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All Journal Journal of Sustainable Tourism and Entrepreneurship Akrab Juara : Jurnal Ilmu-ilmu Sosial Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI SIGn Journal of Social Science Journal of Hospitality Accommodation Management Indonesian Journal of Interdisciplinary Research in Science and Technology (MARCOPOLO) Journal of Applied Science in Tourism Destination
Ni Kadek Eni Juniari
Politeknik Pariwisata Bali
Arts Humanities Biochemistry, Genetics & Molecular Biology Chemistry Civil Engineering, Building, Construction & Architecture Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Social Sciences Other

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Generation Z Purchasing Decisions at Guar Coffee Shop on Jl. Seruni, Sumerta Kauh, East Denpasar District, Bali Pratnyana, Dewa Kade Boga; Suastuti, Ni Luh; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11341

Abstract

Generation Z is currently fond of visiting the coffee shop of his choice. Guar Coffee is a coffee shop that is often visited by Generation Z today. Guar Coffee which comes with a modern and instagramable provides supporting facilities not to mention an affordable price. In this study, the data analysis technique used is descriptive quantitative, by entering the mean value into the class interval. The questionnaire consists of four question variables, in which there are variables of price, product, service quality, and promotion/marketing, where in each variable contains three indicators, the total of questions is 12 questions. The next step is to collect the questionnaires that have been filled out and tabulated, then enter the mean results into the interval class, after getting the average of all research variables that have been entered into the interval class, the data is analyzed, and converted into easy-to-understand sentences. Based on data analysis, overall it can be concluded that Generation Z agrees to make a purchase decision due to price, product, service quality, and promotion/marketing provided by the Guar Coffee shop on Jl. Seruni, Sumerta Kauh, East Denpasar District, Bali
Implementation of the 7P Marketing Mix at Manyi Bali Café in Nusa Dua Dewi, Kadek Budhistina; Widuri, Setyowati Ayu; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11342

Abstract

This study aims to determine the application of the 7P marketing mix to Manyi Bali in Nusa Dua. The data analysis technique of this research is descriptive quantitative. This technique is used to explain the implementation of the 7P marketing mix at Manyi Bali Café. Overall, the implementation of the 7P marketing mix at Manyi Bali Café got an average value of 3.97 in the agreed interval class. This indicates that Manyi Bali Café has implemented the 7P marketing mix well to continue to develop its business well and can provide the best for all consumers. However, there is still one indicator that has not gotten the maximum value, namely the price, which is in the less agreeable interval class. This indicates that there are still some respondents who disagree with statement that the price offered is affordable and the price is in accordance with the quality of the product. Overall, the implementation of the 7P marketing mix at Manyi Bali Café got an average value of 3.97 which was in the agreed interval class. This shows that the application is in a good category. A good and well-calculated marketing concept will of course have a positive impact on the development of the business being undertaken.
Promotion Strategy Through Go Food and Grab Food Applications at Mie Gacoan Restaurant in Dalung Dewi, Ni Putu Mita Cintya; Massenga, Lidjah Magdalena; Juniari, Ni Kadek Eni
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11343

Abstract

The application or software really helps the community in working on and processing a document or task in various fields, such as making a business application for food and beverage delivery services, where there are various promotional offers that can make people interested in the application. In carrying out promotions, a strategy is needed to be able to make the products or services offered become known and attract public interest. A promotional strategy is an effective way to attract public interest and can also sell a product offered by the company by using promotional tools such as advertising, personal selling, sales promotion, and direct marketing.The purpose of this study was to determine the promotion strategy through the Go Food and Grab Food applications carried out at the Mie Gacoan restaurant in Dalung. The research method used is a descriptive qualitative method, comparing the existing research problems with related theories. Interviews with the Marketing Coordinator of the Mie Gacoan Area in Bali and Medan, as well as documentation and observation, were used to collect data. The benefits obtained from this research are that researchers can add insight into sales promotion promotion strategies and compare the theory obtained during lectures with the reality in the field.The results obtained in this study are promotional strategies through the Go Food and Grab Food applications at Mie Gacoan restaurants in Dalung when compared with the theory used in this study, namely the theory from Kotler, that there are still several promotional tools that are not implemented by the Mie Gacoan restaurants in Dalung.
The Megibung Tradition in Seraya Tengah Village, Karangasem, Bali Pratama, I Made Marta Adi; Juniari, Ni Kadek Eni; Pranadewi, Putu Mira Astuti
Indonesian Journal of Interdisciplinary Research in Science and Technology Vol. 2 No. 12 (2024): December 2024
Publisher : PT FORMOSA CENDEKIA GLOBAL

