Article Per Year (5 Year)
p-Index From 2021 - 2026
7.755
P-Index
This Author published in this journals
All Journal Krisna: Kumpulan Riset Akuntansi Journal of Information System, Applied, Management, Accounting and Research jurnal ilmiah hospitality Widya Akuntansi dan Keuangan Jurnal Pengabdian Mandiri Publikasi Ilmiah Bidang Pengabdian Kepada Masyarakat (SIKEMAS) Jurnal Ilmiah Pariwisata dan Bisnis AMMA : Jurnal Pengabdian Masyarakat Jurnal Studi Perhotelan dan Pariwisata
Widhyadanta, I Gede Dirga Surya Arya
Institut Pariwisata Dan Bisnis Internasional
Religion Agriculture, Biological Sciences & Forestry Humanities Chemistry Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Materials Science & Nanotechnology Nursing Public Health Social Sciences Other

Published : 60 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 60 Documents
Search

 2   3   4   5   6 
Pengaruh Reservasi Online dan Offline Travel Agent terhadap Tingkat Hunian Lubin, Carmelita; Purnantara, I Made Hadi; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.931

Abstract

Sektor pariwisata dan perhotelan merupakan salah satu sektor yang berkembang saat ini. Bali yang merupakan salah satu destinasi wisata yang memiliki potensi besar untuk menarik banyak pengunjung yang mana hal ini berdampak kepada salah satunya adalah tingkat hunian di hotel yang ada di Bali. Era globalisasi ini sangat menguntungkan dunia perhotelan, dikarenakan semua dapat diakses dengan mudah, untuk mempermudah konsumen melakukan pemesanan kamar maka hotel bekerja sama dengan agen perjalanan baik secara online maupun offline. Tujuan umum dari penelitian ini yaitu untuk mengetahui pengaruh reservasi agen perjalanan online dan agen perjalanan offline terhadap tingkat hunian kamar di InterContinental Bali Sanur Resort. Metode penelitian didasarkan pada pendekatan kuantitatif berbentuk asosiatif dengan teknik pengumpulan data yaitu wawancara dan dokumentasi serta menggunakan metode purposive sampling. Hasil penelitian menunjukkan bahwa ada pengaruh signifikan secara parsial antara agen perjalanan online dan offline pada okupansi, kemudian ada pengaruh signifikan secara simultan antara agen perjalanan online dan offline pada okupansi, dan besar dampak yang signifikan secara simultan antara agen perjalanan online dan offline pada okupansi di InterContinental Bali Sanur Resort. The tourism and hospitality sectors are among today's growing sectors. Bali was one of the travel destinations that had great potential to attract many visitors, which affected one of them was the living rate at a hotel in Bali. The era of globalization has benefited the hotel world, as all access to it is easy, to make room reservations easier, so the hotel collaborates with travel agents both online and offline. The research aimed at knowing how the agents' online and offline reservations affect the living rooms of the intercontinental Bali Sanur Resort. Research methods used are associative, quantitative approaches with data collection techniques of interviews and documenting, and using sampling techniques. Research indicates that there is a significant impact between agent's online and offline travel directly to room living, there is a significant impact between agent's simultaneous online and offline travel levels, and a significant simultaneous influence between agent online and offline towards the rooms on the intercontinental Bali Sanur Resort.
Pengaruh Disiplin dan Motivasi Kerja terhadap Kepuasan Kerja Karyawan Fortuna, Dewa Ayu Putu Mayuni; Amir, Firlie Lanovia; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 2 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i2.932

