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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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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 3 (2018): September 2018" : 12 Documents clear
ANALYSIS OF RECEPTIONIST SERVICE QUALITY FOR THE TOURISTS’ SATIFACTION AT THE GRAND INNA HOTEL KUTA Ni Kadek Tuwin Patriani; I Gusti Agung Bagus Mataram; I Made Darma Oka; I Ketut Sadia
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

This research is motivated by the receptionist role known as the first and last impression of the guest. Quality of service is the thing that affects customer satisfaction. This research is aimed at knowing how the receptionist’s service quality towards customer satisfaction in Grand Inna Kuta. The data was collected through the distribution of questionnaires. While, the technique of sampling applied was incidental sampling of 85 respondents. The data was analyzed using multiple linear regression with SPSS 20 software through the techniques of validity and reliability, and importance performance analysis. The results show that in general the assessment of guests staying at the Grand Inna Kuta hotel, regarding the quality of receptionist services at the hotel, can be satisfactory. This can be shown from the analysis where the average value of perception is 3.9. Indicator that make good perception is able to answer questions, able to give clear and easy to understand information, completeness and readiness of receptionist staff, knowledge of existing facilities at Grand Inna Kuta, ability of staff to quickly respond to problems of tourist complaints, general knowledge about Bali, hospitality of receptionist staff, timeliness, ease of receptionist staff to be met, helpful, politeness of receptionist staff, language mastery and courtesy of the reception staff. Indicator that formed a bad perception is the timeliness of the receptionist staff in serving the guests
E-COMMERCE IMPLEMENTATION MODEL IN INCREASING ROOM OCCUPANCY AT GRAND INNA KUTA HOTEL Ni Gusti Ayu Nyoman Trisna Julyanti; I Putu Astawa; Nyoman Mastiani Nadra
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study examines the implementation of e-commerce at Grand Inna Kuta Hotel and its effect on room occupancy rate in the period of 2015 – 2017 . The study covered some topics including business to business (B2B) and businness to customer (B2C) as the independent variables, and room occupancy rate as dependent variable. The study used mixed methodology of both qualitative and quantitative approach. The primary data comes from the interview that conducted by the author of this paper with the hotel and marketing staffs. Cost of sale and occupancy rate of room would be the secondary data of this paper. Moreover, the methodology in collecting the data is using the observation method, interview, and documentation. Further, the data analysis techniques are using the descriptive statistical test to determine the effectiveness of the application of B2B and B2C to increase the occupancy rate of rooms in Grand Inna Kuta. The results show that B2B only contributed a small amount to the room occupancy rate of the Grand Inna Kuta. However, B2C made a good contribution to the hotel’s occupancy rate.
FACTORS TO INCREASE SALES WEDDING PACKAGE SELLING AT FOUR SEASONS RESORT BALI AT JIMBARAN BAY Ni Putu Suryaningsih; I Ketut Sutama; A A Putu Swabawa
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

The research was conducted at Four Seasons Resort Bali at Jimbaran Bay which aims to find out the factors to increase the sales of wedding packages at Four Seasons Resort Bali at Jimbaran Bay. The problem statement in this research is what factors become the strength, weakness, opportunity and threat for Four Seasons Resort Bali at Jimbaran Bay to increase the sale of wedding tourism package? This research is a qualitative descriptive research that collects primary data by observation, interview, documentation and triangulation. Sampling method used is purposive sampling method. Determination of internal factors of company using IFAS matrix, while determining factor external company using EFAS matrix. Based on the method used, the company's strength are customized wedding package, wedding package price and ocean view wedding package, while the weakness of the company are the capacity of small wedding venue, no chapel in wedding venue and not located on cliff side. Opportunities that are owned by the company are the popularity of the famous brand, the conducive stability of the security of Bali and the changes of worldwide community style, while the threat faced by the company are the capacity of a larger competitor wedding venue, the promotion offered by competitors and the number of wedding chapel / venue in South Kuta area
GROCERIES SUPPLIER SELECTION ANALYSIS TO MEET THE NEEDS OF FOOD AND BEVERAGE DEPARTMENT AT THE MELIA BALI INDONESIA HOTEL I Komang Artha Darmaja; I Nyoman Meirejeki; Made Sudiarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

