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All Journal Jurnal Manajemen Pelayanan Hotel Jurnal Nasional Manajemen Pemasaran dan SDM JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Ekodestinasi : Jurnal Ekonomi, Bisnis, dan Pariwisata Harmony Hospitality
Wiantara, I Gusti Nyoman
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Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Other

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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

Abstract

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

Abstract

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

Abstract

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: Strategi Penyimpanan Bahan Makanan terhadap Kualitas Makanan di Restoran Samalona Signature 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

Abstract

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.
Upaya Manajemen dalam Meningkatkan Kualitas Pelayanan Pramusaji di Café Del Mar Canggu Bali Suriani, Ni Komang; Wiantara, I Gusti Nyoman; Sulastri, Ida Ayu Putu
Ekodestinasi Vol. 4 No. 1 (2026): EKODESTINASI: Jurnal Ekonomi, Bisnis, dan Pariwisata
Publisher : CV Global Research Publication

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.59996/ekodestinasi.v4i1.1010

Abstract

This study examines the gap between expected and actual service quality and analyzes the role of management in improving waiter performance at Café del Mar Canggu Bali. This research addresses this gap by integrating the SERVQUAL framework with management functions to understand service quality as an outcome of organizational practices.This study employs a qualitative descriptive approach. Data were collected through observation, in-depth interviews, and documentation involving managers, supervisors, and waiters directly engaged in service operations. The data were analyzed to identify patterns of service inconsistency and managerial responses in addressing operational challenges.The findings reveal that service quality gaps primarily occur in responsiveness, reliability, and empathy dimensions, particularly during peak operational conditions. These issues are not solely caused by individual performance, but are also linked to coordination weaknesses, uneven competency distribution, and limitations in training implementation. Management responses include training programs, daily briefings, supervision, performance evaluation, and SOP enforcement, supported by operational adjustments such as staff addition during peak seasons and improved team communication. The study highlights that service quality consistency is strongly influenced by the integration of managerial systems and operational execution.This research contributes to hospitality management literature by extending SERVQUAL analysis through a managerial process perspective, positioning service quality as a systemic outcome rather than an individual performance issue.
Co-Authors Firmansyah, Rinno Rahmat I Nengah Sandi Artha Putra Ida Ayu Putu Sulastri Nainggolan, Pondang Polikarpus Poetranto, Isa Wahjoedi Dwi Suriani, Ni Komang Widiantara, I Made Dedy