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All Journal Jurnal Manajemen Pelayanan Hotel Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Jurnal Ilmiah Hospitality Management JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Raditya, I Putu Tiana
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Arts Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Kajian Literary Tourism: Daya Tarik Wisata Ubud Dinarasikan Melalui Latar Tempat Dalam Karya Sastra Novel Arini, Ni Nyoman; Raditya, I Putu Tiana
Jurnal Ilmiah Hospitality Management Vol. 13 No. 2 (2023)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i2.243

Abstract

Pendekatan sastra dan pariwisata dikenal dengan istilah literary tourism. Karya sastra yang diasumsikan sebagai tulisan bergenre travel writing menyerupai buku panduan pariwisata yang menarasikan rute perjalanan daya tarik wisata alam dan budaya melalui kata-kata. Penelitian ini bertujuan untuk mengkaji aspek narasi pariwisata mengenai daya tarik wisata di kawasan pariwisata Ubud dalam karya sastra novel. Data dianalisis dengan pendekatan sastra pariwisata / literary tourism dengan penekanan pada tema, latar tempat, dan aspek pariwisata yang dinarasikan dalam novel. Penelitian ini menggunakan metode kualitatif deskriptif dengan menganalisis teks cerita dalam novel yang menggunakan latar tempat di Ubud. Hasil penelitian menunjukkan bahwa latar tempat dalam cerita novel Eat, Pray, Love karya Elizabeth Gilbert, Perahu Kertas Karya Dee Lestari, Di Bawah Langit Yang Sama karya Helga Rif, Jangan Sisakan Nasi dalam Piring karya Baby Ahnan, Angin Bersyair karya Andrei Laksana, Monkey Forest Ubud, Eat, Play, Leave karya Jenny Jusuf menarasikan daya tarik wisata alam, budaya, spiritual, wellness, dan kuliner di kawasan pariwisata Ubud. Karya sastra novel yang mengambil latar tempat di kawasan pariwisata Ubud ini tidak hanya sarat akan cerita dengan pesan moral yang ingin disampaikan penulisnya, tetapi juga mengandung unsur promosi daya tarik wisata, pengenalan tradisi dan budaya, serta mengajak pembaca berimajinasi ke tempat-tempat wisata sehingga memungkinkan adanya ketertarikan untuk berkunjung ke tempat-tempat wisata yang diceritakan dalam novel.
STRATEGI PEMASARAN DAN PENGEMBANGAN HOTEL DI NUSA DUA BALI PASCA PANDEMI COVID-19 Raditya, I Putu Tiana
Jurnal Manajemen Pelayanan Hotel Vol 6 No 1 (2022): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.060122

Abstract

Artikel ini menganalisis tentang strategi pemasaran dan pengembangan hotel di Nusa Dua, Bali pasca pandemi Covid-19. Artikel ini bertujuan untuk menentukan bagaimana strategi pemasaran dan pengembangan hotel di Nusa Dua, Bali pasca pandemi Covid-19. Pada umumnya untuk meningkatkan pendapatan dan meningkatkan kunjungan wisatawan untuk berkunjung ke Nusa Dua. Pendekatan yang relevan digunakan dalam artikel ini adalah pendekatan kualitatif. Data dikumpulkan melalui observasi, dan wawancara dengan salah satu pemilik hotel di kawasan Nusa Dua yaitu Tanjung Sari Inn di Nusa Dua. Pandemi Covid-19 menjadi permasalahan global yang berdampak pada sektor pariwisata Bali. Penurunan di sektor pariwisata diantaranya adalah ditunjukkan dengan menurunnya jumlah tingkat penghuni kamar dan rata-rata lama tamu menginap di hotel. Penurunan tersebut membuat pendapatan hotel berkurang dan harus menanggung biaya operasional yang tinggi, sehingga diperlukan suatu strategi pemasaran dan pengembangan bagi hotel di Nusa Dua, Bali untuk tetap bisa eksis selama pandemi Covid-19. Artikel ini menyimpulkan bahwa strategi untuk melakukan pemasaran yang dilakukan adalah dengan memberikan gift voucher yang berkaitan dengan pemberian hadiah menginap gratis, dan strategi pengembangan yang dilakukan adalah meningkatkan protokol kesehatan yang didukung dengan keamanan lingkungan hotel tempat wisatawan menginap, dan mempertahankan ciri khas pelayanan dengan berbasis keramahtamahan masyarakat lokal. Kata kunci: pemasaran pariwisata, pengembangan pariwisata, covid-19, promosi pariwisata.
The Marketing Of Tourism Villages Through Annual Event: Case Study Of Penglipuran Village Festival Putra, I Nengah Sandi Artha; Arini, Ni Nyoman; Raditya, I Putu Tiana
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.v6i1.158

