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Pande Putu Juniarta
Institut Pariwisata Dan Bisnis Internasional
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FAKTOR-FAKTOR MOTIVASI SISWA SMK NEGERI 4 DENPASAR MENGIKUTI STUDY TOUR KE PULAU JAWA Pande Putu Juniarta; Made Antara; I Wayan Suardana
JURNAL MASTER PARIWISATA Volume 04, Nomor 02, Januari 2018
Publisher : Magister Tourism Study, Faculty of Tourism, Udayana University

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JUMPA.2018.v04.i02.p03

Abstract

Study tour is a school program that aims to learn the latest phenomenon of a visited tourism destination. This activity provides students with immediate experience related to situation of tourism attraction not obtainable at school. This study analyzes about the level of student motivation and motivation factors of students of SMK Negeri 4 Denpasar to follow a study tour to Java. The data obtained through lling out a questionnaire. The data were analyzed using con rmatory factor analysis. The results shows that the students motivation level following a study tour is very high and there are four factors of student motivation to follow the study tour namely physical, cultural, social, and fantasy motivation. The dominant factor that in uenced the student to take part in the study tour is the cultural motivation factor. Based on the analysis, all the variable can explain four factors which motivate students of SMK 4 Denpasar to take part in the study tour to Java.
Pengaruh promosi staycation terhadap keputusan tamu menginap di alila hotel seminyak saat pandemi covid-19 Pande Putu Juniarta
Jurnal Kepariwisataan dan Hospitalitas Vol 5 No 1 (2021): Vol.5,No.1,2021
Publisher : DIPLOMA IV TOURISM PROGRAM STUDY, TOURISM FACULTY,UDAYANA UNIVERSITY

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.24843/JKH.2021.v05.i01.p11

Abstract

The development of tourism n ndonesia during the COVID-19 pandemic has experienced a very significant decline. Bali as a major tourist destination n ndonesia also experienced the same thing. This has a direct mpact on various sectors, especially the hotel accommodation sector. Many hotels are doing various ways in order to survive in this pandemic era by carrying out promotional strategies. One of the promotional strategies that s carried out is a staycation. Alila Hotel Seminyak is one of the hotels affected by the COVID-19 pandemic which is conducting a staycation promotion to attract tourists to stay at the hotel. This study aims to determine the effect of staycation promotions on guest decisions to stay at Alila Hotel Seminyak during the covid-19 pandemic era. The research method used n this research s descriptive quantitative with simple linear regression data analysis. The results of the research show that there is a significant nfluence between staycation promotions on guest decisions to stay at Alila Hotel Seminyak.
Persepsi Wisatawan Milenial Terhadap Akomodasi Glamping di Kawasan Kintamani Pande Putu Juniarta; Miko Andi Wardana; Kadek Wira Adi Saputra
Jurnal Ilmiah Pariwisata Vol 27 No 2 (2022): Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian dan Pengabdian Kepada Masyarakat, Sekolah Tinggi Pariwisata Trisakti

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30647/jip.v27i2.1620

Abstract

Glamorous Camping or known as Glamping is a new trend in traveling. Glamping has emerged as a global trend in outdoor tourism. The Glamping trend emerged with the increasing tourist demand for comfort and luxury in the nature-based tourism sector. The millennial generation is relatively braver when traveling if compared to the previous generation, commonly known as generation X. Generation X prefers travel with the aim of relaxation, it is contrast to the millennial generation who prefers challenges. This study aims to determine the perception of millennial tourists towards glamping accommodation in the Kintamani area. The method used in this study is a quantitative descriptive method where data is obtained through a questionnaire with five indicators related to glamping accommodation including glamping facilities, glamping cleanliness, environment and landscape, glamping management services and interior design and glamping buildings. The results showed that millennial tourists responded with a value of 4.46 which was in a very good interval. In future development, it is necessary to suggest special training for the staff in each glamping area in the Kintamani area, additional parking areas and arrangement of access to the glamping area and the need for data collection on each glamping accommodation in the Kintamani area. Keyworsd: Glamping, Perception, Millenial Tourist, Alternatif Acommodation
Strategi Pemasaran Daya Tarik Wisata Alas Harus Pasca Pandemi Covid-19 Kadek Wira Adi Saputra; Pande Putu Juniarta
TOBA: Journal of Tourism, Hospitality and Destination Vol. 1 No. 4 (2022): November 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/toba.v1i4.1686

