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Jurnal Ilmiah Hospitality Management
Published by Institut Pariwisata dan Bisnis Internasional
ISSN : 20875576     EISSN : 25793454     DOI : https://doi.org/10.22334/jihm
Core Subject : Social,
Social Sciences
JIHM merupakan wadah kreatifitas dosen dalam menulis karya ilmiah dalam rangka memenuhi kewajiban Tri Dharma Perguruan Tinggi dan sebagai informasi ilmiah yang bisa dikembangkan bersama untuk tujuan pengalaman pengetahuan di kampus. JIHM berkomitmen merangsang penelitian berdampak tinggi dan inovatif yang relevan bagi akademisi dan praktisi di industri pariwisata, termasuk manajemen, rekreasi dan event. Audiensi kami terdiri dari akademisi, mahasiswa pascasarjana, praktisi dan semua yang tertarik pada bidang penelitian pariwisata. Jurnal ini menerima artikel dari para praktisi dan akademisi serta penelitian kualitatif dan kuantitatif. Setiap makalah akan dinilai berdasarkan standar nasional, orisinalitas / inovasi, kontribusi terhadap pengetahuan, relevansinya dengan subjek dan kualitas penyajiannya. Makalah-makalah tersebut akan direview oleh mitra bestari yang kredibel dan dapat dipercaya. Jurnal Ilmiah Hospitality Management diterbitkan dua (2) kali setahun, pada bulan Juni dan Desember
Arjuna Subject : Ilmu Sosial - Ilmu Sosial (Lain-Lain)
Articles 271 Documents
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KINERJA DAY SPA DI KECAMATAN KUTA SELATAN, BALI I Gede Darmawijaya
Jurnal Ilmiah Hospitality Management Vol 1 No 2 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (54.17 KB) | DOI: 10.22334/jihm.v1i2.67

Abstract

Spa industry is a fast growing industry in the world. In Indonesia, this industry grew 174% since 2003. This fenomena also happened in Bali especially in South Kuta Distric Badung Regency.  The annual average growth of numbers of day spas in this area is 40% since 1995. In order that spa businesses can see their performance, they need to benchmark with day spa industry’s performance. Based on these reasons this research was composed in the aim of revealing the performance of day spa in South Kuta Distric. This research made use 50 day spas to get the data. These 50 day spas are the day spas population in South Kuta Distric.  The instrument used is questionnair focusing on spa key performance indicators. The findings of this research are (1) average spa occupancy rate is 19%; (2) average treatment price/hour IDR 67.872; (3) RevPATH day spa is IDR 12.895; (4) average spa revenue per m2 per year is IDR 510.985; (5) average revenue per employee per year is IDR 51.919.318; (6) average number of guest per spa per year are 5887 persons or 16 persons per day ; (7) average number of guests per employee per year are 591 persons; and (8) average number of treatment hours sold per employee per year  are 765 hours
PENGEMBANGAN PARIWISATA BERBASIS MASYARAKAT (COMMUNITY BASED TOURISM) DALAM PEMBERDAYAAN MASYARAKAT (Studi kasus di Desa Bedulu, Blah Batuh, Gianyar) I Wayan Pantiyasa
Jurnal Ilmiah Hospitality Management Vol 1 No 2 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (206.297 KB) | DOI: 10.22334/jihm.v1i2.68

Abstract

Development of tourism pattern known as the "Community Base Tourism" is the tourism development around the tourist activity takes place and mingle with the rural communities. The added value gained from the development of community-based tourism / rural are (1) the rural population can serve as actors, they can provide shelter for tourists, provision of food and beverages, laundry services, business services transportation, and other services. (2) Increasing consumption of local products (vegetables, fruits, crafts, traditional foods, and others, working sethingga will drive business continuity and locality-based tradition. (3) Encourage the empowerment of local labor, such as the provider of the art attraction culture, crafts, etc.). (4) increasing public awareness of the values and traditions of local culture and unique natural environment dimiliki.Strategi community-based Tourism Development in the Village Bedulu viewed from several aspects of the management organization, Profile of Tourists visiting, Perception of tourists who stay on the Service, Perception travel agents to tourist Bedulu village management, Participation / community-based Tourism. developing support can empower rural communities so as to improve the welfare of villagers.
PEMBERIAN PENGHARGAAN YANG EFEKTIF UNTUK MENINGKATKAN MOTIVASI KERJA ROOM BOY/MAID DI INTERCONTINENTAL BALI RESORT I Gusti Ayu Melistyari Dewi
Jurnal Ilmiah Hospitality Management Vol 1 No 2 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (98.789 KB) | DOI: 10.22334/jihm.v1i2.69

