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All Journal International Journal of Travel, Hospitality and Events Brilliant International Journal of Management and Tourism
Ida Ayu Elistyawati
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Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Social Sciences Transportation Other

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Front Office Department Service Quality during the Covid-19 Period Ni Made Ayu Safitri; I Nyoman Rajin Aryana; Ida Ayu Elistyawati; Made Sudiarta; Ni Luh Eka Armoni
International Journal of Travel, Hospitality and Events Vol. 1 No. 1 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i1.5

Abstract

ABSTRACT Purpose: This study was to determine the service quality of the front office department and the efforts of the front office department in Canggu Dream Village, Bali, Indonesia, to maintain and improve the quality of the services given. Research methods: This study used descriptive statistical analysis techniques with 90 samples of guest reviews selected using purposive sampling method. The source of data is guest reviews for one year from January 2020 to December 2020 on online travel agents. Results and discussion: There were comparisons of positive reviews with a total of 94% while negative reviews are only 6%. Each variable gets a different percentage, the empathy variable gets a percentage of 50% and becomes the most dominant variable in positive reviews. Implication: All the variables have a higher percentage of positive reviews than negative reviews. Keywords: quality of service, guest complaints, front office department.
Implementation of E-Service Quality at Front Office Department to Increase Guest Satisfaction Ni Made Nitha Balistha; I Ketut Sutama; Ida Ayu Elistyawati; I Gede Mudana; Ni Nyoman Triyuni; Ni Made Ernawati
International Journal of Travel, Hospitality and Events Vol. 1 No. 3 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v1i3.171

Abstract

Purpose: The purpose of this research is to know the implementation of e-service quality Front Office Department in increasing guest satisfaction at a 5-star hotel located in Ubud, Bali. Research methods: The data analysis techniques used in this research are servqual (service quality) and IPA (Importance Performance Analysis). Results and discussions: The results of the research from servqual (service quality) show that the positive servqual score gap is more than the negative servqual score gap, where overall the e-service quality implemented at the hotel has provided satisfaction to guests and showed good service. Meanwhile, the results of the IPA (Importance Performance Analysis) research show that indicators that need to be improved are the availability of products displayed on electronic media (Q6) and consumer personal data protected on electronic media (Q7). Implication:  indicators that need to be maintained in this research are information related to credit cards or payments that can be guaranteed security carried out by FO Staff (Q8), FO Staff handle guest complaints quickly and swiftly (Q9), Hotels have a refund mechanism (refunds). for payment transactions (Q10) and the hotel has 24 hours customer service by the FO Staff (Q11).   Keywords: E-service quality, guest satisfaction, front office department.
Yield Management Strategy in Increasing Room Occupancy in The New Normal Era Ni Luh Gde Vania Pradina; Ida Ayu Elistyawati; Ni Nyoman Sri Astuti; I Gede Mudana
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i1.234

Abstract

Purpose: The purpose of this study is to find out what are strategies in increasing the occupancy rate of the new normal era at The Westin Resort & Spa Ubud, Bali and to determine the yield management strategy in increasing occupancy rates in the new normal era at The Westin Resort & Spa Ubud, Bali. Research methods: The types of data used are qualitative and quantitative data. Data collection methods used in this study were observation, interviews, questionnaires, and literature study. The data analysis technique used is descriptive qualitative and quantitative methods. This study uses a marketing mix approach with a SWOT analysis using the 7P indicator. Results and discussion: Yield management strategies that can be used to increase room occupancy are expanding market share and working partners with travel agents, increasing promotions based on information technology and utilizing social media, strengthening local culture on products to be sold, providing valet parking for guests, providing technology application training to staff regularly to improve staff quality and performance, creating and developing products according to current trends. Implication: The Westin Resort & Spa Ubud, Bali is in a growth stage. Keywords: yield management, room occupancy, new normal, SWOT.
Flash Sale Promotion to Increase Room Occupancy and Room Revenue at The Royal Beach Seminyak Bali Ni Kadek Hera Silawati; I Putu Astawa; I Gusti Putu Sutarma; Made Sudiarta; Ida Ayu Elistyawati
International Journal of Travel, Hospitality and Events Vol. 2 No. 2 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i2.255

