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Development of living museum and storynomic tourism based on tri hita karana in kaba-kaba village, tabanan bali Udayani, Made Mutiara Putri; Wirawan, Putu Eka; Pratama, I Gede Krisna Yoga Putra
Journal of Business on Hospitality and Tourism Vol. 7 No. 3 (2021): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v7i3.310

Abstract

Tourism is currently the sector most affected by the COVID-19 outbreak. However, the momentum of this pandemic is considered a transition period to reorganize Indonesia's tourism. One of them is the development of the tourism sector in the development of tourist villages. The tourism interest that occurred made the author of this study conceptualizes the development of special interest tourism with the concept of living museum and storynomic tourism located in Kaba-Kaba Village, Tabanan, Bali based on Tri Hita Karana. The concept was chosen because Kaba-Kaba Village has a cultural heritage in the form of Puri in which there is an ancient site. This research uses qualitative methods with a data approach through observation in the form of interviews and literature studies. The results showed that the concept of living museum and storynomic tourism is very appropriate for the development of Kaba-Kaba tourist village because tourist products in the form of relics of historical heritage sites become a capital of interest for the development of special interest tourism. With the development of Living Meseum and Storynomic Tourism where Tri Hita Karana as the foundation of cultural tourism can directly fall into the hands of the community where this makes the tourist village that is directly managed by local champions in Kaba-Kaba Village.
The effect of service quality on consumer satisfaction at fast food restaurants in denpasar Astina, I Nyoman Gede; Wirawan, Putu Eka; Ying, Lim Hui; Sadipun, Wilhelmus Venrico; Jnanasara, IGN Aryavikan; Astuti, Putu Cindy Ayudia; Kurniawan, Kadek Indra
Journal of Business on Hospitality and Tourism Vol. 8 No. 1 (2022): June 2022
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jbhost.v8i1.372

Abstract

The culinary industry is a small part of the tourism sector in Indonesia, which still exists during the Covid-19 pandemic. This study aims to analyze the existence of fast food restaurants in Bali, with the focus of the study on the effect of service quality on customer satisfaction. The type of research used in this study is associative research and the variables analyzed in this study are physical evidence, reliability, responsiveness, assurance, empathy and customer satisfaction. This research was conducted at Mie Gacoan Gatot Subroto Restaurant, Central Bali, using a sample population of the restaurant's consumers. The sampling technique used purposive sampling, which amounted to 100 respondents. Based on the results of the F-test, it can be concluded that the dependent variable in the form of consumer satisfaction can be significantly influenced by the independent variables in the form of physical evidence, reliability, responsiveness, assurance and empathy together.
PELATIHAN PENGOLAHAN LIMBAH (WASTE) HASIL PRODUKSI VIRGIN COCONUT OIL (VCO) SEBAGAI PRODUK GASTRONOMI DI DESA CAU BELAYU, MARGA, TABANAN Dwiki Tresnadi Pande, I Made; Putra Aditya, I Wayan; Eka Wirawan, Putu; Sri Darmayanti, Putu; Ayu Eka Suwintari, I Gusti; Hadi Purnantara, I Made; Suwita Yanti, Ayu; Adi Saputra, David
Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Vol. 3 No. 1 (2024): Artikel Pengabdian bulan April-Juni
Publisher : Lafadz Jaya Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47353/sikemas.v3i1.2219

