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Dr. Dra. Ni Gusti Nyoman Suci Murni, M.Par.
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jasth@pnb.ac.id
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+62361-701981
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Politeknik Negeri Bali, Bukit Jimbaran, Badung, Bali, Indonesia
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INDONESIA
Journal of Applied Sciences in Travel and Hospitality
Published by Politeknik Negeri Bali
ISSN : -     EISSN : 26228319     DOI : 10.31940/jasth
Core Subject : Social,
Social Sciences
The focus and scope of the journal cover practices of work and activity (production, distribution, and consumption) in the related industries: travel, transportation, cargo, hotel, hospitality, destination, attraction, recreation, MICE (meetings, incentives, conventions, and exhibitions), amusement, souvenir, and many other.
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Tourism, Leisure and Hospitality Management
Articles 79 Documents
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BUYING AND DISTRIBUTION ANALYSIS OF GOODS FOR KITCHEN BY THE PURCHASHING PART (Case Study at Kuta Central Park Hotel) Kadek Agustina
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 2 (2019): September 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (319.172 KB) | DOI: 10.31940/jasth.v2i2.1439

Abstract

This study aims to determine the application of goods and distribution purchases for kitchen by purchasing department at Kuta Central Park Hotel. Data was collected by interview, observation, and documentation with the help of note-taking techniques. Furthermore, the data was analyzed by qualitative descriptive analysis method. The results showed that the purchase of goods for the kitchen at Central Park Kuta Hotel uses two ways. First, through the daily market list. Purchasing goods through this process is a type of item that does not last long enough and requires special storage areas, such as: dairy products, meat and poultry, herbs and spice, seafood, vegetables and fruits, ice cream, process meat, pastry and bakery, syrup, juice food, and also groceries. Second, namely through purchase requisition submitted by the storekeeper section for inventory at the general store. The type of goods purchased through this process is a type of groceries that can last more than one year. The flow of goods distribution from the general store to the kitchen starts with using the form store requisition made by the kitchen, then submitted to the storekeeper. The storekeeper issues the item in accordance with the request and a copy of the form is given to the kitchen staff who receive the item for review.
ANALYSIS OF RECEPTIONIST SERVICE QUALITY FOR THE TOURISTS’ SATIFACTION AT THE GRAND INNA HOTEL KUTA Ni Kadek Tuwin Patriani; I Gusti Agung Bagus Mataram; I Made Darma Oka; I Ketut Sadia
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 3 (2018): September 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (252.552 KB)

Abstract

This research is motivated by the receptionist role known as the first and last impression of the guest. Quality of service is the thing that affects customer satisfaction. This research is aimed at knowing how the receptionist’s service quality towards customer satisfaction in Grand Inna Kuta. The data was collected through the distribution of questionnaires. While, the technique of sampling applied was incidental sampling of 85 respondents. The data was analyzed using multiple linear regression with SPSS 20 software through the techniques of validity and reliability, and importance performance analysis. The results show that in general the assessment of guests staying at the Grand Inna Kuta hotel, regarding the quality of receptionist services at the hotel, can be satisfactory. This can be shown from the analysis where the average value of perception is 3.9. Indicator that make good perception is able to answer questions, able to give clear and easy to understand information, completeness and readiness of receptionist staff, knowledge of existing facilities at Grand Inna Kuta, ability of staff to quickly respond to problems of tourist complaints, general knowledge about Bali, hospitality of receptionist staff, timeliness, ease of receptionist staff to be met, helpful, politeness of receptionist staff, language mastery and courtesy of the reception staff. Indicator that formed a bad perception is the timeliness of the receptionist staff in serving the guests
THE IMPLEMENTATION OF THE PERFORMANCE OF FRONT OFFICE DEPARTMENT EMPLOYEES IN SERVING GUESTS AT WHITE ROSE KUTA RESORT VILLAS & SPA Ni Putu Nadira Pebriyanti; I Wayan Jendra; I Ketut Suarja; Cokorda Istri Sri Widhari
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (335.219 KB)

Abstract

The purpose of this study is to determine the influence of knowledge, skills, and attitudes of the employee to the performance of employees in the front office department in serving the guests. This study uses survey method using primary data in this case is front office employees and secondary data sourced from companies and books of literature. The sampling technique in this research is Saturated Sampling Technique with the number of small relative population, less than 30 people. In this study population of 29 employees, all front office department at White Rose Kuta Resort Villas & Spa will be used as respondents by using saturated sampling technique. The related problem is how to apply the performance of front office department employee in serving guest at White Rose Kuta Resort Villas & Spa.
IMPLEMENTATION OF MENU ENGINEERING TO INCREASE COCKTAIL SALES AT GRAND MIRAGE RESORT & THALASSO BALI I Gede Anggaditha Reksa Putra; Ida Ayu Elistyawati; Ni Made Ernawati
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (619.746 KB)

