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All Journal JURNAL KEPARIWISATAAN Journal Of Management Science (JMAS) Jurnal Review Pendidikan dan Pengajaran (JRPP) Jurnal Kepariwisataan Indonesia: Jurnal Penelitian dan Pengembangan Kepariwisataan Indonesia Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI 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) Multidisciplinary Journal of Education, Economic and Culture Journal of Hotel Management
Kalpikawati, Ida Ayu
Politeknik Pariwisata Bali
Arts Humanities Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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P Pengaruh Pengetahuan Keamanan Pangan Terhadap Penanganan Higiene Sanitasi di Grand Hyatt Bali: Pengaruh Pengetahuan Keamanan Pangan Terhadap Penanganan Higiene Sanitasi di Grand Hyatt Bali Fajri, Natasya Nuraini; Sabudi , I Nyoman Sukana; Kalpikawati, Ida Ayu
JURNAL GASTRONOMI INDONESIA Vol 12 No 2 (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.v12i2.1506

Abstract

The study aimed to determine the influence of food safety knowledge on handling food hygiene and sanitation at the Grand Hyatt Bali Hotel. The sample comprised 80 respondents, namely food and beverage product employees, food and beverage service, and stewards, using the purposive sampling method of distributing questionnaires. The data analysis technique uses Simple Linear Regression, Coefficient of Determination, and t-test using SPSS version 25 for Windows. The results of data analysis show that food safety knowledge partially has a positive and significant effect on handling food sanitation hygiene, where the t value is 10,948> 1,991, and the sig value is 0.000 <0.050. The magnitude of the influence of food safety knowledge on the handling of food sanitation hygiene is 60,6%. The conclusion is that food safety knowledge has a positive and significant impact on handling food sanitation. The advice given is that Grand Hyatt Bali is expected to increase the intensity of providing information about the risk of contamination, checking uniform dress, checking the quality of food processing tools and equipment, and appealing to employees who are handling food when they are suffering from diseases that can affect food safety.
The effect of service quality, facilities and environmental cleanliness on tourist satisfaction at the fire flies garden tourist attraction, taro tourism village Pinaria, Ni Wayan Chintia; Kalpikawati, Ida Ayu; Artajaya, Made; Febrianto, I Gusti Agung
Junal Ilmu Manajemen Vol 8 No 2 (2025): April: Management Science and Field
Publisher : Institute of Computer Science (IOCS)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35335/jmas.v8i2.681

Abstract

This study aims to analyze the effect of service quality, facilities, and environmental cleanliness on tourist satisfaction at The Fire Flies Garden. This research uses quantitative and qualitative methods, with primary data obtained through a Likert scale-based questionnaire (1-5) to tourists and interviews with managers. The sampling technique used Accidental Sampling with 60 respondents. Data analysis was conducted using multiple linear regression with the help of SPSS. The results showed that service quality, facilities, and environmental cleanliness have a positive and significant influence on tourist satisfaction, both partially and simultaneously. Tourists are satisfied with the services provided, adequate facilities, and environmental cleanliness that is maintained. The research conclusion confirms that these three variables play an important role in improving the tourist experience and sustainability of tourist destinations.
Pengaruh Gaya Kepemimpinan Terhadap Kinerja Karyawan di TIS Hotel, Legian Adi Wiguna, Anak Agung Made Restu; Kalpikawati, Ida Ayu; Santi Diwyarthi, Ni Desak Made
Jurnal Multidisiplin West Science Vol 4 No 07 (2025): Jurnal Multidisiplin West Science
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/jmws.v4i07.2431

Abstract

Kemajuan perusahaan bergantung pada kinerja karyawan dalam mendukung visi dan misi. Gaya kepemimpinan yang baik dapat memberikan kontribusi positif terhadap kinerja karyawan, sedangkan gaya kepemimpinan yang buruk dapat menurunkan kinerja karyawan. Penelitian ini bertujuan untuk mengetahui pengaruh gaya kepemimpinan terhadap kinerja karyawan di TIS Hotel. Jumlah sampel dalam penelitian ini adalah 152 responden dengan menggunakan sampel jenuh. Data dikumpulkan dengan menyebarkan kuesioner dengan menggunakan skala likert 5 poin untuk mengukur 26 item pernyataan. Teknik analisis data yang digunakan adalah analisis regresi linier sederhana, uji t, dan koefisien determinasi yang diolah dengan program SPSS. Hasil penelitian ini menunjukkan bahwa gaya kepemimpinan berpengaruh positif dan signifikan terhadap kinerja karyawan di TIS Hotel memiliki pengaruh terhadap kinerja karyawan sebesar 81,4%. Hal ini berarti memiliki tingkat pengaruh kuat, sedangkan sisanya sebesar 18,6% dipengaruhi oleh variabel lain yang tidak diteliti dalam penelitian ini. Perusahaan diharapkan dapat lebih memperhatikan gaya kepemimpinan dan lingkungan kerja untuk meningkatkan kinerja karyawan.
Leadership Style Impact toward Employee Performance at ABC Hotel Wiguna, Anak Agung Made Restu Adi; Diwyarthi, Ni Desak Made Santi; Kalpikawati, Ida Ayu
Multidisciplinary Journal of Education , Economic and Culture Vol. 3 No. 2 (2025): September 2025
Publisher : Yayasan Pondok Pesantren Sunan Bonang Tuban

