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All Journal Jurnal Manajemen Perhotelan dan Pariwisata Journal of Applied Management Studies Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata Journal Research of Management
Ni Nyoman Rusmiati
Universitas Triatma Mulya
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Pengembangan Potensi Wisata dengan Pendekatan Sapta Pesona di Desa Wanagiri Kauh Tabanan Bali I Made Bayu Wisnawa; Ni luh Wayan Sayang Telagawathi; Ni Nyoman Rusmiati; I Made Hedy Wartana; I Ketut Budiasa
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 6 No. 1 (2023)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v6i1.57809

Abstract

Penelitian ini bertujuan untuk mengetahui: i) kondisi terkini Desa Wanagiri Kauh, Kecamatan Selemadeg, Kabupaten Tabanan Bali, ii) potensi wisata yang dapat dikembangkan dan iii) mengkaji kedala utama yang dihadapi dan upaya yang dapat dilakukan untuk dapat mengembangkan potensi wisata berdasarkan Sapta Pesona. Metode yang digunakan adalah metode kualitatif, yang mengandalkan observasi dan wawancara dalam pengumpulan data. Hasil penelitian menunjukkan bahwa: i) Desa Wanagiri Kauh merupakan desa agraris dengan potensi wisata yang belum berkembang, ii) potensi wisata yang dapat dikembangkan antara lain, wisata alam dan wisata budaya iii)kendala utama yang dihadapi adalah lemahnya wawasan masyarakat desa terhadap pariwisata, sehingga dibutuhkan kegiatan sosialisasi dan pelatihan pariwisata. Sapta Pesona sudah tercermin dalam kehidupan masyarakat desa, hanya unsur kenangan yang belum ada, meskipun banyak potensi yang dapat dikembangkan
FAKTOR-FAKTOR YANG MEMPENGARUHI WISATAWAN TERHADAP KEPUTUSAN PEMBELIAN PADA COFFEE SHOP DI KAWASAN DENPASAR Muhammad Fadhil Ikhsan; I Made Bayu Wisnawa; Ni Nyoman Rusmiati
Journal of Applied Management Studies Vol. 5 No. 1 (2023): Journal of Applied Management Studies
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jamms.v5i1.107

Abstract

This research aims to determine: i) the factor that determines tourists buying at coffee shop in the Denpasar area, and ii) the dominant factor that determine tourists decide to buy at coffee shop. The analytical tool used in solving this problem is factor analysis using the SPSS (Statistics Package of Social Science) 24.0 version for windows software program. The results of the research show that: i) the factor that determines tourists buy at coffee shop in the Denpasar area which include: Main factor (coffee shop facilities, name/brand, product price and building design) this factor is the dominant factor that determines tourists buy at coffee shop in the Denpasar area, Supporting Factor (strategic location, encouragement of local people, personal income and lifestyle), Convenience Factor (payment system, cleanliness of the coffee shop and parking facilities), Motivational Factor (discounted prices and expectations of satisfaction), Trust Factor (labor and promotional media), and ii) the dominant factor that determines tourists buy coffee shops in the Denpasar area is the Main Factor, this factor is formed by the variant of coffee shop facilities, name/brand, product price and building design
Pengelolaan Kualitas Layanan Di Palms Restaurant Holiday Inn Resort Baruna Bali I Made Bayu Wisnawa; Arief Nugraha Utomo; Ni Nyoman Rusmiati
Journal Research of Management Vol. 6 No. 2 (2025): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jarma.2025.6251

Abstract

The hospitality industry in Bali continues to experience rapid growth, increasing competition among hotels and restaurants to provide high-quality services that satisfy customers. This study focuses on Palms Restaurant at Holiday Inn Resort Baruna Bali, aiming to identify the challenges faced by management in enhancing waiter service quality and to analyze the strategies implemented to overcome these challenges. Using a descriptive qualitative approach, data were collected through direct observation, interviews with management and staff, and documentation during the period from January to May 2025. The research revealed that management struggles with uneven waiter skill levels, ineffective internal communication, and operational pressures during peak times. To address these issues, a holistic management approach was adopted, emphasizing cleanliness, consistent service delivery, responsiveness to customer complaints, and personalized, empathetic interaction. Regular training, briefings, and evaluations were pivotal in maintaining service reliability and customer trust. The study contributes to the body of knowledge by providing empirical evidence on effective management practices in the hospitality sector that improve service quality and customer satisfaction. Practically, it offers actionable insights for hotel restaurants aiming to enhance waiter performance and operational efficiency. Future research is recommended to explore deeper psychological and motivational factors affecting waiter performance and to investigate the impact of digital communication and ordering systems on operational efficiency and service excellence.
Kapabilitas Pemasaran Digital Berkelanjutan Dan Daya Saing Destinasi: Model Tata Kelola Dan Keterlibatan Untuk Industri Pariwisata Bali Ni Nyoman Rusmiati; I Gusti Nyoman Wiantara
Journal Research of Management Vol. 7 No. 1 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jarma.2025.7173

