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Desak Made Purnama Dewi
Universitas Triatma Mulya
Agriculture, Biological Sciences & Forestry Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Pengaruh Inovasi Menu Produk Pastry dan Layanan Breakfast terhadap Kepuasan Tamu di Hotel Indigo Seminyak Bali I Gede Agustin Anggara Putra; Desak Made Purnama Dewi; I Ketut Sutapa
JURNAL EKONOMI BISNIS DAN MANAJEMEN Vol. 4 No. 2 (2026): April : JURNAL EKONOMI BISNIS DAN MANAJEMEN
Publisher : CV. ALIM'SPUBLISHING

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59024/jise.v4i2.1751

Abstract

This study analyzes the effect of pastry menu innovation and breakfast service on guest satisfaction at Hotel Indigo Seminyak Bali. The increasing competition in the hospitality industry requires hotels to continuously improve service quality and guest experience. Menu innovation and breakfast service are key factors that directly influence guest satisfaction, particularly through the overall dining experience during guests’ stay. This research used a quantitative descriptive approach with data collected through questionnaires, observation, and documentation from 120 respondents selected using purposive sampling. The data were analyzed using validity and reliability tests, classical assumption tests, multiple linear regression, t-test, and F-test with SPSS version 26. The results show that menu innovation has a positive and significant effect on guest satisfaction (p < 0.05). Breakfast service also has a positive and significant effect on guest satisfaction (p < 0.05). Simultaneously, both variables significantly influence guest satisfaction (F = 41.701). Among the two variables, breakfast service is the most dominant factor affecting guest satisfaction. These findings indicate that improving menu innovation and breakfast service can enhance guest satisfaction and strengthen competitiveness in the hospitality industry.
Co-Authors Apitha Zahra Esha Saviera Ariana, I Putu Nova Tulus Budhayana, I Wayan Damayanti, Elok Dewi, Ni Putu Adellia Puspita Hanung, Yuliana Devila I Gede Agustin Anggara Putra I Ketut Budiasa I Ketut Sutapa I Ketut Sutapa I Ketut Sutapa I Made Gede Darma Susila I Made Suwitra Wirya I Nyoman, Widana I Putu Bagus Suthanaya I Wayan Kartimin Ida Bagus Putra Manuaba Jaya, Gusti Ngurah Prana Juliantini, Ni Made Komang Shintiya Nita Kristiana Putri Made Yudi Darmita Ni Ketut Dewi Irwanti Ni Nyoman Ayu Suriyani Paramita, Kadek Herdina Pradnya Pratiwi, Ida Ayu Putu Wismahari Putu Agus Prayogi Satria Jaya, Sang Made Krisna Suardiana, I Kadek Andi Sumerta, I Ketut Eli Suryaningsih, Ida Ayu Anggreni Suwitra Wirya, I Made Widari, Dewa Ayu Diyah Sri Wijaya, Gede Wiradharma Andika Yatami, Ni Komang Dewi