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I Gusti Ngurah Agung Suprastayasa
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INDONESIA
Jurnal Bisnis Hospitaliti
Published by Politeknik Pariwisata Bali
ISSN : 23028343     EISSN : 25812122     DOI : https://doi.org/10.52352/jbh
Core Subject : Science,
Decision Sciences, Operations Research & Management
This journal is dedicated to the dissemination of research on the exploration and optimization of the hospitality business. Firstly published in 2012, this journal invites contribution from scholars around the world for the following interdisciplinary scope: Hospitality management Marketing management in the hospitality industry Human resources management in the hospitality industry Hotel finance management Information and telecommunication technology in the hospitality industry Education and trend in the hospitality industry
Arjuna Subject : Bisnis, Menejemen, dan Akutansi (semua kategori) - Bisnis, Menejemen, dan Akutansi (Lain-Lain)
Articles 8 Documents
 1 
Search results for , issue "Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti" : 8 Documents clear
Strategi Bauran Pemasaran Untuk Meningkatkan Tingkat Hunian Kamar Di Karma Kandara Resort Bali Pada Masa Pandemi Covid-19 Ida Ayu Putu Nandana Krisyanti; Ni Luh Gde Sri Sadjuni; I Gusti Agung Gede Witarsana
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.677

Abstract

This study aims to find out the application of a marketing mix strategy to increase room occupancy rates and to find out the strengths, weaknesses, opportunities and threats at Karma Kandara Resort Bali during the Covid-19 pandemic. During the covid-19 pandemic, there was a decrease in the number of tourists and it became a challenge for hotel management to find strategies to increase room occupancy rates. Data were collected through interview and documentation studies. The data analysis technique was carried out qualitatively, supported by a SWOT matrix analysis. The results of this study found that Karma Kandara Resort Bali already has a SWOT factor on the marketing mix variable and ST Strategy (strength-threat) by maintaining competitive prices with competitors, expanding and increasing promotional activities that have been carried out as the right SWOT strategy to increase occupancy rates. room during a pandemic
Pengaruh Stres Peran Terhadap Turnover Intention Dengan Keterikatan Kerja Sebagai Variabel Mediasi di The 101 Bali Fontana Seminyak Ni Putu Intan Sari; I Putu Esa Widahartana; Ida Ayu Kalpikawati
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.721

Abstract

Pressures and problems in the hospitality industry due to the COVID-19 pandemic have made many hotel employees stop working and employees who are still working have to work in multiple roles. Employees who work in multiple roles are now slowly quitting their jobs due to role stress. Role stress can have a negative impact on companies such as reducing a sense of work engagement and increasing turnover intention. Therefore, this study aims to analyze the effect of role stress on turnover intention with work engagement as a mediating variable at The 101 Bali Fontana Seminyak. Data were collected by distributing questionnaires to 46 hotel employees. The data from the questionnaire were then analyzed using the classical assumption test, path analysis test, coefficient of determination test, and Sobel test. The results of data analysis found that role stress had a positive impact on turnover intention and a negative effect on engagement. Work engagement was found to have a negative effect on turnover intention. Work engagement was found to partially mediate this relationship. This study suggests the hotel to provide clear briefings to employees, build a comfortable work environment, and take a persuasive approach to employees.
Analisis Pengendalian Internal Dalam Upaya Mengelola Food Cost Selama Masa Pandemi Covid- 19 Di Hotel Golden Tulip Jineng Resort Bali I Gusti Agung Febrianto; Michael Christanta; I Putu Esa Widhaharthana
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.767

Abstract

This study aims to analyze internal controls during the Covid-19 pandemic in the purchasing, receiving, storing, and issuing departments. The subjects in this study were staff who had a direct relationship with the internal control activities of food procurement, namely purchasing manager, cost control, finance manager, receiving staff and storekeeper at Golden Tulip Jineng Resort Bali. Data collection techniques used in this study were interviews, observation, and documentation studies. The data analysis technique used is data triangulation. The results of the research analysis show that controlling food and beverage costs at the Golden Tulip Jineng Resort Bali has not been implemented optimally. This is indicated by the occurrence of an adverse difference between actual food costs and standard food costs as a result of the lack of coordination carried out by the food cost control function, namely purchasing, receiving, storing, and issuing. During the Covid-19 pandemic, standard purchase specifications have not been carried out optimally.
The Pengaruh Penyelenggaraan MICE dan Jumlah Kamar Terjual Terhadap Pendapatan Makanan dan Minuman di The Trans Resort Bali Erick Erlangga; Irene Hanna H Sihombing; Ni Made Suastini
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.851

Abstract

This study aims to determine how much influence the MICE implementation and the number of rooms sold have on food and beverage income at The Trans Resort Bali. The data used in this study are income reports from 2017 – 2021. The research method consists of classical assumption test consisting of normality test, multicollinearity test, autocorrelation test and heteroscedasticity test, multiple regression analysis, t test, F test and coefficient determination. Based on the results of the analysis conducted, it shows that the implementation of MICE and the number of rooms sold have a significant effect on food and beverage income with the results of the multiple regression equation Y = 5.016 + 0.269 X1 + 1.109 X2. These results indicate that the implementation of MICE and the number of rooms sold partially have a positive effect on food and beverage income. The implementation of MICE and the number of rooms sold simultaneously have a significant effect on food and beverage income. The amount of contribution contributed by the MICE organization and the number of rooms sold to food and beverage income is 93% while the remaining 7% is influenced by variables that are not used in this study.
Menjaga Standar Kualitas Pelayanan Guest Service Agent dengan PDCA pada Masa New Normal: Studi Kasus sebuah Hotel di Uluwatu, Bali Putu Arin Melia Nugrahani; Ida Ayu Sri Puspa Adi; Putu Gede Eka Darmaputra
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.855

