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All Journal Jurnal Manajemen Perhotelan dan Pariwisata Healing : Jurnal Pariwisata
Luh Putu Triyanti Ariestiana Dewi
Universitas Pendidikan Ganesha
Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Health Professions Social Sciences Transportation

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IDENTIFIKASI FASILITAS WISATA TERKINI DI OBJEK WISATA GITGIT WATERFALL GUNA MENDUKUNG KENYAMANAN WISATAWAN Ketut Listiani; Ni Made Ary Widiastini; Luh Putu Triyanti Ariestiana Dewi
Healing : Jurnal Pariwisata Vol. 5 No. 01 (2026): Jurnal Pariwisata (Healing)
Publisher : Cattleya Darmaya Fortuna

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.54209/healing.v5i01.615

Abstract

Gitgit Waterfall merupakan salah satu destinasi wisata alam unggulan di Kabupaten Buleleng, Bali, yang menawarkan keindahan alam, udara sejuk, dan suasana yang tenang. Penelitian ini menganalisis kondisi fasilitas wisata, tingkat kebersihan, dan kenyamanan wisatawan di Gitgit Waterfall. Penelitian menggunakan pendekatan deskriptif kualitatif melalui observasi, wawancara, dokumentasi, dan kuesioner kepada wisatawan serta pengelola. Hasil penelitian menunjukkan bahwa fasilitas wisata tergolong cukup baik, terutama pada area parkir, toilet, tempat duduk, dan jalur trekking yang telah diperbaiki. Tingkat kebersihan kawasan wisata secara umum berada pada kategori baik, meskipun masih ditemukan sampah ringan pada beberapa jalur trekking. Kenyamanan wisatawan tergolong tinggi karena didukung oleh lingkungan yang asri, udara segar, kebersihan, dan fasilitas yang memadai. Namun, peningkatan fasilitas pendukung, papan keselamatan, dan pengelolaan kebersihan masih diperlukan.
IMPLEMENTASI FOOD SAFETY DALAM MENINGKATKAN KUALITAS PRODUK KULINER DI JAMBULUWUK OCEANO SEMINYAK HOTEL Kadek Ananda Hary Krishna; I Gede Putra Nugraha; Luh Putu Triyanti Ariestiana Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.115063

Abstract

This study aims to analyze the implementation of food safety to improve the quality of culinary products at the Jambuluwuk Oceano Seminyak Hotel and identify inhibiting factors. The study employed a qualitative descriptive approach with a case study method. Data collection included direct observation in the kitchen and restaurant areas, in-depth interviews with the Executive Chef, Food and Beverage Product staff, stewards, and daily workers, as well as documentation in the form of Standard Operating Procedures (SOPs), photographs of operational activities, and other supporting records. The results indicate that food safety implementation at the Jambuluwuk Oceano Seminyak Hotel has been implemented throughout all stages of kitchen operations, including receiving and storing raw materials, processing, and serving food, adhering to the principles of hygiene, sanitation, and the HACCP system. This implementation has contributed positively to the consistency of the quality, safety, and quality of culinary products served to guests. However, several inhibiting factors were identified, including varying levels of employee knowledge and compliance with food safety standards, limited human resources, and increased workloads during peak operating hours. Therefore, enhanced training, ongoing supervision, and management commitment are needed to optimally improve the effectiveness of food safety implementation.
EXPERIENTIAL MARKETING DALAM PENGALAMAN WISATAWAN PADA PARIWISATA BERKEMAH DI BEDUGUL, BALI Ni Made Mas Yogiswari; Nyoman Dini Andiani; Luh Putu Triyanti Ariestiana Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i1.113491

Abstract

Experiential marketing is an approach that can optimize tourists’ experiences, particularly in nature-based tourism such as camping. This study aims to analyze the role of experiential marketing in shaping tourist experiences and to identify tourists’ preferences for experience attributes in camping tourism in Bedugul, Bali. A mixed methods approach with a sequential explanatory design was employed, using conjoint analysis to identify preferences and in-depth interviews to explain the quantitative findings. The results indicate that all experiential marketing dimensions (sense, feel, think, act, and relate) have relatively balanced importance, with think and relate emerging as the dominant dimensions. These findings suggest that tourists prefer exploratory activities involving cognitive engagement and collaborative activities that encourage social interaction. The study implies that camping tourism development should emphasize integrated experience-based activities to enhance experience quality and revisit intention.
STUDI EKSPLORASI DALAM KREATIVITAS FOOD PLATING DI RUMARI RESTAURANT JIMBARAN Made Wahyuni; Trianasari; Luh Putu Triyanti Ariestiana dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i1.113504

Abstract

This study aims to examine the role of visual presentation and food plating in creating customer experience, supporting sustainable dining, and strengthening the brand image of Rumari Restaurant at Raffles Bali. The research uses a qualitative method through observation, interviews, and documentation involving chefs, kitchen staff, and trainees. The results show that food presentation is not only about appearance but also communicates values such as luxury, local identity, and environmental awareness. Visual elements like color, shape, and arrangement influence guests’ first impressions. In the concept helps build a unique identity while supporting sustainability. Creativity is encouraged but guided by standards to maintain consistency, and attractive presentation also promotes the restaurant through social media. Overall, food plating plays an important role in customer experience and brand image.
STRATEGI PENGELOLAAN DAYA TARIK WISATA BUDAYA PURA BEJI SANGSIT OLEH KEARIFAN LOKAL SUBAK Komang Ngurah Suryantara; Nyoman Dini Andiani; Luh Putu Triyanti Ariestiana Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.113806

Abstract

Pengelolaan pariwisata budaya di Pura Beji Sangsit belum berjalan optimal meskipun memiliki potensi daya tarik yang kuat berbasis kearifan lokal. Keunikan relief kuno khas Buleleng serta keberlanjutan tradisi Subak, khususnya Ngusaba Bukakak, menjadi kekuatan utama yang mencerminkan nilai Tri Hita Karana. Namun, potensi tersebut belum didukung oleh kelembagaan, sumber daya manusia, dan fasilitas yang memadai. Penelitian ini menggunakan pendekatan deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Analisis dilakukan menggunakan pendekatan 4A dan SWOT untuk mengidentifikasi kondisi eksisting serta faktor strategis pengelolaan. Hasil penelitian menunjukkan bahwa kelemahan utama terletak pada aspek kelembagaan, partisipasi Subak, dan keterbatasan fasilitas pendukung. Posisi strategis destinasi berada pada strategi bertahan, sehingga diperlukan penguatan kelembagaan berbasis Subak, konservasi dan branding kearifan lokal, serta peningkatan fasilitas guna mendukung pengelolaan pariwisata budaya yang berkelanjutan.
Co-Authors I Gede Putra Nugraha Kadek Ananda Hary Krishna Ketut Listiani Komang Ngurah Suryantara Made Wahyuni Ni Made Ary Widiastini Ni Made Mas Yogiswari Nyoman Dini Andiani Trianasari