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All Journal Jurnal Kajian Bali Jurnal Master Pariwisata (JUMPA) Jurnal Ilmiah Pariwisata JUTIK : Jurnal Teknologi Informasi dan Komputer International Journal of Social Science and Business Majalah Ilmiah Bijak Jurnal Manajemen Perhotelan dan Pariwisata Community Empowerment Sibatik Journal : Jurnal Ilmiah Bidang Sosial, Ekonomi, Budaya, Teknologi, Dan Pendidikan Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Ilmiah Pariwisata dan Bisnis Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Journal of Business on Hospitality and Tourism Jurnal Pengabdian Kepada Masyarakat SEWAGATI E-Amal: Jurnal Pengabdian Kepada Masyarakat Jurnal Ilmiah Pariwisata

Putu Eka Wirawan

Institut Pariwisata Dan Bisnis Internasional

Author-ID : 5288623

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Public Health Social Sciences Transportation Other

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Empowerment of the healthy living community movement (Germas) through training on making traditional beverages in Tonja Village, Denpasar Arianty, A.A.Ayu Arun Suwi; Wirawan, Putu Eka; Susanti, Luh Eka; Sudiarta, I Nyoman; Arnawa, I Gusti Suka
Community Empowerment Forthcoming issue
Publisher : Universitas Muhammadiyah Magelang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31603/ce.5306

Current economic condition is not an ideal phase due to the Covid 19 Pandemic. The impact is felt by all aspects of society, including the society of Tonja village who mostly work in the hospitality and tourism business. The International Tourism and Business Institute seeks to contribute to family economic defense. The purpose of the community service is providing knowledge and training to the community about making traditional beverage that are beneficial for body health and creating innovative products that have the opportunity to be produced commercially by the community in the healthy living community movement. The method of implementation is by conducting workshops and demonstrations. The results obtained have a positive effect for the PKK in Tonja Village to continue to innovate during the pandemic by creating innovative products.

Strategi Bertahan Hotel di Bali Saat Pandemi Covid-19 Nuruddin .; Putu Eka Wirawan; Sri Pujiastuti; Ni Nyoman Sri Astuti
Jurnal Kajian Bali (Journal of Bali Studies) Vol 10 No 2 (2020): TEKS DAN TRADISI BALI
Publisher : Pusat Kajian Bali Universitas Udayana

The pandemic has paralyzed global tourism. In Bali, impacts of the pandemic on the tourism industry has been enormous. Almost all hotels stop operating, even if one opens, that opens itself to quarantine for Covid sufferers. This article examines the condition of hotels in Bali and the coping strategies adopted during the outbreak. This study uses a descriptive qualitative approach using in-depth interviews and literature studies on books, scientific journals, and online news. This research focuses on Four Seasons Resort Bali at Sayan, Alila Seminyak Bali, and Puri Saron Seminyak with reasons of star level representation and customer types. The results of this study indicate that the impact of the pandemic has resulted in almost zero hotels occupancy. They shared the same strategies that included to permanently and temporarily terminate employees, limit the use of hotel facilities, spend efficiency, sell non-room products online, and refuse booking refunds by changing visit schedules.

MOTIVASI MAGANG KERJA MAHASISWA PARIWISATA BALI DI AMERIKA SERIKAT Putu Eka Wirawan; I Made Antara; Dewa Putu Oka Prasiasa
JURNAL MASTER PARIWISATA Volume 03, Nomor 02, Januari 2017
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2017.v03.i02.p04

