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All Journal HUMANIS Jurnal Manajemen Pelayanan Hotel Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Gastronomi Indonesia BJHTCR Jurnal Mosaik Hospitaliti Jurnal Ilmiah Pariwisata Jurnal Daya Tarik Wisata
Wulandari, Pande Putu
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Cooking Experience di Ubud: Keterlibatan Masyarakat Dalam Pariwisata Gastronomi Wulandari, Pande Putu; Tirtawati, Ni Made; Dwi Candra Anggara, I Gusti Made
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1402

Abstract

Cooking experience, which is full of interactive and inclusive cultural activities between locals (host) and tourists (guest), is one of the gastronomic tourism activities in Ubud. Four key informants, namely cooking experience owners in the Ubud area and beyond, were involved in this research through interviews and observations. Desk research was also carried out to display comprehensive data. Through a qualitative descriptive approach, this article concludes that the existence of cooking experiences with various unique features ranging from the concept of cooking at home to "farm to table" shows a form of community involvement as innovators and contributors in cultural preservation. In other words, the community helps provide authentic experiences and build bonds with tourists through educational activities and cultural exchanges, as well as strengthening Ubud as a world-class gastronomic destination.
Narasi Digital: Representasi Bali dalam Komunitas Pariwisata Virtual Bestari, Ni Made Prasiwi; Shantika, Budi; Wulandari, Pande Putu
Humanis Vol 28 No 4 (2024)
Publisher : Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JH.2024.v28.i04.p04

Abstract

The digital narratives within virtual tourist communities on Bali highlight the island’s rich cultural heritage through diverse themes and discussions. Platforms like TripAdvisor, Facebook, and Reddit play a significant role in shaping perceptions, providing a space where travelers share experiences and insights. Key themes include romanticized portrayals, spirituality, cultural exchange, and ethical considerations, collectively shaping a nuanced digital portrayal of Bali. This analysis was carried out using qualitative methods to explore these narratives and uncover underlying motivations, sentiments, and cultural insights shared within the communities. Ultimately, these discussions encourage responsible tourism and promote Bali’s unique cultural values on a global scale. The significance of this research lies in demonstrating how digital spaces can foster meaningful connections between global audiences and local cultures. By promoting environmental and cultural awareness, these virtual communities help preserve Bali’s identity and heritage in the face of increasing mass tourism.
Strategic Approaches for Elevating Room Service Quality at Hotel Asa Larantuka, East Flores Regency Roncally, Fatima Maria Deinse; Susila, I Made Gede Darma; Wulandari, Pande Putu
Bali Journal of Hospitality, Tourism and Culture Research Vol. 2 No. 1 (2024): Innovative Strategies for Sustainable Tourism and Hospitality Growth @ Bali Jou
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.14602789

Abstract

Room service quality improvement strategy is one of the strategies applied by a hotel to increase the number of guests. The purpose of this research is to find out the quality of room service that has been done and the right strategy used to improve the quality of room service at Hotel Asa Larantuka. This research uses a descriptive qualitative approach with observation, interview and documentation techniques. The quality of room service at Hotel Asa Larantuka can be known through interviews with parties such as: hotel employees, guests and government. Interview indicators with reference to the five dimensions of service quality. The results of this study obtained the strategy used to improve the quality of room service is SWOT matrix analysis, among others: 1) Strategy (SO), which is a strategy carried out by the hotel by maintaining all facilities and maintaining the cleanliness of the hotel and providing a good appearance of the employees, 2) Strategy (WO), by improving employee skills in service 3) Strategy (ST) is a strategy to respond quickly to guest complaints and 4) Strategy (WT) is a strategy by always communicating with guests. Suggestions for managers are to maximise the quality of services that have been carried out and improve the shortcomings that are owned in accordance with the strategies that have been prepared. This is expected to improve the quality of service provided and provide satisfaction to tourists who stay overnight so that they make return visits in the future.
Marketing Analysis of MORINA VILLA AND RESTAURANT in Waingapu East Sumba Susila, I Made Gede Darma; Anggara, I Gusti Made Dwi Candra; Wulandari, Pande Putu; Swandewi, Ni Kadek; Sumadi, I Gede
Jurnal Manajemen Pelayanan Hotel Vol 8 No 2 (2024): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.080219

