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All Journal JURNAL KEPARIWISATAAN JURPIKAT (Jurnal Pengabdian Kepada Masyarakat) Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Hospitality Accommodation Management Paryaṭaka : Jurnal Pariwisata Budaya dan Keagamaan Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) TRJ (Tourism Research Journal) Journal of Tourism and Hospitality Analysis
Ida Ayu Sri Puspa Adi
Manajemen Divisi Kamar, Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Dentistry Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Ragam Rangkaian Bunga sebagai Penghias Lobby Hotel di Kawasan Wisata Ubud, Bali Ida Ayu Sri Puspa Adi
JURNAL BISNIS HOSPITALITI Vol 12 No 1 (2023): 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.v12i1.1091

Abstract

The hotel lobby is the first area that a guest enters, so it is important to make a good first impression. One way to do this is to put some flower arrangement. Therefore, this study aims to identify the characteristics of flower arrangements used as decorations in hotel lobbies in the Ubud in terms of: the basic shape of the arrangement, the placement of the flower arrangement, the type of flower used, the container/vase used in the flower arrangement, the durability of the flower, and the color of the flower. The data were obtained through interviews with the hotel staff who determine the procurement of lobby interest and through observation. The results showed that the variations in the basic shape of the flower arrangement used, the placement varied from as a center piece to the reception desk, the types of flowers picked in the hotel garden, tropics, commonly used cut flowers and orchids, the resistance was different, as well as the colors used are various colors
Pengalaman Wisatawan Mengikuti Cooking Class: Sebuah Studi Netnografi Ida Ayu Sri Puspa Adi
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.v11i1.1122

Abstract

Netnography has increasingly gained interest among researchers in recent years because social interactions on the Internet are becoming increasingly intense. One of the social interactions that occur is tourists who express their experience of doing tourism activities. Therefore, this study aims to understand and analyze the experiences of tourists participating in cooking classes and their satisfaction. The data analyzed are tourist comments or testimonials on TravelAdvisor regarding “Traditional Balinese Cooking Class and Meal in a Multi-generational Family Home” taken on 23 February 2023. The data comes from tourist comments from 1 October 2022 to 23 February 2023 and the number of comments analyzed was 42. The results showed that the tourists who took part in the cooking class were satisfied where all of them gave a maximum rating of 5. They felt that this activity was a very enjoyable experience so it is highly recommended to participate. In addition, tourists feel that these activities show the culture of the Balinese people, delicious Balinese cuisine, Balinese hospitality, authentic experiences, feeling they are learning new things and their intention to return back to the activity.
Strategi Pemasaran Untuk Meningkatkan Kemampuan Bersaing Pada Spartyshop Bali Duwitayanti, NI Made Nita; Adi, Ida Ayu Sri Puspa; Iswarini, Ni Ketut
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.v3i2.1491

Abstract

Spartyshop is a flower business in the Denpasar area that was founded in 2015. The large number of businesses that offer products and services similar to Spartyshop can be a threat to the development of their business. So a strategy is needed to maintain and develop the business, especially in social media. The purpose of this research is to find out the strategies that Spartyshop can use to maintain and develop its business through social media. So that it can be used as a reference by Spartyshop as a strategy for maintaining and developing business through social media. The research method used is interviews and documentation, then the data obtained can be analyzed using qualitative descriptive methods. Based on the SWOT analysis technique by combining internal factors such as strengths and weaknesses, and external factors such as opportunities and threats from the Spartyshop business. This analysis produces several strategies that can be carried out by Spartyshop, such as: maximizing social media reach to promote products, collaborating with influencers, creating interesting content, and improving the online shopping experience that supports delivery services. Promotion strategies via social media will continue to be carried out by Spartyshop Bali to maintain and increase sales.
Preferensi Tamu Terhadap Pelayanan Tata Graha Pada Masa Pandemi Covid-19 di Hotel X Nusa Dua, Bali Putra, Putu Erik Sutrisna; Adi, Ida Ayu Sri Puspa; Sunarsa, I Wayan
Paryaṭaka Jurnal Pariwisata Budaya dan Keagamaan Vol 1 No 1 (2022): Agustus 2022
Publisher : Institut Agama Hindu Negeri Gde Puda Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (306.98 KB) | DOI: 10.53977/pyt.v1i1.642

