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All Journal Buletin Udayana Mengabdi E-Journal Of Cultural Studies Jurnal Pendidikan dan Pengajaran MUDRA Jurnal Seni Budaya International Journal of Applied Sciences in Tourism and Events Bhakti Persada Jurnal Aplikasi IPTEKS SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] Jurnal Teknodik Jurnal Manajemen Perhotelan dan Pariwisata International Journal of Green Tourism Research and Applications Journal of Applied Sciences in Travel and Hospitality Jurnal Bali Membangun Bali International Journal of Glocal Tourism Jurnal Kepariwisataan JKTP International Journal of Science and Society (IJSOC) Journal Of World Science EPIGRAM (e-journal) International Journal of Travel, Hospitality and Events Journal of Applied Sciences in Travel and Hospitality BHAKTI PERSADA Jurnal Aplikasi IPTEKS (Journal of Applied Sciences and Technology) International Journal of Green Tourism Research and Applications Journal of Hospitality Accommodation Management Jurnal Ilmiah Hospitality Management Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Journal of Business on Hospitality and Tourism Journal of Social Service and Empowerment Jurnal Ekonomi, Manajemen Pariwisata dan Perhotelan

I Made Darma Oka

Politenik Negeri Bali

Author-ID : 554509

Religion Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Energy Engineering Environmental Science Health Professions Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Materials Science & Nanotechnology Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Social Sciences Transportation Other

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SOCIO-CULTURAL IMPLICATION OF BALINESE WOMEN WORKING ON CRUISE SHIP Oka, I Made Darma; Antara, Made; Mudana, I Gede
E-Journal of Cultural Studies Vol 8 No 4 (2015): Volume 8, Number 4, November 2015
Publisher : Cultural Studies Doctorate Program, Postgraduate Program of Udayana University

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The Balinese people tend to work on the cruise ship. In the last four years, the number of the Balinese women who work on the cruise ship has increased significantly, namely, by 33,84%. This present study is intended to analyze the socio-cultural implication of the Balinese women who work on the cruise ship as part of the tourism industry. Qualitative data are used in the present study. The data were analyzed qualitatively. The result of the study shows that the Balinese people were proud of being employed on the cruise ship as they had the opportunity to see the other countries which they had never dreamed of visiting. The socio-cultural life of the countries they had visited was unique and was completely different from the Balinese socio-cultural system. The socio-cultural life of the Balinese women who were employed on the cruise ship can be divided into; (a) the social implication; being employed on the cruise ship enabled them to improve the social status of themselves and their families, and (b) the cultural implication; being employed on the cruise ship enabled them to understand and conserve their culture. They acknowledged that their strong cultural tradition could impede them from being employed on the cruise ship. The paternal traditional life which is attached to the Balinese people and benefits the Balinese people sometimes cause the Balinese people to hesitate to be employed on the cruise ship.

Pengembangan “Pasiraman Pura Dalem Pingit Dan Pura Kusti” Sebagai Daya Tarik Wisata Spiritual Di Desa Batuan Gianyar I Made Darma Oka; Made Sudiarta; I Gede Astawa; I Wayan Sukita
Jurnal Kajian dan Terapan Pariwisata Vol 1 No 2 (2021): May Issue
Publisher : LEMBAGA PENELITIAN DAN PENGABDIAN KEPADA MASYARAKAT AKADEMI PARIWISATA DENPASAR

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53356/diparojs.v1i2.31

The aims of this paper to analyze the feasibility of “Pasiraman Pura Dalem Pingit and Pura Kusti” to develop into tourist attractions-based tourism destination components aspect, such as attractions, accessibility, amenities, and ancillary service. Observation data, interviews, and literature study method with qualitative descriptive analysis used in this paper. It is shown that “Pasiraman Pura Dalem Pingit and Pura Kusti” feasible to develop into tourist attraction to be an alternatives when choose the tourist attraction. This feasibility is seen by the tourism facilities component are owned, such as: Temples as place of worship, places to do “melukat”, parking lots, restaurants, fitting rooms, toilets, shelters, and “puskesmas” in village area. Tourists that visiting tourist attraction not only see the beauty of the natural panorama or the uniqueness of the local culture but directly involved spiritual tourism activities. For this reason, this tourist attraction suggested to manage professionally and sustainable so it can compete with the others.