Abstract

This study aims to find out about the menu of interest and less desirable by customers, also to know the menu has the highest and lowest contribution margin, and what strategies should be used to increase sales volume. The research method used is interview, observation and documentation. Data analysis technique used is menu engineering analysis technique. The analysis shows that in January there were 10 cocktails in category stars. 6 Drink Cocktails In category Puzzels. 10 Drink cocktails in the category of plowhorses and 4 drinks on category dogs. The cocktails that give high contribution margin are Long Beach, Mojito, Bloody Marry, Pinacolada, Tropical Moon, Abelito, Margarita, Mirage Punch Bella, Frostini, Cube Libre, Blue Lagoon, Caipirinha, Pluto Punch, Star Passion, Caipiroska. The cocktails that give the low contribution margin are Hurricane, Bali Comet, White Russian, Wet Bitch, Day Beach, Cosmopolitan. As expected, this study can be used to be a good advice and can be a good consideration by Grand Mirage Resort & Thalasso Bali in preparing the menu strategy and increasing the sales volume
THE APPLICATION OF MENU APPETIZER BASED ON MENU ENGINEERING TO INCREASE SELLING VOLUME IN EL PATIO RESTAURANT, SOL BEACH HOUSE BENOA BALI I Gusti Ngurah Dhyangga Prawesta Putra; Ida Ayu Elistyawati; I Made Darma Oka
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (512.228 KB)

Abstract

Restaurant is a business that plays an essential role in tourism. The management of restaurant is always attempting to increase the sales menu by evaluating the offered menu in order to gain maximum profits. This article focuses on: (1) The application of menu appetizer based on menu engineering in El–Patio Restaurant and (2) its attempts to increase the sales volume of appetizer menu in El–Patio Restaurant. Data was collected by using observation, documentation, and intensive interviews method. Data analysis used in this research is menu engineering analysis. The result showed that from 21 items of appetizer menu analyzed, there were 47,6% or 10 menus with a high popularity level while 52,4% or 11 menus were on the low popularity level. Meanwhile, there were 7 menu items or 33,3% that has the highest contribution margin and 66,7% or 14 items with the lowest contribution margin. Then, from 21 items of appetizer menu analyzed, 28,6% or 6 menu items are categorized as star, 19% or 4 items are categorized as plowhorse, 4,8% or 1 item is categorized as challenge and 47,6% or 10 items are categorized as dog. Attempts that can be done by the management of F&B Department, Sol Beach House Benoa Bali is to improve the menu quality, promote th menu , suppress the production cost, removing unfavorable menu and develop a new menu. It is recommended for the management of F&B Department, Sol Beach House Benoa Bali to evaluate the menus with the analysis of menu engineering at least every 3 months.
CONTRIBUTION OF RESERVATION THROUGH TRAVEL AGENT TO ROOM OCCUPANCY AT LE GRANDE BALI Ni Made Novi Cipta Dewi; I Nyoman Rajin Aryana; Ni Made Ernawati; Ni Nyoman Sri Astuti; I Ketut Suarta
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (320.566 KB)

Abstract

Travel agent is a business engaged in the field of service and provides information about all things related to travel. The purpose of this study is to find out how the application of travel agent reservation with room occupancy at Le Grande Bali and to know the comparison of travel agent reservation and room occupancy at Le Grande Bali. The rationale to discuss this topic in this research with the title "Contribution Of Reservation Through Travel Agent To Room Occupancy At Le Grande Bali" because the existence of travel agent is very supportive to tourism progress in Bali especially in Hotel Le Grande Bali. Meanwhile, the data used is reservation data through travel agent and room occupancy from January to December 2015 – 2017 and January to April 2018. The theory used in this research is the theory of travel agent, understanding of reservation and theory about the review of occupancy rate room. Data in this research is obtained through data collection method that is interview, documentation, observation and literature study. Then, data analysis method used is qualitative descriptive method. Based on the results of this study, it showed that the development of the travel agent reservation rate with the hotel room occupancy rate was decreasing. The highest travel agent reservation rate was in July to October while the highest occupancy rate was in July to August. It is due to the reason that it was a high season.
PURCHASE SYSTEM ANALYSIS ON FOOD COST IN HILTON GARDEN INN BALI I Putu Gede Cita Setiawan; I Ketut Astawa; I Gusti Putu Sutarma
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (498.123 KB)

