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All Journal Jurnal Master Pariwisata (JUMPA) International Journal of Glocal Tourism International Journal of Travel, Hospitality and Events Equivalent: Jurnal Ilmiah Sosial Teknik Jurnal Penelitian dan Pengabdian Masyarakat
Putu Yunita Wacana Sari
Politeknik Negeri Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Electrical & Electronics Engineering Environmental Science Industrial & Manufacturing Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Transportation Other

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Analisis Faktor Motivasi Kerja TKA (Tenaga Kerja Asing) pada Hotel Berbintang di Kecamatan Kuta Selatan Kabupaten Badung Bali Putu Yunita Wacana Sari; Agung Suryawan Wiranatha; I Putu Gde Sukaatmadja
JURNAL MASTER PARIWISATA Volume 07, Nomor 02, Januari 2021
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2021.v07.i02.p14

Abstract

The tourism sector in the southern part of Bali, especially in South Kuta District, Badung Regency, Bali has been significantly developed with the development of the star-rated hotels. The development of this star-rated hotels certainly opened working opportunities for the foreign labour. In accordance with the increasing number of those foreign labour therefore, this study was conducted with the aim of analysing the factors that motivate foreign labour to work at star-rated hotels in the South Kuta District, Badung Regency, Bali. The data collection techniques used were limited interviews, documentation and literature study. The population are all expatriates who work at star-rated hotels in South Kuta District, Badung Regency, Bali based on IMTA data from the Badung Regency Industry and Manpower Office for the 2017-2018 period, with a sample size of 100 respondents selected by quota sampling. The instrument in the form of a questionnaire was used to obtain respondent data. The data analysis technique used in this research is factor analysis. The result of this study showed that the twenty variables of this study were classified into 4 (four) factors, namely: Compensational Factor (Payment and Status), Interpersonal Relationship Factor (Interpersonal Relations), Work Factor (Work Itself), and Development Factor (Personal Development). These four factors were the motivation factors for foreign labour to work at star- rated hotel in South Kuta District, Badung Regency, Bali. Keywords: Foreign Labour, Working Motivation, Factor Analysis
Stakeholder Involvement in Implementing CHSE-Based Health Protocol in Penglipuran Tourism Village Putu Yunita Wacana Sari; Komang Again Pretty Teja Sari; Ni Wayan Wahyu Astuti
International Journal of Glocal Tourism Vol. 4 No. 1 (2023): International Journal of Glocal Tourism - March 2023
Publisher : Yayasan Sinergi Widya Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Purpose: This study aims to identify the implementation and analyze the extent of stakeholder involvement in the implementation of the CHSE-based health protocol in Penglipuran Tourism Village, Bangli Regency, Bali, Indonesia. Research methods: Data collection methods were in-depth interviews, observation, and documentation. The technique for determining informants used a purposive sampling technique with qualitative data analysis techniques. Findings: CHSE-based health protocol in Penglipuran Tourism Village was implemented based on a guidebook from the government where, the implementation of the CHSE was divided into several zones which were considered crucial because there was direct contact with tourism actors, namely, homestay zones/tourist cottages, home zones dining, souvenir shop zones, and cultural zones that have been implemented properly by tourism entrepreneurs and tourists so that they are CHSE certified. Stakeholders involved in implementing CHSE are divided into three, namely: Primary Stakeholders (Tourism Managers) act as Coordinators and Facilitators, then (Tourism Entrepreneurs and Local Communities) as Implementers; Key Stakeholders (Kelian Adat/ Head of the area) act as Policy Creator, Coordinator and Accelerator; Secondary Stakeholders (Tourism and Culture Office) play a passive role as Facilitators. Implication: This research is expected to be a consideration for tourism entrepreneurs to work together with the government and the community to participate in implementing CHSE-based health protocols, as well as provide information regarding the involvement of tourism entrepreneurs who are able to have a positive influence on the progress of Penglipuran Tourism Village in carrying out tourism activities in pandemic period.
The Contribution of Online and Offline Travel Agent Reservations to Increase Room Occupancy at The Westin Resort Nusa Dua, Bali Ni Luh Ayu Feby Handayani; I Ketut Sutama; Ni Putu Wiwiek Ary Susyarini; Putu Yunita Wacana Sari; I Made Sudiarta
International Journal of Travel, Hospitality and Events Vol. 2 No. 3 (2023): 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.v2i3.303

Abstract

Purpose: This research focuses on the contribution of room reservations and occupancy. The problem under investigation is to compare the contributions of online and offline travel agents to room occupancy. This study aimed to determine the magnitude and comparison of the gift of online and offline travel agents to room occupancy at The Westin Resort Nusa Dua, Bali. Research methods: Data were collected using observation, documentation, and a literature study with a quantitative and qualitative descriptive approach. Results and discussion: The results of this study indicate that in 2018 online travel agents contributed 36,88% and offline travel agents contributed 23.74% of the total room occupancy for a year, 78.95%; in 2019, online travel agents contributed 38.55%, and offline travel agents contributed 24.69% of the total room occupancy for a year 84.39%, and in 2020 online travel agents contributed 34.04% and offline travel agents contributed 23.34% of the total room occupancy for a year 19.25%. Implication: Based on that, it shows that reservations through online travel agents have a more significant contribution than offline travel agents. Online and offline Travel Agents with the most dominant assistance were Citrip, with a 9% donation, and Kliknbook and Mandira, contributing 3%. During the COVID-19 pandemic, the gift of online and offline travel agents decreased significantly due to many cancellations.   Keywords: reservation, online travel agent, offline travel agent, room occupancy.
Brand Awareness and Market Development by Synergizing Customer Loyalty and CSR at Novotel Bali Benoa I Gusti Ayu Nurtirtawaty; Ni Made Ernawati; I Gede Mudana; Putu Yunita Wacana Sari
International Journal of Travel, Hospitality and Events Vol. 3 No. 1 (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.v3i1.361

