Anak Agung Ratih Wijayanti, Isa Wahjoedi Dwi Poetranto, Sulistyo Adi Joko Saharjo
Japanese language used in the hotel industry requires students to use Japanese Language according to department in the hotel. Students in the Diploma IV Hospitality study program are prepared to become hoteliers who can provide services to guests using Japanese Language based on hotel service standards, which is in food and beverage.This study aims to determine the role playing-based teaching Japanese Hospitality at Food and Beverage Department in the Diploma IV Hospitality study program at Triatma Mulya University and to find out the obstacles found in the application of the role playing. The number of students who participated in the study was 26 people. This research uses the observation method to observe the learning process of Japanese Hospitality at Food and Beverage Department. Based on the results of the study, hospitality Japanese learning was applied using conversation scenarios between staff and guests who communicated about how to welcome guests at the restaurant, conversations in situations where guests were taken to their seats, provided menus, explained recommended menus, and asked for impressions and messages from guests. The obstacles in learning are inappropriate gestures and intonations during role play in Japanese Language.
{"title":"PEMBELAJARAN BAHASA JEPANG PERHOTELAN BIDANG TATA HIDANGAN BERBASIS ROLE PLAYING PADA PROGRAM STUDI DIPLOMA IV PERHOTELAN UNIVERSITAS TRIATMA MULYA","authors":"Anak Agung Ratih Wijayanti, Isa Wahjoedi Dwi Poetranto, Sulistyo Adi Joko Saharjo","doi":"10.51713/jotis.v2i1.67","DOIUrl":"https://doi.org/10.51713/jotis.v2i1.67","url":null,"abstract":"Japanese language used in the hotel industry requires students to use Japanese Language according to department in the hotel. Students in the Diploma IV Hospitality study program are prepared to become hoteliers who can provide services to guests using Japanese Language based on hotel service standards, which is in food and beverage.This study aims to determine the role playing-based teaching Japanese Hospitality at Food and Beverage Department in the Diploma IV Hospitality study program at Triatma Mulya University and to find out the obstacles found in the application of the role playing. The number of students who participated in the study was 26 people. This research uses the observation method to observe the learning process of Japanese Hospitality at Food and Beverage Department. Based on the results of the study, hospitality Japanese learning was applied using conversation scenarios between staff and guests who communicated about how to welcome guests at the restaurant, conversations in situations where guests were taken to their seats, provided menus, explained recommended menus, and asked for impressions and messages from guests. The obstacles in learning are inappropriate gestures and intonations during role play in Japanese Language.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"20 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2022-07-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"132320907","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study focuses on controlling the cost of food materials in the hotel industry. This study aims to determine the efforts, constraints and solutions in controlling food costs at Papillon Echo Beach, and to identify the causes of the difference between actual cost and standard cost. The data collection techniques in this study used observation, interviews, and documentation techniques and were processed using two data analysis techniques, namely qualitative descriptive analysis and quantitative descriptive analysis. This study gives an indication that: 1) efforts to control food cost at Papillon Echo Beach have been implemented but have not been optimal, this is indicated by some differences between the actual cost and the standard cost in 2020; 2) there are several obstacles in the effort to control food cost, namely the uncertainty of room occupancy, instability of food material price, there is no general store, competition, miscommunication, and menu variations; 3) efforts that can be made to overcome obstacles, namely holding promotions, signing contracts with suppliers, performing storage techniques, maintaining stable prices, and evaluating employee performance; 4) an increase in food costs occurred in April 2020 by 67.79%, exceeding the standard food cost of 35% caused by the COVID-19 pandemic, obstacles to the distribution of foodstuffs from outside of Bali, stockpiling from the previous month, the demage of storage equipment, and lack of promotional effort.