Abstract

This study was conducted at the culinary department at Hilton Garden Inn Bali where in production activities often experience shortage of materials caused by the reception of stranded guest, this is due to the location of Hilton Garden Inn Bali located near with airport, resulting in a significant increase in the number of occupancy rooms followed by an increase in demand procurement of food, thereby increasing the chances of shortage of production materials in the culinary department. This study focuses on the analysis of the application of goods purchasing system for the operational activities of the culinary department to meet the needs of the production, and the effect of applying the procurement system to the food cost position. The objective of this research is to measure how big the influence of the application of procurement system of material needs to the position of food cost, in the event of stranded with large amount. In this study using quantitative descriptive analysis method and the results of this study found that the purchase system has a great influence where in the case study the procurement of production materials can meet the demand but the oprasional system applied is not running properly.
ANALYSIS SERVICE QUALITY OF FRONT OFFICE DEPARTMENT AT HOTEL BALI MANDIRA RESORT & SPA I Putu Edi Hendra Badrianta; Made Sudiarta; Ni Putu Somawati
Journal of Applied Sciences in Travel and Hospitality Vol 2 No 1 (2019): March 2019
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (230.97 KB) | DOI: 10.31940/jasth.v2i1.1280

Abstract

The purpose of this research is to examine the quality of service and to identify the service attributes which are well provided and the attributes that need improvement at the front office department at Hotel Bali Mandira Resort and Spa. The survey used 110 samples that were selected using incidental sampling. The analysis methods used are Servqual Analysis and Importance Performance Analysis (IPA) in the Cartesian diagram. The results of this research showed that the average value of ‘customer’s satisfaction’ which is expressed by ‘service performance’ is above 4 which is within the range value of 1 (least satisfy) and 5 (most satisfy). The Servqual analysis results show 9 attributes have slightly negative gap and 13 have positive gap; which show the quality of most attributes exceed customers’ expectation with some still below; nonetheless, the mean values of customer satisfaction for all variables are above 4. The results of the IPA analysis show, there are 2 attributes need improvement, the majority of attributes are well provided.
CONTRIBUTION ANALYSIS OF RESERVATION THROUGH TRAVEL AGENT TO ROOM OCCUPANCY AT GRAND ZURI KUTA BALI HOTEL Ni Luh Yuni Kusuma Yanti; Ni Made Ernawati; Ni Ketut Bagiastuti
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 2 (2018): June 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (411.422 KB)

Abstract

Travel agent is a business engaged in the field of service and provides information about all things related to travel. The purpose of this research is to know the amount of travel agent contribution to room occupancy at Grand Zuri Kuta Bali Hotel and to know which travel agent dominatly contribute to room occupancy at Grand Zuri Kuta Bali. The data used is reservation data through travel agent, other reservation source data (online travel agent, direct reservation, corporate and government) and room occupancy of the data in 2015 until 2017. Data in this research is obtained in data collection method that though interview and documentation. Data analysis technique used is quantitative descriptive analysis technique. Based on the results of this research show that, reservation through travel agent does have a great contribution to room occupancy at Grand Zuri Kuta Bali Hotel that is equal to 48.41% and 51.59% influenced by factors other factors not examined in this research while the most dominant travel agent contribution to room occupancy at Grand Zuri Kuta Bali Hotel is Tjendana Mandra Ssakti (TMS) Tour & Travel with contribution of 10.93%.
ALTERNATIVE DIGITAL PROMOTION AT W BALI - SEMINYAK Ni Luh Cahaya Erani; Budi Susanto; I Dewa Gede Ari Pemayun
Journal of Applied Sciences in Travel and Hospitality Vol 3 No 1 (2020): JASTH : Journal of Applied Sciences in Travel and Hospitality
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (397.81 KB) | DOI: 10.31940/jasth.v3i1.1412

Abstract

This research is conducted to find out the application of online promotion strategy to increase room occupancy at W Bali – Seminyak because in the last three years, there was a fluctuation of room occupancy especially made by online booking source. The research objectives are to formulate promotional strategy of W Bali – Seminyak, prioritizing online promotion that can be applied by the hotel to achieve the occupancy target. The method used in this research are participant observation, interview, questionnaire and documentation with 7 key informants from sales and marketing department. The data in this research is analyzed by using the combination of qualitative and quantitative analysis; IFAS (Internal Factor Analysis Summary), EFAS (External Factor Analysis Summary), IE (Internal-External) Matrix, SWOT (Strengths Weaknesses Opportunities Threats) and QSPM (Quantitative Strategic Planning Matrix).The results of IFAS matrix shows; the major strength is the hotel provides complete information at hotel website, social media, brochure, magazine and newspaper meanwhile the weakness is the hotel does not have their own magazine. The EFAS matrix shows if one of the opportunities is level of safety in Bali relative conducive and the threats is many similar hotels around Seminyak area which offer lower price. The SWOT analysis gives 8 alternative online promotions with the highest TAS (Total Attractive Score) is 99,32. Thus, the main strategy recommended is developing special package with affordable price in low season. The study results are expected can be used by managements to develop the online promotion strategy theoretically and enrich the reference especially on promotion strategy.

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