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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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Indonesian to English Noun Phrase Meaning Equivalence on Food Lists from Several Restaurants in Ubud Gianyar Bali Susianti, Hartanti Woro; Pastini, Ni Wayan
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 | 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
The Use of English Greetings and Terms of Address by Employees and Homestay Owners in Kintamani Tourism Area, Bali Pastini, Ni Wayan; Susianti, Hartanti Woro
LACULTOUR: Journal of Language and Cultural Tourism Vol. 2 No. 1 (2023): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v2i1.1097

Abstract

How to communicate properly and correctly is needed by the people of Bali, especially those who live in tourism areas. The increasing arrivals of foreign tourists to the Island of the Gods has made English an important means of communication, which is therefore, badly needed by people in tourist areas, such as the Kintamani. Those who are directly involved in tourism industry activities are expected to provide good service to meet customer satisfaction. This qualitative research, which is based on a phenomenological philosophy approach, aims to determine the understanding of employees and homestay owners in Kintamani on the use of formal English greetings and terms to address customers in their daily tasks. 30 respondents were selected as samples by accidental sampling technique. Meanwhile, data were collected from respondents through interviews and observations, with recording techniques when respondents served guests in eight representative homestays. Furthermore, the data were descriptively analyzed, referring to the basic English grammatical theory. The results of the study show that in general, employees or homestay owners in Kintamani have already understood the formal use of greetings and terms to address the guests in English well. But in daily conversation, they do not use greetings and terms to address guests in formal English which is theoretically appropriate, and prioritize the communicative aspect instead.
Accuracy of Expressing Greetings, Farewells and Forms of Address in English by Taxy Drivers in Nusa Dua Resorts, Bali Muliana, I Wayan; Pastini, Ni Wayan; Lilasari, Luh Nyoman Tri
LACULTOUR: Journal of Language and Cultural Tourism Vol. 3 No. 2 (2024): LACULTOUR: Journal of Language and Cultural Tourism
Publisher : Unit Pelayanan Bahasa, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/lacultour.v3i2.1583

Abstract

This study examines the accuracy with which taxi drivers at Nusa Dua International Resort in Bali express interrelated language functions, specifically greetings, farewells, and forms of address. Data were collected from 50 respondents through a test consisting of 14 situational questions in Bahasa Indonesia, yielding a total of 1,100 responses. The results indicate that 518 responses (47%) were correct, while 582 (53%) were incorrect. Among the 18 expected expressions, the three most common errors were found in "ladies and gentlemen" (92%), followed by "ladies and gentleman" (90%) and "sir (and) madam" (86%). Conversely, the three least common errors were in "good afternoon" (18%), "good morning" (16%), and "sir" (16%). These mistakes stem from a lack of familiarity with the expressions, often leading to a negative transfer from Bahasa Indonesia to English. Overall, respondents reported that greetings were the easiest language function while addressing proved to be the most challenging. The pedagogical implications of this study suggest that English language trainers should tailor their teaching to focus on expressions with higher error rates. The frequency and types of errors identified can serve as valuable discussion points in teaching sessions.
Empowering EFL students: A review of student-centred learning effectiveness and impact Pastini, Ni Wayan; Lilasari, Luh Nyoman Tri
Journal of Applied Studies in Language Vol. 7 No. 2 (2023): December 2023
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasl.v7i2.246-259

