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All Journal Warmadewa Management and Business Journal (WMBJ) Journal Of Management Science (JMAS) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Manajemen Perhotelan dan Pariwisata Journal of Tourism and Economic Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Impresi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI International Journal of Green Tourism Research and Applications Journal of Hospitality Accommodation Management Jurnal Ilmiah Hospitality Management Jurnal Abdi Masyarakat Jurnal Multidisiplin West Science Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) West Science Interdisciplinary Studies West Science Interdisciplinary Studies Multidisciplinary Journal of Education, Economic and Culture Jurnal Multidisiplin Indonesia Journal of Economics, Management, Accounting and Computer Applications Sultan Adam : Jurnal Hukum dan Sosial Jurnal Ilmiah Pariwisata Journal of Tourism and Hospitality Analysis Journal of Hotel Management

Ida Ayu Kalpikawati

Politeknik Pariwisata Bali

Author-ID : 857976

Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Engineering Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Veterinary Other

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Pengaruh Kualitas Produk dan Promosi Penjualan terhadap Keputusan Pembelian di Starbucks Kuta Bali Veren; Ida Ayu Kalpikawati
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (2020): 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.v8i2.551

This research aims to investigate (1) the influence of product quality to the purchase decision, the influence of sales promotion to the purchase and the influence of product quality and sales promotion to the purchase decision at Starbucks Kuta, Bali. The sampling technique used in this research is purposive sampling with the total samples of 86 respondents. Data were collected using questionnaire and documentations and was tested their validity and reliability. The data analysis techniques consist of classic assumption test (normality test, multicollinearity test and heteroscedasticity test), multiple linier regression analysis, t test, F test, determination coefficient test and effective contribution by using SPSS for Mac version 23.0 program. The research results showed that product quality and sales promotion simultaneously had positive and significant influence to the purchase decision. Both variables had an influence of 56,6% on purchase decision at Starbucks Kuta Bali.

KONSEP HOTEL BERWAWASAN LINGKUNGAN (ECO HOTEL) KASUS UDAYANA LODGE, BALI Ida Ayu Kalpikawati; Ni Made Witari
JURNAL KEPARIWISATAAN Vol 6 No 2 (2007): 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.v6i2.67

PENYERTAAN METODE SOUS VIDE DALAM PENGOLAHAN STEAK DARI DAGING SAPI DAN DAGING AYAM Sunar .; Ida Ayu Kalpikawati; M. Nur A. Nasution; I Made Rumadana
JURNAL KEPARIWISATAAN Vol 9 No 2 (2010): 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.v9i2.290

The traditional cooking method has become classical cooking and nouvelle cuisine. Modern chefs collaborate with scientists have developed cooking technology, which is called Molecular Gastronomy. One of the sub of molecular gastronomy is sous vide (French word). Sous vide means vacuum and it is 'predicted to be the cooking for tomorrow. In this experiment, sous vide is applied to the cooking method of beef and chicken steak. The analysis technic used is descriptive base on organoleptic and chemical tests. It is found out that by using sous vide, beef & chicken steak become more juicy, more tender, bigger in volume, has less of baking aroma, less-fat and protein compared to {he conventional steak. By the application of Sous-vide method in the preparation, it is possible to make mass product convenient food for franchise restaurant and catering.

KARAKTERISTIK WISATAWAN YANG MENGINAP DI HOMESTAY DAN PERSEPSI WISATAWAN MENGENAI UBUD SEBAGAI DESTINASI WISATA Chintia Pinaria; Ida Ayu Kalpikawati; I Gusti Agung Febrianto
JURNAL KEPARIWISATAAN Vol 20 No 2 (2021): 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.v20i2.456