Food and Beverage Department requires suppliers who can provide food and beverage ingredients. The Food and Beverage Department in selecting suppliers is assisted by the Purchasing division of Accounting Department. The Purchasing division is responsible for the procurement of items needed by every department in the hotel, therefore, making supplier selection is their responsibility. The problems of this study are (1) what is the procedure for selecting groceries suppliers? (2) among the existing criteria, which are the main criteria in selecting groceries suppliers for the Food and Beverage Department needs at the Melia Bali Indonesia Hotel? This study is a quantitative research. The primary data were collected by questionnaire, interview, observation, and document study. Snowball sampling method was used in this study to determine the sampling with the number of the sampling is 8 respondents. The procedure for groceries supplier selection involves Purchasing division and Food and Beverage Department. The documents completeness, price, quality, delivery service, and product inventory from the supplier are used as consideration to choose the best supplier. The supplier approval is made by the product user and Purchasing division. Based on the results of the questionnaire, descriptive statistical analysis technique was used using simple quantification which showed that the main criteria considered by groceries suppliers to meet the needs of the Food and Beverage Department was the documents completeness with an average of 4.75 which was at a very good interval.
CONTRIBUTION OF OFFLINE AND ONLINE TRAVEL AGENT RESERVATION TO ROOM REVENUE IN ALILA VILLAS ULUWATU Made Indah Wulansari Pendit; Nyoman Mastiani Nadra; I Made Sudiarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study enlightens the contribution of offline travel agent and online travel agent reservation to the room revenue at Alila Villas Uluwatu. The purpose of this research is to determine the contribution of offline travel agent and online travel agent reservation to the room revenue. Data collection technique used were observation, interview, and documentation study. The analysis technique used is statistic descriptive that are supported by qualitative analysis. The result of the research shows that the contribution of offline travel agent and online travel agent reservation for three years has fluctuated. The average contribution of offline travel agent reservations in 2015-2017 is 67.38%. In 2015 the average contribution was 77%, contributing 58% in 2016 and in 2017 the contribution of offline travel agents increased by contributing 66%, while the average contribution of online travel agent reservations in 2015- 2017 is 32.62%. In 2015 contributes 34%, in 2016 contributing an average of 42%, and in 2017 contributing 34%. There are 5 highest reservation contributions sourced from offline travel agents such as Jason Travel Korea, TMS Tour, Bali Kami, Airtours, and Windy's Bali Tour. In addition there are 5 highest reservation contributions sourced from online travel agents such as Booking.com, Agoda, Expedia, Hotelbeds, and Ctrip. The biggest contribution during 2015-2017 is sourced from offline travel agent.
WORKLOAD ANALYSIS OF BANQUET DAILY WORKER ON SMARTFREN ANNUAL DISTRIBUTOR CONFERENCE 2018 Ni Wayan Sunarti; Ni Ketut Bagiastuti; Ni Nyoman Triyuni
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

The Westin Resort Nusa Dua Bali is one of the hotels that often hold conferences. Usually the arrangements of conference handled by Banquet Department. One of conference that has been held is Smartfren Annual Distributor Conference 2018. The holding of this conference makes the workload of Banquet Department increases, while the employee owned only 17 people. So hiring daily worker becomes the best choice. To determine total of banquet daily worker , the data analysis technique used is the workload analysis. Using this data analysis technique got result of calculation of work load analysis based on hotel provisions required daily worker 24 people. However, the results of the analysis calculations obtained based on the reality experienced is different, daily worker banquet is 30 people. Looking at the two calculations there is a difference, this because due to lack of knowledge of the daily worker, the absence of calculations for daily worker needs and the demand for daily worker is always abrupt. The existence of this study, is expected in determining total of daily worker needs to be more effective.
EFFECT OF THE IMPLEMENTATION OF KEY PERFORMANCE INDICATOR ON CAREER DEVELOPMENT AT THE ONE LEGIAN I Made Dede Ardika; I Gusti Agung Bagus Mataram; I Gede Mudana
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

