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All Journal Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management
Wibawa, I Ketut
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Humanities Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Is Developing New Café & Co-Working Space In Canggu-Bali Still Feasible? (A Marketing Perspective) Pramono, Jonathan Dharma; Lukitasari, Rimalinda; Wibawa, I Ketut
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (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.v7i2.217

Abstract

The café industry in Canggu is attractive for business, but also very competitive. As the village of digital nomads, combining three market segments of café, event space, and co-working space can be an attractive option for business development. Freelancers are seeking flexible workspaces along with premium-quality food and beverages. Although promising, a study to further see the feasibility is still needed. This study aims to analyze the business feasibility of establishing a café with event and workspace facilities in Canggu area. The research took an R&D approach with data collection methods of interviews, observations, and document research. This feasibility analysis took a market and marketing perspective. The Market analysis consists of market potential, competitor analysis, and market size, then the marketing analysis utilizes the 7Ps frameworks. The results show that the café, co-working, and event space concept has strong potential, demonstrating that this business model is viable for further development in the Canggu area.
Navigating Linguistic Challenges: The Use Of Balinese Terminologies By Tourism Actors In Rural Villages Damayanti, Luh Sri; Pratama, I Wayan Adi; Wibawa, I Ketut
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 7 No 2 (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.v7i2.221

Abstract

The massive growth of tourism villages in Bali is not echoed by the development of quality of the local community. One biggest challenge faced by local community in running the tourism was English competence. This research aimed at identifying the use of English in tourism villages and the challenges encountered by tourism actors in tourism villages in Bali. The research was qualitative research involving 19 informants. Data were obtained vi written interviews and analysed qualitatively. The results revealed that English is used to do general communication, sell tickets, do upselling, explain the villages, do correspondence, and handle complaints. In the communication, the tourism actors encountered 2 categories of barriers which were cultural barrier & language barrier. The cultural barrier was represented by the difficulty in explaining Balinese local terminologies and the difficulty to understand tourists’ utterances due to different accents. Meanwhile the language barrier wasclearly seen by the limited English vocabulary that they mastered.
Analisis Pengendalian Food Cost Di Hotel Vila Lumbung - Bali Putra, Dhita Utama; Lukitasari, Rimalinda; Mulia, Victor Bangun; Wibawa, I Ketut
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 5 No 2 (2022): 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.v5i2.118

Abstract

Pengendalian food cost perlu dilakukan agar pendapatan dapat melebihi biaya operasional, sehingga didapat lebih banyak keuntungan. Pada kasus Hotel Vila Lumbung ditemukan penyimpangan pada pengendalian food cost pada bulan Juli-Desember 2021, yaitu adanya rata-rata selisih sebesar 15,77% antara actual food cost dan standard food cost, sehingga pengendalian food cost di hotel tersebut perlu untuk dianalisis. Penelitian ini bertujuan untuk mengetahui kondisi pengendalian food cost di Hotel Vila Lumbung Bali, serta mengidentifikasi penyebab munculnya selisih persentase antara actual food cost dan standard food cost. Teori yang digunakan yaitu food cost control dan analisis selisih (variance), dengan menggunakan metode campuran (mix method). Data dikumpulkan melalui observasi, dokumentasi, dan wawancara. Hasil dari penelitian ini menunjukkan bahwa: 1) pengendalian food cost di Hotel Vila Lumbung Bali belum optimal karena terdapat selisih yang merugikan antara actual food cost dan standard food cost; 2) terjadinya selisih yang merugikan tersebut disebabkan dari kurang optimal dalam penerapan standard purchase specification, dan juga kurang optimal dalam penerapan sistem first in first out, first expired first out, serta kurang dalam perawatan dari pada ruangan store. Dengan hasil yang didapatkan pada penelitian ini diharapkan, kepada Hotel Vila Lumbung menjadi masukan terhadap penerapan pengendalian food cost.
Squences Of Service Implementation In Improving The Service Quality At Lobby Lounge Bar And Restaurant JW Marriot Hotel Surabaya Wibawa, I Ketut; Mathilda, Kezia
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 6 No 1 (2023): 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.v6i1.160

Abstract

The purpose of this study was to analyze the implementation of the Sequence of Service and the impact of implementing the Sequence of Service in improving service quality at the Lobby Lounge & Bar Restaurant JW Marriott Hotel Surabaya. This research is qualitative research with data collection through observation, documentation, and interviews. Data were analyzed using descriptive analysis method with reference to the Sequence of Service theory and Service Quality theory. The implementation of the Sequence of Service carried out at the Lobby Lounge Bar & Restaurant consists of, namely Greet and Show Interest in the Guest, Take Cocktail Orders, Order and Deliver Drinks, Service at the table, Tabletop Maintenance & Guest Service, and the last is Close Open Checks & Farewell. It shows that the Implementation of Sequence of Service can improve the Quality of Service at the Lobby Lounge Bar & Restaurant. The impact of implementing the Sequence of Service can have a positive or negative impact. The positive impact is that guests will be satisfied and provide positive feedback/reviews for the services provided. The negative impact is that guests feel dissatisfied with the services provided and have an impact on service quality, guest reviews, and restaurant ratings.
Co-Authors Damayanti, Luh Sri Lukitasari, Rimalinda Mathilda, Kezia Mulia, Victor Bangun Pramono, Jonathan Dharma Pratama, I Wayan Adi Putra, Dhita Utama