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55927/marcopolo.v2i12.11344

Abstract

Megibung is an activity of eating by many people together in one container. Megibung is also an ancestral heritage that continues to be carried out from generation to generation, as in Seraya Tengah Village, the megibung tradition is still being carried out. Therefore, this study aims to find out how to present the megibung tradition in Seraya Tengah Village, Karangasem. The research data were obtained from interviews, observations, and documentation studies. The analysis technique of this research uses descriptive qualitative. The results of this study indicate that the presentation of megibung in Seraya Tengah Village consists of fourteen stages that must be passed in carrying out the megibung tradition and in its implementation it should not be careless because this megibung tradition has rules that should not be violated. The results of this study are expected to be used as standard rules regarding the stages of presenting megibung and can be used as a reference for the next generation.
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
EFEKTIVITAS INSTAGRAM SEBAGAI MEDIA PEMASARAN DI KOPIUNG HAND CRAFTED COFFEE DENPASAR Juniari, Ni Kadek Eni; Febrianto, I Gusti Agung; Rusdiarnata, I Ketut; Pranadewi, Putu Mira Astuti; Sudiparwati, Putu Ayu
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.v14i1.1817

Abstract

Instagram is a social media application designed for smartphones and functions as a digital communication platform, similar to Twitter. However, its primary distinction lies in its emphasis on photo sharing, allowing users to disseminate visual content within specific contexts or locations. One of Instagram's key advantages is its seamless integration with other platforms under the Meta (formerly Facebook) ecosystem, including WhatsApp, Facebook, and Messenger. Additionally, Instagram offers paid digital advertising features that can be utilized to promote and market products effectively. The objective of this study is to evaluate the effectiveness of Instagram as a marketing tool for KopiUNG Hand Crafted Coffee. This research employs a descriptive qualitative approach, utilizing data collection methods such as interviews, observations, and document analysis. The study is grounded in the theoretical framework proposed by Bambang Dwi Atmoko, which emphasizes four key user engagement indicators: follow, like, comment, and share. The findings indicate that three of the four indicators follow, like, and share have been implemented effectively in the marketing strategy. However, the 'comment' indicator has not yet demonstrated the same level of effectiveness. The outcomes of this study are anticipated to serve as a valuable source of insight and provide strategic recommendations for enhancing the marketing efforts of KopiUNG Hand Crafted Coffee.    
pengaruh PENGARUH CITRA MEREK DAN LOKASI KRISNA OLEH-OLEH KHAS BALI TERHADAP MINAT BELI KONSUMEN DI RESTORAN BERLIN GASTRO KITCHEN & POOL BAR, KUTA, BADUNG Arcana, I nyoman; Budiani, Ni Putu Ariesta; Massenga, Lidjah Magdalena; Juniari, Kadek Eni
JURNAL BISNIS HOSPITALITI Vol 12 No 2 (2023): 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.v12i2.1235

Abstract

This study aims to determine the effect of Brand Image and Location on Consumer Buying Interest. The population in this study were visitors to the Berlin Gastro restaurant and Krisna Bypass Bali Bypass Ngurah Rai with a sample of 66 people. The data analysis techniques used in this study are Validity Test, Reliability, Classical Assumptions, Multiple Linear Regression, F Test, t Test and Coefficient of Determination. Based on the results of the study, it can be seen that: (1) Brand Image has a positive and significant effect on consumer buying interest at the Berlin Gastro restaurant, where the regression coefficient is 0.430 and the significance value is 0.002. (2) location has a positive and significant effect on consumer buying interest at the Berlin Gastro restaurant, where the regression coefficient is 0.417 and the significance value is 0.003. The results of this study recommend that restaurant managers in attracting consumer buying interest are expected to partner with other companies that already have a strong brand image and strategic location as a strategy to increase consumer buying interest.
Pelatihan Layanan Makanan, Pengolahan dan Penyajian Minuman Kreasi Bagi Masyarakat Di Desa Manukaya, Kabupaten Gianyar Pranadewi, Putu Mira Astuti; Juniari, Ni Kadek Eni
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 4 No. 1 (2024): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v4i1.1444

Abstract

Manukaya Village, Gianyar Regency was chosen as the location for community service for the TAH Study Program because some people lack skills in the field of food service and processing and serving creative drinks. The local community is often involved in banquets held by the Tampak Siring Presidential Palace so training in the field of food service is very much needed by the local community. In line with the development of Agro Tourism in Manukaya Village, which is mostly oriented towards coffee drink products, training will be carried out on the processing and presentation of KREASI drinks as a reference for alternative products that can be offered. This Community Service is carried out in the form of Food Service Training, Processing and Serving Creative Drinks, with participants as community members who own simple accommodation and agro-tourism in Manukaya village, Pokdarwis members who are involved in the hospitality sector and the Manukaya Village PKK who are often involved in banquet activities at the Tampaksiring Presidential Palace with a total of 30 participants. The output of this activity is: Increasing community skill regarding food and beverage services, creating new beverage creations using natural ingredients produced in Manukaya Village, as well as increasing community capabilities in serving food and drinks. It is hoped that this activity will provide benefits in the form of increasing the knowledge and skills of human resources from Manukaya Village in providing food services and processing and serving creative drinks in the area
PELATIHAN PENGEMBANGAN SUMBER DAYA MANUSIA MELALUI PELAYANAN PRIMA DAN PENYAJIAN MINUMAN BAGI MASYARAKAT SADAR WISATA DI DESA BATUAN, KABUPATEN GIANYAR Sudiparwati, Putu Ayu; I Gusti Agung Febrianto; I Ketut Rusdianata; Setyowati Widuri; Ni Luh Suastuti; I Wayan Muliana; Ni Kadek Eni Juniari; Ni Putu Ariesta Budani; Putu Mira Astuti Pranadewi9; I Nyoman Gede Agus Jaya Saputra; Arcana, I Nyoman; I Nyoman Rinala; Lidjah Magdalena Massenga; I Wayan Pastini
Jurnal Pengabdian Kepada Masyarakat Makardhi Vol. 5 No. 2 (2025): Jurnal Pengabdian Kepada Masyarakat MAKARDHI
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/makardhi.v5i2.1856

