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All Journal Jurnal Bali Membangun Bali International Journal of Applied Sciences in Tourism and Events
Ni Made Ernawati
Politeknik Negeri Bali, Indonesia
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Multi-competency development: strategy to strengthen the resilience of human capital from unpredictable global disruption Ratu Agung Bagus Ngurah Putra; Ni Made Ernawati; Ni Gst Nym Suci Murni; Putu Tika Virginiya
International Journal of Applied Sciences in Tourism and Events Vol. 7 No. 1 (2023): June 2023
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v7i1.95-106

Abstract

This research was conducted with the aim of building a new competency development strategy for workers so that they have multi-competence capabilities in an effort to survive in a situation of uncertainty. The object of this research is the four Wyndham hotel chains in Bali, Indonesia where an in-depth exploration is carried out on the Human Capital Aspect which includes Threshold Characteristics and Differentiation. Threshold Characteristics are essential characteristics consisting of Knowledge and Skills, while Differentiation characteristics which are superior distinguishing aspects consist of Self-Concept, Motives, and Treats. Using a mixed method research with an exploratory sequential approach, the researchers carried out three stages of research from qualitative research, and quantitative research to validating research results through Focus Group Discussions with policymakers from the four Wyndham hotel chains in Bali involved. Through all the stages of the research, the researchers developed a model of Multi-Competency Development, that is in accordance with the characteristics of Wyndham hotel employees. The model, which is named the Sundae Multi-Competency Development, consists of 6 steps including (1) Identification of Competency Trends; (2) Competency Recommendations; (3) Internal Intent Analysis; (4) Training and Development; (5) Certification; and (7) Own Multi-Competency. The research results in the recommendation of relevant new competencies to be developed in the Wyndham hotel chain in Bali, including Teaching, Marketing, and Cooking competencies.
The Implementation of Green Practices on Guest Satisfaction and Revisit Intention at Hotel Komune and Beach Club Bali Desak Nyoman Dewantari; Ni Made Ernawati; I Ketut Budarma; Gede Ginaya
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 7 No 1 (2026): April 2026
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v7i1.513

Abstract

Purpose: This research aims to examine the implementation of green practices affects guest satisfaction and revisit intention at Hotel Komune and Beach Club Bali. Research methods: The study employed a quantitative research method using Structural Equation Modeling with Partial Least Squares (SEM-PLS) to test the relationship between green practices, guest satisfaction, and revisit intention. Additionally, a qualitative method was used to support the quantitative findings through Focus Group Discussion (FGD) with hotel management to gain insights into the practical application and perception of green practices at the hotel. Results and discussion: Green practices have a positive and significant influence on both guest satisfaction and revisit intention. Guest satisfaction also has a significant effect on revisit intention, and it acts as a mediating variable between green practices and revisit intention. The sub variables: green action, green food, and green donation are all well-implemented, but areas like waste bin availability and environmentally friendly food product usage require further improvement. Guest who are satisfied with the hotel’s sustainable practices are more likely to return and recommend the hotel to others. Implication: This study suggests that implementing green practices not only supports environmental sustainability but also serves as an effective business strategy for increasing guest loyalty and satisfaction.
Managing Menu and Culinary Offerings as a Cannelé Dining Scene at The Mulia, Mulia Resort & Villas I Wayan Wenten; Ni Made Ernawati; I Gede Mudana; I Ketut Suparta
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 6 No 2 (2025): Agustus 2025
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v6i2.470

Abstract

Purpose: The purpose of this research is the demand for popular patisserie products in Bali, which prompted The Mulia, Mulia Resort & Villas, Nusa Dua, Bali to establish Cannelé as their additional dining outlet to offer exquisite patisserie offerings. Research methods: The study employs a POAC-based approach (planning, organizing, actuating, and controlling) supported by theories in Gastronomy, Menu Engineering, and Gastronomic Culinary. This study employs a qualitative approach, collecting data through observation, document study, interview, and focus group discussion. Findings: The Mulia, Mulia Resort & Villas develop and manage Cannelé through POAC management cycle. Menu management was conducted rigorously through menu engineering and trend analysis to classify items based on sales performance for operational analysis. The model that can be designed and applied is the operational management cycle. The comparison of menu categories shows a strong foundation for items in the Star and Plow horse and potential to the Puzzle. A significant number of items fall in dog categories. Patisserie/cake product line, ice cream, and coffee show the strongest performance. Meanwhile, the savory menu/main dishes and kids’ menu demonstrate low sales. Implication: This study contributes valuable applied knowledge in culinary management and hospitality tourism, particularly in F&B product strategy within luxury hotel environments.
Co-Authors Desak Nyoman Dewantari Gede Ginaya I Gede Mudana I Ketut Budarma I Ketut Suparta I Wayan Wenten Ni Gst Nym Suci Murni Putu Tika Virginiya Ratu Agung Bagus Ngurah Putra