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.61231/mjeec.v3i2.397

Abstract

This study investigates the impact of leadership style on employee performance at ABC Hotel. A total of 152 employees participated as respondents, selected through a saturated sampling method. Data were collected using structured questionnaires with 26 statement items measured on a five-point Likert scale. Statistical analyses, including simple linear regression, t-tests, and the coefficient of determination, were conducted using SPSS software. The findings reveal that leadership style exerts a positive and significant influence on employee performance, explaining 81.4% of performance variance, while the remaining 18.6% is attributable to other factors not examined in this study. These results emphasize the strategic role of leadership in enhancing organizational performance in the hospitality sector.
The Influence of Front Office Service Quality on Guest Satisfaction at Courtyard by Marriott Bali Nusa Dua Resort Agripina, Kadek Samanta; Kalpikawati, Ida Ayu; Sabudi, I Nyoman Sukana
Journal of Hospitality Accommodation Management (JHAM) Vol. 4 No. 2 (2025): 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.v4i2.1982

Abstract

Service quality plays a vital role in the hospitality industry as it directly influences guest satisfaction, customer loyalty, as well as the image and sustainability of a hotel. As the primary point of guest interaction, the front office is crucial in shaping first impressions and creating a pleasant and memorable stay experience. This study aims to examine the effect of front office employees’ service quality on guest satisfaction at Courtyard by Marriott Bali Nusa Dua Resort. A quantitative descriptive approach was employed, with data collected through questionnaires distributed to 120 hotel guests. Data analysis included validity and reliability testing, simple linear regression, and t-tests using SPSS version 26. Service quality was measured using the SERVQUAL dimensions: tangibles, reliability, responsiveness, assurance, and empathy. The findings reveal that the service quality of front office staff has a positive and significant impact on guest satisfaction. This suggests that responsive, courteous, and personalized service enhances guest comfort and overall stay experience. The study highlights the importance of continuous training and evaluation for front office employees to maintain consistent service quality and ensure that guest expectations are met.  
A Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan di X Wines Bali: Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan di X Wines Bali Andinata, Kadek Rian; Kalpikawati, Ida Ayu; Mas Wiartha, Nyoman Gede
Journal of Hotel Management Vol. 3 No. 1 (2025): Journal of Hotel Management
Publisher : Program Studi Administrasi Perhotelan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jhm.v1i1.1507

Abstract

Abstract Employee performance is a very influential factor in the work system in company. The success or failure of the companyare seen from how good the performance of employees in the company. A conducive and comfortable work environment are the way to maintain and improve employee performance to remain good. This study aims to determine the effect of work environment on employee performance at X Wines Bali. A good work environment can make a positive contribution to employee performance, while a bad work environment may decrease the employee performance. The number of samples inthis study was 90 respondents using saturated sampling method. The data was collected by distributing questionnaires using a 5-point Likert scale to measure 26 statement items. The data analysis techniques used were simple linear regression analysis, t-test, and the coefficient of determination which were processed with the SPSS version 25. The results of this study indicate that work environment contributes to the employee performance by 52%, while the remaining 48% is influenced by other variables outside of this study. The companies are expected to pay more attention to the work environment to improve the performance of employees.
Pengaruh Beban Kerja Terhadap kinerja Karyawan F& B Services Departement di Intercontinentan Bali Resort Thesa, Nila Lee; Kalpikawati, Ida Ayu; Sri Sadjuni, Ni Luh Gde
Journal of Hotel Management Vol. 3 No. 1 (2025): Journal of Hotel Management
Publisher : Program Studi Administrasi Perhotelan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jhm.v1i1.1514

Abstract

The intense competition in the hospitality industry demands high-quality service, with employee performance being a crucial factor influencing it. The purpose of this study is to determine the effect of workload on employee performance in the F&B service department at InterContinental Bali Resort. This research uses quantitative data and includes the entire population of 82 active employees as the sample. The analytical techniques used include validity tests, reliability tests, classical assumption tests, simple linear regression analysis, coefficient of determination tests, and t-tests. The results show that the workload variable has a positive and significant effect on employee performance, with a t-value (thitung) greater than the critical t-value (ttabel), specifically 9.721 > 1.664. The workload has a positive beta value of 0.676 on employee performance. Workload contributes to influencing employee performance by 54.2% in the moderate category, while the remaining 45.8% is influenced by other variables not examined in this study.
PENGARUH BRAND IMAGE DAN HARGA TERHADAP KEPUTUSAN PEMBELIAN WEDDING PACKAGE DI SIX SENSES ULUWATU, BALI Oola, Sarako Ritnama; Kalpikawati, Ida Ayu; Wiartha, Nyoman Gede Mas
Journal of Hotel Management Vol. 2 No. 2 (2024): Journal of Hotel Management
Publisher : Program Studi Administrasi Perhotelan

