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The Effect of Product Quality and Price on Purchase Intention of Event Package at the Apurva Kempinski Bali Arisanti, Putu Dea Oktavia; Diwyarthi, Ni Desak Made Santi; Witarsana, I Gusti Agung Gede
Formosa Journal of Applied Sciences Vol. 3 No. 10 (2024): October 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/fjas.v3i10.11398

Abstract

The data analysis method used in this study is Multiple Linear Regression, Coefficient of Determination, t test and F test. According to the results of the study, it can be observed that product quality has a positive and significant impact on interest in buying event packages, prices have a significant positive effect on interest in buying event packages and product quality and prices, simultaneously have a significant impact on interest in buying event packages. The high impact of product quality variables and prices on buying interest in event packages is 65.2%. The input that can be conveyed by researchers is that it is hoped that The Apurva Kempinski Bali Hotel will evaluate the services provided, so that later it can provide more responsive services, evaluate the prices offered, always provide good service, maintain good product quality, and prices such as the benefits received by buyers.
Pengaruh Pelatihan terhadap Kinerja Karyawan Housekeeping di Hotel SB Kuta Nyoman Gandha Pradipta Adisastra; Ni Desak Made Santi Diwyarthi; Ni Luh Gde Sri Sadjuni
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 3 No. 3 (2024): August 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v3i3.4049

Abstract

This research aims to analyze the effect of traiing on employee performance in the Housekeeping Department at SB Hotel, Kuta. Through quantitative methods, this study uses simple linear regression analysis to test the effect of training variables on employee performance. Data was collected through questionnaires distributed to Housekeeping employees and analyzed using SPSS 16.0 software. The results showed that there is a significant influence between training and employee performance. This is indicated by the results of the t test, where the calculated t value of 4,992 is greater than the t table of 2.045, which indicates a real relationship between the two variables. In addition, the results of the determination analysis show that training contributes 46.2% to improving employee performance, while the remaining 53.8% is influenced by other variables not mentioned in this study. The conclusion of this study is that training has a significant influence on the performance of Housekeeping employees at SB Hotel, Kuta, but there  are other variables that also play an important role in influencing employee performance. Therefore, hotel management is advised not only to focus on training, but also to pay attention to other factors that can improve overall employee performance.
Pengaruh Motivasi dan Pelatihan Kerja terhadap Kinerja Karyawan di Hotel HR Bali Ida Ayu Nyoman Yuni Devi Antari; Ni Desak Made Santi Diwyarthi; I Wayan Jata
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 3 No. 3 (2024): August 2024
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v3i3.4054

Abstract

This research aims to determine the influence of motivation and job training on employee performance at HR Bali Hotel. This research was conducted using proportional area random sampling, randomly selected based on the population of employees in each sub-population. Therefore, the sample to be used in this study consists of 100 individuals from HR Bali Hotel. The analysis techniques used include validity testing, reliability esting, classical assumption testing, simple linear regression analysis, the coefficient of determination test, and the t-test. The data analysis technique used is multiple regression analysis with the help of the Statistical Program for Social Science (SPSS). The research design employed is a quantitative design with a survey approach. The population used in this study involves all employees working at HR Bali Hotel, totaling 313 individuals. The sample used in this study is employees working at HR Bali Hotel, totaling 100 individuals. The sampling technique used is proportional random sampling using the Slovin formula. The results of the study show that motivation and job training, both partially and simultaneously, have a positive and significant effect on employee performance at HR Bali Hotel.
Tourism Satisfaction Analysis in Bali’s Glamping as Tourism Packages: Women Solo Traveller’s Perspective Ni Desak Made Santi Diwyarthi; Nyoman Reni Ariasri; Made Darmiati
TOBA: Journal of Tourism, Hospitality, and Destination Vol. 4 No. 3 (2025): Agustus 2025
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v4i3.6159

