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All Journal Journal of Sustainable Tourism and Entrepreneurship Jurnal AbdiMas Nusa Mandiri Indonesian Journal of Tourism and Leisure Prosiding Konferensi Nasional PKM-CSR Home Journal : Hospitality and Gastronomy Research Journal Sadar Wisata: Jurnal Pariwisata
Nugraha, Putu Ari
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Arts Humanities Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Environmental Science Mathematics Nursing Physics Public Health Social Sciences Other

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Pengembangan Desa Wisata Lela Mase Melalui Perancangan Pengelolaan Pengunjung dan Penguatan Digitalisasi Herman, Herman; Rumba, Rumba; Sedana Putra, Anak Agung Ngurah; Nugraha, Putu Ari
Prosiding Konferensi Nasional Pengabdian Kepada Masyarakat dan Corporate Social Responsibility (PKM-CSR) Vol 6 (2023): INOVASI PERGURUAN TINGGI & PERAN DUNIA INDUSTRI DALAM PENGUATAN EKOSISTEM DIGITAL & EK
Publisher : Asosiasi Sinergi Pengabdi dan Pemberdaya Indonesia (ASPPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37695/pkmcsr.v6i0.1867

Abstract

Desa Wisata Lelamase merupakan destinasi yang sedang fokus dikembangkan oleh Pemerintah Kota Bima. Salah satu potensi yang dimiliki adalah atraksi wisata Gunung Pundu Nence. Desa Wisata Lelamase dengan atraksi wisata Gunung Pundu Nence perlu dikelola dengan baik khususnya yang terkait dengan tata kelola pengunjung yang dinilai masih kurang seperti belum jelasnya alur pengunjung, perilaku pengunjung yang tidak taat aturan dan belum optimalnya pemberlakuan tarif masuk. Konsep tata kelola yang ditawarkan dengan menggunakan dua pendekatan yaitu visitor management dan penguatan digitalisasi Tujuan dari pengabdian ini agar dapat memberikan kontribusi dalam peningkatan kualitas dan kemudahan dalam pengelolaan pengunjung mulai dari reservasi sampai pada saat meninggalkan kawasan Desa Wisata Lelamase. Metode pengabdian masyarakat ini dilakukan dengan metode Participatory Rural Appraisal (PAR) dengan beberapa tahapan kegiatan seperti observasi, melakukan focus group discussion dengan masyarakat dan pengelola, menyusun dan mendesain papan petunjuk arah beserta lokasi penempatannya, menyusun code of conduct sesuai dengan hasil musyawarah, melakukan pendakian untuk menentukan titik petunjuk arah serta membuat Barcode untuk reservasi digital. Hasil dari kegiatan pengabdian ini tersusunnya desain papan petunjuk arah, draft code of conduct, penentuan titik papan petunjuk arah dan Barcode untuk reservasi digital. Pada akhir kegiatan pihak pokdarwis Desa Wisata Lelamase dan juga dari pihak Dinas Pariwisata Kota Bima menyampaikan apresiasi kepada tim pengabdian atas sumbangsih yang telah diberikan dan berharap semoga hasil dari kegiatan ini bisa segera direalisasikan dan diimplementasikan. Keberlanjutan dari program pengabdian ini akan dilaksanakan setelah seminar hasil tahap pertama dan mendapat izin dari manajemen Politeknik Pariwisata Lombok dan juga Dinas Pariwisata Kota Bima sebagai mitra kerja.
Analisis Prediktif Berbasis AI Pada Inovasi Produk Kuliner di Industri Food And Beverage: Study Kasus Pada Sheraton Hotel Senggigi Dwi Martina, Claudia; Putra, Anak Agung Ngurah Sedana; Fahreza, Gilang; Nugraha, Putu Ari; Anggara, Bagas
Sadar Wisata: Jurnal Pariwisata Vol. 8 No. 1 (2025): Sadar Wisata: Jurnal Pariwisata
Publisher : Universitas Muhammadiyah Jember