{"title":"PENGENDALIAN FOOD COST OLEH COST CONTROLLER PADA PAPILLON ECHO BEACH CANGGU","authors":"I Made Kerta Wijaya, Ni Luh Putu Sri Widhiastuty","doi":"10.51713/jotis.v1i2.58","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.58","url":null,"abstract":"This study focuses on controlling the cost of food materials in the hotel industry. This study aims to determine the efforts, constraints and solutions in controlling food costs at Papillon Echo Beach, and to identify the causes of the difference between actual cost and standard cost. The data collection techniques in this study used observation, interviews, and documentation techniques and were processed using two data analysis techniques, namely qualitative descriptive analysis and quantitative descriptive analysis. This study gives an indication that: 1) efforts to control food cost at Papillon Echo Beach have been implemented but have not been optimal, this is indicated by some differences between the actual cost and the standard cost in 2020; 2) there are several obstacles in the effort to control food cost, namely the uncertainty of room occupancy, instability of food material price, there is no general store, competition, miscommunication, and menu variations; 3) efforts that can be made to overcome obstacles, namely holding promotions, signing contracts with suppliers, performing storage techniques, maintaining stable prices, and evaluating employee performance; 4) an increase in food costs occurred in April 2020 by 67.79%, exceeding the standard food cost of 35% caused by the COVID-19 pandemic, obstacles to the distribution of foodstuffs from outside of Bali, stockpiling from the previous month, the demage of storage equipment, and lack of promotional effort.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"29 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115022758","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
新冠肺炎大流行是一个典型的问题，它使地球上的国家经历了可怕的情况，包括金融和旅游业领域的无能为力。公司受到了影响，特别是因为许多工人由于被解雇而无法工作，这使得他们难以满足家庭的日常需求。印度尼西亚是受Covid-19大流行影响的国家之一，从国家工资的减少可以证明，因为它为当前的危机支出制定了许多指导方针，以帮助其居民的耐力，这是中央政府对其居民的一种焦虑。印度尼西亚政府在抗击Covid-19方面的关注包括为公民接种疫苗提供便利，然后通过卫生协议规范和实施支持经济和健康复苏的法规，并向受影响的公民分发社会援助以维持生存。为克服新冠肺炎疫情，中央政府宣布实施紧急社区活动限制(Pemberlakuan Pembatasan Kegiatan Masyarakat / PPKM)，如果认为有必要，将根据政府规定的级别，定期和有针对性地延长紧急社区活动限制。
{"title":"IDENTIFIKASI ASPEK HUKUM PENERAPAN PEMBERLAKUAN PEMBATASAN KEGIATAN MASYARAKAT (PPKM) PADA SEKTOR PARIWISATA BALI (STUDI KASUS DI KABUPATEN BADUNG BALI)","authors":"I Putu Agus Suarsana Ariesta","doi":"10.51713/jotis.v1i2.56","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.56","url":null,"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.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"32 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"114323983","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Anak Agung Ngurah Gede Suindrawan, Anak Agung Bagus Wirateja, I Komang Ogi Sudarmawan
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.
{"title":"LOYALITAS, MOTIVASI, DAN LINGKUNGAN KERJA SEBAGAI PENENTU KINERJA KARYAWAN PADA RESTORAN BETARI SEAFOOD KEDONGANAN","authors":"Anak Agung Ngurah Gede Suindrawan, Anak Agung Bagus Wirateja, I Komang Ogi Sudarmawan","doi":"10.51713/jotis.v1i2.54","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.54","url":null,"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.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"28 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115850719","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Ni Putu Artila Dewi, Ni Made Dita Sinta Dewi, Komang Meliawati
Teaching English especially in front office department was less textbook and dominated by memorization of vocabularies. This research aims to develop English learning materials in the form of textbook for front office students in Tourism Faculty, Triatma Mulya University. The method of the current study is Design and Development. In developing the learning material, this research uses the DnD model by Richey and Klein. Some processes were carried out, namely identifying learning materials needed, developing learning materials in the form of books and evaluating the results of material development. The results of the study found that there are six types of material that need by front office students namely (1) front office department coordination to other departments, (2) telephone operator, (3) reservations, (4) reception, (5) porter/uniformed service, and (6) procedure handling complaint. The results of expert tests showed the score of the learning material developed belongs to good category.
{"title":"DEVELOPING ENGLISH LEARNING MATERIALS FOR FRONT OFFICE STUDENTS IN TOURISM FACULTY OF TRIATMA MULYA UNIVERSITY","authors":"Ni Putu Artila Dewi, Ni Made Dita Sinta Dewi, Komang Meliawati","doi":"10.51713/jotis.v1i2.62","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.62","url":null,"abstract":"Teaching English especially in front office department was less textbook and dominated by memorization of vocabularies. This research aims to develop English learning materials in the form of textbook for front office students in Tourism Faculty, Triatma Mulya University. The method of the current study is Design and Development. In developing the learning material, this research uses the DnD model by Richey and Klein. Some processes were carried out, namely identifying learning materials needed, developing learning materials in the form of books and evaluating the results of material development. The results of the study found that there are six types of material that need by front office students namely (1) front office department coordination to other departments, (2) telephone operator, (3) reservations, (4) reception, (5) porter/uniformed service, and (6) procedure handling complaint. The results of expert tests showed the score of the learning material developed belongs to good category.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"8 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"117150800","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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.
