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All Journal International Journal of Tourism Business Research Jurnal Ragam Pengabdian
Margresya Rompas
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Economics, Econometrics & Finance Environmental Science Social Sciences Other

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Does Project Noise Interfere With Guest Comfort? A Case Study at Radisson Blu Uluwatu Hotel Silvana Mewengkang; Asterlita R. Wenas; Silvana Sumoked; Margresya Rompas; Deisy Ch. Andih; Fonny Sangari; Pangemanan, Jemmy
Jurnal Internasional Riset Bisnis Pariwisata Vol 4 No 1 (2025): International Journal of Tourism Business Research (INTOUR)
Publisher : Faculty of Economics and Business, University of Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/intour.v4i1.1832

Abstract

Radisson Bali Uluwatu is one of the 5-star hotels in Bali. Since mid-2023, the hotel has experienced many complaints from guests staying due to the construction project of the hotel and villa construction, which is located east and west of the hotel. This study aims to determine the noise disturbance of construction projects on guest comfort at Radisson Blu Bali Uluwatu Hotel. This research uses data collection methods by means of observation, interviews, and documentation. The data obtained was then analyzed and presented qualitatively. The results showed how to understand and apply soundproofing methods to reduce noise entering the hotel room. The conclusion that can be drawn is that the application of acoustic systems in guest rooms is able to provide comfort while in the room, so that guests feel safe, comfortable, and satisfied with the hotel atmosphere, and will have a positive impact on the Radisson Blu Bali Uluwatu Hotel
Food Handling & Food Savety Training bagi Pengelola Kuliner Permana, Dimas Ero; Pearl Loesye Wenas; Merryany Bawole; Margresya Rompas; Frans Victor Rattu
Jurnal Ragam Pengabdian Vol. 2 No. 3 (2025): Desember (in progress)
Publisher : Lembaga Teewan Journal Solutions

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62710/4j8x7b65

Abstract

Consumers have become increasingly concerned about food quality and safety in the last decade. Fostering and maintaining guest confidence in food quality and safety requires the role of quality assurance departments in the food sector.  These guidelines consist of the basic principles, procedures, personal hygiene and means necessary to design and maintain an environment suitable for producing acceptable quality food.  Budo Tourism Village has 15 culinary operators and 11 tourist facilities and so far there have been no cases of culinary mismanagement causing illness or casualties to visitors.  However, during observations of tourist sites, and facilities owned by culinary arrangements are still classified as below standard and the cleanliness of waiters and culinary managers has not been maximized. Discussion and practice methods were used in this training. The results show that the level of understanding of the participants is quite responsive, this is indicated by six assessment indictors, namely: cleanliness and sanitation, separation of food ingredients, cooking properly, storage of food ingredients, selection of raw materials and dining table set-up. Furthermore, the assessment of the presenters by the participants related to the content of the material and delivery, on average participants answered with interesting and mastering.
Co-Authors Asterlita R. Wenas Deisy Ch. Andih Fonny Sangari Frans Victor Rattu Merryany Bawole Pangemanan, Jemmy Pearl Loesye Wenas Permana, Dimas Ero Silvana Mewengkang Silvana Sumoked