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Stand Up Comedy dan Launching Inovasi Produk Umbi Bit di Sanctoo Suites & Villas Dewa Gede Mahendra Putra Brata Subawa; Okky Claudia; Ni Made Wulan Dwi Antari; Ni Made Dita Dwi Cahyani; Justin Andika; Ni Kadek Widyastuti; I Putu Subali Adi Putra
JAKADIKSI: JURNAL VOKASI Vol 1, No 1 (2022): JAKADIKSI: JURNAL VOKASI
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (503.318 KB)

Abstract

AbstrakTujuan proyek tugas akhir, kami ingin memperkenalkan olahan berbahan dasar umbi Beetroot serta ingin memperkenalkan manfaat buah beetroot melalui produk inovasi yang sudah kami uji coba terlebih dahulu.  Judul dari proyek tugas akhir ini “Event Live Stand Up Comedy Dalam Rangka Launching Produk Olahan Umbi Beetroot”. Objek dalam proyek tugas akhir ini umbi beetroot. Responden dalam proyek tugas akhir ini  semua kalangan yang hadir pada event yang dilaksanakan serta  berpartisipasi langsung dalam mengisi kuesioner,  beberapa responden  dijadikan narasumber dalam wawancara mengenai makanan dari olahan umbi beetroot. Data yang dikumpulkan dengan tiga metode yaitu observasi yang dilakukan di Sanctoo suite and villas sebagai tempat berlangsungnya acara Launching Produk, wawancara dengan beberapa narasumber ,  kalangan yang hadir pada event , tamu yang mencicipi olahan umbi beetroot, yang  memberikan informasi terkait  manfaat umbi beetroot, membagikan kuesioner kepada responden. Data akan dianalisis secara kualitatif dan kuantitatif.AbstractThe purpose of this final project, we want to introduce preparations made from Beetroot tubers, also the benefits of beetroots through innovative products. The title of this final project is "Live Stand Up Comedy Event in the Context of Launching Processed Beetroot Products". The object in this final project is beetroot tubers. Respondents in this final project were all people who attended the event that was held and participated directly in filling out the questionnaire, some respondents were used as sources in interviews about foods made from processed beetroot tubers. Data were collected using three methods, namely observations made at Sanctoo suites and villas as a place for the Product Launching event, interviews with several sources, those who attended the event, guests who tasted processed beetroot tubers, who provided information regarding the benefits of beetroot tubers, distributed questionnaires. to the respondent. The data will be analyzed qualitatively and quantitatively.
Pengenalan Produk Healthy Juice untuk Kesehatan Makphela Indriani; Ariandra Bagus Raj Ariawan; Ni Wayan Agustini; Kadek E.W. Martchyana; I D. Made E. Dwi Prayoga; Ni Kadek Widyastuti; I Putu Subali Adi Putra
JAKADIKSI: JURNAL VOKASI Vol 1, No 1 (2022): JAKADIKSI: JURNAL VOKASI
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (614.304 KB)

