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All Journal Jurnal Bisnis Hospitaliti Jurnal Pengabdian Kepada Masyarakat MAKARDHI Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO)
Ni Kadek Eni Juniari, Ni Kadek Eni
Fakultas Ekonomi dan Bisnis Universitas Udayana, Bali-Indonesia
Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences

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Pelatihan Layanan Makanan, Pengolahan dan Penyajian Minuman Kreasi Bagi Masyarakat Di Desa Manukaya, Kabupaten Gianyar Pranadewi, Putu Mira Astuti; Juniari, Ni Kadek Eni
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1444

Abstract

Manukaya Village, Gianyar Regency was chosen as the location for community service for the TAH Study Program because some people lack skills in the field of food service and processing and serving creative drinks. The local community is often involved in banquets held by the Tampak Siring Presidential Palace so training in the field of food service is very much needed by the local community. In line with the development of Agro Tourism in Manukaya Village, which is mostly oriented towards coffee drink products, training will be carried out on the processing and presentation of KREASI drinks as a reference for alternative products that can be offered. This Community Service is carried out in the form of Food Service Training, Processing and Serving Creative Drinks, with participants as community members who own simple accommodation and agro-tourism in Manukaya village, Pokdarwis members who are involved in the hospitality sector and the Manukaya Village PKK who are often involved in banquet activities at the Tampaksiring Presidential Palace with a total of 30 participants. The output of this activity is: Increasing community skill regarding food and beverage services, creating new beverage creations using natural ingredients produced in Manukaya Village, as well as increasing community capabilities in serving food and drinks. It is hoped that this activity will provide benefits in the form of increasing the knowledge and skills of human resources from Manukaya Village in providing food services and processing and serving creative drinks in the area
The Influence of Brand Image on Purchasing Decisions at Bakso Boejangan Kuta Branch, Bali Kurniadewi, Ni Kadek; Pranadewi, Putu Mira Astuti; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11339

Abstract

This study is based on the phenomenon of the increasing number of meatball culinary businesses with various types of services offered. This study aims to examine the Influence of Brand Image on Purchasing Decisions at Bakso Boedjangan, Kuta, Bali branch. The study consists of two variables, namely brand image (X) and purchasing decision variables (Y). The indicators used in measuring brand image are the superiority of brand associations, the strength of brand associations and the uniqueness of brand associations. And the indicators used in measuring purchasing decisions are cultural factors, social factors, personal factors, and psychological factors. The results of the partial analysis show that there is a significant positive influence individually on brand image variables on purchasing decisions, which means that the better the brand image, the better the decision to purchase Bakso Boedjangan, Kuta, Bali branch.
Generation Z Purchasing Decisions at Guar Coffee Shop on Jl. Seruni, Sumerta Kauh, East Denpasar District, Bali Pratnyana, Dewa Kade Boga; Suastuti, Ni Luh; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11341

Abstract

Generation Z is currently fond of visiting the coffee shop of his choice. Guar Coffee is a coffee shop that is often visited by Generation Z today. Guar Coffee which comes with a modern and instagramable provides supporting facilities not to mention an affordable price. In this study, the data analysis technique used is descriptive quantitative, by entering the mean value into the class interval. The questionnaire consists of four question variables, in which there are variables of price, product, service quality, and promotion/marketing, where in each variable contains three indicators, the total of questions is 12 questions. The next step is to collect the questionnaires that have been filled out and tabulated, then enter the mean results into the interval class, after getting the average of all research variables that have been entered into the interval class, the data is analyzed, and converted into easy-to-understand sentences. Based on data analysis, overall it can be concluded that Generation Z agrees to make a purchase decision due to price, product, service quality, and promotion/marketing provided by the Guar Coffee shop on Jl. Seruni, Sumerta Kauh, East Denpasar District, Bali
Implementation of the 7P Marketing Mix at Manyi Bali Café in Nusa Dua Dewi, Kadek Budhistina; Widuri, Setyowati Ayu; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11342

Abstract

This study aims to determine the application of the 7P marketing mix to Manyi Bali in Nusa Dua. The data analysis technique of this research is descriptive quantitative. This technique is used to explain the implementation of the 7P marketing mix at Manyi Bali Café. Overall, the implementation of the 7P marketing mix at Manyi Bali Café got an average value of 3.97 in the agreed interval class. This indicates that Manyi Bali Café has implemented the 7P marketing mix well to continue to develop its business well and can provide the best for all consumers. However, there is still one indicator that has not gotten the maximum value, namely the price, which is in the less agreeable interval class. This indicates that there are still some respondents who disagree with statement that the price offered is affordable and the price is in accordance with the quality of the product. Overall, the implementation of the 7P marketing mix at Manyi Bali Café got an average value of 3.97 which was in the agreed interval class. This shows that the application is in a good category. A good and well-calculated marketing concept will of course have a positive impact on the development of the business being undertaken.
Promotion Strategy Through Go Food and Grab Food Applications at Mie Gacoan Restaurant in Dalung Dewi, Ni Putu Mita Cintya; Massenga, Lidjah Magdalena; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11343

