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All Journal Jurnal Ilmu Sosial dan Humaniora Media Wisata WIDYA MANAJEMEN Jurnal Manajemen Perhotelan dan Pariwisata Jurnal Bali Membangun Bali Journal of Tourism Economics and Policy International Journal of Applied Sciences in Tourism and Events Jurnal Ilmiah Pariwisata dan Bisnis Innovative: Journal Of Social Science Research
I Gede Putra Nugraha
Universitas Pendidikan Ganesha
Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Medicine & Pharmacology Public Health Social Sciences Transportation Other

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Dampak Penggunaan Aplikasi H-Butler Terhadap Efisiensi Standard Operating Procedure Check in dan Check Out di Ayana Resort and Spa Bali Widayanti, Kadek Sri; Nugraha, I Gede Putra
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 1 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i1.93366

Abstract

This research aimed to examine the implementation of the use of the H-butler application at Ayana Resort and Spa Bali which focuses on efficiency and improving check-in and check-out services with an increasingly modern and fast concept. The data collection methods used in this research are interviews, observation, documentation, and literature study. Interviews were conducted with hotel staff and guests. The data was analysed using qualitative methods. This research obtained results where the H-Butler application can reduce Que check-in and check-out, increase operational work efficiency, improve guest communication with staff, and reduce paper usage so as to protect the environment. Thus, the application implemented at Ayana Resort and Spa Bali has succeeded in improving the quality of hotel services and giving a positive image to the hotel.
Penerapan (Sop) Standard Operating Procedure Dalam Meningkatkan Pelayanan Room Service di Hotel Bali Niksoma Boutique Beach Resort Saputra, Gede Wira; Nugraha, I Gede Putra
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 8 No. 1 (2025)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v8i1.94569

Abstract

This study is a qualitative descriptive research that aims to identify and evaluate the application of Standard Operating Procedure (SOP) in room service services at Hotel Bali Niksoma Boutique Beach Resort. The discussion of the research leads to an explanation related to the implementation of standard operating procedures (SOP) in improving the quality of room service, the obstacles faced and the strategies used by Bali Niksoma Boutique Beach Resort to maintain service quality and guest loyalty. This research was conducted for 4 months with a qualitative descriptive method with data collection techniques in the form of observation, in-depth interviews, and document studies. This research interview was conducted with two people, the first with the Assistant Restaurant Outlet Manager, the second with Bali Niksoma Boutique Beach Resort employees, and used standard operating procedure documents (SOP) to set service quality standards. The results of this study show that the implementation of optimal standard operating procedures (SOP), careful planning, clear organization or division of labor, fast and precise implementation, and operational supervision are strategies used to improve the quality of room service, guest satisfaction and guest loyalty.
Strategi Bauran Pemasaran Ekowisata The Sila’s Agrotourism Bedugul dalam Meningkatkan Kunjungan Wisatawan Astuti, Putu Cindy Ayudia; Nugraha, I Gede Putra; Paramita, Putu Dian Yuliani
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 7 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Juli 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i7.837

Abstract

Penelitian ini bersifat konfirmatori yang bertujuan untuk mengetahui strategi – strategi bauran pemasaran yang dilakukan, kendala yang dirasakan oleh manajemen The Sila’s Agrotourism serta untuk mengetahui apakah strategi bauran pemasaran tersebut dapat memberikan dampak dalam meningkatkan kunjungan wisatawan. Metode penelitian ini menggunakan metode Deskriptif Kualitatif dimana pengambilan data – data dan informasi penelitian ini dilakukan melalui wawancara mendalam dengan manajemen The Sila’s Agrotourism yaitu Owner dan team marketing. Hasil penelitian dari wawancara mendalam yang telah peneliti lakukan yaitu Strategi bauran pemasaran yang dilakukan oleh team marketing adalah menggunakan bauran pemasaran 7P dan dengan pemasaran lainnya seperti, Periklanan, Kerjasama, door to door, client to client. This research is confirmatory in nature which aims to determine the marketing mix strategies implemented, the constraints experienced by the management of The Sila's Agrotourism and to find out whether the marketing mix strategy can have an impact on increasing tourist visits. This research method uses a qualitative descriptive method where the collection of data and research information is carried out through in-depth interviews with the management of The Sila's Agrotourism, namely the Owner and the marketing team. The results of research from in-depth interviews that researchers have conducted, namely the marketing mix strategy carried out by the marketing team is using the 7P marketing mix and with other marketing such as Advertising, Collaboration, door to door, client to client.
PENERAPAN KONSEP GREEN HOSPITALITY PADA HOMESTAY DI DESA WISATA PANJI, KABUPATEN BULELENG I Kadek Teddi Anggastia; I Gede Putra Nugraha; Ni Made Ary Widiastini
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 1 (2026)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i1.112291

