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All Journal Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE Kepariwisataan: Jurnal Ilmiah Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Brilliant International Journal of Management and Tourism (BIJMT)
Victor Bangun Mulia
Politeknik Internasional Bali
Arts Humanities Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Environmental Science Languange, Linguistic, Communication & Media Library & Information Science Social Sciences Other

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ANALISIS PENGARUH REPUTASI HOTEL TERHADAP MINAT MELAMAR PRAKTEK KERJA LAPANGAN MAHASISWA Victor Bangun Mulia
Kepariwisataan: Jurnal Ilmiah Vol 15, No 3 (2021): Kepariwisataan: Jurnal Ilmiah
Publisher : Sekolah Tinggi Pariwisata Ambarrukmo Yogyakarta

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Internship programs, especially in 5-star hotels that are reputable with the best standards, can be a strong bridge for students to be able to apply the knowledge gained at the institution into the world of work. With a wide choice of high-standard and reputable hotels provided by the campus, it was not fully welcomed by students who would go to the internship program. There are also many students who do not send applications or even reject the contract proposed by the hotel when he has successfully carried out an interview session at the hotel. This study aims to find a picture of students' perceptions of hotel reputation and interest of students in applying for internships also to see the effect of hotel reputation on students' interest in applying. The method used is descriptive statistics and simple linear regression analysis. Questionnaires were distributed to 40 students. The results of this study found that hotel reputation affects interest in applying for internship by 48.6% while the rest is influenced by other factors which are not explained in this study. In addition, the most important aspect of hotel reputation according to students is hotel products and services. The majority of students tend to make their own decisions for the position they are applying for according to their interests and talents.Keywords: Internship; Hospitality; Student; Reputation
Modifikasi Masakan Tradisional Kalimantan Berbahan Dasar Umbi-Umbian Alition Joshua Christopher Petriana; Victor Bangun Mulia; Ni Nyoman Widani
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 4 No 2 (2021): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v4i2.78

Abstract

Umbi-umbian merupakan jenis tanaman yang dapat berkembang pesat di Indonesia dan tergolong bahan makanan yang lebih murah dibandingkan dengan komoditas tanaman lainnya. Pada tugas akhir karya kompetensi kreatif ini Penulis menggunakan 4 (empat) jenis umbi- umbian tersebut untuk memodifikasi masakan tradisional Kalimantan. Metode penelitian yang digunakan pada tugas akhir karya kompetensi kreatif ini yaitu metode research and development. Dilakukannya uji organoleptik dengan membagikan lembar kuisioner uji hedonik kepada 9 (sembilan) Panelis umum dan 4 (empat) Panelis ahli. Kategori penilaian meliputi: warna, aroma, rasa, tekstur, dan nilai keseluruhan dari masakan tersebut. Karya kompetensi kreatif ini menghasilkan 15 (lima belas) resep modifikasi masakan Kalimantan berbahan dasar umbi-umbian. Hasil modifikasi tersebut disukai oleh para Panelis, dengan hasil penilaian yaitu (warna: 4.55, aroma: 4.23 rasa: 4.45, tekstur: 4.27 dan nilai keseluruhan: 4.44). Modifikasi ini dilakukan dengan tujuan agar dapat menunjukkan kepada masyarakat bahwa umbi- umbian dapat diolah dan dikombinasikan kedalam masakan tradisional yang menghasilkan cita rasa yang unik dan lezat.
REPRICING AS STRATEGIES TO SURVIVE IN THE HOSPITALITY BUSINESS DURING THE PANDEMIC OF COVID-19 (Case Study at Wyndham Garden Kuta Bali) Victor Bangun Mulia
Brilliant International Journal Of Management And Tourism Vol 2 No 2 (2022): Juni: Brilliant International Journal Of Management And Tourism
Publisher : Sekolah Tinggi Ilmu Ekonomi Trianandra

