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All Journal BJHTCR Jurnal Mosaik Hospitaliti Harmony Hospitality
Endrayani
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences

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Tourism Village Development Strategy for a Sustainable Tourism Destination: the Case of Tajen Village, Tabanan-Bali Endrayani; Yuda, Ida Bagus Nyoman Krisna Prawira; Putri, Ida Ayu Karina
Bali Journal of Hospitality, Tourism and Culture Research Vol. 2 No. 2 (2025): Synergies for Sustainable Tourism Resilience in Challenging Times @ Bali Journa
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.17247544

Abstract

Tajen Village is one of the pioneering tourism villages in Tabanan Regency that has natural, cultural, and artificial tourism potential, so it is very appropriate to be developed. This research aims to find out how internal and external conditions are, as well as to find out strategies that can be proposed in the development of Tajen Tourism Village as environmentally friendly tourism in Tabanan Regency. The data collection technique in this study is through observation, in-depth interviews, documentation, and literature studies. This study uses the concept of AFITH (Attraction, Facilities, Infrastructure, Transportation, and Hospitality) and PEST (Political, Economic, Social, and Technological) analysis. The informant determination technique in this study uses purposive sampling techniques. The informants selected in this study were key informants, main informants and additional informants. The results of the study show that there are four strategic points in the development of Tourism Villages, namely: strategies for developing tourist attractions and tourism destinations, comprehensive strategies for tourism programs, strategies for improving quality, and strategies for human resource development.
Spiritual Tourism: A Grounded Theory Approach Sudiarta, Made; Bratayasa, I Wayan; Subadra, I Nengah; Endrayani
Bali Journal of Hospitality, Tourism and Culture Research Vol. 2 No. 2 (2025): Synergies for Sustainable Tourism Resilience in Challenging Times @ Bali Journa
Publisher : Language Assistance

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.16902652

Abstract

Spiritual tourism is a rapid growing segment of the travel industry that focuses on journeys aiming at fostering personal growth, self-discovery, and connection with sacred or transcendent experiences. This article explores the evolution, current trends, and future directions of spiritual tourism through a qualitative, grounded theory approach. Historically rooted in ancient pilgrimages and religious practices, spiritual tourism has evolved into a blend of traditional and contemporary spiritual pursuits, influenced by globalization and the rise of new age spirituality. Using Bali as a case study, the article highlights the island’s emergence as a global center for spiritual tourism which driven by its unique cultural and natural offerings. However, challenges such as cultural commodification and sustainability concerns are also discussed. The article identifies gaps in the literature, including the need for deeper qualitative research and the exploration of technology’s role in shaping spiritual tourism experiences. Ultimately, spiritual tourism offers significant potential for fostering cross-cultural understanding and sustainable development
Persepsi Motivasi Kerja Karyawan di Le Grande Hotel Kabupaten Badung Bali Suriyani, Ni Nyoman Ayu; Sudirman, I Made; Endrayani
Jurnal Mosaik Hospitaliti Vol. 6 No. 2 (2024): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2024.6230

Abstract

The hospitality industry can motivate employees to work well in managing human resources. Work motivation is divided into 2 main forms felt by employees, namely internal motivation and external motivation. This study aims to measure employee perceptions of intrinsic and extrinsic motivation. This research is located at Le Grande Hotel, Badung Regency, Bali. Data collection techniques in this study used observation and questionnaires. The sample size of this study was 52 employees and analyzed using quantitative analysis with SPSS software. The results show that employee perceptions in terms of intrinsic motivation are dominated by indicators of success that employees get while working. Then in terms of extrinsic motivation, it is dominated by indicators of supervision carried out to employees. With these results, it is hoped that human resource management in the hotel industry can properly manage employee motivation while working at the hotel. This is necessary to continue to be able to improve employee satisfaction and the quality of service provided to tourists who stay overnight.  
Peranan Chef de Partie dalam Meningkatkan Kualitas Makanan di Hotel the Kana Kuta Ananda Sherlly Viana Sanjaya; Ni Nyoman Arini; Endrayani
HARMONY HOSPITALITY Vol. 10 No. 2 (2025): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2025.10254

Abstract

Tujuan penelitian ini adalah untuk mengidentifikasi kendala-kendala yang dihadapi dan upaya–upaya yang dilakukan dalam menagani kendala yang memengaruhi kualitas makanan. Data dalam penelitian ini dikumpulkan melalui observasi, wawancara, dan dokumentasi. Hasil penelitian ini menunjukkan bahwa Chef de Partie memiliki peranan yang sangat penting dalam meningkatkan kualitas makanan di The Kana Kuta Hotel, khususnya melalui penerapan Standard Operating Procedure (SOP) yang mencakup kebersihan peralatan dapur (kitchen utencil), pelaksanaan Mise en Place. Meskipun SOP tersebut telah diterapkan oleh kitchen team, ulasan tamu menunjukkan bahwa implementasinya masih perlu ditingkatkan, terutama dalam hal konsistensi penyajian, kualitas bahan baku, dan koordinasi antar departemen. Penelitian ini juga mengidentifikasi berbagai kendala yang dihadapi Chef de Partie, seperti keterlambatan pengiriman bahan baku dari supplier, kerusakan peralatan dapur, kurangnya komunikasi antar tim kitchen dan service, serta tekanan pada saat jam sibuk. Kendala-kendala ini berdampak pada kualitas makanan yang disajikan dan menurunkan tingkat kepuasan tamu terhadap layanan kuliner hotel. Sebagai upaya perbaikan, Chef de Partie telah melakukan langkah–langkah meningkatkan komunikasi dengan supplier, menjadwalkan perawatan rutin peralatan dapur, melakukan daily briefing antar tim, serta mengoptimalkan penerapan Mise en Place untuk meningkatkan efisiensi dan kualitas masakan. Evaluasi rutin terhadap umpan balik tamu juga dijadikan dasar untuk melakukan perbaikan berkelanjutan dalam proses produksi makanan.  
Co-Authors Ananda Sherlly Viana Sanjaya I Nengah Subadra I Wayan Bratayasa Ida Bagus Nyoman Krisna Prawira Yuda Ni Nyoman Arini Ni Nyoman Ayu Suriyani Putri, Ida Ayu Karina Sudiarta, Made Sudirman, I Made