Abstract

The development of tourism in East Sumba is getting more rapid, shown by the emergence of new tourist attractions in the area. This has led to the development of several tourism business services to support the sustainability of tourism in the area by showing the development of accommodation services in Waingapu City. Morinda Villa and Resto is one of the accommodations that offers beautiful hill views. The purpose of this study is to find out the 4P marketing that has been carried out, and analyze what is needed by managers for the sustainability of tourist accommodation in Morinda Villa and Resto. The data collection technique in this study uses observation, interviews and literature studies. Then it was analyzed using a qualitative descriptive approach from data collection, data reduction to data analysis. The results of the study show that the products owned by this accommodation are diverse. In terms of location, road access to the location still needs to be improved to make it easier for tourists to reach this accommodation. In addition, in terms of price, the price given is in accordance with the experience obtained by tourists who stay. Furthermore, in terms of promotion, this activity has been carried out online and offline to prospective visitors. The next research suggestion is to create the right marketing strategy to be implemented in Morinda Villa and Resto. This is because this accommodation has its own uniqueness for tourists to choose as a place to stay, but the obstacles they have also need to be fixed to maintain the sustainability of tourists who stay.
Development Of The Potential Of Perancak Beach As An Ecotourism-Based Tourism Destination In Jembrana Dwi Candra Anggara, I Gusti Made; Wulandari, Pande Putu; Darma Susila, I Made Gede
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 1 (2024): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v7i1.190

Abstract

Perancak Beach is a tourist attraction located in Perancak Village, Jembrana Regency, which has been designated as a tourist attraction in Jembrana Regency. One of the main attractions at this tourist attraction tends to be nature tourism and education regarding turtle conservation. This research identifies the conservation-based potential development of Perancak Beach in Jembrana Regency. This research aims to identify existing potential and obtain strategy recommendations in efforts to develop conservation-based tourism potential at Perancak Beach, Jembrana Regency. This research uses a descriptive approach with qualitative data types. The data collection techniques used were observation, interviews, and literature study. The data analysis technique used is descriptive analysis. The research results show that the tourism potential of Perancak Beach is supported by 4 adequate destination components and a conservation-based destination development strategy using the concept of ecotourism (environmental planning and management, increasing environmental awareness and protection, and institutional regulations).
Cooking Experience di Ubud: Keterlibatan Masyarakat Dalam Pariwisata Gastronomi Wulandari, Pande Putu; Tirtawati, Ni Made; Dwi Candra Anggara, I Gusti Made
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1402

Abstract

Cooking experience, which is full of interactive and inclusive cultural activities between locals (host) and tourists (guest), is one of the gastronomic tourism activities in Ubud. Four key informants, namely cooking experience owners in the Ubud area and beyond, were involved in this research through interviews and observations. Desk research was also carried out to display comprehensive data. Through a qualitative descriptive approach, this article concludes that the existence of cooking experiences with various unique features ranging from the concept of cooking at home to "farm to table" shows a form of community involvement as innovators and contributors in cultural preservation. In other words, the community helps provide authentic experiences and build bonds with tourists through educational activities and cultural exchanges, as well as strengthening Ubud as a world-class gastronomic destination.
Studi Empiris: Hubungan Antara Gaya Kepemimpinan dan Fasilitas Kerja Terhadap Kinerja Karyawan Departemen Kitchen di The Stones Hotel Legian Bali Sudiyani, Gusti Ayu Fera Dewi; Sutapa, I Ketut; Wulandari, Pande Putu
Jurnal Mosaik Hospitaliti Vol. 6 No. 2 (2024): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2024.6220

Abstract

This study aims to determine the effect of leadership style and work facilities on employee performance at The Stones Hotel Legian Bali. The data collection techniques used are observation, questionnaires, and interviews. The population used was kitchen department employees at The Stones Hotel Legian Bali, with a sample of 63 respondents. Based on the results of the study, it was found that leadership style has a positive and significant effect on employee performance, work facilities have a positive and significant effect on employee performance, leadership style and work facilities have an influence of 53.3% on employee performance, and work facilities variables have a more dominant influence on employee performance. Therefore, the executive chef in the kitchen department of The Stones Hotel Legian Bali is advised to be wiser in leading his subordinates, so that the work situation can be conducive. The kitchen department at The Stones Hotel Legian Bali is also expected to provide inadequate work facilities, update facilities that are no longer suitable for use, and increase the number of incentives given to employees.
Prosedur Penanganan Keluhan Tamu Pada Departemen Front Office di Frii Bali Echo Beach Hotel Canggu Kurnia, Teodosia Ika; Wulandari, Pande Putu; Wijaya, I Gusti Agung Rendra
Jurnal Daya Tarik Wisata Vol. 6 No. 1 (2024): Jurnal Daya Tarik Wisata
Publisher : Fakultas Bisnis dan Pariwisata

