cover
Contact Name
I Ketut Andika Priastana
Contact Email
publikasi@triatmamulya.ac.id
Phone
+62361-412971
Journal Mail Official
publikasi@triatmamulya.ac.id
Editorial Address
Jl. Kubu Gunung, Tegal Jaya, Dalung, Kuta Utara, Badung - Bali
Location
Kab. badung,
Bali
INDONESIA
Journal of Tourism and Interdiciplinary Studies
ISSN : -     EISSN : 28075129     DOI : -
Core Subject : Humanities, Social,
Journal of Tourism and Interdiciplinary Studies (JoTIS) is an e-Journal published twice a year to accommodate tourism including cultural tourism, heritage tourism, ecotourism, agritourism, pilgrimage tourism, tourism policy, tourism marketing, tourist behaviour, tourism destination management, sustainable tourism; and also, extensively for economic and linguistics studies which link to tourism for example economic impacts of tourism, language functions used in tourism and hospitality service, etc.
Articles 45 Documents
HOSPITALITY GREEN BUSINESS PRACTICES: Studi Kasus : Jaringan Hotel Hilton in Bali I Ketut Budarma; Ni Made Rai Erawati
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (220.491 KB) | DOI: 10.51713/jotis.v1i1.45

Abstract

Hilton hotel chain operated in 103 countries, has a long experience in hospitality business globally. It creates international initiatives in its responsible business practices, based on the characteristics of the regions where it is located. Hilton hotel chain located in Bali has an obligation to contribute to the sustainability of the Balinese culture, nature, lifestyle and local economy development. It has practiced green tourism business models, recognized and certified by independent certification bodies. Green tourism business practices driven by the needs of clients, global and local stakeholders, global conventions, national laws and local regulations. The study examined how Hilton Hotel Chain in Bali integrates local genius and values into green tourism business practices that is by nature a global quest. This research aims at adopting green tourism business practices into curriculum, learning and teaching process. At the end, graduates of tourism colleges will possess two types of competencies, core professional and green competencies. This research deploys four methods; direct observation, focus group discussion, general stadium on green tourism business practices and questionnaire. The expected result of the research is a curriculum design integrating green tourism business practices, the application of the curriculum will result in Green Integrated Learning model.
PERBANDINGAN STRATEGI MANAJEMEN HOTEL BERBINTANG DI BALI MENGHADAPI COVID-19 I Made Budiasa; I Wayan Jendra; I Wayan Nurjaya
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (294.551 KB) | DOI: 10.51713/jotis.v1i1.46

Abstract

The aim of this research is to identify the management strategy done by star hotels in Bali in dealing with pandemi situation of Covid 19. It is descriptive qualitative research with virtual interview techniques and literature review. The reseach found out some similarities and differences held by star hotel management in facing the covid 19 situatioan. Both The Westin Resort Nusa Dua and Wyndham Garden Kuta Beach Bali apply the hotel management internal strategy carried out in facing the pandemi situation. They also implement efficiency and effectiveness in order to survive. These hotels are different in generic strategy. The Westin Resort Nusa Dua uses generic strategy based on Poster theory (1985), and functional strategy. Meanwhile Wyndham Garden Kuta Beach uses a Strategic Recovery Plan which inspired by the theory of Business Continuity or Disaster Recovery Plan that consists of 6 phases and 3 strategy steps to ensure the plan is implemented properly.
PENGARUH PROMOSI DAN CITRA MEREK TERHADAP KEPUTUSAN KONSUMEN DALAM MEMBELI MINUMAN DI BLU BAR DE VINS SKY HOTEL SEMINYAK BALI Ni Luh Gede Eka Wintari; I Ketut Sutapa; Ni Wayan Mekarini
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (201.121 KB) | DOI: 10.51713/jotis.v1i1.47

