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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.
Unveiling Sushi, a High-Quality Unique and Aesthetic Culinary 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.v3i07.1404

Abstract

This research is a qualitative study on sushi dishes, using a phenomenological approach based on experiences in sushi preparation, deep interview, and literature study. To reduce subjective bias in qualitative research, data triangulation method based on Moleong's theory is employed. The research findings indicate that sushi faces constraints in terms of shortages and obstacles to global development. Sushi has the strength and the weaknesses’ aspect. Sushi has the opportunity for maximum growth by implementing innovative technologies. The unique and aesthetic aspects of sushi include the variety of ingredients, the preparation in rice, the presentation, the serving style, the cultural significance the seasonal variation, the skill and technique, the umami flavour, customization, and eating experience.
Exploration of Guest Preferences toward Quality of Hotel Staff Service Trisania Pramesti, Ayu Irmma; Sri Maharani, Anak Agung Ayu; Yulianti, Adinda Prasetya; Cahyani, Ai Rainaya; Anggreni, Annisa Larasati; Permatasari, Ayu Ulan; 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.v3i07.1405

Abstract

This study explores guests' preferences regarding the quality of service provided by hotel employees, particularly those in the accounting department of SI Hotel in Denpasar. The research was conducted using a qualitative method, involving in-depth interviews with five individuals who visited SI Hotel. The results were deterioration in service standards among staff working in the accounting division of hospitality businesses comprises an incapacity to address customer grievances, tardiness in completing tasks, inaccuracies in calculations or reporting, negligence towards protocols, inconsistent attendance, and resistance to adaptation to change. To enhance service excellence within the accounting department of SI Hotel, management should consider implementing measures such as training sessions, constructive feedback mechanisms, fostering employee engagement, offering incentives, and promoting work-life balance initiatives.
Comprehensive Analysis of Hospitality Service Management in The Digital Era Cahaya Dewi, Komang Indah; Midun, Benediktha Aprilliani; Paschalia Karnoto, Delviola Stefani; Pebriyanti, Ketut Dinda; Natasha Wira, Ketut Nia; Tejawati, Kadek Liana; Candra Dewi, Made Kartika; Maharani, Ni Kadek Ayu; 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.v3i07.1406

Abstract

This research aims to study the implementation of service excellence management in the hospitality industry. Using a qualitative approach, data collection methods include in-depth interviews, participant observations, and literature studies. Research bias is minimized through data triangulation techniques. The results of the study found that service excellence management is dynamically evolving in the present era. Hotels are striving to keep up with digital technology developments by engaging in both service implementation and hotel product marketing. Challenges and obstacles lie in human resource skills, technological readiness, and changes in guest preferences.
An Exploration of Hotel Management Operational on Kamala Hotel Resort Ayu Putri, Ni Komang Carrissa; 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.v3i07.1407

Abstract

This research focuses on exploring how to operate management hospitality at Kamala Hotel Resort. The study aims to know how to operate efficiently and potential implementation in the industry. The research is based on in-depth interview, observation and study literature approach with diverse departments. This analysis was used to analyze the data using previous literature on operational management. The Findings indicate that operational management is based on the skill and experience of the employee in the hospitality industry and the policy of the hotel. Moreover, the study highlights that skill and experience impact operation management in the hospitality industry. The result showed that the hotel management operational has a very important role in an hospitality industry. Hotel management operational in Kamala Hotel and Resort help college student managing all departments that have different goals, work together across departments to achieve the goal or vision of the hotel, and increase guest satisfaction, so that it can increase profit from hotels.
The Impact of Work Environment and Work Stress toward Turnover Intention at Discovery Kartika Plaza Hotel Bali Guna Saputra, I Gede Made Indra; Santi Diwyarthi, Ni Desak Made; Jata, I Wayan
Jurnal Multidisiplin West Science Vol 3 No 09 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i09.1592

Abstract

The aim of this study is to determine how the work environment and work stress impact turnover intention. The study was conducted at Discovery Kartika Plaza Hotel Bali, with a sample of 79 respondents. Slovin's formula and stratified random sampling were used to collect the sample. Data were gathered through questionnaires distributed to all employees of Discovery Kartika Plaza Hotel. Data analysis was carried out using multiple linear regression analysis, classical assumption tests, t-tests, F-tests, and the coefficient of determination. All these techniques were processed using SPSS version 26 for Windows. The results showed that the work environment variable (X1) and the work stress variable (X2) had a positive and significant partial effect on turnover intention, with a calculated t-value greater than the t-table value, namely 3.243, which is greater than 1.665, and a significance value α = 0.002 < 0.05. This study indicates that the work environment (X1) and work stress variable (X2) have a positive partial and simultaneous effect on employees' turnover intention at Discovery Kartika Plaza Hotel Bali. In other words, the worse the work environment and the higher the work stress, the greater the employees' desire to leave the hotel. Hotel management should pay attention to the quality of their work environment and strive to reduce existing stress in the workplace.
Pengaruh Penetapan Harga Terhadap Minat Beli Tamu di Amaia Hotel Lombok Mahayogi Arya Suta, I Gusti Ngurah Aditya; Santi Diwyarthi, Ni Desak Made; Mas Wiartha, Nyoman Gede
Jurnal Multidisiplin West Science Vol 3 No 10 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i10.1645