IPTEKS BAGI MASYARAKAT PEDESAAN DI DESA TENGKUDAK PENEBEL TABANAN Darma Oka. I M; I M. Budiasa; M. Suardani
Buletin Udayana Mengabdi Vol 10 No 1 (2011): Volume 10 No.1 – April 2011
Publisher : Lembaga Penelitian dan Pengabdian kepada Masyarakat

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Tengkudak Village is one of villages of Tabanan Regency which has tourism potential to attract tourist visits. Tengkudak Village has cool weather because it is located in 700 meter above the sea level with average temperature of 25o C. Beautiful rice terraces with green color during the growing season and yellowish color during the harvesting season. Some part of its area consists of hills with beautiful cliff topography. It is about 92% of the land is used as agriculture and 76% of those are the rice fields with terraces along the hill side. Most of People work as farmers approximately 82.48% which are organized in a traditional agricultural institution called Subak. Education level of the local people is considered still low those are 68.57% elementary school graduated, 3.08% primary school graduated, 11.12% academy school graduated, 1.47% undergraduate (Village monograph, 2008), that’s why the agricultural products cannot be autonomously and professionally processed. In order to anticipate such problem, the Bali State Polytechnic Community Service Team carried out a guided training to the local people especially those who are members of the PKK groups (40 persons). Based on the planned program, the training of the commodities processed to be various kinds of food are: Mangkok Ketela Rambat, Donat Variasi, Donat Ketela Ungu, Kaliadrem, Fried Sesame Ball, Soes Keju Goreng, Muffin Blueberry, Bolu Trio, Pudding Coklat, Pilus Ketela Ungu and so on. The training program for people or Ipteks bagi Masyarakat (IbM) carried out in Tengkudak Village has successfully increased their understanding about tourism in general and has been able to increase their life skills in processing local commodities to be high valued products, at the end, their opportunities of contribution in tourism activity development are getting higher. The items produced by training participants of IbM has met the criteria of product requirement in terms of taste, form, texture, and set-up.

Pandawa Beach Marketing Strategy 4.0 during the Covid-19 Pandemic Ida Ayu Putu Sulistya; I Putu Astawa; Ni Gusti Nyoman Suci Murni; I Ketut Sutama; I Made Darma Oka
International Journal of Glocal Tourism Vol. 2 No. 2 (2021): International Journal of Glocal Tourism - June 2021
Publisher : Catuspata Press

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Abstract: Purpose: The purpose of this study is to introduce more aggressively the existing situation of Pandawa Beach (Pantai Pandawa) in Badung, Bali, Indonesia, by implementing a marketing strategy 4.0 during the Covid-19 pandemic. Research methods: The primary data of this study are from observations and interviews with the community and tourism destination managers and other informants who were determined by the snow ball method. The secondary data for this study are from literature study and documentation. Findings: To increase the number of visits during the pandemic, it is necessary to provide more intensive information about the existence, programs, and attractions provided by Pandawa Beach management. The implementation of marketing strategy 4.0 for Pandawa Beach is very important. It is carried out with the 5A component strategy, namely Aware, Appeal, Ask, Act, and Advocate. Implication: Pandawa Beach Managers are expected to be able to promote and provide appropriate information to the public through offline and online (social media networks) so that later it will become an attraction for tourist arrivals during the pandemic.

Implementing New Era Life Order in Harper Kuta Hotel Anak Agung Kompiang Trijaya Putra; Ni Made Ernawati; I Made Darma Oka
International Journal of Glocal Tourism Vol. 2 No. 3 (2021): International Journal of Glocal Tourism - September 2021
Publisher : Catuspata Press

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Abstract : Purpose: This study is to identify the implementation of the new era life order in Harper Kuta Hotel, Bali, Indonesia due to Covid-19 pandemic. Research methods: This study uses descriptive qualitative methods supported by the data from respondents collected collectively using the google form platform, which is then reduced and summarized from all existing opinions. Findings: The new era of life in Harper Kuta Hotel is taking place positively. It is according to the existing standard operating procedures. The creation of the new standard operating procedures is adjusted to the guidelines issued by the Bali Provincial Tourism Office which are used as guidelines in carrying out verification. Implications: There are some additions and adjustments to existing standards both in terms of products and services, as well as from the use cycle of elements that come into contact with guests.

