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All Journal Jurnal Kepariwisataan Jurnal Gastronomi Indonesia Jurnal Ilmiah Hospitality Management
Wiratnaya, I Nyoman
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PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN DAN LOYALITAS PELANGGAN RESTORAN CEPAT SAJI Utama, I Putu; Suprastayasa, I Gusti Ngurah Agung; Wiratnaya, I Nyoman
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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

Abstract

This research proposes to confirm the effects of service quality to customert s satisfaction and loyalty in fast food restaurants. The data were collected by applying judmental sampling method, which was applied to 200 customers at outlets of Kentucky Fried Chicken and Mac Donalds in Denpasar and Badung. The variables in this study are service quality as an exogenous variable, custom­ers satisfaction as an interviening variable, and customers loyalty as an endog-enous variable. The responden s perception is indicated in Likert scale of 5, in which I is strongly disagree and 5 is strongly agree with the statements. The data were then analyzed using Structural Equation Modelling (SEM). The ques­tioner consisting of 40 questions were tried out for its validity using Alpha Pearson Correlation and reliability using Cronbach s alpha formulas. Then, the statisti­cal analysis of Structural Equation Modelling showed that direct effect of service quality to customers satisfaction was sign.ificant (85.9%), direct effect of customers satisfaction to customers loyalty was significant (91.5%), direct effect of service quality to customers satisfaction was insign.ificant, and indirect effect of service quality to customers loyalty through customers satisfaction was significant (78.6%).
POTENSI TRADISI MEGIBUNG DI KABUPATEN KARANGASEM, BALI SEBAGAI DAYA TARIK WISATA BUDAYA Wiratnaya, I Nyoman
JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian & Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

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Abstract

Megibung, a traditional manner of eating in Bali, can contribute to enrich cul­ture tourism activities. The research analysis the potentials of this cultural activi­ties as a tourist interest and activities. Using a qualitative research design, a number of key informants were interviewed about the activity and the possibilities to use it as one of the cultural tourism activities. Interviews were also conducted to some hotel and travel operators who have promoted the activity to their guests. It is found out that 'megibung' is potential to be developed as a culture tourism at­traction or activity.
KARAKTERISTIK WINE SALAK YANG DI PRODUKSI DI KABUPATEN KARANGASEM DAN KABUPATEN TABANAN I Nyoman Wiratnaya; I Nyoman Rinala; I Wayan Adi Darmawan
JURNAL GASTRONOMI INDONESIA Vol 7 No 1 (2019): Jurnal Gastronomi
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jgi.v7i1.385