Abstract

This study aims to explain the implementation of green hospitality in homestays in Panji Tourism Village and to identify the barriers to its implementation using a descriptive qualitative method. Data were collected through observation, interviews, and documentation. Interviews were conducted with homestay owners and the head of the tourism awareness group (Pokdarwis) of Panji Tourism Village. The results show that environmentally friendly practices—such as waste segregation, plastic reduction, the use of energy-efficient lighting, natural ventilation, utilization of local food ingredients, and environmentally based tourism activities—have been implemented, but not optimally. This is due to the absence of standard operating procedures (SOPs), limited education for guests and managers, and constraints in facilities, technology, and funding. Nevertheless, the implementation of green hospitality has generated positive environmental, social, and economic impacts for the local community and has enhanced the attractiveness of Panji Village as a sustainable tourism destination. Panji Village has strong potential to further develop sustainable tourism through the green hospitality concept by strengthening education, village policies, and green homestay standards. Therefore, the findings of this study can serve as a reference for homestay managers, village governments, and stakeholders in the development of sustainable tourism in tourism villages.
Sustainable spiritual tourism experience: Transforming melukat ritual in Sawan Village, Bali Luh Putu Triyanti Ariestiana Dewi; I Gede Putra Nugraha
International Journal of Applied Sciences in Tourism and Events Vol. 10 No. 1 (2026): June 2026
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/ijaste.v10i1.89-103

Abstract

This study explores the transformation of the Melukat ritual into a spiritual tourism experience and examines its contribution to sustainable tourism development in Sawan Village. A qualitative approach was employed using purposive sampling to select key informants, including local community members, traditional leaders, temple stakeholders, and tourism actors involved in or knowledgeable about the Melukat ritual at Pura Batu Bolong. Data were collected through field observations, in-depth semi-structured interviews, and document analysis, and were analyzed using inductive thematic analysis. The findings reveal that the Melukat ritual can be systematically transformed into a spiritual tourism experience through the preservation of ritual authenticity, community-based governance, and active tourist participation. The ritual generates transformative experiences, including purification, emotional healing, inner peace, and self-reflection, which attract both domestic and international tourists seeking meaningful and spiritually enriching journeys. These experiences contribute to spiritual sustainability by safeguarding the sacredness of holy water and the spirit of place, while simultaneously supporting sustainable rural development through cultural preservation, environmental conservation, and local economic opportunities. Nevertheless, its tourism potential remains underdeveloped due to limited promotion, weak destination management, and the absence of structured governance and carrying-capacity regulations. This study contributes to spiritual tourism literature by proposing an integrated framework linking ritual transformation, transformative tourist experiences, spiritual sustainability, and sustainable rural development. The findings also offer practical insights for local stakeholders to design tourism experiences that maintain ritual sacredness while enhancing community welfare and destination competitiveness.
IDENTIFIKASI POTENSI WISATA BUKIT KURSI DALAM UPAYA PENGEMBANGAN PARIWISATA BERKELANJUTAN DI DESA PEMUTERAN, KECAMATAN GEROKGAK, KABUPATEN BULELENG Made Gina Sonia; Ni Luh Henny Andayani; I Gede Putra Nugraha
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.113579