Abstract

Tourism villages in their development must have a good marketing strategy. Many tourist villages are not developing and progressing because the management and marketing aspects are not carried out properly. The development of a tourist village through an annual event strategy is one of the strategies carried out by independent tourism villages such as the Penglipuran Tourism Village. This study aims to examine the marketing strategy of Penglipuran Tourism Village through an annual event. Two objects that will be studied in the event are event management and marketing strategy. A qualitative approach is the method used in this study. The in-depth interview technique is a technique used to search for data in depth with a purposive sampling technique. The results of this study indicate that there is good event management carried out by the committee which consists of aspects of research, design, planning, coordinating and evaluating. The eight elements of the marketing mix are also applied in the event marketing strategy, such as product, price, place, promotion, people, packaging, programming and partnership aspects. Penglipuran Village Festival as an annual event is managed independently based on the community and is consistently carried out every year. This event has a good impact on the existence of tourism village branding, and provides economic, socio-cultural and environmental welfare benefits.
Analysis Of Domestic Tourist Satisfaction And Loyalty In Penglipuran Tourism Village, Bangli Artha Putra, I Nengah Sandi; Arini, Ni Nyoman; Raditya, I Putu Tiana
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 6 No 2 (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.v6i2.172

Abstract

Penglipuran Tourism Village is an independent tourist village that has been developing since 1993. In its development, tourist behavior is very important to know. Two important aspects that must be known are tourist satisfaction and loyalty. In tourism marketing studies, there are many aspects that influence satisfaction and loyalty, including tourist motivation and destination attributes. Analyzing tourist behavior is very important as an evaluation step and a sustainable marketing strategy. The aims of this research are 1) to analyze the influence of motivation and destination attributes on tourist satisfaction, 2) to analyze the influence of motivation and destination attributes on tourist loyalty, 3) to analyze the influence of tourist satisfaction on tourist loyalty. This research was designed using quantitative methods which aim to analyze the size of the correlation and causal relationship between variables and justify the significance of each hypothesis. One hundred domestic tourists who have visited are the samples in this study. The sample was determined using accidental sampling by distributing questionnaires online via Google Form. Data were analyzed using SEM (Structural Equation Modeling) with SmartPLS software version 3.0. The research results show that 1) motivation does not have a significant effect on tourist satisfaction. Destination attributes have a significant effect on tourist satisfaction, 2) motivation does not have a significant effect on tourist loyalty. Destination attributes do not have a significant effect on tourist loyalty, 3) tourist satisfaction has a significant effect on tourist loyalty. Through the findings of this research, it can be used as reference material for sustainable marketing in looking at the behavior of domestic tourists who visit the Penglipuran Tourism Village.
Vegetable Storage Procedures in the Hotel Kitchen: A Case Study at Grand Seminyak Lifestyle Boutique Bali Resort Degong, Emiliana Florentina; Sunata, I Made; Raditya, I Putu Tiana
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5494

Abstract

This study examines vegetable storage procedures in the kitchen of Hotel Grand Seminyak Lifestyle Boutique Bali Resort. The hospitality industry demands strict adherence to food safety and storage standards to ensure guest health and operational efficiency. Observations revealed challenges including chiller instability, inconsistent FIFO application, and limited storage space. Using a descriptive qualitative method through observation, interviews with executive sous chef and commis, and documentation, the study identifies seven procedural stages: receiving, sorting, cleaning, placement, chiller storage at 4–8°C, FIFO application, and periodic inspection. Key constraints include storage space limitations, variable supplier quality, improper stacking, and equipment malfunctions. Mitigation efforts include systematic reorganization, stricter quality checks at receiving, consistent FIFO enforcement, and routine chiller temperature monitoring. The study concludes that while procedural frameworks are established, consistency gaps exist between standard operating procedures and actual kitchen practice, particularly during peak operational periods.
Evaluation of Hygiene and Sanitation Implementation in the Kitchen Area of Porto Kopi Denpasar, Bali Sanjaya, Kadek Candra; Raditya, I Putu Tiana; Putri, Ida Ayu Karina
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5539

Abstract

The food and beverage industry demands consistent hygiene and sanitation implementation to ensure food safety and protect consumer health. This study aims to evaluate the implementation of hygiene and sanitation in the kitchen area of Porto Kopi Denpasar, Bali; identify the inhibiting factors; and describe efforts to improve compliance. A qualitative descriptive method was employed, with data collected through direct observation using a checklist instrument, an in-depth interview with the Head Kitchen, and documentation during January–May 2025. The results show that hygiene and sanitation practices at Porto Kopi Renon have been implemented in line with the established SOP, including mandatory handwashing with antiseptic before work, use of personal protective equipment (apron and gloves), three-stage dishwashing procedure, FIFO-based ingredient storage, and closed waste bins. However, deviations were found: some staff did not use head coverings, certain kitchen areas remained unclean, and cross-contamination prevention between raw and cooked ingredients was not fully applied. The main challenges identified include uneven staff understanding of hygiene and sanitation standards, inconsistent use of personal protective equipment, and insufficient attention to ingredient separation. Improvement efforts proposed include targeted training programs for staff, periodic supervisory monitoring, SOP revision and reinforcement, and facility enhancement. This study concludes that while basic hygiene and sanitation practices are in place, consistent supervision and staff capacity-building are essential to achieve optimal food safety standards.
Co-Authors Arini, Ni Nyoman Artha Putra, I Nengah Sandi Degong, Emiliana Florentina Putra, I Nengah Sandi Artha Putri, Ida Ayu Karina Sanjaya, Kadek Candra Sunata, I Made