Abstract

Desa Cau Belayu, Kecamatan Marga, Kabupaten Tabanan merupakan desa wisata yang memiliki potensi alam yang melimpah, seperti kelapa. Namun, pengembangan aktivitas wisata di Desa Cau Belayu belum berjalan secara maksimal, mengingat masih lemahnya SDM yang berkaitan dengan jiwa kewirausahaan, belum adanya produk kuliner unggulan berbasis kelapa (something to buy) yang ditawarkan kepada wisatawan. Pengolahan kelapa menjadi Virgin Coconut Oil (VCO) akan menghasilkan limbah (waste) berupa ampas kelapa dan blondo yang dapat diolah kembali menjadi produk kuliner, yaitu serundneg dan pepes tlengis. Tujuan pengabdian ini untuk menjadikan serundeng dan pepes tlengis sebagai produk wisata kuliner Desa Cau Belayu melalui pelatihan pengolahan limbah (waste) Virgin Coconut Oil (VCO) menjadi produk gastronomi kepada Kelompok PKK dan POKDARWIS (Kelompok Sadar Wisata) Desa Cau Belayu. Analisis data yang digunakan adalah pendekatan kualitatif yang bermaksud untuk memahami fenomena dan melakukan percobaan terkait subjek penelitian melalui metode demontrasi. Hasil pengabdian ini berupa serundeng dan pepes tlengis yang berasal dari limbah (waste) hasil produksi VCO, lalu dikemas dengan menarik dan siap dipasarkan kepada wisatawan. Setelah pelatihan ini, diharapkan kelompok PKK dan POKDARWIS dapat mengembangkan Desa Cau Belayu sesuai dengan potensi yang dimiliki dengan memproduksi serundeng dan pepes tlengis hasil residu Virgin Coconut Oil sebagai usaha yang berkelanjutan sebagai produk kuliner unggulan (something to buy) Desa Wisata Cau Belayu yang dikemas sesuai dengan inovasi dan kreativitas masyarakat.
Utilizing Residents' Houses as Homestays to Support Historical Tourism Trowulan Village, Mojokerto, East Java Suriani, Nuremma; Reindrawati, Dian Yulie; Nuruddin; Wirawan, Putu Eka
Jurnal Ilmiah Hospitality Management Vol. 15 No. 2 (2025): June 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v15i2.303

Abstract

ABSTRAK Trowulan Tourism Village in Mojokerto Regency, East Java, is a historical tourism destination, a historical area relics of the Majapahit Kingdom. The high level of tourist interest in the village's cultural and archaeological sites demands accommodations that are not only adequate but also capable of providing an authentic experience. This study aims to examine the potential of utilizing residents' homes as homestays to support the development of community-based historical tourism in Trowulan Village, Mojokerto. The method used is a descriptive qualitative approach with data collection techniques through in-depth interviews, participatory observation, and documentation. The results show that the community is enthusiastic and aware of the potential of homestays to improve the local economy and preserve culture. However, several challenges remain, such as limited housing infrastructure, lack of training in homestay management, and concerns about cultural differences and security. Therefore, support from the government and stakeholders is needed to provide training, mentoring, and assistance with facility improvements so that homestays can develop optimally and sustainably.
PERANCANGAN SISTEM INFORMASI MANAJEMEN CHECK-IN DAN CHECK-OUT PADA USAHA AKOMODASI PERHOTELAN Nirmala, Bagus Putu Wahyu; Mahendra, I Wayan Eka; Wirawan, Putu Eka; Apri Yani, Ni Wayan Mega Sari; Darsana, I Made
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 | DOI: 10.36002/jutik.v9i1.2262

Abstract

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
Strategi membangun brand image dalam meningkatkan daya saing di humble espresso denpasar: Strategy of building a brand image in increasing competitiveness in humble espresso denpasar Pradnyagita, Putu Ayu Nadya; Ismail, Deden; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 11 (2022): 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.v1i11.230