Abstract

Transformasi digital menghadirkan peluang dan tantangan bagi daya saing destinasi pariwisata Bali, khususnya dalam integrasi prinsip-prinsip keberlanjutan. Penelitian ini   bertujuan   untuk   menganalisis   pengaruh   kemampuan   pemasaran   digital berkelanjutan terhadap daya saing destinasi dengan model tata kelola kolaboratif sebagai variabel moderasi. Metode penelitian menggunakan pendekatan metode campuran  secara  penjelasan  berurutan.  Data  kuantitatif  dari  245  responden dianalisis dengan SEM-PLS, dan data kualitatif dari 18 informan kunci dianalisis secara  tematik.  Hasil  penelitian  membuktikan  bahwa  kemampuan  pemasaran digital berkelanjutan memiliki efek positif dan signifikan terhadap daya saing destinasi (β=0,385, p<0,000). Temuan utama mengungkapkan bahwa tata kelola kolaboratif tidak hanya memiliki efek langsung (β=0,294) tetapi juga memperkuat hubungan antara dua variabel (β=0,156, p<0,000). Studi ini menyimpulkan bahwa membangun ekosistem pemasaran digital yang dikelola dan kolaboratif merupakan prasyarat penting untuk meningkatkan daya saing destinasi secara berkelanjutan. Implikasi dari penelitian ini adalah pengembangan model tata kelola destinasi di era digital yang dapat menjadi acuan bagi pembuat kebijakan dan pelaku industri.
Strategi Manajemen dalam Meningkatkan Kualitas Pelayanan Pramusaji di Sky Light Rooftop Bar Kuta Beach Hotel I Made Putra Mertha Sedana; Ni Nyoman Rusmiati; I.B. Nym Krisna Prawira Yuda
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1007

Abstract

This study aims to analyze the management strategy in improving waiter service quality at Sky Light Rooftop Bar, Kuta Beach Hotel. The background of this research is based on fluctuations in guest visits and inconsistencies in service quality, which indicate that service standards have not been fully implemented optimally. This research uses a qualitative field research approach. Data were collected through observation, interviews, and documentation with Food and Beverage management staff. The data analysis technique used is descriptive qualitative analysis through data reduction, data presentation, and conclusion drawing. The results show that management has implemented several strategies such as training and development, daily briefing, and periodic performance evaluation. However, the implementation of these strategies is not yet fully consistent, especially during peak hours. Several obstacles were found, including limited product knowledge of waiters, inconsistency in SOP implementation, high workload during busy hours, and lack of utilization of guest feedback. Therefore, it can be concluded that waiter service quality at Sky Light Rooftop Bar is still in the development stage and requires more systematic and sustainable management improvement strategies.
FOOD AND BEVERAGE MANAGEMENT IN TOURISM: BUSINESS, MANAGEMENT AND ACCOUNTING A SYSTEMATIC LITERATURE REVIEW AND BIBLIOMETRIC ANALYSIS Ida Ayu Sulastri; I Gusti Nyoman Wiantara; Ni Nyoman Rusmiati
Journal Research of Management Vol. 7 No. 2 (2026): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jarma.2026.7290

Abstract

This study aims to map the scholarly development of food and beverage management in tourism from a business, management, and accounting perspective by identifying its conceptual structure, intellectual structure, collaboration patterns, and future research directions. The study employed a systematic literature review approach following PRISMA 2020 and integrated it with bibliometric analysis using RStudio and the Bibliometric package. Data were collected from the Scopus database through a search of English-language journal articles published between 2020 and 2026 within the Business, Management and Accounting subject area. After the identification, screening, and eligibility procedures, a final corpus of 93 articles was retained for analysis. The findings indicate that food and beverage management in tourism has developed from a relatively narrow operational concern into a more visible and strategically significant research field. Conceptually, the literature is structured around three dominant themes: food tourism, marketing, and cultural heritage; sustainability, ecotourism, and destination management; and experience, authenticity, and co-creation. Intellectually, the field is supported by interconnected streams related to culinary experience, sustainable operations, destination development, managerial resilience, and digital innovation. The collaboration structure further reveals that knowledge production remains concentrated in a limited number of countries, particularly Italy and the United Kingdom, while emerging contributors such as Indonesia are growing but remain comparatively fragmented. These findings confirm the strategic role of food and beverage management in destination value creation and suggest that future research should prioritize digitalization, operational sustainability, food waste governance, and community-linked co-creation.
Co-Authors Arief Nugraha Utomo I Gusti Nyoman Wiantara I Ketut Budiasa I Made Bayu Wisnawa I Made Putra Mertha Sedana I.B. Nym Krisna Prawira Yuda Ida Ayu Sulastri Made Hedy Wartana Muhammad Fadhil Ikhsan Ni Luh Wayan Sayang Telagawathi