Guest satisfaction level towards bartender services at the Melia Bali Hotel’s Tapas Bar G. Wahyu Putra Perdana; Ida Ayu Elistyawati; I Made Darma Oka; I Ketut Astawa; Gede Ginaya
International Journal of Green Tourism Research and Applications Vol 3 No 1 (2021): June 2021
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijogtra.v3i1.2394

The purpose of this study was to determine the level of guest satisfaction with bartender services and efforts made by bartenders to increase guest satisfaction at the Melia Bali Hotel’s Tapas Bar. Data was obtained by distributing questionnaires that have been tested for validity and reliability, with a total sample of 60 respondents. Then, the data is processed with service quality techniques and important performance analysis presented with Cartesian diagram. The result showed that guest satisfaction with bartender services the Melia Bali Hotel’s Tapas Bar as a whole has shown good service as indicated by the gap of service quality scores. The result of the important performance analysis show more positive service quality gap scores than negative service quality scores.

THE EFFECTIVENESS OF THE GREEN-BASED BARTENDING LEARNING IN IMPROVING THE COMPETENCE OF THE STUDENTS OF HOSPITALITY STUDY PROGRAM I Made Darma Oka; I Nyoman Winia; I Wayan Pugra; Ni Gst Nym Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol 3 No 1 (2020): JASTH : Journal of Applied Sciences in Travel and Hospitality
Publisher : Politeknik Negeri Bali

To design green-based learning, the lecturers should have broad insights on the linkages of green concepts in learning, high creativity, good learning methodology skills, high self-confidence, and courage to manage and develop materials. The formulation of the problem focused in this article is the effectiveness of green bartending learning in improving the competence of the students on Study Program of Hospitality of State Polytechnic of Bali (Politeknik Negeri Bali-PNB). This study was conducted on the fourth semester students as the research sample. The sample of research is determined according to the number of students in each class that is as much as 28 people. Based on the results of the analysis can be concluded that the application of learning based on green Bartending very effective in improving the achievement of student competencies This is evidenced by the results of statistical tests that show that there are differences in achievement of competence significantly between groups of students who are given the treatment of green-based Bartending learning with groups of students with learning using textbook/handout. It is suggested to the management to encourage and facilitate lecturers in implementing green-based learning.

THE APPLICATION OF MENU APPETIZER BASED ON MENU ENGINEERING TO INCREASE SELLING VOLUME IN EL PATIO RESTAURANT, SOL BEACH HOUSE BENOA BALI I Gusti Ngurah Dhyangga Prawesta Putra; Ida Ayu Elistyawati; I Made Darma Oka
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Restaurant is a business that plays an essential role in tourism. The management of restaurant is always attempting to increase the sales menu by evaluating the offered menu in order to gain maximum profits. This article focuses on: (1) The application of menu appetizer based on menu engineering in El–Patio Restaurant and (2) its attempts to increase the sales volume of appetizer menu in El–Patio Restaurant. Data was collected by using observation, documentation, and intensive interviews method. Data analysis used in this research is menu engineering analysis. The result showed that from 21 items of appetizer menu analyzed, there were 47,6% or 10 menus with a high popularity level while 52,4% or 11 menus were on the low popularity level. Meanwhile, there were 7 menu items or 33,3% that has the highest contribution margin and 66,7% or 14 items with the lowest contribution margin. Then, from 21 items of appetizer menu analyzed, 28,6% or 6 menu items are categorized as star, 19% or 4 items are categorized as plowhorse, 4,8% or 1 item is categorized as challenge and 47,6% or 10 items are categorized as dog. Attempts that can be done by the management of F&B Department, Sol Beach House Benoa Bali is to improve the menu quality, promote th menu , suppress the production cost, removing unfavorable menu and develop a new menu. It is recommended for the management of F&B Department, Sol Beach House Benoa Bali to evaluate the menus with the analysis of menu engineering at least every 3 months.

ANALYSIS OF RECEPTIONIST SERVICE QUALITY FOR THE TOURISTS’ SATIFACTION AT THE GRAND INNA HOTEL KUTA Ni Kadek Tuwin Patriani; I Gusti Agung Bagus Mataram; I Made Darma Oka; I Ketut Sadia
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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This research is motivated by the receptionist role known as the first and last impression of the guest. Quality of service is the thing that affects customer satisfaction. This research is aimed at knowing how the receptionist’s service quality towards customer satisfaction in Grand Inna Kuta. The data was collected through the distribution of questionnaires. While, the technique of sampling applied was incidental sampling of 85 respondents. The data was analyzed using multiple linear regression with SPSS 20 software through the techniques of validity and reliability, and importance performance analysis. The results show that in general the assessment of guests staying at the Grand Inna Kuta hotel, regarding the quality of receptionist services at the hotel, can be satisfactory. This can be shown from the analysis where the average value of perception is 3.9. Indicator that make good perception is able to answer questions, able to give clear and easy to understand information, completeness and readiness of receptionist staff, knowledge of existing facilities at Grand Inna Kuta, ability of staff to quickly respond to problems of tourist complaints, general knowledge about Bali, hospitality of receptionist staff, timeliness, ease of receptionist staff to be met, helpful, politeness of receptionist staff, language mastery and courtesy of the reception staff. Indicator that formed a bad perception is the timeliness of the receptionist staff in serving the guests