Program magang dijadikan sebagai sarana untuk memperkaya sejauh manakah teori-teori yang diberikan selama perkuliahan dapat diaplikasikan dalam dunia kerja. Penelitian ini membahas persepsi user lebih ditekankan pada aspek kompetensi dan produktivitas mahasiswa yang sedang mengikuti magang dan membahas tentang motivasi ektrinsik dan intrinsik mahasiswa pariwisata Bali magang kerja di Amerika terkait dengan faktor pengetahuan, keterampilan, konsep diri/nilai, karakteristik pribadi dan motif. Dilakukan Uji validitas dan reliabilitas kuisioner. Pada pembahasan analisis faktor yang digunakan adalah analisis faktor konfirmatori (confirmatory factor analysis) menggunakan program SPSS 20.0 for windows. Hasil penelitian menunjukan bahwa nilai persepsi secara umum digambarkan baik oleh user. Terkait dengan variabel penilaian persepsi secara rinci dapat digambarkan bahwa variabel kemampuan mahasiswa untuk menyelesaikan tugas dengan pengetahuan yang dimiliki diberikan nilai buruk oleh user. Mahasiswa berpandangan bahwa kegiatan magang kerja di Amerika akan memberikan manfaat yang sangat baik dalam hal pengetahuan, keterampilan, konsep diri, karakteristik pribadi dan motif. Berdasarkan hasil analisis, seluruh variabel dapat menjelaskan lima faktor yang menjadi faktor motivasi mahasiswa untuk mengikuti magang kerja di Amerika.

Training on processing Buleleng local wine into sustainable culinary tourism products in Banjar Village, Buleleng Putu Eka Wirawan; I Made Sudjana; A.A. Ayu Arun Suwi Arianty; I Gusti Suka Arnawa; Komang Ratih Tunjungsari
Community Empowerment Vol 6 No 10 (2021)
Publisher : Universitas Muhammadiyah Magelang

Banjar Village, Banjar District, Buleleng Regency is known as a center for horticultural commodities in the form of fruits, one of which is grapes. The purpose of this service is to improve the ability and basic development skills in processing local wines that have existed previously so that they have new innovations and creativity. The method used to overcome the problem is done by using the method of knowledge and skill transfer to a group of wine farmers in Banjar Village. As a result of this community service, the wine farmer group has deeper insight and is more creative and innovative in processing local Buleleng grapes into sustainable culinary tourism products, such as wine, peanut brittle, and herbal tea.

Local culinary marketing training through virtual Wonderfood Sayan Village Ni Wayan Mega Sari Apri Yani; I Wayan Putra Aditya; Bondan Pambudi; Putu Eka Wirawan; Ni Luh Putu Ayu Daniella Santika Dewi
Community Empowerment Vol 7 No 4 (2022)
Publisher : Universitas Muhammadiyah Magelang

The Covid-19 pandemic has devastated Indonesia's tourism and creative economy industry, nearly destroying all aspects of life, particularly in Bali, which is heavily reliant on tourism. This has an impact on all aspects of society, including the citizens of Sayan Village, Gianyar, who work primarily in the hospitality and tourism industries. The purpose of the program is to provide local culinary marketing training via virtual media as an alternative to digital marketing for MSME owners to help market their products. Training, demonstration, and workshops are the methods used. The program's outcomes were successful in increasing partners' knowledge of how to market MSME products through virtual tours.

Model Participatory Rural Appraisal (PRA) untuk Pemberdayaan Perempuan Berbasis Pendampingan Melalui Pelatihan Cake Decoration di Desa Batuan Putu Eka Wirawan; A.A.A Arun Suwi Arianty; I Gusti Ayu Melistyari Dewi; Luh Eka Susanti; Komang Ratih Tunjung Sari
Jurnal Abdi Masyarakat Vol. 1 No. 1 (2021): Februari
Publisher : Institut Pariwisata dan Bisnis Internasional

