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All Journal Jurnal Ilmiah Pariwisata International Journal of Applied Sciences in Tourism and Events JURNAL KEPARIWISATAAN PARIWISATA BUDAYA: JURNAL ILMIAH AGAMA DAN BUDAYA Tourism Reserch Journal Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Pemberdayaan Pariwisata Journal of Hospitality Accommodation Management Pusaka : Journal of Tourism, Hospitality, Travel and Business Event Jurnal Pariwisata Nusantara LACULTOUR: Journal of Language and Cultural Tourism Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Barista : Jurnal Kajian Bahasa dan Pariwisata Masyarakat Pariwisata: Journal of Community Services in Tourism Indonesian Journal of Banking and Financial Technology (FINTECH) Jurnal Kawistara JECOM TRJ (Tourism Research Journal) Jurnal Ilmiah Pariwisata
I Gusti Ngurah Agung Suprastayasa
Politeknik Pariwisata Bali
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Rekonstruksi Kuliner Lokal untuk Memperkuat Branding Makanan Tradisional Labuan Bajo Suprastayasa, I Gusti Ngurah Agung; Rumadana, I Made; Sabudi, I Nyoman Sukana; Kalpikawati, Ida Ayu; Wiryanata, I Gusti Ngurah Agung; Febrianto, I Gusti Agung; Pinaria, Ni Wayan Chintia
JURNAL GASTRONOMI INDONESIA Vol 12 No 1 (2024): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v12i1.1361

Abstract

As a super priority and newly developing destination, the Labuan Bajo tourism area can use traditional culinary delights to attract tourist visits. However, only a few conventional culinary delights are marketed to domestic and foreign tourists. The existence of traditional culinary delights has proven to be a tourist attraction. Therefore, this research aims to identify traditional Labuan Bajo cuisine and reconstruct these culinary delights for tourists. This research is qualitative research using informants determined using purposive sampling techniques. Interviews, documentation studies, and observations carried out data collection. The data analysis techniques used in this research are data reduction, data presentation, and conclusion. The research results show that the types of traditional Labuan Bajo culinary delights that are still maintained include Corn Bose, Roti Kompyang, Rebok, Lomak, Nasi Kolo, Tibu, Fish in Sour Sauce, Rumpu Rampe. Several traditional Labuan Bajo culinary delights that can be reconstructed are arranged in a table d'hote menu based on aroma, texture/shape consistency, nutrition, culinary appearance, smell, and temperature. Example of a menu that is recommended for reconstruction to be displayed in the table d'hote menu, including Appetizer: Fried Salted Cara Fish and Beef Sei with Papaya Flower, Soup: Fish in Sour Sauce Soup and Ndusuk Leaf Vegetables, Main Course: Pork /Chicken Tibu, Grilled/Fried Fish with Onion Sauce, Nasi Kolo/Corn Bose/Hangbesar, Lomak/Rumpu Rampe, Dessert: Rebok Praline With Grilled Banana and Cassava, and Bread: Roti Kompyang.
Strategi Meningkatkan Kinerja Karyawan Reservasi di Hotel XYZ Nusa Dua, Bali Fiorenza Ayunda Natalie Limantara; Ida Ayu Kalpikawati; Ni Kade Juli Rastitiati; I Gusti Ngurah Agung Suprastayasa
Jurnal Ilmiah Pariwisata Vol 27 No 3 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i3.1627

Abstract

This research aimed to analyze the factors that caused a performance decline on reservation employees back in 2021 and formulate appropriate strategies to improve reservation employee performance at Hotel XYZ. This study used a qualitative approach and research data obtained through interviews, observations, and documentation studies. The results showed that reservation employees at Hotel XYZ experienced a performance decline because of the following: 1). decreased work motivation, 2). awards that were not fully obtained as a form of appreciation from the organization and leader, and 3). the leadership role of the Director of Revenue and Reservation, who had not been effective because it was not by the nature and personality of the employees. Based on the research results, several things could be done to improve the performance of reservation employees. The organization is expected to provide employees with full basic salary and overtime wages and bring back family gatherings. Leaders are expected to give praise for employee achievements and boost employee confidence. Keywords: Employee Performance, Strategic Formulation, Reservation
Pengaruh Gaya Kepemimpinan Transaksional dan Motivasi Terhadap Kinerja Karyawan di Hotel Vila Lumbung Pande Kadek Oka Adi Nugraha; Ni Luh Ketut Sri Sulistyawati; I Dewa Putu Hendri Pramana; I Gusti Ngurah Agung Suprastayasa
Jurnal Ilmiah Pariwisata Vol 28 No 1 (2023): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v28i1.1661

