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All Journal Jurnal Pendidikan Teknologi dan Kejuruan PREMISE: Journal of English Education and Applied Linguistics Jurnal PAJAR (Pendidikan dan Pengajaran) Jurnal Review Pendidikan dan Pengajaran (JRPP) Journal of Community Development and Disaster Management Edukasia: Jurnal Pendidikan dan Pembelajaran Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Hospitality Management Jurnal Ilmiah Pariwisata dan Bisnis Yavana Bhasha: Journal of English Language Education Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Innovative: Journal Of Social Science Research
Putu Sri Darmayanti
Institut Pariwisata Dan Bisnis Internasioal, Denpasar Bali
Humanities Computer Science & IT Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Public Health Social Sciences Other

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PERSEPSI MAHASISWA IPB INTERNASIONAL BALI TERHADAP PEMBELAJARAN BAHASA INGGRIS SECARA DARING BERBASIS LMS SEBAGAI DAMPAK PANDEMI COVID-19 (NEW NORMAL) Utik Kuntariati; Putu Sri Darmayanti; Putu Dian Yuliani Paramita
JURNAL PAJAR (Pendidikan dan Pengajaran) Vol 6, No 4 (2022)
Publisher : Laboratorium Program Studi Pendidikan Guru Sekolah Dasar FKIP Universitas Riau

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33578/pjr.v6i4.8807

Abstract

Covid-19 yang telah ditetapkan sebagai pandemi telah memberikan pengaruh yang sangat besar pada kelangsungan hidup masyarakat di seluruh belahan dunia. Kebijakan-kebijakan diambil oleh pemerintah setiap negara untuk segera mengatasi penyebaran virus corona. Kebijakan tersebut diantaranya adalah selalu memakai masker, mencuci tangan, menghindari kerumunan dan selalu menjaga jarak atau yang lebih dikenal dengan istilah sosial distancing. Social distancing sebagai dampak covid 19 benar-benar telah merubah sistem pembelajaran yang semula dengan tatap muka menjadi sistem pembelajaran online. Perubahan pola pembelajaran ini juga dilakukan oleh IPB Internasional (IPBI) Bali sebagai pengganti sistem pembelajaran tatap muka (offline) yang biasa dilakukan sebelum adanya pandemi. Penelitian pada artikel ini bertujuan untuk melihat persepsi mahasiswa Institut Pariwisata dan Bisnis Internasional (IPBI) Bali terhadap pembelajaran daring selama work from home WFH. Metode penelitian yang dipakai adalah metode deskriptif kuantitatif dengan menggunakan Chi Square dengan SPSS. Teknik pengumpulan data yang dipakai yaitu melalui penyebaran kuesioner menggunakan media Google Form. Responden penelitian melibatkan 297 mahasiswa dari jurusan diploma 3 dan 4 IPBI. Hasil dari penelitian menunjukkan bahwa LMS memberikan manfaat dalam pembelajaran secara daring di tengah pandemik Covid-19.
INCREASING STUDENTS LISTENING SKILLS THROUGH SONG AND AUTHENTIC VIDEO Ni Luh Komang Galih Srirejeki; Putu Sri Darmayanti
Yavana Bhasha : Journal of English Language Education Vol. 2 No. 2 (2019): Volume 2, Issue 2 (2019)
Publisher : Universitas Hindu Negeri I Gusti Bagus Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (118.828 KB) | DOI: 10.25078/yb.v2i2.581

