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All Journal Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Ilmiah Pariwisata dan Bisnis
Ni Wayan Astri Utami
Institut Pariwisata dan Bisnis Internasional
Economics, Econometrics & Finance Education Social Sciences Other

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Analisis kepuasan pelanggan terhadap kualitas pelayanan pramusaji di the shed bali restaurant ubud: Customer satisfaction analysis of quality of customer service at the shed bali restaurant ubud I Putu Agus Angga Putra; Ni Wayan Astri Utami
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 1 No. 10 (2022): Jurnal Ilmiah Pariwisata dan Bisnis
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v1i10.202

Abstract

Tujuan penelitian ini adalah untuk mengetahui kepuasan tamu terhadap kualitas pelayanan dan mengetahui faktor-faktor yang mempengaruhi kepuasan pelanggan terhadap kualitas pelayanan pramusaji di The Shed Bali Restaurant Ubud. Tempat penelitian ini terletak di Jl. Bangkiang Sidem, Keliki, Kecamatan Tegallalang, Kabupaten Gianyar. Waktu penelitian Mei –Juni 2021. Jenis penelitian adalah deskripstif kuantitatif. Metode pengumpulan data dalam penelitian ini dengan menggunakan kuisioner dan menggunakan accidental sampling. Populasi dalam penelitian ini adalah semua tamu yang berkunjung ke restoran dari bulan Mei sampai Juni 2021 dan Sample dari penelitian ini adalah sebanyak 50 responden tamu yang datang ke The Shed Bali Restaurant Ubud. Data dianalisis dengan menggunakan metode service quality (ServQual) dan dan Importance-Performance Analysis. Dari hasil penelitian diketahui nilai rata-rata kesesuaian antara persepsi dan harapan konsumen di The Shed Bali Restaurant Ubud dari 50 responden yang diteliti berada pada katagori sangat puas. Dimensi keandalan (reliability) menjadi prioritas utama, daya tanggap (responsiveness) dan jaminan (assurance) perlu dipertahankan pelaksanaannya, bukti fisik (tangible) dinilai kurang penting oleh pelanggan, sedangkan empati (empathy) dianggap berlebihan pelaksanaannya.
PELATIHAN KEWIRAUSAHAAN MEMBUAT ANEKA PRODUK PASTRY DAN BAKERY UNTUK SISWA SMA NEGERI 2 DENPASAR Ida Bagus Ketut Soma Antara; Luh Eka Susanti; A.A.Ayu Arun Arianti; I Wayan Eka Sudarmawan; Ni Wayan Astri Utami
Indonesian Journal of Engagement, Community Services, Empowerment and Development Vol. 3 No. 1 (2023): Indonesian Journal of Engagement, Community Services, Empowerment and Developme
Publisher : Yayasan Education and Social Center

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.53067/ijecsed.v3i1.94

Abstract

The Covid-19 pandemic has had a significant impact on the economy of people from various circles. One of the impacts is on the world of education, where the Covid-19 pandemic has reduced the economic conditions of parents of students. Thus, many students are unable to continue their education from high school to college because of financial constraints. For high school students, continuing their education to college is one of the main needs. This is because high school graduates are not equipped with special skills while studying at school, in contrast to vocational graduates. Seeing these conditions, SMA Negeri 2 Denpasar cooperated with IPB International to provide training in the field of pastry and bakery for their students. This field was chosen because currently there are many cake and bakery shops popping up, so it is hoped that the participants who take part in the training can later become one of the actors in the industry. The collaboration between Denpasar 2 Public High School and IPB International will later provide training on making various processed cakes and breads, product packaging, and marketing. The activity will be carried out in four meetings, with a duration of five and four hours in each meeting. The training material will be delivered by IPB International kitchen instructors who have specific skills in the field of cake and bread processing. The output targets that will be achieved through this service are 1) Increasing human resources, 2) scientific articles published in national journals, 3) publication of articles in print media, and 4) activity videos uploaded via the IPB International Youtube channel. The additional output target is the monograph of the results of dedication
Co-Authors A.A.Ayu Arun Arianti I Putu Agus Angga Putra Ida Bagus Ketut Soma Antara Luh Eka Susanti Sudarmawan, I Wayan Eka