Abstract

Perkembangan ekonomi di era globalisasi menuntut para pelaku usaha menawarkan inovasi dan kreativitas dalam usaha yang dibuat, sehingga mampu bersaing dalam dunia bisnis. Daya saing menjadi hal yang penting dalam persaingan bisnis, sehingga diperlukan strategi yang dapat meningkatkan daya saing, salah satunya membangun brand image. Penelitian ini bertujuan untuk mengetahui faktor-faktor pembentuk brand image, strategi membangun brand image dalam meningkatkan daya saing, dan strategi alternatif pembentukan brand image di Humble Espresso Denpasar. Jenis data yang digunakan dalam penelitian ini adalah kualitatif dan kuantitatif. Teknik pengumpulan data yang digunakan adalah observasi, wawancara, dan dokumentasi. Teknik Analisis Data yang digunakan dalam penelitian ini adalah Analisis SWOT. Hasil penelitian menunjukkan bahwa terdapat 7 faktor pembentuk brand image di Humble Espressso, terdapat 10 strategi membangun brand image dalam meningkatkan daya saing di Humble Espresso, dan startegi alternatif berdasarkan posisi kuadran Humble Espresso yaitu kuadran I dengan nilai Total Attractive Score (TAS) tertinggi yaitu 10,4 adalah dengan melakukan strategi prioritas menghasilkan produk berkualitas dengan bahan baku lokal diproses dengan mesin khusus namun menawarkan harga terjangkau.
Strategi bertahan klumpu bali resort sanur pada masa pandemi covid – 19 Hermawati, Kadek Devi; Wirawan, Putu Eka
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.v2i1.272

Abstract

Pandemi Covid – 19 yang menyerang seluruh dunia ini telah memberikan berbagai dampak yang buruk terhadap laju perekonomian dunia, khususnya dalam industri pariwisata. Bali sebagai salah satu ikon pariwisata di dunia pun tak luput terkena dampak dari adanya pandemi ini. Banyak hotel di Bali yang berhenti beroperasi dan melakukan Pemutusan Hubungan Kerja (PHK) secara besar – besaran. Akan tetapi, masih terdapat beberapa hotel yang masih bertahan, salah satunya yaitu Klumpu Bali Resort Sanur. Oleh sebab itu, penelitian ini bertujuan untuk mengkaji strategi bertahan Klumpu Bali Resort Sanur pada masa pandemi Covid – 19. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif, dengan dua sumber data. Adapun sumber data tersebut yaitu data primer dan data sekunder. Data primer diperoleh dari hasil observasi non dan wawancara. Data sekunder diperoleh dari teori – teori dalam buku maupun jurnal penelitian yang sudah ada dan studi dokumentasi. Data yang terkumpul kemudian dikaji untuk dapat dibandingkan antar teori dengan kenyataannya. Berdasarkan hasil penelitian, adanya pandemi ini menyebabkan penurunan secara drastis terhadap occupancy hotel. Adapun terdapat beberapa strategi yang dilakukan tim manajemen dari Klumpu Bali Resort Sanur tetap bertahan pada masa pandemi Covid - 19, yaitu antara lain: 1) Merubah pangsa pasar hotel, 2) Meningkatkan promosi secara online, dan 3) Melakukan pengurangan terhadap kompensasi karyawan. Adapun solusi yang dapat disarankan yaitu lebih meningkatkan promosi melalui media online, menambah pilihan paket menginap yang lebih menarik, serta lebih meningkatkan protokol kesehatan yang telah dijalankan. The Covid - 19 pandemic that has attacked the entire world has had various negative impacts on the pace of the world economy, especially in the tourism industry. Bali as one of the icons of tourism in the world also got the impact of this pandemic. Many hotels in Bali have stopped operating and have made massive layoffs. However, there are still several hotels that still survive, one of which is Klumpu Bali Resort Sanur. Therefore, this study aims to examine the survival strategy of Klumpu Bali Resort Sanur during the Covid - 19 pandemic. The method used in this study is descriptive qualitative, with two data sources. The data sources are primary data and secondary data. Primary data obtained from the results of non-observation and interviews. Secondary data was obtained from theories in existing books and research journals and documentation studies. The collected data is then studied to be able to compare the theory with the reality. Based on the results of the study, the existence of this pandemic caused a drastic decrease in hotel occupancy. There are several strategies carried out by the management team from Klumpu Bali Resort Sanur to stay afloat during the Covid - 19 pandemic, including: 1) Changing the hotel market share, 2) Increasing online promotions, and 3) Reducing employee compensation. The solutions that can be suggested are further increasing promotion through online media, adding more attractive stay package options, and further improving the health protocols that have been implemented.
Strategi Pengelolaan Objek Wisata Pura Tirta Empul, Tampaksiring, Gianyar Pada Pandemi Covid-19 Permadi, Galan Dion; Wirawan, Putu Eka; Sulasmini, Ni Made Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (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.v2i3.344

