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Dr. Dra. Ni Gusti Nyoman Suci Murni, M.Par.
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+62361-701981
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Politeknik Negeri Bali, Bukit Jimbaran, Badung, Bali, Indonesia
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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 2 (2018): June 2018" : 12 Documents clear
THE APPLICATION OF MENU APPETIZER BASED ON MENU ENGINEERING TO INCREASE SELLING VOLUME IN EL PATIO RESTAURANT, SOL BEACH HOUSE BENOA BALI I Gusti Ngurah Dhyangga Prawesta Putra; Ida Ayu Elistyawati; I Made Darma Oka
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

Restaurant is a business that plays an essential role in tourism. The management of restaurant is always attempting to increase the sales menu by evaluating the offered menu in order to gain maximum profits. This article focuses on: (1) The application of menu appetizer based on menu engineering in El–Patio Restaurant and (2) its attempts to increase the sales volume of appetizer menu in El–Patio Restaurant. Data was collected by using observation, documentation, and intensive interviews method. Data analysis used in this research is menu engineering analysis. The result showed that from 21 items of appetizer menu analyzed, there were 47,6% or 10 menus with a high popularity level while 52,4% or 11 menus were on the low popularity level. Meanwhile, there were 7 menu items or 33,3% that has the highest contribution margin and 66,7% or 14 items with the lowest contribution margin. Then, from 21 items of appetizer menu analyzed, 28,6% or 6 menu items are categorized as star, 19% or 4 items are categorized as plowhorse, 4,8% or 1 item is categorized as challenge and 47,6% or 10 items are categorized as dog. Attempts that can be done by the management of F&B Department, Sol Beach House Benoa Bali is to improve the menu quality, promote th menu , suppress the production cost, removing unfavorable menu and develop a new menu. It is recommended for the management of F&B Department, Sol Beach House Benoa Bali to evaluate the menus with the analysis of menu engineering at least every 3 months.
CONTRIBUTION ANALYSIS OF RESERVATION THROUGH TRAVEL AGENT TO ROOM OCCUPANCY AT GRAND ZURI KUTA BALI HOTEL Ni Luh Yuni Kusuma Yanti; Ni Made Ernawati; Ni Ketut Bagiastuti
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

Travel agent is a business engaged in the field of service and provides information about all things related to travel. The purpose of this research is to know the amount of travel agent contribution to room occupancy at Grand Zuri Kuta Bali Hotel and to know which travel agent dominatly contribute to room occupancy at Grand Zuri Kuta Bali. The data used is reservation data through travel agent, other reservation source data (online travel agent, direct reservation, corporate and government) and room occupancy of the data in 2015 until 2017. Data in this research is obtained in data collection method that though interview and documentation. Data analysis technique used is quantitative descriptive analysis technique. Based on the results of this research show that, reservation through travel agent does have a great contribution to room occupancy at Grand Zuri Kuta Bali Hotel that is equal to 48.41% and 51.59% influenced by factors other factors not examined in this research while the most dominant travel agent contribution to room occupancy at Grand Zuri Kuta Bali Hotel is Tjendana Mandra Ssakti (TMS) Tour & Travel with contribution of 10.93%.
ANALYSIS OF FOOD COST CONTROL AT THE ONE LEGIAN HOTEL I Wayan Arya Pradiptha; Lien Darlina; Ida Ayu Elistyawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study focuses on food costs controlling with special reference to the hospitality industry. The purpose of this research is to know the control of food cost at The ONE Legian Hotel in May, June, July 2017, and to identify the cause of food cost percentage’s variance between actual food cost and standard food cost. This research uses two methods of data analysis : 1) Quantitative method is use to determining the variance between the standard with actual food cost reconciliation, and calculating variance by using the one way methods analysis which refers to Mulyadi (1995 : 425) to know the profit or loss that caused by the variance, 2) Qualitative descriptive method by giving interpretation about data of standard and actual food cost reconciliation. Data collection method in this research are interview, observation, documentation review, literature review. The results of this research indicate that: (1) food cost controlling at The ONE Legian Hotel in May and June has been run well, but in July the implementation did not run well, this is indicated from the happening of the adverse variance between actual food cost with standard food cost, (2) an increase of the food cost reconciliation’s percentage between the actual from standard budgeted in May, June and July due to an increase in total incoming stocks, gross consumption and net consumption, beside that, the increase in food cost percentage also caused by the decrease of total opening inventory, total inventory available, total closing inventory, or decrease of elements of food adjustment, and net food sales.
APPLICATION OF CASH EXPENDITURE SYSTEMS TO SUPPORT EFFICIENCY OF COSTS IN GENERAL CASHIER SECTION ON HARRIS HOTEL TUBAN Margaretta Ayu Angria; Ni Made Ernawati; Luh Linna Sagitarini
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

