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All Journal Jurnal Bisnis dan Kewirausahaan SOSHUM : Jurnal Sosial dan Humaniora [Journal of Social Sciences and Humanities] Jurnal Manajemen Perhotelan dan Pariwisata Journal of Applied Sciences in Travel and Hospitality Journal of Applied Sciences in Travel and Hospitality Innovative: Journal Of Social Science Research Journal of Business on Hospitality and Tourism

Luh Linna Sagitarini

Politeknik Negeri Bali

Author-ID : 3604959

Humanities Computer Science & IT Economics, Econometrics & Finance Education Law, Crime, Criminology & Criminal Justice Public Health Social Sciences Other

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Articles

THE APPLICATION OF STANDARD OPERATIONAL PROCEDURES BY FRONT OFFICE DEPARTEMENT TO INCREASE GUESTS’ SATISFACTION IN THE HAVEN BALI SEMINYAK I Kadek Deo Sudiatmita; I Wayan Jendra; Luh Linna Sagitarini; Lien Darlina
Journal of Applied Sciences in Travel and Hospitality Vol 1 No 4 (2018): December 2018
Publisher : Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (275.105 KB)

This study aims to find out the application of standard operational procedures by front office departments in The Haven Bali Seminyak to improve guest satisfaction and to know the implementation of SOP (Standard Operation Procedure) that need to be improved and maintained by front office department. There are 15 SOP that are divided into 3 SOP namely GSA, GRO and BSA. Respondents in this research are 10 of the management ranks in the Front Office Department of The Haven Bali Seminyak. This research uses quantitative descriptive analysis technique using Likert scale 5 level. The data obtained were processed using the technique of descriptive statistic. In this study, the entire implementation of standard operational procedures by the department of front office shows that the implementation is fully implemented, although from 15 existing SOP, there are 4 SOP that need to be upgraded: welcome greetings, VIP check-in and check-out guest handling, luggage storage, and baggage arrival. Therefore, the company needs to provide training with the approach and training method by using the standard operational procedure themseves so that the services provided can satisfy the guests.

FAKTOR-FAKTOR YANG DIPERTIMBANGKAN WISATAWAN DALAM MELAKUKAN RESERVASI KAMAR SECARA ONLINE Luh Linna Sagitarini
Jurnal Bisnis dan Kewirausahaan Vol 13 No 1 (2017): Jurnal Bisnis dan Kewirausahaan
Publisher : P3M Politeknik Negeri Bali

Penelitian ini dilakukan untuk mengetahui faktor-faktor yang dipertimbangkan wisatawan dalam melakukan reservasi kamar secara online melalui online travel agent. Teknik analisis yang digunakan dalam penelitian ini adalah analisis faktor. Berdasarkan hasil penelitian bahwa terdapat empat faktor yang dipertimbangkan wisatawan dalam melakukan reservasi kamar secara online, yaitu: faktor compatibility memiliki eigen value 2,711 dan percentage of variance 19.364 persen, faktor complexity memiliki eigen value 2,157 dan percentage of variance 15.408 persen, faktor relative advantage memiliki eigen value 2,083 dan percentage of variance 14.877 persen dan faktor self afficacy memiliki eigen value 1,889 dan percentage of variance 13.495 persen. Variabel- variabel yang dapat mewakili setiap faktor yang dipertimbangkan wisatawan dalam melakukan reservasi kamar secara online adalah kesesuaian dengan gaya hidup, tampilan fitur, efisien dan kemampuan penggunaan komputer.

