Garuda - Garba Rujukan Digital

Strategi Meningkatkan Kinerja Karyawan Reservasi di Hotel XYZ Nusa Dua, Bali Fiorenza Ayunda Natalie Limantara; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; I Gusti Ngurah Agung Suprastayasa
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1627

This research aimed to analyze the factors that caused a performance decline on reservation employees back in 2021 and formulate appropriate strategies to improve reservation employee performance at Hotel XYZ. This study used a qualitative approach and research data obtained through interviews, observations, and documentation studies. The results showed that reservation employees at Hotel XYZ experienced a performance decline because of the following: 1). decreased work motivation, 2). awards that were not fully obtained as a form of appreciation from the organization and leader, and 3). the leadership role of the Director of Revenue and Reservation, who had not been effective because it was not by the nature and personality of the employees. Based on the research results, several things could be done to improve the performance of reservation employees. The organization is expected to provide employees with full basic salary and overtime wages and bring back family gatherings. Leaders are expected to give praise for employee achievements and boost employee confidence. Keywords: Employee Performance, Strategic Formulation, Reservation

Partisipasi Masyarakat Lokal Dalam Pengelolaan Sampah Berbasis Sumber Mendukung Desa Wisata Berkelanjutan (Studi Kasus Desa Wisata Taro, Bali) Ida Ayu Kalpikawati; Ni Wayan Chintia Pinaria
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1676

Starting from the handling of waste at the village level that has not been maximized, waste from household activities is often thrown away by the community, causing environmental problems in Taro Village. The problem that is caused mainly occurs during the rainy season where many gots are blocked so that water overflows to the road body. Taro Village then invites the community to participate in managing the waste generated to maintain the cleanliness of the village environment by implementing source-based waste management. This study aims to determine the stages of participation, forms of participation and factors that influence community participation in waste management in Taro Village. This research uses a qualitative approach and research data is obtained through interviews, observations and documentation studies. The results showed that the stages of participation include the planning stages, implementation stages and utilization stages. The forms of participation are mind-bodied participation, energy participation, property participation, skills participation and social participation Factors that influence participation are internal factors, namely growing public awareness of the concept of source-based waste management and community behavior factors in implementing a clean culture. External factors that become reinforcement are the role of indigenous villages which are very effective and the obstacle is the lack of waste processing facilities at TPS 3 R. Keywords: Community Participation, Waste Management

Pengaruh Komunikasi terhadap Kinerja Karyawan pada Hotel Tentrem Yogyakarta Hadyan Wahyu Dewanto; Irene Hanna H. Sihombing; Ida Ayu Kalpikawati
Journal of Management and Social Sciences Vol. 3 No. 4 (2024): November: Journal of Management and Social Sciences
Publisher : Sekolah Tinggi Ilmu Administrasi Yappi Makassar Jl. Sumba no 46, Kota Makassar, Sulawesi Selatan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/jimas.v3i4.1501

Communication plays a crucial role in influencing employee performance. Performance decline is often caused by communication issues, particularly in the hotel back office, such as the lack of effectiveness in information delivery and miscommunication among employees. This study aims to analyze the impact of communication on employee performance at Hotel Tentrem Yogyakarta. The data used includes quantitative data from employee performance evaluations in 2023, the number of employees, employee communication levels from 2019-2023, and qualitative data from interviews with human resources. The study population consists of 241 employees at Hotel Tentrem Yogyakarta. Data was collected using documentation and questionnaires distributed to respondents. Data analysis techniques include validity testing, reliability testing, normality testing, heteroskedasticity testing, simple linear regression, t-test, and coefficient of determination (R²). The study findings show that the calculated t value (38.728) is greater than the t table value (0.1264) with a significance level of 0.000, indicating a positive and significant effect of communication on employee performance at Hotel Tentrem Yogyakarta. The coefficient of determination value of 0.863 indicates that 86.3% of the impact on employee performance is due to communication, while 13.7% is influenced by other factors outside the scope of this study.