Abstract

The application or software really helps the community in working on and processing a document or task in various fields, such as making a business application for food and beverage delivery services, where there are various promotional offers that can make people interested in the application. In carrying out promotions, a strategy is needed to be able to make the products or services offered become known and attract public interest. A promotional strategy is an effective way to attract public interest and can also sell a product offered by the company by using promotional tools such as advertising, personal selling, sales promotion, and direct marketing.The purpose of this study was to determine the promotion strategy through the Go Food and Grab Food applications carried out at the Mie Gacoan restaurant in Dalung. The research method used is a descriptive qualitative method, comparing the existing research problems with related theories. Interviews with the Marketing Coordinator of the Mie Gacoan Area in Bali and Medan, as well as documentation and observation, were used to collect data. The benefits obtained from this research are that researchers can add insight into sales promotion promotion strategies and compare the theory obtained during lectures with the reality in the field.The results obtained in this study are promotional strategies through the Go Food and Grab Food applications at Mie Gacoan restaurants in Dalung when compared with the theory used in this study, namely the theory from Kotler, that there are still several promotional tools that are not implemented by the Mie Gacoan restaurants in Dalung.
The Megibung Tradition in Seraya Tengah Village, Karangasem, Bali Pratama, I Made Marta Adi; Juniari, Ni Kadek Eni; Pranadewi, Putu Mira Astuti
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11344

Abstract

Megibung is an activity of eating by many people together in one container. Megibung is also an ancestral heritage that continues to be carried out from generation to generation, as in Seraya Tengah Village, the megibung tradition is still being carried out. Therefore, this study aims to find out how to present the megibung tradition in Seraya Tengah Village, Karangasem. The research data were obtained from interviews, observations, and documentation studies. The analysis technique of this research uses descriptive qualitative. The results of this study indicate that the presentation of megibung in Seraya Tengah Village consists of fourteen stages that must be passed in carrying out the megibung tradition and in its implementation it should not be careless because this megibung tradition has rules that should not be violated. The results of this study are expected to be used as standard rules regarding the stages of presenting megibung and can be used as a reference for the next generation.
EFEKTIVITAS INSTAGRAM SEBAGAI MEDIA PEMASARAN DI KOPIUNG HAND CRAFTED COFFEE DENPASAR Juniari, Ni Kadek Eni; Febrianto, I Gusti Agung; Rusdiarnata, I Ketut; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i1.1817

Abstract

Instagram is a social media application designed for smartphones and functions as a digital communication platform, similar to Twitter. However, its primary distinction lies in its emphasis on photo sharing, allowing users to disseminate visual content within specific contexts or locations. One of Instagram's key advantages is its seamless integration with other platforms under the Meta (formerly Facebook) ecosystem, including WhatsApp, Facebook, and Messenger. Additionally, Instagram offers paid digital advertising features that can be utilized to promote and market products effectively. The objective of this study is to evaluate the effectiveness of Instagram as a marketing tool for KopiUNG Hand Crafted Coffee. This research employs a descriptive qualitative approach, utilizing data collection methods such as interviews, observations, and document analysis. The study is grounded in the theoretical framework proposed by Bambang Dwi Atmoko, which emphasizes four key user engagement indicators: follow, like, comment, and share. The findings indicate that three of the four indicators follow, like, and share have been implemented effectively in the marketing strategy. However, the 'comment' indicator has not yet demonstrated the same level of effectiveness. The outcomes of this study are anticipated to serve as a valuable source of insight and provide strategic recommendations for enhancing the marketing efforts of KopiUNG Hand Crafted Coffee.    
Co-Authors Astuti Pranadewi, Putu Mira Dewi, Kadek Budhistina Dewi, Ni Putu Mita Cintya Febrianto, I Gusti Agung Kurniadewi, Ni Kadek Massenga, Lidjah Magdalena Ni Luh Suastuti Pratama, I Made Marta Adi Pratnyana, Dewa Kade Boga Rusdiarnata, I Ketut Sudiparwati, Putu Ayu Widuri, Setyowati Ayu