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All Journal Journal of Community Development and Disaster Management Al-MIKRAJ: Jurnal studi Islam dan Humaniora Edukasia: Jurnal Pendidikan dan Pembelajaran Abdimas Indonesian Journal Jurnal Abdi Masyarakat Journal of Innovative and Creativity
Kadek Feni Aryati
Institut Pariwisata dan Bisnis Internasional
Religion Economics, Econometrics & Finance Education Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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Enhancing Communicative Competence Through Kurikulum Merdeka: Insights For English Language Educators Kadek Feni Aryati
AL-MIKRAJ Jurnal Studi Islam dan Humaniora Vol 4 No 1 (2023): Al-Mikraj, Jurnal Studi Islam dan Humaniora
Publisher : Pascasarjana Institut Agama Islam Sunan Giri Ponorogo

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37680/almikraj.v4i1.3619

Abstract

This study aims to enhancing communicative competence through the independent curriculum: insights for english language educators. This research is a literature review. Data collection techniques are documentation from journal sources and relevant literature such as Google Scholar. Data analysis with critical literature. research results of The Merdeka curriculum, which focuses on developing communicative competence in learning English, has significant potential in advancing students' language skills. By strengthening aspects of communication, both oral and written, this approach seeks to improve students' ability to interact and communicate effectively in various contexts. English educators have a central role in implementing this approach by providing opportunities for students to practice and deepen their understanding of English through real experiences. Thus, the Independent Curriculum offers a promising outlook for educators in developing students' communicative competencies that are relevant and competitive in the current global era.
Increasing the Attraction of Culinary Tourism through Understanding Food Symbolism for Culinary Business Actors Kadek Feni Aryati; A.A Ayu Arun Suwi Arianty; Luh Eka Susanti
Jurnal Abdi Masyarakat Vol. 3 No. 2 (2023): Jurnal Abdi Masyarakat
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v3i2.59

Abstract

Bali merupakan salah satu destinasi pariwisata di Indonesia yang menawarkan beragam daya tarik wisata yang sangat mengagumkan. Namun, fakta di lapangan menunjukkan bahwa dari segi kuliner, makanan khas daerah bali masih belum banyak dikenal dan kurang dapat menarik wisatawan untuk berkunjung untuk sekedar menikmati masakan khas bali. Oleh karena itu, dalam kegiatan pengabdian kepada masyarakat ini, pelaksana pengabdian melakukan sosialisasi dan pembinaan tentang pemahaman “food symbolism” untuk meningkatkan daya tarik wisata kuliner khas bali. Kegiatan yang dilakukan meliputi: 1) Pemberian materi tentang peningkatan daya tarik wisata kuliner, 2) Pemberian materi tentang pentingnya “Food Symbolism” dan cara mempromosikan masakan khas bali, 3) Pemberian materi tentang cara-cara untuk memperoleh sertifikasi usaha kuliner pariwisata, 4) Diskusi.   Bali is one of the tourism destinations in Indonesia that offers a variety of amazing tourist attractions. However, facts in the field show that in terms of culinary, Balinese regional food is still not widely known and cannot attract tourists to visit to just enjoy Balinese specialties. Therefore, in this community service activity, service implementers conduct socialization and coaching on understanding "food symbolism" to increase the attractiveness of Balinese culinary tourism. Activities carried out include: 1) Provision of material on increasing the attractiveness of culinary tourism, 2) Provision of material on the importance of "Food Symbolism" and how to promote Balinese cuisine, 3) Provision of material on ways to obtain tourism culinary business certification, 4) Discussion.
The Impact of Merdeka Belajar Curriculum on English Language Teaching in International Institute of Business and Tourism. Kadek Feni Aryati
EDUKASIA: Jurnal Pendidikan dan Pembelajaran Vol. 4 No. 2 (2023): Edukasia: Jurnal Pendidikan dan Pembelajaran
Publisher : LP. Ma'arif Janggan Magetan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62775/edukasia.v4i2.507

Abstract

This research aims to the impact of freedom learning curriculum on English language teaching in International Institute Of Business And Tourism. This research uses descriptive qualitative. Data collection methods are interviews and documentation. Data analysis using data reduction, data display, data verification. research results The Merdeka Belajar curriculum has had a significant impact on English language teaching at the International Business and Tourism Institute. In this context, there are several important points that can be drawn as conclusions. The Merdeka Belajar curriculum has significantly improved English language teaching at the International Business and Tourism Institute by providing flexibility in learning, emphasis on practical skills, use of technology, increased international mobility of students, and improved quality of education. This prepares students to compete in the global business and tourism environment.
Implementation of the Project Based Learning Method in English Speaking Skills for Diploma III Culinary Management Students Kadek Feni Aryati; Putu Sri Darmayanti; I Putu David Adi Saputra
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1380

