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p-Index From 2020 - 2025
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All Journal International Journal of Travel, Hospitality and Events
I Ketut Suja
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Decision Sciences, Operations Research & Management Education Social Sciences Transportation Other

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Marketing Mix to Increase Sales of Wedding Package Resort Buyout at Alila Villas Uluwatu Ida Ayu Dwi Gangga Laraswati; I Ketut Sutama; I Ketut Suarja; Made Sudiarta; I Ketut Suja
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.v3i1.352

Abstract

Purpose: The purpose of this research is to determine strengths, weaknesses, opportunities and threats of an effort to increase sales of wedding package resort buyout, to find out marketing mix strategy that should be used by Sales & Marketing Department to increase sales of wedding package resort buyout. Research methods: Data collection methods that used were participation observation, interview, documentation, and questionnaire. The analysis technique that used are qualitative descriptive analysis, quantitative descriptive analysis, Internal Factor Analysis Summary (IFAS) matrix, External Factor Analysis Summary (EFAS) matrix, Internal-External (IE) matrix, and SWOT analysis. Results and discussion: The result of the research show that there are internal and external factors that influence the increase in upselling which carried out by Sales & Marketing Department at Alila Villas Uluwatu. Based on SWOT analysis score of IFAS was 2.88 and score EFAS was 2.86 that made the position of Alila Villas Uluwatu in current condition in cell 5, named the strategy of concentration through horizontal integration or stability (no change in profit). It means that this company is in a moderate attractive industry, the strategy that used has the goal relatively more defensive, namely to avoid losing sales and losing profits. Based on the SWOT analysis, alternative strategies that can be used to increase the sales of wedding package resort buyout is obtained by finding new markets, adding wedding inclusion on the wedding package, improving the payment regulation, making new building for attendees and equipment store, and making competitor list that shows if hotel is competed to the competitors. Implication: The advice given to the management of Alila Villas Uluwatu is to add new markets that are potential guests who hold wedding resort buyout such as India and Singapore, add more inclusions to the wedding package in order to make the guests interested, and improve the payment regulations to make the wedding operational runs better.   Keywords: Marketing mix, IFAS matrix, EFAS matrix.
Evaluating The Implementation of The Newa Concept To Sustain Hotel Occupancy at Sanctoo Suites & Villas I Putu Subali Adi Putra; Ni Made Ernawati; I Gede Mudana; I Ketut Suparta; I Ketut Suja
International Journal of Travel, Hospitality and Events Vol. 3 No. 3 (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.v3i3.425

Abstract

Purpose: This research examines implementing the NEWA concept to maintain occupancy at Sanctoo Suites & Villas. The hotel industry faces significant challenges sustaining occupancy levels due to fluctuating demand and intense competition, exacerbated by the COVID-19 pandemic. The research originates from the need to enhance occupancy rates, which are critical for the hotel's success. It addresses the problem of fluctuating occupancy rates and aims to develop effective improvement strategies. Research methods: This mixed-method research employs a qualitative approach supplemented by quantitative methods and the Servqual model, conducted over six months. Data collection methods include interviews, surveys, observations, document studies, and Focus Group Discussions (FGDs) involving executive management and hotel staff. Results and discussion: The research highlights a unique marketing concept aimed at delivering new extraordinary experiences while maintaining guest satisfaction. It underscores the importance of a comprehensive approach integrating high-quality service and innovative offerings to meet diverse guest needs. This strategy enhances the hotel’s market competitiveness and ensures long-term success. Key components of the implementation include personalized guest experiences, an efficient booking system, and a proactive marketing strategy emphasizing the NEWA (Nature et al. & Adventure) concept. Implication: The findings demonstrate that implementing NEWA can significantly benefit hotel occupancy, providing valuable insights for industry practitioners.
Cleanliness, Health, Safety, and Environment Sustainability (CHSE) Implementation in Housekeeping Department Ni Kadek Anik Evryastuti; I Gusti Agung Mas Krisna Komala Sari; I Ketut Suarja; I Ketut Suja; Ni Made Sudarmini
International Journal of Travel, Hospitality and Events Vol. 1 No. 1 (2022): 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.v1i1.6

Abstract

ABSTRACT Purpose: This study was conducted to determine the application of SOP (standard operating procedures) in the Housekeeping Department before the Covid-19 pandemic and after being certified CHSE (cleanliness, health, safety, and environmental sustainability at the Renaissance Bali Uluwatu Resort & Spa Hotel, Bali, Indonesia. Research methods: The study uses a qualitative descriptive method using narrative analysis of data sources. The interviews and the informants are addressed were executive housekeepers, housekeeping supervisors, and housekeeping staff at the Renaissance Bali Uluwatu Resort & Spa Hotel. Results and discussion: There was a significant difference between the application of SOP in the Housekeeping Department (room attendant, public area attendant, and laundry station) before the covid-19 pandemic and after being certified CHSE at the Renaissance Bali Uluwatu Resort & Spa Hotel. Implication: There are significant differences in the application of SOP at the Renaissance Bali Uluwatu Resort & Spa Hotel after being certified CHSE in the room. Keywords: standard operating procedures, CHSE, housekeeping department.
Implementation of Standard Operating Procedures of Food and Beverage Service at Infinity8 Bali Hotel Ni Putu Sri Devi Wahyuniati; I Gusti Agung Bagus Mataram; Ni Luh Eka Armoni; I Ketut Suja
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (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.v2i1.235

Abstract

Purpose:  This study aims to determine the implementation of standard operating procedures applied by food and beverage service employees and the managements to improve food and beverage service. Research methods:  This study uses a qualitative descriptive analysis technique, which systematically describes the data obtained during the study starting from interviews, observations, questionnaires, literature studies, and quantitative descriptive analysis using a 5-level Likert scale. Data were obtained by distributing questionnaires on the implementation of standard operating procedure of food and beverage service to 9 respondents in the food and beverage service department. Results and discussion:  From 13 standard operating procedures there are 11 standard operating procedures that have been implemented optimally, and 2 of standard operating procedures which is not maximum implementated yet such as selling by recommendation with a value of 3.81 and serving food and beverage with a value 4.19, as well as several points in standard operating procedures for  seat the guest and menu presentation with a value of below 4.11. Implication:  Conducting training, improving and maintaining the application of standard operating procedures, improving supervision and communication, and conducting evaluations to improve the services provided to guests need to do better.   Keywords:  implementation, standard operating procedures, food and beverage service.
Co-Authors I Gede Mudana I Gusti Agung Bagus Mataram I Gusti Agung Mas Krisna Komala Sari I Ketut Suarja I Ketut Suparta I Ketut Sutama I Putu Subali Adi Putra Ida Ayu Dwi Gangga Laraswati Made Sudiarta Ni Kadek Anik Evryastuti Ni Luh Eka Armoni Ni Made Ernawati, Ni Made Ni Made Sudarmini Ni Putu Sri Devi Wahyuniati