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All Journal International Journal of Social Science and Business Jurnal Ilmiah Manajemen dan Bisnis JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Hospitality Accommodation Management LACULTOUR: Journal of Language and Cultural Tourism International Journal of Applied Research in Tourism and Hospitality Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Jurnal Penelitian Pendidikan Indonesia TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata Journal of Hotel Management

I Gusti Ayu Putu Wita Indrayani

Politeknik Pariwisata Bali

Author-ID : 857737

Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Control & Systems Engineering Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Electrical & Electronics Engineering Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mechanical Engineering Public Health Social Sciences Other

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Articles

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Eksplorasi Work-Life Interface Karyawan Milenial pada Hotel Berbintang di Bali I Gusti Ayu Putu Wita Indrayani
JURNAL BISNIS HOSPITALITI Vol 11 No 1 (2022): Jurnal Bisnis Hospitality
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i1.779

This study aims to identify and explore the perceptions of millennial employees regarding the intersection between personal life and work (work-life interface) during the COVID-19 pandemic. The dominance of millennial workers in the hotel industry in Bali is a challenge for hotel management to identify the factors that contribute to the intention to quit of millennial employees through enriching the domains of personal and work life, which so far have not been widely studied. In-depth interviews with ten informants chosen using a purposive sampling method were used to collect data. The data analysis technique was carried out qualitatively. The data is then triangulated through several methods to meet the rules of qualitative research. The most significant finding in this study is that the work domain can enrich the personal lives of millennial employees. Through work context that is in accordance with the core values of the millennial generation, employees gain reinforcement to be able to carry out personal activities better. Work values can enrich the personal domain if employees have meaningful work, have positive support from the work environment, and if there are growth opportunities to develop their self-capacity.

Floral Art Design: Potensi Kewirausahaan di Desa Wisata Gunung Salak, Tabanan, Bali Ida Ayu Sri Puspa Adi; I Gusti Ayu Putu Wita Indrayani; Ni Ketut Iswarini; Putu Gede Eka Darmaputra
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 1 (2021): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

This article aims to discuss the implementation of Community Service activities in Gunung Salak Tourism Village, Tabanan, Bali with the topic: floral art design. The activity was carried out for one full day on April 7, 2021 at Banjar Kemetug with participants mostly from young people. This training activity was carried out using demonstration, question and answer, and working in groups. The results showed that this activity increased the insight and knowledge of the participants in Gunung Salak Tourism Village in utilizing the natural potential in their village and empowering local genius skills possessed in processing coconut leaves. Insights, basic knowledge, and simple flower arrangement skills taught by the facilitators are expected to be developed into entrepreneurial ventures for the village community because they have good business prospects at this time.

Kinerja Petugas Kantor Depan Dalam Memaksimalkan Guest Voice Pada Masa Pandemi Covid-19 Di The Laguna A Luxury Collection Resort And Spa Ni Nengah Trisna Prawiti; I Gusti Ayu Putu Wita Indrayani; I Gusti Ayu Niken Launingtya
Journal of Hospitality Accommodation Management (JHAM) Vol. 1 No. 1 (2022): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

This research aims to understand receptionist performance to maximize intent to recommend and staff service in The Laguna, A Luxury Collection Resort and Spa. Performance assessment based on performance dimensions by Mangkunegara consists of quality, quantity, task execution, and responsibility. The data obtained by an in-depth interview with two informants with qualitative analysis techniques is presented descriptively. The result showed that receptionist performance based on the dimensions of quality, quantity, and task execution was not maximally implemented, whereas the dimension of responsibility was maximally implemented. In general, receptionist performance is not maximally implemented in order to maximize the intent to recommend and staff service in The Laguna, A Luxury Collection Resort and Spa. Suggestions for the Front Office Department to be aware of the result of the realization of intent to recommend and staff service through periodic evaluation to encourage receptionists to improve their performance. Keywords: performance, receptionist, guest voice, intent to recommend, staff service, pandemic

Kualitas Kepemimpinan Guest Service Centre Supervisor Pada Masa Pandemi Covid-19 Di Padma Resort Legian Ni Komang Widiastari; I Wayan Seniartha; I Gusti Ayu Putu Wita Indrayani
Journal of Hospitality Accommodation Management (JHAM) Vol. 1 No. 1 (2022): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

This writing aims to determine the leadership quality of the Guest Service Center Supervisor during the Covid-19 Pandemic at Padma Resort Legian. Data obtained by interview and questionnaire techniques. Data analysis in this study is descriptive qualitative. In this paper, the data obtained are as follows: the results of a questionnaire regarding the leadership quality of the guest service center supervisor during the COVID-19 pandemic at Padma Resort Legian. There are ten dimensions to measure the leadership quality of the guest service center supervisor during the COVID-19 pandemic at Padma Resort Legian. From the results of the discussion, it can be seen that the dimension "having authority and charisma" gets a score of 2.56 which means it is not good, this is because the supervisor's actions are still not firm to employees, then the dimension "able to make decisions" gets a value of 3.18 which means neutral , this is because supervisors are still hesitant in acting and have not been optimal in dealing with problems, the dimension of "having initiative" gets a value of 3.25 which means neutral, this is because supervisors lack sensitivity to a problem. Thus, supervisors are expected to be more assertive in taking action against employees who are less disciplined, accustomed to training themselves by handling their own problems and having a greater sense of initiative.

