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All Journal JURNAL KEPARIWISATAAN Jurnal Ilmiah Akuntansi dan Bisnis Jurnal Praksis dan Dedikasi Sosial Jurnal Kepariwisataan Journal La Sociale Journal La Edusci Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia International Journal of Qualitative Research Home Journal : Hospitality and Gastronomy Research Journal JASL - Journal of Applied Studies in Language Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Ilmiah Hospitality Management LACULTOUR: Journal of Language and Cultural Tourism International Journal of Applied Research in Tourism and Hospitality Journal of Language, Literature, Social and Cultural Studies Journal of Commerce Management and Tourism Studies
Pastini, Ni Wayan
Politeknik Pariwisata Bali, Indonesia
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Mathematics Social Sciences Other

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TINGKAT KESUKAAN PANELIS TERHADAP MINUMAN SARI BUAH SALAK DENGAN MENAMBAHKAN MADU KELENGKENG MELALUI UJI HEDONIK Arya Kariawan, Kadek Dwi; Pastini, Ni Wayan
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (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.v11i2.1054

Abstract

Salak fruit juice mixed with longan honey is a nonalcoholic drink made from zalacca juice and longan honey. The maker of this drink begins with squeezing and boiling the salak fruit which is then filtered and does not undergo a fermentation process. This drink can be drunk immediately because it is refreshing. This study aims to determine the level of panelist’s preference for salak fruit juice by adding longan honey through a hedonic test. This study used a quantitative descriptive technique to determine the level of panelists' preference for salak fruit juice by adding longan honey. The results showed that the indicator of salak fruit fuice drink by adding longan honey, color got 3.93 (likes), aroma got 4.0 (likes), sweetness got 4.06 (likes), acidity get a result of 3.46 (likes) and the overall average obtained was 3.86 which stated that the panelists (liked) the salak fruit juice drink by adding longan honey. It is hoped that the results of this study can be marketed because the results of the hedonic test show good results as a product that is marketable.
Indonesian to English Noun Phrase Meaning Equivalence on Food Lists from Several Restaurants in Ubud Gianyar Bali Susianti, Woro; Ni Wayan, Pastini
LACULTOUR: Journal of Language and Cultural Tourism Vol. 1 No. 2 (2022): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (495.611 KB) | DOI: 10.52352/lacultour.v1i2.904

Abstract

The declining number of arrival of foreign tourists to the island of Bali has led to some intense competition in obtaining customers in restaurants, located in the area of Ubud Gianyar. To anticipate such things, foreign language skill, especially English is very important, especially for waiters in restaurants, who are required to be able to explain the food/menu in English, so the customers will feel satisfied because they understand the food ordered. This study aims to describe the equivalence of Indonesian phrases in English about food on the food lists in several restaurants in Ubud. The data were analyzed using qualitative linguistic theory, which relies on a phenomenological philosophical approach. The results showed that all restaurants used Modificative Noun phrases, and 80% of them also used Appositive noun phrases.  While Coordinative Noun phrases are only used by 10% of restaurants. Furthermore, it is suggested to the restaurant managers to use simpler noun phrases, so that it becomes easier for guests to understand the meaning of Indonesian phrases that are stated in English noun phrases. In addition, it will also make it easier for waiters to explain the food menu available at the restaurant.   Keywords: noun phrase, renu, Restaurant
PROFIL KETERAMPILAN KOMUNIKASI BAHASA INGGRIS PRAMUSAJI CAFE DI DESA WISATA, BALI Pastini, Ni Wayan; Darmayasa, Darmayasa; Lilasari, Luh Nyoman Tri; Geria, Anak Agung Gede Oka
Jurnal Praksis dan Dedikasi Sosial (JPDS) Vol 7, No 1 (2024)
Publisher : Universitas Negeri Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17977/um032v7i1p94-103