Ubud is one of the world's tourist destinations in Gianyar Regency, Bali. Ubud has a wellpreserved artistic and cultural attraction. The number of tourist visits to Ubud continues to increase every year and is directly proportional to the increase in the number of homestay accommodations. In addition to the growing number of tourists and homestays, another interesting thing to observe about Ubud as a tourist destination is news about traffic jams and damaged infrastructure. This study aims to determine the characteristics of tourists staying at homestays in Ubud and tourists' perceptions of Ubud as a tourist destination. The data collection technique used is through distributing questionnaires. The research approach used in this research is descriptive quantitative. Respondents in this study were tourists who stayed at homestays as many as 319 respondents. Tourists' perceptions of Ubud as a tourist destination are rated not good and quite good. The point that gets a bad rating is that the roads in Ubud can be passed smoothly. This must immediately get special attention from the government and the community to solve the problem so that the image of Ubud as a leading tourist destination in Bali can be maintained properly.

Kajian Efisiensi Energi Sebagai Implikasi Penerapan Konsep Tri Hita Karana di Movenpick Resort & Spa Jimbaran Bali Andy Nudyanto; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; Ni Wayan Chintia Pinaria
JURNAL BISNIS HOSPITALITI Vol 11 No 1 (2022): Jurnal Bisnis Hospitality
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i1.487

This study discusses energy efficiency at the Movenpick Resort & Spa Jimbaran Bali as an implication of the application of the Tri Hita Karana concept. The purpose of this study is to examine the amount of energy efficiency as an implication of implementing THK at Movenpick Resort & Spa Jimbaran Bali. The energy constraints studied include water and electricity. The time period studied is 12 months, consisting of 6 months before the implementation of the THK, namely january-june 2018 and 6 months after the implementation of the thk in july-december 2018. The data analysis technique uses paired sample t-test. The results of the paired sample t test for water efficiency with a significance value of 0.029 while for electricity efficiency a significance value of 0.870, there was no difference in energy efficiency from the implications of implementing Tri Hita Karana at Movenpick Resort & Spa Jimbaran Bali so that further planning efforts are needed to improve water and electricity efficiency at Movenpick Resort & Spa Jimbaran Bali.

Pengelolaan Operasional Homestay Di Desa Wisata Taro, Kecamatan Tegallalang, Kabupaten Gianyar-Bali Ida Ayu Kalpikawati; Made Artajaya; Chintia Pinaria
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 1 No. 2 (2021): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Taro Tourism Village is one of the rapidly growing tourist villages in Bali. The Hospitality Business Study Program as one of the study programs at the Bali Tourism Polytechnic carries out community service activities in the Taro Tourism Village on March 20 to April 18 2021. The form of Community Service activities for the Hospitality Business Study Program in the Taro Tourism Village is assistance with the theme “Homestay Operational Management in Taro Tegallalang Village, Gianyar”. This activity was attended by 11 participants who are homestay owners and managers in Taro Village, Pokdarwis members and the Taro Village community who want to develop their homes into homestays. Community Service Activities The Hospitality Business Study Program was carried out for 64 hours divided into 9 training sessions. Participants' assessment of the Community Service activities of the Hospitality Business Study Program was that most of the participants considered the material to be very relevant to their needs. All participants stated that after participating in all the activities, they felt that they had gained additional knowledge, insight, and skills in homestay operations.

Pelatihan membuat menu makanan pagi “american breakfast” bagi pemilik dan pengelola homestay dalam pelatihan pengelolaan operasional homestay di desa wisata taro tegallalang gianyar bali Ida Ayu Kalpikawati; Ni Wayan Chintia Pinaria; I Nyoman Sudiksa
Jurnal Abdi Masyarakat Vol. 1 No. 2 (2021): Agustus
Publisher : Institut Pariwisata dan Bisnis Internasional

