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Optimalisasi Peran Manajemen Purchasing dalam Pengadaan Barang untuk Menunjang Operasional Kitchen: Kasus di sebuah Resor di Ubud Dewa Trinagata; Ida Ayu Kalpikawati; Ni Luh Gde Sri Sadjuni
Journal of Tourism and Hospitality Analysis (JoTHA) Vol. 3 No. 1 (2026): Journal of Tourism and Hospitality Analysis (JoTHA)
Publisher : HeadWay Research & Developemnt

Show Abstract | Download Original | Original Source | Check in Google Scholar

This study aims to analyze the optimization of the role of purchasing management in the procurement of goods to support kitchen operations at a Resort & Spa in Ubud. The approach used is qualitative with three types of informants, namely key informants (Purchasing Supervisor), main informants (Chef) and supporting informants (Receiving Section). Data were collected through observation, interviews, and documentation studies and analyzed descriptively qualitatively including the stages of data reduction, data presentation, and conclusion drawing. The results showed that the role of purchasing has been running optimally, with the application of indicators that are in accordance with the theory and SOP. The process of procuring and receiving goods runs smoothly, thus supporting the smooth operation of the kitchen. However, the purchasing team faces obstacles such as late deliveries, mismatched goods and sudden requests. These obstacles can be overcome through effective communication between the purchasing team and the kitchen team.

PENGARUH STRES KERJA TERHADAP KINERJA KARYAWAN DI SIX SENSES ULUWATU Made Carlos Fernando Agung Dwi Kora; Ida Ayu Kalpikawati; I Wayan Jata
SULTAN ADAM: Jurnal Hukum dan Sosial Vol 4 No 1 (2026): Januari-Juni 2026
Publisher : Yayasan Pendidikan Tanggui Baimbaian

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.71456/sultan.v4i1.2033

Penelitian ini dilatarbelakangi oleh tingginya tingkat stres kerja karyawan pada industri perhotelan yang berpotensi memengaruhi kinerja pelayanan. Penelitian bertujuan untuk menganalisis pengaruh stres kerja terhadap kinerja karyawan departemen culinary di Hotel Six Senses Uluwatu. Penelitian menggunakan pendekatan kuantitatif dengan metode asosiatif kausal. Populasi penelitian berjumlah 49 karyawan departemen culinary dan seluruh populasi dijadikan sampel menggunakan teknik sampling jenuh. Pengumpulan data dilakukan melalui kuesioner skala Likert, wawancara, dan dokumentasi. Teknik analisis data menggunakan uji validitas, uji reliabilitas, uji asumsi klasik, regresi linier sederhana, uji t, dan koefisien determinasi dengan bantuan SPSS versi 26. Hasil penelitian menunjukkan bahwa tingkat stres kerja berada pada kategori cukup tinggi dengan rata-rata 3,32, sedangkan kinerja karyawan berada pada kategori cukup baik dengan rata-rata 3,31. Hasil uji regresi menunjukkan bahwa stres kerja berpengaruh negatif dan signifikan terhadap kinerja karyawan dengan nilai signifikansi 0,000 < 0,05 dan koefisien regresi sebesar -0,732. Kesimpulan penelitian ini adalah semakin tinggi tingkat stres kerja yang dialami karyawan, maka kinerja karyawan cenderung mengalami penurunan sehingga pengelolaan stres kerja perlu menjadi perhatian manajemen hotel.

Leadership Style as a Determinat of Employee Performance in Hospitality Industry: A Case Study at SS Hotel in Legian Bali Anak Agung Made Restu Adi Wiguna; Ni Desak Made Santi Diwyarthi; Ida Ayu Kalpikawati
Journal of Economics, Management, Accounting and Computer Applications Vol. 3 No. 1 (2026)
Publisher : Institute Of Advanced Knowledge and Science

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.69693/jemaca.v3i1.39

This study aims to examine the influence of leadership style on employee performance at The SS Hotel, Legian Bali. An appropriate leadership style plays a vital role in enhancing work motivation, loyalty, and employee productivity. The research employed a quantitative approach using a saturated sampling technique involving 152 respondents. Data were collected using a questionnaire with a five-point Likert scale. The results of a simple linear regression analysis indicate that leadership style significantly influences employee performance, with a coefficient of determination of 81.4%. These findings suggest that the majority of performance variation among employees can be explained by the leadership style applied. Therefore, improving leadership quality is a key strategy in supporting hotel management success.

Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan Nusa Dua Beach Hotel & SPA-Handwritten Collection Ni Made Savani Putri; Irene Hanna H. Sihombing; Ida Ayu Kalpikawati
Jurnal Multidisiplin Indonesia Vol. 5 No. 9 (2026): Jurnal Multidisiplin Indonesia
Publisher : Riviera Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58344/jmi.v5i9.2968

Kinerja karyawan menjadi faktor penting dalam menjaga kualitas pelayanan di industri perhotelan. Di Nusa Dua Beach Hotel & Spa-Handwritten Collection, kinerja karyawan belum optimal, terlihat dari hasil performance appraisal kategori poor, fluktuasi absensi, serta keluhan tamu yang menambah beban kerja. Lingkungan kerja diduga menjadi salah satu faktor penyebabnya. Penelitian ini bertujuan menganalisis pengaruh lingkungan kerja terhadap kinerja karyawan di hotel tersebut, menggunakan pendekatan kuantitatif dengan 200 responden yang dipilih melalui proportionate stratified random sampling. Data dikumpulkan melalui kuesioner dan dokumentasi, kemudian dianalisis menggunakan uji validitas, reliabilitas, normalitas, heteroskedastisitas, linearitas, regresi linear sederhana, uji t, dan koefisien determinasi. Hasil penelitian menunjukkan lingkungan kerja berpengaruh positif dan signifikan terhadap kinerja karyawan, dibuktikan dengan nilai t hitung 14,373 > t tabel 1,653 dan signifikansi p < 0,001. Lingkungan kerja menjelaskan 51,1% variasi kinerja karyawan, sedangkan 48,9% sisanya dipengaruhi faktor lain di luar penelitian ini. Dengan demikian, semakin baik lingkungan kerja yang dirasakan karyawan, semakin tinggi pula kinerjanya. Manajemen hotel disarankan terus meningkatkan kualitas lingkungan kerja, baik fisik maupun nonfisik, guna mendukung kinerja karyawan dan kualitas pelayanan.

A Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan di X Wines Bali: Pengaruh Lingkungan Kerja Terhadap Kinerja Karyawan di X Wines Bali Kadek Rian Andinata; Ida Ayu Kalpikawati; Nyoman Gede Mas Wiartha
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 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 Nila Lee Thesa; Ida Ayu Kalpikawati; Ni Luh Gde Sri Sadjuni
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

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.

Managing The Supply Chain Behind The Butcher: Purchasing and Procurement Practices at Fast Hotel I Putu Agus Mahendra Yasa; Ni Made Suastini; Ida Ayu Kalpikawati; Ni Desak Made Santi Diwyarthi
West Science Interdisciplinary Studies Vol. 4 No. 10 (2026): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v4i10.3138

This study aims to analyze the role of Purchasing management in the procurement process to support Butcher operations at Fast Hotel and to identify the stages of the procurement process implemented. This study employed a descriptive qualitative approach. Data were collected through observation, interviews, and documentation involving informants consisting of the Purchasing Coordinator, Receiving Staff, and Butcher Staff. Data analysis was conducted through data reduction, data presentation, and conclusion drawing and verification. Data validity was assessed using method triangulation by comparing the results of interviews, observations, and documentation. The results show that the role of Purchasing management at Fast Hotel has generally been implemented in accordance with the relevant theoretical framework, covering goods requirement planning, supplier selection, purchasing processes, cost control, quality control, and interdepartmental coordination. The procurement process is also implemented through six stages, namely needs identification, procurement procedures, goods receiving, storage, distribution, and documentation. However, several challenges remain, including supplier delivery delays, discrepancies between the quantity of goods received and the quantities stated in the Purchase Order (PO), and sudden requests from user departments. These challenges may affect the timeliness and continuity of fulfilling the operational requirements of the Butcher department. Therefore, more consistent supplier monitoring, periodic supplier evaluation, more accurate quantity verification, and improved coordination among Purchasing, Receiving, and Butcher are required. Overall, Purchasing management plays an important role in ensuring the availability of raw materials and supporting the smooth operation of the Butcher department at Fast Hotel.

Splashing Satisfaction: The Influence of Swimming Pool Entertainment Facilities on Guest Satisfaction at AHA Hotel I Putu Gede Ranggamas Surya Saputra; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; Ni Desak Made Santi Diwyarthi
West Science Interdisciplinary Studies Vol. 4 No. 10 (2026): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v4i10.3139