Abstract

This study aims to determine the effect of transactional leadership style and motivation on employee performance at Hotel Vila Lumbung. Quantitative descriptive research is this type of research. The sampling technique in this study was saturated sampling, because the total population and number of samples in this study were the same, namely 38 employees of Hotel Vila Lumbung. Data collection techniques by distributing questionnaires with the analysis technique of multiple linear regression methods. The transactional leadership style in this study has a significant effect on employee performance at Hotel Vila Lumbung, because the transactional leadership style is used by Hotel Vila Lumbung to achieve goals efficiently, by motivating their subordinates to carry out tasks related to work results and giving awards. . Motivation in this study has a significant effect on employee performance at Hotel Vila Lumbung, because work motivation includes providing attractive career paths or promotions for employees which will affect high employee performance. Leaders at Hotel Vila Lumbung are expected to be able to guide, educate, protect and delight so that their employees can be happy and follow what their superiors order. Hotel Vila Lumbung needs to pay attention to work motivation so that work performance is higher. Keywords: Transactional Leadership Style, Motivation, Employee Performance
Identifikasi Bumbu Bali di Beberapa Desa di Bali Selatan Martadjaya, I Gusti Made Iwan Dusanta; Sudiarta, Ngakan Putu; Suprastayasa, I Gusti Ngurah Agung; Hardina
JURNAL GASTRONOMI INDONESIA Vol 13 No 1 (2025): Jurnal Gastronomi Indonesia
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v13i1.1396

Abstract

Local cuisine is an important part of a region's cultural identity and has great potential as a tourist attraction. Balinese cuisine is known for its diversity and distinctive taste, which is influenced by the use of various types of traditional spices (basa). This study aims to identify the ingredients, composition, and manufacturing process of Balinese spices used in several villages in South Bali. Through a qualitative approach with observation, interviews, and documentation in four villages, it was found that there were significant differences in the use and composition of spices between regions. Some of the dominant types of spices are basa gede, basa selem, basa bawang jahe, sambel emba, sambel nyuh, basa uyah sere, and basa suna cekuh. This diversity reflects the richness of Balinese culinary culture and shows the importance of preserving traditional techniques and knowledge in making spices. These findings are expected to provide practical contributions to the development of local cuisine and support the promotion of Balinese gastronomic tourism
Persepsi Konsumen Terhadap Kualitas Pelayanan Wedding Event Di Amankila Resort Karangasem, Bali Sawitri, Hari; Sawitri, Hari; Wirata, I Nengah; Wirata, I Nengah; Suprastayasa, I Gusti Ngurah Agung; Suprastayasa, I Gusti Ngurah Agung
Journal of Event and Convention Management Vol. 3 No. 1 (2024): Journal of Event and Convention Management
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jecom.v3i1.1160

Abstract

Consumer perception is important in the company. Consumer perception can be influenced by several factors, one of them is service quality. The purpose of this study was to determine the consumer perception towards wedding event quality services at Amankila Resort. The sample in this research are 32 respondents, which Amankila Resort wedding event consumers in period of time 2019 – 2022. This study used a quantitative descriptive analysis technique with SPSS version 25 through validities test and reliabilities test. Data collection techniques used are surveys, observation and documentation studies. Based on the results of the analysis, it was found that regarding consumer perceptions towards wedding event service quality at Amankila Resort are considered very good with an average value of 4.48. The dimension of service quality that has the highest average value of 4.65 is the empathy dimension, while the dimension of service quality that has the lowest average value of 3.4 is the tangibles dimension.
Persepsi Konsumen Terhadap Kualitas Pelayanan Wedding Event Di Amankila Resort Karangasem, Bali Sawitri, Hari; Sawitri, Hari; Wirata, I Nengah; Wirata, I Nengah; Suprastayasa, I Gusti Ngurah Agung; Suprastayasa, I Gusti Ngurah Agung
Journal of Event and Convention Management Vol. 3 No. 1 (2024): Journal of Event and Convention Management
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jecom.v3i1.1160

