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I Gusti Ngurah Agung Suprastayasa
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INDONESIA
Jurnal Bisnis Hospitaliti
Published by Politeknik Pariwisata Bali
ISSN : 23028343     EISSN : 25812122     DOI : https://doi.org/10.52352/jbh
Core Subject : Science,
Decision Sciences, Operations Research & Management
This journal is dedicated to the dissemination of research on the exploration and optimization of the hospitality business. Firstly published in 2012, this journal invites contribution from scholars around the world for the following interdisciplinary scope: Hospitality management Marketing management in the hospitality industry Human resources management in the hospitality industry Hotel finance management Information and telecommunication technology in the hospitality industry Education and trend in the hospitality industry
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 8 Documents
 1 
Search results for , issue "Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti" : 8 Documents clear
SOCIAL TOURISM AS THE GCET IMPLEMENTATION Zuraida, Lukia; Rastitiati, Ni Kade Juli; Suasapha, Anom Hery
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1365

Abstract

     This study aims to analyze the implementation of the Global Code of Ethics of Tourism in Indonesia in the form of social tourism organized by Bali Tourism Polytechnic as the case study. Therefore, a literature review to explore the concept of social tourism, its impacts, and its relation with sustainable tourism has been carried out. Then, using those concepts as the theoretical lens, the implementation of social tourism in Indonesia is analyzed. The result reveals that the social tourism organized by the Bali Tourism Polytechnic for its lecturer and staff is tourist-related social tourism. Given its benefits for the host community visited, the social tourism of Bali Tourism Polytechnic is also host-related social tourism as well as sustainable tourism. It also shows the presents of the government of the Republic of Indonesia in providing equal opportunity for the citizen to enjoy tourism, thus confirming that the mandate of the Global Code of Ethics of Tourism and the Tourism Low of Indonesia has been met. Academic implications from this study are Contribution to Social Tourism Literature, Policy and Governance. Practical implications that this study can be a Model for Social Tourism Implementation
PENGARUH KUALITAS PELAYANAN DAN BRAND IMAGE TERHADAP KEPUTUSAN KONSUMEN MEMILIH TRIPLE EVENT BALI SEBAGAI PENYELENGGARA MICE & EVENT Citrawati, Luh; kusumarini, indah
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1401

Abstract

The purpose of this research was to determine the effect of service quality (X1) and brand image (X2) on consumer decisions (Y). The population in this study were consumers of Triple E Event Bali, with 95 respondents as a sample. The data collected were subjected to Multiple Linear Regression, Coefficient of Determination, calculation of Effective Contribution, t-test and F-test. T-test on the effect of service quality (X1) found the value of t count > t table (5,695 > 1,986). This shows that service quality (X1) has a significant positive effect on consumer decisions (Y), brand image has a significant positive effect on consumer decisions (Y) Based on t-test on brand image (X2), it appeared that t count > t table (4,956 > 1,986). That means the brand image (X2) has a significant positive effect on consumer decisions (Y). F test obtained F count > F table (84,169 > 3,10) which means service quality (X1) and brand image (X2) simultaneously have a significant positive effect on consumer decisions. Based on Coefficient of Determination tetst (R2), it is known that the variables of service quality (X1) and brand image (X2) simultaneously influence consumer decisions (Y) by 64.7%. The results of the effective contribution calculation showed that the service quality (X1) has a contribution of 35% to consumer decisions (Y) and the brand image variable (X2) has a contribution of 29.7% to consumer decisions (Y).
Navigating Business Competition In The Endemic Era: Marketing Strategies At Pandawa Resort Nusa Penida Desak Made Febri Purnama Sari; Suningsih, Ni Luh; Rukmiyati, Ni Made Sri
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1419

Abstract

The COVID-19 pandemic has significantly impacted the tourism industry, prompting a need to investigate effective marketing strategies in the endemic era. This qualitative study examines the utilization of the marketing mix (7Ps) at Pandawa Resort and Seaview Nusa Penida to address business competition. Through observation, interviews, and documentation, data were collected from seven informants. The findings indicate that Pandawa Resort offers diverse room options with comprehensive amenities, implementing five key marketing strategies. These include product diversification to meet customer preferences, streamlined booking processes, strategic location selection, effective human resource management through employee training and local hiring, and creating a comfortable, modern environment. The study underscores the importance of each marketing mix element in enhancing hotel competitiveness, particularly amidst the endemic era's challenges. However, there is room for improvement in the promotion strategy, which currently falls short in capturing consumer attention. Enhancements in this area are crucial for bolstering the competitive edge of Pandawa Resort and Seaview Nusa Penida in the hotel market.
FAKTA-FAKTA SISA MAKANAN (FOOD WASTE) DI HOTEL BINTANG 3 DAN BINTANG 4 DI MAKASSAR Darmayasa; Pastini, Ni Wayan; Nurgaha, Putu Ari; Ab, Ernawati
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1607

Abstract

Food waste is one of the most pressing environmental and economic issues in the hospitality sector, particularly in 3-star and 4-star hotels. This study aims to explore the factors contributing to food waste and the strategies used to address it in 3-star and 4-star hotels in Makassar. The research employed a qualitative descriptive approach, collecting data through direct observation, in-depth interviews with hotel management, restaurant staff, and guests. The findings revealed that the main causes of food waste include guests' habit of taking excessive portions, a lack of awareness of environmental impacts, and insufficiently strict hotel policies on waste management. Some hotels have implemented efforts to reduce food waste, such as guest education, posting written reminders, and managing leftover food. However, these strategies still face several challenges, including guest resistance and management concerns about hotel image. This study suggests the need for more systematic and collaborative policies between guests, staff, and management to achieve more effective and sustainable food waste reduction.
ANALISIS PENERAPAN GREEN HOTEL DENGAN KONSEP ZERO-WASTE DALAM OPERASIONAL DI THE WESTIN RESORT NUSA DUA, BALI Wiraharja, I Putu Gede Satria; Adyatma, I Wayan Chandra
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1625

