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All Journal E-Journal Of Cultural Studies Journal Of Management Science (JMAS) Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Journal of Tourism Economics and Policy Jurnal Pengabdian Kepada Masyarakat MAKARDHI Global Research on Tourism Development and Advancement (GARUDA) Journal of Hospitality Accommodation Management Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Ilmiah Hospitality Management Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Journal of Tourism and Hospitality Analysis Journal of Travel and Leisure
Artajaya, Made
Poltekpar Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Public Health Social Sciences Other

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Analysis the Causes of High Food Costs and Food Cost Control Strategies at the Food and Beverage Product Department at the Four Points Hotel by Sheraton Bali Made Artajaya; Made Wahyu Chikara Wijaya; I Gusti Agung Febrianto
Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Vol. 4, No 2 August (2022)
Publisher : Politeknik Pariwisata Makassar, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33649/pusaka.v4i2.173

Abstract

The hotel's second largest revenue is food and beverage revenue. Four Points by Sheraton Bali Ungasan benefit from the sale of food and beverages, the income can be achieved maximally if the control of food cost effectively and efficiently. The objective of this study was to determine the cause of the high food cost at Four Points by Sheraton Bali Ungasan in 2020 and to determine the food cost control strategy by the food and beverage product department. Based on the percentage comparison between standard food costs and actual food costs period JanuaryDecember 2020, there is a difference of 4.03%. This study uses a qualitative descriptive analysis technique of triangulation of sources using the theory of Dittmer, Ojugo, and Wiyasha. The results of this study indicated the purchasing section was not applied standard purchase specifications and standard prices. The receiving section did not check the quality and quantity of food from suppliers. Foodstuff storage did not apply FIFO and the storage space did not mind the feasibility and temperature. The issuing section did not apply storeroom requisition. The kitchen section did not apply the standard yield, standard recipe and standard portion size optimally, this causes high food costs.
Customer Care Representative Service Strategies for Tourists’ Comfort While Vacationing in Bali: A Case Study at Travel Agent Company X MAHENDRA, Putu Ferry Krisna; ARTAJAYA, Made; BYOMANTARA, Dewa Gede Ngurah
Journal of Tourism Economics and Policy Vol. 6 No. 1 (2026): Journal of Tourism Economics and Policy (January - March 2026) - In Progress
Publisher : PT Keberlanjutan Strategis Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.38142/jtep.v6i1.1678

Abstract

This study aims to analyze the service strategies implemented by Customer Care Representatives (CCR) to enhance tourists’ comfort while vacationing in Bali. High-quality CCR service is a key determinant of positive travel experiences, particularly amid intensifying competition in the tourism industry. This research employs a descriptive qualitative method, collecting data through interviews, observations, and documentation. Data were analyzed using a SWOT approach and the TOWS strategy matrix to formulate appropriate strategic actions. The findings indicate that service strengths lie in a personalized approach, effective communication, and the use of technologies such as WhatsApp and Google Translate. Identified weaknesses include limited human resources in foreign-language proficiency and the absence of standardized, uniform service procedures. Opportunities arise from strong inbound tourist interest and advances in digital technology, whereas threats stem from competition with online, platform-based services (OTAs). The resulting TOWS strategies include optimizing service digitalization, conducting regular staff training, and strengthening service SOPs. These strategies demonstrably support smooth trip execution and improve tourists’ comfort during their stay in Bali. The study is expected to serve as a reference for tourism industry practitioners—particularly travel agencies—in designing more effective and sustainable service strategies.
Work Efficiency Through Systems: A Study of Tourplan Access in Discova's Customer Experience Team Ni Komang Putri Widiantari; Made Artajaya; I Gede Ngurah Primanda S Rahadiarta
J-TRUE: Journal of Travel and Leisure Vol. 2 No. 2 (2025): J-TRUE: Journal of Travel and Leisure
Publisher : Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jtrue.v2i2.2347

Abstract

This study aims to examine how limited system access impacts employee work efficiency in the Customer Experience Department of Discova travel agency. Along with the increasing demand for fast and precise customer service, limited access to systems TourPlan and other supporting platforms is a significant obstacle in daily operations. This research uses a descriptive qualitative approach with data collection techniques through in-depth interviews, field observations, literature studies, and documentation. The results showed that technical constraints such as log in limitations, non-user-friendly systems, and slow system performance, directly reduce productivity and customer service quality. In addition, non-technical factors such as team communication and work culture also affect overall efficiency. As a solution, optimization of the system infrastructure is required, including increased log in capacity, system integration, and periodic training for employees. This research provides strategic recommendations to improve work efficiency through technical improvements and human resource competency development in order to support superior service quality in the travel agency industry.
Co-Authors Byomantara, Dewa Gede Ngurah Candra Rismayati, Ni Luh Candra Rismayati, Ni Luh Candra Rismayati, Ni Luh Elisabeth Diora Jasmine Febrianto, I Gusti Agung Hardina, Hardina I Gede Mudana I Gede Ngurah Primanda S Rahadiarta I Gusti Agung Febrianto I Ketut Surata I Putu Esa Widaharthana Ida Ayu Kalpikawati Ida Bagus Maha Putra Kadek Novie Krisna Yanti Kalpikawati, Ida Ayu Lindisari, Komang Indah Lukia Zuraida Made Wahyu Chikara Wijaya Made Wahyu Chikara Wijaya Mahendra, Putu Ferry Krisna Ni Kade Juli Rastitiati Ni Komang Putri Widiantari Ni Luh Candra Rismayati Ni Made Dwi Oktavianthi Ni Wayan Chintia Pinaria pinaria, ni wayan chintia Pratama, Akbar Septia Fitriani, Kadek Susianti, Hartanti Woro Wiyaniti, Dewa Ayu Diah Oka Yuda, I Wayan Prananda Hendra