Abstract

ENGLISH COMMUNICATION SKILLS PROFILE OF CAFE WAITRESSES IN TOURIST VILLAGES, BALIThe objective of this study was to present the profile of English communication skills among servers in Bali. The research employs the phenomenological method and involves 30 participants working as waiters in restaurants and cafes in the Tourism Village of Ubud and Celuk, Gianyar Regency, Bali. The data collection techniques used in this study are interviews and observations. Interview and observation guides are used to reveal the servers' English communication profiles. The data collected were analysed using data reduction, presentation, and conclusion-drawing techniques. The study findings suggest that servers' English communication skills encompass personal, regulatory, interactional, formative, imaginative, and instrumental functions in various situational contexts. The findings support existing theories, provide insight into research in similar contexts, and inform tourism and hospitality industry policymakers.Penelitian ini bertujuan untuk mengungkap profil kemampuan komunikasi bahasa inggris pramusaji di Bali. Penelitian ini menggunakan metode fenomenologi. Subyek dalam penelitian ini adalah pramusaji restoran dan cafe yang berada di Desa Wisata Ubud dan Celuk, Kabupaten Gianyar, Bali sebanyak 6 partisipan. Teknik pengumpulan data menggunakan wawancara dan observasi. Sementara instrumen yang digunakan untuk mengungkap profil komunikasi bahasa inggris pramusaji adalah panduan wawancara dan observasi. Data yang telah terkumpul kemudian dianalisis meliputi reduksi data, penyajian data, dan penarikan kesimpulan. Temuan penelitian ini menunjukkan bahwa profil kemampuan komunikasi bahasa inggris pramusaji mencakup fungsi personal, regulator, interaksional, formatif, imajinatif, dan instrumental terlihat dalam berbagai konteks situasional. Temuan ini mempertegas teori yang ada sekaligus memberikan wawasan terhadap penelitian dalam konteks serupa serta para pemangku kebijakan di industri pariwisata dan perhotelan.
Analysis of the Importance of Mastering English for Waiters at Several Restaurants in Ubud Bali Wayan, Pastini Ni; Lilasari, Luh Nyoman Tri; Muliana, I Wayan; Ariasri, Nyoman Reni
Journal La Edusci Vol. 5 No. 1 (2024): Journal La Edusci
Publisher : Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journallaedusci.v5i1.1094

Abstract

This research aims to find out and examine the use of types of grammatical errors in the sentences used by waiters in serving consumers when serving food and drinks in several restaurants in Ubud, Gianyar. This research uses a qualitative research approach. The population of this research focuses on waiters in several restaurants in the Ubud Gianyar area, Bali. The results of the research show that the use of English grammar in using English sentences by waiters and waiters in communicating with guests at several restaurants in Ubud Gianyar can be concluded that their mastery of English is very weak in using words such as Miss. Mrs. Ms, Mrs. Sir, Sir, they have no understanding of those words. Of the four classifications, the most common errors are omission classification errors and replacement classification errors. Of the four classifications of addition errors, only 2 sentences were found, the classification of omission errors found 38 deletion errors (9 noun deletion errors, 16 to be errors, 6 article deletion errors, 3 pronoun deletion errors and 4-word deletion errors. auxiliary work). Meanwhile, the classification of substitution errors is less than that of omission errors, namely there are only 12 errors (2 subject-predicate substitution errors. 2 pronoun form errors, 7-word usage errors and 1 preposition substitution error.
The Untia Coastal Tourism Village: The Driving Force Behind the Development of Makassar's New Port Rahayu, Mia; Eppang, Buntu Marannu; Renold; Machmury, Andri; Muchlis, Farah Fajriaty; Ridwan, Masri; Pastini, Ni Wayan; Oktawirani, Panca
International Journal of Qualitative Research Vol. 3 No. 3 (2024): March
Publisher : CV. Literasi Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47540/ijqr.v3i3.1350

