugas akhir adalah terciptanya brand KHE-LORD yaitu brand yang memproduksi produk olahan dari daun kelor yang bernilai jual tinggi dan dilaunching dalam sebuah event “Balinese Dinner”.Kata kunci: Produk, Makanan, Minuman, Kelor, Event, Balinese DinnerAbstract If processed maximally, Moringa leaves can produce various kinds of products, for example processed food and beverage products. These food and beverage products can also support the tourism industry which has improved, especially in Bali. Therefore, a final project journal was created, entitled "Maximizing Moringa Leaves into Food and Beverage Product". With the object of research, namely making food and beverages from Moringa leaves. The method in working on this final project uses a qualitative descriptive method with the stages of collecting data through observation, documentation, interviews and questionnaires. The result of the implementation in this final project is creation of the KHE-LORD brand, which is a brand that products processed products from Moringa leaves that have high selling value and was launched in an event "Balinese Dinner".Keywords: Products, Food, Beverage, Moringa, Event, Balinese Dinner

Pengembangan Pengolahan Beras Merah menjadi Kudapan Tradisional Bali sebagai Daya Tarik Wisata Kuliner di Desa Jatiluwih Suryo Hadi Wiyono; I Ketut Agus Wahyu Prayoga; Komang Sustapeni; Lutia Diana Putri; Putu Crisna Dewi; Sidhi Bayu Turker
JAKADIKSI: JURNAL VOKASI Vol 1, No 2 (2022): JURNAL VOKASI (JAKADIKSI)
Publisher : LPPM Universitas Dhyana Pura

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Abstrak Desa Jatiluwih adalah salah satu desa yang terkenal di Pulau Bali. Desa Jatiluwih terkenal dengan sawah teraseringnya yang indah dan juga dikenal sebagai salah satu daerah persawahan beras merah unggul. Aneka olahan makanan tradisional Bali juga menjadi daya tarik wisata kuliner Desa Jatiluwih. Di sisi lain, makanan/jajanan tradisional Bali dengan tepung beras merah belum diolah dengan optimal. Oleh karena itu, penelitian ini bertujuan untuk membahas bentuk-bentuk wisata kuliner nasi merah yang dapat dikembangkan menjadi tempat wisata dan usaha yang dapat dioperasikan di Desa Jatiluwih Tabanan nantinya. Metode penelitian dilaksanakan melalui pendekatan kualitatif dengan menggunakan beberapa informan yang sengaja dipilih, teknik pengumpulan data dilakukan melalui observasi, wawancara dan studi dokumenter yang teorinya didasarkan pada wisata kuliner yang dikembangkan dalam bentuk teori. Oleh karena itu, ditemukan adanya kebutuhan untuk mengembangkan wisata kuliner berbahan dasar tepung beras merah seperti Pisang Rai, Klepon dan Wedang Jahe serta menjadikannya sebagai daya tarik wisata di Desa Jatiluwih. Kiat usaha yang dapat digunakan untuk mengembangkan wisata kuliner terkait dengan penyediaan bahan, pengolahan dan makanan untuk menciptakan inovasi baru dan produk yang berkualitas untuk dinikmati wisatawan dan untuk meningkatkan pendapatan ekonomi masyarakat Desa Jatiluwih. Kata kunci: Tepung Beras Merah,Makanan, Minuman, Wisata Kuliner, Daya Tarik WisataAbstract One of the famous tourist villages on the island of Bali is Jatiluwih Village. Jatiluwih Village is famous for its beautiful panorama of terraced paddy fields and rice terraces of the high-quality brown rice producing areas. The diversity of processed traditional foodional Bali is also one of the culinary tourism attractions in Jatiluwih Village. On the other hand, traditional Balinese food/snacks made from brown rice flour have not been developed optimally. Therefore, this study aims to discuss forms of culinary tourism made from brown rice, which will later be ableto be developed into a tourist attraction and businesses that can be done in Jatiluwih Village, Tabanan. Research methods were using a few deliberately selected informants, data collection techniques carried out through observational methods, documentary studies and interviews, and theories were applied to culinary tourism. developed in the form of theory. The results showed that forms of culinarytourism made from brown rice floursuch as banana rai, kelepon and gingerwedang, need to be developed for tourist attraction at Jatiluwih Village. Companies that can be used to develop culinary tourism are related to the provision of ingredients, processing and food to create new innovations and quality products for tourists to enjoy and increase the economic income of the people of Jatiluwih village.Keywords: Red Rice Flour, Food, Beverage, Culinary Tourism, Tourism Enticement

Pengaruh Kualitas Pelayanan, Fasilitas, dan Lokasi Terhadap Kepuasan Tamu Menginap di Pondok Bagus Canggu, Bali I Made Bagus Widiastra; Sidhi Bayu Turker; I Made Darmayasa
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol 1, No 1 (2022): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

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Abstrak Penelitian ini bertujuan untuk mengetahui pengaruh kualitas pelayanan, kualitas produk dan kesesuaian harga secara parsial dan simultan terhadap kepuasan konsumen. Penelitian ini dilakukan di Gourmet Cafe Petitenget. Populasi menggunakan konsumen Gourmet Café Petitenget dan sampel sebanyak 97 responden. Teknik analisis data menggunakan bantuan SPSS 26 for windows. Hasil penelitiannya yaitu : (1) kualitas pelayanan berpengaruh positif signifikan terhadap kepuasan konsumen, dimana diperoleh nilai t-hitung 3,558, nilai koefisien regresi 0,332 dan signifikansi 0,001. (2) kualitas produk berpengaruh positif signifikan terhadap kepuasan konsumen, dimana diperoleh nilai t-hitung 3,600, nilai koefisien regresi 0,277 dan signifikansi 0,001. (3) harga berpengaruh positif signifikan terhadap kepuasan konsumen, dimana diperoleh nilai t-hitung 2,974, nilai koefisien regresi 0,401 dan signifikansi 0,007. (4) secara simultan kualitas pelayanan, kualitas produk dan kesesuaian harga berpengaruh signifikan terhadap kepuasan konsumen, dimana diperoleh nilai F-hitung 38,954, persamaan regresi sebesar Y = 2,015 + 0,332X1 + 0,277X2 + 0,401X3 dan signifikansi 0,000. Besarnya pengaruh variabel bebas terhadap kepuasan konsumen adalah 54,3%. Abstract This research aims to determine the effect of service quality, facilities, and location as partially and simultaneously on guest satisfaction. It was conducted at Pondok Bagus Canggu, and data collected from 100 of staying guest at Pondok Bagus Canggu. The data analysis technique uses Validity Test, Reliability Test, Classical Assumption Test, Multiple Linear, Regression Analysis, Partial Correlation Analysis, Multiple Correlation Analysis, Determination Test Coefficient, F-Test, and T-Test. The research resulted that service quality has a positive significant effect on guest satisfaction, where the T-count value of 2,879, the regression coefficient value is 0.346, and significance of 0,005. The facilities have a positive significant to the guest satisfaction, where the T-count value of 4,570, the regression coefficient value of 0.640, and significance of 0.000. The location has a positive significant to guest satisfaction, where T-count value of 3,163, regression coefficient value of 0,356, and significance of 0.002. Simultaneously the service quality, facilities, and location have significant effect to guest satisfaction, where the T-count is 41,610, regression equation is Y = 3,411 + 0,346X1 + 0,640X2 + 0,356X3 and significance is 0,000. The result of 54,3% shows the influence degree of the independent variable on guest satisfaction.

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