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All Journal Jurnal Ilmiah Pariwisata JURNAL KEPARIWISATAAN International Journal of Social Science and Business Tourism Reserch Journal Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Gastronomi Indonesia Jurnal Pengabdian Kepada Masyarakat MAKARDHI Jurnal Pemberdayaan Pariwisata Journal of Hospitality Accommodation Management LACULTOUR: Journal of Language and Cultural Tourism International Journal of Applied Research in Tourism and Hospitality Jurnal Penelitian Pendidikan Indonesia
I Gusti Ayu Putu Wita Indrayani
Politeknik Pariwisata Bali
Agriculture, Biological Sciences & Forestry Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Languange, Linguistic, Communication & Media Social Sciences Transportation Other

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Journal : Jurnal Bisnis Hospitaliti

 1 
EVALUASI KINERJA MAHASISWA SEKOLAH TINGGI PARIWISATA NUSA DUA BALI DALAM MELAKSANAKAN PROGRAM PRAKTIK KERJA NYATA I Gusti Ayu Putu Wita Indrayani
JURNAL BISNIS HOSPITALITI Vol 6 No 1 (2017): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v6i1.100

Abstract

This study aims to determine the performance of students of Bali Tourism Institute in implementing a real working practice program (a.k.a PKN), especially for the students of Hospitality Department. In-depth interview techniques were conducted on five key informants at five credible hotels in Bali. The results showed that the performance of STPNB students during implementing PKN program in the industry is considered good enough. There are five dimensions used to measure student performance such as work quality, quantity of work, timeliness, work efficiency, and independence. Of the five dimensions, it can be seen that the dimension of quality of work and independence received a very positive assessment of the informants. In addition, the authority factor is the most dominant factor in influencing performance compared to other factors such as effectiveness and efficiency, discipline, and initiative. Based on the key informants, there are several important efforts to improve the work competence of Bali Tourism Institute students in industry, such as adjustment for curriculum, textbook, and teaching materials; Implementation of learning collaborative learning model, and implementation of periodic training / training activities.
MEMBANGUN KEUNGGULAN DAYA SAING MELALUI RESOURCE-BASED APPROACH I Gusti Ayu Putu Wita Indrayani; I Gusti Putu Ngurah Budiasa; I Gusti Agung Gede Witarsana
JURNAL BISNIS HOSPITALITI Vol 4 No 1 (2015): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v4i1.125

Abstract

Penelitian ini bertujuan untuk memperoleh model yang tepat dalam membangun strategi keunggulan daya saing melalui Resource-based Approach. Secara khusus penelitian ini juga ingin mengungkap dan mendeskripsikan informasi yang berhubungan dengan profil keunggulan daya saing hotel berbintang di Bali, mekanisme yang dilakukan dalam menciptakan keunggulan daya saing, serta implikasi keunggulan daya saing terhadap kinerja bisnis yang spesifik. Data primer dikumpulkan dengan metode semi structure in-depth interview dan observasi partisipatori terhadap narasumber yang dipilih berdasarkan metodepurposive sampling. Narasumber dalam penelitian ini adalah pimpinan puncak hotel. Hasil penelitian menunjukan bahwa keunggulan daya saing hotel di Bali merupakan keunggulan daya saing yang berkualitas serta dikembangkan secara konsisten dan berkesinambungan. Mekanisme yang dilakukan dalam membangun keunggulan daya saing konsisten dengan teori yang dikemukakan oleh Grant (1991). Keunggulan daya saing berimplikasi terhadap kinerja perusahaan yang diukur dengan pencapaian tingkat pengembalian investasi dan penguasaan pangsa pasar terbesar dibandingkan dengan pesaing
PERAN MEDIASI KEPUASAN KERJA DAN KOMITMEN ORGANISASIONAL PADA HUBUNGAN STRESS KERJA DENGAN INTENSI KELUAR KARYAWAN I Gusti Ayu Putu Wita Indrayani
JURNAL BISNIS HOSPITALITI Vol 1 No 1 (2012): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v1i1.154

Abstract

Penelitian ini bertujuan mengidentifikasi peran mediasi komitmen organisasi dan kepuasan kerja pada hubungan stress kerja dengan intensi keluar karyawan. Desain survei digunakan untuk mengumpulkan data dari para responden yaitu semua karyawan yang bekerja pada Nusa Dua Beach Hotel. Responden harus memenuhi dua kriteria, yaitu karyawan tetap dan karyawan kontrak yang sudah bekerja minimal satu tahun. Metode penentuan sampel menggunakan proportionate stratified sampling. Pengujian hipotesis penelitian menggunakan metode Partial Least Square (PLS) dengan aplikasi smartPLS. Untuk mengujimediasi digunakan metode causal step pada Analisis Regresi Bertingkat dengan aplikasi SPSS versi 17.0. Hasil penelitian menunjukan bahwa terdapat pengaruh antar variabel laten secara signifikan. Stress kerja berpengaruh negatif dan signifikan terhadap intensi keluar. Kepuasan kerja dan komitmen organisasional berpengaruh positif dan signifikan terhadap intensi keluar. Selain itu, kepuasan kerja dan komitmen organisasional yang merupakan variabel mediasi antara stress kerja dan intensi keluar menunjukan efek mediasi sebagian. Secara umum, hasil ini konsisten dengan penelitian sebelumnya.
Pengaruh Gaya Kepemimpinan terhadap Motivasi Kerja Karyawan Departemen Housekeeping di Hotel A Ubud Ni Putu Diah Sri Maharani; I Gusti Ayu Putu Wita Indrayani; Ni Desak Made Santi Diwyarthi
JURNAL BISNIS HOSPITALITI Vol 10 No 1 (2021): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v10i1.451