{"title":"PENGARUH KUALITAS PELAYANAN TERHADAP KEPUASAN PELANGGAN PADA PURI SARON HOTEL SEMINYAK KUTA","authors":"I Ketut Budiasa, I Putu Bagus Suthanaya","doi":"10.51713/jotis.v1i2.57","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.57","url":null,"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.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"33 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"130235314","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
This study aims to determine the effectiveness of online English learning during the Covid-19 pandemic at Triatma Mulya University, Badung. It is hoped that this research can provide an overview of the actual situation regarding the learning process that is carried out using online system. With different learning conditions and situations from face-to-face, whether the objectives of learning English are achieved as desired by educators and students or vice versa. This study uses a qualitative descriptive method with data collection techniques through interviews, observation and documentation. The data or information obtained by the researcher shows that the process of learning English using the online system is quite effective, although in practice there are obstacles from various reasons. From the existing obstacles, connection orThis study uses a qualitative descriptive method with data collection techniques through interviews, observation and documentation. The data or information obtained by the researcher shows that the process of learning English using the online system is quite effective, although in practice there are obstacles from various reasons. From the existing obstacles, connection or signal problems are the main problems that often make the learning process disrupted. But even so, lecturers try to anticipate the obstacles that occur by always evaluating learning by asking questions directly or giving assignments to students. From the results of the daily evaluation, UTS, and UAS researchers found that lecturers and students achieved what they wanted to achieve in learning result of the daily evaluation, UTS, UAS. researchers found that lecturers and students achieved what they wanted to achieve in learning.
{"title":"EFEKTIFITAS PEMBELAJARAN DARING BAHASA INGGRIS PADA MASA PANDEMI COVID-19 DI UNIVERSITAS TRIATMA MULYA BADUNG","authors":"Edy Moeljadi, Gunawan Wibisono, Ni Wayan Mekarini","doi":"10.51713/jotis.v1i2.59","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.59","url":null,"abstract":"This study aims to determine the effectiveness of online English learning during the Covid-19 pandemic at Triatma Mulya University, Badung. It is hoped that this research can provide an overview of the actual situation regarding the learning process that is carried out using online system. With different learning conditions and situations from face-to-face, whether the objectives of learning English are achieved as desired by educators and students or vice versa. This study uses a qualitative descriptive method with data collection techniques through interviews, observation and documentation. The data or information obtained by the researcher shows that the process of learning English using the online system is quite effective, although in practice there are obstacles from various reasons. From the existing obstacles, connection orThis study uses a qualitative descriptive method with data collection techniques through interviews, observation and documentation. The data or information obtained by the researcher shows that the process of learning English using the online system is quite effective, although in practice there are obstacles from various reasons. From the existing obstacles, connection or signal problems are the main problems that often make the learning process disrupted. But even so, lecturers try to anticipate the obstacles that occur by always evaluating learning by asking questions directly or giving assignments to students. From the results of the daily evaluation, UTS, and UAS researchers found that lecturers and students achieved what they wanted to achieve in learning result of the daily evaluation, UTS, UAS. researchers found that lecturers and students achieved what they wanted to achieve in learning.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"251 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"115662572","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Putu Agus Prayogi, I Made Suwitra Wirya, Ni Wayan Mekarini
This study aims to identify and analyze the existing tourist attractions in Sindhu Beach, starting from the internal aspects (strengths and weaknesses) and external aspects (opportunities and threats) and then formulates directions for optimizing the attractiveness of eco-marine tourism in an appropriate planning and strategy for Sindhu Beach to be an alternative to artificial nature tourism in Sanur Village. The method used is qualitative observational technic with SWOT Analysis to find out relevant strategies. From the analysis it can be seen that the general condition such as attractions, amenities, accessibility and additional services at Sindhu Beach.Eco Bahari is not well-developed yet. But the potency is still open wide to be eco-marine tourism spot based on internal and external factor especially the attraction side. Then the strategies that might be applied are (1) attractions optimalisation with turtle preservation nearby to educate visitors of environmental caring, (2) sharing information to local community about the eco-marine potency to add more beach value for people around, and (3) promote the beauty of Sindhu beach in social media so everybody know it well and attract them to visit it then
{"title":"PENGEMBANGAN PANTAI SINDHU SEBAGAI EKOWISATA BAHARI DI KAWASAN PANTAI SANUR BALI","authors":"Putu Agus Prayogi, I Made Suwitra Wirya, Ni Wayan Mekarini","doi":"10.51713/jotis.v1i2.61","DOIUrl":"https://doi.org/10.51713/jotis.v1i2.61","url":null,"abstract":"This study aims to identify and analyze the existing tourist attractions in Sindhu Beach, starting from the internal aspects (strengths and weaknesses) and external aspects (opportunities and threats) and then formulates directions for optimizing the attractiveness of eco-marine tourism in an appropriate planning and strategy for Sindhu Beach to be an alternative to artificial nature tourism in Sanur Village. The method used is qualitative observational technic with SWOT Analysis to find out relevant strategies. From the analysis it can be seen that the general condition such as attractions, amenities, accessibility and additional services at Sindhu Beach.Eco Bahari is not well-developed yet. But the potency is still open wide to be eco-marine tourism spot based on internal and external factor especially the attraction side. Then the strategies that might be applied are (1) attractions optimalisation with turtle preservation nearby to educate visitors of environmental caring, (2) sharing information to local community about the eco-marine potency to add more beach value for people around, and (3) promote the beauty of Sindhu beach in social media so everybody know it well and attract them to visit it then","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"3 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-12-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"129375817","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
I Wayan Agus Arif Budi Astina, Ni Wayan Mekarini, Sulistyoadi Jokosaharjo
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.