Desa Batuan merupakan salah satu destinasi wisata Bali yang memiliki Kawasan wisata budaya yang menawarkan permukiman tradisional. Desa Batuan merupakan jalur pariwisata menuju ke daerah wisata Ubud. Sejalan dengan perkembangan pariwisata di Kabupaten Gianyar yang mengembangkan pariwisata khususnya di bidang kuliner sebagai daya tarik wisata. Hal ini jelas dapat memberikan peluang dan ancaman bagi masyarakat Desa Batuan. Peluangnya adalah kesempatan masyarakat mendapatkan pekerjaan menjadi besar, karena adanya penyediaan pelayanan kepada wisatawan. Ancamannya, masih rendahnya pendidikan serta pengetahuan yang dimiliki oleh masyarakat lokal. Pada kesempatan ini, IPB Internasional melakukan kerjasama dengan Desa Adat Batuan Gianyar untuk memberikan pelatihan dasar perhotelan khususnya pelatihan cake decoration. Adapun pengabdian masyarakat ini dilakukan untuk meningkatkan kemampuan dan pemerdayaan kelompok wanita di Desa Batuan. Pengabdian masyarakat ini juga diharapkan akan menjadi Langkah awal kegiatan pengembangan dan pendampingan desa wisata ataupun kegiatan lain selanjutnya antara IPB Internasional dan Desa Adat Batuan Gianyar. Berdasarkan permintaan dari Desa Adat Batuan Gianyar dibutuhkan beberapa kegiatan sebagai berikut: Pelatihan cake decoration. Sasaran pokok kegiatan ini adalah Ibu-Ibu PKK Desa Batuan sebanyak 25 orang. Dipilihnya Ibu-Ibu PKK ini didasari atas asumsi keinginan yang sangat tinggi dan adanya dorongan positif dari Bendesa Adat Desa Batuan. Memperhatikan hasil kegiatan pengabdian kepada masyarakat maka metode yang akan digunakan untuk mengatasi permasalahan dilakukan dengan metode partisipatory rural appraisal (PRA) dan metode knowledge transfer.

Moringa Leaf-Based Gastronomic Tourism in Taro Village, Gianyar, Bali Putu Eka Wirawan; Ni Luh Supartini; I Made Sudiana
International Journal of Social Science and Business Vol. 6 No. 4 (2022): November
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i4.52065

The COVID-19 pandemic which has destroyed all tourism in Bali itself, has had implications for the emergence of various businesses to survive, various efforts were made. After the pandemic ended, the rate of development of the number of tourist attractions in Bali increased. That became a challenge for villages that already had existing tourist destinations. Gastronomic tourism is another alternative for tourists to enjoy processed foods that are considered healthy, so that it becomes a potential for diversifying a tourist destination to be sustainable. This study aims to look at tourism potential and analyze the model of developing gastronomic tourism in Taro Tegallalang Village, Gianyar Bali. This study uses a qualitative method with a critical descriptive approach, so that most of the data obtained from qualitative data are mostly sourced from observations, literature studies and in-depth interviews. This study concludes that the potential for gastronomic tourism there is quite high, by taking the following steps: involving local farmers in providing Moringa plantations, requiring strong support and role of local government, maximum involvement of Pokdarwis, synergy with tourism businesses, mapping potential candidates. tourists, and making various tourist routes so that they are not boring.

Performance Optimization of Staff in Improving Guest Satisfaction Ni Wayan Mega Sari Apri Yani; Putu Eka Wirawan
International Journal of Social Science and Business Vol. 6 No. 4 (2022): November
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v6i4.52067

During the Covid-19 pandemic, Bali tourism experienced difficult times, so that many businesses in the tourism accommodation sector were destroyed. Various efforts were made, so that they could survive in difficult times, one of which was strict financial arrangements, reduction of employees, laying off and laying off employees. The performance of the waiter plays an important role in the smooth operation of a restaurant, so it is necessary to optimize the performance of the waiter so that guest satisfaction increases. At the Warung Mesari restaurant, the waiter is not only a waiter for visiting guests, but also an ambassador in introducing and maintaining the restaurant's image. This study looks at the performance of waiters in an effort to increase guest satisfaction and what efforts are made by the Warung Mesari restaurant in optimizing the performance of the waiters. The research method used is descriptive-qualitative with data collection techniques in the form of interviews, documentation studies, and observations. This study resulted in the following findings: the waiters were able to provide good service and establish good relationships with guests who visited the restaurant; the waiters have done their job successfully; the restaurant has received many positive guest comments from guests; the restaurant also gets repeater guests; and guests who have visited again invite their friends to visit the Warung Mesari restaurant.

