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I Ketut Astawa
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PURCHASE SYSTEM ANALYSIS ON FOOD COST IN HILTON GARDEN INN BALI I Putu Gede Cita Setiawan; I Ketut Astawa; I Gusti Putu Sutarma
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 1 (2018): March 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (498.123 KB)

Abstract

This study was conducted at the culinary department at Hilton Garden Inn Bali where in production activities often experience shortage of materials caused by the reception of stranded guest, this is due to the location of Hilton Garden Inn Bali located near with airport, resulting in a significant increase in the number of occupancy rooms followed by an increase in demand procurement of food, thereby increasing the chances of shortage of production materials in the culinary department. This study focuses on the analysis of the application of goods purchasing system for the operational activities of the culinary department to meet the needs of the production, and the effect of applying the procurement system to the food cost position. The objective of this research is to measure how big the influence of the application of procurement system of material needs to the position of food cost, in the event of stranded with large amount. In this study using quantitative descriptive analysis method and the results of this study found that the purchase system has a great influence where in the case study the procurement of production materials can meet the demand but the oprasional system applied is not running properly.
Room Allotment Management to Increase Room Occupancy and its Implication to Hotel Management Strategy Vanny Oktafia Putri Rama; I Ketut Astawa; I Gusti Made Wendri; I Gede Mudana
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 2 No 2 (2019): Teknologisasi untuk Bali yang Lebih Baik : Analisis Daya Saing Daerah
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (570.697 KB) | DOI: 10.51172/jbmb.v2i2.41

Abstract

In the tourism industry, fluctuations in room occupancy are common. Many hotels offer various types of accommodation and service options needed by guests, causing competition between one hotel and another hotel. The purpose of this study is to find out how the management of room allotment in an effort to increase room occupancy at a one 5-star hotel in the southern part of Bali. This study was conducted using a qualitative descriptive method with analysis of POAC (Planning, Organizing, Actuating, Controlling) and SWBR (Strength, Weakness, Benefit, Risk). Data is obtained using the interview method. This study also explains how the implications of room allotment management on management strategy at the hotel. The results of this study indicate that the management of the allotment room has been done quite well but has not provided maximum results in increasing room occupancy. The implications of giving room allotment based on management functions indicate that negotiations still have problems with the prices determined, there are strengths, weaknesses, benefits and risks in organizing the people who regulate the room allotment, the room allotment given has not been 100% fulfilled and there is no a special system to control room allotment. Future research is recommended with regard to the effectiveness of room allotment through the system.
Co-Authors I Gede Mudana I Gusti Made Wendri I Gusti Putu Sutarma I Putu Gede Cita Setiawan Vanny Oktafia Putri Rama