Abstract

This study aims to analyze the impact of promotion and brand image of consumer' decision to buy drinks at Blu Bar de Vins Sky Hotel Seminyak, Bali since tight competation arise among providers to attract costumers. The study stated five problems such as partial impact of promotion and brand image, simultaneously impact of these variables, the stonger variable in impacting consumer' decision and the amount of these variables impact. The population in this study were consumers of Blu Bar de Vins Sky Hotel Seminyak, Bali with a total sample of 90 respondens. Data collected by questioner, interview and documentation then analyzed by multiple linear regression analysis. Based on the results of analysis, there are five conclusions, such as (a) Promotion had positive and significant impact to consumer' decision to buy drinks at Blu Bar; (b) Brand image had positive and significant impact of consumer' decision to buy drinks at Blu Bar; (c) Promotion and brand image simultaneously had positive and significant impact to consumer’ decisions in buying drinks at Blu Bar; (d) Brand image brings more impact in influencing consumer decisions to buy drinks at Blu Bar; and (e) Promotion and brand image bring 77,4 % impact to consumer' decision to buy drinks at Blu Bar de Vins Sky Hotel Seminyak, Bali de Vins Sky Hotel Seminyak, Bali. Thus, the rest 23,6 % could be influenced by other factors such are prize and location which are not studied in this research.
PENGARUH DIMENSI KUALITAS PELAYANAN TERHADAP KEPUASAN WISATAWAN DI SWISS-BELINN LEGIAN HOTEL I Gusti Ngurah Sugita; I Wayan Arta Artana; I Gusti Nyoman Wiantara
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (226.675 KB) | DOI: 10.51713/jotis.v1i1.48

Abstract

This research aims to identify the affect of each dimension of service quality toward level of guests’ satisfactions at Swiss-Belinn Legian Hotel. Research methods used in this research including observation, interview, survey and literature review. A total of 90 guests in house as the population who surveyed to response the questionare. The instrument was tested using validity test, reliability test, classic assumption tests then data analyzed using linier regression, T test and F test. Based on the analysis it is found that partially the reliability, responsiveness, assurance, empathy dan tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively and significantly. This can be seen from the T test wherein the t-test of reliability variable (8,891) > t-table (1,6), t-test of responsiveness variable (8,879) > t-table (1,6), t-test of assurance variable (6,585) > t-table (1,6), t-test of empathy variable (5,163) > t-table (1,6) and t-test of tangible variable (4,478) > t-table (1,6). Simultaneously, the reliability, responsiveness, assurance, empathy and tangible variables affect guests’ satisfactions at Swiss-Belinn Legian Hotel positively. This can be seen form the F test wherein f-test (92,140) > f-table (2,3). The percentage of effect of reliability, responsiveness, assurance, empathy and tangible variables toward guests’ satisfactions is 84,6% which is proven with R square which constitute 0,846. Among the five independent variables used in this research, responsiveness has the most dominant affect toward guests’ satisfactions as shown on the coefficient beta (ß) X3= 0,968 > X1=0,247, X2=0,477, X4=0,313, X5=0,262.
PENGARUH KUALITAS BAKERY TERHADAP KEPUASAN PELANGGAN RESTORAN WEDANG JAHE DI NUSA DUA BEACH HOTEL & SPA Simon Rico Briantono; I Gusti Agung Bagus Widiantara; Ida Ayu Putu Sulastri
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (165.927 KB) | DOI: 10.51713/jotis.v1i1.49

Abstract

Tourism in Indonesia is a growing business, especially in Bali. Bali has been long to be a vacation destination for both local and foreign tourists. It has contribution to business development in the tourism industry, including hotels and restaurants. In an effort to win the market competition, of course the tourism industry has done various things. This is the background of the research conducted by the writer at Nusa Dua Beach Hotel & Spa. The purpose of the study is to determine the effect of bakery quality. The writer uses quantitative analysis and also SPSS program to explain the correlation between bakery quality and customer satisfaction. The result found that (a) there is a very strong relationship between the quality of bakery and customer satisfaction of Wedang Jahe Restaurant at Nusa Dua Beach Hotel & Spa, (b) the quality of the bakery has impacted customer satisfaction aa much as 85,6 % which shows strong influenced, but there is still other factor impacted it which is not analysed in this study
PROSEDUR PENANGANAN BARANG BAWAAN TAMU GROUP PADA SAAT CHECK IN OLEH BELLBOY DI HOTEL CONRAD BALI RESORT AND SPA NUSA DUA Kadek Ananta Kesuma; I Made Suwitra Wirya; Ni Luh Putu Sri Widhiastuty
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (60.373 KB) | DOI: 10.51713/jotis.v1i1.50