Abstract

Alas Harum Bali is an agro-tourism destination that offers various tourist attractions that can attract tourists to visit. The attraction is packaged in the form of natural, artificial, and cultural tourist attractions. As one of the popular tourist destinations in Ubud, it does not rule out the possibility that Alas Harum will not be affected by the Covid-19 pandemic. Alas Harum must temporarily close in 2020. After 2 years of the Covid-19 pandemic, the Alas Harum has started to operate again to receive tourist visits. This study uses qualitative research methods with data collection techniques, namely through observation, interviews and documentation. The data sources used are primary and secondary data sources. Primary data was obtained through interviews with researchers at Alas Harum and secondary data was obtained through other related studies regarding Alas Harum Agrotourism. The results of this study show several marketing strategies carried out by managers of the Alas Harum tourist attraction after the Covid-19 pandemic including Partnerships, Collaborating with Influencers, Involving Employees and Maintaining Old Customers.
PENGARUH KOMPETENSI KARYAWAN TERHADAP KUALITAS PELAYANAN DEPARTEMEN FRONT OFFICE DI HOTEL PURI SARON SEMINYAK Kadek Wira Adi Saputra; Pande Putu Juniarta
SABANA: Jurnal Sosiologi, Antropologi, dan Budaya Nusantara Vol. 1 No. 3 (2022): Desember 2022
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/sabana.v1i3.1694

Abstract

Service Quality is the main basis for knowing the level of customer satisfaction. In this case the company can be said to be good if it is able to provide goods or services in accordance with the wishes of customers. To achieve the goals or objectives that have been determined, a company or organization requires capital, facilities and infrastructure, technology, and Human Resources (HR). Competence is defined as the work ability of each individual which includes aspects of knowledge, skills, and work attitudes that are in accordance with the expected standards. With the majority of employees having competence in accordance with their respective fields of work, it is hoped that they will be able to improve the quality of service to customers or guests who enjoy services at the hotel. The purpose of this study was to determine the effect of employee competence on the quality of service in the front office department at the Puri Saron Seminyak hotel. This research was conducted at Hotel Puri Saron Seminyak. The sample trick method used in this study is the saturated sample method where the samples in this study are all front office employees at the Puri Saron Seminyak hotel. Based on the results of the research that has been done, it shows that the employee competency variable (X) shows a positive and significant influence on the service quality variable (Y) at the Puri Saron Seminyak Hotel and the employee competency variable contributes 31.6% to the service quality of front office employees at Hotel Puri Saron Seminyak.
Kualitas sirup berbahan dasar daun pandan wangi I Gede Sumalana Deva; Pande Putu Juniarta
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 1 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i1.275

Abstract

Tujuan dari penelitian Kualitas Sirup Berbahan Dasar Daun Pandan Wangi( Pandanus odoratissimus ) adalah untuk membuat sirup lain dari yang sudah ada dan daun pandan mudah dicari di pemukiman masyarakat dan juga banyak manfat dan kasiat dari daun pandan untuk manusia. Dan untuk mengetahui kualitas dari sirup daun pandan wangi berbahan campuran seperti gula, cmc, pewarna, vanili, ekstra pandan, dan air, dan memiliki kualitas rasa, aroma, tekstur dan warna, kemudian untuk mengetahui daya tahan serta menganalisis seberapa besar biaya yang diperlukan dalam pembuatan sirup daun pandan wangi pandanus odoratissimus. Pendekatan penelitian yang digunakan adalah penelitian eksperimen, penelitian eksperimen ini dilakukan dengan membuat sirup daun pandan pandanus odoratissimus, kemudian diuji oleh 20 orang panelis dengan tes organoleptic, observasi dan analisi biaya. Hasil penelitian ini berupa kualitas sirup daunpandan sebagai bahan dasar daun pandan wangi menjadi sirup pandanus odoratissimus adalah enak dari segi rasa, beraroma wangi, testur lembut,serta memiliki kasiat untuk manusi. Dari hasil uji daya tahan sirup daun pandan wangi cepat basi ketika dibuka begitu saja, maka dari itu sirup diletakan ditempat yang dingin. Dari asil analisi biaya dalam pembuatan sirup daun pandan wangi pandanus odoratissimus membutuhkan biaya Rp.45.000 The purpose of the research on the Quality of Syrup Based on Wangi Pandan Leaves (Pandanus odoratissimus) is to make another syrup from the existing one and pandan leaves are easy to find in community settlements and also many benefits and benefits of pandan leaves for humans. And to determine the quality of the fragrant pandan leaf syrup made from a mixture of sugar, cmc, dye, vanilla, extra pandan, and water, and have the quality of taste, aroma, texture and color, then to determine the durability and analyze how much cost is required in making pandanus odoratissimus pandanus leaf syrup. The research approach used is experimental research, this experimental research was conducted by making pandanus odoratissimus pandan leaf syrup, then tested by 20 panelists with organoleptic tests, observation and cost analysis. The results of this study are the quality of pandan leaf syrup as the basic ingredient of fragrant pandan leaves into pandanus odoratissimus syrup, which is delicious in terms of taste, smells good, has a soft texture, and has properties for humans. From the results of the durability test, the fragrant pandan leaf syrup spoils quickly when opened, so the syrup is placed in a cool place. From the results of the cost analysis in the manufacture of fragrant pandan leaf syrup, pandanus odoratissimus costs Rp.45.000
Kualitas Permen Jeli Berbahan Dasar Jeruk Kintamani Putu Gion Paramartha; Pande Putu Juniarta
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 2 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i2.319

