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Factors That Decide Tourists To Stay at The Puri Bagus Candidasa Hotel, Karangasem Bali Putu Sulastri, Ida Ayu; Wiantara, I Gusti Nyoman
Jurnal Manajemen Pelayanan Hotel Vol 7 No 2 (2023): Jurnal Manajemen Pelayanan Hotel
Publisher : Akademi Komunitas MAPINDO

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37484/jmph.070217

This research aims to find out the right strategy based on an analysis of the dominant factors that determinetourists staying at the Puri Bagus Candidasa hotel. The problem of this research is to determine the factors thatdetermine tourists to stay at the Puri Bagus Candidasa hotel and to analyze the dominant factors determiningtourists' decisions to stay at the Puri Bagus Candidasa hotel. The sample was selected as many as 110respondents using purposive sampling technique. Data processing was carried out with SPSS software version23.0 for Windows. The principal component analysis (PCA) method produces four factors that determinetourists' decisions to stay at the Puri Bagus Candidasa Hotel, Karangasem Bali. These four factors areadvantages factors which consist of product factors, place factors, price factors and physical evidence factors.The second factor is the added value factor which consists of cultural factors, people factors and promotionfactors. The third factor is supporting factors which consist of social factors and process factors. The fourthfactor is personal factors and psychological factors. The dominant factor that determines tourists to stay at thePuri Bagus Candidasa hotel is the advantages factor with an eigenvalue of 2.235 and a variance percentagevalue of 20.316%. Companies are expected to continue to maintain product quality, comfort and safety at hotellocations as well as maintain the physical quality of the building. From the results of factor rotation, it wasfound that personal factors are the factors that have the lowest eigenvalue, where one of the indicators is thetourist's lifestyle, economy and psychology. This can trigger them to recommend the hotel to their relativeswho have the same lifestyle and economic situation. From the results of the analysis of respondentcharacteristics, it was found that the tourists who stayed overnight predominantly came from Germany, so itwas necessary to improve services for German tourists, for example by training staff to learn German.Keywords: Factor Analysis, Hotels, Tourist Decision

Optimization of Tourism Study Program Lecturers in Improving the Quality of Education at Triatma Mulya University Bali Indonesia Sulastri, Ida Ayu Putu; Wiantara, I Gusti Nyoman
Jurnal Nasional Manajemen Pemasaran dan SDM Vol. 6 No. 2 (2025): Jurnal Nasional Manajemen Pemasaran & Sumber Daya Manusia
Publisher : Training & Research Institute - Jeramba Ilmu Sukses

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47747/jnmpsdm.v6i2.2685

This study explores the optimization of tourism study program lecturers in enhancing education quality at Triatma Mulya University, Bali, Indonesia. It examines the impact of lecturer qualifications, teaching methodologies, and professional development on student learning outcomes. A quantitative study of 100 tourism students used stratified sampling to evaluate lecturer impact on educational quality. Data were analysed using SmartPLS 3 to evaluate the impact of lecturer qualifications on education quality The findings highlight that lecturer qualifications, innovative teaching methodologies, and continuous professional development significantly enhance the quality of education. Teaching methodologies, particularly experiential learning techniques, strongly influence student engagement and learning outcomes (β = 0,426). The study is limited to one institution, restricting generalizability to other educational contexts. Reliance on self-reported data introduces potential bias, and the cross-sectional design limits causal inferences. Future research should explore cross-cultural comparisons and the impact of emerging technologies on tourism education. Institutions should prioritize faculty development and industry collaboration, while policymakers should implement accreditation standards that mandate continuous professional development. The tourism industry can benefit by partnering with universities to shape curricula that align with workforce needs. This study provides a unique perspective on optimizing tourism education by integrating lecturer development strategies with industry-aligned curricula, offering valuable insights for educators, administrators, and policymakers in tourism education.

PENERAPAN STANDARD OPERATING PROCEDUREPELAYANAN MAKANAN DI RESTORAN AQVA HOTEL LEGIAN-BALI I Nengah Sandi Artha Putra; Widiantara, I Made Dedy; Wiantara, I Gusti Nyoman; Poetranto, Isa Wahjoedi Dwi
HARMONY HOSPITALITY Vol. 7 No. 2 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7223

Several things that become problems in service by waiters at the AQVA Hotel Restaurant, namely incompatibility with the Standard Operating Procedure of service in the Sequence of Service when taking orders. Therefore the purpose of this research is 1. To find out the application of the Standard Operating Procedure in food service at the AQVA Hotel Legian Restaurant, 2. To find out the obstacles faced in implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant, 3. To find out the efforts made in overcoming the obstacles to implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant. In this study, several instruments were used, such as: a list of questions that the author would use to interview the informants. This study uses qualitative descriptive data analysis techniques to process data obtained from the industry. The conclusion of the research is that the implementation of the Standard Operating Procedure in the Sequence of Service by waiters at the AQVA Hotel Restaurant has not been carried out properly and correctly, the type of menu used is Ala carte and uses American Service. Some of the obstacles experienced in hotels are not mastering SOPs, lack of manpower, not conducting briefings. Therefore the efforts made include: studying and understanding, adding manpower, and holding regular briefings.