Abstract

This research aims to describe the procedure of handling group check in guests wnd the barriers Each staff would like to give best service to guests including bell boy staff in Conrad Bali Resort and Spa is one of the hotels in Nusa Dua, Bali t. Satisfying service to guests shows employee professionalism in service to guests. In serving guests the check in bell boy group has an important role in achieving first-time guest satisfaction. As a Bell Boy staff handling items is very important because guest goods contain very valuable things and must be sent according to the room number that the guest has received and in accordance with standard operational procedures. Not only delivering goods, a bell boy can promote hotels and sell facilities owned. The author conducted research at Conrad Bali Resort and Spa with qualitative descriptive analysis. The author finds that the oprational procedure standard in handling the guests' luggage is checked in, a bell boy is very influential in working as a reference in implementing the bell boy according to his duties and responsibilities. A bell boy works based on operational standard procedures but in its implementation without following step by step the rules exist on the grounds that the situation and conditions when we serve goods and guests get constraints such as items that very much make goods late and guests assume they have lost their goods The bell boy must identify the item and lack professionalism in handling goods reduces the risk of errors that occur. In accordance with the management's research or supervisor will provide training to a bell boy and always monitor the service of a bell boy, with the aim of the bell boy staff knowing the importance of operational standard procedures to maintain the quality of service at Conrad Bali Resort and Spa.
STRATEGI PENGEMBANGAN MUSEUM SUBAK TABANAN SEBAGAI DAYA TARIK WISATA BUDAYA I Wayan Agus Arif Budi Astina; Ni Wayan Mekarini; Sulistyoadi Jokosaharjo
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 1 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (212.991 KB) | DOI: 10.51713/jotis.v1i1.51

Abstract

Museum Subak Tabanan is one regional museum which is held by Dinas Kebudayaan Kabupaten Tabanan since Tabanan has the widest rice field in Bali that cultivate in traditional irrigation system called ‘Subak’. In this Museum, agricultural devices are kept and displayed, but it’s almost forgotten since the pandemi covid 19 known from number of its visitor become low. So here is needed a study to identify the potency as well as strategy to attract more visitor to Museum Subak Tabanan in order this museum can fulfill its function such as keep the artefacts, provide information and educate young generation. Main data is collected by interviewing the management, while supporting data is taken by observation and documentation study is. Data analized by SWOT analysis to find out the strength, weakness, opportunity and threat which later showed four strategies, named strategy SO, ST, WO, WT. The research found out two conclusions: (a) Museum Subak Tabanan has potency to develop such as collection, miniature, film documenter to display in audio visual room, and (b) strategy to be hold to attact more visitors such as create supporting attraction, build MoU with school or other institution, evaluate maintenance and storing system, promotion, and digitalization if possible. It is believed, with its strength and opportunity, it can invite visitor more. The research found out recommendation for the management to optimalize the museum as the suitable place for conservation and source of information needed by young generation who never see those collection in their life. For that reason, dusting and regular maintenance is necessary as well as supporting facilities, safety, and create more promotion.
LOYALITAS, MOTIVASI, DAN LINGKUNGAN KERJA SEBAGAI PENENTU KINERJA KARYAWAN PADA RESTORAN BETARI SEAFOOD KEDONGANAN Anak Agung Ngurah Gede Suindrawan; Anak Agung Bagus Wirateja; I Komang Ogi Sudarmawan
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 2 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (313.173 KB) | DOI: 10.51713/jotis.v1i2.54