Abstract

Bisnis perhotelan menjadi salah satu bagian yang ikut berperan dalam sektor jasa. Untuk menarik minat wisatawan, Amaia Hotel Lombok berkolaborasi dengan tempat-tempat rekreasi, hiburan, dan destinasi wisata lainnya, serta menonjolkan keunggulan yang dimiliki agar dapat menciptakan karakteristik yang unik serta memanfaatkan harga yang sesuai. Terjadinya penurunan di Amaia Hotel Lombok periode 2021-2023 bukan hanya pada rata-rata harga kamar d namun juga diikuti pada inquiry online travel agent (OTA). Penelitian ini bertujuan untuk mengetahui pengaruh harga minat beli tamu di Amaia Hotel Lombok. Jenis penelitian ini adalah kuantitatif, dengan populasi yaitu wisatawan memiliki minat menginap di Amaia Hotel Lombok. Sampel yang digunakan yaitu sebanyak 100 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Regresi Linier Sederhana, Uji t dan Koefisien Determinasi dengan menggunakan aplikasi SPSS. Berdasarkan hasil penelitian didapatkan bahwa nilai thitung > ttabel = 23.499 >1,973 dan nilai signifikansi < α = 0,00 <0,05, sehingga dapat disimpulkan bahwa harga terbukti adanya pengaruh signifikan terhadap harga dan minat beli tamu di Amaia Hotel Lombok. Harga memiliki pengaruh yang kuat terhadap variabel terikat yaitu minat beli tamu. Ketika hargamemiliki pengaruh yang kuat maka minat beli tamu di Amaia Hotel Lombok akan semakin meningkat.
Pengaruh Lingkungan Kerja dan Motivasi Terhadap Kinerja Karyawan di Four Points by Sheraton Bali, Ungasan Claudia, Claudia; Sukana Sabudi, I Nyoman; Santi Diwyarthi, Ni Desak Made
Jurnal Multidisiplin West Science Vol 3 No 10 (2024): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v3i10.1647

Abstract

Kinerja merupakan sebuah proses yang dilakukan oleh sekelompok orang dalam suatu perusahaan untuk menciptakan suatu produk atau jasa, selain itu kinerja juga identik dengan proses pekerjaan dikalangan karyawan. Tercapai tidaknya tujuan suatu perusahaan sangat ditentukan oleh kinerja karyawan karena karyawan. Banyak faktor yang dapat mempengaruhi kinerja karyawan seperti lingkungan kerja dan motivasi. Besarnya pengaruh variabel Lingkungan kerja dan motivasi terhadap kinerja karyawan sebesar 63,9%. Saran yang dapat diberikan adalah diharapkan Four Points by Sheraton Bali Ungasan melakukan penataan pada ruangan kerja, agar ruangan kerja menjadi lebih nyaman dan memadai, selalu memberikan pekerjaan yang berisikan tantangan dan selalu bersedia membantu karyawan apabila kesulitan dalam menjalani tantangan dan secara berkala memberikan pelatihan, untuk meningkatkan kemampuan karyawan dalam menyelesaikan pekerjaan secara tepat.
Co-Authors Ade Pradnyana, Ida Bagus Adi Pratama, I Wayan Adi Pratama, Wayan Adi Wiguna, Anak Agung Made Restu Adnyana, I Made Sucipta Afen Prana Utama Sembiring 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 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 Cahyo Purnomo Loanata 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 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 Made Rahmadi Putra 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 Loanata, Cahyo Purnomo Maharani, Ni Kadek Ayu Mahayogi Arya Suta, I Gusti Ngurah Aditya Midun, Benediktha Aprilliani Muhammad Ade Kurnia Harahap Muhammad Yusuf Nasarani Sani, Gabriella Marcelina Natasha Wira, Ketut Nia Nekky Rahmiyati 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 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 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 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 Wiartha, Nyoman Gede Mas 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