The problems that often occur in the General Section Cashier Harris Hotel Tuban is the case of cash expenditures for petty cash activities. General Cashier's section was disturbed by petty cash requests and additional expenses due to petty cash activities. The purpose of this research is to know petty cash system and procedure at General Cashier Harris Hotel Tuban and to know cost efficiency in General Cashier section related to petty cash expenditure. The method of analysis used in this research is descriptive statistical analysis method. This analysis is done by collecting and processing the data obtained thoroughly and in detail, then described so as to obtain a clear description of the facts by comparing the system and procedure cash disbursement petty cash at Harris Hotel Tuban with theory according Mulyadi (2016). The researchs’ results showed that cash disbursement system by petty cash in General Cashier at Harris Hotel Tuban was in accordance with Mulyadi theory. Petty cash system cash disbursement procedure in General Cashier's section at Harris Hotel Tuban starts from receiving reports of lack of supplies from related departments then through department supervisors, store keeper, purchasing and General Cashier for the issuance of petty cash. The level of cash dispensing system efficiency by petty cash in General Cashier Harris Hotel Tuban section in 2015 s.d in 2017 fluctuates. The inefficiencies that occur each year are due to the expenditure of petty cash beyond the budget set. While the efficiency that occurs due to petty cash spending is less than the budget set.
MARKETING STRATEGY THROUGH SALES CALL AND TELEMARKETING TO INCREASE ROOM REVENUE AT THE LERINA HOTEL NUSA DUA Ni Luh Linda Astri Rinsia Dewi; Ni Nyoman Triyuni; I Nyoman Winia
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This research is conducted to know the indicators that become the strengths, weaknesses, opportunities and threats. The method used is descriptive qualitative with the number of respondents as many as 8 people through purposive sampling. Purposive sampling is the sampling of data sources with a specific purpose, means that the selected respondents are the people who know how the strategy will be used. Sales Call and Telemarketing are the optimum strategy used to increase room revenue. Based on effectivity and efficiency of these strategy, The Lerina Hotel Nusa Dua keep used these strategy to face client needed. The strength of The Lerina Hotel Nusa Dua is to have complete facilities, but the Weaknesses is to have merchandise that can be brought overside. The opportunities of The Lerina Hotel Nusa Dua is the secure of Bali Island as quite conducive, then the threats is the lifestyle of a growing community. The position of The Lerina Hotel Nusa Dua at present and future is in cell V or grows and stability. Being in a V cell position it is advisable to expand markets, production facilities and technologies through internal or external development through acquisitions or joint ventures with other companies in the same industry. The marketing strategies that can be applied to The Lerina Hotel Nusa Dua are Utilizing social media for promotional tools, Utilizing the Big Days of religious and local culture (Balinese) for promotion, Improving facilities owned to support event activities (MICE) such as adding amenities for meetings, and Adding some amenities that guests can take home as a souvenir. The advice given to the management is to maintain the cleanliness of the hotel and surrounding buildings, intensifying various promotions, especially in the field of Food and Beverage (F & B) and event in order to increase additional hotel revenue.
THE EFFECT OF SERVICE EXELLENCE AND PRICE ON CUSTTOMER LOYALTY AT VILLA AIR BALI BOUTIQUE RESORT AND SPA Anak Agung Sasmita Dewi; I Ketut Astawa; Budi Susanto
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This research is motivated by the writer's curiosity towards customer response of Villa Air Bali Boutique Resort and Spa in terms of customer loyalty. This is because Villa Air Bali Boutique Resort and Spa has customers who are loyal to the services provided although in Bali, especially Seminyak area there are also many resort villas that offer good service at a cheaper price. The purpose of this study was to determine the effect of excellence service and price on customer loyalty. Sampling technique using non probability sampling with purposive sampling type. Respondents in this study up to 100 respondents. The analysis used in this research is quantitative analysis using SPSS software version 17.0 for Windows, where previously tested the validity, reliability, multiple regression analysis, t test, F test, coefficient of determination and multiple correlation analysis first. The results of this study indicate that the excellence service (X1) and price (X2) partially or simultaneously affect customer loyalty (Y).
EVALUATION OF TRAVEL AGENT’S RESERVATION CONTRIBUTION ON THE OCCUPANCY IN PELANGI BALI HOTEL AND SPA Ni Luh Putu Sri Artini; Budi Susanto; I Ketut Sutama
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

Offline and online travel agent has important role to improve the hotel room occupancy in order to fill monthly and yearly budget. The purpose of this study is to determine the evaluation of offline and online travel agent’s reservation contribution on the occupancy in Pelangi Bali Hotel and Spa. This research is a descriptive statistic research which is presented by statistic tables and data collected by interviewing the Sales Executive at Pelangi Bali Hotel and Spa, observation and documentation. The result showed that the contribution of offline and online travel agent in the last 3 years is unstable each month, this is can showed from the average of offline travel agent contribution on 2015 is 24,05%, on 2016 is 29,93%, and on 2017 is 32,95%, while the average of online travel agent contribution on 2015 is 40,24%, on 2016 is 30,54%, and on 2017 is 40,03%. The comparation between contribution of offline and online travel agent in the last 3 years is not significant, however between reservation from offline and online travel agent, contribution from online travel agent is always increasingly every year. That showed online travel agent contribution gives enhance to the room occupancy more than offline travel agent contribution.
THE ANALYSIS OF RECEPTIONIST SERVICE QUALITY TO INCREASE GUEST SATISFACTION AT BALI RANI HOTEL KUTA Savitri Handayani; Ni Ketut Bagiastuti; Ni Nyoman Triyuni
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