Desa Taro memiliki potensi alam dan budaya yang dapat mendukung kesejahteraan masyarakatnya melalui kegiatan pariwisata. Untuk mendukung perkembangan pariwisata di Desa Taro terdapat beberapa rumah telah dikembangkan menjadi homestay oleh pemilik rumah yang merupakan anggota masyarakat Desa Taro, namun belum seluruhnya dikelola dengan baik dan beroperasi secara maksimal. Salah satu keterampilan penting yang harus dimiliki pemilik dan pengelola homestay adalah menyiapkan dan membuat makanan pagi bagi wisatawan atau tamu yang menginap. Belum banyak variasi menu yang dapat disiapkan oleh pengelola homestay karena terbatasnya keterampilan dan pengetahuan mereka dalam menyiapkan menu makanan pagi bagi tamu. Program Studi Bisnis Hospitaliti bekerjasama dengan dosen Program Studi Manajemen Tata Boga Politeknik Pariwisata Bali memberikan pelatihan bagi pemilik dan pengelola homestay dalam menyiapkan menu makanan pagi American breakfast untuk meningkatkan kompetensi peserta pelatihan di bidang makanan.

Pengaruh Stres Peran Terhadap Turnover Intention Dengan Keterikatan Kerja Sebagai Variabel Mediasi di The 101 Bali Fontana Seminyak Ni Putu Intan Sari; I Putu Esa Widahartana; Ida Ayu Kalpikawati
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): 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.v11i2.721

Pressures and problems in the hospitality industry due to the COVID-19 pandemic have made many hotel employees stop working and employees who are still working have to work in multiple roles. Employees who work in multiple roles are now slowly quitting their jobs due to role stress. Role stress can have a negative impact on companies such as reducing a sense of work engagement and increasing turnover intention. Therefore, this study aims to analyze the effect of role stress on turnover intention with work engagement as a mediating variable at The 101 Bali Fontana Seminyak. Data were collected by distributing questionnaires to 46 hotel employees. The data from the questionnaire were then analyzed using the classical assumption test, path analysis test, coefficient of determination test, and Sobel test. The results of data analysis found that role stress had a positive impact on turnover intention and a negative effect on engagement. Work engagement was found to have a negative effect on turnover intention. Work engagement was found to partially mediate this relationship. This study suggests the hotel to provide clear briefings to employees, build a comfortable work environment, and take a persuasive approach to employees.

Corporate Social Responsibility in Small and Medium Sized Enterprises Hotel in Seminyak Area A.A. Ayu Indah Kusuma Dewi; I Nyoman Sudiksa; Ida Ayu Kalpikawati; Ni Wayan Chintia Pinaria
Jurnal Ilmiah Hospitality Management Vol 13 No 1 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jihm.v13i1.218

This research is motivated by the importance of CSR disclosure among SMEs hotel in the Seminyak area that has been implementing CSR. The purpose of this study is to explore the implementation of CSR activities, the media uses to disclose the CSR activities, and the perceived barriers to disclosing CSR activities on the website. This research is a qualitative research. The population would be chosen through observation by direct phone call to each SMEs hotel area with CSR activities and 5 SMEs hotel have been chosen. The data needed was gathered by doing interviews to the owner or manager of each SMEs hotel. The data were analyzed through three activities, such as data reduction, data display, conclusions, and method triangulation. The results revealed SMEs hotel predominantly undertake corporate social marketing, community volunteering, and corporate philanthropy, then used meetings, word of mouth, briefing, WhatsApp, Instagram, and email to disclose their CSR activities. SMEs hotel perceived barriers in disclosing their CSR on the website are CSR disclosure is not needed, CSR disclosure is not their priority, and lack of human resources.

