JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA
Jurnal Ekonomika, Bisnis, dan Humaniora (JAKADARA) adalah jurnal nasional yang diterbitkan oleh Lembaga Penelitian dan Pengabdian kepada Masyarakat Universitas Dhyana Pura, Bali. Jakadara merupakan jurnal yang terbuka untuk umum dan ditinjau oleh pihak terkait yang merupakan media diseminasi hasil penelitian para ilmuwan di bidang Ekonomi, Bisnis dan Humaniora. Jakadara diterbitkan tiga kali setahun pada bulan April, Agustus, dan Desember. Jakadara menerima manuskrip dalam berbagai topik meliputi: manajemen pemasaran, manajemen keuangan, manajemen strategis, manajemen operasional, manajemen sumber daya manusia, e-bisnis, manajemen pengetahuan, akuntansi manajemen, sistem kontrol manajemen, sistem informasi manajemen, akuntansi, bisnis internasional , ekonomi bisnis, etika bisnis, pariwisata, pariwisata berkelanjutan, sosial budaya, kewirausahaan, pengembangan anak, pendidikan kurikulum, teknologi pendidikan, filosofi pendidikan, pendekatan pendidikan, bahasa Inggris, linguistic, dan sastra. Journal on Economic, Business and Humanities (JAKADARA) is an national journal published by the Research and Community Service Institute of Universitas Dhyana Pura, Bali. Jakadara is an open access and peer-reviewed journal, which is a dissemination medium for research result from scientists in the field of Economic, Business and Humanities. Jakadara is issued three times a year on April, August, and December. The Jakadara invites manuscripts in the various topics include functional areas of marketing management, finance management, strategic management, operation management, human resource management, e-business, knowledge management, management accounting, management control system, management information system, accountancy, international business, business economics, business ethics, tourism, sustainable tourism, social and cultural, entrepreneurship, child development, curriculum education, education technology, philosophies of education, education approach, teaching and learning of english, linguistics, and literature.
Articles
389 Documents
<![CDATA[Evaluation of Hygiene and Sanitation Implementation in the Kitchen Area of Porto Kopi Denpasar, Bali ]]>
<![CDATA[Sanjaya, Kadek Candra]]>;
<![CDATA[Raditya, I Putu Tiana]]>;
<![CDATA[Putri, Ida Ayu Karina]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5539
<![CDATA[The food and beverage industry demands consistent hygiene and sanitation implementation to ensure food safety and protect consumer health. This study aims to evaluate the implementation of hygiene and sanitation in the kitchen area of Porto Kopi Denpasar, Bali; identify the inhibiting factors; and describe efforts to improve compliance. A qualitative descriptive method was employed, with data collected through direct observation using a checklist instrument, an in-depth interview with the Head Kitchen, and documentation during January–May 2025. The results show that hygiene and sanitation practices at Porto Kopi Renon have been implemented in line with the established SOP, including mandatory handwashing with antiseptic before work, use of personal protective equipment (apron and gloves), three-stage dishwashing procedure, FIFO-based ingredient storage, and closed waste bins. However, deviations were found: some staff did not use head coverings, certain kitchen areas remained unclean, and cross-contamination prevention between raw and cooked ingredients was not fully applied. The main challenges identified include uneven staff understanding of hygiene and sanitation standards, inconsistent use of personal protective equipment, and insufficient attention to ingredient separation. Improvement efforts proposed include targeted training programs for staff, periodic supervisory monitoring, SOP revision and reinforcement, and facility enhancement. This study concludes that while basic hygiene and sanitation practices are in place, consistent supervision and staff capacity-building are essential to achieve optimal food safety standards.]]>
<![CDATA[Analysis of Guest Satisfaction Level on Service Efficiency and Responsiveness by Pool Bar Staff at Mandapa, A Ritz-Carlton Reserve Ubud, Bali ]]>
<![CDATA[Putri, Ni Putu Widya]]>;
<![CDATA[Widhiastuty, Ni Luh Putu Sri]]>;
<![CDATA[Tianingrum, Ni Nyoman Nidya]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5540
