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All Journal Journal of Business Management Education (JBME) Logic : Jurnal Rancang Bangun dan Teknologi Jurnal Bali Membangun Bali International Journal of Glocal Tourism International Journal of Travel, Hospitality and Events

I Ketut Suja

Politeknik Negeri Bali

Author-ID : 3640565

Agriculture, Biological Sciences & Forestry Arts Humanities Civil Engineering, Building, Construction & Architecture Computer Science & IT Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health Social Sciences Transportation Other

Published : 11 Documents Claim Missing Document

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Articles

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Best Practices of Sustainable Development to Make Six Senses Uluwatu a Green Hotel Adryansyah Pakpahan; I Gusti Agung Mas Krisna Komala; Ni Made Ernawati; Ni Nyoman Triyuni; Ni Wayan Wahyu Astuti; I Ketut Suja
Bali Membangun Bali: Jurnal Bappeda Litbang Vol 3 No 1 (2022): Jurnal Bali Membangun Bali, Volume 3, Nomor 1, April 2022
Publisher : Badan Riset dan Inovasi Daerah Provinsi Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.51172/jbmb.v3i1.227

Purpose: This research aims to describe the implementation of sustainable development practices at Six Senses Uluwatu, Bali, in pursuing a green hotel. Design/methodology/approach: Methods of data collection used are by conducting depth-in interviews, distrib-uting questionnaires to 95 correspondents with incidental sampling technique, and observation. Data analysis method used is qualitative descriptive analysis through transcribing, coding, describing, and interpreting the data. Findings: Six Senses Uluwatu already implemented the best practices of sustainable de-velopment which including recycling waste paper, minimizing consumption and wastage resources, using a green-car electric vehicle, preventing in using dis-posable goods, using environmentally friendly cleaning chemicals, producing owned bottling plant water, practicing organic farming manner, applying zero-waste packaging, providing local employment, and equal opportunities to women and people of all background. Implications: These practices are aligned with the four key themes of Green Globe Standard including sustainable management, cultural heritage, social/economic, and envi-ronmental. Six Senses Uluwatu is eligible to become a green hotel through the implementation of best practices sustainable development at Six Senses Ulu-watu.

Information Technology Blue Print Design Using Enterprise Architecture Planning in Politeknik Negeri Bali I Ketut Suja; Gede Rasben Dantes; Gede Indrawan
Logic : Jurnal Rancang Bangun dan Teknologi Vol 20 No 3 (2020): November
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31940/logic.v20i3.1984

The Information Technology (IT) blueprint basically contains a strategic plan of the company / institution in implementing and developing information technology / information systems in the company / institution. This study aims to design the IT Blueprint model in terms of data architecture, application architecture and technology architecture using the Zachman Framework enterprise architecture, where the blueprint is a comprehensive and integrated information technology system design. The methodology used in this study refers to the framework of Enterprise Architecture Planning. The results of this study obtained data architecture design, applications and technology along with data entities, business entities and business processes and business process functions so that they can illustrate the IT blueprint model along with the implementation roadmap that serves as a reference and guideline campus of Politeknik Negeri Bali (PNB).