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32528/sw.v8i1.3282

Abstract

Tujuan penelitian untuk menganalisis penerapan analisis prediktif berbasis AI dalam inovasi produk kuliner di Sheraton Hotel Senggigi, dan untuk nengidentifikasi faktor pendukung dan hambatan dalam penerapan teknologi AI pada inovasi kuliner. Penelitian ini mengadopsi pendekatan kualitatif deskriptif untuk memahami penerapan analisis prediktif berbasis kecerdasan buatan (AI) dalam inovasi produk kuliner di Sheraton Hotel Senggigi, Lombok. Dilaksanakan dari 10 Desember 2024 hingga 10 Maret 2025.Data dikumpulkan melalui wawancara mendalam, observasi partisipatif, dan dokumentasi, dengan informan utama termasuk chef eksekutif, manajer food and beverage, staf IT, dan pihak manajemen. Wawancara semi-terstruktur memberikan fleksibilitas untuk mengeksplorasi penggunaan teknologi dan tantangan dalam penerapan AI. Analisis data dilakukan dengan metode analisis tematik, yang mencakup reduksi data, penyajian data, dan penarikan kesimpulan. Adapun hasil pada penelitian bahwa penerapan kecerdasan buatan (AI) dalam inovasi kuliner di Sheraton Hotel Senggigi dapat secara signifikan meningkatkan daya saing dan efisiensi operasional. Keberhasilan implementasi bergantung pada faktor pendukung seperti akses data berkualitas, kemajuan teknologi, infrastruktur yang memadai, dan keahlian sumber daya manusia. Namun, tantangan seperti keterbatasan finansial, masalah privasi, resistensi terhadap perubahan, serta kesulitan dalam mengolah data tidak terstruktur harus diatasi. Dengan menggabungkan teknologi dan kreativitas manusia serta berinvestasi dalam pelatihan dan infrastruktur, hotel dapat beradaptasi dengan perubahan pasar dan memenuhi kebutuhan pelanggan, menjadikannya sebagai destinasi kuliner yang inovatif
Upaya Manajemen Hotel di Makassar dalam Mengurangi Sisa Makanan (Food Waste) Nugraha, Putu Ari; Darmayasa, Darmayasa; Aini, Windra; Pastini, Ni Wayan
HOME : Hospitality and Gastronomy Research Journal Vol. 7 No. 2 (2025): Vol 7, No 2 (2025): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v7i2.655

Abstract

This research examines the management strategies of 3 and 4 star hotels in Makassar in reducing food waste, as well as the challenges faced in its implementation. Food waste in the hotel sector, especially in buffet services, is a complex problem and has an impact on the economy and the environment. This research uses a qualitative descriptive method, with data collected through interviews and observation. The research results show that hotels in Makassar have implemented various strategies to reduce food waste, such as educating guests and staff, verbal and written appeals, and managing leftover food that is still fit for consumption. However, guest resistance to this appeal as well as management's concerns about the hotel's image are significant obstacles. This article suggests that more systematic and innovative approaches be implemented to reduce food waste in a sustainable manner.
The impact of over tourism on Balinese traditional food and beverages as part of image destination Satrio, Muhammad; Nugraha, Putu Ari; Anggara, Aryadi; Hiyarialvi , Hiyarialvi
Journal of Sustainable Tourism and Entrepreneurship Vol. 7 No. 2 (2025): December
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/joste.v7i2.3682

Abstract

Purpose: This study examines how over-tourism affects Balinese traditional food and beverages in terms of market demand, destination image, and long-term sustainability. Methods: A mixed-method design was applied in key culinary areas (Sanur, Ubud, Bangli, Denpasar, and Kintamani) using direct observations, semi-structured interviews with culinary actors, and questionnaires to domestic and international tourists; data were processed descriptively using SPSS-supported analysis. Results: Over-tourism increases demand and sales for iconic foods/beverages (e.g., Nasi Campur Men Weti, Nasi Ayam Kedewatan, Mujair Nyat-nyat, Bungkil Kunyit, Loloh Cemcem, Kopi Kintamani), supporting income growth, business expansion, job creation, and cultural visibility. However, it also triggers higher raw-material costs, supply-chain and logistics disruption, congestion, competition, quality-control pressure, environmental stress, and risks of cultural commodification that can reduce authenticity. Conclusion: Over-tourism delivers strong economic and branding benefits but simultaneously threatens culinary authenticity, service quality, and sustainability without targeted management. Limitation: The study covers selected sites/products and the post-pandemic period (2022–2024); broader external policy/economic drivers were not deeply analyzed. Contribution: The paper provides empirical insights linking over-tourism, culinary systems, and destination image, offering practical implications for policy and culinary-business decision making toward sustainable tourism strategies.
Adaptation Strategy of Hotel Management to Face National Financial Efficiency Policy: Evidence Based from Lombok, Indonesia Putra, Anak Agung Ngurah Sedana; Nugraha, Putu Ari; Karomi, M. Ihdal
Indonesian Journal of Tourism and Leisure Vol 7, No 1 (2026)
Publisher : Lasigo Akademia Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36256/ijtl.v7i1.593