Pengaruh Lingkungan Kerja dan Motivasi Kerja Terhadap Kinerja Karyawan di Golden Tulip Jineng Resort Bali Pada Masa Pandemi Covid-19 Elisabeth Diora Jasmine; Ida Ayu Kalpikawati; Made Artajaya; Ni Wayan Chintia Pinaria
Journal of Hospitality Accommodation Management (JHAM) Vol. 2 No. 1 (2023): 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.v2i1.1001

This study aims to analyze the influence of the work environment and work motivation on employee performance at Golden Tulip Jineng Resort Bali during the Covid-19 Pandemic. The data collection technique used a questionnaire that was distributed to 40 hotel employees in the housekeeping department. The data from the questionnaire spread were analyzed using multiple linear regression. The results of the analysis show that (1) the work environment has a positive and significant effect on employee performance with a significance value of 0.002 < 0.1 (2) Work motivation has a positive and significant effect on employee performance with a signification value of 0.000 < 0.1. (3) There is a positive and significant influence together between the variables of work environment and work motivation on employee performance with a significance value of 0.000 <0.01 and a coefficient of determination of 63.7%. In this study, from the aspect of the work environment, it is expected to be one of the management's focuses to improve the employee's work environment, so that employees can work more productively and provide better results.

Co-Authors ., Sunar ., Sunar A.A. Ayu Indah Kusuma Dewi Adi Wiguna, Anak Agung Made Restu Agripina, Kadek Samanta Anak Agung Made Restu Adi Wiguna Andinata, Kadek Rian Andy Nudyanto Artajaya, Made Cantika, Ni Putu Ayu Chandra Chandra, Agnes Clearesta Adinda Dewa Ayu Made Lily Dianasari Dewa Trinagata Dewi, A.A. Ayu Indah Kusuma Eldwen Jaury Elisabeth Diora Jasmine Fajri, Natasya Nuraini Febrianto, I Gusti Agung Felicia Made Sabina Maya Mahadewi Gusti Ayu Kadek Putri Diantari I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Made Gemaharta Dwi Cita I Made Gemaharta Dwi Cita I Made Rumadana I Made Santosa Jaya Abadi I Nyoman Sudiksa I Nyoman Sudiksa I Nyoman Sudiksa I Putu Agus Mahendra Yasa I Putu Esa Widahartana I Putu Gede Ranggamas Surya Saputra I Wayan Jata Irene Hanna H Sihombing Jata, I Ketut Johanes Wibisono Kadek Andita Dwi Pratiwi Kadek Rian Andinata Kristiana, Nina Indra Loananta, Cahyo Purnomo Luh Putu Kartini M. Nur A. Nasution Made Carlos Fernando Agung Dwi Kora Maswiartha, Nyoman Gede Maureen Audria Nasution, M. Nur A. Nasution, M. Nur A. Natalie Limantara, Fiorenza Ayunda Ni Desak Made Santi Diwyarthi Ni Kade Juli Rastitiati Ni Kadek Vira Kumara Dewi Ni Luh Gde Sri Sadjuni Ni Made Savani Putri Ni Made Suastini Ni Made Suastini, Ni Made Ni Made Witari Ni Putu Intan Sari Ni Wayan Ayu Indah Megayanti Ni Wayan Chintia Pinaria Ni Wayan Chintia Pinaria Ni Wayan Chintia Pinaria Ni Wayan Chintia Pinaria Ni Wayan Chintia Pinaria Nila Lee Thesa Nyoman Gede Mas Wiartha Oola, Sarako Ritnama pinaria, ni wayan chintia Priliani, Ni Luh Dita Putu Diah Sastri Pitanatri Putu Gede Eka Darmaputra Putu Mira Astuti Pranadewi Rumadana, I Made Rumadana, I Made Sabudi , I Nyoman Sukana Sabudi, I Nyoman Sukana Sanjaya, Farisa Nurfitri Sudiarta, Ngakan Putu Sudiksa, I Nyoman Sulistyawati, Ni Luh Ketut Sulistyawati, Ni Luh Ketut Sri Sunar . Thesa, Nila Lee Veren Wiguna, Anak Agung Made Restu Adi Wijaya, Made Aditya Sastra Ananta Winata, Adi Sistha Wirayani, I Gusti Ayu Agung Witari, Ni Made Witari, Ni Made

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