Abstract

In general, the products offered by each hotel is the same as the others are multi-product that is a collection of various products such as bedrooms, restaurant, bar, sports facilities, recreation, spa. Like the hotel in general, Intercontinental Bali Resort has several divisions in charge and have different responsibilities to achieve the sole purpose of profit for hotel and guest satisfaction. Inversely with the expectations of consumers, especially from room service division where the high level of guest complaints, this occurs because the room boy / a maid in their duties have been far enough to deviate from the Standard Operating Procedure has been established by the management. As an example, high levels of guest complaints in terms of Guest Room Cleanliness and Cleanliness of bathroom. The main factors that cause the room boy / maid less enterprising, diligent, and not always guided by the SOP, to know it is done interviews on the roomboy. From interviews award system implemented so far by the management of Intercontinental Bali Resort, running less effective It can be shown by the results of interviews conducted by the author, where the high demand from the room boy / maid who choose to promotion, education and training as well as cash as a form of reward they want, note that from forty-five (45) the room boy / maid, a total of eighteen (18) persons or 40% room boy / maid who choose to campaign as one of the desired form of awards to increase their work motivation, whereas the remaining eleven (11) people choose education and training, eight (8) people choose a letter of appreciation and eight (8) more people choose cash
ANALISIS STRATEGI PROMOSI MELALUI PEMANFAATAN WEBSITE DALAM PENANGANAN RESERVASI KAMAR DI THE KAYANA SEMINYAK VILLA Putu Ratih Pertiwi
Jurnal Ilmiah Hospitality Management Vol 1 No 2 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (125.711 KB) | DOI: 10.22334/jihm.v1i2.70

Abstract

Tujuan dari penelitian ini adalah untuk mengetahui strategi promosi melalui pemanfaatan website dalam penanganan reservasi kamar di The Kayana Seminyak Villa. Teknik analisis data yang digunakan adalah analisis deskriptif kualitatif yaitu dengan menggunakan teori Gehrke dan Turban (dalam Suyanto, 2003 : 206) sebagai acuan agar reservasi kamar melalui media internet dapat lebih meningkat. Untuk mengetahui bagaimana strategi promosi melalui pemanfaatan situs website www.thekayana.com dalam penanganan reservasi kamar di The Kayana Seminyak Villa, dilakukan penelitian dengan menyebarkan 2 jenis kuesioner yang berbeda. Pertama yaitu kuesioner mengenai penilaian tamu terhadap mutu layanan situs website The Kayana dalam penanganan reservasi kamar dan yang kedua yaitu kuesioner mengenai penilaian staff reservasi terhadap rancangan situs website yang efektif dalam penanganan reservasi kamar. Hasil kuesioner menyatakan bahwa strategi promosi melalui pemanfaatan media website dalam penanganan reservasi kamar di The Kayana Seminyak Villa sudah cukup baik tetapi belum sempurna. Karena menurut standar yang dimiliki The Kayana Seminyak Villa, terpilihnya penilaian cukup, kurang dan sangat kurang menunjukkan kecenderungan negatif sehingga mempengaruhi tidak optimalnya tingkat hunian kamar. Diketahui bahwa bahasa dalam situs website The Kayana sudah sesuai yaitu bahasa Inggris yang merupakan bahasa internasional, dilihat dari dominannya tamu yang melakukan reservasi kamar melalui website yaitu berasal dari negara Singapura, diikuti oleh tamu dari Amerika, lalu Australia. Dimana ketiga negara tersebut menggunakan bahasa Inggris sebagai bahasa pengantar mereka. Sebagian besar tamu yang melakukan reservasi melalui website berstatus sudah menikah. Dalam hal kemampuan page loading dan loading website masih kurang. Dalam hal rancangan website, situs website The Kayana Seminyak Villa masih kurang menarik dan informasi yang diberikan sering kali kurang lengkap. Mengenai keamanan dan privasi, situs website www.thekayana.com mendapatkan penilaian yang baik. Mengenai marketing costumer fokus ada beberapa hal yang perlu diperhatikan oleh manajemen The Kayana Seminyak Villa yaitu keakuratan confirmation page setelah pelanggan melakukan transaksi masih kurang, kemampuan website untuk melakukan reservasi dan transaksi untuk mengoptimalkan mutu layanan website dinyatakan cukup. Untuk mengatasi hal tersebut, sebaiknya pihak manajemen The Kayana Seminyak Villa perlu meningkatkan pendekatan demografi pada situs website dengan menambah pilihan bahasa asing lainnya. Menawarkan honeymoon package & family package yang lebih menarik, mengingat dominannya tamu yang melakukan reservasi melalui website berstatus sudah menikah. Meninjau ulang kembali situs website tersebut, dimana grafik yang tidak perlu sebaiknya dihilangkan sehingga meningkatkan kecepatan akses. Membuat desain website yang lebih menarik dengan informasi yang lebih lengkap mengenai villa dan fasilitasnya, membuat email balasan untuk meningkatkan keakuratan confirmation page kepada pelanggan yang telah melakukan transaksi, sehingga pelanggan merasa lebih diperhatikan walaupun isinya hanya ucapan terima kasih.
DEVELOPING EFFECTIVE COMMUNICATION IN HOSPITALITY INDUSTRY : A STUDY OF CULTURAL EXPRESSIONS I Nengah Laba; Kadek Diah Purnama Dewi
Jurnal Ilmiah Hospitality Management Vol 3 No 1 (2012)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (465.798 KB) | DOI: 10.22334/jihm.v3i1.71