Abstract

Tujuan penelitian ini agar dapat mengetahui bagaimanakah pengaruh disiplin dan motivasii kerja secara bersamaan serta parsial terhadap kepuasan kerja karyawn. Penelitian ini dilakukan di Hotel COMO Uma Canggu. Dalam penelitian ini menggunakan metodologi kuantitatif, dengan pra penelitian dilakukan melalui wawancara online dan pengolahan data utama menggunakan kuesioner yang dibagikan kepada anggota staf COMO Uma Hotel Canggu. Karyawan Hotel COMO Uma Canggu yang menjadi populasi penelitian ini. 67 responden dipilih untuk sampel menggunakan simple random sampling dan algoritma Slovin. Uji Asumsi Klasik, Analisis Regresi Linear Berganda, Uji Koefisien Determinasi, Uji F, dan Uji t merupakan metode analisiis data yng digunakn pada penulisan penelitiann ini, bantuan yang digunakan oleh penulis ialah program SPSS versi 25. Dilihat dari temuan penelitian adalah sebagai berikut: (1) Disiplin secara signifikan meningkatkan kepuasan kerjaa karyawan, dengn nilai t-hitung sebesr 3,023 dan signifikansii sebesarr 0,004. (2) Kepuasan kerja pegawai secara signifikan dipengaruhi positif oleh motivasi, dengan nilai t-hitung sebesar 3,623 dan signifikansi sebesar 0,001. Disiplin dan motivasii kerja keduanya memiliki dampak yng cukup menguntungkan terhaadap kepuasn kerja karyawn, dengan nilai signifikansi 0,000. Disiplin dan motivasi kerja memiliki dampak 50,5% terhadap seberapa puas karyawan dengan pekerjaannya. The purpose of writing this reseaarch is to be able to find out how thee influence of discipline and work motivation simultaneously and partially on employee job satisfaction. This researcch was conductted at the COMO Uma Hotel Canggu. In this study, a quantitative methodology was used, with pre-research conducted through online interviews and primary data processing using questionnaires distributed to COMO staff members at Uma Hotel Canggu. COMO Uma Canggu Hotel employees who are the population of this study. 67 resspondents were selected for the sample using simple random sampling and the Slovin algorithm. Classical Assumption Test, Multiplle Linear Regressiion Analysis, Coefficient of Determinatiion Test, F Test, and T test are the data analysis methods used in writing this research, the assistance used by the authors is the SPSS program version 25. Judging from the research findings are as follows: ( 1) Discipline significantly increases employee job satiisfaction, with a t-count of 3.023 and a significance of 0.004. (2) Employee job satisfaction is significantly positively influenced by motivation, with a t-count of 3.623 and a significance of 0.001. Discipline and work motivation both have a quite beneficial influennce on emplloyee job satisfactiion, with a signiificance vallue of 0.000. Discipline and work motivation have a 50.5% impact on how satisfied employees are with their jobs.
Pembuatan Brownies dengan Tepung Bebas Gluten Aditya, I Wayan Hendra; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 3 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Maret 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i3.950

Abstract

Brownies atau Bronis merupakan sebuah makanan yang dipanggang yang berbentuk persegi, datar atau bar dikembangkan di Amerika Serikat pada akhir abad ke-19 dan dipopulerkan di Amerika Serikat dan Kanada pada paruh pertama abad ke-20. Brownies adalah salah satu hidangan penutup yang telah menjadi menu yang sangat popular, dan semua orang bisa menikmati makanan penutup dimanapun dan kapanpun. Dalam tugas akhir resep makanan ini penulis membahas mengenai Pembuatan Brownies dengan Tepung Bebas Gluten. Tujuan dalam pembuatan tugas akhir resep makanan ini adalah memperkenalkan kepada para penderita penyakit Celiac Diase dengan memanfaatkan Tepung Singkong (Cassava Flour) sebagai tepung bebas gluten. Dimana sebagai substitusi dari tepung terigu untuk pembuatan kue brownies. Dengan upaya, agar orang-orang yang memiliki penyakit Celiac disease masih bisa menikmati kue brownies dengan karakteristik sensoris yang sama dengan brownies yang menggunakan tepung terigu yang mengandung gluten. Brownies, also known as bronis, are square, flat, or bar-shaped baked goods that originated in the United States at the end of the 19th century and became popular in the United States and Canada during the first half of the 20th century. Brownies are a well-loved dessert that has become a very popular menu item, and people can enjoy them anytime and anywhere. In this final food recipe assignment, the author discusses how to make brownies using gluten-free flour. The purpose of this recipe is to introduce people who suffer from Celiac Disease to the use of cassava flour as a gluten-free alternative. Cassava flour is used as a substitute for wheat flour in brownie recipes. Through this approach, individuals with celiac disease can still enjoy brownies with the same sensory qualities as those made with traditional wheat flour that contains gluten.
Analisis Peningkatan Popularitas dan Profitabilitas Menu A’la Carte di Restoran Seminyak Kitchen Hotel Courtyard Bali Seminyak Resort Wulandari, Ni Made Gita; Moch Nur Efendi; Widhyadanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 6 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i6.1012

