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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 79 Documents
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THE EFFECTIVENESS OF THE GREEN-BASED BARTENDING LEARNING IN IMPROVING THE COMPETENCE OF THE STUDENTS OF HOSPITALITY STUDY PROGRAM I Made Darma Oka; I Nyoman Winia; I Wayan Pugra; Ni Gst Nym Suci Murni
Journal of Applied Sciences in Travel and Hospitality Vol 3 No 1 (2020): JASTH : Journal of Applied Sciences in Travel and Hospitality
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (284.039 KB) | DOI: 10.31940/jasth.v3i1.1771

Abstract

To design green-based learning, the lecturers should have broad insights on the linkages of green concepts in learning, high creativity, good learning methodology skills, high self-confidence, and courage to manage and develop materials. The formulation of the problem focused in this article is the effectiveness of green bartending learning in improving the competence of the students on Study Program of Hospitality of State Polytechnic of Bali (Politeknik Negeri Bali-PNB). This study was conducted on the fourth semester students as the research sample. The sample of research is determined according to the number of students in each class that is as much as 28 people. Based on the results of the analysis can be concluded that the application of learning based on green Bartending very effective in improving the achievement of student competencies This is evidenced by the results of statistical tests that show that there are differences in achievement of competence significantly between groups of students who are given the treatment of green-based Bartending learning with groups of students with learning using textbook/handout. It is suggested to the management to encourage and facilitate lecturers in implementing green-based learning.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (190.329 KB)

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.
MICE MARKETING MIX ON PRIME PLAZA HOTEL SANUR I Wayan Agus Pradnya Setiawan; I Ketut Astawa; I Gusti Made Wendri; Made Ruki
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (310.916 KB)

Abstract

Customer satisfaction is the comparison between performances expected by the customer compared to actual performance in the field. When the actual performance is higher than the customer expectations then the customer feel satisfied and vice versa. In the case of service companies, customer satisfaction is one of the important factors in creating a good business climate. In this case, the researcher would like to research the marketing mix done at Prime Plaza Hotel Sanur to see how the performance comparison and the importance of marketing mix elements at Prime Plaza Hotel Sanur will be calculated using Importance Performance Analysis (IPA) method. From 16 indicators, on average everything has met the expectations of customers.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (393.09 KB)

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.
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

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (250.895 KB)

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.
FOOD COST CONTROL ANALYSIS BY COST CONTROLLER ON FAIRMONT SANUR BEACH BALI I Gusti Ayu Putu Kartika Dewi; I Nyoman Winia; Ida Ayu Elistyawati; Kanah Kanah
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 study is a case study, aimed at studying the method and process in use in determining food cost in the hotel industry. In addition, it also aimed at identifying the cause of percentage difference between the actual food cost and the raw materials food cost (standard food cost). The case study was done in Fairmont Sanur Beach Bali. The study employed two methods of data analysis: 1) Quantitatively method by calculating the percentage of standard food cost and actual food cost, and subsequently, compare the two costs. 2) Qualitative descriptive methods by providing reviews or interpretation of the data and information obtained with regards to the existing theories on inventory management: purchase procedure, receipt, storage, and raw material expenditure (Wiyasha, 2011; Dittmer and Keefe, 2009). The data is collected through observation. The results of this study show, firstly, food cost control at the Fairmont Sanur Beach Bali has not been done optimally. This is pointed out by the presences of difference between the actual and standard food cost. Based on the data, this situation results from the high levels of purchases and gross food consumption; and the absence of the implementation of third party’s food processing and presentation standard which also results in higher food cost. The second result of this study is the presence of inconsistent food standard. According to the data, this condition is caused by the selection of food suppliers which are exclusively based on the lowest price. Standards are Standard Purchase Specification, Standard Yield, Standard Recipe, and Standard Portion Size.
PUBLIC RELATIONS STRATEGY IN ATTRACTING CUSTOMERS AT THE HOTEL FOUR SEASONS RESORT BALI AT JIMBARAN BAY I Ketut Dika; Ni Nyoman Triyuni; I Nyoman Meirejeki
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 research was conducted at Hotel Four Seasons Resort Bali at Jimbaran Bay that aims to formulate a strategy of Public Relations in an attempt to attract customers. The purpose of this study are: (1) to know the strengths, weakness, opportunities and threats that affect Public Relations Public Relations strategy in attracting customers. (2) to find out the Public Relations strategy in attracting customers at the Hotel Four Seasons Resort Bali at Jimbaran Bay. This research is a descriptive qualitative research, which collects primary data through interviews and questionnaires. The method of determination of the sample was purposive sampling. Determination of internal and external factors with the use of EFAS and IFAS matrix to find out the position of the hotel and the SWOT analysis is used to decide the alternative Strategies. Based on the methods used, the position of the hotel is in cell V and the Strategies that can be used is forward integration. It can be implemented, namely the increased promotion by accentuating the uniqueness of the resort with a traditional Balinese village concept, through various distribution channels such as websites, social networks, magazines and TV (SO). Maintain the uniqueness of the resort in the form of traditional Balinese architecture with a modern touch (ST). Renew and add-on set reminders to review systems that haven't been ignored for all reviews that have been replied to (WO). Create an innovative event to inform the security conditions in the region of resort excellence and promoting at the same time maintained the uniqueness of the products of Four Seasons Resort Jimbaran (WT).
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.
PROMOTION STRATEGY WEDDING PACKAGE (A CASE STUDY AT KARMA KANDARA RESORTS BALI) Ni Made Bintariani; I Putu Astawa; Lien Darlina
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 aim to determine the promotional strategies applied and the most effective promotional strategy used for wedding package at Karma Kandara Resorts Bali. Collecting data in this study thourgh in dept-interview with the hotel. Data analysis technique used are qualitative descriptive techniques. The result of the research show the implantation of strategy for wedding package at Karma Kandara Resorts Bali such as advertising, personal selling, selling promotion, and publicity. All of the promotional strategies that are used most effectively are Personal Selling for wedding package at Karma Kandara Resorts Bali
REGENT SEVEN SEAS CRUISES VOYAGER: HANDLING-PROCEDURE ENDEAVOR OF SHORE EXCURSIONS AT PT. PACIFIC WORLD NUSANTARA Ni Made Ayu Saraswati; Gede Ginaya; I Ketut Budarma; Ni Putu Wiwiek Ary Susyarini
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 (368.368 KB)

Abstract

The cruise industry is a highly concentrated business in terms of players and markets. Vessel deployment strategies and itinerary design by cruise operators are primordial and are affected by market and operational considerations. This paper focuses on the procedure of handling shore excursions for the Regent Seven Seas Cruises Voyager by the Department of Inter cruises at PT. Pacific World Nusantara. By applying a descriptive qualitative research, the data was collected through observation, interview, and document review. The theory used to undertake this study is the Cruise Industry Perspective of European Commission Passenger Ship Safety Meeting, Brussels. The data that has been classified is analyzed by qualitative descriptive method with an inductive-methodological paradigm which is setting up the discussion from particular principles to the general in order to obtain a conclusion. The result of data analysis is presented by formal and informal method. The study reveals the handling procedure of shore excursions for Regent Seven Seas Cruise Voyager necessitates so much higher international standard either during preparation prior to the cruise arrival, tours upon its arrival, on departure as well as after departure itself that, in fact, Regent Seven Seas Cruise Voyager has exclusive standard operation tour and Inter-cruises team takes high concern to handle the shore excursion program for their clients. Therefore, the success of the cruise handling is a staff-handling cruise endeavor as the company’s pride and accomplishment.

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