<![CDATA[In ultra-luxury hotel operations, guest satisfaction is closely linked to service efficiency and staff responsiveness. This study aims to analyze how Pool Bar staff maintain service efficiency and responsiveness toward guest satisfaction at Mandapa, A Ritz-Carlton Reserve Ubud, Bali; identify the challenges encountered; and describe the solutions implemented. A qualitative descriptive approach was employed, with data collected through observation, interviews with five Pool Bar staff members, and documentation during January–March 2025. The results reveal that Pool Bar staff consistently implemented the Leading Quality Assurance (LQA) standard across all 24 service indicators—from welcoming guests within one minute, presenting menus and taking orders within five minutes, serving beverages within five to eight minutes and food within fifteen to twenty minutes, to providing proactive check-backs and farewell. The challenges identified include varying guest character preferences in a public area, increased workload during high season, and difficulty monitoring guest movement in the open area. Solutions applied include flexible area management with kids pool and main pool designation, pre-shift line-up with clear task delegation, cross-team awareness, and anticipatory service. This study concludes that consistent LQA implementation, supported by strong team coordination and proactive service, significantly contributes to guest satisfaction at Pool Bar.]]>
<![CDATA[Hygiene and Sanitation Practices in Bar Section at Oyster Dealer Beach Haus Batu Belig, Kerobokan Kelod, Kuta Utara, Badung, Bali ]]>
<![CDATA[Setiawan, I Made Thio]]>;
<![CDATA[Wiantara, I Gusti Nyoman]]>;
<![CDATA[Widhiastuty, Ni Luh Putu Sri]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5543
<![CDATA[The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.The bar section of a beach house establishment faces unique hygiene and sanitation challenges due to its semi-open environment, high-intensity operations, and direct product-consumer contact. This study aims to analyze the implementation of hygiene and sanitation practices in the bar section of Oyster Dealer Beach Haus Batu Belig, Kuta Utara, Badung, Bali; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was used with data collected through direct observation using a structured checklist covering SOP compliance, personal hygiene, beverage hygiene, environmental hygiene, and bar equipment hygiene, in-depth interviews with the Bar Manager and Bartender, and documentation during January–May 2025. The results show that hygiene and sanitation practices have been implemented with sufficient consistency across all five dimensions. SOP compliance was generally observed although inconsistencies arose during peak hours. Personal hygiene was well maintained, including handwashing, clean uniforms, and FIFO-based ingredient storage. Challenges included inconsistent SOP adherence under operational pressure, some staff not wearing hand gloves during busy shifts, pre-mixing of certain drinks, drainage blockage from garnish residue, and rapid equipment reuse without optimal cleaning. Mitigation efforts include daily briefings, twice-weekly personal hygiene training, task delegation during peak hours, twice-weekly general cleaning, and provision of additional bar equipment to reduce rapid reuse. This study concludes that hygiene and sanitation standards at the bar section require continuous supervision and capacity building to achieve consistent compliance.]]>
<![CDATA[Implementation of Standard Operating Procedures by Waitstaff in Food and beverage service Department at Kuta Beach Hotel ]]>
<![CDATA[Giri, I Gede Dena Andana]]>;
<![CDATA[Sumertha, I Ketut Eli]]>;
<![CDATA[Suthanaya, Putu Bagus]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5545
<![CDATA[Consistent SOP implementation by Waitstaff in hotel food and beverage service operations is a critical determinant of service quality and guest satisfaction. This study aims to analyze the implementation of Standard Operating Procedures (SOP) by Waitstaff in the Food and beverage service Department at Kuta Beach Hotel, identify the inhibiting factors, and describe the efforts undertaken to overcome these challenges. A qualitative descriptive method was used with data collected through direct observation using a SOP compliance checklist, semi-structured interviews with the F&B Supervisor, Captain, and Waitstaff, and documentation of official SOP documents and guest feedback during September–December 2025. The results show that Waitstaff at Kuta Beach Hotel have generally implemented the service SOP sequence covering pre-opening preparation, guest greeting and seating, order-taking, food and beverage serving, billing, and farewell. However, inconsistencies were found particularly in the greeting response time, order accuracy, and farewell procedures. The main inhibiting factors identified are insufficient training frequency, inconsistent supervisory oversight, low motivation among some staff during peak hours, and workload pressure during high-season. Mitigation efforts include daily briefings, periodic SOP refresher training, use of a structured observation checklist, and motivational coaching by the supervisor. This study concludes that SOP implementation effectiveness is directly linked to the quality of training, supervision, and staff motivation, and recommends a more systematic training schedule and supervisory monitoring system for the hotel.]]>