Abstract

Purpose: This study intends to ascertain how much the Novotel Bali Benoa's brand awareness and market development are impacted by the synergy between its CSR and customer loyalty programs, as well as how the organization may best utilize these initiatives to maximize their impact. Research methods: The research methodology uses questionnaires and surveys to gather information from a number of respondents, including staff members and guests of hotels. Questionnaires, interviews, observations, document analyses, and focus group discussions are used to gather its data. Utilizing descriptive analysis, Smart PLS, and validity and reliability testing, quantitative analysis approaches are used to the data. Results and discussion: The study's primary conclusions show that Novotel Bali Benoa's brand awareness and market development are significantly boosted by the synergy between the customer loyalty program and CSR, which is founded on human- and nature-based principles and is implemented through digital marketing media. Customer loyalty may be generated by an efficient loyalty program, and consumers' perceptions of a brand are positively impacted by human-based and natural CSR. Implication: By optimizing digital marketing channels, bolstering brand recognition in the face of competition, enabling quick market expansion, and cultivating conscientious and encouraging new consumer loyalty, these two strategies work in concert to accomplish sustainable tourism.   Keywords: Brand awareness, customer loyalty, CSR.
Inovasi Pengembangan  dan Peningkatan Nilai Tambah  Buah  Salak sebagai Produk  Eksport pada  KWT Agro Abian Salak di Desa Sibetan Karangasem Ida Ayu Elistywati; Made Satria Pramanda Putra; Ni Wayan Merry Nirmala Yani; Putu Yunita Wacana Sari
Jurnal Penelitian dan Pengabdian Masyarakat Vol. 4 No. 2 (2026): May 2026
Publisher : Yayasan Pondok Pesantren Sunan Bonang Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61231/jahz6196

Abstract

This community service program aims to improve the welfare of rural communities through the development of local economic potential, focusing on innovation and increasing the added value of salak (snake fruit) as an export product. The method used was descriptive qualitative, derived from interviews and training. Secondary sources were obtained from scientific journals, books, and relevant documents, which were then described. The results of this community service program demonstrate an improvement in the quality of the snake date product. The processing of the salak dates involves several stages, and after additional fermentation and oven drying, the water content is reduced from 39.5 to 18.8. This low water content allows the salak dates product to be consumed longer and meets the 1996 Indonesian National Standard (SNI) limit of 35% for wet food products
Menu Engineering for Competitive Advantage: Optimizing Sales Performance in Star-Rated Hotels in Bali Made Suardani; Putu Yunita Wacana Sari; I Gede Sudarta; I Nyoman Meirejeki; I Wayan Basi Arjana
Equivalent: Jurnal Ilmiah Sosial Teknik Vol. 8 No. 3 (2026): Equivalent: Jurnal Ilmiah Sosial Teknik
Publisher : Politeknik Siber Cerdika Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59261/jequi.v8i3.395

Abstract

Background: While F&B outlets are recognized as critical revenue drivers, menu management has often been treated as an operational function rather than a strategic capability. Building on the Resource-Based View (RBV), the Service-Profit Chain (SPC), and Integrated Marketing Communication (IMC), this study reframes menus as dynamic revenue systems that integrate analytics, customer voice, and design interventions. Objective: This study examines the strategic roles of menu engineering, customer-driven menu analysis (CDMA), and food and beverage (F&B) revenue management in enhancing sales performance and competitive advantage among star-rated hotels in Bali. Methods: Using purposive sampling, survey data were collected from 90 F&B managers, executive chefs, and operational supervisors across four- and five-star hotels in Ubud, Sanur, and Jimbaran. Reliability and validity tests confirmed the robustness of the measurement instruments, and multiple regression analysis was employed to test the hypothesized relationships. Results: The findings indicate that menu engineering significantly improves sales performance (β = 0.612, p < 0.001, R² = 0.374). Customer-driven menu analysis (CDMA) enhances competitive advantage through guest-driven menu design (β = 0.547, p < 0.001, R² = 0.312), while F&B revenue management practices including pricing strategies, bundling, and provenance storytelling further strengthen financial performance (β = 0.593, p < 0.001, R² = 0.352). Conclusion: The results highlight menu management as a low-capex, high-impact strategic lever for achieving competitive differentiation. Segment-specific insights reveal that Ubud’s wellness market favors sustainable menus, Sanur’s family segment responds positively to bundled offerings, and Jimbaran’s luxury market prioritizes provenance-driven seafood selections.
Co-Authors Anak Agung Putu Agung Suryawan Wiranatha I Gede Mudana I Gede Sudarta I Gusti Ayu Nurtirtawaty I Ketut Sutama I Made Sudiarta I Nyoman Meirejeki I Putu Gde Sukaatmadja I Wayan Basi Arjana Ida Ayu Elistywati Komang Again Pretty Teja Sari Made Satria Pramanda Putra Made Suardani Ni Luh Ayu Feby Handayani Ni Made Ernawati, Ni Made Ni Putu Wiwiek Ary Susyarini Ni Wayan Merry Nirmala Yani Ni Wayan Wahyu Astuti