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All Journal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Harmony Hospitality
I Nengah Sandi Artha Putra
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Storynomics Tourism: Promosi Daya Tarik Wisata di Kawasan Wae Bobok Kabupaten Menggarai Barat Melalui Tradisi Lisan Ni Nyoman Arini; I Nengah Sandi Artha Putra; Ida Ayu Karina Putri
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 9 No 1 (2024): Volume 9 No 1
Publisher : UHN IGB Sugriwa Denpasar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.25078/pariwisata.v9i1.3536

Abstract

This study aims to analyze oral traditions that have potential as tourist attractions in the Wae Bobok Area. Local communities can use this cultural heritage to promote storynomics tourism in Wae Bobok Area while preserving it. The approach used in this study is qualitative to explore various aspects of folklore relevant to tourism, such as cultural values, local cultural heritage, and tourist attractions. The type of data used in this study is qualitative data. Data was collected through observation, interviews, and documentation. The results of this study show that the oral tradition that developed in Wae Bobok has great potential as a promotional medium to introduce the charm of natural tourism such as springs, Cunca Pengantin, and beautiful scenery from “Jurang Maut”. In addition, there is also potential to promote cultural tourism wealth which includes traditional Tuak Reis and Manuk Kapu rituals, as well as local gastronomy such as rebok. Oral traditions such as folklore, myths, and traditional rituals can be an important part of enriching the tourist experience, while preserving the local cultural heritage. Through proper promotion, oral traditions can become a unique tourist attraction and certainly distinguish Wae Bobok from other tourism destinations, as well as help build awareness of the importance of cultural preservation.
PENERAPAN STANDARD OPERATING PROCEDUREPELAYANAN MAKANAN DI RESTORAN AQVA HOTEL LEGIAN-BALI I Nengah Sandi Artha Putra; Widiantara, I Made Dedy; Wiantara, I Gusti Nyoman; Poetranto, Isa Wahjoedi Dwi
HARMONY HOSPITALITY Vol. 7 No. 2 (2022): Harmony Hospitality
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/harty.2022.7223

Abstract

Several things that become problems in service by waiters at the AQVA Hotel Restaurant, namely incompatibility with the Standard Operating Procedure of service in the Sequence of Service when taking orders. Therefore the purpose of this research is 1. To find out the application of the Standard Operating Procedure in food service at the AQVA Hotel Legian Restaurant, 2. To find out the obstacles faced in implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant, 3. To find out the efforts made in overcoming the obstacles to implementing the Standard Operating Procedure at the AQVA Hotel Legian Restaurant. In this study, several instruments were used, such as: a list of questions that the author would use to interview the informants. This study uses qualitative descriptive data analysis techniques to process data obtained from the industry. The conclusion of the research is that the implementation of the Standard Operating Procedure in the Sequence of Service by waiters at the AQVA Hotel Restaurant has not been carried out properly and correctly, the type of menu used is Ala carte and uses American Service. Some of the obstacles experienced in hotels are not mastering SOPs, lack of manpower, not conducting briefings. Therefore the efforts made include: studying and understanding, adding manpower, and holding regular briefings.
Co-Authors Ida Ayu Karina Putri Ni Nyoman Arini Poetranto, Isa Wahjoedi Dwi Wiantara, I Gusti Nyoman Widiantara, I Made Dedy