Abstract

Evaluasi menu perlu dilakukan untuk meningkatan kualitas dan efisiensi dari menu yang ditawarkan. Penelitian ini dilakukan karena terdapat permasalahan pada Restoran Seminyak Kitchen terkait kualitas makanan, efisiensi menu, serta kesibukan operasional restoran hanya berpusat ketika breakfast, namun mengalami penurunan kunjungan ketika lunch maupun dinner. Penelitian ini mempunyai tujuan mencari tahu daya tarik dari restoran, meningkatkan popularitas dan profitabilitas menu, serta strategi yang dapat dilakukan untuk menanggulangi permasalahan tersebut. Metode penelitian menggunakan metode kualitatif dengan analisis deksripftif dan sistem rekayasa menu (menu engineering) yang fokus terhadap indeks popularitas serta marjin kontribusi demi mengetahui pengklasifikasian dari setiap menu. Sumber data yakni data primer berupa hasil wawancara dari restoran manajer dan dosen tata boga serta pengamatan langsung dan data sekunder yaitu food sales history, food cost, selling price serta daftar menu dari Restoran Seminyak Kitchen, serta hasil publikasi pihak lain melalui studi pustaka. Berdasarkan hasil analisis menu engineering, kategori star terdiri dari 17 menu dengan presentase 32%, kategori plowhorse terdiri dari 20 menu dengan persentase 32%, kategori puzzle terdiri dari 9 menu dengan persentase 17%, kategori dog terdiri dari 7 menu dengan persentase 13%. Strategi yang dapat dilakukan kepada manajemen Restoran Seminyak adalah pengurangan dan pergantian menu dengan kategori dog, mengevaluasi harga produk dan biaya produksi menu dengan kategori plowhorse, penjualan sugestif dan promosi untuk menu dengan kategori puzzle, dan menjaga kualitas dan performa menu serta menjadikan menu dengan kategori star sebagai signature dish.Menu evaluation needs to be done to improve the quality and efficiency of the menu offered. This research was conducted because there were problems at the Seminyak Kitchen Restaurant related to food quality, menu efficiency, and the restaurant's operational activities were only centered on breakfast, but experienced a decrease in visits during lunch and dinner. The purpose of this study is to determine the attractiveness of the restaurant, increase the popularity and profitability of the menu, as well as strategies that can be done to overcome these problems. The research method uses a qualitative method with descriptive analysis and a menu engineering system that focuses on the popularity index and contribution margin so that the classification of each menu can be known. The data is sourced from primary data in the form of interviews with restaurant managers and culinary lecturers as well as direct observations and secondary data, namely food sales history, food costs, selling prices, and menu lists from Seminyak Kitchen Restaurant, as well as publication results from other parties through literature studies. Based on the results of menu engineering analysis, the star category consists of 17 menus with a percentage of 32%, the plowhorse category consists of 20 menus with a percentage of 32%, the puzzle category consists of 9 menus with a percentage of 17%, the dog category consists of 7 menus with a percentage of 13%. The strategy adopted by Seminyak Restaurant management is to reduce and replace menus with the dog category, evaluate product prices and production costs for menus with the plowhorse category, suggestive sales and promotions for menus with the puzzle category, and maintain the quality and performance of the menu and make the menu with the star category signature dishs.
Analisis Kinerja Pramusaji Terhadap Kepuasan Tamu Pada Sugar & Spice Restaurant Di Aston Kuta Hotel & Residence Kusuma, Bintang Cahaya; Sudiarta, I Nyoman; Widhyandanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 7 (2025): Jurnal Ilmiah Pariwisata dan Bisnis Juni 2025
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i7.1048