Abstract

This paper presents the study of cultural expressions in relation to developing effective  communication in hospitality industry with a theoritical approach proposed by Wierzbicka (1996: 443) who states that linguistic routines are expressions which occur in more or less predictable environments and in specific social situations or in particular types of interaction. Moreover, a theory of sociography of talking proposed by Laba (2012:70-71) who argues that cross-culture communication in social interactions is influenced by and integrated into seven communication components including target, argument, language, knowledge, interlocutors, natural setting and general convention. The research method applied in this study is descriptive qualitative using ethnography approach involving social and cultural practices (Estes, 2007: 171; Bungin, 2008:23; Moleong, 2011:24-26). The discussion shows that cultural expressions is indeed an integral part of any communication, i.e. different gratitude expressions occur in social interactions influenced by the natural setting of the interlocutors’ culture and knowledge which is conceptualized in communication triangle. In Bali, this natural setting is better known as Desa (place), Kala (time) and Patra (social norms) which strongly influence the communication act of the interlocutors. In order to develop more effective communication in hospitality industry, cultural expressions and the concept of communication triangle should be considered comprehensively.
STRATEGI PENGEMBANGAN MAKANAN TRADISIONAL BALI DI HOTEL AREA SANUR-DENPASAR Made Hendrayana
Jurnal Ilmiah Hospitality Management Vol 2 No 1 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (170.921 KB) | DOI: 10.22334/jihm.v2i1.72

Abstract

Bali traditional food becomes a rare product of food industry in Bali, even though it was qualified from the gastronomy point of view. A research about Balinese traditional food development strategies of hotels in Sanur area was conducted in order to reveal the gap.            The research was aimed to analyze the internal and external environment, to formulate the common strategy and alternative strategy, to decide the priority strategies implemented in the development of Balinese traditional food of hotels in Sanur area.            The data were analyzed by using internal-external (IE) matrix analysis and SWOT analysis, then it was continued by QSPM (Quantitative Strategic Planning Matrix) analysis in order to determine strategic priorities.            The result of the analysis of powerful factors of internal strategy shows the total score of internal factor which was 2, 97. On the other hand the total score of the external factor was 2, 70. This was indicated that the external factor was able to take advantages of opportunities, and to avoid threats.            The strength of internal environment strategies was the unique taste and aroma, product quality of Balinese traditional food. The weaknesses of internal environment strategies were the inconsistent flavor, and the small number of menu variation of Balinese traditional food.            The strength of external environment strategies was the increase of special interest tours (culinary tour), large numbers of variations and types of Balinese traditional food. The weaknesses of external environment strategies were the threat of outside product, hygiene, and sanitation.            The alternative strategies were formulated as follow: improve Balinese traditional food, maintain and improve the quality of Balinese traditional food, develop/open the traditional food stalls in hotel, improve and maintain the good image of Balinese traditional food quality, increasing the variation of Balinese traditional food in menu, implementing the quality control of Balinese traditional food, improve and maintain the consistency of food flavor, and to increase the offers of Balinese traditional food.            Priority of strategies was formulated as follow; the strategy to increase the promotion, increasing the variation of Balinese traditional food in menu were the main options. Strategies to increase the offers of the product and develop/open the traditional food stalls in hotel were the second options. To improve and maintain the consistency of food flavor, maintain and improve the quality of Balinese traditional food were the third options. Improve and maintain the good image of Balinese traditional food, the implementation of quality control, were the last options.            Synergy among owners, managers, government, society, and other party outside the tourism was needed to raise the value of Balinese traditional food and to achieve the goal of Balinese traditional food development.
CRUISE TOURISM : PERSAINGAN IMAGE, VALUES DAN BRANDING DESTINASI WISATA I Nyoman Sudiarta
Jurnal Ilmiah Hospitality Management Vol 2 No 1 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (79.37 KB) | DOI: 10.22334/jihm.v2i1.73