PENGEMBANGAN BLUEPRINT ARSITEKTUR JARINGAN POLITEKNIK NEGERI BALI DENGAN MEDIUM ENTERPRISE STANDART I Ketut Suja; I Gst Agung Bagus Mataram; I Wayan Budi Sentana
Logic : Jurnal Rancang Bangun dan Teknologi Vol 17 No 2 (2017): July
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Arsitektur jaringan komputer adalah wahana bagi semua sistem yang ada di suatu organisasi, karena menjadi tulang punggung atas semua sistem informasi dan berbagai macam pertukaran data yang terjadi. Hal inilah yang membuat jaringan infrastruktur komputer sebagai salah satu komponen investasi yang sangat penting bagi semua organisasi, sehingga harus ada rencana dalam proses pengembangannya. Model pengembangan infrastruktur jaringan komputer di Politeknik Negeri Bali menggunakan pendekatan trial dan error. Tidak ada model atau Blue Print yang bisa dijadikan acuan dalam mengembangkan infrastruktur jaringannya. Tentu saja hal ini akan mengandung resiko biaya tinggi, menginat investasi infrastruktur bukanlah peralatan dengan harga yang murah. Selain dari sisi biaya, secara teknis, proses untuk melakukan maintenance dan penambahan peralatan yang terhubung ke jaringan komputer akan memiliki banyak kendala. Proses monitoring dan tracking kesalahan juga akan memerlukan waktu yang banyak. Berdasarkan hal tersebut maka dalam penelitian ini akan dilakukan pengembangan Blue Print arsitektur jaringan komputer di Politeknik Negeri Bali. Standart yang dipergunakan adalah model arsitektur jaringan komputer untuk Medium Enterprise. Hal ini mengingat jumlah pengguna dan peralatan yang terhubung ke jaringan komputer, memenuhi kriteria untuk masuk ke dalam kelompok medium enterprise standart seperti halnya yang ditetapkan oleh Juniper maupun Cisco. Adapun hasil akhir dari penelitian ini adalah sebuah cetak biru yang dapat dijadikan acuan dalam pengembangan infrastruktur jaringan komputer di Politeknik Negeri Bali

Waste Processing With Plant Media is a Path to Sustainable Tourism in Nusa Lembongan Tourism Area I Ketut Suja
Logic : Jurnal Rancang Bangun dan Teknologi Vol 18 No 3 (2018): November
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

his research was conducted in Nusa Lembongan Island, Bali, with the aim to know the waste management model which using model of pond with plant media, in accordance with Government Regulation No. 82 Year 2001 on the management of water quality and air pollution control. In maintaining the environment (green tourism) since 2000, Bali has developed Tri Hita Karana Award and Accreditation Program (THK Awards Program) to hotels in Bali. Water recycling process is one of the conditions that must be possessed by hotel industry with environmental vision. The tourism industry in Bali has a positive impact on economic growth but is suspected as a polluter of the environment. Tourism industry activities cannot be separated from the need to water. Disposable waste discharges cannot cause contamination of the environment itself. Result of physical, chemical and biological quality parameter analysis either in situ (in location) or laboratory. Quantitatively, the manmade pond has potential to become an alternative water resource and needs some process. One method of pond treatment in Indonesia are constructed wetlands due to the diversity of vegetation, the simple construction, flexible, easy and inexpensive operation and maintenance and has aesthetic value. The pollutant reducing vegetation in the pond at this research is jasmine because it is easy to grow, doesn’t need special maintenance, and from some studies it was proofed to be effective in reducing BOD and COD at average of 73%.

PEMBUATAN BLUEPRINT TATA KELOLA POLITEKNIK NEGERI BALI I Ketut Suja; I Wayan Chandra Winetra; Kadek Cahya Dewi
Logic : Jurnal Rancang Bangun dan Teknologi Vol 16 No 1 (2016): March
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (192.533 KB)

Pemanfaatan teknologi informasi pada bidang layanan administrasi akademik dan rencana penguatan sistem informasi lembaga di Politeknik Negeri Bali menjadi suatu kebutuhan. Namun, dalam implementasinya, banyak kendala yang ditemui perguruan tinggi dalam menerapkan teknologi informasi dan komunikasi (TIK) dalam proses pengelolaan kelembagaan, baik faktor teknis maupun nonteknis. Penelitian yang dilakukan bersifat analisis dan desain. Data untuk pembuatan blueprint sistem diperoleh dari seluruh subsatuan kerja di Politeknik Negeri Bali berupa tupoksi, form, berkas, dan sistem yang telah digunakan oleh subsatuan kerja Politeknik Negeri Bali. Data yang diperoleh diolah menjadi rancangan concept map, use case diagram dan rancangan modul tree. Hasil dari penelitian ini yaitu blueprint Sistem Informasi Politeknik Negeri Bali merupakan spesifikasi kebutuhan sistem minimal yang harus dipenuhi, sesuai dengan tatakelola Politeknik Negeri Bali. SI PNB dapat digunakan sebagai acuan dalam pengembangan sistem informasi Politeknik Negeri Bali

