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Dr. Dra. Ni Gusti Nyoman Suci Murni, M.Par.
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jasth@pnb.ac.id
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+62361-701981
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Politeknik Negeri Bali, Bukit Jimbaran, Badung, Bali, Indonesia
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Kab. badung,
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INDONESIA
Journal of Applied Sciences in Travel and Hospitality
Published by Politeknik Negeri Bali
ISSN : -     EISSN : 26228319     DOI : 10.31940/jasth
Core Subject : Social,
Social Sciences
The focus and scope of the journal cover practices of work and activity (production, distribution, and consumption) in the related industries: travel, transportation, cargo, hotel, hospitality, destination, attraction, recreation, MICE (meetings, incentives, conventions, and exhibitions), amusement, souvenir, and many other.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 12 Documents
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Search results for , issue "Vol 1 No 1 (2018): March 2018" : 12 Documents clear
IMPLEMENTATION OF MENU ENGINEERING TO INCREASE COCKTAIL SALES AT GRAND MIRAGE RESORT & THALASSO BALI I Gede Anggaditha Reksa Putra; Ida Ayu Elistyawati; Ni Made Ernawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study aims to find out about the menu of interest and less desirable by customers, also to know the menu has the highest and lowest contribution margin, and what strategies should be used to increase sales volume. The research method used is interview, observation and documentation. Data analysis technique used is menu engineering analysis technique. The analysis shows that in January there were 10 cocktails in category stars. 6 Drink Cocktails In category Puzzels. 10 Drink cocktails in the category of plowhorses and 4 drinks on category dogs. The cocktails that give high contribution margin are Long Beach, Mojito, Bloody Marry, Pinacolada, Tropical Moon, Abelito, Margarita, Mirage Punch Bella, Frostini, Cube Libre, Blue Lagoon, Caipirinha, Pluto Punch, Star Passion, Caipiroska. The cocktails that give the low contribution margin are Hurricane, Bali Comet, White Russian, Wet Bitch, Day Beach, Cosmopolitan. As expected, this study can be used to be a good advice and can be a good consideration by Grand Mirage Resort & Thalasso Bali in preparing the menu strategy and increasing the sales volume
PURCHASE SYSTEM ANALYSIS ON FOOD COST IN HILTON GARDEN INN BALI I Putu Gede Cita Setiawan; I Ketut Astawa; I Gusti Putu Sutarma
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study was conducted at the culinary department at Hilton Garden Inn Bali where in production activities often experience shortage of materials caused by the reception of stranded guest, this is due to the location of Hilton Garden Inn Bali located near with airport, resulting in a significant increase in the number of occupancy rooms followed by an increase in demand procurement of food, thereby increasing the chances of shortage of production materials in the culinary department. This study focuses on the analysis of the application of goods purchasing system for the operational activities of the culinary department to meet the needs of the production, and the effect of applying the procurement system to the food cost position. The objective of this research is to measure how big the influence of the application of procurement system of material needs to the position of food cost, in the event of stranded with large amount. In this study using quantitative descriptive analysis method and the results of this study found that the purchase system has a great influence where in the case study the procurement of production materials can meet the demand but the oprasional system applied is not running properly.
ANALYSIS OF CUSTOMER SATISFACTION TO ROOM SERVICE QUALITY ON LITTLE NAN YANG RESTAURANT IN LE GRANDE BALI ULUWATU I Kade Bagus Dwi Wikrama; I Gusti Agung Mas Krisna Komala Sari; Lien Darlina
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