Abstract

Indonesia as a Tropical Country has a diversity of fruits with high aesthetic values,recorded several fruits such as Pineapple, apple, orange, mango, jackfruit, papya,rambutan, zalacca, and others. From the diversity of fruits that are many in Indonesiaare zalacca (Salacca). Fruit salak is a native Indonesian fruit that is rememberedby the community, including Balinese salak which is a type of zalacca which isloved by the people because it tastes sweet, the fruit is thick and yellow, the seedsare small and have small scales on the fruit skin. Salak products in Bali Provincecontinue to increase as souvenirs but can be processed into wine products. SibetanVillage Karangasem Regency, Bali Province is famous for its salak Bali. Accordingto Suter (1988: 23) there are 10 local Balinese salak cultivars, among others, whitezalacca, granulated sugar, and salak bogor. Based on observations of fruit morphologyin the color of the physical arrangement of the shape and size of fruit, while salakhut, jackfruit zalacca, pineapple bark, copying bark, coconut bark, and salak boni arerather difficult to distinguish between salak one and the other salak. The most salakproduced in Karangasem Regency is Jackfruit snake with fruit characteristics thathave a round shape, medium size, blackish brown, milk-colored flesh, sweet flavorrather tight and there is a smell like jackfruit. Salak is mostly produced in Karangasem,precisely in Sebetan Village, the results obtained are abundant at the time of the salakharvest, which are sold at a low price rather than being stored for a long time anddecaying. preserving it like zalacca into wine. Wine is a type of processed salak whichhas a high selling price for other types of processed products. As well as coveringthe international market because of the taste of wine that is commonly accepted byconsumers throughout the World. In general, people know that wine is made from grapes but salak can be made into wine known as Fruit wine. Fruit wine is a fermentedalcoholic beverage and all types of wine. an example of fruit wine is salak wine.While in Cepaka Village in Tabanan Regency is a production of salak wine, whosebasic ingredients come from Sibetan, while the two ingredients are the same but theresults are different. Identifying the same problem with salak with different productionsites, the wine yield will be different. Problem Formulation: What is the wrong winecharacteristic produced in Karangasem Regency with salak wine produced in TabananRegency?Types and Data Source Qualitative Data and Quantitative Data: Primary andSecondary Data SourcesOrganulatic Test: Organulatic Test According to Hartle (2017:78) describes the basic steps in assessing having 2 bases, namely: 1. Sweetness, 2.Acidity (acidity), 3. Tannin (shoe), 4. Alcohol level (alcohol level), 5. Body (density),6. Flavor and Flavor intensity (sense of intensity of feeling), 7. The final fin (long andfinal). Whereas according to Robert Joseph and Margaret Rand (2000: 80) mentionthere are 6 basic characters in assessing wine, namely 1. Fruit, 2. Alcohol, 3. Acidity(acidity), 4. Sweetness (sweetness), 5. Tannin ( tight), 6. Body (density)
Tradisi Megibung dengan Menerapkan Protokol Kesehatan sebagai Atraksi Wisata Gastronomi di Era Normal Baru I Nyoman Wiratnaya
JURNAL GASTRONOMI INDONESIA Vol 8 No 2 (2020): 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.v8i2.553

Abstract

Megibung is one of the traditional ways to enjoy Karangasem specialties that serve various dishes such as: rice, various types of satay, lawar and other types of dishes. The way of eating is very unique, the number of participants is very interesting as a culinary tour. Megibung needs to be used as culinary tourism, most of the interviews strongly agree that megibung is used as culinary tourism. Megibung activities are usually carried out in a series of ceremonies. In this tradition, the element of togetherness, unity. Gibungan as a dish made through a food processing process and known as mebat needs to be modified according to the needs of tourists. Thus, the standard can be used as a cost reference as the need for a joint.
Strategi Usaha Restoran di Kawasan Pariwisata Lebih, Kabupaten Gianyar pada Era Adaptasi Kebiasaan Baru (Studi Kasus di Restoran Genius Café Vision dan Restoran Andrawina) I Nyoman Arcana; I Nyoman Wiratnaya
JURNAL GASTRONOMI INDONESIA Vol 9 No 2 (2021): 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.v9i2.597

Abstract

Since the COVID-19 global pandemic, consumer behavior in restaurants has changed. This study aimed to determine the impact of the COVID-19 pandemic on restaurant businesses in Lebih Tourism Area, Bali and to formulate a survival strategy for restaurant managers in the area during the new normal era. Data were collected by interviewing the manager of Genius Cafe Vision and the manager of the Andrawina Restaurant Gianyar. Andrawina Restaurant and Genius Café have designed a clear strategy to gain consumer trust, but during the Covid-19 pandemic, it is clear that differences in market segments significantly affect restaurant revenues. This study concluded that the COVID-19 Pandemic caused the restaurant industry in Lebih, Gianyar to experience a significant decrease in income. Restaurants that were still operating on a limited basis continued to adapt operationally by reducing types and variations of menus, implementing delivery service, reducing the opening hours, reducing maximum number of visitors, reducing the number of staff, lowering selling prices, reduction of food portion sizes, changing marketing strategies and implementing health protocols in the restaurants. This study found that the strategy used were "Defense Strategy" or "Survival Strategy" and "Closed Strategy" or "Closed and Decline Strategy".
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN DAN LOYALITAS PELANGGAN RESTORAN CEPAT SAJI I Putu Utama; I Gusti Ngurah Agung Suprastayasa; I Nyoman Wiratnaya
JURNAL KEPARIWISATAAN Vol 10 No 2 (2011): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v10i2.261

