Article Per Year (5 Year)
p-Index From 2019 - 2024
0.888
P-Index
This Author published in this journals
All Journal Matrix : Jurnal Manajemen Teknologi dan Informatika International Journal of Applied Sciences in Tourism and Events Journal of Applied Sciences in Accounting, Finance, and Tax Madaniya
I Putu Mertha Astawa
Politeknik Negeri Bali
Religion Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Economics, Econometrics & Finance Education Electrical & Electronics Engineering Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Library & Information Science Mechanical Engineering

Published : 7 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 7 Documents
Search

 1 
The Compilation of Competitive Strategy with SWOT Analysis Approach at Bali Tropic Resort & Spa Ni Putu Chintya Kumala Dewi; I P M Astawa; I M Wijana
Journal of Applied Sciences in Accounting, Finance, and Tax Vol 4 No 1 (2021): April 2021
Publisher : Jurusan Akuntansi Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasafint.v4i1.2421

Abstract

This study aims to determine the competitive strategy adopted the Bali Tropic Resort & Spa. The subjects in this study were 14 department head managers. This research was tested using a SWOT analysis, namely by identifying various internal and external factors of the company. The analysis of internal factors (strengths and weaknesses) and external factors (opportunities and threats) which were then formulated in the SWOT Diagram and SWOT Matrix. From the results of the analysis on the SWOT diagram, it appears that the position of the Bali Tropic Resort & Spa is located in Quadrant I, which shows that Bali Tropic Resort & Spa faces several opportunities and has various forces that drive these opportunities and it is recommended to carry out the SO strategy by taking advantage of opportunities. Based on the SWOT matrix, the SO strategy that companies can implement is to take advantage of increasingly sophisticated technological developments to facilitate promotional activities and make packages that attract guests' attention.
Analysis of Service Quality Improvement Using the Six Sigma Method in the Hotel Four Seasons Resort at Jimbaran Bay P W Y Kencana; I P M Astawa; I M Wijana
Journal of Applied Sciences in Accounting, Finance, and Tax Vol 3 No 2 (2020): October 2020
Publisher : Jurusan Akuntansi Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasafint.v3i2.2123

Abstract

The purpose of this research is to determine the level of service quality applied at the Four Seasons Resort Hotel at Jimbaran Bay with the Six Sigma method. This research applies Six Sigma as a method to improve the quality of services of the Four Seasons Resort Hotel at Jimbaran Bay, specifically to meet customer expectations so that customers feel satisfied with the services provided. The results showed that the Four Seasons Resort Hotel at Jimbaran Bay had a DPMO value of 201.944, if converted it showed a Six Sigma value of 2,34 on a satisfaction target of 5 or very satisfied. Based on the Fishbone diagram, the order of problems that dominates must be resolved is the evaluation of services and facilities, standardization of time or improvement of administrative procedures, and allocation of vacant room items.
Analysis of Food & Beverage Inventory Control using Economic Order Quantity Method to Minimize Inventory Cost at Bali Taum Resort N K I Widiastini; I P M Astawa; I G M Karma
Journal of Applied Sciences in Accounting, Finance, and Tax Vol 2 No 1 (2019): April 2019
Publisher : Jurusan Akuntansi Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/jasafint.v2i1.1290

Abstract

Food & beverage material procurement is still being a problem at Taum Resort Bali because inventory purchases only use estimates, causing inventory costs to be quite high. The purpose of this study is to determine the control of food & beverage supplies using the economic order quantity method at Taum Resort Bali, and to find out that food & beverage supplies controlling using economic order quantity methods can minimize inventory costs at Taum Resort Bali. This research is conducted to analysis of food & beverage inventory control using economic order quantity method to minimize inventory costs at Taum Resort Bali. The results of the analysis show that inventory control using the EOQ method includes determining the amount of economic purchases, minimum inventory, maximum inventory, and reorder. The use of this EOQ method can minimize food & beverage inventory costs for food supplies including Beef Sausage by 27% Fine Chicken by 27%, Bacon Streaky LFS by 13% and overall by 23% for a year. For beverage supplies include Bali Moon 9 Vodka 700 ml by 6%, Beer Bintang Pint Small 330 ml by 21%, Coca-Cola 330 ml by 56% and overall by 33% for a year. Trough this research, it is expected that companies can carry out inventory control especially to supply food & beverage by implementing the EOQ method because the company can find out how much inventory purchases are economical, the minimum amount of inventory held, the maximum amount of inventory that can be stored in the warehouse, and reorder time so that the cost inventory can be minimized.
EFFICIENCY IN THE PURCHASE OF FOOD AND BEVERAGES IN OPERATION OF STAR HOTELS IN BALI I Putu Astawa; I Putu Mertha Astawa; Ni Putu Wiwiek Ary Susyarini
Jurnal Internasional Ilmu Pengetahuan Terapan bidang Pariwisata dan Events Vol 1 No 1 (2017): June 2017
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (322.084 KB) | DOI: 10.31940/ijaste.v1i1.429