Food Storage Strategies and Food Quality at Samalona Signature Restaurant, Nusa Dua Bali Firmansyah, Rinno Rahmat; Wiantara, I Gusti Nyoman; Nainggolan, Pondang Polikarpus
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5487

Food storage is a critical operational control in restaurant kitchens because it determines ingredient freshness, food safety, product consistency, and the level of food waste. This study aims to analyze food storage strategies and their implications for food quality at Samalona Signature Restaurant, Nusa Dua Bali. The study used a descriptive qualitative design. Data were collected through direct observation, semi-structured interviews with the Executive Chef, and documentation of internal food waste records from January to November 2025. The analysis followed three stages: data reduction, thematic data display, and conclusion drawing. The findings show that the restaurant has implemented several basic storage practices, including dry, chilled, and frozen storage, stock rotation using FIFO/FEFO principles, and periodic monitoring by kitchen management. However, the implementation remains inconsistent in terms of zoning, date labelling, temperature documentation, and separation of food ingredients with different physical and microbiological characteristics. Internal records show 324 kg of food waste during the observed period, with the highest monthly waste recorded in January (50 kg), April (45 kg), and September (41 kg). These results indicate that food storage practices are not only an inventory issue but also a strategic determinant of food quality. More disciplined zoning, routine temperature logs, clear labelling, daily stock cards, and staff training are recommended to improve freshness, reduce spoilage, prevent cross-contamination, and maintain the sensory quality of dishes served to guests.

Food Storage Procedures in the Kitchen of Renaissance Bali Uluwatu Resort & Spa Muliyadi, Frederikus; Wiantara, I Gusti Nyoman; Putri , Ida Ayu Karina
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5535

The hotel kitchen is a critical operational area that directly affects food quality and guest safety. This study aims to analyze the food storage procedures implemented at the Kitchen of Renaissance Bali Uluwatu Resort & Spa, identify the challenges encountered in their implementation, and describe the efforts taken to overcome those challenges. The study used a qualitative descriptive approach with data collected through observation, interviews with the Executive Sous Chef, and documentation. The results show that food storage procedures have been carried out according to international hotel operational standards, including categorization by type (dry, fresh, frozen), temperature regulation, consistent application of the First In First Out (FIFO) principle, food separation to prevent cross-contamination, structured receiving processes, and routine sanitation. However, several challenges were identified: lack of staff discipline, particularly during peak hours; limited storage capacity during peak seasons; and insufficient understanding among new staff regarding food safety principles and labeling systems. Efforts to address these challenges include conducting routine briefings, implementing daily operational checklists, optimizing storage layout through re-arrangement, applying vertical storage methods, and organizing regular food safety training. This study concludes that continuous improvement of human resources, work systems, and facilities is essential to ensure food storage procedures are applied effectively and consistently.

Hygiene and Sanitation Practices in Bar Section at Oyster Dealer Beach Haus Batu Belig, Kerobokan Kelod, Kuta Utara, Badung, Bali Setiawan, I Made Thio; Wiantara, I Gusti Nyoman; Widhiastuty, Ni Luh Putu Sri
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5543

The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.

The Role of Supervisor in Improving Service Quality at Lumbini Restaurant, Ubud Nyuh Bali Resort and Spa Wirawan, Dewa Nyoman Deni; Sulastri, Ida Ayu Putu; Wiantara, I Gusti Nyoman
JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Publisher : LPPM Universitas Dhyana Pura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36002/jd.v5i1.5546

Service quality in hotel restaurant operations is closely linked to the effectiveness of supervisor leadership and supervision. This study aims to analyze the role of the supervisor in improving service quality at Lumbini Restaurant, Ubud Nyuh Bali Resort and Spa; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was employed, with data collected through direct observation, in-depth interviews with the Restaurant Supervisor, and documentation during the research period. The results show that the supervisor plays five critical roles: supervising restaurant operations, directing and controlling staff performance, ensuring SOP compliance, providing coaching and motivation, and conducting service evaluations. Challenges identified include insufficient staff discipline, lack of product knowledge mastery, inaccurate order-taking, insufficient attention to guest needs, and poor inter-staff coordination and communication. To address these challenges, the supervisor implements daily and monthly briefings, monthly SOP training, product knowledge training, taking order training, direct operational supervision, and continuous staff feedback. This study concludes that the supervisor's active and consistent role in supervision, coaching, and evaluation is essential to improving service quality and staff competence, and ultimately to achieving guest satisfaction at Lumbini Restaurant.

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