Abstract

The purpose of this study was to determine guest preferences for housekeeping services during the covid-19 pandemic at X Hotel Nusa Dua, Bali. This research was conducted on guest reviews on online travel agents and online interviews with the Training Manager. The type of data used is qualitative data, namely reviews of guest preferences for housekeeping services during the covid-19 pandemic. The data source used is secondary data, namely guest reviews of housekeeping services during the covid-19 pandemic at online travel agents such as TripAdvisor and Booking.com. The data analysis technique used in this study is descriptive qualitative, namely grouping guest reviews on online travel agents with details according to time of stay, range of score, score classification, aspects of reviews based on CHSE, interpreting guest preferences according to data available on online travel agents, analysing preferences in the form of the most preferred and the least preferred reviews. The results of this study will show the housekeeping services that are liked by guests and which are not liked by guests during the covid-19 pandemic at X Hotel Nusa Dua, Bali.
RANGKAIAN BUNGA PAPAN ANTARA KEINDAHAN DAN LINGKUNGAN SEBAGAI PENDUKUNG PARIWISATA BERKELANJUTAN Adi, Ida Ayu Sri Puspa; Arthini, Ni Nyoman Suci; Saputra, I Putu Adi
Paryaṭaka Jurnal Pariwisata Budaya dan Keagamaan Vol 2 No 2 (2024): Februari 2024
Publisher : Institut Agama Hindu Negeri Gde Puda Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53977/pyt.v2i2.1549

Abstract

The purpose of this study was to determine the comparison materials of wooden boards and styrofoam in board flowers in the direction of Nusa Dua tourism destinations. The research methods used was interviews and documentation studies, then the data obtained were analyzed using qualitative descriptive methods. This study uses theories from Veronika & Wardaya regarding factors that influence consumer buying interest in environmentally friendly products. Based on this theory, the answer was obtained that flower boards made from wooden boards have advantages in terms of material price, product quality, product quantity and ease of use of products, while for Styrofoam only superior in terms of product distribution. Based on the results of the study, the advice that can be given is, in addition to starting to follow the regulations issued by the government regarding the cessation of the use of Styrofoam, but also contributing to reducing the use of this Styrofoam material, by replacing the material used in flower boards into more environmentally friendly materials such as wooden boards
ENHANCING CUSTOMER SATISFACTION: UNRAVELING THE IMPACT OF SERVICESCAPE ELEMENTS ON GUEST EXPERIENCE Adi, Ida Ayu Sri Puspa; Sekarti, Ni Ketut; Sulistyawati, Ni Ketut Sri; Pastini, Ni Wayan; Mareni, Ni Ketut
JURNAL KEPARIWISATAAN Vol 24 No 1 (2025): Jurnal Kepariwisataan
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v24i1.1424

Abstract

This study attempts to investigate the impact of servicescape—which includes ambient conditions (X1), spatial layout and functioning (X2), and artifacts, signs, and symbols (X3)—on guest satisfaction (Y) at Bali's five-star hotels. With 91 research participants who had stayed in five-star hotels in Bali, a multiple linear test was the statistical test technique employed. The study's findings demonstrate that ambient factors, which provide a comfortable environment for patrons, have a favorable and substantial impact on customer satisfaction. However, there was no discernible impact on spatial arrangement or functioning. This might be because different customers have different tastes when it comes to certain aspects of space layout and functionality. Signs, symbols, and artifacts have a positive and substantial influence, particularly in relation to the distinctiveness of Balinese architecture, according to another intriguing conclusion. The results of this study have practical consequences for hotel management, including ways to retain and develop artistic and cultural components in physical design, take into account the diversity of preferences for spatial arrangement and functioning, and increase the quality of ambient circumstances. In a market where there is competition, this might boost the hotel's brand image and maximize client happiness.
KUALITAS KEBERSIHAN KAMAR TAMU DI HOTEL X Primantara, I Gede Bagus Mahardika; Adi, Ida Ayu Sri Puspa; Launingtia, I Gusti Ayu Niken
Journal of Hospitality Accommodation Management (JHAM) Vol. 4 No. 1 (2025): 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.v4i1.1767