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jhm.v2i2.1578

Abstract

Brand image and price are key factors that influence purchasing decisions, especially in the competitive wedding service industry. This study aims to examine the effect of brand image and price on purchasing decisions for wedding packages at Six Senses Uluwatu, Bali. A quantitative approach was used with a saturated sampling technique, involving 75 respondents who had purchased wedding packages at the venue. Data were collected through questionnaires and analyzed using Multiple Linear Regression, Coefficient of Determination, t-test, and F-test. The results show that both brand image and price have a positive and significant impact on purchasing decisions, both individually and simultaneously. The combined contribution of brand image and price to the purchasing decision is 69.3%, while the remaining 30.7% is influenced by other factors not examined in this study, such as service quality, product quality, and promotional efforts. The findings suggest that maintaining a strong brand image and offering competitive pricing are crucial strategies for attracting consumers in the luxury wedding market.
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

Abstract

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.
Pemanfaatan Digital Marketing Dan Pengembangan SDM untuk Meningkatan Kualitas Pelayanan Akomodasi di Desa Wisata Taro Tegallalang Gianyar Bali Kalpikawati, Ida Ayu; Sulistyawati, Ni Luh Ketut Sri; Pinaria, Ni Wayan Chintia; Adinda, Clearesta; Suastini, Ni Made; Loananta, Cahyo Purnomo; Pratiwi, Kadek Andita Dwi; Jata, I Ketut
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 2 (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.v4i2.1588

Abstract

Taro Village is one of the leading tourist villages in Gianyar, Bali, offering natural and cultural potential that supports community welfare through tourism. By 2024, there has been a significant increase in the number of accommodations in Taro Village, which has created new challenges regarding digital marketing and meeting service standards in accommodation management. This Community Service Program aims to enhance the competence of accommodation managers in Taro Village through training on excellent service, accommodation standardization, and effective digital marketing. The program combines socialization and practical activities, focusing on improving accommodation visibility as well as implementing service standards and processes. The expected outcomes include enhanced competence of accommodation managers, a deeper understanding of digital marketing, and better service standard implementation, enabling Taro Village to compete as a premier tourist destination. The program was attended by 30 participants, including accommodation owners, members of Pokdarwis, and local residents involved in the tourism sector in Taro Village. The activities, consisting of socialization and practical sessions, were held on September 17-18, 2024. The evaluation was conducted by distributing questionnaires to participants to measure their satisfaction. The results showed that the average satisfaction score reached 3.8, which falls into the "very good" category, with most participants expressing a willingness to participate in similar activities in the future. Participants also requested more practical materials so they can directly learn and apply the skills taught, making the training more relevant to their field needs.  
Co-Authors ., Sunar ., Sunar Adi Wiguna, Anak Agung Made Restu Adinda, Clearesta Agripina, Kadek Samanta Andinata, Kadek Rian Andy Nudyanto Artajaya, Made Cantika, Ni Putu Ayu Chandra Chandra, Agnes Dewi, A.A. Ayu Indah Kusuma Dianasari, Dewa Ayu Made Lily Eldwen Jaury Fajri, Natasya Nuraini Febrianto, I Gusti Agung I Gusti Ngurah Agung Suprastayasa I Gusti Ngurah Agung Wiryanata I Made Rumadana I Nyoman Sudiksa I Putu Esa Widahartana Jata, I Ketut Jata, I Wayan Johanes Wibisono Juli Rastitiati, Ni Kade Kartini, Luh Putu Kristiana, Nina Indra Loananta, Cahyo Purnomo M. Nur A. Nasution Mas Wiartha, Nyoman Gede Maureen Audria Nasution, M. Nur A. Nasution, M. Nur A. Ni Kadek Vira Kumara Dewi Ni Made Suastini, Ni Made Ni Made Witari Ni Putu Intan Sari Ni Wayan Ayu Indah Megayanti Ni Wayan Chintia Pinaria Oola, Sarako Ritnama pinaria, ni wayan chintia Pratiwi, Kadek Andita Dwi Priliani, Ni Luh Dita Putu Gede Eka Darmaputra Rastitiati, Ni Kade Juli Rumadana, I Made Rumadana, I Made Sabudi , I Nyoman Sukana Sabudi, I Nyoman Sukana Sanjaya, Farisa Nurfitri Santi Diwyarthi, Ni Desak Made Sastri Pitanatri, Putu Diah Sri Sadjuni, Ni Luh Gede Sudiarta, Ngakan Putu Sudiksa, I Nyoman Sulistyawati, Ni Luh Ketut Sulistyawati, Ni Luh Ketut Sri Sunar . Thesa, Nila Lee Veren Wiartha, Nyoman Gede Mas 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