Subak Tabanan博物馆是一个地区博物馆，由Dinas Kebudayaan Kabupaten Tabanan举办，因为Tabanan拥有巴厘岛最宽的稻田，采用传统的“Subak”灌溉系统。在这个博物馆里，农业设备被保存和展示，但自从covid - 19大流行以来，它几乎被遗忘了，因为参观人数减少了。因此，这里需要进行一项研究，以确定其潜力以及吸引更多游客到苏巴克塔巴南博物馆的策略，以便该博物馆能够履行其功能，如保存文物，提供信息和教育年轻一代。主要资料采用访谈法收集，辅助资料采用观察法和文献研究法。运用SWOT分析法对数据进行分析，找出优势、劣势、机会和威胁，得出SO、ST、WO、WT四种战略，得出两个结论:(a) Subak Tabanan博物馆有潜力开发如收藏、微缩、电影文献等在视听室展示，以及(b)为吸引更多游客而采取的策略，如创建配套景点、与学校或其他机构建立谅解备忘录、评估维护和存储系统、推广和数字化(如果可能的话)。相信凭借它的实力和机会，它可以邀请更多的游客。研究结果为管理部门提出了优化博物馆的建议，使其成为一生中从未见过这些藏品的年轻一代所需要的保存场所和信息来源。因此，除尘和定期维护是必要的，以及配套设施，安全，创造更多的促进。
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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.
本研究旨在分析促销和品牌形象的影响，消费者决定购买饮料在蓝色酒吧de Vins天空酒店塞米亚克，巴厘岛，因为供应商之间的激烈竞争，以吸引顾客。该研究提出了促销和品牌形象的部分影响、这些变量的同时影响、影响消费者决策的更强变量以及这些变量影响的数量等五个问题。本研究的人群是Bali Seminyak blue Bar de Vins Sky Hotel的消费者，共有90名受访者。通过提问者、访谈和文献资料收集的数据进行多元线性回归分析。根据分析的结果，我们得到了五个结论，如(a)促销对消费者在Blu Bar购买饮品的决定有积极且显著的影响;(b)品牌形象对消费者在Blu Bar购买饮品的决定有积极而显著的影响;(c)促销和品牌形象同时对消费者在Blu Bar购买饮料的决定产生积极和显著的影响;(d)品牌形象对消费者在蓝吧购买饮品的影响更大;(e)促销和品牌形象对消费者在Bali de Vins Sky Hotel Seminyak, Bali de Vins Sky Hotel Seminyak购买饮品的决定有77.4%的影响。因此，其余的23.6%可能受到奖品和地点等其他因素的影响，这些因素在本研究中没有研究。
{"title":"PENGARUH PROMOSI DAN CITRA MEREK TERHADAP KEPUTUSAN KONSUMEN DALAM MEMBELI MINUMAN DI BLU BAR DE VINS SKY HOTEL SEMINYAK BALI","authors":"Eka Wintari, I. K. Sutapa, Ni Wayan Mekarini","doi":"10.51713/jotis.v1i1.47","DOIUrl":"https://doi.org/10.51713/jotis.v1i1.47","url":null,"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.","PeriodicalId":159428,"journal":{"name":"Journal of Tourism and Interdiciplinary Studies","volume":"40 1","pages":"0"},"PeriodicalIF":0.0,"publicationDate":"2021-07-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"127410916","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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