Abstract

Bali continues to diversify its tourism offerings, glamping—glamorous camping that blends nature with modern comfort—has emerged as a favored choice among women solo travelers. This study investigates the satisfaction levels of women traveling alone who participated in glamping experiences in Candi Kuning Village, Tabanan, Bali. Using a mixed-method approach, data were gathered through questionnaires from 30 respondents and in-depth interviews with 10 participants. Quantitative analysis was conducted using the Customer Satisfaction Index (CSI) and Importance-Performance Analysis (IPA), while qualitative insights were explored through thematic analysis. The CSI score of 83.5% places traveler satisfaction in the “very satisfied” category. IPA results highlighted that the most valued aspects were interpersonal interactions, cultural storytelling, and the perceived safety and empathy of service providers. Conversely, operational elements such as food service procedures and pricing transparency were deemed less critical. Notably, environmental cleanliness—while highly rated—was considered excessive by some travelers who preferred deeper cultural authenticity. This study concludes that women solo travelers seek personalized, emotionally engaging, and culturally immersive experiences over standardized service components. Recommendations are offered to optimize glamping tourism packages through flexible, co-created, and transformative experiences that align with the evolving preferences of this demographic.
Preferensi Wisatawan Perempuan terhadap Keputusan Membeli dan Menginap pada Hotel Ramah Lingkungan dan Berkelanjutan di Kabupaten Karangasem: Female Travelers' Preferences for Purchasing and Staying Decisions at Eco-Friendly and Sustainable Hotels in Karangasem Regency Kusumarini, Indah; Diwyarthi, Ni Desak Made Santi; Citrawati, Luh Putu; Darmiati, Made; Wiartha, Nyoman Gede Mas
Edu Cendikia: Jurnal Ilmiah Kependidikan Vol. 4 No. 02 (2024): Artikel Riset Edisi Agustus 2024
Publisher : ITScience (Information Technology and Science)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47709/educendikia.v4i02.4505

Abstract

The increasing number of tourists and awareness of environmentally friendly hotels has encouraged the birth of research that analyzes the preferences of female tourists towards the decision to buy and stay at environmentally friendly and sustainable hotels in Karangasem Regency. This study uses a descriptive research method with a quantitative approach to 100 female tourist respondents who stayed at environmentally friendly and sustainable hotels in Karangasem Regency. Data collection techniques using questionnaires, observations, interviews and documentation studies. Data analysis techniques using SPSS tools to test the validity and reliability of the data. The results of the Factor Analysis using the Kaiser Meyer-Olkin Measure of Sampling Adequacy to test the significance of the attributes of each factor. Based on the correlation coefficient values ??of the attributes and attribute levels of environmentally friendly and sustainable hotels in Karangasem Bali, it is known that female tourists tend to pay more attention to the group of attractive advertising attributes, the number of followers, and promotions by famous artists with the highest correlation coefficient of 0.786 when choosing a hotel. The second important attribute group is friendly service and speed and accuracy of service with a correlation coefficient of 0.684. The third important attribute group includes the completeness of hotel facilities and the presence of local communities with a correlation coefficient of 0.283. However, ease of hotel access, display of advertisements in mass media, and local cultural activities are considered less important with a correlation coefficient of -0.727. Female travelers' preferences in choosing a hotel are also influenced by recommendations from others such as friends, colleagues, and family. Female travelers' preferences for purchasing and staying at environmentally friendly and sustainable hotels in Karangasem Regency
Exploration of Black Swan Dumpling, A High-Quality Culinary Giri, Julio Marvel; Widyanata, I Putu Aditya; Wijaya, I Putu Ari; Agastya, I Putu Arya; Putra Pradyasta, I Putu Arya Dharma; Arya Pratama, I Putu Dharma; Santi Diwyarthi, Ni Desak Made
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1398