Abstract

The research aims to calculate efficiency in the purchase of food and beverages in star hotels in Bali. Ten five stars hotels receiving award as the best hotel from Trivadvesor in 2016 are chosen as research sample. Data are collected through questionnaire given to purchasing department. Data are analyzed using descriptive statistical analysis and economical order quantity (EOQ) analysis. Research result indicates that the system and process for the purchase of food & beverage in stars hotels in Bali covered contract system for purchasing of perishable foods such as vegetables; daily or monthly system to give freedom to hotels to buy required goods; standing order was used to order certain types of foods supplied by certain supplier; and cash purchase was used to buy food or beverages in small amount. The purchasing process in the hotel uses contract system and the level of efficiency could be improved using EOQ in purchasing. The purchasing of budgeted food and beverages will facilitate the purchase operation; however, it will be better if it includes the existing economic approach calculation in order to increase hotel’s performance. The use of EOQ method could reduce storage cost at the hotels. In the future, hotels should put more attention on such cost as storage cost and cost of order.
PERENCANAAN STRATEGIS E-LEARNING POLITEKNIK NEGERI BALI MENGGUNAKAN WARD AND PEPPARD FRAMEWORK Kadek Cahya Dewi; I Putu Mertha Astawa
Matrix : Jurnal Manajemen Teknologi dan Informatika Vol 6 No 2 (2016): MATRIX - Jurnal Manajemen Teknologi dan Informatika
Publisher : Unit Publikasi Ilmiah, P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (200.851 KB)

Abstract

Konsep e-learning memengaruhi proses transformasi pendidikan konvensional ke bentuk digital, baik secara isi maupun sistemnya. Politeknik Negeri Bali adalah salah satu lembaga pendidikan negeri yang terdiri dari 6 jurusan dan 13 program studi. Politeknik Negeri Bali pernah memiliki e-learning, namun saat ini e-learning yang dimiliki belum dimanfaatkan secara maksimal sehingga domain elearning.pnb.ac.id menjadi tidak aktif. Penelitian ini bertujuan untuk menyusun suatu rencana strategis e-learning Politeknik Negeri Bali yang hasilnya akan dijadikan dasar dalam penentuan strategi e-learning yang tetap selaras dengan strategi bisnis Politeknik Negeri Bali. Rencana strategis e-learning disusun untuk kerangka waktu selama 3 tahun. Penyusunan perencanaan strategis e-learning ini menggunakan Ward and Peppard Framework sesuai dengan karakteristik Politeknik Negeri Bali. Prosesnya diawali dengan analisis lingkungan bisnis, analisis lingkungan SI/TI secara internal dan eksternal menggunakan alat analisis PEST, CSF, Porter’s Forces, Value Chain dan Use Case Diagram. Hasil akhir penelitian berupa dokumen rencana strategis e-learning yang meliputi jumlah jenis aplikasi, jenis teknologi, standar teknis untuk jenis e-learning yang digunakan beserta kebijakannya, skala prioritas dan time frame rancangan implementasi e-learning.
ANALISIS LINGKUNGAN SI/TI PADA PERENCANAAN STRATEGIS E-LEARNING POLITEKNIK NEGERI BALI Kadek Cahya Dewi; I Putu Mertha Astawa
Matrix : Jurnal Manajemen Teknologi dan Informatika Vol 5 No 3 (2015): MATRIX - Jurnal Manajemen Teknologi dan Informatika
Publisher : Unit Publikasi Ilmiah, P3M Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (161.521 KB)

