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
395 Documents
<![CDATA[Implementation of Standard Operating Procedures by Waitstaff in Food and beverage service Department at Kuta Beach Hotel: Implementasi SOP oleh Pramusaji pada Food and Beverage Service Department di 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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<![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: Peranan Supervisor dalam Meningkatkan Kualitas Pelayanan di Lumbini Restaurant pada Hotel 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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<![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: Penerapan Prinsip Plating pada Menu Makanan Tradisional Indonesia di Restoran Hotel Harris Kuta, 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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<![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: Strategi Peningkatan Kualitas Pelayanan guna Meningkatkan Kepuasan Tamu di Restoran Ayung Valley pada Hotel the Royal Pita Maha 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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<![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[Management Strategy to Improve Waiter Service Quality in Supporting Guest Satisfaction at Club Lounge Padma Resort Legian, Bali: Strategi Manajemen dalam Meningkatkan Kualitas Pelayanan Pramusaji untuk Menunjang Kepuasan Tamu di Club Lounge Padma Resort Legian, Bali ]]>
<![CDATA[Mahagangga, I Gede Aditya]]>;
<![CDATA[Rusmiati, Ni 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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<![CDATA[The tourism sector plays a significant role in Bali's economic growth, particularly in the hospitality industry. Padma Resort Legian as a five-star hotel offers a Club Lounge as an exclusive facility for premium guests. This study aims to analyze management strategies implemented to maintain service quality, identify operational challenges, and describe the efforts undertaken to overcome those challenges in supporting guest satisfaction at Club Lounge Padma Resort Legian. This research employs a descriptive qualitative method with data collected through direct observation, in-depth interviews with the Club Lounge Supervisor, and documentation during operational activities from January to May 2025. The findings reveal that management strategies include the implementation of Standard Operational Procedures (SOP), personalized service, staff preference recognition and one-step-ahead service delivery, regular training programs, operational supervision, and daily briefings. Operational challenges encountered include delays in food and beverage service during peak hours, orders not matching guest preferences, and insufficient staff empathy toward guest needs. Management's efforts to overcome these challenges include improving staff coordination, reinforcing repeat-order practices, conducting post-operational briefings, and enhancing hospitality and empathy-focused training. This study concludes that service quality management at Club Lounge Padma Resort Legian has been well-structured, yet requires continuous improvement in service consistency and staff sensitivity to fully meet and exceed guest expectations.]]>