Abstract

This study is a descriptive research with a phenomenological approach, conducting qualitative research methods about black swan dumpling. Qualitative research methods aim to understand phenomena deeply from the subjects' perspective. Common methods include depth interviews, participant observation, and literature review. Depth interviews involve in-depth discussions with respondents to understand their views comprehensively. Participant observation entails direct involvement in a situation to grasp its dynamics. Literature review analyzes relevant sources to understand existing knowledge of black swan dumpling, as well as the barriers and opportunities for its development. The results reveal that black swan dumpling has the authenticity and uniqueness from its specific ingredients, preparation techniques, cultural significance, and adaptability to global markets. The dumplings require specific skills and traditions, using quality ingredients like swan meat. The cultural significance, makes dumpling as symbolic of celebrations and gatherings. The diverse fillings, cooking methods, and fusion possibilities, make black swan dumplings versatile and appealing in a global culinary landscape.
An Exploration Research about Sourdough Bread as Delight Culinary Ichwan, Odelia Valda; Budi Darma, Priscilla Patricia; Astiti Putri, Ni Wayan Ari; Padma Wulandari, Ni Putu Putri; Maulana, Irfan; Emmanuel, Johnatan Christian; Santi Diwyarthi, Ni Desak Made
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1399

Abstract

The objective of this study is to investigate Sourdough bread. Employing a qualitative methodology with descriptive research. The research conducted depth-interview with three senior lecturers from Politeknik Pariwisata Bali, participant observation, and literature study regarding Sourdough bread. The analysis conducted utilizes the data triangulation that uses multiple data sources, data collection techniques, or theories to validate and strengthen research findings. Sourdough bread possesses several distinctive qualities that make it a favorite among many people. These include its complex flavor and aroma, unique texture, natural preparation process, health benefits, rich history and tradition, personal and artistic elements, and long shelf life. Research on sourdough bread is essential for understanding consumer preferences, driving innovation, and adapting to market demands.
The Analysis of Croissants, Lovely Bread from Lovely Heart Students at Politeknik Pariwisata Bali Yuna Sugiantari, Ni Made; Pramesti Putri, Ni Luh Putu Dela; Amara Laksmi, Ni Made Dinda; Antari Putri, Ni Made Sherly; Sintya Dewi, Ni Putu Ayu Gita; Surya Advika, I Putu Dipta Surya; Santi Diwyarthi, Ni Desak Made
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1400

Abstract

This research aims to study the experience of making croissant pastries. It is a qualitative study with a phenomenological approach. Qualitative research methods are geared towards gaining a profound understanding of phenomena from the viewpoint of the subjects involved. These methods, such as depth interviews, participant observation, and literature review, are commonly used. Depth interviews delve into comprehensive discussions with respondents to grasp their perspectives thoroughly, while participant observation involves direct engagement to comprehend the dynamics of a situation. Meanwhile, literature review examines pertinent sources to grasp the existing knowledge regarding croissants, alongside the obstacles and prospects for their advancement. In summary, croissants are cherished for their delectable taste, adaptability, and appeal to younger consumers. Their adherence to traditional production techniques, French heritage, and strict quality control measures underscore their authenticity and widespread adoration. With their capacity to cater to varied preferences and visually striking appearance, croissants remain a beloved pastry enjoyed and crafted by many.
The Analysis of Fruit Carving, an Art Qualified Culinary by The Student of Culinary Art Study Program Kamista Putra, I Putu Raka; Witranatha, I Wayan; Grey, Kadek Rivaldo; Octa Pramesta, I Wayan Reyvas; Lingga Buana, I Putu Sila Smara; Santi Diwyarthi, Ni Desak Made; Adyatma, Prastha
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1401

Abstract

This research is a qualitative research aim to analysis fruit carving, with participant observation and literature study. The research method was participant observation means researchers immerse themselves in the natural environment or social setting of the participants to do, observe and document behaviors, interactions, and cultural practices. The exploration of fruit carving through participatory observation in qualitative research unveils a unique blend of artistic expression, cultural tradition, health awareness, sustainability, and educational significance. This amalgamation renders fruit carving a multifaceted and enriching area of study, offering novel insights into its diverse dimensions. This approach is particularly useful for studying social dynamics and cultural phenomena. The result was fruit carving's uniques lie in its strength, such as widespread popularity, art and cultural heritage. Fruit carving weaknesses include price instability and dependency on high-quality fruit carving. Opportunities for business growth include creating variations and marketing to culinary tourists, while threats include intense competition and uncertainty in raw material supply. Overall, leveraging its strengths while addressing weaknesses and seizing opportunities will be crucial for the success of fruit carving existence in the future.
Do The Exploration Brioche, Savory Normandy Bread, Effective in Developing Appropriate Production and Marketing Strategies? Satya Upayanti, Ni Wayan Diah; Triana Putra, I Nyoman; Suantara, I Putu Adi; Ade Pradnyana, Ida Bagus; Permana, Kadek Rian; Santi Diwyarthi, Ni Desak Made; Adyatma, Prastha
Jurnal Multidisiplin West Science Vol 3 No 07 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i07.1402