Abstract

This study examines the impact of national financial efficiency policies on the performance of the hospitality industry in Lombok and explores how hotel management adapts to these fiscal pressures. It also analyzes regional variations and identifies strategic responses to sustain business performance. A qualitative approach with a multiple case study design was employed across Mataram City, West Lombok, North Lombok, East Lombok, and Central Lombok. Data were collected through in-depth interviews, field observations, and analysis of operational and marketing documents, and were analyzed using thematic and cross-regional comparative techniques. The findings reveal that financial efficiency policies significantly affect hotels highly dependent on the government Meetings, Incentives, Conferences, and Exhibitions (MICE) segment, particularly in administrative areas such as Mataram City. In contrast, hotels oriented toward leisure markets, international tourists, and experience-based models demonstrate greater resilience. The study highlights that market diversification, marketing repositioning, digitalization, operational efficiency, and adaptive revenue management are critical strategies for enhancing resilience. These results suggest the need for a paradigm shift from reliance on public spending toward more flexible, market-oriented, and sustainable business models in response to evolving national economic policies.
PENINGKATAN KUALITAS SDM MELALUI PROGRAM EDUKARSA (EDUKASI & KARYA UNTUK MASYARAKAT) DI DESA PRABU Wahim, Isdar; Muhtasom, Ali; Pattaray, Anas; Jumraidin, Jumraidin; Nugraha, Putu Ari; Sultan Hali, Muhammad; Supriaji, Ujud; Suryani, Rochmah Dewi; Dewi, I Gusti Ayu Citra
Jurnal AbdiMas Nusa Mandiri Vol. 8 No. 2 (2026): Periode April 2026
Publisher : LPPM Universitas Nusa Mandiri

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33480/abdimas.v8i2.7868

Abstract

This community service program aims to strengthen community capacity in Prabu Tourism Village through the EDUKARSA (Education and Creation for the Community) program, which integrates four key capacity-building components: culinary presentation, homestay room preparation, tour package development, and photography and videography for digital content creation. The program was implemented using a Participatory Action Research (PAR) approach involving 40 participants from June to October 2025 through stages of planning, implementation, evaluation, and sustainability. Program effectiveness was evaluated using a structured questionnaire with a five-point Likert scale, analyzed descriptively using statistical procedures commonly applied in SPSS. The results show that the overall mean score of participants’ competency improvement reached 4.42 (SD = 0.51), indicating a high level of perceived effectiveness. Reliability testing demonstrated strong internal consistency, with a Cronbach’s Alpha value of 0.91, confirming that the evaluation instrument was highly reliable. Improvements were most notable in culinary presentation (mean = 4.55), homestay management (mean = 4.48), tour package design (mean = 4.36), and digital content production (mean = 4.29). Despite these positive outcomes, several challenges remain, particularly in standardizing homestay facilities, determining competitive tour package pricing, and strengthening community-based documentation teams. Overall, the EDUKARSA program significantly contributed to enhancing human resource capacity and reinforcing Prabu Village as a sustainable, community-based tourism destination supported by quality services and effective digital promotion.
Co-Authors Ali Muhtasom Anak Agung Ngurah Sedana Putra Anggara, Aryadi Bagas Anggara Darmayasa, Darmayasa Dewi, I Gusti Ayu Citra Dwi Martina, Claudia Gilang Fahreza Hiyarialvi , Hiyarialvi Isdar Wahim Jumraidin Jumraidin M. Ihdal Karomi Muhammad Satrio Pastini, Ni Wayan Pattaray, Anas Rumba Rumba Sultan Hali, Muhammad SUPRIAJI, UJUD Suryani, Rochmah Dewi Tengku Riza Zarzani N