Abstract

Permen jeli jeruk kintamni adalah Kembang gula bertekstur lunak yang diproses dengan penambahan komponen hidrokoloid seperti gelatin digunakan untuk modifikasi tekstur sehingga menghasilkan produk yang kenyal dan dengan penambahan ekstrak Jeruk Kintamani. Tujuan penelitian ini adalah untuk mengetahui tekstur, rasa, warna, permen jeli Jeruk kintamani dan untuk mengetahui biaya produksi permen jeli jeruk kintamani. Jenis data yang digunakan adalah data kualitatif dan data kuantitatif. Teknik pengumpulan data melalui observasi, instrument tes, tes uji organoleptik (kuisioner). Berdasarkan dari hasil dan pembahasan, didapatkan simpulan bahwa (1) Kualitas Permen Jeli Jeruk Kintamani mendapat hasil dengan indikator rasa dengan katagori (Sangat Enak), indikator tekstur (Sangat Lembut), dan indikator warna (Sangat Menarik). (2) Biaya yang dibutuhkan dalam pembuatan Permen Jeli Jeruk Kintamni berdasarkan perhitungan 1 resep yang digunakan dari penelitian yang di hitung dari fix cost dan variable cost sebesar Rp. 14.820,- dengan harga per picis Rp. 240,-. Kintamani orange jelly candy is a soft confectionery served with hydrocolloid ingredients such as gelatin which is used to modify the texture to produce a chewy product and the addition of Kintamani Orange extract. The purpose of this study was to determine the texture, taste, color, kintamani orange jelly candy and to determine the production of Kintamani orange jelly candy. The types of data used are qualitative data and quantitative data. Data collection techniques through observation, instrument tests, organoleptic tests (questionnaires). Based on the results and discussion, it was concluded that (1) the quality of Kintamani Orange Jelly Candy got results with a taste indicator in the category (Very Tasty), texture indicator (Very Soft), and color indicator (Very Attractive). (2) The cost required in making Kintamani Orange Jelly Candy is based on the calculation of 1 recipe used from the research which is calculated from fixed costs and variable costs of Rp. 14,820, - with the price per piece Rp. 240,-.
Pengaruh Kualitas Produk UMKM terhadap Minat Beli Wisatawan Domestik di Desa Wisata Penglipuran Pande Putu Juniarta
Jurnal Pendidikan Tambusai Vol. 7 No. 1 (2023): April 2023
Publisher : LPPM Universitas Pahlawan Tuanku Tambusai, Riau, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (325.122 KB)

Abstract

Kualitas produk merupakan gambaran dari semua dimensi produk yang tersedia dan memberikan manfaat dan nilai bagi konsumen. Kualitas produk yang baik akam menimbulkan minat beli pada konsumen. Produk UMKM merupakan produk lokal yang dijual pada suatu destinasi wisata. Produk UMKM didesa penglipuran menjadi produk yang dicari oleh wisatawan domestic yang berkunjung ke desa wisata penglipuran. Tujuan dari penelitian ini adalah untuk mengetahui pengaruh kualitas produk UMKM terhadap minat beli wisatawan domestic di desa wisata penglipuran. Penelitian ini dilakukan pada desa wisata penglipuran. Metode penentuan sampel yang digunakan dalam penelitian ini adalah knik pengambilan sample yang dilakukan dengan cara tidak acak. Peneliti akan merumuskan kriteria objek yang ingin dijadikan sumber penelitian secara spesifik, dimana yang menjadi sampel dalam penelitian ini adalah wisatawan domestic yang berkunjung ke desa wisata penglipuran. Berdasarkan hasil penelitian yang telah dilakukan menunjukkan bahwa variabel kualitas produk (X) menunjukan pengaruh yang positif dan signifikan terhadap variable minat beli (Y) di desa wisata penglipuran dan variabel kualitas produk UMKM memberikan kontribusi sebesar 31,6 % terhadap minat beli wisatawan domestic di desa wisata penglupuran.
Peningkatan Kualitas Service Excellent Bagi Pramuniaga Yang Tergabung Dalam Aprindo Bali Pande Putu Juniarta; Miko Andi Wardana
Jurnal Abdi Masyarakat Vol. 3 No. 1 (2023): Februari
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/jam.v3i1.33