Motivasi Kerja Bellboy pada Masa Pandemi: Pendekatan Metode Ranking I Putu Arya Mahardika; I Gusti Ayu Putu Wita Indrayani; I Gede Darmawijaya
Journal of Hospitality Accommodation Management (JHAM) Vol. 1 No. 2 (2022): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

The purpose of this study is to investigate the job motivation of bellboys at the Hotel SBR located in Nusa Dua's exclusive area during the COVID-19 pandemic. Data for this study was gathered through interviews, documentation, and the distribution of questionnaires. In this study, the data was analyzed both descriptively and qualitatively using the ranking approach. According to the findings of the study, bellboys at the Hotel SBR were more motivated to work to earn money or salaries to support the demands and interests of their families during the COVID-19 epidemic. According to Maslow's Hierarchy of Needs Theory, physiological needs acquire the first ranking, which is supported by indicators such as salary, clothing, and nourishment, which are the primary needs that are acceptable during the COVID-19 pandemic. The four remaining needs are non-essential needs to be obtained during the COVID-19 pandemic, particularly the need for security in the second ranking, which is supported by indicators such as pension remuneration, health insurance, and employment status granted, followed by social needs in the third ranking. The social needs are supported by indicators such as working connections with coworkers, supervisors, and fellow firms. The indicators in the final ranking, self-actualization requirement, on the need for appreciation, justify the final ranking.

Hotel's Strict Restriction of Outside Meals Arrangement during Pandemic Covid-19: An Evaluative Study Ni Kadek Indri Meliati; I Gusti Ayu Putu Wita Indrayani; Putu Gede Eka Darmaputra
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.924

The implementation of global health protocols is carried out by hotel management with the aim of limiting the spread of the virus; one of them is CHSE certification. The purpose of this study was to evaluate the strict prohibition or restriction on bringing food and drinks from outside the hotel during the pandemic. Rules whose original purpose is to secure guest safety essentially have an impact on increasing complaints and negative reviews from hotel guests. Sources of data in this study are primary data, namely the results of interviews with Front Office Staff, Front Office Supervisors and Front Office Managers, as well as secondary data obtained from online travel agents in the form of guest complaints. The analytical technique used is narrative analysis where the data is presented in the form of a narrative or story. In this study, it was analyzed using four evaluation indicators, namely: context evaluation, input evaluation, process evaluation, and outcome evaluation. The results of this study indicate that the strict restriction policy on bringing food and drinks from outside the hotel during the pandemic has not been in accordance with its objectives, so the program does not run optimally and needs to be discontinued.

The Wormhole of Work Engagement: The Empowerment of Personal Resources I Gusti Ayu Putu Wita Indrayani; I Wayan Gede Supartha; I Gusti Ayu Manuati Dewi; Putu Saroyini Piartrini
International Journal of Social Science and Business Vol. 7 No. 1 (2023): February
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/ijssb.v7i1.46782

A growing body of empirical studies on work engagement has been conducted to investigate the predictors of work engagement from a resource perspective. However, previous research on work engagement has focused solely on the ownership of job resources, dismissing personal resources owned by individuals as distinct entities. The current study evaluates the literature on work engagement, identifies the research gaps, and proposes a research agenda for the future. A systematic literature review of 54 articles from top-tier journals was conducted to achieve the research objective. This study adds to the literature by constructing a conceptual analysis that expands on the theoretical understanding of work engagement. As such, it sheds light on how personal resources play a critical role in increasing work engagement. Personal resources may supplement and reinforce job resources, allowing individuals to articulate the company's vision into more effective business processes. The potential role of self-efficacy as a strong personal resource that can predict and enhance work engagement is one of the most significant findings in this study. Furthermore, the current study emphasizes the need for methodological advances, multilevel analysis, and the expansion of work engagement construction across a wide range of contexts and industries around the world.

Effectiveness Of Training Program in Movenpick Resort & Spa Jimbaran: An Evaluative Study I Gusti Ayu Putu Wita Indrayani; Komang Ari Herlia Listianti
International Journal of Applied Research in Tourism and Hospitality Vol. 1 No. 1 (2022): International Journal of Applied Research in Tourism and Hospitality
Publisher : Politeknik Pariwisata Bali

Training is one area of Talent Management practice which is implemented in most organizations and has been shown to improve service quality in 5-star hotels. Nevertheless, assessment of training programs is rarely undertaken in real-world situations. The purpose of this research is to assess the effectiveness of the training program using Kirkpatrick's theory and model. To achieve the purpose, this research adopted mixed method analysis through survey design using questionnaires and validated through in-depth interviews with Talent and Culture Manager. Implementing stratified proportioned sampling from 307 employees, the sample of this research is 75 employees representing all departments. The results indicate that the training program incorporates Kirkpatrick's theory of training effectiveness into good scores and is provided with a range of strategies to perpetually establish an effective training program. The findings of this study contribute to providing an overview of hotel and Talent & Culture management in order to emphasize the basics of an effective training program and its evaluation for the quality of hotel success. It also contributes to literature by expanding on how to assess the training program in the hotel and what practical features should be addressed.

