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All Journal JURNAL KEPARIWISATAAN 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
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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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

Abstract

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (725.322 KB) | DOI: 10.52352/jarthy.v1i1.809

Abstract

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

Abstract

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 & Pusat Penelitian dan Pengabdian Masyarakat Poltekpar Bali

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

Abstract

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.
The role user’s interface of the decision to purchase accommodation in Bali on the traveloka.com site I Gusti Agung Gede Witarsana; I Gusti Ayu Putu Wita Indrayani; I Kadek Arisanjaya
JPPI (Jurnal Penelitian Pendidikan Indonesia) Vol 9, No 3 (2023): JPPI (Jurnal Penelitian Pendidikan Indonesia)
Publisher : Indonesian Institute for Counseling, Education and Theraphy (IICET)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29210/020232149

Abstract

The development of Traveloka.com as a Online Travel Agents in Indonesia provides an easier access to customer. In Traveloka.com’s user interface, there are some indicators namely, brand image, price, online reviews, and location. This research aims to determine the effect of brand image, price perception, online reviews, and location on the decision to purchase an accommodation in Bali through Traveloka.com. The datas research were collected by using questionnaire. This study uses quantitative descriptive analysis techniques through multiple linear regression methods, T test, F test and test the coefficient of determination (R2). Based on the results, indicated that brand image, price perceptions, online reviews, and location have a positive effect to influence customer to create an accommodation reservation in Bali through Traveloka.com site. The coefficient of determination test produces an R square value of 0.617, which means that brand image (X1), price perception (X2), online reviews (X3), and location (X4) have an effect of 61,7% on accommodation purchase decisions (Y) while the rest of 38.3% is influenced by other factors outside of the variables in this research.
Strategi Up Selling di Hotel XXX Nusa Dua Prananta, I Komang Yoga; Indrayani , I Gusti Ayu Putu Wita; Iswarini, Ni Ketut
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 1 (2024): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v3i1.1321

Abstract

The purpose of this study is to determine the up-selling strategies how receptionists implement up-selling strategies. This research is important to increase the revenue of hotel XXX Nusa Dua.. The data analysis technique used in this research is qualitative descriptive, and the discussion of this research refers to the theory of steps in up-selling by Sanjiwani (2023). The analysis results show that there are similarities and differences between the theory and the actual implementation. The similarity is that receptionists can explain the benefits of products with higher value. On the other hand, the criteria that are not met are that receptionists are unable to analyze guests' needs, do not offer the most expensive products, and do not provide discounts or special prices. Based on these results, the suggestions that can be given are that receptionists should improve their ability to analyze guest characteristics, be more proactive in offering products with the highest price, and the management should conduct more frequent training related to up-selling.
Pelayanan Butler Hotel : Kreasi Nilai Melampaui Harapan Tamu di SBN Resort Wulantari, Putu; Indrayani, I Gusti Ayu Putu Wita; Arthini, Ni Nyoman Suci
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 2 (2024): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v3i2.1487

Abstract

Value creation as part of a holistic marketing framework is the ability of marketers to provide benefits to customers. Value creation aims to produce or make a service so needed and attractive in the eyes of consumers. Butlers have the potential to create value creation, because a butler is more be close to guests so that value creation will be easier to implement. This type of research is descriptive qualitative with an emphasis on data and information collected from interviews and documentation. The conclusion of research on value exploration services, a butler is able to understand guest preferences so that the butler can prepare guest needs according to guest expectations. In value creation, the butler creates value creation after understanding the guest's preferences, for example guests having birthdays, wedding anniversaries, honeymoons so that it can be added value in creating value creations to exceed guest expectations. In conveying value, the butler conveys the value that has been created to the guest in an effective and efficient way, for example when guests have a birthday / wedding anniversary / honeymoon prepared before the guest arrives, prepares a guest room with decorations so that the guest feels very satisfied.
Dimensi Soft Skill Generasi Z di Dunia Hospitaliti: Membangun Keunggulan Kompetitif dengan Critical Thinking, Creativity, dan Problem Solving Indrayani, I Gusti Ayu Putu Wita; Yadnya, I Gede Parta; Pramana, I Wayan Arya Yudha Galang; Putra, Putu Eka Purnama; Putra, I Nyoman Pebriandika Sukawati
JURNAL BISNIS HOSPITALITI Vol 13 No 1 (2024): 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.v13i1.1376