Abstract

Semenjak terjadi wabah Covid-19 yang di Indonesia tahun 2020 awal sektor pariwisata Indonesia mengalami penurunan dimana-mana tidak terkecuali di Bali. Sebagai salah satu sektor bisnis yang banyak menghasilkan lapangan pekerjaan karena mampu menampung tenaga kerja yang sangat besar, pariwisata dianggap oleh sebagian masyarakat sebagai entitas yang dirugikan. Pengaruh pandemi covid-19 ini menyebabkan Pura Tirta Empul mengalami penurunan wisatawan sehingga membuat para pelaku wisata untuk berlomba menariw wisatawan. Tujuan penelitian ini adalah yaitu mengetahui dampak positif dan negatif pandemi covid-19 terhadap objek wisata Pura Tirta Empul, serta pengelolaan strategis. Teknik yang digunakan adalah Non-probability sampling. Sampel penelitian yaitu pengelola dan masyarakat sekitar sebanyak enam orang. Data penelitian bersifat kualitatif berupa dampak positif dan negatif pandemi Covid-19 terhadap dampak pariwisata Tirta Empul diperoleh dari wawancara, pengamatan, pemotretan, perekaman. Dampak negatif yang ditimbulkan oleh pandemi covid-19 bagi wisata Tirta Empul adalah perkenomonian masyarakat menjadi turun. Dampak positif yaitu masyarakat menginstropeksi dan lebih mawas diri. Upaya-upaya yang dilakukan diantaranya adalah gencar mempromosikan objek wisata Tirta Empul ke sektor-sektor pariwisata stakeholder terutama travel agen dan hotel-hotel. Hal tersebut dilakukan dengan bekerjasama antar pengelola objek wisata Tirta Empul, desa adat dan pemerintah. Masyarakat juga mengelola lahan yang ada dengan melakukan kegiatan positif seperti menanam sayuran. Covid-19 pandemic in Indonesia since early 2020, the Indonesian tourism sector Since the Covid-19 outbreak in Indonesia in early 2020, the Indonesian tourism sector has decreased everywhere, including in Bali. As a business sector that generates many jobs because it is able to accommodate a very large workforce, tourism is considered by some people as an entity that is disadvantaged. The influence of the COVID-19 pandemic has caused Tirta Empul Temple to experience a decline in tourists, making tourism actors compete to attract tourists. The purpose of this study was to determine the positive and negative impacts of the COVID-19 pandemic on the Tirta Empul Temple tourist attraction, as well as strategic management. The technique used is Non-probability sampling. The research sample is the manager and the surrounding community as many as six people. Qualitative research data in the form of positive and negative impacts of the Covid-19 pandemic on the impact of Tirta Empul tourism were obtained from interviews, observations, photo shoots, recordings. The negative impact caused by the COVID-19 pandemic for Tirta Empul tourism is that the community's economy has decreased. The positive impact is that people introspect and are more introspective. Efforts made include intensively promoting the Tirta Empul tourist attraction to the tourism sectors of stakeholders, especially travel agents and hotels. This is done in collaboration between the managers of the Tirta Empul tourist attraction, traditional villages and the government. The community also manages the existing land by carrying out positive activities such as planting vegetables.
Pengaruh Pelatihan Soft Skill dan Hard Skill Terhadap Kinerja Karyawan di Bali Beach Glamping Resort Widyaningsih, Ni Kadek Ari; Sinaga, Firman; Wirawan, Putu Eka
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (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.v2i3.358