Abstract

The research aimed to investigate whether the usage of songs and authenticvideos were able to increase students listening ability. The purpose was to find outwhether the students who taught by songs and authentic videos achieved betterimprovement to compare to those who did not. Most of the researchers usedexperimental methods. The questionnaire and data collection were used to analyzehow this activity affected. The students who were taught using song and authenticvideo got better outcomes rather than those who were taught using the usual. Thequestionnaire responses showed that the students preferred the authentic listeningmaterials. Those were more interesting and more related to their real-life context sothat it could motivate them to give more attention to the listening class and this alsoassisted them to improve their listening ability.
EVALUATING INTERACTIVE VIDEO UTILIZATION IN ENGLISH FOR TOURISM BUSINESS CLASS Darmayanti, Putu Sri; Nova, Muhamad
Premise: Journal of English Education and Applied Linguistics Vol 11, No 3 (2022): Premise Journal: e-ISSN 2442-482x, p-ISSN 2089-3345
Publisher : Universitas Muhammadiyah Metro

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24127/pj.v11i3.5661

Abstract

Interactive video as one technology product provides an opportunity to enrich students' learning experience. The current study aimed to identify students' perception of interactive video utilization in English for tourism business classes and students' preference in applying interactive video in learning English for tourism business. The interactive videos were embedded in the learning management system, and the students had to utilize them individually. This study employed mixed-method research with an explanatory design. The data were gained through an administering questionnaire survey to 34 students majoring in the Hospitality program and analyzed using descriptive statistics by calculating the frequency of the answer to each question. Then, an interview was also conducted with several students to gain a further explanation of their learning media preferences. The results showed that the students perceived the interactive video positively based on its question layout, quality, and user interface. Furthermore, 94.1% of the students prefer to learn with interactive video than video. The students claimed that the interactive video helps them remember the learning material better, guides them to understand the material, encourages them to focus while watching the video, and makes the learning process more exciting. However, one student argued that the questions needed to be fully understood, and another highlighted the rewind button's unavailability. The result of the study indicated that the utilization of interactive video could be a beneficial learning tool in teaching English to the tourism business. In contrast, the English teacher or lecturer should also consider the students' freedom of learning.
AN ANALYSIS OF STUDENTS’ RESPONSES TOWARDS THE IMPLEMENTATION OF DIGITAL TEACHING MATERIALS FOR ONLINE LEARNING Darmayanti, Putu Sri; Lestari, Ni Kadek Herna
Jurnal Pendidikan Teknologi dan Kejuruan Vol. 19 No. 1 (2022): Edisi Januari 2022
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (257.478 KB) | DOI: 10.23887/jptk-undiksha.v19i1.43000

Abstract

The utility of ICT has been popular yet hasn’t been optimized well enough. However, its existence becomes crucial and compulsory during extreme pandemic, Covid-19. The education fully applies the use of ICT in the learning process as face-to-face meeting is impossible to make. Virtual meeting by online platforms is supported by the digital teaching materials which can be accessed by the students whom have internet connection. This study aimed to figure out the responses of the students towards the implementation of digital teaching materials in online learning. Questionnaire was distributed to the subjects in collecting the data for this qualitative research. The study revealed that the ICT assists the students much in the term of accessible. However, the students need more training on the preparation and following the flow of online learning. Besides, an advanced development of the material is necessary for the provider of the digital materials to engage the students and enhance their understanding. 
Pemberdayaan Penyandang Disabilitas Melalui Pelatihan Berbahasa Inggris untuk Spa Therapist dan Pemasaran Digital di Sentra Mahatmiya Tabanan: Empowerment of Persons with Disabilities Through English Language Training for Spa Therapists and Digital Marketing at the Mahatmiya Center Tabanan Kadek Feni Aryati; Putu Sri Darmayanti; I Putu David Adi Saputra
Journal of Community Development and Disaster Management Vol. 7 No. 1 (2025): Journal of Community Development and Disaster Management
Publisher : Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/jcd.v7i1.7552

