cover
Article Per Year (5 Year)
All
Home Page
OAI Link
Editorial Team
Contact
Reviewer
Google Scholar
Contact Name
I Ketut Andika Priastana
Contact Email
publikasi@triatmamulya.ac.id
Phone
+6282144107453
Journal Mail Official
darma.susila@triatmamulya.ac.id
Editorial Address
Jl. Kubu Gunung, Tegal Jaya, Dalung, Kuta Utara, Badung - Bali
Location
Kab. badung,
Bali
INDONESIA
Jurnal Mosaik Hospitaliti
Published by Universitas Triatma Mulya
ISSN : 26567571     EISSN : 30637090     DOI : https://doi.org/10.51713/jmh
Core Subject : Economy, Humanities, Science, Social,
Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Social Sciences
Jurnal Mosaik Hospitaliti: a research journal with the abbreviation JMH is a journal that contains scientific papers from research results, case studies, conceptual and practitioner studies, and policy and managerial analysis related to the tourism and hospitality sector in a national and global context. The objectives and scope of JMH are Tourism Quality, Hospitality Industry Quality, Tourism Marketing Quality, Hospitality Marketing Quality, Tourism Human Resource Management Quality, Tourism Business Management Quality, Tourism Service Quality, Hospitality Service Quality, Tourism Sustainability, Hospitality Industry Sustainability, Green Tourism, Green Hotel Industry, Digital Tourism, Tourism Policy.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Menejemen Teknologi dan Inovasi
Articles 7 Documents
 1 
Search results for , issue "Vol. 7 No. 2 (2025): Desember" : 7 Documents clear
Pengaruh Kualitas Produk dan Kualitas Pelayanan Terhadap Kepuasan Pengunjung di MD Burger Bar Canggu Jaya, Gusti Ngurah Prana; Susila, I Made Gede Darma; Dewi, Desak Made Purnama
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7242

Abstract

The purpose of this study is to determine the product quality and service quality on visitor satisfaction, this study uses accidental sampling technique. The data used are primary data derived from questionnaires of 98 respondents, then the questionnaire was tested using validity and reliability tests followed by classical assumption tests and hypotheses were proven using multiple linear regression analysis to measure the effect of each independent variable on the dependent variable processed with the SPSS (Statistical Package for Social Science) version 22. The results of the analysis show a regression model Y = 1,800 + 0.109X1 + 0.247X2, the conclusion obtained is that product quality (X1) partially has a positive and significant effect on visitor satisfaction at MD Burger Bar Canggu which is indicated by the positive b1X1 regression coefficient. Service quality (X2) partially has a positive and significant effect on visitor satisfaction, this can be seen in the positive b2X2 regression coefficient. The results of the hypothesis test state that, H1, the product quality variable has a t-value of 3.580, greater than the t-table of 1.98525 and obtained a significance value of 0.001, smaller than the 0.05 significance level (0.001 < 0.05), which means that product quality has a positive and significant influence on customer satisfaction. H2, the service quality variable has a t-value of 7.435, greater than the t-table of 1.98525 and obtained a significance value of 0.000, smaller than the 0.05 significance level (0.000 < 0.05), which means that service quality has a positive and significant influence on customer satisfaction at MD Burger Bar Canggu.
Strategi Pemasaran Dalam Upaya Peningkatan Penjualan Makanan dan Minuman Luwih Cafe Dalung Kabupaten Badung Wirawan, I Ketut; Dewi, Luh Komang Candra; Saharjo, Sulistyoadi Joko
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7243