Abstract

This research aims to analyze the effect of loyalty, motivation and work environment as a determinant factor of employees’ performance in Restaurant of Betari Seafood Kedonganan. The type of data being used in this research is quantitative data and collected by distributing questionnaire to 32 respondents. Meanwhile data analysis techniques being used were: instrument test, classic assumption test, multiple linear regression, and hypothesis test partially. The result of research shows the equation of multiple linear regression of Y= - 12.412 + 0.260 X1 + 0.633 X2 + 0.450 X3, it means that loyalty variable has positive value that is 0.260 with t-count score > t-table (2.298 > 1.70113) and has significance value of 0.029 < 0.05 so that it can be concluded that loyalty variable has significant positive effect towards employees’ performance. Motivation variable has positive value that is 0.633 with t-count score > t-table (3.480 > 1.70113) and has significance value of 0.002 < 0.05 so that it can be concluded that motivation variable has significant positive effect towards employees’ performance. Work environment variable has positive value of 0.450 with t-count score > t-table (2.319 > 1.70113) and has significance value of 0.028 < 0.05 so that it can be concluded that work environment variable has significant positive effect towards employees’ performance.
IDENTIFIKASI ASPEK HUKUM PENERAPAN PEMBERLAKUAN PEMBATASAN KEGIATAN MASYARAKAT (PPKM) PADA SEKTOR PARIWISATA BALI (STUDI KASUS DI KABUPATEN BADUNG BALI) I Putu Agus Suarsana Ariesta
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 2 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (219.832 KB) | DOI: 10.51713/jotis.v1i2.56

Abstract

The Covid-19 pandemic is a typical issue that has made nations on the planet experience fearful conditions, including the financial and the travel industry areas being incapacitated. Companies are affected, especially because many workers cannot work due to being laid off, making it difficult to meet the daily needs of their families. Indonesia is one of the nations influenced by the Covid-19 pandemic, as proven by the decrease in state pay since it makes numerous guidelines for current crisis spending to help the endurance of its residents which is a type of the focal government's anxiety for its residents. The attention of the Indonesian government in fighting Covid-19 includes facilitating its citizens to receive vaccines, then regulating and implementing regulations that support economic and health recovery with health protocols and distributing social assistance to affected citizens to survive. The implementation of an emergency Community Activity Restriction (Pemberlakuan Pembatasan Kegiatan Masyarakat / PPKM) which has been declared by the central government in an effort to overcome the Covid-19 outbreak and if it is deemed necessary, a regular and directed extension of the PPKM will be applied according to the levels given by the government.
PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN PADA PURI SARON HOTEL SEMINYAK KUTA I Ketut Budiasa; I Putu Bagus Suthanaya
Journal of Tourism and Interdisciplinary Studies Vol. 1 No. 2 (2021): Journal of Tourism and Interdisciplinary Studies (JoTIS)
Publisher : Universitas Triatma Mulya

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (285.09 KB) | DOI: 10.51713/jotis.v1i2.57

Abstract

This research aims to identify customer perception based on service quality. Service quality is built on a comparison of two main factors, namely customer perceptions of the service they actually receive with the service that is actually expected. If the reality is more than what consumers expect, the service from a company can be said to be of high quality and ideal. This is also what Puri Saron Hotel Seminyak Kuta does in its implementation, excellent service from various aspects is provided by the hotel optimally in order to provide satisfaction and create a good perception of this hotel so that hotel guests have high loyalty. This study formulates the problem of how much influence tangible, reliability, responsiveness, responsiveness, empathy have on customer satisfaction at Puri Saron Hotel Seminyak Kuta. To determine the research sample size from the population. The formula 15 or 20 times the independent variable Azwar can be used. 2008, so the following results will be obtained: 20 x 5 (number of independent variables) = 100. Research results The test results obtained the t value for the physical appearance variable (tangible) showing the t value = 3,430, The test results obtained the t value for the reliability variable (reliability) shows the value of t = 2,318, the test results obtained the t value for the responsiveness variable showing the t value = 2,688, the test results obtained the t value for the assurance variable showing the t value = 3.959, the test The results obtained the t value for the variable caring (empathy) shows the value of t = 2.094 and Testing the effect of the independent variables together on the dependent variable is carried out using the F test. The results of statistical calculations show the calculated F value = 22,183. The research found out that all five dimension of customer service had positive effect to lead costomer satisfaction in Puri Saron Hotel Seminyak.