Abstract

The idea of the zero-waste concept is an approach and application of urban waste processing systems and technology on an individual and regional scale in an integrated manner with the target of reducing the volume of waste to a minimum. The Westin Resort Nusa Dua, Bali is a family and environmentally friendly 5-star hotel. An attractive hotel for tourists with our accommodation located in the same location as the Bali International Convention Center. The green and perfectly maintained resort area offers a safe and comfortable vacation spot by the beach. The Westin Resort Nusa Dua, Bali has been committed to environmental sustainability, such as not using plastic bottles and straws in any department, organic gardens and farming, locally sourced ingredients, improving environmental performance by minimizing waste, conserving natural resources and preventing pollution and committing to reducing greenhouse gas emissions, and other initiatives, as well as a commitment to zero-waste. Based on the background that has been explained, the problem formulation in this research can be determined as follows: 1. How is the Green Hotel implemented with the zero-waste concept in operations at The Westin Resort Nusa Dua, Bali? 2. What is the impact of implementing a Green Hotel with a zero-waste concept in operations at The Westin Resort Nusa Dua, Bali? The research method used is qualitative with a qualitative descriptive research approach which aims to describe, describe and summarize various conditions, situations or variables that arise in the hotel department which is the object of research. The instrument used in this research is an instrument in the form of questions for each department which contains data and interview results related to the variables in this research. The results of this research show that overall, the implementation of the Green Hotel with the Zero-Waste concept in operations at The Westin Resort Nusa Dua has been implemented well by each department and has had a positive impact in improving service quality and environmental sustainability.
System and Procedure for Providing Wholesales Incentives at PT Krama Yudha Tiga Berlian Motors Dealers Alifi Herdini, Sabila; Anggraini, Asterina
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1629

Abstract

Keeping sales stable and increasing is difficult. The Parts Business Development Department is the division that has responsible for spare part sales at PT Krama Yudha Tiga Berlian Motors (KTB) for creating a Wholesales Incentive Program to motivate dealers in selling spare parts. The research method used was observation and interviews with several employees of the Parts Business Development Department to find out the types of incentives used, various procedures, and problems that occurred in the Wholesales Incentive Program process. The results of the research are an incentive program that uses is SODEXO vouchers and a several procedures carried out to make Wholesales Incentive Program runs smoothly by setting realistic targets and incentive formulas. The implementation of the Wholesales Incentive Program by following procedural guidelines is expected to produce output that meets expectations.
PENGARUH EVENT, CITRA WISATA, DAN E-WOM TERHADAP MINAT BERKUNJUNG KEMBALI PADA DESTINASI WISATA PANTAI PANDAWA Sari, Putu Ratna Juwita; Kale, Gloria Velove
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1644

Abstract

Pandawa has become popular because of its attractiveness and supported by social media which can disseminate the advantages of this beach. This research aims to see how the event , destination image and E-WOM influence the revisit intention to the Pandawa Beach. The research method used is quantitative with population of tourists who have visited the Pandawa Beach tourist attraction. The sampling technique used was purposive sampling,with a sample size of 95 respondents using the Slovin formula. The data collection technique uses  questionnaire distributed via GoogleForms which has been tested for validity and reliability. The data analysis technique uses multiple linear regression analysis. The results of this study concluded that attractiveness partially has a positive and significant effect on interest in returning to visit, tourism image partially influences revisit intention, E-WOM partially has a positiveand significant effect on revisit intention, and simultaneously event  , tourism image, and E-WOM have a positive significant effect on in revisit intention. Considering the phenomenon, it is important for Pandawa Beach management to cooperate with international parties in organizing events, providing more value to the uniqueness of tourism destinations and also strengthening the pleasant experience of visiting tourists in order to increase tourist revisits intention.
Implementasi Green Hotel Dalam Bentuk Green Action di Casa Kandara Hotel Waingapu Sumba Timur Prayogi, Putu Agus; Susila, I Made Gede Darma; Wisnawa, I Made Bayu
JURNAL BISNIS HOSPITALITI Vol 13 No 2 (2024): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v13i2.1648

Abstract

In realizing sustainable tourism, the implementation of green action is needed as a concrete form of action that can be taken. Casa Kandara Hotel is one of the hotel accommodations that implements green action as a form of concern for the surrounding environment. The purpose of this study was to determine the extent of the implementation of green hotels in the form of green action at Casa Kandara Hotel Waingapu East Sumba. This research method uses a qualitative approach with observation and interview data collection techniques. And analyzed using qualitative descriptive analysis with the approach of the concept of accommodation, green hotel and green action. The results of this study indicate that there are concrete green actions that have been carried out by Casa Kandara Hotel. Green actions in question such as electrical energy efficiency, water energy efficiency, utilization of local products and environmentally friendly waste treatment. It is hoped that there will be a joint commitment from both the management and management of accommodation as well as the role of the government in implementing environmentally friendly green action. This is so that all accommodations in Waingapu can implement environmentally friendly concepts in their respective accommodations.

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