Abstract

AbstrakProyek tugas akhir ini tim penulis membuat Healthy Juice menyajikan aneka juice sayur dan buah - buahan yang sangat bermanfaat untuk menetralisir berbagai macam penyakit sehingga menjadi pilihan yang tepat untuk dijadikan peluang bisnis karena melihat semakin berkembangnya dunia usaha dan pola konsumsi masyarakat ingin serba cepat (Instan), sehingga kebanyakan dari masyarakat mengkonsumsi makanan yang kurang sehat bagi tubuh dan akhirnya menimbulkan banyak beragam penyakit. Total jumlah porsi yang seharusnya diperlukan oleh tubuh adalah sebesar 7-15 porsi buah dalam sehari, sedangkan 6 dari 10 orang Indonesia tidak mengkonsumsi asupan buah atau sayur yang cukup. Healthy Juice menyajikan aneka juice sayur dan buah - buahan yang sangat bermanfaat untuk menetralisir berbagai macam penyakit sehingga menjadi pilihan yang tepat untuk dijadikan peluang bisnis karena melihat semakin berkembangnya dunia usaha dan pola konsumsi masyarakat ingin serba cepat (Instan), sehingga kebanyakan dari masyarakat mengkonsumsi makanan yang kurang sehat bagi tubuh dan akhirnya menimbulkan banyak beragam penyakit. Total jumlah porsi yang seharusnya diperlukan oleh tubuh adalah sebesar 7-15 porsi buah dalam sehari, sedangkan 6 dari 10 orang Indonesia tidak mengkonsumsi asupan buah atau sayur yang cukup. Bedasarkan hasil dari data yang kami dapat bahwa minuman yang memiliki kandungan manis buatan sangatlah tidak cocok untuk tubuh oleh karena itu kita menggembangkan produk minuman yang berasal dari campuran buah dan sayuran, manis nya pun cukup alami krena langsung dari buah yang kita akan sajikan/jualakan jadi bagi orang-orang yang ingin melakukan hidup sehat harus lah melakukan kegiatan yang sehat sambil meminum juice campuran buah dan sayuran yang masih fresh dan tanpa adanya pemanis tambahan seperti layaknya minuman kemasan yang dijual dimana-mana. Jadi sekaranglah saatnya untuk melakukan pola hidup sehat dan kita menjauh dari macam penyakit. Dengan berbagai hal yang dilakukan agar juice ini diterima oleh banyak kalanga kami berusaha melakukan yang terbaik untuk mempromosikan nya melalui berbagai platform digital seperti facebook,instagram dll jadi kami berharap bisa diterima.  AbstractIn this final project, the writing team makes Healthy Juice serving a variety of vegetable and fruit juices that are very useful for neutralizing various kinds of diseases so that it becomes the right choice for business opportunities because they see the growing business world and people's consumption patterns want fast (Instant), so that most of the people consume foods that are not healthy for the body and eventually cause many various diseases. The total number of servings that should be needed by the body is 7-15 servings of fruit in a day, while 6 out of 10 Indonesians do not consume enough fruit or vegetable intake. Healthy Juice serves a variety of vegetable and fruit juices that are very useful for neutralizing various diseases so that it becomes the right choice to be a business opportunity because seeing the growing business world and people's consumption patterns want fast (Instant) things, so most of the people consume food. unhealthy for the body and eventually cause many various diseases. The total number of servings that should be needed by the body is 7-15 servings of fruit in a day, while 6 out of 10 Indonesians do not consume enough fruit or vegetable intake. Based on the results from the data we got, drinks that contain artificial sweeteners are not suitable for the body, therefore we develop beverage products that come from a mixture of fruits and vegetables, the sweetness is quite natural because it comes directly from the fruit that we will serve/sell. for people who want to live a healthy life, they must do healthy activities while drinking mixed fruit and vegetable juices that are still fresh and without any additional sweeteners like packaged drinks sold everywhere. So now is the time to do a healthy lifestyle and we stay away from various diseases. With various things being done so that this juice is accepted by many people, we try to do our best to promote it through various digital platforms such as Facebook, Instagram, etc., so we hope that it will be accepted.
Evaluating The Implementation of The Newa Concept To Sustain Hotel Occupancy at Sanctoo Suites & Villas I Putu Subali Adi Putra; Ni Made Ernawati; I Gede Mudana; I Ketut Suparta; I Ketut Suja
International Journal of Travel, Hospitality and Events Vol. 3 No. 3 (2024): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v3i3.425

Abstract

Purpose: This research examines implementing the NEWA concept to maintain occupancy at Sanctoo Suites & Villas. The hotel industry faces significant challenges sustaining occupancy levels due to fluctuating demand and intense competition, exacerbated by the COVID-19 pandemic. The research originates from the need to enhance occupancy rates, which are critical for the hotel's success. It addresses the problem of fluctuating occupancy rates and aims to develop effective improvement strategies. Research methods: This mixed-method research employs a qualitative approach supplemented by quantitative methods and the Servqual model, conducted over six months. Data collection methods include interviews, surveys, observations, document studies, and Focus Group Discussions (FGDs) involving executive management and hotel staff. Results and discussion: The research highlights a unique marketing concept aimed at delivering new extraordinary experiences while maintaining guest satisfaction. It underscores the importance of a comprehensive approach integrating high-quality service and innovative offerings to meet diverse guest needs. This strategy enhances the hotel’s market competitiveness and ensures long-term success. Key components of the implementation include personalized guest experiences, an efficient booking system, and a proactive marketing strategy emphasizing the NEWA (Nature et al. & Adventure) concept. Implication: The findings demonstrate that implementing NEWA can significantly benefit hotel occupancy, providing valuable insights for industry practitioners.