The Existence of Local Specialties as a Support for Tourism in North Bali Made Suardani; Luh Linna Sagitarini
Soshum: Jurnal Sosial dan Humaniora Vol 10 No 1 (2020): March 2020
Publisher : Politeknik Negeri Bali

ABSTRACT This study is titled the existence of local specialties as a culinary support for tourism in North Bali. So far, tourists only know a few tourist areas in Bali such as Badung, Denpasar and Ubud. Gradually as now tourists have begun to glance at the tourism potential in the North Bali region. As we know, tourists who come to visit there, they are not only to enjoy the panorama of natural and cultural Attractions offered there, but Also wish to taste the special foods in there. Also There are many tourists who eat with the intention of getting to know and taste local specialties from the area, more over, the which has Become a food icon in the area. The purpose of this study was to Determine the existence of North Bali local specialties roomates are still searching for after by customers and foreign tourists. There are many types of food from appetizers to desserts, but Belayag and Siobak are still an icon of North Balinese specialties. This research was conducted using primary and secondary data. This Data collected through observation, interviews, questionnaires, reports related to employees. After the the data is collected, the Data will be Analyzed with descriptive qualitative method. This analysis is used to describe the information Obtained during the research. The results of this study are expected to be used as a reference for Siobak and Belayag food managers as additional information about Siobak and Belayag business opportunities that can be used as a culinary businesses to support tourism development in North Bali. The results of this study can also be used as a reference for the archipelago and Processing Processing cuisine Continental cuisine of teaching materials in the Program in Hospitality and Tourism Business Management Program at the Bali State Polytechnic.

Analysis of Creative Product Potentials of Pandawa Beach, Kutuh Village, Bali A. Agung Putu Swabawa; I Dewa Gede Ari Pemayun; Luh Linna Sagitarini
Soshum: Jurnal Sosial dan Humaniora Vol 8 No 2 (2018): July 2018
Publisher : Politeknik Negeri Bali

This research was conducted in coastal tourist area of Pandawa village of Kutuh, sub-district of south Kuta Badung. The goal is to identify the potential of Pandawa beach area, formulate creative tourism product, and to know the perception of tourists toward the natural conditions of Pendawa beach, the socio-cultural conditions, and the condition of tourism infrastructure at Pandawa. Data collection was done by using survey method, questionnaire, interview, documentation, focused group discussion, and literature study. Analytical tool used to analyse data is quantitative analysis in the form of descriptive statistic with the help of Likert scale, and using qualitative analysis technique in the form of descriptive analysis. The analysis shows that there are five identifiable natural potentials at Pandawa beach namely the towering limestone cliffs, white sandy beaches, seaweed, clear blue sea, and Coral Garden. From the socio-cultural aspect, include: traditional dance and dance performances in the form of Ramayana Ballet, cremation ceremony, communal cooperative system, temple and statue of Dewi Kunti and Panca Pandawa on the cliff along the road to Pandawa beach. Creative tourism products that can be formulated on the beach Pandawa, namely in the form of: maritime museum and seaweed cultivation and culinary. The perception of tourists to the natural conditions of Pandawa beaches, socio-cultural, infrastructure, and the existence of tourism facilities are good category, with an average score of 3.07 (foreign) and 2.90 (domestic). Of the four components of tourism products assessed, the best value is the condition of the natural environment with a score of 3.23 (domestic tourists) and 3.19 (foreign tourists), while the lowest score is the existing tourism facilities in Pantai Pandawa with a score of 2 , 97 (domestic tourists), while for foreign tourists the lowest score is public infrastructure with a score of 2.30 including less category.

The existence of betutu for supporting culinary tourism in Gianyar Bali Made Suardani; Luh Linna Sagitarini; Ida Ayu Kade Werdika Damayanti
Journal of Applied Sciences in Travel and Hospitality Vol. 4 No. 2 (2021): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Gianyar Regency has local specialties menus such as Babi Guling, Bebek Betutu, Lawar, etc. However, betutu is the most menus ordered because it is halal menu which has its uniqueness, taste, and aromatic. Meanwhile, nowadays there are several culinary products which are seeked by guest such as KFC, Ayam Geprek, and chicken or duck roasted. It is needed to figure out whether betutu still exist or not and how can betutu still exist among society. This study was aimed to figure out whether betutu still exist or not and how to maintance betutu in order to support culinary tourism in Gianyar Regency. This study was qualitative research which used deep interview for collecting the data from the informants. For the result, it was revealed that betutu still exist among the tourists and local society. It was proven by the result of interview with six informants who revealed that 5 of them can produce more than 50 portion of betutu daily. They also gave positive response toward the questions given by the researchers that revealed betutu is still sought-after by the tourists. The betutu is still made by using the original recipes and served in traditional presentation. Not only tourists, betutu still exist among local society because betutu is used as a means in Hindu ceremonies.

