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All Journal Jurnal IPTA Jurnal Manajemen Pelayanan Hotel JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Harmony Hospitality
Karina Putri, Ida Ayu
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Arts Humanities Decision Sciences, Operations Research & Management Education Languange, Linguistic, Communication & Media Social Sciences Other

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PERANCANGAN MODEL WISATA EDUKASI DI SUBAK TEBA MAJALANGU, DESA KESIMAN KERTALANGU KOTA DENPASAR Suryaningsih, Ida Ayu Anggreni; Shintya Nita Kristiana Putri, Komang; Karina Putri, Ida Ayu
Jurnal IPTA Vol 11 No 2 (2023): Jurnal IPTA (December 2023)
Publisher : Department of Tour and Travel Studies, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/IPTA.2023.v11.i02.p04

Abstract

Subak Teba Majalangu is an educational tourist destination located in the village of Kesiman Kertalangu Village, Denpasar City. This place offers nature-based educational tourism activities with Balinese history and culture as its main attraction. This research aims to design an educational tourism concept for Subak Teba Majalangu. Type of This research is descriptive with a qualitative approach. Data collection was carried out through observation, interviews, and document studies. The design of the educational tourism model in the research consists of tutorial and exploration learning methods. The purpose of tutorial learning is to provide basic knowledge about various things found in Subak Teba Majalangu. Majalangu. Exploration learning aims to increase the visitors' knowledge and understanding by directly seeing the object of learning.
Contribution of Penglipuran Village Festival as A Form of Development of Contemporary Tourism Products in Penglipuran Bangli Village, Bali Kristina Putri, Komang Shintiya Nita; Karina Putri, Ida Ayu; Tiana Raditya, I Putu; Pramana Putra, Putu Guntur
Jurnal Manajemen Pelayanan Hotel Vol 6 No 2 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060224

Abstract

Penglipuran Village Festival is one of the festivals located in Penglipuran Tourism Village, Bangli Regency, Bali. This festival has been running for 9 years. Through this festival a fhas been provided local community forum in order to innovate the products offered from this village, besides that through the existence of this contemporary festival it can also help to promote the Penglipuran Tourism Village. This research used a qualitative approach with data collection methods through literature studies, observations, interviews and documentation. The Penglipuran Village Festival has a space for supporting preservation of the traditions and culture that have been attached to the Penglipuran Tourism Village. In addition, Penglipuran Village Festival also provides space to communicate and build relationships with the parties involved. And the last one, Penglipuran Village Festival, provides a space for young people to express themselves through their visions and creativies. Keywords: Village Festival Festival, Contributary, Contemporary, Penglipuran Village, Bangli.
IMPLEMENTASI PEMASARAN DIGITAL DALAM MEMPROMOSIKAN HEALTH AND WELLNESS TOURISM DI GDAS BALI HEALTH AND WELLNESS RESORT UBUD Kristiana Putri, Komang Shintiya Nita; Karina Putri, Ida Ayu; Suryaningsih, Ida Ayu Anggreni
Jurnal Manajemen Pelayanan Hotel Vol 6 No 1 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060113

Abstract

Kegiatan komunikasi pemasaran sudah mulai berkembang menjadi komunikasi pemasaran digital. Perkembangan industri pariwisata di Bali sudah mulai banyak mengembangkan konsep health and wellness torusim. Salah satu akomodasi yang menyediakan jenis produk dan faslitas tersebut adalah Gdas Bali Health and Wellness Resort Ubud, yang terletak kawasan Ubud Gianyar dengan didukung oleh kondisi alam yang baik dalam mendapatkan pelayanan health and wellness tersebut. Penelitian ini menggunakan metode kualitatif. Pengumpulan data menggunakan beberapa cara seperti wawancara, triangulasi, observasi dan dokumentasi. Hasil penelitian menunjukkan bahwa Gdas Bali Health and Wellness Resort Ubud telah mengimplementasikan beberapa kegiatan komunikasi pemasaran digital dengan baik sebagai salah satu upaya dalam mempromosikan seperti advertising yang bekerja sama melalui media pers lokal online, personal selling melalui produk yang ditawarkan situs website, direct marketing melalui komunikasi secara langsung sekaligus interaktif di media sosial akun pribadi perusahaan dan sales promotion memberikan informasi terkini mengenai promosi, branding perusahaan di media sosial dalam menjaga eksistensi. Kata kunci: Komunikasi Pemasaran, Digital, health and wellness
Penerapan Standard Operational Procedure Check-In dan Check-Out Tamu Individual Di Hotel Horison Ultima Seminyak Setia, Putu Setia Priyatna Putra; Sri Widyastuti, Ni Luh Putu; Karina Putri, Ida Ayu
HARMONY HOSPITALITY Vol. 10 No. 2 (2025): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2025.10264

