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All Journal JURNAL KEPARIWISATAAN Management Studies and Entrepreneurship Journal (MSEJ) Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Hospitality Accommodation Management Jurnal Ilmiah Hospitality Management Jurnal Multidisiplin West Science Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Journal of Commerce Management and Tourism Studies Jurnal Penelitian dan Pengabdian Masyarakat Review of Management, Accounting, and Business Studies Jurnal Pengabdian Kepada Masyarakat Bersinergi Inovatif Journal of Hotel Management
Sri Sadjuni, Ni Luh Gede
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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EKSPETASI DAN PERSEPSI WISATAWAN TERHADAP GASTRONOMI MAKANAN BALI Sri Sadjuni, Ni Luh Gede
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Kepariwisataan-September
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Sekolah Tinggi Pariwisata Nusa Dua Bali

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Abstract

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EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP GASTRONOMI MAKANAN BALI Sri Sadjuni, Ni Luh Gde
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat STP Nusa Dua Bali

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The purpose of this research is: to find out the types of Balinese Food product to fulfill the desires and needs of tourists; to identify the factors that effect the perception and expectation; to know the perception and expectation of tourists about Balinese Gastronomy. The data were collected by administering a set of questionnaire to foreign tourists by applying non-probability, Accidental sampling. Some experts in the field of culinary is interviewed and also direct observation. The variable which is part of perceptions and expectations judgment about  Balinese Food Gastronomy consists of 13 items, which is grouped into five factors: 1) Food Quality; 2) Portion and Food Prices; 3) Temperature and Service Quality; 4) Presentation and Emotional Value; 5) Cleanliness and Accessibility to get the food. The analysis technic used in this research is discriminant analysis, correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgment component to its ex­pectation which consist of one sub factor. The two sub correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgement component to its ex­pectation which consist of one sub factor. The two sub factors perceptions are
EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP GASTRONOMI MAKANAN BALI Sri Sadjuni, Ni Luh Gde
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

The purpose of this research is: to find out the types of Balinese Food product to fulfill the desires and needs of tourists; to identify the factors that effect the perception and expectation; to know the perception and expectation of tourists about Balinese Gastronomy. The data were collected by administering a set of questionnaire to foreign tourists by applying non-probability, Accidental sampling. Some experts in the field of culinary is interviewed and also direct observation. The variable which is part of perceptions and expectations judgment about Balinese Food Gastronomy consists of 13 items, which is grouped into five factors: 1) Food Quality; 2) Portion and Food Prices; 3) Temperature and Service Quality; 4) Presentation and Emotional Value; 5) Cleanliness and Accessibility to get the food. The analysis technic used in this research is discriminant analysis, correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgment component to its ex­pectation which consist of one sub factor. The two sub correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgement component to its ex­pectation which consist of one sub factor. The two sub factors perceptions are
The Pengaruh Consumption Value dalam meningkatkan purchase intention layanan online food delivery pada Clay Craft Restaurant di Renaissance Bali Uluwatu Resort & Spa: Indonesia I Putu Satria Wirawan; I Nyoman Sukana Sabudi; Ni Luh Gde Sri Sadjuni
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (2021): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v9i2.674

Abstract

Purchase Intention refers to the possibility of consumers to buy the product. One aspect that affects purchase intention is the extent to which consumption value drives it. This study was conducted to determine the effect of consumption value (functional value, social value, conditional value and epistemic value) in increasing purchase intention of online food delivery services during the COVID-19 pandemic at Clay Craft Restaurant in Renaissance Bali Uluwatu Resort & Spa. Data collection techniques used in this study were questionnaires, interviews, documentation studies and observation. Respondents in this study amounted to 100 respondents using purposive sampling. The data analysis technique in this research is multiple linear regression, t test, F test, coefficient of determination and effective contribution test. The results of this study indicate that consumption value (functional value, social value, conditional value and epistemic value) simultaneously has a significant effect on Purchase Intention. Based on the results of the coefficient of determination test, it shows that the variables forming the Consumption Value (Functional Value, Social Value, Conditional Value and Epistemic Value) have a contribution of 61.9% in influencing Purchase Intention, while the remaining 38.1% is influenced by other variables not examined in this study.
EKSPEKTASI DAN PERSEPSI WISATAWAN TERHADAP GASTRONOMI MAKANAN BALI Ni Luh Gde Sri Sadjuni
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): 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.v9i2.300

