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Dr. Dra. Ni Gusti Nyoman Suci Murni, M.Par.
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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 79 Documents
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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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (357.956 KB)

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.
PROVIDING CUSTOMER SATISFACTION THROUGH EXCELLENT SERVICE OF BUTLERS IN SAMAJA VILLA KUNTI SEMINYAK Putu Gede Winatha Dharma; Ketut Redjasa; Made Sudiarta; Gede Ginaya; Ketut Budarma
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

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Abstract

This research will explain about how the implementation and execution of a butler work in a villa by providing maximum service and commonly referred to as excellent service. In this study requires a long time and many factors that must support this research include: the existence of some opinions and theories of experts related to research, then the method used to conduct research. To examine how the application of excellent service by butler to improve customer satisfaction at Samaja Villa Kunti Seminyak requires qualitative descriptive analysis technique. This research method does not require calculation in the form of numbers, just enough to require reliable respondents to provide information and related data clearly with research methods by observation, interview, decommissioning, and literature study or by finding related sources in the book. Interview data in this research is the main data source which become the material of data analysis to answer the problem in this research. Data analysis began by conducting in-depth interviews with informants. After conducting the interview, the researcher transcribed the interview result by replaying the interview record and then writing the words according to what was recorded. After the researchers write the results of the interview into the transcript, the next researcher made the data reduction by means of abstraction, that is taking the data in accordance with the research context and ignoring the data that is not needed. Data analysis in qualitative research is done when data collection takes place in field, and after completion of data collection in certain period. At the time of the interview, the researcher has done an analysis of the answered interviewee. If the answer interviewee after the analysis feels unsatisfactory, then the researcher will continue the question again until a certain stage, obtained credible data. Then proceed with steps such as data reduction, data presentation, and conclusion drawing or verification.
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.
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
ANALYSIS OF THE SERVICE QUALITY TO CUSTOMERS AT NELAYAN RESTAURANT OF THE BELMOND JIMBARAN PURI BALI HOTEL Ni Wayan Trisnayanti; I Ketut Suarja; Dewa Made Suria Antara; Ni Gusti Nyoman Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

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Abstract

The purpose of this research is to determine the service quality to customers and determine the indicators that need to be improved and maintained in the quality of services provided to customers at Nelayan Restaurant of the Belmond JimbaranPuri Bali. This research uses five variables: Tangibles (X1), Reliability (X2), Responsiveness (X3) Assurance (X4), and Empathy (X5) by using 14 indicators/questions. The type of data used in this research is the qualitative and quantitative data with proportionate stratified random sampling. The number of samples obtained 80 respondents. Data were analyzed by using the technique of importance-performance analysis. Collection of data through distributing questionnaires to the customers. The results show that more indicators are getting positive values than negative values, and there are several indicators that need to be improved, namely the indicator of employees are ready to provide assistance needed by guests (X3.1), employees are polite in serving guests (X4.1), and employees have acted for the benefit of guests (X5.1) as well as the indicators that need to be maintained such as the indicator of restaurant cleanliness (X1.1), condition of restaurant (X1.2), Food ingredients used in the restaurant (X1.3), Appearance of the restaurant employees (X1.4), and employees provide fast and precise services (X2.2).
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.
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.
SERVICE QUALITY APPLICATION OF BUTLER ON THE GUEST SATISFACTION AT NYAMAN VILLAS SEMINYAK-KUTA I Wayan Deny Pranayasa; Ni Putu Somawati; I Ketut Suarja; Nyoman Winia; I Ketut Suarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

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Abstract

The quality of services can be defined as the difference between reality and the expectation of customers for services that they had received. The problem in Nyaman villas is the occupancy of a room that came to a significant decline, to the total number of the occupancy of a room as many as 1.162 people. So, the problem of the research is how the application of the quality of services butler toward satisfaction of customers at Nyaman Villas Seminyak-Kuta? As for the purpose of this research is to know the application of the quality of services of butler toward satisfaction of customers at Nyaman Villas Seminyak-Kuta. The sample techniques in this research were incidental random sampling with a population have to actually representative. So, the number of respondents in this research was = 4 x indicators (4 x 20 = 80 people). The analysis was done with of qualitative and quantitative methods with the approach analysis diagram kartesius. Based on the results of qualitative analysis it can be seen that the average level of customer satisfaction is still relatively low if than the level of hope. Based on the results of the quantitative analysis calculation importance-performance analysis known that the average expectations consumers a whole is 4.42 and the average level of service butler as a whole is 3.89. This indicates 4.42 > 3.89, meaning greater expectations consumers than service butler given by Nyaman Villas or in other words the quality of services they received did not in conformity with expectation consumers.
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
CONTRIBUTION OF HOTEL WEBSITE, ONLINE TRAVEL AGENT, AND OFFLINE TRAVEL AGENT TO ROOM REVENUE IN MELIA BALI Nida Ulhasanah Dwi Sulistyaningrum; I Gede Mudana; I Ketut Astawa; Made Sudiarta; Ni Luh Eka Armoni
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 1 (2019): March 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (278.239 KB) | DOI: 10.31940/jasth.v2i1.1283

Abstract

This research is about the contribution of each distribution channel towards room revenue in Melia Bali. The purpose of this research is to find out the contribution of hotel website, online travel agent, and offline travel agent towards room revenue at Melia Bali during 2015-2017. Data are collected in this research through interview, observation, and literature study. Data analysis method used is descriptive statistics. The result of the research shows that the biggest contribution of the distribution channel is offline travel agent. While the other distribution channels are having a fluctuations issue, where in year 2015 and 2016 the online travel agent distribution channels is higher than the hotel website. But in 2017, the hotel website has bigger contribution than online travel agents. The average contribution of hotel website towards room revenue in 2015-2017 is 17.03%. The distribution channel of online travel agent is 16.83% and the other five online travel agents that have the most contribution upon room revenue of Melia Bali in 2015-2017 are booking.com, Expedia, Agoda, Hotelbeds, and Orbitz. Contribution on distribution channel of offline travel agent is 66.15% and the five offline travel agents that have the most contribution towards room revenue of Melia Bali in 2015-2017 are Flight Center, TUI Deutschland, Meier's Weltreisen, TMS Tours, and HIS Bali Tours and Travel.

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