Abstract

Ritel merupakan mata rantai penting dalam proses distribusi barang dan mata rantai terakhir dalam proses distribusi. Melalui retail, produk dapat bertemu dengan penggunanya secara langsung. Seiring dengan persaingan toko ritel yang kompetitif, pengusaha ritel juga harus bisa memberikan pelayanan yang baik kepada pelanggan. Maka dari itu kegiatan pengabdian ini bertujuan untuk melakukan pendampingan peningkatan kualitas service excellent pada pramuniaga. Kegiatan ini diharapkan mampu mengatasi permasalahan yang dihadapi pramuniaga pada toko ritel yang tergabung dalam APRINDO di Denpasar. Metode yang digunakan dalam kegiatan ini adalah metode pembelajaran partsipatif dalam bentuk ceramah, diskusi, tanya jawab dan praktik terkait dengan service excellent pada toko ritel. Peserta pelatihan peningkatan kualitas service excellent ini yaitu pramuniaga toko ritel yang tergabung dalam APRINDO Bali. Materi pelatihan yang diberikan mencakup perilaku konsumen, minat beli konsumen, kualitas pelayanan, dan kebutuhan pelanggan. Hasil yang dicapai dari program pengabdian kepada masyarakat (PKM) ini adalah meningkatnya pengetahuan dan keterampilan karyawan pramuniaga dalam meberikan pelayana yang prima kepada pelangga yang datang ke toko ritel.
Penerapan Standar Operasional Prosedur Pembersihan Kamar Occupied Pada Masa Pandemi Covid 19 di Hotel W Seminyak I Kadek Adi Pramuditha; Pande Putu Juniarta
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 2 No. 3 (2023): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v2i3.375

Abstract

Kamar occupied pada masa pandemi covid 19 di Hotel W Seminyak, agar penelitian ini dapat bermanfaat dalam meningkatkan kinerja dan lancarnya oprasional dalam penerapan SOP pembersihan kamar occupied. Penelitan ini menggunkan teknik observasi, wawancara, dokumentasi dan studi kepustakaan dari hasil tersebut akan dibandingkan dengan SOP yang berlaku di Hotel W Seminyak. Hasil penelitian, penerapan SOP pembersihan kamar occupied pada masa pandemi covid 19 di Hotel W Seminyak secara umum SOP adalah pedoman untuk mempermudah room attendant melakukan pekerjaan. Mengingat pentingnya sebuah SOP pembersihan kamar occupied maka penelitian ini bertujuan untuk mengetahui tentang bagaimana penerapan SOP pembersihan kamar occupied. Secara umum room attendant telah menerapkan SOP yang berlaku di W Seminyak hotel dengan baik, tetapi masih ada SOP yang belum disesuaikan diantaranya tidak mengganti linen secara berkala, tidak pernah melakukan pengecekan spot pada inner duvet, bed topper, dan sofa yang ada di room, jarang melakukan dusting dengan SOP. The room occupied during the COVID 19 pandemic at Hotel W Seminyak, so that this can be useful in improve performance and smooth the implementation of the SOP for the room occupied. This research uses observation, interview, documentation and literature studies techniques. Hotel W Seminyak The results of the study, the application of SOP for occupied rooms during the covid 19 pandemic at Hotel W Seminyak in general, SOP are guidelines to make it easier for room attendants to do work. In general, the room attendants have implemented the SOP that apply at the Seminyak W hotel well, but there are still SOP that have not been adjusted, including not changing regularly, never checking the places on the inner duvet, bed the topper, and sofa in the room, rarely do dusting with SOP.
Co-Authors I Gede Sumalana Deva I Kadek Adi Pramuditha I Nengah Dasi Astawa I Wayan Suardana Kadek Wira Adi Saputra Kadek Wira Adi Saputra Made Antara Miko Andi Wardana Ni Putu Cindy Wahyuni Putu Gion Paramartha Retno Juwita Sari