PENERAPAN GREEN HUMAN RESOURCES MANAGEMENT PADA HOTEL NEW SUNARI LOVINA BEACH RESORT Komang Krishna Darmawan; Luh Linna Sagitarini; I Gusti Agung Mas Krisna Komala Sari
Jurnal Manajemen Perhotelan dan Pariwisata Vol. 5 No. 3 (2022)
Publisher : Universitas Pendidikan Ganesha

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.23887/jmpp.v5i3.50837

This research is a qualitative descriptive study that aims to analyze the application of Green Human Resource Management to management commitment, especially in the human resources department, which will lead to the formation of green employee performance in carrying out their work in operations. This research was conducted at New Sunari Lovina Beach Resort for three months with data collection methods, namely interviews, observation, documentation, and literature study. The sample used in the interview process is hotel management, totaling eight people, namely department heads in all departments. The results of this study indicate that the application of Green Human Resource Management at New Sunari Lovina Beach Resort has been implemented but is not optimal. The not yet optimal implementation of Green Human Resources Management at New Sunari Lovina Beach Resort is caused by several factors, including the unstructured Standard Operating Procedure (SOP), management commitment, and a limited budget.

The implementation of green practices to green consumer behavior in Food & Beverage Department at The ONE Legian Anak Agung Putu Parwati; Luh Linna Sagitarini; I Nyoman Rajin Aryana
Journal of Applied Sciences in Travel and Hospitality Vol. 5 No. 2 (2022): JASTH: Journal of Applied Sciences in Travel and Hospitality
Publisher : Unit Publikasi Ilmiah, P3M, Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasth.v5i2.98-109

This study aimed to determine the application of green practice and the effect of green practice on green consumer behavior in the food & beverage department at The ONE Legian, either partially or simultaneously. The population of this study is guests who stay at The ONE Legian. Data collection techniques in this study were through observation and questionnaires, where data collection was carried out by field observations, and questionnaires with fifty-five respondents. The analysis used in this study is multiple linear regression quantitative analysis using the SPSS 25 program. The results of this study indicate a positive and partially significant effect of green practices on green consumer behavior and a simultaneous positive effect of green practice variables on green consumer behavior variables. The results of the coefficient of determination test indicate that the variation of the independent variable is only able to explain fifty-three pointÂ four percent of the dependent variable, the remaining forty-six point six is influenced by other factors outside of this study. Before the researcher conducted the research, it was found that there were problems that occurred in the food & beverage department, such as when taking food at a restaurant, many guests asked for plastic bags to wrap the food they brought. And some guests complained to the staff because plastic bags were not provided. In addition, researchers saw several guests smoking carelessly in the restaurant area which caused air pollution. This shows that there are so many guests who did not understand the implementation of green practice implemented by The ONE Legian. After implementing the green practice in the hotel, the researcher did the second observation, the results showed that there was a changed habit in guests who stayed a few days at The ONE Legian, namely guests who already know the implementation of green practice is now smoking in the smoking area that has been provided. The researcher suggests that the implementation of green donation in the food & beverage department is more published to guests or consumers. So that guests or consumers can participate and feel the green donation activity. This activity can be a motivation and example for other hotels to participate in efforts to protect the environment, both hotels around Legian and Kuta.