<![CDATA[The Role of Supervisor in Improving Service Quality at Lumbini Restaurant, Ubud Nyuh Bali Resort and Spa ]]>
<![CDATA[Wirawan, Dewa Nyoman Deni]]>;
<![CDATA[Sulastri, Ida Ayu Putu]]>;
<![CDATA[Wiantara, I Gusti Nyoman]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5546
<![CDATA[Service quality in hotel restaurant operations is closely linked to the effectiveness of supervisor leadership and supervision. This study aims to analyze the role of the supervisor in improving service quality at Lumbini Restaurant, Ubud Nyuh Bali Resort and Spa; identify the challenges encountered; and describe the efforts made to overcome them. A qualitative descriptive approach was employed, with data collected through direct observation, in-depth interviews with the Restaurant Supervisor, and documentation during the research period. The results show that the supervisor plays five critical roles: supervising restaurant operations, directing and controlling staff performance, ensuring SOP compliance, providing coaching and motivation, and conducting service evaluations. Challenges identified include insufficient staff discipline, lack of product knowledge mastery, inaccurate order-taking, insufficient attention to guest needs, and poor inter-staff coordination and communication. To address these challenges, the supervisor implements daily and monthly briefings, monthly SOP training, product knowledge training, taking order training, direct operational supervision, and continuous staff feedback. This study concludes that the supervisor's active and consistent role in supervision, coaching, and evaluation is essential to improving service quality and staff competence, and ultimately to achieving guest satisfaction at Lumbini Restaurant. ]]>
<![CDATA[Application of Plating Principles on Indonesian Traditional Food Menu at Harris Hotel Kuta Restaurant, Bali ]]>
<![CDATA[Prenata, Putu Putra]]>;
<![CDATA[Prayogi, Putu Agus]]>;
<![CDATA[Putri, Ida Ayu Karina]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5547
<![CDATA[The development of culinary arts in the hospitality industry has made food plating a critical factor in shaping the dining experience and reflecting the cultural identity of traditional cuisine. This study aims to analyze the application of plating principles on Indonesian traditional food menus at Harris Hotel Kuta Restaurant, Bali; identify the challenges encountered in the implementation; and describe the solutions applied to overcome them. A qualitative descriptive approach was employed, with data collected through direct observation of the plating process, semi-structured interviews with the Head of F&B Department and Head Chef, and documentation during January–May 2025. The results show that plating principles including color balance, composition, garnish use, plate cleanliness, and presentation consistency have been systematically applied by kitchen staff. The traditional Indonesian menus, including nasi goreng, sate ayam, ayam betutu, and mie goreng, are presented with modern plating techniques that preserve the original taste and cultural identity while enhancing visual appeal. Challenges identified include time constraints during peak hours, simultaneous incoming orders, and maintaining consistent presentation across different staff members. Solutions implemented include strengthening team communication, applying standard plating guidelines and standardized recipes, and collaborative teamwork. This study concludes that systematic plating application enhances dining experience quality, elevates the restaurant's image, and effectively promotes Indonesian traditional cuisine to both domestic and international tourists.]]>
<![CDATA[Service Quality Improvement Strategy to Enhance Guest Satisfaction at Ayung Valley Restaurant, The Royal Pita Maha Hotel Ubud, Bali ]]>
<![CDATA[Pratama, I Putu Yudha]]>;
<![CDATA[Sulastri, Ida Ayu Putu]]>;
<![CDATA[Putra, I Nengah Sandi Artha]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5549