Abstract

The competition in this industry has become extremely tight as the number of star and non-star hotels in Bali increased in 2019, reaching 4,323 hotels. The goal of this study was to examine the impact of the leadership style on the work motivation of employees in the Hotel A Ubud's Housekeeping Department. The participants in this study were all employees of the Hotel A Ubud's Housekeeping Department. In this study, a saturated sample or census technique was used for sampling. In this study, simple regression analysis was used for data analysis. The analysis results show that leadership style has a positive and significant effect on employee work motivation. As a result, the better the application of a leadership style in a company, the higher the work motivation. The findings of this study have implications for the development of hotel policies aimed at increasing employee work motivation by paying attention to the leader's style and character while leading his subordinates. However, it is expected that future research will examine the effect of these two variables on a broader scope using a longitudinal approach, so that the research results can be generalized.
Klasifikasi Keluhan Tamu Mengenai Pelayanan Front Office di The Westin Resort Nusa Dua Bali Berdasarkan Ulasan pada Tripadvisor Putu Diana Ayu Pratiwi; I Gusti Ayu Putu Wita Indrayani; I Made Sucipta Adnyana
JURNAL BISNIS HOSPITALITI Vol 10 No 2 (2021): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v10i2.620

Abstract

The purpose of this study is to discover the reasons and effects of recurring complaints based on the classification of guest complaints about Front Office services at The Westin Resort Nusa Dua Bali, in order to identify alternative methods to reduce the number of guest complaints. The data was gathered through documentation on TripAdvisor and an interview with the Front Office Manager, and the data analysis technique applied was descriptive qualitative. The analysis's findings revealed the reasons and consequences of guest complaints about Front Office services, which were classified into two categories: service-related complaints and attitudinal issues. Furthermore, the front office service procedures have not achieved 100 percent compliance with the SOP during the guest cycle. In the case of attitudinal complaints and service-related complaints, the reason of the complaints was determined as a disparity in SOP. This research was effective in enhancing comprehension of the reasons and effects of guest complaints regarding Front Office services on Online Travel Agents. Based on the research that has been conducted, suggestions should be addressed to hotel management as an alternate option to reduce problems that have occurred by enrolling in training.  
Eksplorasi Work-Life Interface Karyawan Milenial pada Hotel Berbintang di Bali I Gusti Ayu Putu Wita Indrayani
JURNAL BISNIS HOSPITALITI Vol 11 No 1 (2022): Jurnal Bisnis Hospitality
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i1.779

Abstract

This study aims to identify and explore the perceptions of millennial employees regarding the intersection between personal life and work (work-life interface) during the COVID-19 pandemic. The dominance of millennial workers in the hotel industry in Bali is a challenge for hotel management to identify the factors that contribute to the intention to quit of  millennial employees through enriching the domains of personal and work life, which so far have not been widely studied. In-depth interviews with ten informants chosen using a purposive sampling method were used to collect data. The data analysis technique was carried out qualitatively. The data is then triangulated through several methods to meet the rules of qualitative research. The most significant finding in this study is that the work domain can enrich the personal lives of millennial employees. Through work context that is in accordance with the core values of the millennial generation, employees gain reinforcement to be able to carry out personal activities better. Work values can enrich the personal domain if employees have meaningful work, have positive support from the work environment, and if there are growth opportunities to develop their self-capacity.
Hotel's Strict Restriction of Outside Meals Arrangement during Pandemic Covid-19: An Evaluative Study Ni Kadek Indri Meliati; I Gusti Ayu Putu Wita Indrayani; Putu Gede Eka Darmaputra
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.924

Abstract

The implementation of global health protocols is carried out by hotel management with the aim of limiting the spread of the virus; one of them is CHSE certification. The purpose of this study was to evaluate the strict prohibition or restriction on bringing food and drinks from outside the hotel during the pandemic. Rules whose original purpose is to secure guest safety essentially have an impact on increasing complaints and negative reviews from hotel guests. Sources of data in this study are primary data, namely the results of interviews with Front Office Staff, Front Office Supervisors and Front Office Managers, as well as secondary data obtained from online travel agents in the form of guest complaints. The analytical technique used is narrative analysis where the data is presented in the form of a narrative or story. In this study, it was analyzed using four evaluation indicators, namely: context evaluation, input evaluation, process evaluation, and outcome evaluation. The results of this study indicate that the strict restriction policy on bringing food and drinks from outside the hotel during the pandemic has not been in accordance with its objectives, so the program does not run optimally and needs to be discontinued.  
Co-Authors Armeli Armeli I Gede Darmawijaya I Gusti Agung Gede Witarsana I Gusti Ayu Manuati Dewi I Gusti Ayu Niken Launingtya I Gusti Putu Ngurah Budiasa I Gusti Wayan Murjana Yasa I Kadek Arisanjaya I Made Sucipta Adnyana I Putu Arya Mahardika I Wayan Gede Supartha I Wayan Seniartha Ida Ayu Sri Puspa Adi Iswarini, Ni Ketut Komang Ari Herlia Listianti Ni Kadek Indri Meliati Ni Ketut Iswarini Ni Komang Widiastari Ni Made Sri Rukmiyati Ni Nengah Trisna Prawiti Ni Putu Diah Sri Maharani Purwastuti Eko Sucahyo Putu Diana Ayu Pratiwi Putu Gede Eka Darmaputra Putu Saroyini Piartrini Santi Diwyarthi, Ni Desak Made Sri Rukmiyati, Ni Made Sri Rukmiyati, Ni Made Sulistyawati, Ni Luh Ketut Sri Suprastayasa, I Gusti Ngurah Agung