The aim of this study is to analyze receptionist service quality level to increase guest satisfaction at Bali Rani Hotel Kuta. The number of respondent are 60 respondents used accidental sampling for data collect method. Primary data collect of service quality variable used questionnaire method with validity and reliability tested. Analysis technique used SERVQUAL analysis and Importance Performance Analysis applied in Cartesian diagram. The results of this research showed that there are negative, positive and neutral gap between perceptions and guest expectations. Attribute which has negative value gap are number 2, 3, and 4 then attribute which has positive value gap are number 1, 5, 6, 7, 8, 9, 10, 11, 12. Furthermore, based on the Importance Performance Analysis results indicate the position of each attributes in Cartesian diagram, founded the attribute that become a priority to be improved and attributes that become achievements to be maintained. Attribute in quadrant A which is a priority to improved is number 2 about equipment and facilities for support services at the reception are complete. Furthermore, attribute in quadrant B which is the achievements to be maintained are number 1, 4, 7, 11 about the appearance or grooming of the receptionists are neat and clean when serving guests, the hotel information contained in brochures and pamphlets are clear, receptionists able to solve the problem quickly and precisely, security of valuables guests are guaranteed when kept at the reception.
IMPLEMENTATION OF ADVERTISING AND PERSONAL SELLING TO INCREASE ROOM OCCUPANCY AT THE TRANS RESORT BALI Ida Ayu Putu Jeni Cahyani; Budi Susanto; I Putu Astawa
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This research has been done to observe the implementation of advertising and personal selling at The Trans Resort Bali and the effect to increase room occupancy. Independent variables used in this research are advertising (X1) and personal selling (X2), while the dependent variable is the room occupancy (Y). The data which is used in this research are the primary data and secondary data. The primary data is by conducting interview with sales and marketing staff, and the secondary data is the cost of advertising, personal selling and the room occupancy. Data collection method which is used in this research are observation, interview, and documentation. As for data analysis technique used is multiple linear regression to explain the effect of advertising and personal selling to increase room occupancy at The Trans Resort Bali, and further processed by using SPSS 17. The advertising that has been done at The Trans Resort Bali are print advertising through flyer, newspaper and printed magazine, electronic advertising through TV channel, radio broadcast, and internet media, outdoor advertising through billboard, and specialty advertising through souvenirs such as pen, calendar, luggage tag, sport towel, and sales kit. The implemented personal selling activities that have been done are sales call to various travel agents, and domestic or foreign sales trip. The results of this research indicate that simultaneously and partially, both of the independent variables have a positive effect to the room occupancy. Based on the SPSS calculation in multiple determination analysis, the value of determination coefficient is 76,9%. It means the contribution of advertising (X1) dan personal selling (X2) is 76,9% to the room occupancy, while 23,1% can be influenced by the other factors not included in this research
THE MARKETING MIX FACTORS THAT INFLUENCE THE DECISION OF GUEST TO VISIT IN SAKURA RESTAURANT AT MELIA BALI INDONESIA Ni Made Sri Pratiwi; I Gusti Agung Mas Krisna Komala Sari; I Ketut Suparta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

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Abstract

This research aims are to determine the marketing mix factors that influence the decision of guests to visit in Sakura Restaurant at Hotel Melia Bali Indonesia. The problem of this research are to find out the marketing mix factors that influence the decision of the guest to visit and the most dominant factor that influence the decision of guest to visit in Sakura Restaurant at Hotel Melia Bali Indonesia. The sample selection of 100 respondents with the sampling is done by accidental sampling technique that is the sample determination technique by chance. Data processing is done with the help of software SPSS version 17.0 for windows. The analysis technique used in this research is factor analysis. Based on the research result, there are six factors that can influence the decision of guests to visit in Sakura Restaurant at Hotel Melia Bali Indonesia. The factors are service which percentage of variance of 21,949%, product which percentage of variance of 14,604 %, promotion which percentage of variance of 9,946 %, food which percentage of variance of 8,192 %, design which percentage of variance of 7,947 %, and location factor which percentage of variance of 7,843 %. The commulative of these factor are 70,481% and the value of model accuracy is 55 % with the residual of 45 %. Of thes factors. Of the six factors are found the most dominant factor is service factor consisting of 5 variables : restaurant has complete fasilities, Food rates are offered in accordance with quality of food and Restaurant facilities, The employees of sakura restaurant are providing services that can help the guest needs. The employee of restaurant providing sympathetic service, The employees of restaurant used the uniforms according with the hotel procedure.

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