The Influence of Service Quality on Customer Satisfaction at The Ritz-Carlton Bali Hotel I Ketut Andika Putra Laksana; Ida Ayu Kalpikawati; Ni Luh Ketut Sri Sulistyawati
Indonesian Journal of Applied and Industrial Sciences (ESA) Vol. 4 No. 1 (2025): January 2025
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/esa.v4i1.12181

This study is intended to be able to evaluate the influence of service quality on customer satisfaction. A total of 100 respondents were presented as samples using purposive sampling techniques. The data used are quantitative data on service quality and customer satisfaction. The results of the analysis show the presence of a positive influence and its significance between (x) and (y), with t count greater than t table (13.272> 1.984) and its significance level is smaller than α (0.001 <0.05). Therefore, it can be concluded that service has a positive impact and its significance is apparent on customer satisfaction at The Ritz-Carlton, Bali.

Strategi Meningkatkan Kinerja Karyawan Reservasi di Hotel XYZ Nusa Dua, Bali Fiorenza Ayunda Natalie Limantara; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; I Gusti Ngurah Agung Suprastayasa
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1627

This research aimed to analyze the factors that caused a performance decline on reservation employees back in 2021 and formulate appropriate strategies to improve reservation employee performance at Hotel XYZ. This study used a qualitative approach and research data obtained through interviews, observations, and documentation studies. The results showed that reservation employees at Hotel XYZ experienced a performance decline because of the following: 1). decreased work motivation, 2). awards that were not fully obtained as a form of appreciation from the organization and leader, and 3). the leadership role of the Director of Revenue and Reservation, who had not been effective because it was not by the nature and personality of the employees. Based on the research results, several things could be done to improve the performance of reservation employees. The organization is expected to provide employees with full basic salary and overtime wages and bring back family gatherings. Leaders are expected to give praise for employee achievements and boost employee confidence. Keywords: Employee Performance, Strategic Formulation, Reservation

Partisipasi Masyarakat Lokal Dalam Pengelolaan Sampah Berbasis Sumber Mendukung Desa Wisata Berkelanjutan (Studi Kasus Desa Wisata Taro, Bali) Ida Ayu Kalpikawati; Ni Wayan Chintia Pinaria
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1676

Starting from the handling of waste at the village level that has not been maximized, waste from household activities is often thrown away by the community, causing environmental problems in Taro Village. The problem that is caused mainly occurs during the rainy season where many gots are blocked so that water overflows to the road body. Taro Village then invites the community to participate in managing the waste generated to maintain the cleanliness of the village environment by implementing source-based waste management. This study aims to determine the stages of participation, forms of participation and factors that influence community participation in waste management in Taro Village. This research uses a qualitative approach and research data is obtained through interviews, observations and documentation studies. The results showed that the stages of participation include the planning stages, implementation stages and utilization stages. The forms of participation are mind-bodied participation, energy participation, property participation, skills participation and social participation Factors that influence participation are internal factors, namely growing public awareness of the concept of source-based waste management and community behavior factors in implementing a clean culture. External factors that become reinforcement are the role of indigenous villages which are very effective and the obstacle is the lack of waste processing facilities at TPS 3 R. Keywords: Community Participation, Waste Management

Analisis Prosedur Pengadaan Bahan Makanan terhadap Tingginya Food Cost di Hotel FPS Bali Komang Ari Suryantini; Ida Ayu Kalpikawati; I Nyoman Sukana Sabudi
JUMBIWIRA : Jurnal Manajemen Bisnis Kewirausahaan Vol. 4 No. 3 (2025): Desember : Jurnal Manajemen Bisnis Kewirausahaan
Publisher : BADAN PENERBIT STIEPARI PRESS

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/jumbiwira.v4i3.3233

The food procurement procedure plays a crucial role in hotel operations as it directly impacts the food cost value. An excessive food cost above the standard indicates inefficiency that needs to be addressed through an analysis of the procurement process. This study was conducted at Hotel FPS Bali Ungasan with the aim of understanding how the food procurement procedure contributes to high food costs. The research used a qualitative approach with data collection techniques through in-depth interviews with four informants: Jr. Accountant, Purchasing Supervisor, Receiving Staff, and Cost Control Staff. The informants were selected using purposive sampling based on their roles in the food procurement process. The findings revealed that the procurement process has not been running optimally. Some issues identified include orders not always matching the actual needs, the receipt of goods without thorough quality checks, and food storage not fully complying with the established standards. These discrepancies have led to high food costs, which averaged 36.70% in 2024, exceeding the set standard of 34.58%. This indicates that inconsistent implementation of the food procurement procedure is one of the main factors contributing to the increased food cost at the hotel. Therefore, to reduce food costs and improve operational efficiency, the hotel needs to ensure that the procurement procedures are followed more consistently, from planning the required food items, inspecting the quality of received goods, to storage practices that comply with the standards.

