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All Journal Ecotrophic, Journal of Environmental Science JSHP (Jurnal Sosial Humaniora dan Pendidikan) Jurnal Kepariwisataan Jurnal Bisnis Hospitaliti Jurnal Pengabdian Kepada Masyarakat MAKARDHI Journal of Hospitality Accommodation Management
Putu Gede Eka Darmaputra
Politeknik Pariwisata Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Other

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Journal : Jurnal Bisnis Hospitaliti

 1 
KARAKTERISTIK LAYANAN BUTLER PADA HOTEL KONVENSIONAL DAN HOTEL BUTIK ATAU VILLA Putu Gede Eka Darmaputra
JURNAL BISNIS HOSPITALITI Vol 2 No 1 (2013): 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.v2i1.150

Abstract

Butler memberikan pelayanan yang pribadi kepada para tamu sehingga pelayanan butler diantara satu hotel dan hotel lainnya sangat bervariasi. Oleh karena itu penelitian ini bertujuan untuk memahami pelayanan yang diberikan oleh butler dan secara khusus membandingkan pelayanan butler pada hotel konvensional dan hotel butik atau villa. Penelitian ini menggunakan pendekatan deskriptif kualitatif dimana pengumpulan data dilakukan dengan cara melakukan observasi dan wawancara terhadap key informant yang terdiri dari buttler, manajer hotel dll. Selain itu data hasil dari survey juga digunakan. Hasil Penelitian menunjukkanbahwa terdapat kesamaan dan perbedaan dalam tugas-tugas yang dikerjakan oleh buttler pada hotel konvensional dan buttler pada hotel butik atau villa.
Penerapan Konsep Green Hotel di Nusa Lembongan Bali Putu Gede Eka Darmaputra; Dewa Ayu Lily Dianasari; Ida Ayu Kalpikawati
JURNAL BISNIS HOSPITALITI Vol 9 No 2 (2020): 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.v9i2.507

Abstract

Nusa Lembongan is currently one of the favorite tourist attractions among foreign and domestic tourists because of its pristine natural beauty. As one of the areas in Klungkung Regency, Bali Nusa Penida also provides accommodation in both star and non-star hotels, villas, bungalows, and homestays. This study aims to determine the implementation of the green hotel concept in Nusa Lembongan Bali. Data was collected by distributing questionnaires to 47 accommodations in Nusa Lembongan by means of purposive sampling. The results of the study show the following: hotel perceptions and assessments of environmental policies and actions (4.23), use of environmentally friendly products (4.39), collaboration with local communities and organizations (4.27), resource development (3.91) , solid waste treatment system (3.99), energy efficiency (3.96), efficiency and water quality (3.97).  
Menjaga Standar Kualitas Pelayanan Guest Service Agent dengan PDCA pada Masa New Normal: Studi Kasus sebuah Hotel di Uluwatu, Bali Putu Arin Melia Nugrahani; Ida Ayu Sri Puspa Adi; 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.v11i2.855

Abstract

This research was conducted to determine how the strategy of maintaining the quality standards of Guest Service Agent services in the new normal era in Uluwatu. Interview techniques and documentation obtain data. The data analysis in this study is descriptive and qualitative by describing the interview results from the front office manager and guest service supervisor at Hotel based on documentation data in the form of guest comment reviews on OTA (Online Travel Agent) Agoda.com, Tiket.com and Booking.com. Based on the results of the interview analysis regarding the strategy of maintaining the quality standards of guest service agent services in hoteli, it still needs to be improved. It can be seen from the four principles proposed by Nasution (2015) regarding Plan, Do, Check, and Action, that the implementation that has been designed to maintain the quality standards of guest service agent services needs to be improved and improved. for this reason, it is hoped that the front office manager and guest service supervisor can manage the work so that the guest service agent staff can work productively and maximize the services provided.
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 Dewa Gede Putra Dianasari, Dewa Ayu Made Lily I Gusti Agung Gede Witarsana I Gusti Ayu Putu Wita Indrayani I Wayan Redi Aryanta Iswarini, Ni Ketut Kalpikawati, Ida Ayu M. Tanggap Sasmita Ni Kadek Indri Meliati Ni Ketut Sekarti Ni Made Sri Rukmiyati Putu Arin Melia Nugrahani Sulistyawati, Ni Luh Ketut Sri Vania Dwiokta Prameswari Wayan Melano