Abstract

Kualitas pelayanan yang baik di restoran dapat memberikan banyak keuntungan bagi perusahaan. Pramusaji di restoran harus memiliki kualitas yang baik untuk memberikan pelayanan terbaik kepada tamu. Konsumen akan merasa puas terhadap produk/jasa yang ditawarkan apabila apa yang mereka dapatkan sesuai bahkan melebihi dari apa yang mereka harapkan. Penelitian ini bertujuan untuk mengetahui pengaruh kinerja pramusaji terhadap kepuasan tamu. Populasi menggunakan pengunjung di Sugar & Spice Restaurant dan sampel sebanyak 70 responden. Metode pengumpulan data menggunakan kuisioner. Teknik analisis data menggunakan uji validitas, uji reabilitas, uji asumsi klasik, analisis regresi linier sederhana, uji koefisien determinasi, dan uji t. Dari hasil penelitian diperoleh hasil yaitu kinerja pramusaji berpengaruh positif & signifikan terhadap kepuasan tamu Pada Sugar & Spice Restaurant di Aston Kuta Hotel & Residence. Hal ini berarti bahwa semakin baik kinerja pramusaji Pada Sugar & Spice Restaurant di Aston Kuta Hotel & Residence maka akan meningkatkan kepuasan tamu. Besarnya pengaruh kinerja pramusaji terhadap kepuasan tamu adalah sebesar 54,9%. Saran yang dapat diberikan olah peneliti adalah pramusaji Pada Sugar & Spice Restaurant di Aston Kuta Hotel & Residence diharapkan selalu menjaga kebersihan restoran, mengantar makanan tamu dengan cepat, cepat dalam menangani keluhan dan permintaan tamu, bersikap sopan dalam memberikan pelayanan dan berkomunikasi yang baik dengan tamu. Good service quality in restaurants can provide many benefits for the company. Waiters in restaurants must have good quality to provide the best service to guests. Consumers will be satisfied with the products/services offered if what they get matches or even exceeds what they expected. This study aims to determine the effect of waiter performance on guest satisfaction. The population uses visitors at Sugar & Spice Restaurant and a sample of 70 respondents. Methods of data collection using a questionnaire. Data analysis techniques used validity test, reliability test, classic assumption test, simple linear regression analysis, coefficient of determination test, and t test. From the research results, it was found that the performance of waiters had a positive & significant effect on guest satisfaction at Sugar & Spice Restaurant at Aston Kuta Hotel & Residence. This means that the better the performance of the waiter at Sugar & Spice Restaurant at Aston Kuta Hotel & Residence, the higher the guest satisfaction. The magnitude of the influence of the waiter's performance on guest satisfaction is 54.9%. Suggestions that can be given by researchers are that waiters at Sugar & Spice Restaurant at Aston Kuta Hotel & Residence are expected to always maintain the cleanliness of the restaurant, deliver guest food quickly, be fast in handling guest complaints and requests, be polite in providing service and communicate well with guests.
Minat dan Strategi Pemasaran Nastar Daun Kelor sebagai Peluang Bisnis untuk Masyarakat Generasi Milenial di Kota Denpasar Putra, Komang Asta Guna Abdi; Juniarta, Pande Putu; Widhyadanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 9 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i10.1086