Abstract

The purpose of this research is: to find out the types of Balinese Food product to fulfill the desires and needs of tourists; to identify the factors that effect the perception and expectation; to know the perception and expectation of tourists about Balinese Gastronomy. The data were collected by administering a set of questionnaire to foreign tourists by applying non-probability, Accidental sampling. Some experts in the field of culinary is interviewed and also direct observation. The variable which is part of perceptions and expectations judgment about Balinese Food Gastronomy consists of 13 items, which is grouped into five factors: 1) Food Quality; 2) Portion and Food Prices; 3) Temperature and Service Quality; 4) Presentation and Emotional Value; 5) Cleanliness and Accessibility to get the food. The analysis technic used in this research is discriminant analysis, correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgment component to its ex­pectation which consist of one sub factor. The two sub correlation analysis and factor analysis. The result of the analysis shows two sub factors forming that has significant perception judgement component to its ex­pectation which consist of one sub factor. The two sub factors perceptions are
Pemanfaatan Internet sebagai Media Pemasaran Pondok Wisata di Desa Pelaga, Kabupaten Badung Ni Made Suastini; I Gusti Agung Gede Witarsana; I Wayan Jata; Ni Luh Ketut Sri Sulistyawati; Ni Nyoman Sukerti; Ni Luh Gde Sri Sadjuni
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 2 (2021): 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 | Full PDF (672.445 KB) | DOI: 10.52352/makardhi.v1i2.626

Abstract

Pelaga Village, Badung Regency is famous for its beautiful and natural view. Therefore, the community is very enthusiastic to manage homestay as a means of support. In Pelaga Tourism Village, agro-tourism development has also been carried out centered in the Kiadan environment. However, when the field survey was carried out, there were still obstacles in its management of the homestay. Therefore, training related to accommodation management is needed which will be carried out in stages to improve the community's ability to manage homestay. In 2021, the Hotel Administration Study Program has carried out community service in Pelaga Village, Badung Regency regarding the use of the internet as a marketing tools for homestay in Pelaga Village, Badung Regency.
PERSEPSI WISATAWAN TERHADAP PANTAI NUSA DUA Ni Luh Gde Sri Sadjuni
Jurnal Ilmiah Hospitality Management Vol 4 No 2 (2014)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (413.774 KB) | DOI: 10.22334/jihm.v4i2.62

Abstract

The attraction offered by Bali as a tourist destination belle hospitality not only residents, but also the unique culture and customs and natural beauty, especially the beautiful beach with the waves and sunset or sunrisenya. From the point of view of tourists, especially domestic tourists, the beach becomes a part of the most interesting attractions. Various activities can be done in coastal areas, such as sport exercise, swimming, relax have fun, selling or other types of work. However, the issue regarding the reclamation plan Nusa Dua area, has led to a prolonged conflict plaguing the society Nusa Dua, also the tourists themselves. Various growing perception among tourists on the beach of Nusa Dua. This study aimed to measure the perception of tourists further aspects: attractions, facilities / amenities, accessibility, and service as a tourist attraction Nusa Dua beach, so as to provide an overview of the situation and the condition of the beach in the eyes of tourists.  Qualitative and quantitative data were collected by the method of observation, interviews and questionnaires were accidental sampling and purposive sampling of 110 domestic tourists visiting the beach of Nusa Dua.  The results showed that: From the aspect Attractions, sub aspect is the highest waves, followed by sub Cleanliness, neatly arranged area and winds were calm. From the aspect of accessibility highest sub aspect is that information is readily available, the next is the Roads and Transport. Aspects of Amenities, sub aspects Toilet highest, followed by sub-Trash, Telecommunications, Parking, and Souvenir. While the service aspect, the highest sub-aspect is Information, the next is the sub aspects Life Guard and sub aspects of Hospitality.
Strategi Bauran Pemasaran Untuk Meningkatkan Tingkat Hunian Kamar Di Karma Kandara Resort Bali Pada Masa Pandemi Covid-19 Ida Ayu Putu Nandana Krisyanti; Ni Luh Gde Sri Sadjuni; I Gusti Agung Gede Witarsana
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.677