Abstract

Consumer perception is important in the company. Consumer perception can be influenced by several factors, one of them is service quality. The purpose of this study was to determine the consumer perception towards wedding event quality services at Amankila Resort. The sample in this research are 32 respondents, which Amankila Resort wedding event consumers in period of time 2019 – 2022. This study used a quantitative descriptive analysis technique with SPSS version 25 through validities test and reliabilities test. Data collection techniques used are surveys, observation and documentation studies. Based on the results of the analysis, it was found that regarding consumer perceptions towards wedding event service quality at Amankila Resort are considered very good with an average value of 4.48. The dimension of service quality that has the highest average value of 4.65 is the empathy dimension, while the dimension of service quality that has the lowest average value of 3.4 is the tangibles dimension.
KEBERLANJUTAN EKONOMI, SOSIAL-BUDAYA DAN LINGKUNGAN BALI SPIRIT FESTIVAL, UBUD, BALI I Gusti Ngurah Agung Suprastayasa; Luh Putu Citrawati; I Ketut Arjaya; Nyoman Reni Ariasri; I Nyoman Lingga Sana
Jurnal Pariwisata Budaya: Jurnal Ilmiah Pariwisata Agama dan Budaya Vol 10 No 2 (2025): Volume 10 No 2
Publisher : UHN IGB Sugriwa Denpasar

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

Abstract

This study aims to explore and analyze the extent to which the principles of economic, socio-cultural, and environmental sustainability are implemented in the Bali Spirit Festival held in Ubud, Bali. The festival is an internationally recognized annual event combining spirituality, wellness, and local culture. A qualitative descriptive approach was employed through in-depth interviews with the festival's founder and relevant stakeholders. The findings reveal that the Bali Spirit Festival significantly contributes to economic sustainability by empowering local MSMEs, generating employment, and promoting local products. From the socio-cultural perspective, the festival promotes local and global cultural expression, although challenges remain in avoiding cultural commodification. Environmentally, the festival has adopted several eco-friendly practices, but waste management and energy consumption still require improvement. This research underscores the importance of collaboration between festival organizers, local communities, and government bodies to realize holistic sustainability practices in event management. The findings are expected to inform future sustainable event policies in similar tourism destinations.
Names of Accommodation in Sayan Tourism Village Bali: A Linguistic Landscape Analysis Rastitiati, Ni Kade Juli; Suprastayasa, I Gusti Ngurah Agung; Susianti, Hartanti Woro
Jurnal Penelitian Pariwisata Vol 7 No 2 (2023): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v7i2.237

Abstract

This research aimed at analyzing the choices of words or terms used for commercial accommodation in Sayan Tourism Village, Bali. The data were collected by taking pictures of accommodation signages using handphone camera. The data were then selected and a number of 107 pictures were appropriate to be analyzed. Firstly, they were classifiedon the bases of similarity in choice of words and languages used and quantitatively presented. Secondly, they were analyzed using qualitative approach. The results showed that there were 21 (twenty-one) variations used in signages or name plaques to refer to accommodation namely: Cottage, Kubu, Pondok, Puri, Rumah, Bungalow, Villa, Resort, House, Guesthouse, House, Accommodation, Casa, combination of Kubu and House, Kubu and Villa, Pondokand Griya, Pondokand Guest House, Pondok and Villa, Casaand Villa, Villa and Rumah, and using name only without word representing accommodation. It was also found out thatmultilingualism existed in the naming of accommodation, by using Balinese, Indonesian, English and Italian. The term “villa” wasthe most frequently used then followed by “pondok”, and “house”. The other terms were not used as many as these three terms. Keywords: choice of words, accommodation, linguistic landscape, Sayan tourism village
Comparative Study of Homestay Room Pricing in Munduk and Pinge Tourism Villages, Bali Wiryanata, I Gusti Ngurah Agung; Darmaputra, Putu Gde Eka; Suprastayasa, I Gusti Ngurah Agung; Sunarsa, I Wayan; Arnata, Rusdi
Journal of Hospitality Accommodation Management (JHAM) Vol. 4 No. 2 (2025): Journal of Hospitality Accommodation Management (JHAM)
Publisher : Program Studi Manajemen Divisi Kamar

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jham.v4i2.1872

Abstract

Homestays as the main form of accommodation in tourist villages have a strategic role in creating authentic experience for tourists while improving the welfare of the local community. In order to maximize the income and the sustainability of the business, pricing should be done in careful way taking into account all aspects such as room facilities, amenities and food and beverage served for breakfast. This study aims to compare the standard of room facilities, food and beverage standards for breakfast, and homestay pricing methods in Munduk and Pinge Tourism Villages, Bali. The research method used is a comparative study with a qualitative approach through observation, interviews, and documentation. The results of the study show that homestays in Munduk have more modern standards of facilities and breakfast with a more structured pricing method. Meanwhile, homestays in Pinge offer a local experience with simpler amenities and flexible pricing. These differences reflect different market segmentation and management approaches in each tourist village. This study recommends improving service standards, pricing transparency, and training for homestay managers to encourage sustainability and competitiveness of tourist villages.
Evaluating Hazard Public Signs at Nusa Penida Tourist Sites for Visitor Safety Suprastayasa, I Gusti Ngurah Agung; Sunarsa, I Wayan; Darmaputra, Putu Gde Eka; Wiryanata, I Gusti Ngurah Agung; Rusdiarnata, Ketut
Jurnal Penelitian Pariwisata Vol 9 No 2 (2025): (TRJ) Tourism Research Journal
Publisher : Institut Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/trj.v9i2.293