The increasing of suporting tourism accomodation in bali, makes competition to get customers more difficult. That caused by the diferent services provided by the each of service provide. One of type of service that often provide to costumers is Room Service, which is room service increasingly increasing caused by customers requestition that basicly want to get and enjoy fast and practicaly without having wait in a long time. Relating of that cased, it makes one of challenge by accomodation provider likes hotel Le Grande Bali Uluwatu to keep compete with others providers. One othe strategy taken by this hotel is to keep the Quality of Service that provide to customers. With optimal service, hope service provider can complete customers expectation, then customers will be back and enjoy the services that given from service provider. The purpose this study is to find out how room service quality by the customers satisfaction at hotel Le Grande Bali Uluwatu and to know which indicators are classified in 4 kuadran diagram kartesius This reserach was conducted in hotel Le Grande Bali Uluwatu with customers who used room service as respondent during stay on hotel Le Grande Bali Uluwatu. Data collected by the questionnaires and analysis by importance performance analisys. The result from the reserach indication that room service in hotel Le Grande Bali Uluwatu provided was quietly satisfactory. It can be seen an the average of the assessement of the implementation of the company reach 4,56%, greater than the rating of impotance which is 4,59%, which mean that quality of service given by hotel Le Grande Bali Uluwatu is quitely satisfactory. In the placement of Cartesian diagram have three indicator that go into quadrant A (main priority) and there are also two indicator that go into the quadrant D (Excessive) so it becomes an important task for the company to pay more attention to the tourists need to complete future customer expectations.
EFFECTIVENESS OF IMPLEMENTATION OF STANDARD OPERATING PROCEDURE PERFORMANCE ON F & B SERVICE STAFF IN KASAVA RESTAURANT ROYAL SAMAJA VILLAS I Kadek Putra Sugi Artha; I Wayan Basi Arjana; Ida Ayu Elistyawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study focuses on the implementation of standard operating procedures by looking at the operational circumstances that take place within the specified period. The purpose of this study is to determine the effectiveness of the application Standard Operating Procedures on F & B Service Staff at Kasava Restaurant Royal Samaja Villas. This study uses descriptive qualitative method by comparing the percentage value to determine the difference of each indicator so that can be done data presentation to draw conclusion. Data collection method in this research is interview, observation, documentation study, literature study. The results of this study indicate that: (1) The decline in service quality of F & B Service Staff due to employee turnover resulting in standard operating procedures not running effectively, (2) The implementation of Standard Operational Procedures by Royal Samaja Villas management and provide a positive change from the F & B Services Staff, so that the quality of service is improved and the operational implementation which refers to the standard operating procedure is effective again
IMPLEMENTATION OF INCENTIVE PRODUCT MARKETING STRATEGY MELALI BALI DMC IN INCREASING SALES VOLUME I Wayan Winarta; I Gusti Made Wendri; I Ketut Sutama
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study aims to determine the implementation of Incentive Product Marketing Strategy Melali Bali DMC In Increasing Sales Volume. Data collection in this research through interview method, observation and literature study. Melali Bali DMC is one of the companies engaged in the tour and incentive event, in the development of Melali Bali DMC company from the beginning of standing up to now can not maximize in tingka handling events and sales of products owned. The marketing strategy implemented in a company is crucial in the level of product sales for the company, by choosing and using the right strategy in the operation will help the Melali Bali DMC company to increase its sales volume that has not been upgraded. The analysis technique used in this research is Qualitative Descriptive analysis technique, Internal Strategy Factor Matrix, External Strategy Factor Matrix, SWOT Matrix. The results of this study indicate that there is still much that must be addressed in Melali Bali DMC companies to be better diantarnya: Improving the quality of control in the equipment used also in the quality of products provided, Fix and re-creation of products owned, Increase the intensity of relationships with colleagues in market areas and other parties, Increase promotions using web and social media that has been owned and Increase the number of employees also create employee standards and create a creative team.
BALI-BALIKU BEACH FRONT LUXURY VILLAS’ RECEPTIONIST UDERSTANDING OF STANDARD OPERATING PROCEDURES I Putu Dede Sukadana Putra; Lien Darlina; I Ketut Suarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

This paper aims to find out how much receptionist staff understandi standard operating procedure (SOP) in Bali-Baliku Beach Front Luxury Villas. This paper was made because of the interest of the writer about the changes that occurred after the implementation of standard operating procedure (SOP) in Bali-Baliku Beach Front Luxury Villas considering that the standard operational procedure is an important thing in a company as a document or tool to achieve company goals. This research uses descriptive qualitative research method. Methods of data collection in this study are interviews, observations, questionnaires, and literature study. The results of this study indicate that: 1) All employees of the receptionist have done their duties and responsibilities in implementing standard operating procedures (SOP) very well and correctly, in accordance with the direction of the front office superiors in Bali Baliku Beach Front Luxury Villas. 2) All employees of the receptionist have a good understanding of the definition of operational standard procedures and can define them. 3) All receptionist employees have understood and implemented the stages in serving the guests such as the stages of serving the guest check-in, serving the check-out guest, informing the porter service, posting guest payments, doing print out registration cards, scanning guest id, settle cash payment, and settle payment by credit card properly and in accordance with SOP applicable in receptionist section.
GIVING INCENTIVES TO INCREASE MOTIVATION AND EMPLOYEE WORK PERFORMANCE AT NOVOTEL NGURAH RAI AIRPORT Gus Manik Eka Adnyana; I Ketut Suparta; I Gusti Made Wendri
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