Abstract

This study aims to find out the application of a marketing mix strategy to increase room occupancy rates and to find out the strengths, weaknesses, opportunities and threats at Karma Kandara Resort Bali during the Covid-19 pandemic. During the covid-19 pandemic, there was a decrease in the number of tourists and it became a challenge for hotel management to find strategies to increase room occupancy rates. Data were collected through interview and documentation studies. The data analysis technique was carried out qualitatively, supported by a SWOT matrix analysis. The results of this study found that Karma Kandara Resort Bali already has a SWOT factor on the marketing mix variable and ST Strategy (strength-threat) by maintaining competitive prices with competitors, expanding and increasing promotional activities that have been carried out as the right SWOT strategy to increase occupancy rates. room during a pandemic
Pendampingan Penguatan Minat dan Ketrampilan Masyarakat Desa Wisata dalam Era Industry 4.0 dan Society 5.0 Ni Desak Made Santi Diwyarthi; Nyoman Gede Mas Wiartha; Ni Luh Gde Sri Sadjuni; Ni Luh Ketut Sri Sulistyawati; I Nyoman Sukana Sabudi; I Dewa Putu Hendri Pramana; I Wayan Adi Pratama
Jurnal Penelitian dan Pengabdian Masyarakat Vol. 2 No. 2 (2024): May 2024
Publisher : Yayasan Pondok Pesantren Sunan Bonang Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61231/jp2m.v2i2.239

Abstract

The Community Service Activity by the Hospitality Management Program, Bali Tourism Polytechnic, took place on Saturday, May 27, 2023. This activity was conducted through training and hands-on practice for 25 MSME (Micro, Small, and Medium-sized Enterprises) owners in Cemagi Tourism Village. The Community Service Activity with the topic of Strengthening the Interests and Skills of Cemagi Tourism Village Residents has had a positive impact in preparing the community to participate in the era of Industry 4.0 and Society 5.0. The development of tourism and the skills of the local community are crucial for improving the well-being and economic potential in Cemagi Tourism Village. The selection of the topic to strengthen interests and skills as baristas was a wise choice, considering the growth of restaurants and accommodations in Badung Regency that require skilled workers in the coffee shop industry
Pengaruh Pelatihan Dan Motivasi Terhadap Produktivitas Kerja Karyawan Pada Departemen Front Office Di Mercure Bali Sanur Resort Sadjuni, Ni Luh Gde Sri; Andini, Ni Luh Made Putri; Jata, I Wayan
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 2 (2024): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v3i2.1494

Abstract

This research was conducted at Mercure Bali Sanur Resort. This study aims to determine the effect of training and motivation on employee productivity in the Front Office department at Mercure Bali Sanur Resort, which is analyzed using SPSS. Respondents in this study were 35 people who were determined using saturated sample technique. Data collection was carried out by distributing questionnaires using a 5-point Likert Scale. The analysis techniques used are classical assumption test, multiple linear regresssion, t-test, F-test, and coefficient of determination. The result of this stuudy indicate that training partially has a positive and significant effect with tcount value of 2,394 > 2,037 and a t test significance value of 0,023 < 0,05. Motivation partially have a positive and significant effect with a tcount value of 2,212 > 2,037 and a t test significance value of 0,034 < 0,05. Training and Motivation simultaneously  have a significant effect on employee productivity at Mercure Bali Sanur Resort which can be proven ny Fcount value of 32,37 > 2,90 and a significance value of 0,000 < 0,05. Training and motivation contribute to employee productivity by 66,9% obtained through the coefficient of determination analysis, while the remaining 33,1% is the influence of other variables not examined in this study
Co-Authors Abiyuda, I Gusti Agung Argadita Andini, Ni Luh Made Putri Ari Kusuma Dewi, Ni Made Ariska Widhiasih, Ni Putu Artawan, Putu Denny Budi Susanto Candra Purwaningsih, Ni Made Erlina Arisyandewi, Ni Kadek I Dewa Putu Hendri Pramana I Gusti Agung Gede Witarsana I Nyoman Sukana Sabudi I Nyoman Sukana Sabudi I Putu Satria Wirawan I Wayan Adi Pratama Ida Ayu Putu Nandana Krisyanti Jata, I Wayan Kalpikawati, Ida Ayu Loanata, Cahyo Maswiartha, Nyoman Gede Muhartoyo Muhartoyo Ni Desak Made Santi Diwyarthi Ni Made Suastini Ni Made Suastini, Ni Made Ni Nyoman Sukerti NI NYOMAN SUKERTI . Ni Putu Bintang Pertiwi Winarsa Nirmala, Dian Septya pinaria, ni wayan chintia Pradipta Adisastra, Nyoman Gandha Pratiwi, Kadek Andita Dwi Sabudi, I Nyoman Sukana Santi Diwyarthi, Ni Desak Made Sari, Ni Made Asih Nirmala Setiawan, Gede Dedi Sulistyawati, Ni Luh Ketut Sri Supada, Made Andi Sutiarso, M. Agus Thesa, Nila Lee Wardhani, Yanuaresti Kusuma Wiartha, Nyoman Gede Mas