Article Per Year (5 Year)
p-Index From 2021 - 2026
0.61
P-Index
This Author published in this journals
All Journal Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata Journal Research of Management
I Gusti Nyoman Wiantara
Universitas Triatma Mulya
Economics, Econometrics & Finance Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
Kapabilitas Pemasaran Digital Berkelanjutan Dan Daya Saing Destinasi: Model Tata Kelola Dan Keterlibatan Untuk Industri Pariwisata Bali Ni Nyoman Rusmiati; I Gusti Nyoman Wiantara
Journal Research of Management Vol. 7 No. 1 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jarma.2025.7173

Abstract

Transformasi digital menghadirkan peluang dan tantangan bagi daya saing destinasi pariwisata Bali, khususnya dalam integrasi prinsip-prinsip keberlanjutan. Penelitian ini   bertujuan   untuk   menganalisis   pengaruh   kemampuan   pemasaran   digital berkelanjutan terhadap daya saing destinasi dengan model tata kelola kolaboratif sebagai variabel moderasi. Metode penelitian menggunakan pendekatan metode campuran  secara  penjelasan  berurutan.  Data  kuantitatif  dari  245  responden dianalisis dengan SEM-PLS, dan data kualitatif dari 18 informan kunci dianalisis secara  tematik.  Hasil  penelitian  membuktikan  bahwa  kemampuan  pemasaran digital berkelanjutan memiliki efek positif dan signifikan terhadap daya saing destinasi (β=0,385, p<0,000). Temuan utama mengungkapkan bahwa tata kelola kolaboratif tidak hanya memiliki efek langsung (β=0,294) tetapi juga memperkuat hubungan antara dua variabel (β=0,156, p<0,000). Studi ini menyimpulkan bahwa membangun ekosistem pemasaran digital yang dikelola dan kolaboratif merupakan prasyarat penting untuk meningkatkan daya saing destinasi secara berkelanjutan. Implikasi dari penelitian ini adalah pengembangan model tata kelola destinasi di era digital yang dapat menjadi acuan bagi pembuat kebijakan dan pelaku industri.
Upaya Manajemen dalam Meningkatkan Kualitas Pelayanan Pramusaji di Café Del Mar Canggu Bali Ni Komang Suriani; I Gusti Nyoman Wiantara; Ida Ayu Putu Sulastri
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1010

Abstract

This study examines the gap between expected and actual service quality and analyzes the role of management in improving waiter performance at Café del Mar Canggu Bali. This research addresses this gap by integrating the SERVQUAL framework with management functions to understand service quality as an outcome of organizational practices.This study employs a qualitative descriptive approach. Data were collected through observation, in-depth interviews, and documentation involving managers, supervisors, and waiters directly engaged in service operations. The data were analyzed to identify patterns of service inconsistency and managerial responses in addressing operational challenges.The findings reveal that service quality gaps primarily occur in responsiveness, reliability, and empathy dimensions, particularly during peak operational conditions. These issues are not solely caused by individual performance, but are also linked to coordination weaknesses, uneven competency distribution, and limitations in training implementation. Management responses include training programs, daily briefings, supervision, performance evaluation, and SOP enforcement, supported by operational adjustments such as staff addition during peak seasons and improved team communication. The study highlights that service quality consistency is strongly influenced by the integration of managerial systems and operational execution.This research contributes to hospitality management literature by extending SERVQUAL analysis through a managerial process perspective, positioning service quality as a systemic outcome rather than an individual performance issue.
FOOD AND BEVERAGE MANAGEMENT IN TOURISM: BUSINESS, MANAGEMENT AND ACCOUNTING A SYSTEMATIC LITERATURE REVIEW AND BIBLIOMETRIC ANALYSIS Ida Ayu Sulastri; I Gusti Nyoman Wiantara; Ni Nyoman Rusmiati
Journal Research of Management Vol. 7 No. 2 (2026): Juni
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jarma.2026.7290

Abstract

This study aims to map the scholarly development of food and beverage management in tourism from a business, management, and accounting perspective by identifying its conceptual structure, intellectual structure, collaboration patterns, and future research directions. The study employed a systematic literature review approach following PRISMA 2020 and integrated it with bibliometric analysis using RStudio and the Bibliometric package. Data were collected from the Scopus database through a search of English-language journal articles published between 2020 and 2026 within the Business, Management and Accounting subject area. After the identification, screening, and eligibility procedures, a final corpus of 93 articles was retained for analysis. The findings indicate that food and beverage management in tourism has developed from a relatively narrow operational concern into a more visible and strategically significant research field. Conceptually, the literature is structured around three dominant themes: food tourism, marketing, and cultural heritage; sustainability, ecotourism, and destination management; and experience, authenticity, and co-creation. Intellectually, the field is supported by interconnected streams related to culinary experience, sustainable operations, destination development, managerial resilience, and digital innovation. The collaboration structure further reveals that knowledge production remains concentrated in a limited number of countries, particularly Italy and the United Kingdom, while emerging contributors such as Indonesia are growing but remain comparatively fragmented. These findings confirm the strategic role of food and beverage management in destination value creation and suggest that future research should prioritize digitalization, operational sustainability, food waste governance, and community-linked co-creation.
Co-Authors Ida Ayu Putu Sulastri Ida Ayu Sulastri Ni Komang Suriani Ni Nyoman Rusmiati