This study aims to analyze the influence of swimming pool entertainment facilities on guest satisfaction at AHA Hotel. The study employed a quantitative approach supported by qualitative data. A total of 97 respondents were selected using purposive sampling and the Cochran formula. Data were collected through a five-point Likert-scale questionnaire, observation, semi-structured interviews, and documentation. The swimming pool entertainment facilities variable was measured based on servicescape indicators, while guest satisfaction was measured based on the comparison between guests’ expectations and their actual experiences. Data were analyzed using descriptive analysis and simple linear regression. The results showed that the swimming pool entertainment facilities obtained an overall mean score of 3.92, which was categorized as good. The highest-rated indicator was the attractiveness of the swimming pool facilities, with a mean score of 4.04, while the lowest score was found for pool water cleanliness, at 3.75. Guest satisfaction obtained an overall mean score of 3.61 and was also categorized as good. The t-test results showed a calculated t-value of 10.671 > the t-table value of 1.661, with a significance value of 0.000 < 0.05, indicating that swimming pool entertainment facilities have a positive and significant effect on guest satisfaction. The correlation coefficient of 0.738 indicates a strong relationship, while the R² value of 0.545 indicates that swimming pool entertainment facilities contribute 54.5% to the variation in guest satisfaction. These findings highlight the importance of sustainable facility management, particularly in improving water cleanliness, the availability of supporting facilities, facility maintenance, and the quality of guests’ recreational experiences.

Managing The Supply Chain Behind The Butcher: Purchasing and Procurement Practices at Fast Hotel I Putu Agus Mahendra Yasa; Ni Made Suastini; Ida Ayu Kalpikawati; Ni Desak Made Santi Diwyarthi
West Science Interdisciplinary Studies Vol. 4 No. 10 (2026): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v4i10.3138

This study aims to analyze the role of Purchasing management in the procurement process to support Butcher operations at Fast Hotel and to identify the stages of the procurement process implemented. This study employed a descriptive qualitative approach. Data were collected through observation, interviews, and documentation involving informants consisting of the Purchasing Coordinator, Receiving Staff, and Butcher Staff. Data analysis was conducted through data reduction, data presentation, and conclusion drawing and verification. Data validity was assessed using method triangulation by comparing the results of interviews, observations, and documentation. The results show that the role of Purchasing management at Fast Hotel has generally been implemented in accordance with the relevant theoretical framework, covering goods requirement planning, supplier selection, purchasing processes, cost control, quality control, and interdepartmental coordination. The procurement process is also implemented through six stages, namely needs identification, procurement procedures, goods receiving, storage, distribution, and documentation. However, several challenges remain, including supplier delivery delays, discrepancies between the quantity of goods received and the quantities stated in the Purchase Order (PO), and sudden requests from user departments. These challenges may affect the timeliness and continuity of fulfilling the operational requirements of the Butcher department. Therefore, more consistent supplier monitoring, periodic supplier evaluation, more accurate quantity verification, and improved coordination among Purchasing, Receiving, and Butcher are required. Overall, Purchasing management plays an important role in ensuring the availability of raw materials and supporting the smooth operation of the Butcher department at Fast Hotel.

Splashing Satisfaction: The Influence of Swimming Pool Entertainment Facilities on Guest Satisfaction at AHA Hotel I Putu Gede Ranggamas Surya Saputra; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; Ni Desak Made Santi Diwyarthi
West Science Interdisciplinary Studies Vol. 4 No. 10 (2026): West Science Interdisciplinary Studies
Publisher : Westscience Press

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58812/wsis.v4i10.3139

This study aims to analyze the influence of swimming pool entertainment facilities on guest satisfaction at AHA Hotel. The study employed a quantitative approach supported by qualitative data. A total of 97 respondents were selected using purposive sampling and the Cochran formula. Data were collected through a five-point Likert-scale questionnaire, observation, semi-structured interviews, and documentation. The swimming pool entertainment facilities variable was measured based on servicescape indicators, while guest satisfaction was measured based on the comparison between guests’ expectations and their actual experiences. Data were analyzed using descriptive analysis and simple linear regression. The results showed that the swimming pool entertainment facilities obtained an overall mean score of 3.92, which was categorized as good. The highest-rated indicator was the attractiveness of the swimming pool facilities, with a mean score of 4.04, while the lowest score was found for pool water cleanliness, at 3.75. Guest satisfaction obtained an overall mean score of 3.61 and was also categorized as good. The t-test results showed a calculated t-value of 10.671 > the t-table value of 1.661, with a significance value of 0.000 < 0.05, indicating that swimming pool entertainment facilities have a positive and significant effect on guest satisfaction. The correlation coefficient of 0.738 indicates a strong relationship, while the R² value of 0.545 indicates that swimming pool entertainment facilities contribute 54.5% to the variation in guest satisfaction. These findings highlight the importance of sustainable facility management, particularly in improving water cleanliness, the availability of supporting facilities, facility maintenance, and the quality of guests’ recreational experiences.

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