A Implementasi Strategi Bertahan dan Berkembang Wisata Kuliner Di Era New Normal: - Putu Eka Wirawan; I Made Sudjana; A.A Ayu Arun Suwi Arianty; I Gusti Ayu Melistyari Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 2 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i2.49652

Pandemi Covid-19 berdampak pada pengelolaan industri pariwisata di Bali yang juga berdampak luas bagi kehidupan masyarakat. Penelitian ini bertujuan untuk menemukan strategi bertahan dan mengembangkan wisata kuliner di era New Normal di Desa Banjar, Kabupaten Buleleng, Bali. Analisis data yang digunakan adalah analisis model miles dan Huberman, dan penarikan kesimpulan yang akan disajikan secara deskriptif-kualitatif. Hasil penelitian menunjukkan bahwa strategi survival dan development dapat dicapai melalui upaya: Pertama, sosialisasi program standardisasi protokol kesehatan. Kedua, pengembangan Kapasitas Sumber Daya Manusia (SDM) dan Kelembagaan. Ketiga, adalah pembuatan buku panduan wisata kuliner yang lengkap dan menarik. Keempat adalah media sosial sebagai bagian dari media promosi seperti Instagram, Facebook, dan media sosial lainnya. Kelima, pelayanan ekstra bagi wisatawan yang akan berkunjung dengan menyuguhkan wisata kuliner dengan cita rasa yang tidak pernah berubah.

PERANCANGAN SISTEM INFORMASI MANAJEMEN CHECK-IN DAN CHECK-OUT PADA USAHA AKOMODASI PERHOTELAN Bagus Putu Wahyu Nirmala; I Wayan Eka Mahendra; Putu Eka Wirawan; Ni Wayan Mega Sari Apri Yani; I Made Darsana
Jurnal Teknologi Informasi dan Komputer Vol 9, No 1 (2023): Jurnal Teknologi Informasi dan Komputer
Publisher : LPPM Universitas Dhyana Pura

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

ABSTRACTThe world of tourism is currently very developed and has even become one of the factors driving economic growth. One of the infrastructures driving tourism is the existence of hotels, every industry engaged in providing services and hospitality services must be very good in terms of service, cleanliness, and customer satisfaction priority. The check-in process at every hotel is almost the same, but in this digital era, there are still hotels that use the manual method, and the old computerized system which is the cheapest system which makes the check-in process less efficient and effective. Computer problems and weaknesses often occur, such as a slow system, problematic hotel guest room charges, sometimes double paying guests, and the registration process, check-in and check-out are still manual. This is necessary for information system to simplify the work process, solve problems, and speed up the process. Information system design method using SDLC (Systems Development Life Cycle). It is hoped that this information system will meet current industry needs and be able to support hospitality business processes whenever implemented.Keyword: Management Information Systems, Check-in, Check-out, Accomodation, HotelABSTRAKDunia pariwisata saat ini sudah sangat berkembang bahkan menjadi salah satu faktor pendukung pertumbuhan ekonomi. Salah satu infrastruktur pendukung pariwisata adalah adanya hotel, setiap industri yang bergerak dibidang penyediaan layanan dan jasa perhotelan haruslah sangat baik dalam hal pelayanan, kebersihan, prioritas kepuasan pelanggan. Proses check-in di setiap hotel hampir sama, namun di era digital ini masih ada hotel yang menggunakan cara manual, dan sistem komputerisasi lama yang merupakan sistem termurah yang mengakibatkan proses check-in kurang efisien dan efektif. Permasalahan dan kelemahan komputernya sering terjadi seperti sistem yang masih lambat, room charge tamu hotel yang bermasalah, terkadang tamu double pay, proses registrasi, check-in dan check-out masih manual. Hal ini diperlukan dalam sistem informasi yang baru agar dapat mempermudah proses kerja, menyelesaikan masalah, dan mempercepat proses. Metode perancangan sistem informasi menggunakan SDLC (Systems Development Life Cycle). Melalui perancangan sistem informasi ini diharapkan sistem informasi ini akan memenuhi kebutuhan industri saat ini serta dapat mendukung proses bisnis perhotelan apabila diimplementasikan.Kata Kunci: Sistem Informasi Manajemen, Check-in, Check-out, Akomodasi, Hotel