Abstract

The use of inappropriate learning methods can make the teaching and learning process ineffective and cause learning objectives to not be achieved. A lack of creativity from lecturers in adapting learning methods to the needs and conditions of students, especially in the Culinary Management department, is a major cause. DIII Culinary Management students, who will later become professional chefs in hotels and restaurants, need good English speaking skills to communicate with foreign guests, understand international recipes, and adapt to a global work environment. This research aims to: 1) implement the Project Based Learning (PBL) method in English speaking skills learning for DIII Culinary Management students; 2) analyze the effectiveness of PBL in improving students' English speaking skills; and 3) develop a PBL-based English learning module integrated with the Culinary Management curriculum. This research will use a mixed methods research approach to examine the effectiveness of implementing Project Based Learning (PBL) in improving the English speaking skills of DIII Culinary Management students. This research will make a significant contribution to the development of English language learning in the Culinary Management study program, particularly in improving students' speaking skills. The research results can be used to improve learning methods and curriculum, so that students can be better prepared to face the world of work.
Optimalisasi Pengelolaan Destinasi Wisata di Desa Bongkasa Melalui Perbaikan Praktik Community Based Tourism I Putu David Adi Saputra; Kadek Feni Aryati
Journal of Innovative and Creativity Vol. 5 No. 2 (2025)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v5i2.1381

Abstract

Bongkasa Village, with its abundant natural and cultural potential, holds great opportunities to develop as an attractive tourist destination. Its natural beauty, ranging from green terraced rice fields to stunning mountain views, offers captivating visual appeal. The richness of local culture, such as dance, traditional music, and other local wisdom, is also a valuable asset that can be promoted. However, this potential has not been optimally explored. The management of tourist destinations in Bongkasa Village still faces various challenges, including a lack of local community participation in decision-making and management processes, inadequate infrastructure, and a lack of effective promotion and marketing. As a result, the economic benefits from the tourism sector have not been fully felt by the community, and the sustainability of the tourist destination is threatened. This condition indicates a gap between the existing potential and the reality of management that is still not optimal. Therefore, a more integrated and sustainable approach is needed to optimize the tourism potential of Bongkasa Village.
Penerapan Model Pembelajaran Jigsaw untuk Meningkatkan Keterampilan Berbicara pada Pembelajaran Bahasa Inggris untuk Pemandu Wisata Kadek Feni Aryati; I Putu Agus Endra Susanta; Gede Eka Wahyu
Journal of Innovative and Creativity Vol. 6 No. 1 (2026)
Publisher : Fakultas Ilmu Pendidikan Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/joecy.v6i1.6887

Abstract

English speaking skills are a crucial competency for tour guides. This ability enables them to communicate effectively with international tourists, provide comprehensive information, and create memorable travel experiences. However, students often experience difficulties in developing their speaking skills. This article discusses the application of the Jigsaw learning model as an alternative to improve English speaking skills for students as prospective tour guides. The Jigsaw model promotes collaboration, positive interdependence, and individual accountability, all of which contribute to the improvement of speaking skills. This study uses a Quasi-experimental method, with a pre-test and post-test control group design. Data collection was carried out through observation of the implementation of communication skills learning tests and questionnaires to find out how students respond to learning. In this study, the research subjects were 60 students from two classes of the Diploma IV Hotel Management program. The results showed that students' communication skills were influenced by the Jigsaw model learning, with a t-test of 0.00. The results of students towards Jigsaw learning reached 75.67%, which indicates that students responded well to the Jigsaw model.
Strategi Pelayanan Bakmi dan Bubur Ayam Djie Tjap dalam Meningkatkan Kepuasan Tamu Ni Putu Ayu Friska Damayanti; Kadek Feni Aryati; Ni Luh Gede Liswahyuningsih; Putu Agus Endra Susanta
Journal of Community Development and Disaster Management Vol. 8 No. 1 (2026): 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.v8i1.10264