Abstract

In the dynamic landscape of education, the paradigm shift towards student-centred learning (SCL) has emerged as a pivotal pedagogical approach, particularly in the context of EFL, the study of English for non-native speakers. This review explores the background and urgency of comprehending the effectiveness and impact of student-centred learning methods in enhancing students' empowerment within the EFL domain. The pressing need for this exploration arises from the imperative to tailor educational practices to meet the diverse learning needs of contemporary students, equipping them for a rapidly changing and complex global environment. Employing a comprehensive review methodology, this study synthesizes insights from a diverse array of prior research on SCL, specifically within EFL settings. Literature spanning various educational contexts, disciplines, and levels is systematically analysed to distil overarching conclusions about the effectiveness and impact of student-centred approaches in EFL instruction. The review critically examines methodologies, sample sizes, and key findings from selected studies, offering a nuanced understanding of the existing body of knowledge within the specific context of English proficiency development for diverse learners. The analysis focuses on key themes emerging from the reviewed literature, including student engagement, motivation, learning outcomes, and the development of critical thinking skills in the EFL context. Through a comparative lens, the review identifies patterns, trends, and gaps in the current understanding of SCL's impact on EFL education. Special attention is given to variations in outcomes based on educational levels, language proficiency levels, and cultural contexts specific to EFL instruction. Drawing on the synthesized evidence, the review concludes with insights into the overall effectiveness of SCL approaches in teaching and studying of English for non-native speakers. It underscores the positive impact on student motivation, language proficiency, and the cultivation of essential skills for lifelong language learning. The review also acknowledges challenges unique to EFL contexts and suggests areas requiring further investigation, contributing to the ongoing discourse on optimizing student-centred methodologies in language education. The pedagogical impact of this review lies in its potential to inform EFL educators, policymakers, and researchers about the nuanced benefits of adopting student-centred learning practices specifically tailored for English language instruction. By synthesizing diverse findings within the EFL context, the study offers practical insights into designing and implementing effective student-centred strategies for teaching English for non-native speakers., thus contributing to the advancement of language education practices.
FAKTA-FAKTA SISA MAKANAN (FOOD WASTE) DI HOTEL BINTANG 3 DAN BINTANG 4 DI MAKASSAR Darmayasa; Pastini, Ni Wayan; Nurgaha, Putu Ari; Ab, Ernawati
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): 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.v13i2.1607

Abstract

Food waste is one of the most pressing environmental and economic issues in the hospitality sector, particularly in 3-star and 4-star hotels. This study aims to explore the factors contributing to food waste and the strategies used to address it in 3-star and 4-star hotels in Makassar. The research employed a qualitative descriptive approach, collecting data through direct observation, in-depth interviews with hotel management, restaurant staff, and guests. The findings revealed that the main causes of food waste include guests' habit of taking excessive portions, a lack of awareness of environmental impacts, and insufficiently strict hotel policies on waste management. Some hotels have implemented efforts to reduce food waste, such as guest education, posting written reminders, and managing leftover food. However, these strategies still face several challenges, including guest resistance and management concerns about hotel image. This study suggests the need for more systematic and collaborative policies between guests, staff, and management to achieve more effective and sustainable food waste reduction.
Upaya Manajemen Hotel di Makassar dalam Mengurangi Sisa Makanan (Food Waste) Nugraha, Putu Ari; Darmayasa, Darmayasa; Aini, Windra; Pastini, Ni Wayan
HOME : Hospitality and Gastronomy Research Journal Vol. 7 No. 2 (2025): Vol 7, No 2 (2025): HOME: Hospitality and Gastronomy Research Journal
Publisher : Politeknik Bosowa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61141/home.v7i2.655

Abstract

This research examines the management strategies of 3 and 4 star hotels in Makassar in reducing food waste, as well as the challenges faced in its implementation. Food waste in the hotel sector, especially in buffet services, is a complex problem and has an impact on the economy and the environment. This research uses a qualitative descriptive method, with data collected through interviews and observation. The research results show that hotels in Makassar have implemented various strategies to reduce food waste, such as educating guests and staff, verbal and written appeals, and managing leftover food that is still fit for consumption. However, guest resistance to this appeal as well as management's concerns about the hotel's image are significant obstacles. This article suggests that more systematic and innovative approaches be implemented to reduce food waste in a sustainable manner.
Managing Generation Z in the Restaurant Sector: Cross-Case Human Resource Management Challenges in the Sanur Tourism Area, Denpasar Arcana, I Nyoman; Muliana, I Wayan; Pastini, Ni Wayan; Budiani, Ni Putu Ariesta; Sudiparwati, Putu Ayu
Jurnal Ilmiah Hospitality Management Vol. 16 No. 1 (2025): December 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v16i1.321

Abstract

The restaurant sector in tourism areas such as Sanur, Bali faces ongoing human resource challenges, including high turnover, recruitment difficulties, and limited training effectiveness. These issues vary across hotel restaurants, fine-dining independent restaurants, and casual restaurants due to differences in management models and market positioning. This study aims to identify key human resource challenges, analyse differences in management approaches, and propose strategies to support workforce stability and operational efficiency. Using a descriptive qualitative approach, the research was conducted in three restaurant types in Sanur between July and October 2025.  Primary data were gathered through participatory observation complemented by in-depth interviews involving managers and employees from three categories of restaurants. The findings indicate distinct human resource management patterns and retention strategies, ranging from global career-oriented systems to family-based organizational cultures. This study confirms that organizational culture and Generation Z characteristics are key determinants in workforce retention strategies within tourism destinations.  
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