Abstract

This research proposes to confirm the effects of service quality to customert s satisfaction and loyalty in fast food restaurants. The data were collected by applying judmental sampling method, which was applied to 200 customers at outlets of Kentucky Fried Chicken and Mac Donalds in Denpasar and Badung. The variables in this study are service quality as an exogenous variable, custom­ers satisfaction as an interviening variable, and customers loyalty as an endog-enous variable. The responden s perception is indicated in Likert scale of 5, in which I is strongly disagree and 5 is strongly agree with the statements. The data were then analyzed using Structural Equation Modelling (SEM). The ques­tioner consisting of 40 questions were tried out for its validity using Alpha Pearson Correlation and reliability using Cronbach s alpha formulas. Then, the statisti­cal analysis of Structural Equation Modelling showed that direct effect of service quality to customers satisfaction was sign.ificant (85.9%), direct effect of customers satisfaction to customers loyalty was significant (91.5%), direct effect of service quality to customers satisfaction was insign.ificant, and indirect effect of service quality to customers loyalty through customers satisfaction was significant (78.6%).
POTENSI TRADISI MEGIBUNG DI KABUPATEN KARANGASEM, BALI SEBAGAI DAYA TARIK WISATA BUDAYA I Nyoman Wiratnaya
JURNAL KEPARIWISATAAN Vol 9 No 1 (2010): Jurnal Kepariwisataan
Publisher : Pusat penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jpar.v9i1.310

Abstract

Megibung, a traditional manner of eating in Bali, can contribute to enrich cul­ture tourism activities. The research analysis the potentials of this cultural activi­ties as a tourist interest and activities. Using a qualitative research design, a number of key informants were interviewed about the activity and the possibilities to use it as one of the cultural tourism activities. Interviews were also conducted to some hotel and travel operators who have promoted the activity to their guests. It is found out that 'megibung' is potential to be developed as a culture tourism at­traction or activity.
PENGARUH CITRA MEREK TERHADAP MINAT BELI WISATAWAN PADA KOMANEKA RESORTS & SPA GROUP DI KAWASAN PARIWISATA UBUD, GIANYAR I Nyoman Wiratnaya
Jurnal Ilmiah Hospitality Management Vol 4 No 2 (2014)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (331.62 KB) | DOI: 10.22334/jihm.v4i2.61

Abstract

The growth of Ubud district as famous tourist destination in Gianyar regency implies a tight competition in hotel industry at this area to capt potential markets, especially foreign tourists. To take a strategic market advantages, hotel industry in Ubud Area supposed to relies on product’s attibut function and brand image. Recently, hotel industry recognized “brand” as a very important asset that can attract potential customer’ purchase intention.  Customer recognized brand as not just name, sign or symbol, but brand is a promises, prestiges, social status, or values of hotel supposed to give their customers features, benefits, and services. This study aimed to explore the impact of Brand Image on tourist’ purchase intention at Komaneka Resorts & Spa group which consists of Komaneka at Monkey Forest, Komaneka at Tanggayuda, Komaneka at Bisma, and Komaneka at Rasa Sayang, Ubud. The methodology applied at this study is symple regression model with SPSS 17.00. This methodology was chosen because this study assumed “brand” influenced tourist intention to purchase.The findings of this study was there’s a significant impact of brand image on purchase intention at Komaneka Resorts & Spa Group, Ubud, Gianyar with R Squared 0,616. This means 61,6 % of tourist’s purchase intention influenced by brand image, and 38,4 % influenced by others factors.This study recommend hotel managers to develop and improve their hotel’s brand image to grap strategic market position.
Faktor kunci sukses pada restoran mie kober di bali: perspektif manajemen dan konsumen I Nyoman Arcana; Ni Luh Suastuti; I Nyoman Wiratnaya
Jurnal Ilmiah Hospitality Management Vol 12 No 2 (2022)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (267.835 KB) | DOI: 10.22334/jihm.v12i2.210

