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All Journal JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Jurnal Wicara Desa
Pratama, I Putu Yudha
Unknown Affiliation
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Public Health Social Sciences

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SOSIALISASI PELATIHAN PEMBUATAN PUPUK ORGANIK DARI LIMBAH RUMAH TANGGA KKN PMD UNRAM DESA BENETE Pariani, Baiq Suci; Utami, Dodi; Haura, Hilmi Amalia; Puniartha, I Gede Jaya; Pratama, I Putu Yudha; Fadila, Kasturi Anisa; Azzuri, Raden Jufri; Ariani, Resa Dwi; Florensal, Salisa Amanih Hasyim; Raihanun, Siti
Jurnal Wicara Vol 2 No 6 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i6.5546

Abstract

The socialization of organic fertilizer making training is a form of student contribution in overcoming problems in the Benete Village community. This activity aims to educate the public on the importance of protecting the environment and remanaging household waste into organic fertilizer in Benete Village, Maluk District, West Sumbawa Regency. The method used in this activity is observation. KKN students participated in environmental cleaning activities, counseling on the importance of maintaining cleanliness, and providing education to the people of Benete Village about the use of household waste as compost.
SOSIALISASI PELATIHAN PEMBUATAN PUPUK ORGANIK DARI LIMBAH RUMAH TANGGA KKN PMD UNRAM DESA BENETE Pariani, Baiq Suci; Utami, Dodi; Haura, Hilmi Amalia; Puniartha, I Gede Jaya; Pratama, I Putu Yudha; Fadila, Kasturi Anisa; Azzuri, Raden Jufri; Ariani, Resa Dwi; Florensal, Salisa Amanih Hasyim; Raihanun, Siti
Jurnal Wicara Vol 2 No 6 (2024): Jurnal Wicara Desa
Publisher : Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/wicara.v2i6.5546

Abstract

The socialization of organic fertilizer making training is a form of student contribution in overcoming problems in the Benete Village community. This activity aims to educate the public on the importance of protecting the environment and remanaging household waste into organic fertilizer in Benete Village, Maluk District, West Sumbawa Regency. The method used in this activity is observation. KKN students participated in environmental cleaning activities, counseling on the importance of maintaining cleanliness, and providing education to the people of Benete Village about the use of household waste as compost.
Service Quality Improvement Strategy to Enhance Guest Satisfaction at Ayung Valley Restaurant, The Royal Pita Maha Hotel Ubud, Bali: Strategi Peningkatan Kualitas Pelayanan guna Meningkatkan Kepuasan Tamu di Restoran Ayung Valley pada Hotel the Royal Pita Maha Ubud, Bali Pratama, I Putu Yudha; Sulastri, Ida Ayu Putu; Putra, I Nengah Sandi Artha
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

Abstract

Restaurant service quality in a five-star hotel is a primary determinant of guest satisfaction and loyalty. This study aims to analyze the service quality improvement strategy at Ayung Valley Restaurant, The Royal Pita Maha Hotel Ubud, Bali; identify the challenges encountered; and describe the efforts undertaken to overcome them. A qualitative descriptive approach was employed, using direct observation based on SERVQUAL dimensions (tangibles, reliability, responsiveness, assurance, and empathy), in-depth interviews with the restaurant manager, supervisor, and service staff, and documentation during the research period. The results show that the restaurant has implemented several service quality improvement strategies including periodic staff training, SOP-based service procedures, evaluation of guest feedback, and effective communication between management and service staff. However, challenges were identified including insufficient variety of breakfast menu items, inadequate preparation resulting in delayed service during morning sessions, inconsistency between the Indian cuisine label and its actual taste, and noise from external music disturbing the dining atmosphere. Efforts to overcome these challenges include structured menu diversification programs, pre-opening briefings and preparation checks, involving specialized culinary expertise for cuisine authenticity, and operational renovation to reduce noise. This study concludes that a systematic, multi-dimensional service quality improvement strategy is essential for sustaining competitive advantage and guest satisfaction at luxury resort restaurants in Ubud, Bali.
Co-Authors Ariani, Resa Dwi Azzuri, Raden Jufri Fadila, Kasturi Anisa Florensal, Salisa Amanih Hasyim Haura, Hilmi Amalia Ida Ayu Putu Sulastri Pariani, Baiq Suci Puniartha, I Gede Jaya Putra, I Nengah Sandi Artha Raihanun, Siti Utami, Dodi