Abstract

Generasi Milenial di Kota Denpasar Teknik pengumpulan data menggunakan wawancara dan dokumentasi. Uji prasyarat analisis dalam penelitian ini meliputi uji normalitas, Peneltian ini bertujuan untuk mengetahui pengembangan usaha yang dilakukan oleh Nastar Daun Kelor, ada pula mengetahui seberapa daya Tarik minat beli konsumen terhadap kontribusi pengembangan usaha yang dilakukan oleh Nastar Daun Kelor dalam meningkatkan pendapatan marginal rumah tangga, dan perspektif ekonomi dan meningkatkan penjualan terhadap pengembangan usaha yang dilakukan pada Nastar Daun Kelor. Jenis penelitian yang digunakan adalah dengan cara wawancara yang dimana lebih menuju kalangan Generasi Milenial yang bekerja di insdustri Entertaiment, ataupun Pekerja swasta yang memiliki dampak baik dalam sector usaha Hasil penelitian menunjukkan bahwa dalam pengembangan usaha yang dilakukan pada Nastar Daun Kelor, umumnya menggunakan tiga faktor produksi diantaranya yaitu modal berupa uang dan peralatan, tenaga kerja, dan keahlian keusahawanan. Serta kekuatan dalam mempromosikan barang/jasa tersebut. Kata Kunci : Strategi, Pemasaran, Milenial, Nastar   Millennial Generation in Denpasar City Data collection techniques used interviews and documentation. The prerequisite analysis test in this study includes a normality test, This study aims to determine the business development carried out by Nastar Daun Kelor, there is also to find out how much consumer buying interest in the contribution of business development carried out by Nastar Daun Kelor in increasing household marginal income, and economic perspectives and increasing sales of business development carried out on Nastar Daun Kelor. The type of research used is by means of interviews which are more directed at the Millennial Generation who work in the Entertainment industry, or private workers who have a good impact in the business sector The results of the study show that in business development carried out on Nastar Daun Kelor, generally use three factors of production including capital in the form of money and equipment, labor, and entrepreneurial skills. As well as strength in promoting the goods/services. Keywords: Strategy, Marketing, Millennial, Nastar
Strategi Pengembangan Usaha Olahan Nanas di Kabupaten Bengkayang Provinsi Kalimantan Barat JANE, NOVENA; Darsana, I Made; Widhyadanta, I Gede Dirga Surya Arya
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 12 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i12.1090

Abstract

Penelitian ini bertujuan untuk menganalisis strategi pengembangan usaha olahan nanas di Kabupaten Bengkayang, Kalimantan Barat. Nanas merupakan komoditas unggulan daerah yang berpotensi besar untuk dikembangkan menjadi produk olahan bernilai tambah seperti selai, sirup, dodol, dan keripik. Metode yang digunakan dalam penelitian ini adalah deskriptif kualitatif dengan pendekatan studi kasus. Teknik analisis data menggunakan Analisis SWOT untuk mengidentifikasi faktor internal dan eksternal yang mempengaruhi usaha olahan nanas. Hasil penelitian menunjukkan bahwa kekuatan utama terletak pada ketersediaan bahan baku dan cita rasa khas nanas lokal. Kelemahan utama adalah keterbatasan pengetahuan pengolahan dan pemasaran. Peluang besar terbuka dari tren konsumsi pangan lokal dan dukungan pemerintah, sementara ancaman datang dari kurangnya akses pasar dan persaingan produk sejenis. Strategi yang disarankan adalah diversifikasi produk, penguatan kapasitas SDM, dan pemasaran digital.   This research aims to analyze the development strategy of pineapple processing bussiness in Bengkayang Regency, West Kalimantan. Pineapple is a leading commodity in the region with significant potential to be developed into value-added processed products such as jams, syrups, dodol, and chips. The method used in this study is qualitative descriptive with a case study approach. Data analysis techniques employ SWOT Analysis to identify internal and external factors affecting pineapple processing businesses. The results indicate that the main strength lies in the availability of raw materials and the distinctive taste of local pineapples. The primary weakness is the limited knowledge of processing and marketing. Significant opportunities arise from the trend of local food consumption and government support, while threats come from limited market access and competition from similar products. The suggested strategies include product diversification, strengthening human resource capacity, and digital marketing.
Pengaruh Preferensi Dan Motivasi Wisatawan Gen Z Terhadap Minat Berkunjung Ke Atlas Beach Club Salurante, Kinaya Louise; Widhyandanta, I Gede Dirga Surya Arya; Sari, Retno Juwita
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 4 No. 9 (2025): Jurnal Pariwisata dan Bisnis Internasional
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v4i9.1164