APLIKASI RANDOMIZE PARITY BIT CODING STEGANOGRAPHY UNTUK MENINGKATKAN KEAMANAN PENYEMBUNYIAN PESAN RAHASIA PADA FILE DIGITAL I Wayan Candra Winetra; Ni Wayan Wisswani; I Ketut Suja
Logic : Jurnal Rancang Bangun dan Teknologi Vol 17 No 2 (2017): July
Publisher : Pusat Penelitian dan Pengabdian kepada Masyarakat (P3M) Politeknik Negeri Bali

Steganografi adalah seni penyembunyian pesan rahasia ke dalam sebuah media cover yang telah dimulai sejak jaman Yunani kuno dan masih digunakan dalam perang dunia kedua dimana pesan rahasia ditulis dengan tinta tak terlihat. Di era digital, steganografi berevolusi dimana pesan rahasia disembunyikan di media digital, dengan hampir semua bentuk file digital bisa dijadikan media cover selama bisa dimanipulasi. Berbagai metode telah dikembangkan untuk meningkatkan kemampuan steganografi seperti LSB atau parity bit coding. Penelitian ini akan menggunakan metode parity bit yang dilakukan secara acak pada byte data yang dikelompokkan dengan MSB. Penyisipan secara acak akan meningkatkan kerahasiaan pesan tersembunyi karena tidak akan terpola, sedangkan pengelompokkan dengan metode MSB akan memberikan keuntungan dimana modifikasi tidak mengubah file cover secara signifikan, sehingga akan sulit dibedakan dari file aslinya..

Analysis of Guest Satisfaction Level in Increasing Guest Intend to Recommend at Renaissance Bali Uluwatu Resort & Spa Ni Kadek Sita Junika Dewi; I Nyoman Winia; I Ketut Suja; Elvira Septevany
Journal of Business Management Education (JBME) Vol 7, No 1 (2022)
Publisher : Business Education Program of Universitas Pendidikan Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/jbme.v7i1.36419

This study aims to determine the level of guest satisfaction and the efforts of Renaissance Bali Uluwatu Resort Spa in increasing guest's intend to recommend. As for implementing these objectives, the population in this study was guests who have stayed at the Renaissance Bali Uluwatu Resort Spa and the samples in this study were 50 survey e-mail using purposive sampling technique with descriptive statistical analysis techniques. The data used in this study is secondary data obtained from the results of the survey e-mail. The results obtained from this study are guests who intend to recommend have an average score of 8.7. It means that guests are very likely to recommend hotels, while the guest satisfaction variable has an average score of 9 which guests are very satisfied with the hotel. The efforts made by Renaissance Bali Uluwatu Resort Spa in increasing guest intent to recommend providing extraordinary services, lowering prices, providing facilities as offered, and simplifying the check-in process. The results show to increasing guests intend to recommend, Renaissance Bali Uluwatu Resort Spa makes satisfaction indicators as a standard for all staff so guests intend to recommend can be developed.

Cleanliness, Health, Safety, and Environment Sustainability (CHSE) Implementation in Housekeeping Department Ni Kadek Anik Evryastuti; I Gusti Agung Mas Krisna Komala Sari; I Ketut Suarja; I Ketut Suja; Ni Made Sudarmini
International Journal of Travel, Hospitality and Events Vol. 1 No. 1 (2022): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

ABSTRACT Purpose: This study was conducted to determine the application of SOP (standard operating procedures) in the Housekeeping Department before the Covid-19 pandemic and after being certified CHSE (cleanliness, health, safety, and environmental sustainability at the Renaissance Bali Uluwatu Resort & Spa Hotel, Bali, Indonesia. Research methods: The study uses a qualitative descriptive method using narrative analysis of data sources. The interviews and the informants are addressed were executive housekeepers, housekeeping supervisors, and housekeeping staff at the Renaissance Bali Uluwatu Resort & Spa Hotel. Results and discussion: There was a significant difference between the application of SOP in the Housekeeping Department (room attendant, public area attendant, and laundry station) before the covid-19 pandemic and after being certified CHSE at the Renaissance Bali Uluwatu Resort & Spa Hotel. Implication: There are significant differences in the application of SOP at the Renaissance Bali Uluwatu Resort & Spa Hotel after being certified CHSE in the room. Keywords: standard operating procedures, CHSE, housekeeping department.

