Article Per Year (5 Year)
p-Index From 2020 - 2025
0.61
P-Index
This Author published in this journals
All Journal Jurnal Manajemen Perhotelan dan Pariwisata
Andayani, Ni Luh Henny
Unknown Affiliation
Economics, Econometrics & Finance Education Social Sciences

Published : 3 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 3 Documents
Search

 1 
STRATEGI PEMASARAN PADA FOOD AND BEVERAGE SERVICE DEPARTMENT HOTEL BANYUALIT SPA ‘N RESORT DALAM MENINGKATKAN PENJUALAN Dewi, Kadek Indri Restika; Andayani, Ni Luh Henny
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 7 No. 2 (2024)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v7i2.80426

Abstract

Penelitian ini merupakan penelitian deskriptif kualitatif yang bertujuan untuk menganalisa strategi pemasaran pada lingkup food and beverage service department di Hotel Banyualit Spa ‘n Resort dengan tujuan sebagai strategi dalam meningkatkan penjualan yang dibutuhkan karyawan food and beverage service di Hotel Banyualit Spa ‘n Resort, yang nantinya mengarah pada terbentuknya kinerja yang optimal dalam melaksanakan pekerjaan mereka di operasional. Penelitian ini dilakukan di Hotel Banyualit Spa ‘n Resort selama tiga bulan dengan metode pengambilan data yaitu wawancara, observasi, dokumentasi, dan studi kepustakaan. Responden yang digunakan dalam proses wawancara adalah executive food and beverage, staff food and beverage, serta beberapa trainee di food and beverage service department. Hasil penelitian ini menunjukkan bahwa strategi pemasaran yang dibutuhkan dalam lingkup food and beverage service department di Hotel Banyualit Spa ‘n Resort antara lain adalah promosi produk, peningkatan kualitas layanan, penawaran paket khusus, dan pengembangan menu yang inovatif.
ANALISIS PENANGANAN KELUHAN TAMU DI EXPRESS RESTAURANT HOTEL HOLIDAY INN RESORT BARUNA BALI Saputra, Kadek Dani Yoga; Andayani, Ni Luh Henny
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 2 (2025): Jurnal Manajemen Perhotelan dan Pariwisata
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i2.99606

Abstract

This study aims to analyze guest complaint handling at Express Restaurant, Holiday Inn Resort Baruna Bali, using a descriptive qualitative approach. Data were collected through observation, in-depth interviews, and documentation involving staff, trainees, daily workers, and restaurant managers. The results show that the most common complaints are attitudinal complaints and service-related complaints, such as unfriendly staff behavior, delayed food service, and incorrect orders. Key obstacles include lack of specific training, high workload during breakfast hours, and limited communication skills with foreign guests. Management addresses these issues through strategies based on the five SERVQUAL dimensions, including communication training, SOP enforcement, mobile manager presence, and fostering empathy. Responsive and structured complaint handling has proven to enhance guest satisfaction and loyalty. The findings are expected to serve as a reference for improving restaurant service quality through a humanistic and systematic approach.
KUALITAS PELAYANAN DALAM MENINGKATKAN KEPUASAN TAMU DI CLUB LOUNGE PADMA RESORT LEGIAN, BALI Marthasaputra, Nova Bagus; Andayani, Ni Luh Henny; Parma, I Putu Gede
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 2 (2025): Jurnal Manajemen Perhotelan dan Pariwisata
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i2.100517

Abstract

This study aims to describe the quality of service in improving guest satisfaction at Club Lounge Padma Resort Legian using qualitative methods. The discussion of the study leads to an explanation related to important factors in the service provided in improving the quality of service and guest satisfaction and what efforts need to be made to maintain the quality of service and guest satisfaction. The data collection methods used in this study were interviews, observations, and documentation. Interviews were conducted with staff, and using guest comment data. the results of this study indicate that by implementing important elements of service quality in accordance with the established SOP but there are still reviews of services and facilities that are considered lacking according to guests, further efforts that need to be made are to provide routine training to improve communication, friendliness and technical skills and plan routine evaluation briefing strategies and add facilities and improve the quality of food and beverages. Friendliness, politeness, responsiveness to guest needs, providing guarantees to guests, and staff reliability are important factors in service quality.
Co-Authors Dewi, Kadek Indri Restika I Putu Gede Parma Marthasaputra, Nova Bagus Saputra, Kadek Dani Yoga