Abstract

Batuan Tourism Village is one of the oldest villages in Bali and is renowned for the breadth of its traditional arts. Classified as a pioneer tourism village, Batuan possesses diverse tourism resources, including adequate road access, centers of mask, keris, and statue craftsmanship, historical temples, arts and cultural performances, nature-based attractions, ancient Balinese houses, agrotourism, restaurants, accommodation, souvenir kiosks, and institutional support in the form of a tourism awareness group (Pokdarwis) and a formal village tourism management body. As a pioneering tourism village, Batuan requires harmonized tourism development that not only expands physical infrastructure but also strengthens human resource capacity so that the community is prepared to respond to tourism growth. This community service program, implemented by the Food and Beverage Service Study Program of Bali Tourism Polytechnic, aimed to enhance the hospitality competencies of local residents, particularly in relation to excellent service. The intervention took the form of a two-day training program combining theoretical sessions and practical exercises on banquet service and beverage service, delivered by lecturers and supported by students. The activity is expected to generate benefits for the tourism-aware community in Batuan Village in the form of improved understanding of excellent service, increased awareness of the importance of hygiene and sanitation in service delivery, and strengthened practical skills in serving beverages.  
THE INFLUENCE OF LOCAL CULTURE ON NAMING OF FOOD AND DRINK IN ENGLISH: A CASE STUDY IN JIMBARAN VILLAGE, BADUNG REGENCY, BALI Wayan Pastini; Putu Ayu Sudiparwati; Ni Kadek Eni Juniari; Isnan Waluyo
Akrab Juara : Jurnal Ilmu-ilmu Sosial Vol. 11 No. 1 (2026): Februari
Publisher : Yayasan Azam Kemajuan Rantau Anak Bengkalis

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58487/akrabjuara.v11i1.2741

Abstract

This article analyzes the practice of naming English menus in restaurants in Jimbaran Village, Badung Regency, Bali, particularly traditional Balinese dishes. Naming food requires consideration of the cultural associations embedded in the name, its meaning and function in the source language, and the translatability of the terms in the target language. Using a qualitative research approach and an ethnographic case study, this research will analyze how cultural values ​​are reflected in English menu names in Jimbaran Village. It will also examine how culturally based traditions dialogue with the modernity of globalization in menu naming. The results show that food and beverage naming in Jimbaran Village serves not only as a means of information for tourists but also as a strategy for representing local cultural identity. Many menu names combine English elements with local Balinese terms, either through literal translation or creative adaptation, to maintain authenticity while enhancing global appeal. This naming process reflects a negotiation between traditional values ​​and the modern demands of international tourism. Furthermore, it was found that the use of English on menus is often intended to build a professional image and be easily understood by tourists, while still maintaining traces of local culture through the insertion of typical terms such as grilled fish sauce Jimbaran, fish nyat-nyat, nasi goreng teba with sambal matah, sambal uleg, Bali coffee. Thus, the naming of menus in Jimbaran demonstrates the dynamics of language and cultural hybridization that emphasizes local identity in a global context.
Co-Authors Astuti Pranadewi, Putu Mira Dewi Hendriyani, I Gusti Ayu Dewi, Kadek Budhistina Dewi, Ni Putu Mita Cintya Febrianto, I Gusti Agung I Gede Riana I Gusti Agung Febrianto I Ketut Rusdianata I Ketut Rusdiarnata I Made Purna Yasa I Nyoman Arcana I Nyoman Arcana I Nyoman Gede Agus Jaya Saputra I Nyoman Gede Agus Jaya Saputra I Nyoman Gede Agus Jaya Saputra I Nyoman Rinala I Wayan Muliana Kurniadewi, Ni Kadek Lidjah Magdalena Massenga Lidjah Magdalena Massenga Made Subudi Massenga, Lidjah Magdalena Muliana, I Wayan Ni Ketut Mustiya Liyani Ni Luh Suastuti Ni Luh Suastuti Ni Luh Suastuti Ni Putu Ariesta Budani Ni Putu Ariesta Budiani, Ni Putu Ariesta Ni Wayan Pastini Pratama, I Made Marta Adi Pratnyana, Dewa Kade Boga Putu Ayu Sudiparwati Putu Mira Astuti Pranadewi9 Rinala, I Nyoman Rusdianata, I Ketut Rusdiarnata, I Ketut Saputra, I Nyoman Gede Agus Jaya Setyowati Ayu Widuri Setyowati Widuri Waluyo, Isnan Widuri, Setyowati Ayu Widuri, Setyowati Ayu