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All Journal Jurnal Bisnis Hospitaliti SIGn Journal of Social Science
Saputra, I Nyoman Gede Agus Jaya
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Decision Sciences, Operations Research & Management Social Sciences

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Pengaruh Keunikan Proses Produksi Arak Bali dan Promosi Terhadap Niat Berkunjung Dan Partisipasi Promosi Oleh Konsumen Pada Rumah Makan Dapoer Bali Mula di Desa Les, Kecamatan Tejakula, Buleleng Widuri, Setyowati Ayu; Arcana, I Nyoman; Juniari , Ni Kadek Eni Juniari; Saputra, I Nyoman Gede Agus Jaya; Rusdiarnata, I Ketut
JURNAL BISNIS HOSPITALITI Vol 14 No 1 (2025): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v14i1.1455

Abstract

Dapoer Bali Mula restaurant in Les Village, Tejakula District, Buleleng offers educational tour packages on the preservation of Balinese Arak and traditional Balinese dishes for tourists. This study aims to determine the influence of the uniqueness of the Balinese Arak production process and promotion on the participation of consumers with the intention to visit as an intervening variable in the Dapoer Bali Mula restaurant with 108 respondents. The statistical analysis used in this study is Path Analysis. The results of the study show that: 1) The uniqueness of the Balinese Arak production process and promotion affects the intention to visit; 2) The intention to visit, the uniqueness of the Balinese Arak production process and promotion affect the participation of consumers in promotion, both on their social media accounts and through "word of mouth"; 3) Intention to visit is an intervening variable between the influence of the uniqueness of the Balinese Arak production process on promotional participation by consumers; 4) Intention to visit is not an intervening variable between the influence of promotion on promotion participation by consumers. This research suggests that Dapoer Bali Mula restaurants should always strive to improve the quality of preservation of Balinese Arak Production Cultural Heritage and increase the variety of souvenir products so that more and more consumers participate in promoting Dapoer Bali Mula Restaurant
Exploring Service Excellence Training: Developing the Professional Competence of Waitstaff at Small-Scale Restaurants in Bali Saputra, I Nyoman Gede Agus Jaya; Sudiparwati, Putu Ayu; Rusdiarnata, I Ketut; Juniari, Ni Kadek Eni
SIGn Journal of Social Science Vol 6 No 2: Desember 2025 - Mei 2026
Publisher : CV. Social Politic Genius (SIGn)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37276/sjss.v6i2.696

Abstract

Small-scale restaurants in tourist destinations confront a dual operational burden. Operators must meet international service quality standards despite limited staffing and operational vulnerability. This study aims to comprehensively explore the sociopsychological dynamics of service excellence training implementation on the transformation of waitstaff competence and its contribution to customer loyalty. Applying an exploratory qualitative approach, this research involved 30 waitstaff classified into novice and senior groups across ten restaurants in Bali. Data collection was executed through in-depth interviews, non-participant observation, and the application of a strict marketing variable isolation protocol. The results showed that the training effectively restored understanding of food service procedures as a means to mitigate operational dysfunction. The role-play simulation method proved capable of eliminating cultural awkwardness by integrating standardized language with local warmth. Furthermore, providing limited autonomy successfully accelerated the customer’s emotion de-escalation phase. Nevertheless, the findings revealed an adaptation disparity. Novice waitstaff demonstrated strong adaptability and learning, whereas senior waitstaff were hindered by entrenched work habits and hierarchical ego. Ultimately, this competency enhancement was shown to increase the guest return visit rate on its own. In conclusion, service excellence training is not merely a technical transfer but an essential strategic driving factor for competitive advantage. This study recommends shifting to tactical daily briefings and positioning senior employees as role models to improve customer retention in the local culinary business ecosystem.
Co-Authors Astuti Pranadewi, Putu Mira Febrianto, I Gusti Agung I Nyoman Arcana Juniari , Ni Kadek Eni Juniari Massenga, Lidjah Magdalena Muliana, I Wayan Ni Kadek Eni Juniari, Ni Kadek Eni Ni Putu Ariesta Budiani, Ni Putu Ariesta Pastini, I Wayan Rinala, I Nyoman Rusdianata, I Ketut Rusdiarnata, I Ketut Sudiparwati, Putu Ayu Widuri, Setyowati Ayu