Abstract

This study aims to assess the quality of guest room hygiene at Hotel X. A descriptive qualitative research method was used, with data collected through observations and interviews. The results indicate that 80% of the guest rooms at Hotel X meet the established hygiene standards, while 20% do not comply with these standards. Based on these findings, the following recommendations are proposed: Housekeeping management should reconsider the time allocation and room assignments per section to ensure that room attendants are not rushed during the cleaning process. This would allow them to maintain optimal cleanliness standards. Housekeeping management should implement a periodic maintenance plan for repairing furniture and equipment in certain rooms, ideally during low occupancy periods (low season). This approach aims to enhance overall guest room hygiene quality. Room attendants should conduct a final inspection after cleaning each room to verify that it meets cleanliness standards and is properly prepared as a "vacant clean" room.
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.
SOSIALISASI PELAYANAN PRIMA DAN PENGEMBANGAN HOMESTAY BAGI MASYARAKAT DI DESA WISATA TAJEN, KECAMATAN PENEBEL, KABUPATEN TABANAN Adi, Ida Ayu Sri Puspa; Indrayani, I Gusti Ayu Putu Wita; Darmaputra, Putu Gede Eka; Sekarti, Ni Ketut; Pitanatri, Made Uttari
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 1 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i1.1504

Abstract

Tajen Tourism Village is a pioneering tourist village that already has various tourism potentials that are ready to be developed. As for the choice to carry out outreach to the community in the Tajen Tourism Village, it is for various reasons, including the village's potential, there are already a lot of tourists visiting and even staying overnight, there are still a few existing homestays and the tourist village is ready to develop homestays according to tourists' expectations. However, judging from the existing potential, the village community has not been able to provide maximum service to tourist requests, both in terms of service when providing culinary delights and homestay cleaning services. For this reason, this community service is carried out in the form of Socialization of Tourism Village Services, with participants from all stakeholders in the Tajen Penebel Tourism Village. The output of this community service activity is to increase the community's understanding of excellent service to tourists, increase the understanding of the meaning of homestay, increase the community's ability to clean and clean homestays, and increase the community's readiness to receive both domestic and international tourists.
Strategi Promosi Spa Reception Terhadap Produk Spa Suridiasih, Ida Ayu Lakshmi; Adi, Ida Ayu Sri Puspa; Pitanapri, Made Uttari
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 1 No. 1 (2024): Journal of Tourism and Hospitality Analysis
Publisher : HeadWay Research & Developemnt

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

This research aims to identify suitable promotional strategies for spa products at Spa X in Hotel X due to an imbalance in the number of guests visiting the spa. The research method involves primary data from interviews and documentary studies analyzed qualitatively. The research findings indicate a guest visit imbalance, particularly in the aspect of personal selling. Spa X never conducts business trips, spa reception staff do not promote on their personal social media, do not implement sales calls, and one staff member tends to upsell more than others. In terms of advertising, Spa X only uses the website and social media. Although sales promotions are reasonably good, there is a need to enhance offerings, such as special room packages for honeymoon or anniversary guests. Direct marketing is effective, but there is an issue with social media management that confuses guests. There are no plans for social activities that could impact the spa and hotel's image in the community. Therefore, Spa at X needs to implement more effective promotional strategies to increase the number of visiting guests.
Co-Authors Ariana, I Gede Gita Ariesa, Kadek Wahyu Dianasari, Dewa Ayu Made Lily Duwitayanti, NI Made Nita Dwipayana, I Made Brahmantara Gede Edwin Permana I Dewa Ayu Ari Pramesti I Gede Darmawijaya I Gede Darmawijaya I Gusti Ayu Niken Launingtia, I Gusti Ayu Niken I Gusti Ayu Putu Wita Indrayani I Gusti Ngurah Agung Suprastayasa I Putu Adi Saputra, I Putu I Wayan Sunarsa, I Wayan Iswarini, Ni Ketut Luh Yusni Wiarti Mareni, Ni Ketut Ni Ketut Iswarini Ni Ketut Sekarti NI NYOMAN SUCI ARTHINI . Pastini, Ni Wayan Pitanapri, Made Uttari Pitanatri, Made Uttari Priliani, Ni Luh Dita Primantara, I Gede Bagus Mahardika Putra, Putu Erik Sutrisna Putu Gede Eka Darmaputra Putu Puja, Ida Bagus Reni Ariasri, Nyoman Sabantini, Ni Luh Sabantini, Ni Luh Sari, Ni Made Dewi Nirmala Sedaniati, Ni Made Sri Seniartha, I Wayan Sri Sulistyawati, Ni Ketut Sulistyawati, Ni Ketut Sri Sulistyawati, Ni Luh Ketut Sri Suridiasih, Ida Ayu Lakshmi Wulandari, Ni Luh Sri