Pengaruh Budaya Organisasi terhadap Kinerja Karyawan di X Resort Bali Tatiana, Putri Maura; Ida Ayu Kalpikawati; Sri Sulistyawati, Ni Luh Ketut
Journal of Hotel Management Vol. 2 No. 1 (2024): Journal of Hotel Management
Publisher : Program Studi Administrasi Perhotelan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jhm.v2i1.1595

Organizational culture influences employees by shaping their beliefs, values, andexpectations, which in turn impacts the success of a company and the performance of itsstaff. This research aimed to assess how organizational culture affects employeeperformance at X Resort Bali. The study involved a total of 264 employees from X Resort Bali,with a sample of 72 selected using proportionate stratified random sampling. Data analysiswas conducted using simple linear regression, t-tests, and the coefficient of determination,with SPSS version 29 for Windows. The findings indicate that organizational culture has apositive and significant effect on employee performance, evidenced by a t-value of 13.174(greater than the critical value of 1.666) and a significance level of 0.001 (less than 0.05).Organizational culture was found to account for 71.3% of the variation in employeeperformance at X Resort Bali.

PENGARUH BEBAN KERJA TERHADAP KINERJA KARYAWAN F&B SERVICE DEPARTMENT DI INTERCONTINENTAL BALI RESORT Thesa, Nila Lee; Ida Ayu Kalpikawati; Ni Luh Gde Sri Sadjuni
Journal of Hotel Management Vol. 2 No. 1 (2024): Journal of Hotel Management
Publisher : Program Studi Administrasi Perhotelan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jhm.v2i1.1597

Persaingan ketat dalam industri perhotelan menuntut kualitas layanan yang tinggi, dengankinerja karyawan sebagai faktor penting yang mempengaruhinya. Tujuan dari penelitian iniadalah untuk mengetahui pengaruh beban kerja terhadap kinerja karyawan F&B servicedepartment di InterContinental Bali Resort. Jenis data dalam penelitian ini menggunakanjenis data kuantitatif dan menggunakan seluruh populasinya yaitu sebanyak 82 orangkaryawan yang aktif bekerja sebagai sampel. Teknik analisis yang digunakan adalah ujivaliditas, uji reliabilitas, uji asumsi klasik, analisis regresi sederhana, uji koefisiendeterminasi, dan uji t. Hasil penelitian ini menunjukkan bahwa variabel beban kerjaberpengaruh positif dan signifikan terhadap kinerja pegawai dengan nilai thitung > ttabelyaitu 9,721 > 1,664. Beban kerja berpengaruh positif terhadap kinerja karyawan, dengannilai beta sebesar 0,676. Pada kategori sedang, beban kerja memberikan pengaruh sebesar54,2% terhadap kinerja pegawai, sedangkan sisanya sebesar 45,8% dipengaruhi olehvariabel lain yang tidak diteliti dalam penelitian ini.

The Influence of Leadership Style and Motivation on Employee Performance at Four Points By Sheraton Bali, Kuta Gusti Ayu Kadek Putri Diantari; Irene Hanna H. Sihombing; Ida Ayu Kalpikawati
Journal of Tourism and Economic Vol. 7 No. 1 (2024): Edisi 13 Jun 2024
Publisher : STIE Pariwisata API Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36594/jtec/g19kty42

The aim of this research is to determine the influence of leadership style and work motivation on employee performance. The population in the research were employees of Four Points by Sheraton Bali, Kuta with a sample of 75 respondents. The data analysis techniques used in this research are Multiple Linear Regression, t Test, F Test, Correlation Coefficient and Determination. Based on the research results, it can be seen that leadership style has a positive and significant effect on employee performance, work motivation has a significant positive effect on employee performance and leadership style and work motivation simultaneously have a significant effect on employee performance. The magnitude of the influence of leadership style and work motivation variables on employee performance is 75.5%. The advice that can be given by researchers is that it is hoped that the leaders of Four Points by Sheraton Bali, Kuta will always evaluate the results of employee work, and provide rewards when employees can complete work that exceeds the standards that have been set, give praise when employees are able to complete work well and always supervise employees when working.

Title

Found 10 Documents
Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title Search

Found 10 Documents Search

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Abstract

Title

Found 10 Documents
Search