Abstract

Penelitian ini bertujuan untuk mengetahui preferensi wisatawan dan motivasi wisatawan secara parsial dan simultan terhadap minat berkunjung ke Atlas Beach Club Sampel yang digunakan dalam penelitian ini sebanyak 286 responden. Teknik analisis data yang digunakan dalam penelitian ini adalah Uji Asumsi Klasik, Anaisis Regresi Linier Berganda, Uji Koefisien Determinasi, dan Uji t. Dari hasil penelitian dapat dilihat bahwa Preferensi wisatawan berpengaruh positif signifikan terhadap minat berkunjung, motivasi wisatawan berpengaruh negatif signifikan terhadap minat berkunjung, dan secara simultan Preferensi wisatawan dan motivasi wisatawan berpengaruh signfikan terhadap minat berkunjung. Besarnya Preferensi wisatawan dan motivasi wisatawan terhadap minat berkunjung adalah 55,6%. Saran yang dapat diberikan peneliti adalah pihak Atlas Beach Club diharapkan terus melalukan inovasi, agar nantinya selalu dapat memberikan pengalaman yang sesuai dengan tren dan gaya hidup, selalu meyediakan fasilitas yang berbeda dari pesasasing, untuk memberikan hiburan dan suasana yang berbeda bagi pengunjung, dan menyediakan fasilitas yang lengkap dan berkualitas, serta pelayanan yang baik.   Blimbingsari Tourism Village has potential and resources that can be developed and managed with the attachment of community participation. Tourism potential is collaborated with maximum community participation can achieve the dimensions of the implementation of Community Based Tourism so that it can support the realisation of sustainable tourism. The purpose of this research is to 1). Know the natural and cultural tourism potential of Blimbingsari Tourism Village, 2). Knowing the form of community participation involvement, and 3). Knowing the success of CBT in managing tourist villages to realise sustainable tourism. The research method used used a qualitative approach. Data were collected using observation, interview and documentation techniques. The sources of this research are the parties involved in the management of tourist villages, namely Perbekel, BUMDES, Tourism Committee and Village Community. The results of this study indicate that the development of tourist villages has implemented the CBT indicators, namely the economic, environmental, cultural, social and political dimensions. However, in the political dimension there is a lack of success rate indicators because young people have not optimally participated in tourism activities. This study aims to determine tourist preferences and tourist motivations partially and simultaneously towards the interest in visiting the Atlas Beach Club. The sample used in this study was 286 respondents. The data analysis techniques used in this study were the Classical Assumption Test, Multiple Linear Regression Analysis, Coefficient of Determination Test, and t-test. From the results of the study, it can be seen that tourist preferences have a significant positive effect on interest in visiting, tourist motivation has a significant negative effect on interest in visiting, and simultaneously tourist preferences and tourist motivation have a significant effect on interest in visiting. The magnitude of tourist preferences and tourist motivation towards interest in visiting is 55.6%. The suggestion that can be given by the researcher is that the Atlas Beach Club is expected to continue to innovate, so that later it can always provide an experience that is in accordance with trends and lifestyles, always provide different facilities from other tourists, to provide different entertainment and atmosphere for visitors, and provide complete and quality facilities, as well as good service
FAKTOR-FAKTOR YANG MEMPENGARUHI PERSEPSI PEMILIK HOMESTAY ATAS LAPORAN KEUANGAN DI DESA WISATA PELAGA I Gede Dirga Surya Arya Widhydanta; Ni Luh Gde Sari Dewi Astutui
KRISNA: Kumpulan Riset Akuntansi Vol. 14 No. 2 (2023)
Publisher : Faculty of Economics and Business, Universitas Warmadewa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22225/kr.14.2.2023.203-215