Abstract

Generation Z faces dynamic and increasingly complex demands in the job market. Thisresearch aims to identify critical soft skill dimensions for Generation Z employees in thehospitality industry. Employing a qualitative approach, the study explores this phenomenonthrough semi-structured in-depth interviews with ten Department Heads of star-rated hotelsin Badung and Denpasar. The research also unveils perspectives and experiences of star-ratedhotel managers in guiding Generation Z employees and addressing associated challenges.Findings indicate the necessity of developing key soft skills, including critical thinking,creativity, and problem-solving. Critical thinking enables them to analyze informationcritically and make prompt decisions, while creativity supports innovative behavior and freshperspectives on issues. Additionally, problem-solving becomes an essential skill in facingcomplex challenges and changes. The study's implications emphasize the importance ofintegrating these three soft skills to prepare Generation Z for challenges in the hospitalitysector. The research underscores the need for integrating these skills to form a robustfoundation for Generation Z's future in the ever-changing and dynamic hospitality industry.
Manajemen Homestay: Membangun Inovasi Digital Melalui Sistem Informasi I Gusti Ayu Putu Wita Indrayani; Made Uttari Pitanatri; Ni Luh Dita Priliani; Ni Putu Selina Venysia; Ni Luh Putu Dewi Trisna Yanti; Wayan Audina Mahesa Putri
TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat Vol. 4 No. 2 (2024): TEKIBA : Jurnal Teknologi dan Pengabdian Masyarakat
Publisher : Fakultas Teknik, Universitas PGRI Banyuwangi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36526/tekiba.v4i2.4478

Abstract

This community service project highlights the role and impact of guest houses in Karangasem's tourism, with a specific focus on Robert Guest House. The primary goal of this initiative is to develop an information system that strengthens the guest house's presence and enhances the quality of services provided to guests. To achieve this, various research methods have been employed, including a SWOT analysis, online platform development, and the implementation of digital marketing strategies. The outcomes of this project include the launch of Google Business, an official website, and social media accounts designed to increase the visibility and accessibility of the guest house. These efforts are expected to attract more tourists, boost the income of the guest house owner, and offer guests a better and more satisfying stay experience. Consequently, this project not only strengthens the position of Robert Guest House within the local tourism industry but also contributes to the economic growth of Karangasem and enhances the appeal of the destination as an attractive tourist spot.
Revitalisasi Wisata Otentik Berbasis Budaya: Pengalaman Imersif Mercer University USA di Desa Wisata Tajen Indrayani, I Gusti Ayu Putu Wita; Adi, Ida Ayu Sri Puspa; Iswarini, Ni Ketut
JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Vol. 6 No. 2 (2025)
Publisher : Politeknik Piksi Ganesha Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37339/jurpikat.v6i2.2345

Abstract

The existence of Balinese culture is essential in the development of tourism in Bali. However, many tourists only see cultural elements like janur (young coconut leaves) as aesthetics without understanding their philosophical meaning. In response, the Room Division Program of Bali Tourism Polytechnic conducted a community service program in Tajen Tourism Village, collaborating with Mercer University, USA, through the Custom Program Summer 2024. This program involved international students in an experiential learning activity to deepen their understanding of Balinese traditions. The initiative aimed to enhance cultural tourism experiences while supporting the sustainable development of the village.
Co-Authors Adinda, Clearesta Ariesa, Kadek Wahyu Armeli Armeli Armeli, Armeli 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 Wulantari, Putu Yadnya, I Gede Parta