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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.

Pengaruh Online Destination Brand Experience Terhadap Minat Berkunjung Wisatawan Dengan Online Destination Brand Credibility Sebagai Variabel Mediasi di Kota Denpasar Ni Kadek Vira Kumara Dewi; I Nyoman Sudiksa; Ida Ayu Kalpikawati; Ni Wayan Chintia Pinaria
Jurnal Kepariwisataan Indonesia: Jurnal Penelitian dan Pengembangan Kepariwisataan Indonesia Vol. 17 No. 1 (2023): June 2023
Publisher : Ministry of Tourism and Creative Economy/Tourism and Creative Economy Agency Republic of Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47608/jki.v17i12023.132-143

This research aims to analyze the effect of online destination brand experience on tourists' interest in visiting with online destination brand credibility as a mediating variable in Denpasar city. The questionnaire was used as a data collection method and distributed to 100 respondents. The data analysis techniques used are classical assumption tests (normality tests, multicollinearity tests, and heteroskedasticity tests), path analysis, determination coefficient tests, and Sobel tests. The results showed that: 1) the online destination brand experience (ODBE)’s variable has a positive and significant effect on visiting interest, 2) the ODBE’s variable has a positive and significant effect on the online destination brand credibility (ODBC)’s variable, 3) the ODBC’s variable has a positive and significant effect on visiting interest, and 4) the ODBE’s variable has a positive and significant effect on the interest in visiting with the ODBC’s variable as a mediation variable. The Tourism Office of Denpasar City should make various efforts to shape the tourist experience online to increase the interest of domestic tourist through uploads on the Denpasar Instagram account related to tourist attractions in Denpasar

Pengaruh Motivasi Kerja dan Penghargaan Terhadap Loyalitas Karyawan di XYZ Hotel Bali Uluwatu Chandra, Agnes; Rastitiati, Ni Kade Juli; Kalpikawati, Ida Ayu
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 1 (2024): 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.v3i1.1352

The aim of this research is to analyze the influence of the work motivation and recognition on employee loyalty at XYZ Hotel Bali Uluwatu. The data was collected through the distribution of questionnaires to 63 respondents from various departmentsat XYZ Hotel Bali Uluwatu. The data analysis technique employed include a classical assumption test, a multiple linear regression analysis, determination analysis, correlation analysist, t-test, and F test. The data analysis tool used is the SPSS version 25 program for windows. The result of this research showed that work motivation had a positive and significant effect on employee loyalty with significance value of 0,003 < 0,05. Similarly, the provision of recognition has a positive and significant effect on employee loyalty with significance value of 0,009 < 0,05. Work motivation and recognition simultaneously have a positive and significant effect on employee loyalty with significance value of 0,000 < 0,05 and R2 value of 52,6%. Based on the research findings, it is recommended that XYZ Hotel Bali Uluwatu enhance work motivation and provide additional recognition such as extra wage, bonuses, carrier facilities and the like to increase employee loyalty and attachment at XYZ Hotel Bali Uluwatu.

Pengaruh Kepuasan kerja Terhadap Organizational Citizenship Behavior (OCB) Pada karyawan The Westin Resort & Spa Ubud Bali Sanjaya, Farisa Nurfitri; Sulistyawati, Ni Luh Ketut Sri; Kalpikawati, Ida Ayu
Journal of Hospitality Accommodation Management (JHAM) Vol. 3 No. 2 (2024): 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.v3i2.1509

To increase competitiveness and achieve company goals, human resources must have additional behavior known as Organizational Citizenship Behavior. Various factors, such as employee satisfaction can influence the level of Organizational Citizenship Behavior in a company. This study aims to determine the effect of job satisfaction on Organizational Citizenship Behavior. The population uses employees who work at The Westin Resort & Spa Ubud, Bali as many as 120 employees using the saturated sample technique. The results of data analysis show that job satisfaction has a positive and significant effect on Organizational Citizenship Behavior, where the regression value is 0.607, The t-count value is 8.555> 1.981 and The significance value is 0.001 <0.05. The magnitude of the effect of job satisfaction on Organizational Citizenship Behavior is 38.3%. Researchers suggest that leaders of The Westin Resort & Spa Ubud, Bali improve employee cooperation through team building to strengThen interpersonal relationships and build trust, reward outstanding employees and conduct periodic evaluations.

Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1361

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.

Penguatan Kelembagaan Kelompok Sadar Wisata Desa Wisata Keliki Kecamatan Tegallalang Kabupaten Gianyar Kalpikawati, Ida Ayu; Pinaria, Chintia; Sudiksa, I Nyoman
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1339

Keliki Village has been designated as a tourist village in 2020. As a relatively new tourist village, Keliki Tourism Village already has a tourism awareness group (Pokdarwis), but the tourism programme developed to optimise the village's potential has not been plemented. There are no documented activities in the tourism sector, even though in reality there are already several tourism businesses in Keliki Village, but they are still managed personally. This community service activity aims to provide institutional strengthening through increasing and developing the competence of Pokdarwis members in managing the Keliki Tourism Village. This service is carried out through the initial assessment stage, programme preparation, and service activities that involve the active participation of Pokdarwis members and the tourism community to formulate needs analyses and identify village potential. The number of service participants was 15, consisting of Pokdarwis members, the general public, and tourism actors in Keliki Village. The form of activity is socialisation, and the implementation date is June 15–16, 2023. The evaluation of this activity is carried out by distributing questionnaires to the participants. The results of the respondent's assessment obtained an average score of 3.80 with very good criteria, which means that the participants felt very satisfied with the activities carried out, and the participants strongly agreed that this activity could be continued again because they considered this activity to be very useful in helping Pokdarwis members develop tourism at Keliki Tourism Village.

Corporate Social Responsibility in Small and Medium Sized Enterprises Hotel in Seminyak Area Dewi, A.A. Ayu Indah Kusuma; Sudiksa, I Nyoman; Kalpikawati, Ida Ayu; Pinaria, Ni Wayan Chintia
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.

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

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v1i2.14

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.

Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): 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.v12i1.1361

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.

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