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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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Exploring Service Excellence Training: Developing the Professional Competence of Waitstaff at Small-Scale Restaurants in Bali Saputra, I Nyoman Gede Agus Jaya; Sudiparwati, Putu Ayu; Rusdiarnata, I Ketut; Juniari, Ni Kadek Eni
SIGn Journal of Social Science Vol 6 No 2: Desember 2025 - Mei 2026
Publisher : CV. Social Politic Genius (SIGn)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.37276/sjss.v6i2.696

Abstract

Small-scale restaurants in tourist destinations confront a dual operational burden. Operators must meet international service quality standards despite limited staffing and operational vulnerability. This study aims to comprehensively explore the sociopsychological dynamics of service excellence training implementation on the transformation of waitstaff competence and its contribution to customer loyalty. Applying an exploratory qualitative approach, this research involved 30 waitstaff classified into novice and senior groups across ten restaurants in Bali. Data collection was executed through in-depth interviews, non-participant observation, and the application of a strict marketing variable isolation protocol. The results showed that the training effectively restored understanding of food service procedures as a means to mitigate operational dysfunction. The role-play simulation method proved capable of eliminating cultural awkwardness by integrating standardized language with local warmth. Furthermore, providing limited autonomy successfully accelerated the customer’s emotion de-escalation phase. Nevertheless, the findings revealed an adaptation disparity. Novice waitstaff demonstrated strong adaptability and learning, whereas senior waitstaff were hindered by entrenched work habits and hierarchical ego. Ultimately, this competency enhancement was shown to increase the guest return visit rate on its own. In conclusion, service excellence training is not merely a technical transfer but an essential strategic driving factor for competitive advantage. This study recommends shifting to tactical daily briefings and positioning senior employees as role models to improve customer retention in the local culinary business ecosystem.
Generation Z’s Perceptions of Balinese Traditional Beverages as Culinary Tourism Attractions I Gusti Agung Febrianto; Setyowati Ayu Widuri; I Nyoman Gede Agus Jaya Saputra; I Ketut Rusdiarnata; Ni Kadek Eni Juniari
Journal of Sustainable Tourism and Entrepreneurship Vol. 7 No. 4 (2026): June
Publisher : Goodwood Publishing

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.35912/joste.v7i4.3829

Abstract

Purpose: This study aimed to explore Generation Z’s perceptions of Balinese traditional beverages as a culinary tourism attraction. Research Methodology: A quantitative descriptive approach was employed using an online questionnaire distributed to respondents aged 18–27 years with prior experience consuming traditional Balinese drinks. This study examined several aspects, including taste preferences, cultural values, presentation aesthetics, and the influence of social media. Results: The results provide insights into Generation Z’s consumption patterns and interests, informing more effective promotional strategies and product innovations for the brand. They also support the preservation of Balinese culinary culture through approaches that are more adaptive and relevant to younger audiences than traditional ones. Conclusions: The findings indicate that Generation Z generally perceives Balinese traditional beverages positively, particularly in terms of sensory qualities, cultural value, and health benefits, while perceptions of product innovation and social media influence are weaker, suggesting a need for more consistent innovation and strategic digital promotion to strengthen their appeal as culinary tourism attractions. Limitations: This study recommends social media optimization without empirically testing how specific digital marketing tactics influence Generation Z’s perceptions or consumption intentions. Contributions: This study extends contemporary Consumer Perception and Cultural Consumption theories by highlighting how sensory attributes, cultural authenticity, and digital engagement shape Generation Z’s perceptions of traditional beverages, supporting sustainable culinary tourism.
TRADITIONAL BEVERAGES AS A CULINARY TOURISM ATTRACTION: A STUDY OF TOURIST’S PERCEPTIONS OF LOLOH TERTERAN IN TARO TOURISM VILLAGE, BALI: MINUMAN TRADISIONAL SEBAGAI DAYA TARIK WISATA KULINER: STUDI TENTANG PERSEPSI WISATAWAN TERHADAP LOLOH TERTERAN DI DESA WISATA TARO, BALI I Gusti Agung Febrianto; Lidjah Magdalena Massenga; Ni Kadek Eni Juniari; I Made Purna Yasa
Journal of Applied Science in Tourism Destination Vol. 4 No. 1 (2026): Journal of Applied Science in Tourism Destination
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jastd.v4i1.2421

Abstract

ABSTRACT Purpose : This study aims to examine tourists’ assessments of the quality of Loloh Terteran, a traditional Balinese beverage made from terter leaves (Solanum erianthum), and to identify which product attributes most strongly shape perceived quality in a culinary tourism context. Design/methodology/approach The research employed a descriptive quantitative design. Data were collected through a structured questionnaire distributed to 60 respondents. Consumer assessment was measured using six indicators—price, colour, taste, aroma, perceived benefits, and packaging—rated on a Likert scale. The data were analysed using mean score calculations and interval class interpretation to determine the strength of consumer evaluations. Findings : The overall mean score of 4.24 indicates a very positive evaluation of Loloh Terteran. Colour achieved the highest rating, followed by price, aroma, and taste, all falling within the “strongly agree” category, suggesting that visual appeal, affordability, and sensory attributes constitute the product’s primary strengths. Perceived benefits were rated “agree,” indicating general recognition of functional value. Packaging received a “neutral” rating, highlighting it as the weakest attribute and a potential constraint for market competitiveness. Research limitations/implications : This study is limited by its sample size and focus on a single tourism village. Future research could involve larger samples and comparative studies across destinations. Practically, the findings imply that improving packaging design and informational labeling could enhance product positioning while maintaining traditional authenticity. Keywords: consumer assessmen, traditional beverages, culinary touris, Loloh Terteran, product quality.
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 Isnan Waluyo 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 Wayan Pastini Widuri, Setyowati Ayu Widuri, Setyowati Ayu