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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 6 Documents
 1 
Search results for , issue "Vol 2 No 2 (2019): September 2019" : 6 Documents clear
BUYING AND DISTRIBUTION ANALYSIS OF GOODS FOR KITCHEN BY THE PURCHASHING PART (Case Study at Kuta Central Park Hotel) Kadek Agustina
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.172 KB) | DOI: 10.31940/jasth.v2i2.1439

Abstract

This study aims to determine the application of goods and distribution purchases for kitchen by purchasing department at Kuta Central Park Hotel. Data was collected by interview, observation, and documentation with the help of note-taking techniques. Furthermore, the data was analyzed by qualitative descriptive analysis method. The results showed that the purchase of goods for the kitchen at Central Park Kuta Hotel uses two ways. First, through the daily market list. Purchasing goods through this process is a type of item that does not last long enough and requires special storage areas, such as: dairy products, meat and poultry, herbs and spice, seafood, vegetables and fruits, ice cream, process meat, pastry and bakery, syrup, juice food, and also groceries. Second, namely through purchase requisition submitted by the storekeeper section for inventory at the general store. The type of goods purchased through this process is a type of groceries that can last more than one year. The flow of goods distribution from the general store to the kitchen starts with using the form store requisition made by the kitchen, then submitted to the storekeeper. The storekeeper issues the item in accordance with the request and a copy of the form is given to the kitchen staff who receive the item for review.
CONTRIBUTION ANALYSIS OF INDIRECT RESERVATION SOURCES TO THE ROOM OCCUPANCY AT FOUR POINTS BY SHERATON BALI, KUTA Wayan Aries Dana Surya; Ni Nyoman Sri Astuti; I Gusti Agung Bagus Mataram
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (451.656 KB) | DOI: 10.31940/jasth.v2i2.1425

Abstract

This research was conducted to analyze the contribution of indirect reservation sources at Four Points by Sheraton Bali, Kuta. The purpose of this research are to find out the source of reservation, how the indirect reservation sources influence room occupancy, and how the contribution of indirect reservation sources (wholesaler and online travel agent) is at Four Points by Sheraton Bali, Kuta. The data of this research are the reservation contribution and room occupancy for 36 months within period of 2016-2018. The data analysis technique of this research is quantitative analysis to find the effect of indirect reservation sources on room occupancy, also qualitative analysis in the form of quantitative descriptive to interpret numerical data and qualitative descriptive to interpret word information data. This study resulting that the sources of indirect reservation are wholesaler and online travel agent. The results shows that wholesaler has a moderate influence (0,467) and online travel agent has a strong influence (0,685) towards room occupancy partially, however they have a very strong influence (0,849) simultaneously. This study also resulting that indirect reservations (wholesalers and online travel agent) are the major contributors toward room occupancy at Four Points by Sheraton Bali, Kuta with an average of 3,035 nights in 2016, 2,668 nights in 2017, and 3,015 nights in 2018.
ALTERNATIVE MARKETING STRATEGIES FOR LOW SEASON PERIOD AT COURTYARD BY MARRIOTT BALI SEMINYAK RESORT Ni Putu Lusiana Pratiwi; Made Sudiarta
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (318.443 KB) | DOI: 10.31940/jasth.v2i2.1424

Abstract

This study was conducted to determine the company's strategy in raising hotel revenue during the low season. The purpose of this research is to find out the prioritized marketing strategies during the low season. The research method of this study is a combined qualitative and quantitative method. The key respondents of 6 staffs including managers in the Sales and Marketing Department. The data analysis techniques used are Internal Factor Analysis Summary (IFAS) and External Factor Analysis Summary (EFAS), Internal-External (IE) Matrix, SWOT Analysis, and Quantitative Strategic Planning Matrix (QSPM) Analysis. The results showed that the hotel's internal and external factors were influential in increasing revenues. Based on the IFAS matrix, the main strength of the hotel is the service by prioritizing the quality of the restaurant and Spa at the hotel, the downside is not having direct access to the beach. In the EFAS matrix, it is known that one of its chances is very good internet speed and can be reached until the basement; the threat is many competitors offer cheaper room rates. The result of the IE Matrix Assessment puts the company in the position of Growth cell I (Concentration through Vertical Integration). SWOT analysis has resulted in 8 alternative marketing strategies. The main strategy with a value of TAS (Total Attractive Score) of 158.80 resulted from QSPM analysis is expanding restaurant and spa promotion through social media.
A PROPOSAL FOR SOP DESIGN AND COMMUNICATION TRAINING MATERIAL INFORMED BY RESEARCH ON REAL BUSINESS ENCOUNTER Kadek Ratih Dwi Oktarini
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (808.931 KB) | DOI: 10.31940/jasth.v2i2.1321