Abstract

Ditemukan complain mengenai operasional di front office, restaurant, kitchen dan house keeping pada Bali Beach Glamping Resort. Tujuan dalam penelitian ini untuk mengetahui pengaruh pelatihan soft skill dan hard skill terhadap kinerja di Bali Beach Glamping Resort. Metode penelitian yang digunakan adalah metode kuantitatif dengan menggunakan SPSS 23. Teknik pengumpulan data yang digunakan dalam penelitian ini adalah dengan kuesioner dan studi dokumen. Kuesioner disebar kepada seluruh karyawan di Bali Beach Glamping. Teknik analisis data yang digunakan adalah uji statistik seperti uji validitas, uji reliabitas, uji asumsi klasik, uji regresi linear sederhana dan uji regresi linear berganda. Hasil analisis dalam penelitian ini adalah semakin tinggi pelatihan soft skill dan hard skill maka kinerja karyawan akan semakin meningkat. Simpulan penelitian ini adalah pelatihan soft skill dan hard skill berpengaruh signifikan terhadap kinerja karyawan di Bali Beach Glamping Resort. Dalam penelitian ini indikator pada pelatihan soft skill yang memiliki pengaruh paling tinggi terhadap kinerja karyawan adalah pelatihan leadership, sedangkan indikator pada hard skill yang memiliki pengaruh paling tinggi adalah pelatihan pelayanan. Manfaat penelitian ini untuk industri yaitu memberikan masukan kepada resort berupa informasi yang dapat dijadikan referensi mengenai peltihan yang efektif diterapkan di industri perhotelan sehingga menghasilkan karyawan yang kompeten dibidangnya. Dan kepada department front office, restaurant kitchen dan house keeping yang ada di Bali Beach Glamping dapat menjadikan penelitian ini sebagai acuan dalam memberikan pelatihan yang tepat dimasa mendatang. Dalam pelatihan soft skill agar lebih meningkatkan pelatihan untuk problem solving sedangkan pada pelatihan hard skill lebih meningkatkan pelatihan teknologi. Complaints were found regarding operations at the front office, restaurant, kitchen and house keeping at Bali Beach Glamping Resort. The purpose of this study was to determine the effect of soft skill and hard skill training on performance at Bali Beach Glamping Resort. The research method used is a quantitative method using SPSS 23. Data collection techniques used in this research are questionnaires and document studies. Questionnaires were distributed to all employees at Bali Beach Glamping. The data analysis technique used is statistical tests such as validity tests, reliability tests, classical assumption tests, simple linear regression tests and multiple linear regression tests. The results of the analysis in this study are the higher the soft skill and hard skill training, the higher the employee's performance. The conclusion of this research is that soft skill and hard skill training have a significant effect on employee performance at Bali Beach Glamping Resort. In this study, the indicator on soft skills training that has the highest influence on employee performance is leadership training, while the indicator on hard skills that has the highest influence is service training. The benefit of this research for the industry is to provide input to resorts in the form of information that can be used as a reference regarding effective training applied in the hospitality industry so as to produce competent employees in their fields. And to the front office, restaurant kitchen and house keeping departments in Bali Beach Glamping, this research can be used as a reference in providing appropriate training in the future. In soft skills training to further improve training for problem solving, while in hard skills training further improve technology training.
Analisis Potensi Pariwisata Minat Khusus di Desa Tibubeneng Harmi, Christian; Wirawan, Putu Eka; Praminatih, Gusti Ayu
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.825