Abstract

Cruise tourism is a part of tourism industry, which kown as floating hotel or floating resort (Dowling (2006). It’s be  a new industry in  the world, that  evidenytly the  growth of cruises principal. Such as Holland American Line, Costa Cruise dan Carnival P&O Cruises, Silversea, Tui cruises, Star cruises. This opportunities supported The Growth of people travel used of cruise line average 4,5 % annual. Hence It’s will bring  a tight competition especially in pricing play  (Papatheodorou,2006). Bali as internation destination, owning opportunity as cruise tourist destination, with various weakness require or conducted research  and  correction of  infrastructure and superstructure and also human resource that have  ability in  cruise tourism. Rivalry in the future between image and creating of value to the customer.
PENGARUH KUALITAS LAYANAN DI WISMA WERDAPURA SANUR DI DENPASAR (sebelum dan sesudah pelatihan ) Agung Permana Budi
Jurnal Ilmiah Hospitality Management Vol 1 No 2 (2011)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (260.272 KB) | DOI: 10.22334/jihm.v1i2.74

Abstract

Wisma Werdahapura currently in the introduction stage and has not gained much market share as long as this always depends on the segment of domestic guests are dominated by the government. The room occupancy rate for the first year target achieved was 50%, with average growth of 8.80% per year, then at the end of the five-room occupancy rate is expected to be achieved by 70%. In addition to the room occupancy rate to be achieved over the next five years, continues to increase, average daily room rate or the average room rate for the next five years are also targeted to increase.The following is in response to the findings of the research problem that was formulated in the form of conclusions. Front office services (X1), service-housekeeping procedures (X2), MICE services (X3), eating and drinking services (X4), recreation facilities and services (X5) affect customer satisfaction (Y) both before and after training at Wisma Werdapura , this is indicated by a significant degree on average close to 1 (one) in each variable.The training provides improved scores against the front office services (X1), service-housekeeping procedures (X2), MICE services (X3), eating and drinking services (X4), recreation facilities and services (X5) as shown by the average - average score before the given 2:44 while training for the training given an average score obtained by 4:12 indicates that training is an effective tool to improve service to customers so that customers become dissatisfied Keyword: Service Quality, Customer Satisfaction
PENGARUH MARKETING MIX DALAM PENGAMBILAN KEPUTUSAN MEMILIH HOTEL MELATI DI KUTA-BALI Agung Permana Budi
Jurnal Ilmiah Hospitality Management Vol 2 No 2 (2012)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (124.3 KB) | DOI: 10.22334/jihm.v2i2.75

Abstract

Marketing Mix is a major element in seeing the success of a business, usually used to describe a sales tactic in a given market. In this study the authors looked at the marketing mix in the hospitality industry, particularly in the budget hotel in Kuta-Bali. Based on the discussion of the elements of the Marketing mix variables Product, Price, Promotion, and Place simultaneously influence the purchasing decisions of consumers visits count test F is F (53.336)> F table (2.51) then Ho is rejected. While partially each variable, namely product, price, promotion and place seen from the Standardized Beta Coefficients for Product variable (X1), Price (X2), Promotion (X3) and Place (X4) are respectively 0.199 (X1 ), 0.018 (X2), 0.014 (X3) and 0.697 (X4). This means that the variable Place has the beta coefficient 0.697, according to that result, means that the variable Place is dominant influence on the decision to choose Budget Hotel In Kuta - Bali compared with other variabel in Marketing Mix
PENGARUH DIKLAT,KOMUNIKASI DAN KEPEMIMPINAN TERHADAP PRODUKTIVITAS KERJA KARYAWAN DI SATRIYA COTTAGES KUTA I Made Hedy Wartana
Jurnal Ilmiah Hospitality Management Vol 2 No 2 (2012)
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (74.21 KB) | DOI: 10.22334/jihm.v2i2.76

Abstract

One of many important factors that has a role in the activities of an institution is human resources. The results of analysis in this study shows that education and training, communication and leadership has positive as well as partial and simultaneous significant impact on employee productivity Satriya Cottages in Kuta. This can be seen in the results of multiple linear regression equations were obtained: Y = 5.221 + 0.297 X1 + 0.288 X2 + 0.266 X3, t count of 3.938; 2.863 and 2.102> t Table at 1.6741, the value of p1 = 0.000, p2 = value value of 0.006 and p3 = 0.040 <0.05, F count of 82.029> F table at 3.1716 and sig.F of 0.000 <0.05. Diklat most dominant influence on employee productivity Satriya Cottages in Kuta.

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