Implementation of Green Product in Purchasing to Increase Environmental Awareness at Aston Canggu Beach Resort Dicky Dwi Nugraha; Luh Linna Sagitarini; I Gusti Agung Mas Krisna Komala Sari
Journal of Business on Hospitality and Tourism Vol 8, No 2 (2022): JOURNAL OF BUSINESS ON HOSPITALITY AND TOURISM
Publisher : Institut Pariwisata dan Bisnis Internasional

The purchasing department is often said to be the buying center at the hotel company concerned. The purchasing department has a duty to ensure that the goods used for hotel operations do not damage the surrounding environment, currently environmental issues are important in economic development. The purpose of this study is to analyses the implementation of green products in purchasing at Aston Canggu Beach Resort and to analyse the relationship between the implementation of green products in an effort to increase environmental awareness at Aston Canggu Beach Resort. Methods of collecting data were observation, focus group discussions, questionnaires, documentation, and literature study. The data analysis method used is qualitative and quantitative methods, qualitative methods include several stages, namely data reduction, data presentation, and drawing conclusions, while quantitative research uses descriptive statistics. Indicators green product, including products that do not contain harmful elements when consumed, are made from environmentally friendly raw materials that provide recycling functionality, and products with production process technology used are environmentally friendly. While 1 indicator that has not been implemented is having efficiency in energy use, with the application of green products at Aston Canggu Beach Resort. It can increase environmental awareness as evidenced by the decrease in waste costs incurred by Aston Canggu Beach Resort.

Model Implementasi Tri Hita Karana Pada Finance Department Dalam Mendukung Green Hotel Di The Trans Resort Bali I Made Aditya Wiguna; Lien Darlina; Luh Linna Sagitarini
Innovative: Journal Of Social Science Research Vol. 3 No. 6 (2023): Innovative: Journal Of Social Science Research
Publisher : Universitas Pahlawan Tuanku Tambusai

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31004/innovative.v3i6.6793

Penelitian ini bertujuan untuk mengetahui model implementasi Tri Hita Karana pada finance department dalam mendukung green hotel di The Trans Resort Bali. Adapun metode pengumpulan data yaitu dengan melakukan observasi, kuesioner, dokumentasi, wawancara dan focus group discussion. Metode analisis yang digunakan adalah deskriptif kualitatif dan deskriptif kuantitatif. Metode deskriptif kualitatif digunakan pada tahapan reduksi data, penyajian data, dan penarikan kesimpulan. Sedangkan metode deskriptif kuantitatif melalui statistika deskriptif. Hasil analisis menunjukan bahwa finance department sudah mengimplementasikan 3 indikator Tri Hita Karana, diantaranya Parahyangan, Pawongan, dan Palemahan, dengan dibuktikan hasil rata-rata total persentase yaitu sebesar 66.03% yang artinya termasuk dalam kategori nilai yang tinggi. Sehingga dapat disimpulkan bahwa implementasi Tri Hita Karana sudah dilakukan dengan baik. Melalui implementasi tersebut dapat dibuat model implementasi Tri Hita Karana dalam mendukung green hotel dengan menghubungkan indikator Tri Hita Karana dengan indikator green hotel sehingga memperoleh hasil bahwa indikator Tri Hita Karana yang sudah diterapkan di finance department telah mendukung lima indikator green hotel atau 83% mendukung indikator green hotel. Sehingga melalui adanya implementasi Tri Hita Karana di finance department sudah mendukung green hotel di The Trans Resort Bali.

Co-Authors A. Agung Putu Swabawa Anak Agung Putu Parwati Dicky Dwi Nugraha I Dewa Gede Ari Pemayun I Gusti Agung Mas Krisna Komala Sari I Kadek Deo Sudiatmita I Made Aditya Wiguna I Nyoman Rajin Aryana I Wayan Jendra Ida Ayu Kade Werdika Damayanti Komang Krishna Darmawan Lien Darlina Made Suardani

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