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Developing Website for Belimbing Tourism Village, Tabanan, Bali Ni Wayan Sintya Dewi; I Ketut Sutama; Ni Gst Nym Suci Murni; Made Sudiarta
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Abstract

Purpose: The purpose of this research is to evaluate the Belimbing Village website in development efforts website by model information, communication, transaction, relationship and techical-merit (ICTRT) carried out to support the Belimbing Tourism Village produces dimensions of effectiveness website the maximum in helping the promotion of Belimbing Tabanan Tourism Village. Research methods: The data collection methods used were observation, interviews, questionnaires and interviews. In this study using qualitative and quantitative approaches or better known as mixed method research by using SWOT analysis techniques and Importance Performance Analysis. Findings: The results of the research using the interview method show that the application website in Belimbing Village is still very minimal because there are many features and items that need to be developed, one of which is the information dimension, transaction dimension and communication dimension. The results of the study using SWOT analysis showed that Belimbing Village has utilized ICT, but even though it has implemented ICT there are still many aspects that are lacking in website, so that more in-depth research is needed to assess its effectiveness in website Belimbing Village. Based on analysis Importance Performance Analysis produce effectiveness attributes. The researcher adopted the ICTRT model which consisted of 47 evaluation instruments which were divided into 5 evaluation dimensions. Implication: Site evaluation website expected to maximize promotion through website in Belimbing Village because website is an effective solution to introduce and market products/services by utilizing the internet as an information medium.
Implementation of Green Practices in Improving Service Quality of Food & Beverage Department at Hotel Indigo Bali Seminyak Beach Ni Putu Trisna Puspita Dewi; I Gusti Agung Bagus Mataram; Made Sudiarta; I Putu Budiarta
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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Purpose: This study aims to determine the implementation of green practices in improving the quality of service in the food & beverage department at Hotel Indigo Bali Seminyak Beach. Research methods: The data collection methods used in this study were observations, questionnaires, interviews and literature studies. The analysis technique used is descriptive qualitative, namely explaining systematically the data obtained during the study, so as to describe the state or status of a problem clearly and descriptively quantitatively using a 4-level likert scale. The number of respondents used was 12 respondents from the food & beverage department staff. Findings: Overall the application of green practices in service quality has been applied optimally. There are several stages in the process of improving service quality which in the application of green action the average value is 3.11 which means that it has been maximally applied, green food average value is 3.06 which means it is quite optimally applied, green dionation with an average value of 2.86 which is quite optimally applied. Implication: There is a need to evaluations, conducting SOP training and conducting supervision while working.