Abstract

The development of the sea highway through the Makassar New Port project is a threat to the management of the Untia Fishermen's Village tourism area, Makassar City. So far, the potential of mangroves in Untia Fishermen Village has become a tourist attraction. The resilience of coastal communities is needed to deal with changes in the coastline caused by Makassar New Port. This research aims to discover the socio-cultural potential in the Untia Fishermen Village so that it can be developed into a creative economic business to adapt to changes in the environment around the area. The research was conducted qualitatively by interviewing and observing four informants who have played a role in the governance of Untia Fishermen Village. Data analysis was performed using SWOT. The results showed that the strengths in the study location are social capital in the form of creativity, compliance with rules, and awareness of managing plastic waste. In comparison, the existing obstacle is the inability to use digital marketing, which still needs to be improved. Collaboration of all parties is required through community empowerment activities and establishing strategic government programs for fishing communities threatened with losing their livelihoods as fishermen.
Building customer's brand awareness through social media platform Pastini, Ni Wayan; Lilasari, Luh Nyoman Tri
Journal of Commerce, Management, and Tourism Studies Vol. 2 No. 3 (2023): Dec 2023
Publisher : YAYASAN MITRA PERSADA NUSANTARA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jcmts.v2i3.148

Abstract

The purpose of this research is to find out how the company, especially in the marketing division, builds customer brand awareness so that customers can recognize the company's products. Brand awareness is the first step to creating brand equity, where brand awareness refers to whether consumers can remember or recognize a brand, and brand awareness is related to the strength of the presence of a brand in consumers' memories. Brand awareness can be related to the cognitive aspect of consumers, where the more a brand can be remembered by consumers, the higher the level of brand awareness. Building brand awareness is important because before consumers buy a product, consumers will first recognize the brand of a product, especially for products that have high value. In the market, there are many companies that provide accommodation. By recognizing a particular brand of accommodation product, potential consumers' interest in buying a product that is already in their memory will be higher. This research is qualitative descriptive research where data is obtained directly as primary data using interview guides with several marketing staff, and observation. Meanwhile, secondary data was obtained from library sources both in the company and from online sources. All data is then collected, data reduction is carried out, tables are made, and analyzed and conclusions are drawn. The research results show that marketing really cares about Indonesia's demographic map, where more than 60% are millennials and Generation Z, where they are very connected to social media. There are several social media platforms used by marketing parties to build brand awareness, such as Instagram, TikTok, Facebook, YouTube, and WhatsApp, but there are indications that Instagram and TikTok are the platforms that are more popular with potential consumers.
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.
Preference Consumer in Choose Restaurant Dish Noodles in Gianyar Regency Bali Arcana, I Nyoman; Muliana, I Wayan; Pastini, Ni Wayan; Sudiparwati, Putu Ayu; Febrianto, I Gusti Agung
Journal La Sociale Vol. 6 No. 2 (2025): Journal La Sociale
Publisher : Borong Newinera Publisher

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37899/journal-la-sociale.v6i2.1872

Abstract

Gianyar Regency has long been known for its traditional cuisine in the form of Ayam Betutu and Babi Guling, but at this time the noodle dish has now developed into one of the people's favorite foods in Gianyar Regency. The characteristic of noodle dishes is their affordable selling price both in stand-alone noodle restaurant chains and in large restaurant chains. This study aims to analyze consumer preferences in noodle restaurants in Gianyar Regency using conjoint analysis with the variables of place, service, atmosphere & parking, safety and hygiene, brand & promotion, price, and product summarized from the results of the research of Fidan et al., (2021); Farooqui and Alwi (2019); Wang et al., (2016); Chua et al., (2020); Kim (2018); Thomadsen (2007); Baharta et al. (2022); Mendoza-Carpio et al., (2021), and Saefudin, et al., (2020). The results of the study show that the variable indicators that are consumer preferences in Gianyar Regency are: strategic location of the restaurant, hygienic food and beverages, attractiveness of the building and dining room, neat and clean appearance of the restaurant staff, adequate parking lot, price according to budget, food price according to expectations, speed of service, product popularity, clean environment around the restaurant, Menu Selection, Restaurant Location Close to Workplace, Brand Image, Word of Mouth Promotion.
Task-based language teaching in the Indonesian language classroom for foreign learners Pastini, Ni Wayan; Hardina, Hardina
Journal of Language, Literature, Social and Cultural Studies Vol. 3 No. 3 (2025): November 2025
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jllscs.v3i3.395