Abstract

This community service program aims to empower people with disabilities at Sentra Mahatmiya Tabanan, Bali, through intensive English language and digital marketing training. Sentra Mahatmiya is a social enterprise employing people with disabilities, but it faces challenges such as limited English proficiency and a lack of digital marketing skills. To address these issues, the program includes two main components: applied English training for spa therapists and comprehensive digital marketing training. The English training focuses on spa-related vocabulary, customer service communication, and practical simulations, while the digital marketing component covers content creation, website management, online advertising, and basic SEO strategies. The results show improved English and digital skills among participants, leading to increased income and economic independence. Evaluation was conducted through observations, written tests, and interviews. This program is expected to serve as a model for empowering people with disabilities in the tourism sector and small businesses.
Pelayanan A’la Carte Dinner Oleh Pramusaji pada Jaya Restaurant di The Setai Miami Beach Hotel Kepakisan, Gusti Agung Raja; Darmayanti, Putu Sri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 11 (2024): Jurnal Ilmiah Pariwisata dan Bisnis November 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i11.904

Abstract

The Setai Miami Beach Hotel adalah salah satu hotel bintang lima yang keberadaannya terletak di Street 2001 Collins Avenue Miami Beach, Florida. Penelitian ini membahas mengenai Pelayanan A’la Carte Dinner oleh Pramusaji pada Jaya Restaurant di The Setai Miami Beach Hotel, yang dimana penelitian ini dilakukan pada department food and beverage service. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana pelayanan a’la carte dinner yang dilakukan oleh pramusaji pada Jaya Restaurant. Metode penelitian yang digunakan adalah metode kualitatif yaitu data yang dianalisis secara deskriptif (naratif), yang diperoleh melalui hasil observasi dan wawancara bersama Restaurant Captain dan Restaurant Waitress. Selanjutnya data yang diperoleh diolah dengan menguraikan terlebih dahulu suatu permasalahan yang ada di lapangan untuk kemudian diberikan solusi agar memperoleh hasil yang diinginkan. Hasil dari penelitian ini adalah pelayanan a’la carte dinner yang dilakukan oleh pramusaji pada Jaya Restaurant di The Setai Miami Beach Hotel belum menerapkan seluruh tahapan sequence of service sesuai dengan yang ditetapkan. Akibat dari hal tersebut terdapat beberapa kendala yang dihadapi oleh pramusaji selama melayani tamu dinner dengan menu a’la carte ketika kunjungan restoran ramai, yaitu kurangnya chinaware, cutleries, dan kurangnya SDM (Sumber Daya Manusia). Upaya yang penulis harapkan untuk mengatasi kendala yang dihadapi oleh pramusaji tersebut, adalah : pembagian tugas yang jelas antar pramusaji untuk meningkatkan perhatian yang lebih baik pada tamu, serta penambahan jumlah staff ketika kunjungan ramai untuk meningkatkan kualitas pelayanan kepada tamu. Setai Miami Beach Hotel is a five-star hotel located at 2001 Collins Avenue Miami Beach, Florida. This research discusses the A'la Carte Dinner Serviced by Waiters at the Jaya Restaurant The Setai Miami Beach Hotel, where this research was conducted in the food and beverage service section. The aim of this research was to find out how the a'la carte dinner service was carried out by waiters at Jaya Restaurant. The research method used was a qualitative method, namely data analyzed descriptively (narrative), obtained through observation and interviews with Restaurant Captains and Restaurant Waiters. Next, the data obtained was processed by first describing a problem in the field and then providing a solution until the desired results are obtained. The results of this research were that the a'la carte dinner service carried out by waiters at the Jaya Restaurant at The Setai Miami Beach Hotel had not implemented all stages of the service sequence as specified. As a result of this, there were several obstacles faced by waiters in serving dinner to guests with an a'la carte menu when the restaurant was busy, namely a lack of glassware, cutlery, and a lack of human resources (HR). The efforts that the author hopes to overcome the obstacles faced by waiters are: There is a clear division of duties between waiters to increase better attention to guests, as well as increasing the number of staff during busy visiting times to improve the quality of service to guests.
Kualitas Pelayanan Pramusaji di Kepitu Restoran Saputra, I Wayan Dika; Darmayanti, Putu Sri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 3 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i3.947