<![CDATA[Restaurant service quality in a five-star hotel is a primary determinant of guest satisfaction and loyalty. This study aims to analyze the service quality improvement strategy at Ayung Valley Restaurant, The Royal Pita Maha Hotel Ubud, Bali; identify the challenges encountered; and describe the efforts undertaken to overcome them. A qualitative descriptive approach was employed, using direct observation based on SERVQUAL dimensions (tangibles, reliability, responsiveness, assurance, and empathy), in-depth interviews with the restaurant manager, supervisor, and service staff, and documentation during the research period. The results show that the restaurant has implemented several service quality improvement strategies including periodic staff training, SOP-based service procedures, evaluation of guest feedback, and effective communication between management and service staff. However, challenges were identified including insufficient variety of breakfast menu items, inadequate preparation resulting in delayed service during morning sessions, inconsistency between the Indian cuisine label and its actual taste, and noise from external music disturbing the dining atmosphere. Efforts to overcome these challenges include structured menu diversification programs, pre-opening briefings and preparation checks, involving specialized culinary expertise for cuisine authenticity, and operational renovation to reduce noise. This study concludes that a systematic, multi-dimensional service quality improvement strategy is essential for sustaining competitive advantage and guest satisfaction at luxury resort restaurants in Ubud, Bali.]]>
<![CDATA[The Gap between Theological Understanding and Digital Technology Use Practices among Christian Students in Indonesia ]]>
<![CDATA[Telaumbanua, Elvy Artalenta]]>;
<![CDATA[Wijiati, Wahyu]]>;
<![CDATA[Waruwu, Dermawan]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5582
<![CDATA[The rapid development of digital technology has significantly transformed the lives of Christian university students in academic, social, and spiritual dimensions. This study aims to analyze the gap between theological understanding and the actual practices of digital technology use among Christian students through a library research approach. Employing a qualitative method, the study examines scholarly literature related to the integration of Christian faith, digital technology, digital spirituality, and the digital behavior of Christian students in Indonesia. Data were analyzed using content analysis with a descriptive-critical approach. The findings reveal that Christian students generally possess a sound theological understanding of the importance of using digital technology in accordance with Christian values such as love, responsibility, honesty, and self-control. However, their actual digital practices often fail to fully reflect these values. The gap is evident in the tendency to use social media primarily for entertainment, self-presentation culture, digital addiction, declining spiritual discipline, and various online behaviors that do not consistently align with Christian ethical principles. The factors contributing to this gap include internal factors such as weak spiritual discipline, limited spiritual motivation, and insufficient self-control, as well as external factors including social media culture, digital distractions, peer pressure, and the lack of digital spiritual mentoring. These findings indicate that integrating Christian faith into digital technology use requires more than theological knowledge; it also demands the formation of Christian digital character, the strengthening of digital spirituality, and the development of faith-based digital literacy. Therefore, Christian Religious Education should adopt a holistic approach to bridge the gap between theological understanding and digital practices among Christian students in the digital age.]]>
<![CDATA[Strategies for Increasing Young Family Engagement in Couple Ministry Programs at GKII Rehobot Mustikajaya Bekasi ]]>
<![CDATA[Jawakory, Patricia Ina]]>;
<![CDATA[Wijiati, Wahyu]]>
<![CDATA[ JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA Vol. 5 No. 1 (2026): JAKADARA: JURNAL EKONOMIKA, BISNIS, DAN HUMANIORA ]]>
Publisher : <![CDATA[LPPM Universitas Dhyana Pura ]]>
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DOI: 10.36002/jd.v5i1.5602
<![CDATA[This study aims to analyze strategies for increasing young family engagement in the Couple Ministry Commission programs at GKII Rehobot Mustikajaya Bekasi. Employing a qualitative approach and a case study design, the research explores the experiences, perceptions, and contextual challenges faced by young families within an urban and digitalized environment. Data were collected through in-depth interviews, observations, and document analysis and were subsequently analyzed using thematic analysis. The findings reveal that low levels of engagement are influenced by work-related pressures, limited family time, urban mobility, digital distractions, and a ministry model that is predominantly activity-oriented and lacks relational depth. The study highlights the importance of developing ministry approaches that are relational, contextual, and discipleship-oriented through small-group communities, flexible ministry models, digital support systems, and family empowerment initiatives.]]>