Motivation and Employee work performance is the thing that need to be noticed by all companies in order to achieve maximum results in carrying out the duties and responsibilities that have been given. Incentives are a form of company rewards to employees for the achievements that have been achieved and have performed duties and responsibilities well, so as to motivate employees in the work. The purpose of this paper is to find out how the terms and criteria of giving incentives to employees at Novotel Ngurah Rai Airport Kuta Bali and to find out whether incentives can improve employee motivation and work performance at Novotel Ngurah Rai Airport Kuta Bali. Analytical tool used is qualitative analysis and using qualitative data. The result of the research shows that incentives can improve employee motivation and performance based on the terms and criteria of giving incentives to employees.
ANALYSIS OF IMPLEMENTATION OF PROMOTION MIX STRATEGY AT HOLIDAY INN EXPRESS BARUNA BALI TO MAINTAIN THE MARKET Ni Ketut Desi Susantini; I Gusti Putu Sutarma; Ni Luh Eka Armoni
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

In order to win the competition and to keep the market segment, every hotel should establish the right marketing strategy one of which deals with promotional activities. This study analyzes the implementation of promotion mix strategy at Holiday Inn Express Baruna Bali in maintaining the market. Methods of data collection in this study use non-structured interviews and documentation methods, which became the speakers are the sales and marketing, especially Cluster Sales Executive and Cluster Sales Manager at Holiday Inn Express Baruna Bali. The analytical technique used is qualitative descriptive analysis that is by describing the data that has been collected and analyzed whether the theory of the promotion mix implemented according to existing theory or the company modify the promotion mix startegy. The results showed that the implementation of marketing mix strategy in maintaining the market in Holiday Inn Express Baruna Bali has been applied well.
INTERNAL AND EXTERNAL FACTORS DETERMINING THE PRICE OFFERING PT MELALI MICE IN WINING BIDDING Raden Ayu Trisnayoni; I Ketut Sutama; I Ketut Budarma
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

The research was conducted in PT Melali MICE, one of the biggest MICE’s companies in Indonesia. This research aims are to know the internal and external factors of PT Melali MICE's bid price in winning bidding. Data collection methods used were participatory observation and structured interviews. The analysis technique used is the analysis of Strength, Weakness, Opportunity and Threat (SWOT). The result of the research shows that the internal factors that influence the price determination of PT Melali MICE are the cost, the company's experience and the company's objectives while the external factors affecting the price determination of PT Melali MICE are economic conditions, supply and demand, bidding elasticity, competition and government control. Based on the results of qualitative descriptive analysis and discussion with the management of PT Melali MICE, which makes the main strength is the competitive price, the company has a lot of experience organizing events in various Big Cities in Indonesia and experience of event detail and quality, and the main weakness is not contract with suppliers so that the purchase price is as big as the selling price (not making a profit). the results of discussions with the management of PT Melali MICE, it is known that the main opportunity is the number of international events held in Bali and PT Melali MICE is the leading PCO in Bali, and the main threat faced is the expenditure of the State is more prioritized on the budget in the field of infrastructure, education, health and social assistance
ANALYSIS OF SUPPLIER SELECTION FOR PROCUREMENT OF GOODS IN KITCHEN AT LOR IN NEW KUTA HOTEL Doni Eko Prasetyawan; I Gusti Putu Sutarma; I Ketut Astawa
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

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Abstract

The process of procurement of goods and food materials obtained through the process or purchase activities. Purchasing or purchasing is a process of searching the source and ordering of goods or services to assist the production function in the production or service activities (Fausi, 1995: 1004). This research is titled "Analysis of Supplier Selection for Procurement of Goods In Kitchen At Lor In New Kuta Hotel". This study aims to find out how the procurement of goods in the kitchen and how to determine the supplier in the procurement of goods in the kitchen at Lor In New Kuta Hotel. The type of research used is descriptive qualitative research conducted through observation, documentation, and interviews, as well as direct observation of supplier selection by purchasing at Lor in New Kuta Hotel.

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