Abstract

This study conducts an in-depth exploration of brioche bread using qualitative research. A phenomenological approach with a research methodology based on depth interview and participant observation to reac the accurate data. The research findings reveal that Brioche bread's strengths lie in its delicious texture and taste, variety, and global marketing, while weaknesses include its relatively high price, limited shelf life, and unsuitability for daily needs. Opportunities for brioche bread include increasing nutritional awareness, new market expansion, and product innovation, while threats stem from intense competition, changing consumer preferences, and health regulations.
Co-Authors Ade Pradnyana, Ida Bagus Adi Pratama, I Wayan Adi Pratama, Wayan Adi Wiguna, Anak Agung Made Restu Adinda, Clearesta Adnyana, I Made Sucipta Agastya, I Putu Arya Agung, Bangsawan Satria Amara Laksmi, Ni Made Dinda Ambara Putra, I Made Anak Agung Aditya Priambada Anak Agung Dhimas Dharmika Pemayun Anggita, Felicita Maya Anggreni, Annisa Larasati Anjani Jasmine Patria Antari Putri, Ni Made Sherly Ardhana Reswari Masykuri Ari Kusuma Dewi, Ni Made Ari Swastiari, Anak Agung Istri Arisanti, Putu Dea Oktavia Arnes Yuli Vandika Arya Pratama, I Putu Dharma Arya Saputra, I Nyoman Astiti Putri, Ni Wayan Ari Ayu Aryasih, Putu Ayu Putri, Ni Komang Carrissa Bambang Suharto Budi Darma, Priscilla Patricia Cahaya Dewi, Komang Indah Cahyani, Ai Rainaya Candra Dewi, Made Kartika Candra Purwaningsih, Ni Made Chintia Pinaria, Ni Wayan Citrawati, Luh Putu claudia, claudia Clearesta Adinda Darmiati, Made Daroini, Muchlis Devi, Putu Divyanti Permata Dewa Ayu Yudiari Dewi, Ni Gusti Ayu Made Yuliana Diandra Parasara, Ni Putu Dwi Pratiwi, Kadek Andita Dwi Trisna, Ni Kadek Dziaulhaq, Naufal Rafi Emmanuel, Johnatan Christian Erlina Arisyandewi, Ni Kadek Fakhri Fakhrur Rozy Gangga Dwicaksana, Dewa Gede Gede Witarsana, I Gusti Agung Giri, Julio Marvel Grey, Kadek Rivaldo Guna Saputra, I Gede Made Indra Harlina, Sitti I Gusti Ayu Putu Wita Indrayani I Nyoman GD Mas Wiartha I Nyoman Sukana Sabudi I Nyoman Sukana Sabudi I Wayan Adi Pratama I Wayan Jata I Wayan Putu Adityapratama Ichwan, Odelia Valda Ida Ayu Nyoman Yuni Devi Antari Irdhayanti, Efa Irene Hanna H Sihombing Irfan Maulana, Irfan Ismail, Achmad Sofyan Iwan Harsono Jata, I Wayan Jayanti Wardana, Pande Luh Putu Maharani Judijanto, Loso Juniasti Rusmandani, Ni Nengah Kalpikawati , Ida Ayu Kalpikawati, Ida Ayu Kamista Putra, I Putu Raka Kepakisan, Ngurah Krisnayana Khuan, Hendri Komala Dewi, Ni Kadek Febriyanti Krisna