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All Journal International Journal of Applied Sciences in Tourism and Events Journal of Applied Sciences in Travel and Hospitality International Journal of Glocal Tourism
I Made Darma Oka
Tourism Department, Politeknik Negeri Bali
Arts Humanities Decision Sciences, Operations Research & Management Education Environmental Science Languange, Linguistic, Communication & Media Social Sciences Transportation

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Pandawa Beach Marketing Strategy 4.0 during the Covid-19 Pandemic Ida Ayu Putu Sulistya; I Putu Astawa; Ni Gusti Nyoman Suci Murni; I Ketut Sutama; I Made Darma Oka
International Journal of Glocal Tourism Vol. 2 No. 2 (2021): International Journal of Glocal Tourism - June 2021
Publisher : Catuspata Press

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Abstract: Purpose: The purpose of this study is to introduce more aggressively the existing situation of Pandawa Beach (Pantai Pandawa) in Badung, Bali, Indonesia, by implementing a marketing strategy 4.0 during the Covid-19 pandemic. Research methods: The primary data of this study are from observations and interviews with the community and tourism destination managers and other informants who were determined by the snow ball method. The secondary data for this study are from literature study and documentation. Findings: To increase the number of visits during the pandemic, it is necessary to provide more intensive information about the existence, programs, and attractions provided by Pandawa Beach management. The implementation of marketing strategy 4.0 for Pandawa Beach is very important. It is carried out with the 5A component strategy, namely Aware, Appeal, Ask, Act, and Advocate. Implication: Pandawa Beach Managers are expected to be able to promote and provide appropriate information to the public through offline and online (social media networks) so that later it will become an attraction for tourist arrivals during the pandemic.
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

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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.
THE FACTORS THAT MOTIVATE BALINESE WOMEN WORKING ON CRUISE SHIPS I Made Darma Oka; Ida Ayu Ketut Sumawidari
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 2 No 2 (2018): December 2018
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (376.364 KB) | DOI: 10.31940/ijaste.v2i2.1178

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The aim of this article is to understand the economic, social, and cultural factors that motivate Balinese women to work on cruise ships. This research employed qualitative and quantitative methods. The data collection was done through distributed questionaries and deep interview to Balinese women who have worked or currently working on cruise ships. The data suggested that the three aforementioned factors (economic, social, and cultural) significantly influences Balinese women to work on the cruise ships. The statistical analysis suggested that the economic factor is more dominant in motivating Balinese women to work on cruise ships, then followed by cultural and social factors. This means that the economic factor is the main reason for the Balinese women to choose the job vacancies on the cruise ships. In the light of the above finding, this study suggests, firstly a more proactive role from the government, specifically in the form of Balinese women empowerment to work on cruise ships. The empowerment can be done through the provision of proper training and education to Balinese women, so that they can compete in fillinf the job vacancies in the cruise ships. Secondly, the study also suggests for the Balinese women to prepare themselves for cruise ship opportunities by improving and developing their knowledge and skill, so they can compete in global cruise ship career competition
INTEGRATED PRACTICE LEARNING MODEL TO IMPROVE WAITER/S’ COMPETENCY ON HOSPITALITY STUDY PROGRAM, POLITEKNIK NEGERI BALI I Made Darma Oka; I Ketut Sadia; I Wayan Pugra
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 1 No 2 (2017): December 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (421.371 KB) | DOI: 10.31940/ijaste.v1i2.665

Abstract

Hospitality Study Program, Politeknik Negeri Bali (PNB), hadn’t implemented integrated learning practice optimally. The aim of this research was improving the learning process method as an integrated practice learning model involving three courses (Food Production, FB Service, English for Restaurant) in the same topic. This study was conducted on the forth semester of Hotel Study Program as the sample used in this research. After the random sampling was selected two classes as research samples, those were IVA class as an experiment group and IVB class as a control. Thus the samples could be determined according to the number of students in each class as many as 26 people. The application of integrated practice learning had an effect on the achievement of student competency in waiter/s occupation at Hotel Studies Program. The result of statistical test showed that there was a significant difference of competency achievement between integrated learning practices with partial practice learning students groups. It’s suggested to the management Hospitality Study Program to encourage and to facilitate the lecturers especially of core subjects to apply integrated learning practices in order to achieve the competency.
Co-Authors I Gusti Ngurah Dhyangga Prawesta Putra I Ketut Sadia I Ketut Sutama I Putu Astawa I Wayan Pugra Ida Ayu Elistyawati Ida Ayu Ketut Sumawidari Ida Ayu Putu Sulistya Ni Gusti Nyoman Suci Murni