It is important to always develop a career for all employees for a company including hotel companies, because employees are one of the assets used by companies to achieve corporate goals that have been set previously. The purpose of this study is to determine the effect of key performance indicators applicant to the career development. The ONE Legian is a research location with 55 respondents. Data collection methods used were questionnaires and observations. Data processing techniques that is the test of validity and reliability, and data analysis techniques, namely simple regression and hypothesis testing. The results of the analysis of this study indicate that the implementation of key performance indicators have a significant positive effect on career development. From the results of t test obtained t-count value 6.590> t-table 1.674 with probability 0.000. Because the probability value is much less than 0.05, therefore the key performance indicator variable partially has significant positive effect on career development at The ONE Legian
ANALYSIS OF CHECK-IN GUEST HANDLING MODEL BASED ON THE RESERVATION AT HOTEL MERCURE BALI NUSA DUA Kadek Boby Mahardika; Ni Nyoman Triyuni; I Ketut Suarja; I Putu Budiarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

Front office is one of the most important part which is the absolute should be on an organization hotel .In every hotel the role and function of the front office could be clearly seen , especially on the activity of going in the area front desk .In the morning , walking guests who want to checking out in the lobby show the high trust and hope the reception guests on the services , cashiers and also porter .So will they be on the day and afternoon , visitors who will check-in very much hope that the process of check-in and they shall walk with fast and smoothly .As for also some differences that is conducted by employees front office in dealing with a guest check-in and to other sources of reservation. There are several the reservation kind of like an reservation from individuals ( personal ) account , the reservation of company , the reservation of online travel agents and offline travel agents .Handling the check-in will be the first impression for guests about how the quality of treatment a hotel .To see the extent to which the quality of handling check-in against the guests at Hotel Mercure Bali Nusa Dua , hence writers interested do research by the title analysis handling model guests check-in based on the reservation at the Hotel Mercure Bali Nusa Dua. In this research the use writers interview with as a source of primary data and source of such as books , the internet and journal as secondary data .The determination of key informants can be determined by dictates one who get to tell the story easily , understand to information needed , and happily inform researchers .Informants the research is for human resources manager , reservation manager and all the employees front office department at the Hotel Mercure Bali Nusa Dua and using data collection method as a method of observation , a method of interviews and the literature study .In this research analysis techniques the data used is a technique descriptive qualitative data analysis .It means , the data gathered during the survey described the details of the discussion compiled systematically.
HANDLING GUEST COMPLAINTS DUE TO HUMAN ERROR IN THE JAYAKARTA BALI BEACH RESORT RESIDENCE AND SPA Ni Nyoman Rena Yani; Ni Gst Nym Suci Murni; Dewa Made Suria Antara
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

This study aims to know the kind of guest’s complaints, and find out to handle the guest’s complaint at The Jayakarta Bali Beach Resort Residence and Spa. This research focuses to complaints of human error, that was happened in all department and noted in log book from January until December of 2017. This study used qualitative approach and data collecting used are interview to (Duty Manager, Front Office Manager, Assistant of Front Office Manager, Food & Beverage Manager, Houskeeper, staff), observations, and documentations. The technique of data analysis is qualitative analysis, with detail processed of data reduction; presentation, and verification/conclusion. The result shows (1) complaints on 2017 are 51 complaints handled by Duty Manager, Front Office Manager, Assistant Front Office Manager, Guest Relation Officer and Supervisor’s Restaurant . (2) listen to all complaints guests attentively, apologized first to a guest concerned, ask the complaint that the party/staff related, explain about for guests concerned about the truth the incident, providing services full for into the hotel, and give complimentary based on levels of complaint that has happened to guests.
IMPLEMENTATION OF GOLD CARD PROJECT AS AN EMPLOYEE RECOGNITION PROGRAM AT SOFITEL BALI NUSA DUA BEACH RESORT I Putu Wika Saputra; I Ketut Astawa; I Nyoman Rajin Aryana
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

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Abstract

Engaging the employee is one of the challenges currently faced by the companies. Without good human resource management, the company will not be able to run effectively. The purpose of this study is to find out in-depth the latest employee recognition program implemented at Sofitel Bali Nusa Dua Beach Resort which is called “Gold Card” project. An in-depth interview was performed to get the details of the program. To enhance the result, a simple survey questionnaire was given to 60 employees to gather some feedback about the implementation of the project. The result of the research indicated that the “Gold Card” project is well received and is supported by the employee.

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