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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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Journal : Jurnal Kepariwisataan

 1 
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
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
PENGARUH KREATIVITAS DAN INOVASI TERHADAP KEUNGGULAN BERSAING (STUDI KASUS SALES WEDDING HOTEL INTERCONTINENTAL BALI RESORT) Saputra, I Gusti Ayu Agung Berlian; Sadjuni, Ni Luh Gde Sri; witarsana, I Gusti Agung Gede
JURNAL KEPARIWISATAAN Vol 23 No 2 (2024): 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.v23i2.1496

Abstract

  Changing customer demands have an impact on the company assessment given, requiring the application of creativity and innovation. Therefore, applying creativity and innovation is very important. The challenge felt by employees who work as wedding sales is that they must have the ability to design creative and innovative facilities and services in order to compete in competitor markets. This research was conducted at the InterContinental Bali Resort hotel. This research aims to determine the influence of creativity and innovation on competitive advantage. This research was analyzed using the Statistical Program for Social Science (SPSS). This type of research data is descriptive quantitative with data collection techniques using questionnaires. The population is consumers who have used InterContinental Bali Resort wedding services in the 2019-2024 period. The sample was 145 respondents. This research data analysis is a multiple linear regression analysis method. Then the statistical method used is the partial test (t) to test the effect partially and the simultaneous test (F) to test the effect simultaneously. The results of this research show that creativity and innovation partially and simultaneously have a positive and significant effect on the competitive advantage of wedding sales at the InterContinental Bali Resort hotel. The factors that influence the competitive advantage of InterContinental Bali Resort's wedding hotel sales show results with a coefficient of determination value of 62.8%. Overall the independent variables have a mutual relationship, while the remaining 37.2% is influenced by other variables that are not. included in this study.
Co-Authors Abiyuda, I Gusti Agung Argadita Andini, Ni Luh Made Putri Anggita, Felicita Maya Ari Kusuma Dewi, Ni Made Ariska Widhiasih, Ni Putu Artawan, Putu Denny Budi Susanto Candra Purwaningsih, Ni Made Erlina Arisyandewi, Ni Kadek Gangga Dwicaksana, Dewa Gede I Gusti Agung Gede Witarsana I Nyoman Sukana Sabudi I Putu Satria Wirawan Ida Ayu Putu Nandana Krisyanti Jata, I Wayan Kalpikawati, Ida Ayu Loanata, Cahyo Mas Wiartha, Nyoman Gede Muhartoyo Muhartoyo Ni Made Suastini Ni Made Suastini, Ni Made Ni Nyoman Sukerti NI NYOMAN SUKERTI . Nirmala, Dian Septya pinaria, ni wayan chintia Pradipta Adisastra, Nyoman Gandha Pramana, I Dewa Putu Hendri Pratama, I Wayan Adi Pratiwi, Kadek Andita Dwi Sabudi, I Nyoman Sukana Santi Diwyarthi, Ni Desak Made Saputra Wijaya, I Putu Saputra, I Gusti Ayu Agung Berlian 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 Winarsa, Ni Putu Bintang Pertiwi Witarsana, I Gusti Agung Gede