Abstract

This research was conducted to determine how the strategy of maintaining the quality standards of Guest Service Agent services in the new normal era in Uluwatu. Interview techniques and documentation obtain data. The data analysis in this study is descriptive and qualitative by describing the interview results from the front office manager and guest service supervisor at Hotel based on documentation data in the form of guest comment reviews on OTA (Online Travel Agent) Agoda.com, Tiket.com and Booking.com. Based on the results of the interview analysis regarding the strategy of maintaining the quality standards of guest service agent services in hoteli, it still needs to be improved. It can be seen from the four principles proposed by Nasution (2015) regarding Plan, Do, Check, and Action, that the implementation that has been designed to maintain the quality standards of guest service agent services needs to be improved and improved. for this reason, it is hoped that the front office manager and guest service supervisor can manage the work so that the guest service agent staff can work productively and maximize the services provided.
Analisis Manajemen Strategi Pemasaran Untuk Meningkatkan Keunggulan Bersaing di Savali Hotel Padang Doni Muhardiansyah Doni; Rilla Rianty
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.858

Abstract

This article aims to discover the ability of company’s strategic management in accomplishing of focusing, positioning and differentiation strategy to pursue its competitiveness. The data were collected through questionnaire, interview, and observation. They analysed by using percentage technique and the qualitative data is analysed by using Miles and Huberman’s analysis technique. The result shows that Savali Hotel does not have enough understanding on niche market focusing strategy. It does not understand the positioning strategy well, so the company’s position is not firmed in the market and the image is not clinging in customers’ mind. It does not have a unique factor compared to other hotels. By using market share analysis that measured through competitor statistic report, it is known that Savali Hotel is in the lowest position compared to the other three hotels. The SWOT analysis’ result shows that Matrix Strategy IE, Matrix Space, and Matrix Grand Strategy of Savali Hotel has opportunities and strength with that good internal condition and has a supportive environment to grab opportunities. In conclusion, the proposed strategy is to support Growth oriented strategy. Some other alternative strategies proposed are intensive and integrative strategy, market penetration strategy, market development, product development, and diversification
Pengaruh Promosi di Media Sosial dan Electronic Word-of-Mouth Terhadap Minat Kunjungan ke Telaga Biru Cicerem, Kuningan, Jawa Barat Lionika Roselie; Myrza Rahmanita; Sri Mariati
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.882

Abstract

Marketing attracts consumers' attention and desires to make interesting visits. Electronic Word-of-Mouth also supports consumer interest in visiting because it contains interesting information about tourist attractions and reviews from other tourists. This study aims to explain the effect of social media promotion and electronic word-of-mouth on visiting interest. This study aims to (1) determine the effect of social media promotion on interest in visiting Telaga Biru Cicerem, Kuningan, West Java, (2) The effect of electronic word-of-mouth (e-WOM) on interest in visiting Telaga Biru Cicerem, Kuningan, Java. . West (3) The effect of social media promotion and electronic word-of-mouth on interest in visiting Telaga Biru Cicerem, Kuningan, West Java. Therefore, it is recommended that BUMDES Telaga Biru Cicerem continue to increase the quantity of brand image-based media updates and maintain a brand image that is marked as the best tourist destination information to increase interest in visiting Telaga Biru Cicerem.
Hotel's Strict Restriction of Outside Meals Arrangement during Pandemic Covid-19: An Evaluative Study Ni Kadek Indri Meliati; I Gusti Ayu Putu Wita Indrayani; Putu Gede Eka Darmaputra
JURNAL BISNIS HOSPITALITI Vol 11 No 2 (2022): Jurnal Bisnis Hospitaliti
Publisher : Pusat Penelitian & Pengabdian kepada Masyarakat, Politeknik Pariwisata Bali

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.52352/jbh.v11i2.924

Abstract

The implementation of global health protocols is carried out by hotel management with the aim of limiting the spread of the virus; one of them is CHSE certification. The purpose of this study was to evaluate the strict prohibition or restriction on bringing food and drinks from outside the hotel during the pandemic. Rules whose original purpose is to secure guest safety essentially have an impact on increasing complaints and negative reviews from hotel guests. Sources of data in this study are primary data, namely the results of interviews with Front Office Staff, Front Office Supervisors and Front Office Managers, as well as secondary data obtained from online travel agents in the form of guest complaints. The analytical technique used is narrative analysis where the data is presented in the form of a narrative or story. In this study, it was analyzed using four evaluation indicators, namely: context evaluation, input evaluation, process evaluation, and outcome evaluation. The results of this study indicate that the strict restriction policy on bringing food and drinks from outside the hotel during the pandemic has not been in accordance with its objectives, so the program does not run optimally and needs to be discontinued.  

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