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

Abstract

Prosedur penanganan keluhan tamu sangat penting untuk ditingkatkatkan karena mampu menciptakan kualitas pelayanan serta hubungan kerja sama yang baik kepada tamu. Penelitian ini merupakan penelitian kualitatif dengan analisis deskriptif. Tujuan dari penelitian ini untuk mengetahui prosedur penanganan keluhan tamu pada departemen front office di Frii Bali Echo Beach Hotel Canggu. Data yang diperoleh merupakan data primer yang didapat dari hasil wawancara kepada Front Office Manager. Hasil penelitian menunjukan bahwa prosedur penanganan keluhan tamu yang dilakukan oleh karyawan kantor depan di hotel Frii Bali Echo Beach Hotel Canggu menggunakan metode HEAT yaitu Hear them out, Empathize, Apologize, dan Take action and follow through. Metode HEAT sebagai prosedur penanganan keluhan sudah berjalan dengan baik.
Strategi Pengembangan Air Terjun Taman Beji Griya Gede Manuaba Sebagai Daya Tarik Wisata Religi Di Desa Punggul Kecamatan Abiansemal Dewi, Luh Ayu Santika Kurnia; Wulandari, Pande Putu
Jurnal Daya Tarik Wisata Vol. 5 No. 1 (2023): Jurnal Daya Tarik Wisata
Publisher : Fakultas Bisnis dan Pariwisata

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Abstract

Penelitian ini dilakukan di Air Terjun Taman Beji Griya Gede Manuaba yang berlokasi di Desa Punggul. Kecamatan Abiansemal, Kabupaten Badung, Provinsi Bali. Di daya tarik ini, terdapat air terjun, sembilan mata air suci dan berbagai bentuk patung yang unik, satu di antaranya patung ular raksasa. Air Terjun Taman Beji Griya Gede Manuaba juga merupakan lokasi untuk melakukan prosesi melukat, yakni upacara pembersihan pikiran dan jiwa secara spiritual dalam diri manusia. Penelitian yang dianalisis melalui teknik deskriptif kualitatif ini bertujuan untuk menganalisis potensi wisata yang dimiliki oleh Air Terjun Taman Beji Griya Gede Manuaba dan menentukan strategi pengembangannya sebagai daya tarik wisata religi. Pengumpulan data dilakukan melalui teknik observasi, wawancara dan studi dokumentasi yang menghasilkan sejumlah strategi pengembangan, di antaranya mengemas paket wisata yang dikombinasikan dengan storynomic tourism dan daya tarik wisata lain; meningkatkan popularitas melalui media sosial; membangun kerjasama dengan pemerintah desa, daerah dan agen perjalanan, mengembangkan fasilitas yang dibutuhkan dan mempertahakan keaslian alam serta budaya.
Pengaruh Ulasan Online dan Kualitas Pelayanan Terhadap Keputusan Tamu Menginap di Ziva A Residence Seminyak Kuta Bali Danuarta, I Wayan Deny; Wisnawa, I Made Bayu; Wulandari, Pande Putu
Jurnal Daya Tarik Wisata Vol. 5 No. 2 (2023): Jurnal Daya Tarik Wisata
Publisher : Fakultas Bisnis dan Pariwisata

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Abstract

Penelitian ini bertujuan untuk menganalisis dan membuktikan pengaruh online review (X1) dan kualitas pelayanan (X2) terhadap keputusan tamu menginap (Y) di Ziva A Residence Seminyak. Penelitian ini menggunakan metode kuantitatif. Teknik penentuan sampel yang digunakan adalah teknik purposive sampling. Jumlah responden yang digunakan sebanyak 85 orang. Teknik analisis regresi linier berganda yang diaplikasikan pada penelitian ini diolah menggunakan software SPSS versi 22. Persamaan regresi yang diperoleh adalah: Y= 5,501 + 0,433X1 + 0,309X2. Hasil penelitian ini menunjukkan bahwa, pertama, online review (X1) berpengaruh positif terhadap keputusan tamu menginap (Y) di Ziva A Residence Seminyak. Kedua, kualitas pelayanan (X2) berpengaruh positif terhadap keputusan tamu menginap (Y) di Ziva A Residence Seminyak. Ketiga, data yang digunakan membuktikan ulasan online (X1) dan kualitas pelayanan (X2) secara bersama-sama berpengaruh positif dan signifikan terhadap keputusan tamu menginap (Y) di Ziva A Residence Seminyak. Keempat, variabel yang mempunyai pengaruh dominan adalah variabel ulasan online (X1) karena nilai variabel kualitas pelayanan (X2) lebih rendah dibandingkan dengan ulasan online (X1).
Co-Authors Bestari, Ni Made Prasiwi Danuarta, I Wayan Deny Dewi, Luh Ayu Santika Kurnia Dwi Candra Anggara, I Gusti Made I Gusti Made Dwi Candra Anggara I Ketut Sutapa I Made Bayu Wisnawa I Made Gede Darma Susila Kurnia, Teodosia Ika Mau, Yufrina Ni Made Tirtawati Roncally, Fatima Maria Deinse Shantika, Budi Sudiyani, Gusti Ayu Fera Dewi Sumadi, I Gede Swandewi, Ni Kadek Widyaningsih, Ni Putu Putri Wijaya, I Gusti Agung Rendra Yuni, Luh Ketut Herindiyah Kartika