Abstract

Hidangan mie bercitarasa pedas adalah terobosan baru di bidang usaha kuliner. Kober Mie Setan di Bali merupakan usaha kuliner yang menerapkan strategi pemasaran diantaranya, strategi produk, strategi tempat, strategi harga dan strategi promosi. Penelitian ini bertujuan untuk mengeksplorasi faktor-faktor yang menjadi kunci sukses jaringan Restoran Mie Kober di Bali dari sisi perspektif manajemen dan konsumen. Eksplorasi terhadap faktor-faktor yang menjadi kunci sukses restoran dikumpulkan dari hasil wawancara dan diskusi fokus grup, sedangkan analisis dari perspektif konsumen menggunakan analisis regresi berganda. Hasil penelitian menyimpulkan bahwa dari perspektif manajemen, terdapat tiga variabel baru yang menjadi kunci sukses jaringan restoran Mie Kober di Bali, yaitu: Service Design, Location, dan Penerapan CHSE. Sedangkan dari perspektif konsumen, sebesar 73,1% perilaku dapat dijelaskan oleh variabel motivasi, kualitas dan sikap sedangkan sisanya yaitu 26,9% perilaku dipengaruhi oleh variabel-variabel lainnya yang tidak diteliti dalam penelitian ini. Terdapat Sembilan belas (19) indikator variabel yang berkinerja baik, dan dua variabel yang berkinerja biasa . Hasil penelitian ini menyarankan agar Resto Mie Kober disarankan agar mempertahankan kinerja faktor-faktor yang berpengaruh terhadap kesuksesan perusahaan, yang meliputi: Menu dan minuman, Marketing, Quality management, Production Control, Production, Inventory, Finance, Strategy, Service design, Location, dan penerapan CHSE.
Strategi Pengembangan Pariwisata Alternatif Berbasis Pelestarian Minuman Arak Bali di Desa Les, Kecamatan Tejakula, Buleleng Arcana, I nyoman; Widuri, Setyowati Ayu; Suastuti, Ni Luh; Wiratnaya, I Nyoman
JURNAL GASTRONOMI INDONESIA Vol 11 No 2 (2023): 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.v11i2.1178

Abstract

This study aims to examine feasible development strategies for the development of alternative tourism based on the preservation of Bali Arak Drink in Les Village, Tejakula, Buleleng using a SWOT analysis. There are two groups of respondents, the first is tourists totaling 125 people, and the second is the stakeholder group totaling 25 people. Data collection through questionnaire dissemination.  This study concludes that the strength factors include: the cultural traditions, arak production process, Balinese food and arak pairing, natural attractions, close to the Tulamben, and souvenirs. The weaknesses include: lack of social media promotion, regulation and sales licenses. The opportunities include: the economy post Covid-19 Pandemic, the ease of bank credit, alcohol testing technology and product standardization. Threat factors are: the increases of fuel price, world geopolitics, licensing of spirits production, and enthusiasts of the younger generation to cultivate palm plantations. This research recommend to developing tour packages in the form of glamping in the coconut plantation area, Balinese culinary and educational tour packages, collaborations with influencers.
Co-Authors I Gusti Ngurah Agung Suprastayasa I Nyoman Arcana I Nyoman Arcana I Nyoman Rinala I Putu Utama I Wayan Adi Darmawan Massenga, Lidjah Magdalena Ni Luh Suastuti Utama, I Putu Utama, I Putu Widuri, Setyowati Ayu