Implementation of Standard Operating Procedures of Food and Beverage Service at Infinity8 Bali Hotel Ni Putu Sri Devi Wahyuniati; I Gusti Agung Bagus Mataram; Ni Luh Eka Armoni; I Ketut Suja
International Journal of Travel, Hospitality and Events Vol. 2 No. 1 (2023): International Journal of Travel, Hospitality and Events
Publisher : The Postgraduate School of Tourism Sahid Polytechnic

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56743/ijothe.v2i1.235

Purpose: This study aims to determine the implementation of standard operating procedures applied by food and beverage service employees and the managements to improve food and beverage service. Research methods: This study uses a qualitative descriptive analysis technique, which systematically describes the data obtained during the study starting from interviews, observations, questionnaires, literature studies, and quantitative descriptive analysis using a 5-level Likert scale. Data were obtained by distributing questionnaires on the implementation of standard operating procedure of food and beverage service to 9 respondents in the food and beverage service department. Results and discussion: From 13 standard operating procedures there are 11 standard operating procedures that have been implemented optimally, and 2 of standard operating procedures which is not maximum implementated yet such as selling by recommendation with a value of 3.81 and serving food and beverage with a value 4.19, as well as several points in standard operating procedures for seat the guest and menu presentation with a value of below 4.11. Implication: Conducting training, improving and maintaining the application of standard operating procedures, improving supervision and communication, and conducting evaluations to improve the services provided to guests need to do better. Keywords: implementation, standard operating procedures, food and beverage service.

Food and Beverage Service Standards at Capella Ubud during the Covid-19 Pandemic I Made Bayu Kusuma; I Gusti Agung Mas Krisna Komala Sari; Ni Ketut Bagiastuti; I Ketut Suja
International Journal of Glocal Tourism Vol. 4 No. 2 (2023): International Journal of Glocal Tourism - June 2023
Publisher : Yayasan Sinergi Widya Nusantara

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

Purpose: The purpose of this study is to determine the application of service standards for food and beverage service by employees at the Capella Ubud, Bali, Indonesia, during the Covid-19 pandemic. Research methods: This study uses descriptive analysis methods and descriptive statistics using guest comments. The data obtained by finding the average value of the results of guest comments with 3 indicators namely location, service, and cleanliness so that data presentation can be carried out to draw conclusions. Findings: The results of this study indicate that the location, service, and cleanliness indicators get guest satisfaction with an average 4-star gain of 151.16 with the highest score on cleanliness and an average 5-star score of 148.84 with the highest score on service. Implication: Capella Ubud applies good food and beverage service standards during the Covid-19 pandemic.

Co-Authors Adryansyah Pakpahan Elvira Septevany Gede Indrawan Gede Rasben Dantes I Gusti Agung Bagus Mataram I Gusti Agung Mas Krisna Komala I Gusti Agung Mas Krisna Komala Sari I Ketut Suarja I Made Bayu Kusuma I Nyoman Winia I Wayan Budi Sentana I Wayan Candra Winetra I Wayan Chandra Winetra Kadek Cahya Dewi Ni Kadek Anik Evryastuti Ni Kadek Sita Junika Dewi Ni Ketut Bagiastuti Ni Luh Eka Armoni Ni Made Ernawati Ni Made Sudarmini Ni Nyoman Triyuni Ni Putu Sri Devi Wahyuniati Ni Wayan Wahyu Astuti Ni Wayan Wisswani

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