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55606/bijmt.v2i2.419

Abstract

This study aimed at analysing the pricing strategy done by Wyndham Garden Kuta Bali as one of the strategies to survive during the pandemic. This was a qualitative research using interview and literature study to collect the data. The interview was done with the general manager of Wyndham Garden Kuta Bali, while literature study was done by analyzing several relevant literatures. Data gained from the interview and literature study were analyze qualitatively by doing data sorting and organizing. Based on the results of analysis, it was found out that pricing was done by the executive committee and owner. The re-pricing done by Wyndham Garden Kuta Bali affected the occupancy in which there was an increase in term of occupancy in 2022. Even though the increase was not that significant, it might be good indicator for the improvement of tourism and hospitality industry in Bali.
Analisis Pengendalian Food Cost Di Hotel Vila Lumbung - Bali Dhita Utama Putra; Rimalinda Lukitasari; Victor Bangun Mulia; I Ketut Wibawa
Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Event Management Vol 5 No 2 (2022): Journey : Journal of Tourismpreneurship, Culinary, Hospitality, Convention and Ev
Publisher : Politeknik Internasional Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.46837/journey.v5i2.118

Abstract

Pengendalian food cost perlu dilakukan agar pendapatan dapat melebihi biaya operasional, sehingga didapat lebih banyak keuntungan. Pada kasus Hotel Vila Lumbung ditemukan penyimpangan pada pengendalian food cost pada bulan Juli-Desember 2021, yaitu adanya rata-rata selisih sebesar 15,77% antara actual food cost dan standard food cost, sehingga pengendalian food cost di hotel tersebut perlu untuk dianalisis. Penelitian ini bertujuan untuk mengetahui kondisi pengendalian food cost di Hotel Vila Lumbung Bali, serta mengidentifikasi penyebab munculnya selisih persentase antara actual food cost dan standard food cost. Teori yang digunakan yaitu food cost control dan analisis selisih (variance), dengan menggunakan metode campuran (mix method). Data dikumpulkan melalui observasi, dokumentasi, dan wawancara. Hasil dari penelitian ini menunjukkan bahwa: 1) pengendalian food cost di Hotel Vila Lumbung Bali belum optimal karena terdapat selisih yang merugikan antara actual food cost dan standard food cost; 2) terjadinya selisih yang merugikan tersebut disebabkan dari kurang optimal dalam penerapan standard purchase specification, dan juga kurang optimal dalam penerapan sistem first in first out, first expired first out, serta kurang dalam perawatan dari pada ruangan store. Dengan hasil yang didapatkan pada penelitian ini diharapkan, kepada Hotel Vila Lumbung menjadi masukan terhadap penerapan pengendalian food cost.
STRATEGI ACCOUNT PAYABLE DALAM MELAKUKAN PEMBAYARAN KEPADA SUPPLIER SELAMA PANDEMI COVID-19 DI SWISS-BELHOTEL RAINFOREST KUTA BALI Putu Dessy Wulandari; A.A.Nym.Sri Wahyuni; Victor Bangun Mulia
TOURISM: Jurnal Travel, Hospitality, Culture, Destination, and MICE Vol 6 No 1 (2023): Tourism: Jurnal Travel, Hospitality, Culture, Destination, and MICE
Publisher : Jurusan Pariwisata Politeknik Negeri Kupang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.32511/tourism.v6i1.1030

Abstract

Hotels are one of the tourism sectors affected by the pandemic. The aim of the research is to analyze the strategy of the account payable section in making payments to suppliers and its impact during the co-19 pandemic at Swiss- Belhotel Rainforest. The theory used is the Eisenhower Decision Matrix theory and qualitative research methods. The results of the study, there are four Swiss-Belhotel Rainforest account payable strategies in making payments to suppliers; 1) Mapping operational needs, 2) Making a list of payments 3) Flexible payments, 4) Negotiating with suppliers. The positive impact of the strategy used is that the hotel continues to survive because the fulfillment of operational needs can still be carried out. The negative impact is that some problems arise such as missing notes and the process of filing by accounts payable is slightly delayed due to incomplete supporting files.
Co-Authors A.A.Nym.Sri Wahyuni Alition Joshua Christopher Petriana Dhita Utama Putra I Ketut Wibawa Ni Nyoman Widani Putu Dessy Wulandari Rimalinda Lukitasari