Flower and Food: Pemanfaatan Elemen Floral dalam Bisnis Kuliner Ni Ketut Iswarini; I Gusti Ayu Putu Wita Indrayani
JURNAL GASTRONOMI INDONESIA Vol 11 No 1 (2023): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v11i1.1087

Floral art has become an interesting element in the world of culinary arts because it can provide a unique and refreshing aesthetic touch to dishes and buffet table decorations. This article examines the use of floral elements in the culinary businesses and explores the trends and potentials associated with their use. Through a qualitative approach, this study identifies phenomena related to the use of floral elements in the culinary arts, including trends in the use of flowers as food and decoration ingredients, challenges in ensuring dish hygiene, and the potential to create unique and unforgettable culinary experiences. Data were collected through literature studies, observation, and unstructured interviews to determine consumer perceptions of the integration of floral elements for decorating dishes and serving rooms. Through a deep understanding of the use of floral art in culinary business, it is hoped that this article can provide insight for chefs, restaurateurs, and culinary enthusiasts to create interesting and innovative dishes that are reinforced with floral elements as decorative elements.

Travel Behavior of State Civil Servants of Ministry of Tourism and Creative Economy I Gusti Ayu Putu Wita Indrayani; I Gusti Ngurah Agung Suprastayasa; Armeli Armeli; Purwastuti Eko Sucahyo
LACULTOUR: Journal of Language and Cultural Tourism Vol. 2 No. 1 (2023): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v2i1.1128

This article aims to describe the tourist behavior of State Civil Servants of the Ministry of Tourism and Creative Economy of the Republic of Indonesia. Data was obtained by distributing questionnaires via Google form to staff. Of the fifty (50) people who were asked to fill in, as many as forty-one (41) or 82% filled it out. The data obtained were analyzed descriptively and the findings from this study were that the tourist behavior of state civil servants at the Ministry of Tourism and Creative Economy varied greatly. Most of the respondents travel between three to 6 times a year, like nature tourism, plan their trips within a week or less and between 3 to 6 months, travel between 2 to 3 days and between 4 to 6 days. Sources of information for their holidays mostly come from social media and from friends or colleagues. Most of them like to travel with their families and a few travels with friends, but no one travels alone.

Co-Authors Ariesa, Kadek Wahyu Armeli Armeli Armeli, Armeli Clearesta Adinda Desak Made Febri Purnama Sari I Gede Darmawijaya I Gede Darmawijaya I Gusti Agung Gede Witarsana I Gusti Ayu Manuati Dewi I Gusti Ayu Niken Launingtya I Gusti Ngurah Agung Suprastayasa I Gusti Putu Ngurah Budiasa I Gusti Wayan Murjana Yasa I Kadek Arisanjaya I Made Sucipta Adnyana I Made Sucipta, Adnyana I Putu Arya Mahardika I Wayan Gede Supartha I Wayan Seniartha I Wayan Sunarsa, I Wayan Ida Ayu Sri Puspa Adi Iswarini, Ni Ketut Komang Ari Herlia Listianti Komang Sri Widiantari Kristiari, Oniek Made Uttari Pitanatri Ni Kadek Indri Meliati Ni Ketut Iswarini Ni Ketut Sekarti Ni Komang Widiastari Ni Luh Dita Priliani Ni Luh Putu Dewi Trisna Yanti Ni Luh Supartini Ni Made Rukmiyati Ni Made Sri Rukmiyati Ni Made Tirtawati Ni Nengah Trisna Prawiti NI NYOMAN SUCI ARTHINI . Ni Putu Diah Sri Maharani Ni Putu Eka Trisdayanti Ni Putu Selina Venysia Pitanatri, Made Uttari Praditya, Kadek Regi Pramana, I Wayan Arya Yudha Galang Prananta, I Komang Yoga Priliani, Ni Luh Dita Purwastuti Eko Sucahyo Puspa Adi, Ida Ayu Sri Putra, I Nyoman Pebriandika Sukawati Putra, Putu Eka Purnama Putu Diana Ayu Pratiwi Putu Gede Eka Darmaputra Putu Saroyini Piartrini Pynatih, Putu Deny Mahendra Safitri, Ni Komang Santi Diwyarthi, Ni Desak Made Sari, Ni Made Dewi Nirmala Seniartha, I Wayan Sri Rukmiyati, Ni Made Sucahyo, Purwastuti Eko Sulistyawati, Ni Luh Ketut Sri Swandeni, Ni Kadek Tayana, Putu Diva Adhi Wayan Audina Mahesa Putri Widiantini, Ni Luh Putu Erin Wulan Dari, Ni Wayan Yadnya, I Gede Parta

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