Abstract

The intense competition in the culinary industry in Seminyak, Bali, demands the provision of highquality service to ensure guest satisfaction. Bakmi dan Bubur Ayam Djie Tjap, as the target partner in implementing this Community Service Program, faced several operational challenges: limited staff communication skills, long waiting times, and inconsistent application of Standard Operating Procedures (SOP). This program aims to provide guidance on service strategies and analyze their impact on guest satisfaction. This study employs a qualitative method with a participatory approach conducted in three stages: initial situation analysis, SOP socialization and simulation training, and evaluation through observation, interviews, and online review analysis. The results show a significant improvement in staff communication skills and work behavior. Employees now apply SOP consistently, are more responsive, and act more politely toward guests. These improvements have a positive impact on service quality, as reflected by the increase in the Google Reviews score to 4.7 out of 5. In conclusion, this program is proven effective in improving service quality and guest satisfaction. It is recommended that regular internal evaluations be conducted to maintain the sustainability of service standards.
Strategi Penerapan SOP Pramusaji di Tijili Hotel Seminyak Ni Kadek Ayu Intan Sari; I Gusti Ayu Melistyari Dewi; Kadek Feni Aryati
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1981

Abstract

The purpose of this community service is to optimize waiter service at Tijili Hotel Seminyak, as well as to overcome obstacles and elements that support the process. This study uses a descriptive qualitative approach and collects data through participant observation, in-depth interviews with waiters, supervisors, managers, and documentation investigations. The results of interviews, documentation and observations indicate that there is a high workload during peak hours and this condition creates a significant difference between the number of available workers and the amount of work that has just been completed, the lack of understanding and mastery of procedures in new waiters which makes mastery of all service procedures incomplete and in-depth so that problems often arise that hinder service and disrupt the uniformity of work standards and the existence of communication and coordination between staff that is not optimal is the main cause of service errors, delays, and guest discomfort, especially in the midst of busy dining rooms. Based on these findings, this community service was carried out to find solutions to these problems in the form of providing training, conducting daily briefings and arranging a more flexible work schedule.To address this issue, a real-world needs-based work system was created. This allows for workload balance, improving the quality of human resources so that all employees have equal skills, and organizing the flow of information to ensure everyone can communicate effectively with each other. The implementation of this solution has demonstrated significant improvements; service has become smoother, more standardized, and more consistent, errors have been significantly reduced, and the work environment has become more cohesive and focused on guest satisfaction.
Meningkatkan Kepuasan Menginap Melalui Peningkatan Kualitas Pelayanan dan Fasilitas Hotel I Komang Nataliana; Kadek Feni Aryati; I Gusti Ayu Eka Suwintari; A.A.A Arun Suwi Arianty
Abdimas Indonesian Journal Vol. 6 No. 2 (2026)
Publisher : Civiliza Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59525/aij.1992

Abstract

Guest satisfaction is a crucial factor influencing the success of the hospitality industry, as it is closely associated with customer loyalty, hotel reputation, and business competitiveness. Based on observations, discussions with the management, and an analysis of guest reviews on the Booking.com platform, D’Nusa Beach Club and Resort continues to face challenges related to service quality and hotel facilities. These challenges include suboptimal service delivery, ineffective complaint handling, inconsistent room cleanliness, and several facilities requiring maintenance. This community service program aimed to improve service quality and facility management to enhance guest satisfaction. The methods employed included problem identification, socialization, service excellence training, facility management assistance, and evaluation. The socialization and training focused on service excellence, effective communication, customer experience, and complaint handling. Assistance activities included strengthening housekeeping standards, developing housekeeping checklists, and providing recommendations for regular facility maintenance. The results indicated an improvement in participants' understanding of the importance of responsive, friendly, and professional service, as well as increased awareness of the significance of facility maintenance and cleanliness standards in supporting guest comfort. Furthermore, the hotel management demonstrated a commitment to implementing the recommended improvements to enhance service quality and hotel facilities. This program contributed positively to strengthening human resource capacity and facility management, thereby supporting the continuous improvement of the guest experience.
Co-Authors A.A. Ayu Arun Suwi Arianty Gede Eka Wahyu, Gede Eka I Gusti Ayu Eka Suwintari I Gusti Ayu Melistyari Dewi I Komang Nataliana I Putu Agus Endra Susanta I Putu David Adi Saputra Luh Eka Susanti Ni Kadek Ayu Intan Sari Ni Luh Gede Liswahyuningsih Ni Putu Ayu Friska Damayanti Putu Agus Endra Susanta