Abstract

Purpose: This research aimed to describe the implementation of flash sale promotions and the contribution of flash sales to room occupancy and room revenue at The Royal Beach Seminyak Bali (TRBS). Research methods: The research uses interviews, observation, and documentation studies on the number of room nights per month data and room revenue from flash sales data for the last three years. The data analysis technique used is descriptive statistics processed with Microsoft Excel 2013. Results and discussion: Form of the implementation of the flash sale starts with a communication plan in the form of promotions that are carried out using several platforms such as websites, mobile applications, and social media. During the execution of the flash sale, the discounted price is adjusted to the guest who is an AccorHotels member and not an AccorHotels member. Implication: Implementing the flash sale promotion was quite helpful in increasing room occupancy and room revenue by contributing the third largest reservation with an average donation of 20% for room occupancy and 18% for room revenue over the last three years.   Keywords: hotel, flash sale promotion, room occupancy, room revenue.
Menu Engineering Approach to Determine Sales Strategy at Senja Eatery Labuan Bajo Restaurant Putu Gita Suari Miranti; Made Satria Pramanda Putra; Layla Fickri Amalia; Ida Ayu Elistyawati
Brilliant International Journal Of Management And Tourism Vol. 5 No. 2 (2025): June : Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v5i2.4459

Abstract

This study aims to determine the right menu sales strategy in Senja Eatery Restaurant Labuan Bajo by evaluating the menu using the Menu Engineering approach based on its profitability and popularity level. The menu items analyzed are the Main Course menu with a total of 21 items. The research method used is quantitative descriptive with the source of result data. The results of this study are, menu items classified into 4 categories, 1 menu item is classified as Stars menus, 5 menu items are classified as Puzzles menu, 9 menu items are classified as Plow horses menus and the remaining 6 are classified as Dogs menus. The sales strategy applied to each menu category, namely the Stars menu, is to place it in a special place on the menu. For menu puzzles, lowering the selling price can increase sales while promoting it in all marketing media lines. The strategy for the Plow horses menu, maintain the menu items on the menu and make the menu more profitable by increasing the price. The strategy for the Dogs menu, eliminate the dogs menu items from the menu and replace them with other dishes that show potential profitability and popularity.
The Phenomenon of FOMO as Consumptive Behavior of Generation Z in Purchasing Traditional Food (Case Study of Lawar Macho Rena) Ida Ayu Elistyawati; I Gusti Ayu Ratna Pramesti Dasih; Gusti Ayu Putu Darmayanti
Brilliant International Journal Of Management And Tourism Vol. 5 No. 2 (2025): June : Brilliant International Journal Of Management And Tourism
Publisher : Pusat Riset dan Inovasi Nasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v5i2.4506

Abstract

Fear of Missing Out (FoMO), or the fear of missing out on new information or trends that emerge, is one of the phenomena that emerge as a result of the influence of social media. In terms of food, FoMO makes Generation Z want to try viral foods so as not to be considered out of date. This case study uses a qualitative method with a phenomenological approach, using observation and interviews. A qualitative method with a phenomenological approach was used to collect and interview ten Gen Z informants. The results showed that Generation Z's social media content encouraged 85% of respondents to try or follow trends on social media. However, this study found that it was not only Generation Z's social media content that created a desire to try or follow trends on social media; among them, Hedden influenced Gen Z's interest in buying traditional food by 60%, unique or ancient names influenced Gen Z's interest by 70%, and traditional food stalls that were legendary influenced Gen Z's interest by 75%. Generation Z believes that legend food is delicious because it still exists today.
Co-Authors Gusti Ayu Putu Darmayanti I Gede Mudana I Gusti Ayu Ratna Pramesti Dasih I Gusti Putu Sutarma I Ketut Sutama I Nyoman Rajin Aryana Layla Fickri Amalia Made Satria Pramanda Putra Made Sudiarta Ni Kadek Hera Silawati Ni Luh Eka Armoni Ni Luh Gde Vania Pradina Ni Made Ayu Safitri Ni Made Ernawati, Ni Made Ni Made Nitha Balistha Ni Nyoman Sri Astuti Ni Nyoman Triyuni Putu Astawa Putu Gita Suari Miranti