Abstract

Konsep e-Learning memengaruhi proses transformasi pendidikan konvensional ke bentuk digital, baik secara isi maupun sistemnya. E-learning tidak hanya mengenai pelatihan dan instruksi, namun juga mengenai pembelajaran yang disesuaikan dengan tiap-tiap individu siswa. Politeknik Negeri Bali adalah salah satu lembaga pendidikan negeri yang terdiri dari 6 jurusan dan 13 program studi. Politeknik Negeri Bali pernah memiliki e-learning, namun saat ini e-learning yang dimiliki belum dimanfaatkan secara maksimal sehingga domain elearning.pnb.ac.id menjadi tidak aktif. Penelitian ini menganalisis lingkungan SI/TI internal dan eksternal Politeknik Negeri Bali yang hasilnya akan dijadikan dasar dalam penentuan rencana strategi e-learning yang tetap selaras dengan strategi bisnis Politeknik Negeri Bali. Analisis lingkungan SI/TI internal digambarkan dengan use case diagram dan analisis lingkungan SI/TI eksternal menggunakan value chain analysis. Hasil akhir penelitian berupa dokumen hasil analisis lingkungan SI/TI yang akan digunakan dalam penyusunan rencana strategis e-learning di Politeknik Negeri Bali.
Pemberdayaan Usaha Kuliner Rumahan Ikan Bakar Khas Jimbaran I Gusti Lanang Made Parwita; I Putu Mertha Astawa; I Gde Agus Jaya Sadguna
Madaniya Vol. 3 No. 4 (2022)
Publisher : Pusat Studi Bahasa dan Publikasi Ilmiah

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53696/27214834.286

Abstract

Pandemi Covid19 yang melanda dunia mengakibatkan merosotnya jumlah kunjungan wisatawan ke Bali, turunnya tingkat hunian hotel, sepinya restoran dan toko souvenir, menurunnya kunjungan ke obyek wisata serta berdampak pada perekonomian masyarakat Bali yang sebagian besar bergantung pada sektor pariwisata. I Made Swandita merupakan salah satu pekerja sektor pariwisata yang terdampak Pandemi Covid19. Hotel tempat Ia bekerja mengalami kondisi sepi dari tamu yang menginap sehingga banyak karyawannya yang terpaksa dirumahkan atau diberikan cuti tanpa diupah. Kondisi ini membuat Bapak I Made Swandita mencoba usaha dengan membuka usaha kuliner Ikan Bakar Khas Jimbaran yang diberi nama Warung Dolpin Lucky 9. Selama ini mitra lebih memfokuskan pemasaran produk ikan bakar khas Jimbarannya dengan memanfaatkan media social seperti Facebook, Instagram dan WhatsApp. Pemasaran dengan memanfaatkan internet sangat cocok diterapkan di era sekarang ini karena sebagian besar masyarakat sudah sangat akrab dengan internet khususnya media social seperti Facebook, Instagram dan WhatsApp. Dalam perkembangannya, usaha Warung Dolpin Lucky 9 belum begitu mengembirakan dan masih mengalami beberapa permasalahan seperti keterbatasan peralatan penunjang proses produksi dan penyimpanan bahan baku, jangkauan pemasaran yang dirasa kurang luas serta keterbatasan dalam manajemen keuangan usaha. Untuk mengatasi permasalahan yang dihadapi oleh mitra, tim pengabdian memberikan solusi diantaranya: memberikan bantuan peralatan penunjang proses produksi dan penyimpanan bahan baku, memberikan pelatihan manajemen dan pemasaran online serta memberikan pelatihan laporan keuangan sederhana. Kegiatan pengabdian ini dimulai dari sosialisasi kegiatan, pemberian bantuan peralatan, pelatihan pemasaran online. Selanjutnya tim pengabdian memberikan pelatihan laporan keuangan usaha dan evaluasi terhadap kegiatan yang dilakukan. Hasil dari kegiatan pengabdian ini adalah peningkatan produktivitas dan pendapatan usaha mitra sebesar 25% disbanding sebelum dilakukan kegiatan pengabdian.
Co-Authors I Gde Agus Jaya Sadguna I Gede Made Karma I Gusti Lanang Made Parwita I Made Wijana I Putu Astawa Kadek Cahya Dewi N K I Widiastini Ni Putu Chintya Kumala Dewi Ni Putu Wiwiek Ary Susyarini P W Y Kencana