Abstract

Public hazard signs are a critical component of tourism safety management. This research therefore aims to investigate the adequacy and effectiveness of public hazard signage at key tourist locations in Nusa Penida Island. Data are collected by questionnaire to tourists, interviews to tourists, local community and government officials and are analyzed qualitatively. The results showed that hazard signs were available in some major tourist spots, yet their number and distribution remained limited and uneven. Many signs were placed in less strategic locations such as parking areas rather than at high-risk zones, reducing their visibility and preventive function. The design and language of the signs were often text-heavy and primarily in Indonesian, with minimal use of international symbols, making them less effective for foreign visitors. Furthermore, most signs only provided general warnings without clear preventive instructions, while their physical condition in many places was poor due to lack of regular maintenance. The implications of these findings suggest the urgent need for improving the quality, placement, and maintenance of hazard signage in Nusa Penida. Collaborative efforts between local government, community, and tourism stakeholders are essential to develop standardized, multilingual, and internationally recognizable signs. Strengthening signage infrastructure will not only enhance visitor safety but also contribute to the sustainable development and positive image of Nusa Penida as a tourism destination. Keywords: hazard, Nusa Penida, public sign, safety and security
Co-Authors A.A. Ayu Oka Mirah Wahyuni Anak Agung Gde Oka Geria Anik Suryaningsih, Ni Kadek Anik Suryaningsih Anom Hery Suasapha Arjaya, I Ketut Arjaya, Ketut Armeli Armeli Arnata, Rusdi Asmarani, I Gusti Ayu Ratih Berend Gensan Coloay Citrawati , Luh Putu Citrawati, Luh Putu Clara Angely Cambey Darmaputra, Putu Gde Eka Desak Made Dwi Krisna Suryani Suryani Febrianto, I Gusti Agung Fiorenza Ayunda Natalie Limantara Gede Muna Satya Febriyana Hanny Hafiar Hardina Hilda Apriani I Dewa Putu Hendri Pramana I Gede Darmawijaya I Gede Mahesa Pradyana I Gusti Agung Gede Witarsana I Gusti Ayu Putu Wita Indrayani I Gusti Gede Anggareksa Putra Mulyawan I Gusti Ngurah Agung Wiryanata I Ketut Arjaya I Nyoman Arcana I Nyoman Arcana I Nyoman Lingga Sana I Putu Esa Widaharthana I Putu Esa Widaharthana I Putu Esa Widaharthana I Putu Utama I Wayan Muliana I Wayan Sunarsa, I Wayan Ida Ayu Kalpikawati Ida Ayu Sri Puspa Adi Iswarini, Ni Ketut Juli Rastitiati, Ni Kade Kalpikawati, Ida Ayu Komang Pandini Niken Absari Komang Kristiono Liestiandre, Hanugerah Kusumarini, Indah Luh Putu Kartini Made Darmiati Made Darmiati Mahendra Adi Winatha Martadjaya, I Gusti Made Iwan Dusanta Muliana, I Wayan Muliana, I Wayan Ngelambong, Anderson Ni Kade Juli Rastitiati Ni Kade Juli Rastitiati Ni Ketut Wiwiek Agustina Ni Komang Niko Pandeani Ni Made Tirtawati Oka Geria, Anak Agung Gede Pande Kadek Oka Adi Nugraha pinaria, ni wayan chintia Purwastuti Eko Sucahyo Putu Surya Laksana Rahjasa Rastitiati, Ni Kade Juli Ratri Paramita Ratri Paramita Reni Ariasri, Nyoman Rumadana, I Made Rusdiarnata, Ketut Sabudi, I Nyoman Sukana Sawitri, Hari Sawitri, Hari Sudiarta, Ngakan Putu Sulistyawati, Ni Luh Ketut Sri Sumadi, I Gede Sumariati, I Dewa Ayu Rai Susianti, Hartanti Woro Swandewi, Ni Kadek Teguh Hadisukarno Theresia Verina Rosari Bei Utama, I Putu Utama, I Putu Wirata, I Nengah Wiratnaya, I Nyoman