Co-Authors A. A. Ayu Arun Suwi Arianty A.A Istri Putera Widiastiti A.A. Ayu Arun Suwi Arianty A.A. Istri Putera Widiastiti Adistiyani Laras Hati Anita Swantari, Anita Antara, I Gusti Bagus Guapo Padma Arianty, A.A.A Arun Suwi Arnawa, I Gusti Suka Astuti , Ni Luh Gede Sari Dewi Astuti, Putu Cindy Ayudia Ayu Suwita Yanti Bagus Made Sabda Nirmala Bagus Putu Wahyu Nirmala Bagus Rendra Maha Putera, Dewa Bondan Pambudi Chandra, I Made Krisna Adi Charlynne Laurence David Adi Saputra Deden Ismail Dewa Putu Oka Prasiasa Dewi, I Gusti Ayu Melistyari Febianti Firman Sinaga Fordianus Kelvin Jebarut GUSTI AYU PRAMINATIH Harmi, Christian Hermawati, Kadek Devi I Gede Ferry Restiawan I Gede Krisna Yoga Putra Pratama I Gusti Ayu Eka Suwintari I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Gusti Made Riko Hendrajana I Gusti Made Sukaarnawa I Gusti Suka Arnawa I Made Antara I Made Darsana I Made Dwiki Tresnadi Pande I Made Hadi Purnantara I Made Sudiana I Made Sudjana I Nyoman Agus Setiawan I Nyoman Gede Astina I Nyoman Gede Astina I Nyoman Gede Astina, I Nyoman Gede I Nyoman Sudiarta I Nyoman Sudiarta I Wayan Eka Mahendra I Wayan Putra Aditya I Wayan Putra Aditya I Wayan Restu Suarmana I Wayan Restu Suarmana, I Wayan Restu IGN Aryavikan Jnanasara INTAN NIRMALASARI Jebarut, Fordianus Kelvin Jik, Redemtus Palma Dae Jnanasara, IGN Aryavikan Kadek Ayu Ekasani Kadek Indra Kurniawan Kartika, I Wayan Darya Komang Ratih Tunjung Sari Komang Ratih Tunjungsari Komang Ratih Tunjungsari Komang Trisna Pratiwi Arcana Kurniawan, Kadek Indra Laurence, Charlynne Lestari, Selvia Ayu Lim Hui Ying Luh Eka Susanti Made Mentari Saraswati Made Mutiara Putri Udayani Mahyuningsih, Atika Muliadiasa, Ketut Nadyantari, Ni Ketut Ni Komang Sixma Dewi Ni Luh Gde Sari Dewi Astuti Ni Luh Putu Ayu Daniella Santika Dewi Ni Luh Putu Eka wahyuni Ni Luh Supartini Ni Made Ayu Natih Widhiarini NI MADE AYU SULASMINI . Ni Made Yulistia Dewi Ni Nyoman Sri Astuti Ni Wayan Mega Sari Apri Yani Ni Wayan Mega Sari Apri Yani, Ni Wayan Mega Nilam, Allysa NURUDDIN . Nyoman Agus Trimandala Pantiyasa, I Wayan Permadi, Galan Dion Pradnyagita, Putu Ayu Nadya Pramesti, Putu Marselina Pratama, I Gede Krisna Yoga Putra Putra, Gusti Ngurah Krisna Putra, I Dewa Putu Rossiyana Putu Cindy Ayudia Astuti Putu Devi Rosalina Putu Marselina Pramesti Putu Sabda Jayendra Ratih Tunjung Sari Sadipun, Wilhelmus Venrico Sanjaya, I Wayan Kiki Santiago, I Wayan Ruben Saraswati, Made Mentari Sari, Komang Ratih Tunjung Sari, Ratih Tunjung Selvia Ayu Lestari Semara, I Made Trisna Setiawan , I Nyoman Agus Sri Pujiastuti Suarmana , I Wayan Restu Sudjana, I Made Susanti, Putu Herny Suwintari , I Gusti Ayu Eka Suwintari, I Gusti Ayu Eka Timotius Prastio Udayani, Made Mutiara Putri Wangsa, I Wayan Kevin Ari Widiastiti , A.A Istri Putera Widiastiti , A.A. Istri Putera Widyaningsih, Ni Kadek Ari Wijaya, Bryan Masga Wilhelmus Venrico Sadipun Yani , Ni Wayan Mega Sari Apri Yani, Ni Wayan Mega Sari Apri Ying, Lim Hui Yuki Sofia

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