Abstract

  This study aims to examine the implementation of Standard Operating Procedures (SOPs) in the check-in and check-out process for individual guests by receptionists at the Horison Ultima Hotel Seminyak. As a star-rated hotel, consistent implementation of standard operating procedures (SOP) is crucial to ensure service quality and create a positive guest experience. Receptionists play a crucial role as they are at the forefront of welcoming guests, confirming reservations, providing information regarding hotel facilities, and ensuring smooth administration during the check-in and check-out process. This study used a qualitative approach with observation and in-depth interviews with receptionists. The results showed that, in general, receptionists have implemented SOPs well, starting from verifying guest identity, filling out registration forms, to handling payments and deposit refunds. However, several obstacles were found such as lack of consistency in providing information to guests and delays in the check-out process during peak hours, as well as frequent errors during the check-in process such as delays in the check-in process which resulted in dissatisfaction of guests who wanted to stay and gave rise to negative comments that could make the hotel's image less good, therefore the receptionist must implement the established standard operating procedure (SOP) in order to ensure optimal service. Therefore, the receptionist must understand and always implement the established standard operating procedure in the hotel correctly, because the receptionist is the face of the hotel that guests see first when staying at the hotel, and provide a positive experience for guests who want to stay at the hotel.
Sous Chef Efforts to Improve Hot Kitchen Product Quality: Upaya Sous Chef dalam Meningkatkan Kualitas Produk Hot Kitchen Setiari, Ni Kadek Nanik; Sunata, I Made; Karina Putri, Ida Ayu
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5490

Abstract

Product quality is a critical determinant of restaurant competitiveness because it shapes guest satisfaction, repeat visits, and the reputation of food and beverage operations. This study analyzes the efforts of the sous chef to improve hot kitchen product quality at The Barn Restaurant Canggu Bali. The research used a qualitative descriptive approach with data collected through observation, interviews, documentation, and review of guest comments. The analysis focused on three aspects: the role of the sous chef in improving hot kitchen products, operational constraints affecting product quality, and corrective efforts implemented to overcome those constraints. The results show that the sous chef’s role is reflected in the supervision of raw material selection, control of cooking processes, coordination of hot kitchen personnel, and evaluation of the final product before service. The main constraints were inconsistent raw material quality, weak teamwork during peak operational hours, uneven cooking skills, and guest comments related to menu variety and taste consistency. Corrective efforts included stricter raw material checking, daily briefing, clearer work allocation, control of seasoning and cooking methods, informal staff coaching, improved hygiene and sanitation discipline, and staff appreciation. The study concludes that sous chef leadership is not only technical but also managerial because product quality depends on continuous coordination, standardization, staff development, and final product evaluation in daily kitchen operations.
Co-Authors Komang Shintiya Nita Kristiana Putri Kristina Putri, Komang Shintiya Nita Pramana Putra, Putu Guntur Setia, Putu Setia Priyatna Putra Setiari, Ni Kadek Nanik Shintya Nita Kristiana Putri, Komang Sri Widyastuti, Ni Luh Putu Sunata, I Made Suryaningsih, Ida Ayu Anggreni Tiana Raditya, I Putu