Abstract

The current study reports on an attempt to implement some results from a previous study on natural conversation as a Part of Standard Operating Procedure (SOP) and Communication Training Material for Face to Face Communication in Service Industry. The specific research on natural conversation is Oktarini (2016). That study analyzed a heated complaint sequence of interaction (complaint sequence-in short) between a hotel staff and a guest using Conversation Analysis (CA) (Have, 2007; Sidnell, 2010). It appeared that some of the actions of the hotel staff result in more preferable responses than the others. In terms of resolving the complaint sequence amicably, any actions that lead to calmer guest or formulation of problem, are deemed to be preferred. The current study specifically attempts to, firstly capture the moment by moment of small actions (nudges) (Cf. The Royal Institution, 2015) of the staff that garners preferable responses and vice versa; and secondly, translate those “nudges” as a component of SOP design and Communication Training Material. The framework use to translate staff’s actions into SOP design and training material is Conversation Analysis Role-play Method or CARM (Stokoe, 2014, 2018).
THE ANALYSIS OF FRONT OFFICE DEPARTMENT SERVICE QUALITY FOR CUSTOMER’S SATISFACTION AT PADMA RESORT LEGIAN Ni Luh Putu Mira Indah Pratiwi; I Gusti Made Wendri
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (513.478 KB) | DOI: 10.31940/jasth.v2i2.1422

Abstract

The purpose of this research is to know there is a gap between the guest’s perception and guest’s expectation to the Front Office Department service quality at Padma Resort Legian, and to know which indicators need to be improved and maintained to enhance the service quality of Front Office Department for customer’s satisfaction at Padma Resort Legian. The data used in this research are quantitative data which are collected from observation, literature study, questionnaire with validity and reliability tested and secondary data. The total of respondents are 60 respondents using incidental sampling method. Data analysis technique used is the SERVQUAL Method and Importance-Performance Analysis applied in Cartesian Diagram. The result of this research is show that there are negative and positive gap between perceptions and expectations. The result of the Importance-Performance Analysis found 1 indicator on Quadrant A which as the major weakness and need improvement which is the attributes number 4, fast and properly service of check-in and check-out process by the Front Office Staff. On the other hand, there are 6 indicators on Quadrant B which as the major strengths and opportunities. Padma Resort Legian should immediately improve the performance of indicator on Quadrant A to reach customer’s satisfaction.
TOURIST CHARACTERISTICS IN FRANCE Solene ROUX; Estalle Giet
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (336.582 KB) | DOI: 10.31940/jasth.v2i2.1415

Abstract

Tourists in France force actors and territories to adapt to the demand and needs of visitors from different countries and cultures. This intercultural requirement requires, in particular, a more detailed knowledge of the practices, perceptions and feelings of foreign tourists, particularly Chinese tourists, whose numbers are increasing sharply in France, Europe and the world. The article proposes an exploratory approach to the representations associated with these practices in France through the use of websites and our teaching at the university over the past 3 years and leads to a first typology. The protocol for analysing tourist practices developed for this example makes it possible to understand the level of tourist satisfaction, to analyses what shapes their complex behaviour based on their feelings on the spot, to better characterise the tourist experience in the broad sense and to imagine a model. From a more operational point of view, the approach makes it possible to envisage an improvement in the dialogue between tourist operators and end users, a finer adaptation of supply and demand, an improvement in the well-being of tourists and a strengthening of the attractiveness of the territories.

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