Abstract

Desa Tibubeneng, yang terletak di Kabupaten Badung, Bali, memiliki potensi besar untuk dikembangkan sebagai destinasi pariwisata minat khusus. Desa ini terkenal dengan keindahan alamnya, budaya yang kaya, dan kuliner lokal yang unik. Penelitian ini bertujuan untuk menganalisis potensi pariwisata minat khusus di Desa Tibubeneng. Latar belakang penelitian ini didasarkan pada kebutuhan untuk diversifikasi produk pariwisata Bali agar tidak hanya terfokus pada pariwisata massal, tetapi juga pada pariwisata minat khusus yang lebih memberikan manfaat langsung bagi pariwisata di Bali. Metode yang digunakan dalam penelitian ini meliputi survei lapangan, wawancara dengan penduduk lokal dan pelaku pariwisata, serta analisis data sekunder. Hasil penelitian diharapkan dapat memberikan rekomendasi strategis untuk pengembangan pariwisata minat khusus di Desa Tibubeneng yang berkelanjutan dan berdaya saing tinggi. Tibubeneng Village, located in Badung Regency, Bali, has great potential to be developed as a special interest tourism destination. This village is famous for its natural beauty, rich culture and unique local cuisine. This research aims to analyze the potential for special interest tourism in Tibubeneng Village. The background to this research is based on the need to diversify Bali's tourism products so that they are not only focused on mass tourism, but also on special interest tourism which provides more direct benefits for tourism in Bali. The methods used in this research include field surveys, interviews with local residents and tourism actors, as well as secondary data analysis. It is hoped that the research results can provide strategic recommendations for the development of special interest tourism in Tibubeneng Village that is sustainable and highly competitive.
Co-Authors A. A. Ayu Arun Suwi Arianty A.A Istri Putera Widiastiti A.A. Ayu Arun Suwi Arianty A.A. Istri Putera Widiastiti Adi Saputra, David Adistiyani Laras Hati Amir, Firlie Lanovia Anak Agung Istri Putera Widiastiti Anita Swantari, Anita Antara, I Gusti Bagus Guapo Padma Arianty, A.A.A Arun Suwi Arnawa, I Gusti Suka Arnawa, I Putu Anindya Richie Astuti , Ni Luh Gede Sari Dewi Astuti, Ni Luh Gde Sari Dewi Astuti, Putu Cindy Ayudia Ayu Eka Suwintari, I Gusti Bagus Made Sabda Nirmala Bagus Putu Wahyu Nirmala Bagus Rendra Maha Putera, Dewa Bondan Pambudi Chandra, I Made Krisna Adi Chandra, Martina Cornelie Charlynne Laurence Christina Risma Lovieta Dahlan Abdullah Deden Ismail Dewa Putu Oka Prasiasa Dewi, I Gusti Ayu Melistyari Dian Yulie Reindrawati Dwiki Tresnadi Pande, I Made Febianti Firman Sinaga Fordianus Kelvin Jebarut GUSTI AYU PRAMINATIH Hadi Purnantara, I Made Harmi, Christian Hermawati, Kadek Devi I Dewa Made Adi Artha 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 Bram Sarjana I Made Darsana 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 I Wayan Restu Suarmana I Wayan Restu Suarmana, I Wayan Restu IGN Aryavikan Jnanasara Indrawan, I Putu Agus Hary 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 Luh Yusni Wiarti Made Mentari Saraswati Made Mutiara Putri Udayani Mahyuningsih, Atika Muliadiasa, Ketut Nadyantari, Ni Ketut Nashihin 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 Nilam, Allysa Nuruddin NURUDDIN . Nuruddin Nuruddin Nyoman Agus Trimandala Pantiyasa, I Wayan Permadi, Galan Dion Pradnyagita, Putu Ayu Nadya Pramesti, Putu Marselina Prasetya, I Made Purnawan Dharma Pratama, I Gede Krisna Yoga Putra Putra, Gusti Ngurah Krisna Putra, I Dewa Putu Rossiyana Putri, Putu Renita Amelia Putu Cindy Ayudia Astuti Putu Devi Rosalina Putu Devi Rosalina Putu Marselina Pramesti Putu Sabda Jayendra Ratih Tunjung Sari Restiawan, I Gede Ferry Sadipun, Wilhelmus Venrico Sanjaya, I Wayan Kiki Santiago, I Wayan Ruben Saraswati, Made Mentari Sari, Komang Ratih Tunjung Sari, Ratih Tunjung Satria, I Kadek Rama Putra Selvia Ayu Lestari Semara, I Made Trisna Setiawan , I Nyoman Agus Sri Darmayanti, Putu Sri Pujiastuti Suarmana , I Wayan Restu Sudjana, I Made Sukaarnawa, I Gusti Made Suprapto, Maria Sucitra Favor Suriani, Nuremma Susanti, Putu Herny Suwintari , I Gusti Ayu Eka Suwintari, I Gusti Ayu Eka Suwita Yanti, Ayu 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 Ying, Lim Hui Yuki Sofia