Abstract

Kepitu Restoran berlokasi di dalam hotel The Kayon Jungle & Resort yang Desa Bresela, Kecamatan Payangan, Kabupaten Gianyar yang menyediakan makanan mulai dari breakfast, lunch hingga dinner. Merujuk pada perolehan hasil melakukan pengamatan di tahap awal, maka telah ditemukan adanya komentar yang mengarah pada hal-hal buruk yang menyangkut kualitas pelayanan yang diberikan oleh pramusaji. Tujuan diadakan riset ini ialah untuk menemukan apa saja upaya yang dilakukan oleh pihak supervisor sebagai bentuk usaha dalam melakukan peningkatan tingkat kualitas pelayanan yang diberikan oleh pramusaji dan juga apa saja yang menjadi masalah atau dinilai sebagai kendala yang ditemukan oleh pihak supervisor dalam melakukan proses penerapan standar pelayanan pramusaji. Dalam riset ini, maka jenis data yang mendukung ialah data kualitatif, dimana data ini dilakukan proses pencarian dan pengumpulan dengan melakukan serangkaian kegiatan yang mencakup observasi, wawancara, dan juga dokumentasi. Dalam riset ini, maka digunakan deskriptif kualitatif sebagai teknik analisis datanya. Hasil riset ini, maka menemukan adanya masalah atau kendala yang sedang dihadapai oleh pramusaji ialah adanya keterlambatan dalam melakukan proses penyajian makanan dan minuman kepada para tamu, tampak rendahnya sikap disiplin para pramusaji dalam mengikuti kegiatan berbagai pelatihan, rendahnya tingkat pengetahuan pada menu dan juga kemampuan komunikasi bahasa asing dan juga kurang adanya perhatian khusus kepada tamu. Hasil riset ini juga memperlihatkan bahwa upaya yang diambil oleh pihak Supervisor dalam meningkatkan kualitas pelayanan yang diberikan oleh peramusaji yaitu dengan adanya pemberian pelatihan SOP, product knowledge, melakukan briefing serta juga mengecek secara berkala grooming pramusaji. Kepitu Restaurant is located inside The Kayon Jungle & Resort hotel in Bresela Village, Payangan District, Gianyar Regency which provides food ranging from breakfast, lunch to dinner. Referring to the initial observation results obtained, it is found that there were comments pointing to bad things regarding the quality of service provided by the waiters. The purpose of this research is to find out what efforts supervisors make as a form of effort to increase the level of service quality provided by waiters and also what problems or obstacles supervisors find in carrying out the process of implementing service standards waiter. In this research, the type of supporting data is qualitative data, where the data is carried out through a search and collection process by carrying out a series of activities which include observation, interviews and documentation. In this research, qualitative descriptive is used as a data analysis technique. From the research results, it was found that there were problems or obstacles faced by waiters, namely delays in the process of serving food and drinks to guests, low levels of discipline of waiters in participating in various training activities, low levels of discipline of waiters in participating in various training activities, low levels of discipline of waiters in participating in various training activities, knowledge of the menu and also communication skills foreign language and also lack of special attention to guests. The results of this research also show that the efforts made by Supervisors to improve the quality of service provided by waiters are by providing SOP training, product knowledge, providing supplies and also checking the waiters' grooming regularly.
Penanganan Keluhan Tamu Oleh Karyawan Front Office Dewi, Ni Kadek Suryani; Darmayanti, Putu Sri
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 4 (2025): Jurnal Ilmiah Pariwisata dan Bisnis April 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i4.962