Abstract

In developing a restaurant, a marketing strategy is essential to win the competition among businesses. The large number of competitors in the Dalung area poses a challenge for managers to increase sales of food and beverages. Effective marketing strategies are the key to the success of hospitality businesses in the current era of digitalization. The purpose of this study is to identify the internal and external marketing factors and determine the appropriate marketing strategies for the products offered by Luwih Cafe Dalung in Badung Regency. This study uses a qualitative approach. Data collection techniques such as observation, interviews, and literature review were used. The analysis technique used is qualitative descriptive analysis using SWOT analysis. The results of this study indicate that there are internal and external factors of Luwih Café Dalung and alternative strategies to increase food and beverage sales. Four strategies are formulated, such as (1) SO strategy by providing a variety of healthy contemporary menus, organizing family events at affordable prices, and online offers through media and online ordering platform applications, (2) WO strategy, namely promoting specialty foods and conducting effective and efficient menu analysis, (3) ST strategy, which can be applied by expanding the menu with vegan options to provide more variety for visitors with families, implementing a membership program, and providing a suggestion box to collect visitor complaints. (4) is the WT strategy by providing training to staff and evaluating visitor input and market demand. It is hoped that these suggested alternative strategies will increase food and beverage sales at Luwih Café Dalung.
Pengaruh Harga Produk dan Kualitas Pelayanan Bartender Terhadap Kepuasan Tamu di Bar Hotel Mercure Bali Putri, Komang Shintiya Nita Kristiana; Putra , Anak Agung Anggara; Wijaya, I Gusti Agung Rendra
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7244

Abstract

Mercure Kuta Beach Bali Hotel offers various facilities such as a swimming pool with direct ocean views, a spa, a restaurant, and a bar that provides a relaxing atmosphere for guests. In bartender service, product price and service quality are key to guest satisfaction when visiting the hotel bar. The purpose of this study is to determine the effect of product price and bartender service quality on guest satisfaction at the Mercure Kuta Beach Bali Hotel Bar. This quantitative research analyzes whether there is an influence that makes guests satisfied with visiting the Mercure Bali Hotel Bar. The variables selected in this study consist of two independent variables, Product Price (X1) and Service Quality (X2), and one bound variable, namely Guest Satisfaction (Y). The analysis techniques used were validity test, reliability test, classical assumption test, multiple linear regression analysis, T test, and F test. The results of the study show that there is an influence between product price and bartender service quality on guest satisfaction. The X1 variable has an effect on Y with a T-calculation value of 3.635> T-table 1.668, as well as the X2 variable has an effect on Y by T-calculation of 2.605> T-table 1.668, while the X1 and X2 variables simultaneously affect Y with a value of 4.641. The product price (X1) with a beta value of 0.331 is more dominant in influencing guest satisfaction (Y) than bartender service quality (X2) with a beta value of 0.095.
Pengaruh Kualitas Pelayanan dan Fasilitas Terhadap Kepuasan Tamu di Hotel Blue Karma Seminyak Dewi, Ni Made Diana Yunita; Widiantara, I Gusti Agung Bagus; Widyaningsih, Ni Putu Putri
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7245

Abstract

The growth of tourism in the Seminyak area of Bali has had a significant impact on the increase in hotel occupancy, including Hotel Blue Karma Seminyak. However, mixed guest reviews indicate an imbalance between expectations and reality of the services and facilities provided. This study aims to analyze the effect of service quality and facilities on guest satisfaction partially and simultaneously, and identify the dominant variables that affect satisfaction. This study uses a quantitative approach with a survey method through a closed questionnaire to 90 respondents selected by purposive sampling. Data analysis was carried out using validity, reliability, classical assumption, multiple linear regression, t test, F test, and coefficient of determination. The results showed that both service quality and facilities had a positive and significant effect on guest satisfaction. The service quality variable has a dominant influence with the highest standardized beta value (0.423), compared to facilities (0.389). Simultaneously, both variables were able to explain 50.8% of the variation in guest satisfaction. This finding confirms the importance of improving aspects of service and facilities to build an optimal stay experience.
Pengaruh Kualitas Makanan dan Pelayanan Terhadap Kepuasan Tamu di Restoran Kura-Kura pada Oberoi Beach Resort Bali Paramita, Kadek Herdina Pradnya; Dewi, Desak Made Purnama; Suriyani, Ni Nyoman Ayu
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7246