Abstract

Penelitian ini bertujuan untuk mengidentifikasi potensi wisata di Bukit Kursi di Desa Pemuteran, Buleleng, serta menganalisis pengembangannya berdasarkan prinsip pariwisata berkelanjutan (3P: Planet, People, Profit). Metode penelitian yang digunakan adalah deskriptif kualitatif dengan teknik pengumpulan data melalui observasi, wawancara, dan dokumentasi. Hasil penelitian menunjukkan bahwa Bukit Kursi memiliki potensi alam berupa pemandangan sunrise dan sunset, jalur trekking, serta potensi spiritual dengan keberadaan Pura Batu Kursi. Dari aspek 3P, pengembangan lingkungan (Planet) dilakukan melalui penghijauan dan pengelolaan sampah mandiri; aspek sosial (People) melibatkan partisipasi masyarakat melalui banjar adat dan Pokdarwis; serta aspek ekonomi (Profit) memberikan kontribusi bagi UMKM lokal. Namun demikian, hingga saat ini Bukit Kursi masih belum memiliki sistem pengelolaan wisata yang formal, sehingga pengembangannya belum berjalan secara optimal. Bukit Kursi masihmemerlukan peningkatan fasilitas pendukung, promosi wisata, serta perencanaan terpadu agar keberlanjutan lingkungan dan kesejahteraan masyarakat lokal dapat terus terjaga. Penelitian ini diharapkan dapat menjadi bahan pertimbangan bagi pemerintah desa dan pemangku kepentingan dalam pengembangan wisata berbasis masyarakat yang berkelanjutan.
IMPLEMENTASI FOOD SAFETY DALAM MENINGKATKAN KUALITAS PRODUK KULINER DI JAMBULUWUK OCEANO SEMINYAK HOTEL Kadek Ananda Hary Krishna; I Gede Putra Nugraha; Luh Putu Triyanti Ariestiana Dewi
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 9 No. 2 (2026): Jurnal Manajemen Perhotelan dan Pariwisata (IN PRESS)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v9i2.115063

Abstract

This study aims to analyze the implementation of food safety to improve the quality of culinary products at the Jambuluwuk Oceano Seminyak Hotel and identify inhibiting factors. The study employed a qualitative descriptive approach with a case study method. Data collection included direct observation in the kitchen and restaurant areas, in-depth interviews with the Executive Chef, Food and Beverage Product staff, stewards, and daily workers, as well as documentation in the form of Standard Operating Procedures (SOPs), photographs of operational activities, and other supporting records. The results indicate that food safety implementation at the Jambuluwuk Oceano Seminyak Hotel has been implemented throughout all stages of kitchen operations, including receiving and storing raw materials, processing, and serving food, adhering to the principles of hygiene, sanitation, and the HACCP system. This implementation has contributed positively to the consistency of the quality, safety, and quality of culinary products served to guests. However, several inhibiting factors were identified, including varying levels of employee knowledge and compliance with food safety standards, limited human resources, and increased workloads during peak operating hours. Therefore, enhanced training, ongoing supervision, and management commitment are needed to optimally improve the effectiveness of food safety implementation.
Video-Based Promotion Strategy to Increase the Economic Value of Local Coffee “Kejapa” in Tigawasa Village, Buleleng Rendi Syaputra Wau; Ni Made Ary Widiastini; I Gede Putra Nugraha
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 7 No 1 (2026): April 2026
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v7i1.483

Abstract

Purpose: This study aims to analyze the role of video-based promotional strategies in increasing the economic value of Kejapa Coffee, a local product of Tigawasa Village, Buleleng, Bali. Research methods: This study uses a descriptive qualitative approach. The data collecting techniques used include field observation, video content documentation, and interviews with business owners. Promotional media were analyzed through Instagram, WhatsApp Business, and the use of barcodes on product packaging. The video production process was carried out using a digital camera and video editing applications. Results and discussion: The results show that video-based promotions increase product visibility, strengthen quality perceptions, and encourage consumer interaction. The economic impact is evident in increased demand, market expansion, and new business opportunities based on local coffee. Implication: Video promotional strategies can be an effective instrument in strengthening the local economy, increasing the competitiveness of MSMEs, and developing village potential based on superior products and cultural narratives.
Co-Authors Agustina, Made Dian Putri Astuti, Putu Cindy Ayudia Gede Nanda Afrivania Gede Parma Hana Zerlinda I Kadek Teddi Anggastia Jaya, Kadek Arya Krisna Kadek Ananda Hary Krishna Luh Putu Triyanti Ariestiana Dewi Luh Putu Triyanti Ariestiana Dewi Made Dian Putri AGUSTINA Made Gina Sonia Meriana, Ni Kadek Ni Luh Henny Andayani Ni Made Ary Widiastini Paramita, Putu Dian Yuliani Rahutama ATIDIRA Rendi Syaputra Wau Saputra, Gede Wira Trianasari Widayanti, Kadek Sri Zerlinda, Hana