Abstract

Setiap bisnis akomodasi, termasuk hotel dan vila, harus menentukan cara menangani keluhan tamu. Penanganan keluhan tamu yang efektif memberikan kesempatan untuk mengubah pola pikir tamu dari tidak puas menjadi puas dengan layanan dan fasilitas yang dinikmati, memastikan bahwa tamu tidak mudah kecewa dan bahwa vila tidak kehilangan pelanggan, yang bahkan mungkin menjadi pelanggan setia. Tujuan dari penelitian ini adalah untuk mengetahui bagaimana front office menangani keluhan pengunjung di The Awan Villas. Penelitian ini menggunakan metode kualitatif deskriptif. Menggunakan data yang berisi informasi tentang prosedur front office untuk menangani keluhan tamu di The Awan Villas. Data yang digunakan dalam penelitian ini adalah data primer yang dikumpulkan melalui wawancara dan angket. Berdasarkan penelitian ini, dapat dinyatakan bahwa personel front office The Awan Villas menangani keluhan tamu menggunakan pendekatan LAST, yang merupakan singkatan dari Listening, Apologize, Solution, dan Thank you. Selain itu, vila-vila membutuhkan pengawasan ketat. Every accommodation business, including hotels and villas, must determine how to handle guest complaints. Effective guest complaint handling provides an opportunity to change the guest's mindset from dissatisfied to satisfied with the services and facilities enjoyed, ensuring that guests are not easily disappointed and that the villa does not lose customers, who may even become loyal customers. The purpose of this research is to find out how the front office handles visitor complaints at The Awan Villas. This research uses descriptive qualitative methods. Using data containing information about front office procedures for handling guest complaints at The Awan Villas. The data used in this study are primary data collected through interviews and questionnaires. Based on this research, it can be stated that The Awan Villas front office personnel handle guest complaints using the LAST approach, which stands for Listening, Apologize, Solution, and Thank you. In addition, the villas require close supervision.
PROGRAM PENGEMBANGAN SOFT SKILL MAHASISWA “LITERASI DIGITAL BAGI KAUM MILENIAL” Darmayanti, Putu Sri; Arianty, Anak Agung Ayu Arun Suwi; Susanti, Luh Eka; Aprinica, Ni Putu Isha; Paramitha, Made Widya; Rahayu, Ni Made Sri; Saputra, I Putu David Adi
Ekalaya: Jurnal Pengabdian Kepada Masyarakat Indonesia Vol. 2 No. 2 (2023): Ekalaya Journal
Publisher : Nindikayla Institute

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57254/eka.v2i2.47

Abstract

This article provides an overview of the soft skill development program for students about digital literacy organized by the Diploma 3 Hospitality Study Program at Institut Pariwisata dan Bisnis Internasional on April 22 2022. The webinar carried out online via Zoom and aimed to provide knowledge in utilizing and using social media properly and wisely. This training program was attended by 148 Diploma 3 students. Several topics were conveyed by the speakers about digital literacy for millennials, namely the importance of digital literacy for millennials, especially students, the pros and cons and how to prevent the bad effect for Digital Literacy in millennials. The results of this activity were the students have more insight about digital literacy, be careful in voicing ideas or opinions before sharing them on social media, choose the right information, especially in finding learning resources and can directly interact with the speaker
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.
Co-Authors Adi Saputra, David Adi Saputra, I Putu David Arianty, A.A Ayu Arun Suwi Arun Suwi Arianty, A. A. Ayu Ayu Suwita Yanti Damayanti, Luh Sri Dewi, Ni Kadek Suryani Dwiki Tresnadi Pande, I Made Hadi Purnantara, I Made I Putu David Adi Saputra I Wayan Putra Aditya, I Wayan Kadek Feni Aryati Kepakisan, Gusti Agung Raja Lestari, Ni Kadek Herna Luh Eka Susanti Muhamad Nova, Muhamad Ni Luh Komang Galih Srirejeki Ni Putu Isha Aprinica Paramita, Putu Dian Yuliani Paramitha, Made Widya Putu Dian Yuliani Paramita3 Putu Eka Wirawan Rahayu, Ni Made Sri Saputra, I Putu David Adi Saputra, I Wayan Dika Semara, I Made Trisna Suwintari, I Gusti Ayu Eka Utik Kuntariati