Mahagangga, Putu Mas Kristiurman Jaya Mendrofa Kusuma Ningrat, Anak Agung Gede Rama Kusumarini, Indah Lingga Buana, I Putu Sila Smara Listya Cahya, Darmawan Loanata , Cahyo Purnomo Loanata, Cahyo Loanata, Cahyo Purnomo Made Darmiati Maharani, Ni Kadek Ayu Mahayogi Arya Suta, I Gusti Ngurah Aditya Mas Wiartha, Nyoman Gede Midun, Benediktha Aprilliani Muhammad Ade Kurnia Harahap Muhammad Yusuf Nasarani Sani, Gabriella Marcelina Natasha Wira, Ketut Nia Ni Luh Gde Sri Sadjuni Ni Made Ari Kusuma Dewi Ni Made Suastini, Ni Made Ni Putu Diah Sri Maharani Noviari Wedanti, Dewa Ayu Nyoman Gandha Pradipta Adisastra Nyoman Gede Mas Wiartha Octa Pramesta, I Wayan Reyvas Padma Wulandari, Ni Putu Putri Parusa, Jonathan Paschalia Karnoto, Delviola Stefani Pebriyanti, Ketut Dinda Permana, Kadek Bagus Jaya Permana, Kadek Rian Permatasari, Ayu Ulan Pinaria , Ni Wayan Chintia pinaria, ni wayan chintia Pinaria, Ni Wayan Chintya Prabawa Putri, Gusti Agung Ayu Novanda Pradipta Adisastra, Nyoman Gandha Pradipta Daniswara, I Gusti Agung Yogi Pradnya Wiweka, I Gede Giyan Pradyumna, Ayu Gania Pramana, I Dewa Putu Hendri Pramesti Putri, Ni Luh Putu Dela Prastha Adyatma Prastha Adyatma Pratama , I Wayan Adi Pratama, I Wayan Adi Pratiwi , Kadek Andita Dwi Pratiwi, Kadek Andita Dwi Pratiwi, Ni Wayan Amelia Prawira, Kadek Dwika Putra Pradyasta, I Putu Arya Dharma Putri Pratiwi, Putu Dilla Putu Diah Prabawati Putu Ricky Danendra Rahmiyati , Nekky Reni Ariasri, Nyoman Robertus Adi Nugroho Ryan Iswaratama, I Made Sabudi, I Nyoman Sukana Sadjuni , Luh Gde Sri Sadjuni , Ni Luh Gede Sri Saputra Wijaya, I Putu Saputra, Ritzky Huda Satya Upayanti, Ni Wayan Diah Setiadi, Bekti Setiawan, Gede Dedi Setiawan, Zunan setiawati, rahmi Sintya Dewi, Ni Putu Ayu Gita Sitha Mahadewi, Anak Agung Istri Slovenia, Regita Sri Maharani, Anak Agung Ayu Sri Sadjuni, Ni Luh Gede Suantara, I Putu Adi Suastini , Ni Made Suka Anjasmara, I Kadek Andre Sulistyawati, Ni Luh Ketut Sri Supada, Made Andi Surya Advika, I Putu Dipta Surya Syahputra, Irvan Tejawati, Kadek Liana Triana Putra, I Nyoman Trisania Pramesti, Ayu Irmma Utama Sembiring, Afen Prana Wiartha, Nyoman Gede Mas Wiartha, Nyoman Gede Mas Wiartha Widiantara, I Gusti Made Agung Bagus Widyanata, I Putu Aditya Wiguna, Anak Agung Made Restu Adi Wijaya, I Putu Ari Wiraraja, Satria Yudha Arya Witarsana , Agung Gede Witarsana, I Gusti Agung Gede Witranatha, I Wayan Yanti, Kadek Karisma Yoga Saputra, Ida Bagus Yudhawijaya, Made Yuliana Dewi, Ni Gusti Ayu Made Yulianti, Adinda Prasetya Yuna Sugiantari, Ni Made Yuni Devi Antari, Ida Ayu Nyoman