THE FACTORS THAT MOTIVATE BALINESE WOMEN WORKING ON CRUISE SHIPS I Made Darma Oka; Ida Ayu Ketut Sumawidari
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 2 No 2 (2018): December 2018
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

The aim of this article is to understand the economic, social, and cultural factors that motivate Balinese women to work on cruise ships. This research employed qualitative and quantitative methods. The data collection was done through distributed questionaries and deep interview to Balinese women who have worked or currently working on cruise ships. The data suggested that the three aforementioned factors (economic, social, and cultural) significantly influences Balinese women to work on the cruise ships. The statistical analysis suggested that the economic factor is more dominant in motivating Balinese women to work on cruise ships, then followed by cultural and social factors. This means that the economic factor is the main reason for the Balinese women to choose the job vacancies on the cruise ships. In the light of the above finding, this study suggests, firstly a more proactive role from the government, specifically in the form of Balinese women empowerment to work on cruise ships. The empowerment can be done through the provision of proper training and education to Balinese women, so that they can compete in fillinf the job vacancies in the cruise ships. Secondly, the study also suggests for the Balinese women to prepare themselves for cruise ship opportunities by improving and developing their knowledge and skill, so they can compete in global cruise ship career competition

Co-Authors Anak Agung Kompiang Trijaya Putra Astawa, I Gede Cokorda Istri Putra Widhari Darmayanti, Putu Widya Dewa Made Suria Antara Forida Ayu Herini Fransiska Fila Hidayana G. Wahyu Putra Perdana Gede Ginaya Gst Nym Suci Murni, Ni Hasan Basri I Gede Antara Swenaya I Gede Mudana I Gusti Agung Bagus Mataram I Gusti Agung Putu Sri Mahadewi I Gusti Ngurah Dhyangga Prawesta Putra I Ketut Astawa I Ketut Astawa I Ketut Budarma I Ketut Budarma I Ketut Sadia I Ketut Sadia I Ketut Suarta I Ketut Suja I Ketut Sumadi I Ketut Suparta I Ketut Suparta I Ketut Suparta I Ketut Sutama I Ketut Sutama I M. Budiasa I Made Antara I Made Budiasa I Made Rony Mulia Kusuma Putra I Nyoman Mokoh Wijaya I Nyoman Winia I Nyoman Winia I Nyoman Winia I Putu Astawa I Putu Krisna Arta Widana I Wayan Basi Arjana, I Wayan Basi I Wayan Lanang Nala I Wayan Lanang Nala I Wayan Pugra I Wayan Pugra I Wayan Pugra I Wayan Pugra I Wayan Sukita I Wayan Sukita Ida Ayu Elistyawati Ida Ayu Ketut Sumawidari Ida Ayu Ketut Sumawidari Ida Ayu Ketut Sumawidari Ida Ayu Putu Sulistya Ida Bagus Putu Kawibhawa Suputra Kanah Kanah Kurniawan, Dika Dwi Lola Ruliyani M. Suardani Made Antara Made Ernawati Made Satria Pramanda Putra Made Sudiarta Made Sudiarta Made Sudiarta Muhamad Nova Muhamad Saleh Hambali Ni Gst Nym Suci Murni Ni Gst Nym Suci Murni Ni Gst Nym Suci Murni Ni Gusti Nyoman Suci Murni Ni Kadek Tuwin Patriani Ni Made Ernawati Ni Made Ernawati, Ni Made Ni Made Sudarmini Ni Made Yeni Bahari Ni Wayan Agustini Novita Indriani Nyoman Winia, I Pugra, I Wayan Putu Widya Darmayanti Putu Widya Darmayanti Putu Widya Darmayanti Putu Widya Darmayanti Putu Widya Darmayanti Rahmat Hidayat Salman Alam Suarja, I Ketut Wayan Pugra, I Widiantara, Ida Bagus Wijaya, I Nyoman Mokoh Wiryani, Ni Nyoman Sri

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