Abstract

This study aims to determine the effect of food quality and service quality on guest satisfaction at Kura-Kura Restaurant, located in the Oberoi Beach Resort Bali. The background of the research emphasizes the importance of food and service quality as crucial factors influencing customer satisfaction in luxury restaurant settings. The research uses a quantitative method with data collected from 70 respondents through a structured questionnaire. The data were analyzed using multiple linear regression with the support of SPSS version 22. Preliminary tests including validity, reliability, and classical assumptions (normality, multicollinearity, and heteroscedasticity) were also conducted. The results show that both food quality and service quality have a positive and significant effect on guest satisfaction, both partially and simultaneously. Among the two variables, service quality has the more dominant influence, with a standardized coefficient of 0.263 compared to 0.240 for food quality. This suggests that while both aspects are important, improving service quality has a slightly stronger impact on enhancing guest satisfaction. The coefficient of determination (R²) indicates that 33.9% of guest satisfaction is explained by the two independent variables studied, while the remaining 66.1% may be influenced by other factors not included in this research. The study concludes that maintaining high standards in both food and service quality is essential for guest satisfaction. Therefore, it is recommended that the restaurant management conduct regular customer satisfaction surveys, maintain consistency in food quality, and invest in continuous staff training to enhance service performance.
Pengaruh Fasilitas dan Kualitas Pelayanan Terhadap Kepuasan Tamu di Virgin Villa Ubud Dewi, Ni Wayan Mery Sintya; Putra, Putu Guntur Pramana; Suryaningsih, Ida Ayu Anggreni
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7247

Abstract

Virgin Villa Ubud is one of the private villas in the Ubud area located on Jalan Suweta, Ubud District, Gianyar Regency. The facilities and quality of service provided are important elements that determine guest experience and guest satisfaction. Broadly speaking, measuring guest satisfaction can be done from the assessment of guests who have stayed. Based on the data obtained, it was found that the satisfaction of guests who have stayed at Virgin Villa Ubud can be categorized as still less satisfied with the facilities and quality of service. The facilities available at this villa also require improvements such as the path to the room that becomes slippery during the rainy season, the edge of the swimming pool that needs to be repaired, and the breakfast provided by the villa is less varied in the vegetarian menu. This study aims to determine the effect of facilities and service quality on guest satisfaction. The location of this study was Virgin Villa Ubud. Data collection techniques used were observation, questionnaires and interviews. The population used guests at Virgin Villa Ubud with a sample of 100 respondents. Data analysis techniques used were descriptive statistical analysis, data instrument testing, classical assumptions, multiple linear regression, T- test and F-test of determination. The results of the study indicate that facilities have a positive and significant influence on guest satisfaction, service quality has a positive and significant influence on guest satisfaction, facilities and service quality have a 57.5% influence on guest satisfaction, and service quality has a more dominant influence on guest satisfaction.
Pengembangan Fasilitas Penunjang Untuk Mendukung Perkembangan Pariwisata Di Desa Belumbang Tabanan Kardana, I Ketut
Jurnal Mosaik Hospitaliti Vol. 7 No. 2 (2025): Desember
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51713/jmh.2025.7248

Abstract

The development of tourism in rural areas requires adequate supporting facilities to ensure visitor comfort, safety, and satisfaction. Belumbang Village, located in Tabanan Regency, has significant tourism potential based on its natural landscapes, cultural attractions, and local community activities. However, the limited availability and quality of supporting facilities such as access roads, sanitation, signage, resting areas, and basic tourism infrastructure have become obstacles to the optimal growth of tourism in the village. This study aims to analyze the development of supporting facilities needed to enhance tourism growth in Belumbang Village. A qualitative descriptive approach was applied through field observations, interviews with local stakeholders, and documentation studies. The findings indicate that improving supporting facilities plays a crucial role in increasing tourist accessibility, improving visitor experience, and strengthening community participation in tourism development. The study highlights the importance of integrated facility planning that aligns with local potential, environmental sustainability, and community-based tourism principles. The results are expected to provide practical recommendations for local governments and village stakeholders in developing sustainable tourism facilities that contribute to the long-term tourism growth of Belumbang Village.

Page 1 of 1 | Total Record : 7

 1 

Filter by Year

2025 2025


Reset
Filter By Issues
All Issue Vol. 7 No. 2 (2025): Desember Vol. 7 No. 1 (2025): Juni Vol. 6 No. 2 (2024): Desember Vol. 6 No. 1 (2024): Juni Vol. 5 No. 2 (2023): Desember Vol. 5 No. 1 (2023): Juni Vol. 4 No. 2 (2022): Desember Vol. 4 No. 1 (2022): Juni