Abstract

This article explores the implementation and pedagogical implications of Task-Based Language Teaching (TBLT) in the context of Bahasa Indonesia instruction for foreign learners. As global interest in learning Bahasa Indonesia continues to grow, particularly through programs such as BIPA (Bahasa Indonesia untuk Penutur Asing), there is a pressing need to adopt instructional methods that not only promote communicative competence but also foster learner autonomy and engagement. TBLT has gained prominence in second and foreign language education due to its emphasis on authentic language use, real-world tasks, and learner-centered approaches. This study investigates the effectiveness of TBLT in enhancing the linguistic and pragmatic abilities of foreign learners in Indonesian language classrooms through a review of relevant literature and selected case studies from BIPA programs. The analysis reveals that TBLT facilitates more meaningful learning experiences by aligning classroom activities with learners' communicative needs. It encourages interaction, negotiation of meaning, and contextual language practice, which are essential for language acquisition. However, the study also identifies challenges, such as designing culturally appropriate tasks, assessing learner performance, and training instructors in task-based methodology. Recommendations are offered for curriculum development, teacher training, and future research to support the effective integration of TBLT in BIPA curricula. This article contributes to the growing body of research on innovative language teaching methodologies in Southeast Asia and highlights the potential of TBLT to transform Indonesian language education for foreign learners into a more dynamic, responsive, and outcomes-driven process.
The proficiency of English communicative skills among homestay staff in Bangli for effective customer service Geria, Anak Agung Gede Oka; Pastini, Ni Wayan; Lilasari, Luh Nyoman Tri
Journal of Language, Literature, Social and Cultural Studies Vol. 3 No. 3 (2025): November 2025
Publisher : Yayasan Mitra Persada Nusantara

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58881/jllscs.v3i3.397

Abstract

The growth of community-based tourism (CBT) in Indonesia has positioned homestays as a strategic avenue for rural economic empowerment, cultural preservation, and sustainable tourism development. In Bangli, Bali particularly in renowned tourism villages such as Pengelipuran and Undisan—homestays serve as key interfaces between local communities and international visitors. As English functions as the global lingua franca of tourism, oral English communication skills are essential for ensuring high-quality guest experiences. However, many homestay staff possess limited formal English training, raising concerns about their capacity to meet the communicative demands of international tourism. This study aims to assess the oral English communicative competence of Bangli homestay staff using the Common European Framework of Reference for Languages (CEFR) as the evaluative benchmark. Drawing on the theoretical perspectives of communicative competence and integrating insights from tourism communication research, the study adopts a task-based assessment approach to measure performance in practical contexts such as facility descriptions, cultural explanations, and guest interaction scenarios. The findings are expected to provide a nuanced profile of staff competencies across CEFR levels, identify specific linguistic and strategic strengths and weaknesses, and inform targeted training interventions. By aligning language development initiatives with the operational realities of CBT settings, the study seeks to enhance service quality, strengthen cultural exchange, and contribute to the long-term sustainability of homestay programs in rural Bali. This research further adds to the academic discourse on English for Specific Purposes (ESP) in tourism, particularly within developing country contexts.
Co-Authors ., Hardina ., Hardina Ab, Ernawati Arya Kariawan, Kadek Dwi Darmayasa Darmayasa, Darmayasa Eppang, Buntu Marannu Febrianto, I Gusti Agung Hardina . Hardina, Hardina Hardina, Hardina I Ketut Murdana I Ketut Murdana I Ketut Surata I Ketut Surata I Nyoman Arcana Ida Ayu Putri Widawati Ida Ayu Sri Puspa Adi Ida Bagus Teddy Prianthara Irene Hanna H Sihombing Juli Rastitiati, Ni Kade Kadek Dwi Mahesayasa Lilasari, Luh Nyoman Tri Machmury, Andri Mareni, Ni Ketut Masri Ridwan, Masri Muchlis, Farah Fajriaty Muliana, I Wayan Ni Ketut Sekarti Ni Putu Ariesta Budiani, Ni Putu Ariesta Nugraha, Putu Ari Nurgaha, Putu Ari Oka Agustini, Putu Oka Geria, Anak Agung Gede Oktawirani, Panca Rahayu, Mia Reni Ariasri, Nyoman Renold Sudiparwati, Putu Ayu Sulistyawati, Ni Ketut Sri Susianti, Hartanti Woro