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All Journal Jurnal Manajemen Pelayanan Hotel Harmony Hospitality
Dewi Irwanti, Ni Ketut
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Ergonomics Ship Approach Impact Analysis on the Ability to Provide the Services and Productivity of Pokdarwis in Sangeh Badung Bali Dewi Irwanti, Ni Ketut; Bayu Wisnawa, I Made; Agustini Karta, Ni Luh Putu
Jurnal Manajemen Pelayanan Hotel Vol 7 No 1 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070127

Abstract

This research was conducted to analyze the effect of the ergonomics approach through SHIP on the ability to provide services and productivity of the Sangeh Village Pokdarwis and to analyze the effect of the ability to provide services on the productivity of the Sangeh Village Pokdarwis. The number of Pokdarwis used as samples n this study were 43 respondents. Data collection was carried out by distributing questionnaires containing 10 statement tems representing 10 ndicators of the three variables used. Data analysis used Smart PLS version 3. The results showed that SHIP (X1) had a positive and significant effect on the Ability to Provide Service (X2) with a value of 11.189, and a p-value of 0.000. SHIP (X2) has a positive and significant effect on productivity (Y) with a value of 3.828 and a p-value of 0.000. The ability to provide services (X2) has a positive and significant effect on productivity (Y) on Pokdarwis (Tourism Awareness Group) n Sangeh Badung Village with a value of 9.432 with a p-value of 0.000. Based on these findings, t s suggested to ntegrate Ergonomics through the SHIP approach n the development of the Sangeh Badung Bali tourism village. Keywords: Ergonomics, SHIP Approach, Serviceability, Productivity
Penerapan Hygiene Dan Sanitasi Untuk Menjaga Kualitas Minuman Di Bar Restoran Bias Country Bali Wisnawa, I Made Tresna; Dewi Irwanti, Ni Ketut; Induyoga Aditama, I Wayan
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9225

Abstract

The final assignment report entitled Application of Hygiene and Sanitation to Maintain the Quality of Drinks at the Bias Courtyard Bali Restaurant Bar, aims to determine the application of hygiene and sanitation to maintain the quality of drinks at the Bias Courtyard Bali Restaurant Bar, the obstacles faced when implementing hygiene and sanitation, and the efforts made to ensure that hygiene and sanitation are implemented well. qualitative descriptive research method obtained from two data sources, namely primary data and secondary data, as well as data collection techniques using observation, interviews and documentation. Hygiene and Sanitation is a preventive health effort that focuses its activities on individual activities and the human environment. Based on the discussion outlined by the author regarding the application of hygiene and sanitation to maintain the quality of drinks at the bar, the application of hygiene and sanitation at the Bias Courtyard Restaurant Bar is the same as the theory of the experts mentioned. This research produces 3 conclusions (1). The implementation of hygiene and sanitation has not been implemented properly due to the absence of written SOPs in the Bias Courtyard Restaurant Bar; (2). Obstacles that hinder the implementation of hygiene and sanitation include staff's lack of awareness of the importance of implementing hygiene and sanitation; (3). Efforts made to ensure that the implementation of hygiene and sanitation runs well are by holding briefings, training and directly controlling the operations at the bar. Based on these conclusions, it can be recommended that beverage processing must be carried out according to established SOPs, such as using hand gloves and washing beverage ingredients before using them to maintain hygiene and sanitation to maintain the quality of a beverage
Penerapan Standard Keselamatan Kesehatan Kerja (K3) Pada Karyawan Kitchen Di Finns Vip Beach Club Canggu Bali Asrihati, Ni Komang; Dewi Irwanti, Ni Ketut; Sandi Artha Putra, I Nengah
HARMONY HOSPITALITY Vol. 9 No. 1 (2024): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2024.9229

Abstract

Penelitian ini bertujuan untuk menganalisa bagaimana penerapan standard keselamatan kesehatan kerja (K3) di Finns VIP beach club canggu bali. Penelitian ini dilatar belakangi oleh pekerja yang mengalami kecelakaan kerja yang dikarenakan kurang patuhnya pekerja terhadap prosedur keselamatan kerja yang mengakibatkan adanya kecelakaan kerja. Penelitian ini bertujuan untuk mengetahui penerapan standard keselamatan kesehatan kerja, mengetahui kendala-kendala yang dihadapi dalam penerapan standard keselamatan kesehatan kerja dan mengetahui upaya mengatasi kendala dalam penerapan standard keselamatan kesehatan kerja. Pada penelitian ini metode pengumpulan data dilakukan dengan melakukan wawancara, observasi dan dokumentasi dengan menggunakan teknik analisis deskriptif kualitatif. Penyajian hasil analisis yang digunakan yaitu teknik informal berupa bagan dan teknik formal yaitu berupa gabungan kalimat. Hasil penelitian menghasilkan 3 simpulan yaitu : a) penerapan standard keselamatan kesehatan kerja yang meliputi penggunaan APD kitchen,memastikan lingkungan kerja yang aman dan memastikan peralatan yang digunakan tidak menimbulkan kecelakaan. b) kendala yang dihadapi adalah penggunaan uniform kitchen, untuk lingkungan dapur tidak adanya ventilasi, ada trainee dan karyawan yang belum mengetahui penggunaan alat, kurangnya pemahaman kitchen equipment, pemilihan sampah organik maupun anorganik yang mereka belum bisa membedakan, pemahaman dalam penggunaan fire exhausted. c) upaya yang dilakukan dalam mengatasi kendala penerapan keselamatan kesehatan kerja adalah dilakukan pemeriksaan setiap hari oleh pihak engineering tentang suhu di ruangan di kitchen,memberikan pelatihan terhadap penggunaan alat dan mesin,pemilihan sampah organik dan anorganik upaya yang dilakukan untuk mengatasi kendala tersebut yaitu dengan cara mengingatkan karyawan maupun trainee tentang pentingnya membedakan antara sampah organik dan anorganik, memberikan pelatihan tentang memadamkan api . Adapun saran dari penulis yaitu dengan melakukan pelatihan kepada seluruh karyawan tentang keselamatan dan kesehatan kerja.  
Co-Authors Asrihati, Ni Komang I Made Bayu Wisnawa Induyoga Aditama, I Wayan Ni Luh Putu Agustini Karta Sandi Artha Putra, I Nengah Wisnawa, I Made Tresna