Abstract

The importance of financial statements with business objectives to be ongoing (going concern), the need for complete financial reports is increasing. Good financial management will ultimately make homestays able to compete and maintain their existence in the tourism industry business. The purpose of this study was to determine the factors that influence financial statement information on homestay owners in Pelaga Tourism Village. The data used in this study are primary data derived from questionnaires distributed to respondents. The sample in this study were homestay owners in Pelaga Tourism Village as many as 35 respondents. The analysis technique used is multiple linear regression. The results research reveals that accounting training, education level, accounting understanding, and the owner's experience has a positive effect on the homestay owner's perception of the financial statements.
Pelatihan Pengolahan Produk Penunjang Yang Berbasis Limbah Daun Dayu Putih Di Desa Pejarakan, Kecamatan Gerokgak Kabupaten Buleleng Putu Herny Susanty; Nyoman Agus Trimandala; I Gede Dirga Surya Arya Widhyadanta; Ni Luh Gde Sari Dewi Astuti
AMMA : Jurnal Pengabdian Masyarakat Vol. 3 No. 9 : Oktober (2024): AMMA : Jurnal Pengabdian Masyarakat
Publisher : CV. Multi Kreasi Media

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Pejarakan Village, located in Gerokgak District, Buleleng Regency, Bali, has great potential for developing wellness tourism-based products, particularly through the utilization of eucalyptus and herbal plants. The processing of eucalyptus in this village produces waste in the form of dry leaves and distilled water that has not been optimally utilized. Through a community service program, training was conducted to turn this waste into economically valuable body scrub products that can support the wellness tourism sector. The implementation methods involved lectures, tutorials, and discussions to educate housewives and the Women's Farming Group on the techniques of processing eucalyptus leaf waste into body scrub products. The results of this activity showed an increase in the literacy and interest of the community in processing eucalyptus waste. The evaluation indicated that 90% of the participants understood and were able to produce innovative body scrubs, positively impacting the economic welfare of the local community. This program is expected to continue with efforts to develop product marketing both online and offline to expand the market reach and enhance the welfare of the Pejarakan Village community.
Co-Authors Aditya, I Putu Angga Aditya, I Wayan Hendra Amir, Firlie Lanovia Anak Agung Gde Putu Widanaputra Ariesta, I Wayan Wahyudi Ambara Arnawa, I Gst Made Suka Arthana, I Putu Gede Budha Arun Suwi Arianty, A. A. Ayu Bagus Putu Wahyu Nirmala Deden Ismail Dewi, Eka Juniasti Eka Susanti, Luh Firman Sinaga Fortuna, Dewa Ayu Putu Mayuni Gede Yoga Kharisma Pradana I Ketut Gde Nata Adi Putra I Made Darsana I Nyoman Sudiarta I Wayan Putra Aditya JANE, NOVENA Juniarta, Pande Putu Kadek Ayu Ekasani Kevin , Kevin Kimberley Kimberley Kusuma, Bintang Cahaya Lubin, Carmelita Madani , Putu Gede Made , Edy Septian Santosa Made Putri Intan Sanjiwani, Ni Mayangsari, I Gusti Ayu Chrisanty Moch Nur Efendi Muliawan, I Nyoman Negara , I Kadek Satria Ni Luh Gde Sari Dewi Astuti Ni Luh Gde Sari Dewi Astutui Ni Made Dwi Ratnadi Nyoman Agus Trimandala Nyoman Surya Wijaya Paramita, Putu Dian Yuliani Pradana, I Made Wahyu Sucipta Adi Pradnyan, Made Satya Pranita, Feby Pratama, I Putu Agus Purnantara , I Made Hadi Purnantara, I Made Hadi Putra, I Ketut Gde Nata Adi Putra, Komang Asta Guna Abdi Putra, Made Heryk Kartika Putra, Putu Kresna Arya Putri, Ni Made Ari Montessori Kartika Putu Diva Krisna Maharani Putu Herny Susanty Putu Putri Indah Pertiwi, Ni Retno Juwita Sari Rinayanthi, Ni Made Salurante, Kinaya Louise Saputra , I Made Agus Dwika Yadnya Ambara Sari, Retno Juwita Semara, I Made Trisna Suda , I Made Hendry Dwi Wira Sulasmini , Ni Made Ayu Sumanti, Giverd Andreas Willem Utik Kuntariati Wulandari, Ni Made Gita Yani, Ni Wayan Mega Sari Apri